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4. The UWC Biotechnology 213 class undertook a study to determine the microbiological quality of mince-meat samples that were obtained from four local retail outlets. You have performed the following serial dilution of the mince samples. Firstly, 25 g of the minced samples was transferred to 225 ml 4 strength Ringers'-solution, followed by two (2) 10-fold dilutions and finally three (3) 100-fold dilutions. These dilutions were then pour plated out (1000 μl of each) onto the required medium. The colony forming units (cfu) for the Enterobacteriaceae count is listed in the table below: Total viable count Mold & yeast count Staphylococcal count Enterobacteriaceae count 1 > 300 >300 > 300 >300 > 300 >300 > 300 >300 2 >300 >300 >300 >300 168 156 > 300 >300 3 >300 >300 129 127 18 16 264 248 4 274 286 14 13 3 2 27 25 5 28 29 2 1 10 0 3 2 6 3 3 0 0 1 0 0 0

4. The UWC Biotechnology 213 class undertook a study to determine the microbiological quality of mince-meat samples that were obtained from four local retail outlets. You have performed the following serial dilution of the mince samples. Firstly, 25 g of the minced samples was transferred to 225 ml 4 strength Ringers'-solution, followed by two (2) 10-fold dilutions and finally three (3) 100-fold dilutions. These dilutions were then pour plated out (1000 μl of each) onto the required medium. The colony forming units (cfu) for the Enterobacteriaceae count is listed in the table below: Total viable count Mold & yeast count Staphylococcal count Enterobacteriaceae count 1 > 300 >300 > 300 >300 > 300 >300 > 300 >300 2 >300 >300 >300 >300 168 156 > 300 >300 3 >300 >300 129 127 18 16 264 248 4 274 286 14 13 3 2 27 25 5 28 29 2 1 10 0 3 2 6 3 3 0 0 1 0 0 0

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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4. The UWC Biotechnology 213 class undertook a study to determine the microbiological quality of mince-meat samples that were obtained from four local retail outlets. You have performed the following serial dilution of the mince samples. Firstly, 25 g of the minced samples was transferred to 225 ml 4 strength Ringers'-solution, followed by two (2) 10-fold dilutions and finally three (3) 100-fold dilutions. These dilutions were then pour plated out (1000 μl of each) onto the required medium. The colony forming units (cfu) for the Enterobacteriaceae count is listed in the table below: Total viable count Mold & yeast count Staphylococcal count Enterobacteriaceae count 1 > 300 >300 > 300 >300 > 300 >300 > 300 >300 2 >300 >300 >300 >300 168 156 > 300 >300 3 >300 >300 129 127 18 16 264 248 Determine the log colony forming units per gram of product. 4 274 286 14 13 3 2 27 25 5 28 29 2 1 10 0 3 2 6 3 3 0 0 1 0 0 0
Transcribed Image Text:4. The UWC Biotechnology 213 class undertook a study to determine the microbiological quality of mince-meat samples that were obtained from four local retail outlets. You have performed the following serial dilution of the mince samples. Firstly, 25 g of the minced samples was transferred to 225 ml 4 strength Ringers'-solution, followed by two (2) 10-fold dilutions and finally three (3) 100-fold dilutions. These dilutions were then pour plated out (1000 μl of each) onto the required medium. The colony forming units (cfu) for the Enterobacteriaceae count is listed in the table below: Total viable count Mold & yeast count Staphylococcal count Enterobacteriaceae count 1 > 300 >300 > 300 >300 > 300 >300 > 300 >300 2 >300 >300 >300 >300 168 156 > 300 >300 3 >300 >300 129 127 18 16 264 248 Determine the log colony forming units per gram of product. 4 274 286 14 13 3 2 27 25 5 28 29 2 1 10 0 3 2 6 3 3 0 0 1 0 0 0
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