A Case Study on Food Microbiology
Lab 6 Food Microbiology BIO250L” Student Name: Kimberly McAlhany Access Code (located on the underside of the lid of your lab kit): AC-TI2UVC3
“Pre-Lab Questions”
1. Escherichia coli is one of the most common causes of foodborne illness, yet it is also a common
microorganism found within the human gut. What explains this disparity?
Harmful E.coli that is in spoiled food and water is a strain of E.coli classified as Enterohemorrhagic strains. Common stains found in our gut help benefit the host by producing Vitamin K. If we didn’t have these common strains of E.coli in our gut then we would have to depend on supplements.
2. There are several foods and beverages listed in this lab that are created through the actions of
microorganisms. Name five of the foods and the specific microorganisms that are used to make
each of them.
Yogurt: Lactobacillus Milk: Listeria monocytogenes Cheese: Lactococcus, Lactobacillus Bread: Saccharomyces cerevisiae Fruit: E.Coli
3. Using an online research tool such as the A-Z index on the CDC website, explain why Listeria
monocytogenes is a major threat to pregnant women and their developing fetuses, who are ten
times more likely to get sick than other demographic groups.
Women who are expecting are 10 times more likely to catch Listeria monocytogenes, which can cause miscarriages, stillbirths, and preterm labor. It can be passed from mother to baby and cause serious illness sometimes even death in the newborn.
“EXPERIMENT 1: Assessing the Bacterial Load of Milk with Methylene Blue
Results Tables Table 1: Time Required for Methylene Blue Color Change
Milk Sample Start Time/Date (Step 10)
End Time/Date (Step 11)
Time Elapsed (End Time-Start Time)
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