Bacterial Enumeration of Various Meat Products

1161 Words Jun 25th, 2018 5 Pages
The objective of this study was to record a quantitative approximation of how many bacteria are present within various samples of meat products. The bacterial content of each meat sample is vital information in regards to improvements within the meat processing industry, and gives reason for changing or sustaining current feeding and processing conditions. Understanding which methods taken in processing meat that is sold to the public is a matter of public health, as obtaining and maintaining lower levels of bacteria in meats will reduce the likelihood of succumbing to illness from the consumption of such products by the end consumer. In a previous study focusing on the levels of antibiotic resistant bacteria found within randomly …show more content…
The number of colonies was then divided by the dilution number of the sample, and the bacterial content was then recorded onto a group data chart.
RESULTS.
Among the analyzed spread plates, samples from meat source A appeared to have the highest numbers of colonies, while each enumeration held a direct relationship with the dilution number, steadily decreasing in value as predicted, but averaging at a calculated quantity of 1.47E+07 bacteria (Table 1). Samples from meat source B showed similar trends. Samples from meat sources C and D did not provide statistically significant results, and thus provided inconclusive data; each of these spread plates had a recorded sample average of 0.00E+00 to represent this (Chart 1). The pour plates had dynamic results, the most interesting of which arose from source A2; this pour plate at a concentration of 1.00E-03 grew colonies that were too numerous to count, then decreased to 77 colonies at the next dilution level of 1.00E-04, but increased again at the following dilution of 1.00E-05 (Table 1). Source A3 was similarly dynamic at dilution levels 1.00E-03 and 1.00E-04, with colony counts recorded at 188 and 268, respectively, and then falling to levels that were not statistically significant (Table 2). This data contradicts the predicted trend; however, all other recorded data followed the ideal trend.
Table 1: Recorded Data of Bacterial Enumeration Spread Plates Pour Plates
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