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BIOS 242 Week 5 Assignment; Lab 9 of 14 Onsite; Food Safety, Assignments of Health sciences

Activate Learning Health sciences

BIOS 242 Week 5 Assignment; Lab 9 of 14 Onsite; Food Safety Lab 9: Food Safety Learning Objectives: To learn about effectiveness of hand washing To learn about cleaning produce To learn about appropriately storing foods GI infections occur due to contaminated food and water. Clean drinking water, washed produce, appropriate storage of food and simple personal hygiene habits such as hand washing help tremendously in reducing the incident of GI infections. In this lab, we will test the effectiveness of some of these practices. Note: Use personal protective equipment (PPE) at all times. Follow instructions at all times. After overnight growth, seal the plates with parafilm. Do not open the plates. Exercise 1: Personal Hygiene- Importance of Hand washing Materials: Nutrient agar, ruler, marker, hand soap, paper towel...

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BIOS242, Week 5, Lab 1

Name:

1

Lab 9: Food Safety

Learning Objectives:

•To learn about effectiveness of hand washing

•To learn about cleaning produce

•To learn about appropriately storing foods

GI infections occur due to contaminated food and water. Clean drinking water, washed produce,

appropriate storage of food and simple personal hygiene habits such as hand washing help tremendously

in reducing the incident of GI infections. In this lab, we will test the effectiveness of some of these

practices.

Note: Use personal protective equipment (PPE) at all times. Follow instructions at all times. After

overnight growth, seal the plates with parafilm. Do not open the plates.

Exercise 1: Personal Hygiene- Importance of Hand washing

Materials:

Nutrient agar, ruler, marker, hand soap, paper towel

Method:

1. Obtain a nutrient agar plate.

2. Use a marker and a ruler to divide the back of the agar plate in half. Mark each half as

“Before Washing” and “After Washing”.

3. Slightly open the “Before Washing” section of the plate and without washing your hands, gently

touch your index finger on the agar plate for approximately 3 seconds.

a. Do not press too hard to disturb the agar

b. Gently touch your finger to agar, there is no need to press

4. Wash your hands thoroughly with soap and water.

5. Gently bloat dry your hands using paper towel.

6. Slightly open the “After Washing” section of the plate and gently touch your index finger on

the agar plate for approximately 3 seconds.

7. Keep the plates in incubator at 37◦C for 24 hours.

8. During the next lab meeting, count the colonies grown in each of the sections of your plate. If

it is more than 100 colonies, write TNTC (Too numerous to count) in the report.

9. Write your observations in Lab report.

10. Once observation is completed, immediately put the plates in appropriate waste container

for autoclaving.

Exercise 2: Food safety- Effectiveness of washing produce

Materials:

Nutrient agar, sterile swab, marker, celery or lettuce or any other leafy greens, paper towel

Method:

Partial preview of the text

Download BIOS 242 Week 5 Assignment; Lab 9 of 14 Onsite; Food Safety and more Assignments Health sciences in PDF only on Docsity!

Name:

Lab 9: Food Safety

Learning Objectives:

To learn about effectiveness of hand washing
To learn about cleaning produce
To learn about appropriately storing foods GI infections occur due to contaminated food and water. Clean drinking water, washed produce, appropriate storage of food and simple personal hygiene habits such as hand washing help tremendously in reducing the incident of GI infections. In this lab, we will test the effectiveness of some of these practices. Note: Use personal protective equipment (PPE) at all times. Follow instructions at all times. After overnight growth, seal the plates with parafilm. Do not open the plates. Exercise 1: Personal Hygiene- Importance of Hand washing Materials: Nutrient agar, ruler, marker, hand soap, paper towel Method:

