Richland Community College Enhance the Growth of Organism Lab Report

I’m working on a microbiology question and need guidance to help me understand better.

Questions:

1.Why is direct selective plating used for S.aureus testing rather than selective enrichment isolation?

2. There is a report of a foodborne outbreak due to consumption of cheddar cheese. The victims have classic symptoms of staphylococcal food poisoning. The symptoms include vomiting and diarrhea without fever within 4 hours after consumption of the cheese. The symptoms only last a short time (8 to 12 hours). As the good food microbiologist. you plate the product and find that there are no detectable S.aureus. How could you confirm or eliminate S.aureus as the cause of the outbreak?

3. How could you confirm the presence or absence of SE in a food product?

4.Why is your coliform count considered to be presumptive?

5. What other experimental parameters do you need to test to confirm coliforms?

6. What is an indicator organism? Give example.

7. What two things does testing for indicator organisms assess in foods?

8. List three criteria that an ideal indicator should meet.

9. Does the presence of microorganisms in a food always indicate poor quality? Explain.

10. Explain microbiological limits as it relates to the quality and safety of foods.