Food Lab

In: Science

Submitted By mismatchedsocks1
Words 762
Pages 4
Food Cultures

Introduction: This experiment is performed to find any pathogens that is in produce in which people consume every day. We are attempting to determine the most effective way to wash produce so that there is the fewest amount of pathogens on it. In this case, we will be looking at pathogens that is on strawberries.

Depending on the pathogens, it can be harmful for human; therefore, it is important to know what is contained in our food. A pathogen “is a biological agent that causes disease or illness to its host.” (www.sciencedaily.com/terms/pathogen.htlm)

There are many ways foods can be in contact with pathogens. First of all, the air and soil has many pathogens and bacteria floating in it that can easily come in contact with our food. If the food is packaged, there may be pathogens from the packaged materials. Also pesticides used to preserve foods is very commonly used.

Materials and Methods: First I chose to use a strawberry to determine the possible pathogens that could be on this piece of fruit. With a sterile swab that was dipped in distilled water, I swabbed a small section towards the top of the strawberry. I then took the swab and transferred it to my already sectioned agar plate that is labeled H2O. Next I used another sterile swab dipped in vinegar and swabbed a lower section of the fruit and transferred it to the appropriate section on my agar plate. Lastly I swabbed an even lower section of the strawberry with another sterile swab with lemon and transferred it to the appropriate section on my agar plate. After transferring all three washes to the agar plate, I placed the plate in incubation at 37 degrees until the next class.

During the next class several colonies have grown. Many of the colonies were white, circular and of all different sizes. Some of the colonies contained were yellow and circular. Taking…...

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