[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-178031-105":53,"doc-detail-178031-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","278-lab-3-report-microbiological-quality-of-foods-and-water","278% lab 3 report - Microbiological quality of foods and water","","Microbiological quality assessment evaluates food and water by culturing indicator microorganisms and quantifying bacterial loads. The foods study prepares serial dilutions of a sausage sample and plates them on multiple selective media at different temperatures to compare growth patterns by storage condition. Results are interpreted through CFU/g calculations, emphasizing risks from Listeria and pseudomonas behavior across temperature ranges, plus high yeast and mold and E. coli presence. The water section measures potability via vegetative and spore counts using VRBG, BCA, and selective clostridium media, with controlled heating to test quality changes.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/278-lab-3-report-microbiological-quality-of-foods-and-water/178031/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/278-lab-3-report-microbiological-quality-of-foods-and-water/178031.png","ImageObject",442,249,{"name":88,"@type":89},"Ophelia","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-10-04","2026-09-02",true,{"@type":98,"interactionType":99,"userInteractionCount":47},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What are the main goals of the lab experiment for food samples?","Question",{"text":108,"@type":109},"The experiment identifies indicator microorganisms in the food, assesses quality by bacterial counts, and compares how different temperatures affect bacterial growth in the same product.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"Which culture media and incubation conditions are used to test different microbes in the sausage?",{"text":113,"@type":109},"The protocol uses multiple media such as PCA at 35°C for total aerobic count, PCA at 7°C for Listeria/pseudomonas, MRS at 30°C for lactobacillus, CFC at 20°C for pseudomonas, VRBG at 35°C for coliforms/E. coli, and yeast and mold agar at 20°C.",{"name":115,"@type":106,"acceptedAnswer":116},"How does the lab evaluate water quality and potability?",{"text":117,"@type":109},"Water quality is evaluated by performing serial dilutions and plating on VRBG for general counts via pour technique, then using BCA and a selective clostridium plate with a spread technique. Heating at 80°C for 10 minutes is included to study quality changes and spore germination risk.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},178031,1788330132,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":47,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":135,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":125,"read_time":76},7971461741311,"https://ap-avatar.wpscdn.com/avatar/74000253aff267980c6?x-image-process=image/resize,m_fixed,w_180,h_180&k=1779345379180704826","\u0003\n\u000f\u0004\nMicrobiological quality of foods:\nPurpose of the experiment:\nTo find the indicator microorganism in the food\nTo assess the quality of the food by evaluating the bacterial counts\nTo compare the effect of different temperatures on the effect of bacterial growth in the same food product in terms of the quantity of microorganism and their type.\nProcedure:\nWe put 11 grams of our food sample of sausage at temperature 24 degrees  celcius in a plastic bag with 99ml peptone water.\nAfter that the plastic bag is placed in a stomacher to digest and thus homogenize the sample. This is considered to be our first dilution (10^-1).\nSerial dilutions are performed ( 10^-2 to 10^-7) by taking one ml from the first dilution and adding it to 9ml peptone water.\nSeveral dilutions are plated on many kinds of plates to test for different spoilage microorganisms.\nThe plates used in this experiment are:\nPCA at 35 degrees C for 48 hours to test for total aerobic count.\nPCA at 7 degrees C for 7 days to test for Listeria and pseudomonas\nMRS at 30 degrees for 3 days to test for lactobacillus\nCFC at 20 degrees C for 2-3 days to test for pseudomonas\nVRBG (pour plate) at 35 degrees C for 48 hours to test for coliforms and E-coli\nYeast and mold agar at 20 degrees C from 3 to 5 days to test for yeasts and molds.