Obtain a nutrient agar plate.
Use a marker and a ruler to divide the back of the agar plate in half. Mark each half as “Before Washing” and “After Washing”.
Slightly open the “Before Washing” section of the plate and without washing your hands, gently touch your index finger on the agar plate for approximately 3 seconds. a. Do not press too hard to disturb the agar b. Gently touch your finger to agar, there is no need to press
Wash your hands thoroughly with soap and water.
Gently bloat dry your hands using paper towel.
Slightly open the “After Washing” section of the plate and gently touch your index finger on the agar plate for approximately 3 seconds.
Keep the plates in incubator at 37 ◦C for 24 hours.
During the next lab meeting, count the colonies grown in each of the sections of your plate. If it is more than 100 colonies, write TNTC (Too numerous to count) in the report.
Write your observations in Lab report.
Once observation is completed, immediately put the plates in appropriate waste container for autoclaving. Exercise 2: Food safety- Effectiveness of washing produce Materials: Nutrient agar, sterile swab, marker, celery or lettuce or any other leafy greens, paper towel Method:

Name:

Obtain a nutrient agar plate.
Use a marker to divide the plate in half. Mark each half as “Before Washing” and “After Washing”.
Obtain a sterile swab and without washing the produce given by instructor, swab its surface.
Slightly open the “Before Washing” section of the plate and gently streak the agar plate. Be careful not to disturbed the agar.
Wash the produce thoroughly using sufficient water.
Gently bloat it dry using paper towel.
Using a sterile swab, swab the surface of the washed produce.
Slightly open the “After Washing” section of the plate and streak the agar plate.
Keep the plates in incubator at 37 ◦C for 24 hours.
During the next lab meeting, count the colonies. If it is more than 100 colonies, write TNTC (Too numerous to count) in the report.
Write your observations in Lab report.
Once observation is completed, immediately put the plates in appropriate waste container for autoclaving. Exercise 3: Food safety- Appropriate Storage of milk Materials: Nutrient agar, sterile swab, marker, open container of milk, unopened container of milk Method:
Obtain a nutrient agar plate.
Use a marker to divide the plate in half. Mark each half as “open container” and “unopened container”.
Slightly open the open container section of the plate, use a sterile swab, and dip it in the milk that was in a container that was opened a few days ago. Dip the swab in the milk and gently streak the agar plate.
Repeat step 3 for milk that is in unopened container.
Keep the plates in incubator at 37 ◦C for 24 hours.
Count colonies. If it is more than 100 colonies, write TNTC (Too numerous to count) in the report.
Write your observations in Lab report.
Once observation is completed, immediately put the plates in appropriate waste container for autoclaving.

Name:

1. You are a nurse educator training novice nurse trainees the importance of hand washing in clinical setting. Why is it important to have proper hand washing technique?

It is important for nurses especially to have proper hand washing techniques because it

can limit the amount of microbes that we spread to our patients through direct or indirect

contact. Nurses should wash their hands frequently throughout their shift and before and

after seeing patients so they are not spreading germs from a previous patient to a new

patient. This is important so that patients, especially those who are immunocompromised, do

not get sick or contract an infection.

2. You are a nurse teaching the general population the importance of hand washing. Why is it important to have proper hand washing technique?

Hand hygiene is important not only for nurses and other healthcare professionals, but also

for the general public at large. This is because the best way to limit infections and illnesses is

to not get them in the first place. The best type of medicine is preventative medicine because

it ensures that because the illness does not even happen to begin with, the infection will not

spread to others. Personal hand hygiene is important for everybody because nobody wants to

get sick, and this is the easiest way to prevent that from happening.

Exercise 2: Food safety- Effectiveness of washing produce Draw your observations of bacterial growth:

Name: Complete the following table: Before washing After washing

Number of colonies TNTC 20

Describe your observations in the space below.

In the before washing section of the agar plate, the area was riddled with various types of

colonies. Most of the colonies in this section consisted of white along with some golden

colonies. There were five large white colonies in this section that were convex in elevation. I

noticed the same type of colonies in the after washing section, but there was much less growth in

this section. There was only one large white colony, and only a few other small colonies. In

both sections, with exception to the large colonies, the size ranged from punctiform to small.

