Ex9-Hamburger

Ex9-Hamburger - EXPERIMENT 9 BACTERIOLOGICAL ANALYSIS OF...

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EXPERIMENT 9 BACTERIOLOGICAL ANALYSIS OF HAMBURGER Foods contain a variety of microbes that are either naturally occurring on the food item or are introduced in the processing of that food. The bacteria present can represent both a public health hazard as well as lead to the spoilage of the food. In this experiment we will determine the total number of viable bacteria as well as specific types of bacteria in samples of raw hamburger. The hamburger samples are weighed out and blended with sterile dilution fluid. Blending of food samples is common practice in the analysis of solid foods. The action of the blender renders the food homogenous and dislodges bacteria from the particles. Bacteria are not harmed by blending . MATERIALS 1. Blender jars that are either autoclavable and sterile, or regular jars with 95% Ethanol to sterilize the jars and 500 ml of sterile distilled water/blender jar to wash out the alcohol. 2.
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This note was uploaded on 03/06/2011 for the course MCB 2000 taught by Professor Gantar during the Spring '08 term at FIU.

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Ex9-Hamburger - EXPERIMENT 9 BACTERIOLOGICAL ANALYSIS OF...

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