\n\u000f\nResults:\n\u000f\nCFU calculations:\nPCA ( 35 degrees C) :\nGroup B: 9.3 x 10 ^8 CFU / g\nGroup A: 2.5 x 10 ^8 CFU/g\nPCA ( 7 degrees C)\nGroup B: 3.2x 10^8 CFU/g\nGroup A: 17.3 x10^8 CFU/g\nMRS ( 30 degrees C)\nGroup B: 3.3 x10^8\nGroup A:>5.6 ×10^9\nCFC ( 20 degrees C)\nGroup B: > 5.6x 10^9\nGroup A: 3 x 10^8 CFU/g\nVRBG ( 35 degrees C)\nGroup B: > 5.6x10^9\nGroup A:>5.6×10^9\nYGC (20 degrees)\nGroup B: 5.6 x 10^8\nGroup A: 4.2 x 10^5\n\u000f\nDiscussion and conclusion:\nListeria is widespread in the environment and ready-to-eat foods might become contaminated after processing or at some later stage between the processing plant and the consumer’s plate.\nContamination might also occur through improper hygiene of food handlers, or by cross-contamination after contact with raw foods or contaminated surfaces. Unlike most food poisoning bacteria, Listeria continues to grow slowly even at refrigeration temperatures. It will grow more rapidly at higher temperatures, so foods that have been kept for a long time and/or that have not been kept cold may represent a higher risk to susceptible people.\nMoreover pseudomonas is commonly found on deli meats also like sausage and is a psychotrophic bacteria so the bacterial count on the cfc and pca can be predicted to be high for both sausages.\nThe results confirm the above as shown in table(cfus for both samples on cfc 20 at pca 7 where high with variation which will be discussed later) ,but the sausage stored at 4 degrees had a higher count than the PCA stored at 25 degrees because pseudomonas is a psychotroph and it grows at low temperatures. \u000bThe results show that our sample (sausage at 24 degrees Celsius) had a higher cfu/g value when plated on the PCA at 35 degrees(Total aerobic count) showing that our sample was obviously abused in a way or other.We also had cfu value on CFC at  20 degrees (pseudomonas)AND YGC at 20 degrees (yeast and molds) when compared to the 4 degrees Celsius sausages, this indicates that our sample has been abused. The first obvious  mishandling indicator is the storage of the sample at 24 degrees Celsius which is room temperature and danger zone for bacterial growth, another cause for contamination could have been storage place or personal mishandling.\nGround (minced) beef is more likely to contain E.Coli O157(which comes from fecal wastes) than a single joint of meat because any contamination on a joint will be on the outside only and thorough cooking should destroy any bacteria and sausages are example of minced meat product and the results show the e.coli is present in both samples in very high amount ,this may be due to inadequate cooking at the production level.\nConclusion: we can conclude from the above discus","cbCaiogxOdlSQm6o","https://ap.wps.com/l/cbCaiogxOdlSQm6o","docx",53659,9,"English","# Purpose of the experiment\n## Indicator microorganisms and quality assessment\n# Procedure for food microbiology\n## Sample dilution and stomacher homogenization\n## Selective media and incubation conditions\n# Results and CFU calculations\n## Total aerobic count, Listeria/pseudomonas, lactobacillus, coliforms/E. coli, yeasts/molds\n# Discussion and conclusion\n## Temperature effects and contamination sources\n## Safety and shelf-life implications\n# Recommendation for improving microbiological quality\n## Hygiene, storage, packaging, supplier approval, and cooking temperature\n# Water microbiology (vegetative and spore counts)\n## Potability and effects of heating\n## Dilution, plating methods, and selective media","[{\"question\":\"What are the main goals of the lab experiment for food samples?\",\"answer\":\"The experiment identifies indicator microorganisms in the food, assesses quality by bacterial counts, and compares how different temperatures affect bacterial growth in the same product.\"},{\"question\":\"Which culture media and incubation conditions are used to test different microbes in the sausage?\",\"answer\":\"The protocol uses multiple media such as PCA at 35°C for total aerobic count, PCA at 7°C for Listeria/pseudomonas, MRS at 30°C for lactobacillus, CFC at 20°C for pseudomonas, VRBG at 35°C for coliforms/E. coli, and yeast and mold agar at 20°C.\"},{\"question\":\"How does the lab evaluate water quality and potability?\",\"answer\":\"Water quality is evaluated by performing serial dilutions and plating on VRBG for general counts via pour technique, then using BCA and a selective clostridium plate with a spread technique. Heating at 80°C for 10 minutes is included to study quality changes and spore germination risk.\"}]","278% lab 3 report - Microbiological quality of foods and water | DOCX"]