The colonies in both sections were mostly opaque, but some were translucent, and they were

shiny, contained entire margins, and were raised in elevation. All of the colonies were circular in

shape.

Questions:

1. Why is food safety important?

Food safety is important because it helps prevent illnesses, like gastrointestinal

infections, that are spread due to contaminated food or water. By drinking clean water,

washing produce before cooking or consumption, and using simple personal hygiene habits

around food can tremendously limit the risk of contracting gastrointestinal infections that

arise from microorganisms contaminating food or drinks. These personal hygiene habits

include simply washing your hands before handling or eating food, especially after using the

restroom.

2. Based on your observation, what practices would you recommend to keep food safe at home?

Based on my observations, I would try to rinse my produce off for a longer period of

time to see if that gets rid of more microorganisms. While rinsing the produce did reduce the

amount of microorganisms by a lot, there was still quite a few present. When I was rinsing

the celery, I did not use my hands to scrub it, and I instead only allowed the stream of water

pressure to rinse off the celery. Next time, I would use my hands and try more aggressively

to wash off the produce instead of just allowing the water to rinse it off. I will also try to

soak the produce in a mixture of water and vinegar because I have heard that this method is

also effective in cleaning produce.

Exercise 3: Food safety- Appropriate Storage of milk

Name: Observation Observe the results and record them in lab report 4 Lab Report and Questions Complete lab report and answer questions 7 All Lab Deliverables Complete ALL lab work and lab report 15

BIOS 242 Week 5 Assignment; Lab 9 of 14 Onsite; Food Safety, Assignments of Health sciences

Related documents

Partial preview of the text

Download BIOS 242 Week 5 Assignment; Lab 9 of 14 Onsite; Food Safety and more Assignments Health sciences in PDF only on Docsity!

Lab 9: Food Safety

It is important for nurses especially to have proper hand washing techniques because it

can limit the amount of microbes that we spread to our patients through direct or indirect

contact. Nurses should wash their hands frequently throughout their shift and before and

after seeing patients so they are not spreading germs from a previous patient to a new

patient. This is important so that patients, especially those who are immunocompromised, do

not get sick or contract an infection.

Hand hygiene is important not only for nurses and other healthcare professionals, but also

for the general public at large. This is because the best way to limit infections and illnesses is

to not get them in the first place. The best type of medicine is preventative medicine because

it ensures that because the illness does not even happen to begin with, the infection will not

spread to others. Personal hand hygiene is important for everybody because nobody wants to

get sick, and this is the easiest way to prevent that from happening.

Number of colonies TNTC 20

In the before washing section of the agar plate, the area was riddled with various types of

colonies. Most of the colonies in this section consisted of white along with some golden

colonies. There were five large white colonies in this section that were convex in elevation. I

noticed the same type of colonies in the after washing section, but there was much less growth in

this section. There was only one large white colony, and only a few other small colonies. In

both sections, with exception to the large colonies, the size ranged from punctiform to small.

The colonies in both sections were mostly opaque, but some were translucent, and they were

shiny, contained entire margins, and were raised in elevation. All of the colonies were circular in

shape.

Food safety is important because it helps prevent illnesses, like gastrointestinal

infections, that are spread due to contaminated food or water. By drinking clean water,

washing produce before cooking or consumption, and using simple personal hygiene habits

around food can tremendously limit the risk of contracting gastrointestinal infections that

arise from microorganisms contaminating food or drinks. These personal hygiene habits

include simply washing your hands before handling or eating food, especially after using the

restroom.

Based on my observations, I would try to rinse my produce off for a longer period of

time to see if that gets rid of more microorganisms. While rinsing the produce did reduce the

amount of microorganisms by a lot, there was still quite a few present. When I was rinsing

the celery, I did not use my hands to scrub it, and I instead only allowed the stream of water

pressure to rinse off the celery. Next time, I would use my hands and try more aggressively

to wash off the produce instead of just allowing the water to rinse it off. I will also try to

soak the produce in a mixture of water and vinegar because I have heard that this method is

also effective in cleaning produce.