Opportunistic Pathogens Lab Report

In our world food borne diseases are ordinary. People get sick through consuming foods which improperly stored, prepared or get contaminated for so many reasons. The main cause of food borne infection is the presence of opportunistic pathogens. In this experiment we anticipate that the yogurt revealed at warmer temperatures will show greater number of bacteria. We used three jars of Activia yogurt to perform this experiment. We placed the yogurt in different temperature for different time. One yogurt placed inside refrigerator, we used this yogurt for control variable, the second one left at room temperature for 24 hours, and the third one left at room temperature for 6 hours. The results showed a higher amount of bacteria growth in the yogurt

They are everywhere, in the water, soil, air and the foods we eat. Bacteria grow rapidly to the point where some can cause illness when they found favorable nutrient, temperature and time. All bacteria are not harmful, but bacteria those growths on contaminated food are able to cause disease. Contaminated foods have pathogenic bacteria, and consuming these foods expose for food poison. Clostridium botulinum, Staphylococcus aureus, and Salmonella are some of the pathogenic bacterial that found in contaminated food. There are some evidence that show foods are contaminated such as discoloration, off-flavor, presence of biofilms, off -odor, and other unattractive characteristics. Eating such kind of food cause sickens in our body such as stomach pain, fever, vomiting, diarrhea, and other serious symptoms may need medical attention. People who have week immunodeficiency, children, pregnant women, infants and elderly are more susceptible to foodborne illness. If they get infected, they severely sick due to foodborne infection. The severity of the infection may differ from people to people; some may get sick immediately after consumption, but other may not reflect the symptom. Sometimes the effect may be terrible even

One yogurt left at room temperature for 24 hours, the second one left at room temperature for 6 hours and the third one kept in refrigerator for 24 hours. After we left the yogurts in different temperature and time we diluted using 9 mL water to get 1:10, 1:100, 1:1000, 1:10,000 up to 10-12 dilutions. We transferred 9ml distilled water using pipette into 33 test tubes. To get 1:10 dilution we transferred 1mL of the original sample into the first test tube and we stirred to mix it together. For the second tube to get 1:100 dilution, we transferred 1mL of the 1:10 dilution. For 1: 1000 dilutions, we transfer 1mL of the 1:100 dilution into the third tube and we transferred for 1:10,000 dilution 1ml of 1:1000. For the remaining test tubes we used the same method. Then 10-07, 10-08, 10-11, and 10-12 dilution was poured into four sterile petri dishes and allowed to solidify. Finally, we incubated the plates at 37°C for 48 hours’. After the incubation period for dilution 10-7 and 10-08 for the yogurts left at room temperature for 24 hours and 6 hours small, white and fuzzy colonies were on two plates and to find out the number of the bacterial growth in each plate, we counted these colonies.

Result

The result shows that the yogurt that was left at room temperature for 24 hours had the highest amount of bacteria growth. The second sample that left at room temperature had the second highest amount of bacteria growth. The third yogurt which was