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BI 208 Food Microbiology

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Question

1. Describe the practical methodology you would undertake from the point of sampling through to establishing a microbiological profile for a named food sample. What techniques are used and why? Use annotated diagrams where appropriate.

2. The Table below details the composition of MACCONKEY AGAR a differential media.

Dehydrated Culture Media

MACCONKEY AGAR

Code: CM0007

Typical Formula*

gm/litre

Peptone

20.0

Lactose

10.0

Bile salts

5.0

Sodium chloride

5.0

Neutral red

0.075

Agar

12.0

pH 7.4 ± 0.2

 

Adjusted as required to meet performance standards

Directions

Suspend 52g in 1 litre of distilled water. Bring to the boil to dissolve completely. Sterilise by autoclaving at 121°C for 15 minutes. Dry the surface of the gel before inoculation.

http://www.oxoid.com/uk/blue/prod_detail/prod_detail.asp?pr=CM0007&org=153&c=uk&lang=en

i. Explain what this agar is used for and the role of each of the components listed above.
ii. What is the appearance of Coliforms on this media?
iii. Explain the difference between Selective, Differential and Enriched media and how such specialized media is used.

3. The following statement is taken from the Food Standards Agency (FSA) website:

TRS Wholesale Co Ltd recalls TRS Turmeric Powder as it may contain Salmonella

Last updated: 

4 April 2018

TRS Wholesale Co Ltd is recalling its TRS Turmeric Powder as it may contain Salmonella.

Product details

Product: TRS Turmeric Powder
Product size: 100g
Batch: P41411 (5017689004217)
Best before: 31 October 2019

No other TRS products are known to be affected.

Our advice to consumers

If you have bought the above product, do not eat it. Instead, return it to the store from where it was bought for a full refund.

Action taken by the company

TRS Wholesale Co Ltd is recalling the above product. Point-of-sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tells them what to do if they have bought the product. The point-of-sale notice is attached.

www.food.gov.uk/news-updates/news/2018/17029/trs-wholesale-co-ltd-recalls-trs-turmeric-powder

Discuss the significance of this statement with respect to food microbiology and the possible impact of Salmonella on human health.

4, i) Detail all the stages of Gram staining a sample.                                                                                                                   
ii) Draw an annotated diagram of the structure of a bacterial cell wall.
ii) How is the Gram stain used in identifying bacteria, make reference to your annotated diagram?                                                                                                                
5. “Public Health England (PHE) aims to detect possible outbreaks of disease and epidemics as rapidly as possible. Accuracy of diagnosis is secondary, and since 1968 clinical suspicion of a notifiable infection is all that’s required.”         

www.gov.uk/guidance/notifiable-diseases-and-causative-organisms-how-to-report

Discuss this statement in the context of your understanding of foodborne illness and how it is monitored and reported.

6. Campylobacter

Campylobacter is the most common cause of food poisoning in the UK.

www.food.gov.uk/science/microbiology/campylobacterevidenceprogramme

Discuss this statement with reference to main microbiological causes of foodborne illness in the UK and the effectiveness of the ACT campaign.

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