BIOL240L Lecture Notes - Lecture 2: Aureus, Food Microbiology, Plos One
24 Apr 2019
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Document Summary
Isolation and identification of the presence of two etiologic agents, Salmonella sp. and staphylococcus aureus, from an unknown raw. Microorganisms are found everywhere on earth from the soils of antarctica to the food eaten everyday by humans. Some microorganisms found in food can cause illness and others can be a nuisance by spoiling food, but without the processes carried out by these microorganisms such as fermentation, there would be no bread, cheese, beer or chocolate. There are 4 million cases of microbial food poisoning in canada every year causing stomach cramps, nausea, vomiting, diarrhea and fever (otto, 2014). Parasites, viruses and bacteria are the microorganisms that primarily cause these food illnesses; two of which are members of staphylococcus and. The answer lies in carefully studying these bacteria. The purpose of this lab was to investigate the quality of meat by isolating and determining which type of bacteria either.
