Lab Report: Culture Washed And Unopened Milk
This experiment is to observe the significance of food safety. In addition, it will illustrate foodborne sicknesses and how food can be compromised by bacteria. This lab will culture washed and unwashed lettuce, as well as fresh unopened milk, and milk that has been opened for 7 days. The prediction for this lab, is that the unwashed lettuce and the opened milk will have the most bacteria growth. All results are meticulous within the expectations of the lab report.
II. Purpose
The principle of this experiment is to have a thorough perceptive of:
• Culture washed and unwashed lettuce on agar plate.
• Culture fresh and opened milk with the same expiration dates.
• Explain the significance of food safety.
• Illustrate foodborne sicknesses. …show more content…
Procedure
Exercise 1: Food Safety
Part 1 of 2
1) For this experiment items needed are: Two prepared agar plates, bleach, camera, two disposable cups, coffee mug, leaf of lettuce, two small containers of milk, hand soap, Isopropyl alcohol, permanent marker, paper towels, gloves, apron, safety goggles, face mask, four sterile swabs, and distilled water.
2) Disinfect the work area with bleach and paper towels. Then, wash hands with soap and water, put on the apron, as well as, the safety goggles, face mask and gloves.
3) Fill one of the disposable cups ¼ with distilled water and the other disposable cup ¼ with bleach. Label the disposable cups on the outside with the permanent marker what is contained inside the cups.
4) Once agar plate is prepared and cooled, label the plate on the backside using the permanent marker, divided in half. On the first plate write one half side “Milk Fresh” and on the other half “Milk Opened.” Then, divide the other agar plate in half. On the one half label “Lettuce Washed” and on the other half label “Lettuce …show more content…
7) Place the lid on the plates, with the top side down and incubate in the desired location for 48 hours.
8) Dispose of used disposable cups and swabs in the garbage.
9) Disinfect work area with bleach, wash hands thoroughly with soap and water. The remaining supplies can be returned to the lab kit for future use.
Part 2
1) Examine agar plate for bacterial growth. It there is no colony growth, incubate an additional 24 hours. Be very careful to not remove the lids.
2) Prior to beginning part 2, disinfect the work area with bleach and paper towels. Then, wash hands with soap and water, put on the apron, as well as, the safety goggles, face mask and gloves.
3) Observe each half of the agar plate, without taking off the lid.
4) Tally the number of unique colony types existing in each section and record in the observation section of the lab report. Utilize morphology to describe the colonies. In addition, incorporate post-incubated pictures.
5) Soak agar plates in bleach for an hour, than dispose in the garbage.
6) Disinfect work area with bleach, wash hands carefully with soap and
II. Purpose
The principle of this experiment is to have a thorough perceptive of:
• Culture washed and unwashed lettuce on agar plate.
• Culture fresh and opened milk with the same expiration dates.
• Explain the significance of food safety.
• Illustrate foodborne sicknesses. …show more content…
Procedure
Exercise 1: Food Safety
Part 1 of 2
1) For this experiment items needed are: Two prepared agar plates, bleach, camera, two disposable cups, coffee mug, leaf of lettuce, two small containers of milk, hand soap, Isopropyl alcohol, permanent marker, paper towels, gloves, apron, safety goggles, face mask, four sterile swabs, and distilled water.
2) Disinfect the work area with bleach and paper towels. Then, wash hands with soap and water, put on the apron, as well as, the safety goggles, face mask and gloves.
3) Fill one of the disposable cups ¼ with distilled water and the other disposable cup ¼ with bleach. Label the disposable cups on the outside with the permanent marker what is contained inside the cups.
4) Once agar plate is prepared and cooled, label the plate on the backside using the permanent marker, divided in half. On the first plate write one half side “Milk Fresh” and on the other half “Milk Opened.” Then, divide the other agar plate in half. On the one half label “Lettuce Washed” and on the other half label “Lettuce …show more content…
7) Place the lid on the plates, with the top side down and incubate in the desired location for 48 hours.
8) Dispose of used disposable cups and swabs in the garbage.
9) Disinfect work area with bleach, wash hands thoroughly with soap and water. The remaining supplies can be returned to the lab kit for future use.
Part 2
1) Examine agar plate for bacterial growth. It there is no colony growth, incubate an additional 24 hours. Be very careful to not remove the lids.
2) Prior to beginning part 2, disinfect the work area with bleach and paper towels. Then, wash hands with soap and water, put on the apron, as well as, the safety goggles, face mask and gloves.
3) Observe each half of the agar plate, without taking off the lid.
4) Tally the number of unique colony types existing in each section and record in the observation section of the lab report. Utilize morphology to describe the colonies. In addition, incorporate post-incubated pictures.
5) Soak agar plates in bleach for an hour, than dispose in the garbage.
6) Disinfect work area with bleach, wash hands carefully with soap and