BIOS 242 Week 5 Assignment; Lab 9 of 14 Onsite; Food Safety.docx

$10.00

Contributor

Matthew Lillard

Category

Biosciences

Course

BIOS 242 Fundamentals Of Microbiology With Lab

Institute

Chamberlain

Pages

5

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Lab 9: Food Safety Learning Objectives: To learn about effectiveness of hand washing To learn about cleaning produce To learn about appropriately storing foods GI infections occur due to contaminated food and water. Clean drinking water, washed produce, appropriate storage of food and simple personal hygiene habits such as hand washing help tremendously in reducing the incident of GI infections. In this lab, we will test the effectiveness of some of these practices. Note: Use personal protective equipment (PPE) at all times. Follow instructions at all times. After overnight growth, seal the plates with parafilm. Do not open the plates. Exercise 1: Personal Hygiene- Importance of Hand washing Materials: Nutrient agar, ruler, marker, hand soap, paper towel Method: Obtain a nutrient agar plate. Use a marker and a ruler to divide the back of the agar plate in half. Mark each half as “Before Washing” and “After Washing”. Slightly open the “Before Washing” section of the plate and without washing your hands, gently touch your index finger on the agar plate for approximately 3 seconds. Do not press too hard to disturb the agar Gently touch your finger to agar, there is no need to press Wash your hands thoroughly with soap and water. Gently bloat dry your hands using paper towel. Slightly open the “After Washing” section of the plate and gently touch your index finger on the agar plate for approximately 3 seconds. Keep the plates in incubator at 37◦C for 24 hours. During the ne

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