Comparison of selected homemade and commercially prepared dish washing liquids against selected food-borne pathogens / by Jemila Gale P. Diokno and Shantelle P. Peñaflorida.

Thesis (BS Medical Technology) Cavite State University

Includes bibliographical references.

College of Nursing (CON)

DIOKNO, JEMILA GALE P. and PENAFLORIDA, SHANTELLE P. Comparison of Selected Homemade and Commercially Prepared Dishwashing Liquids against Selected Food-borne Pathogens. An Undergraduate Thesis. Department of Medical Technology, College of Nursing, Cavite State University, Indang, Cavite. April 2017. Adviser: Ms. Karen Krista M. Escobar.
The study was conducted at Research Institute for tropical Medicine (RITM) at Filinvest Corporate City, Alabang, Muntinlupa City from June 2016 to July 2016.
Generally, this study aimed to compare the selected homemade dishwashing liquids and commercially prepared dishwashing liquid against selected food-borne pathogens. Specifically, the study aimed to: 1) determine the composition of the homemade dishwashing liquids; 2) determine if the homemade dishwashing liquids have antimicrobial property; 3) determine which of the selected bacterial pathogens will be most susceptible to the homemade dishwashing liquids; 4) determine which selected homemade dishwashing liquid is the most effective in killing selected bacterial pathogens; and 5) compare homemade dishwashing liquids to the selected commercial dishwashing liquid.
The components of the homemade dishwashing liquids were given to the researchers by the manufacturers of the homemade dishwashing liquids. Five homemade dishwashing liquids were used and assigned as Dishwashing D, F, M, R and S. The negative control used was water while the positive control used was the commercial dishwashing liquid which was assigned as Dishwashing J. The dishwashing liquids were tested for their antimicrobial property against the common food borne pathogens. The bacteria used in the study were Escherichia coli, Staphylococcus aureus, Salmonella lyphi and Vibrio parahaemolyticus. Kirby-Bauer Disk Diffusion Method was used in the Antimicrobial Susceptibility Testing.
One-way Analysis of Variance was used to determine whether there were significant differences between the means of independent selected homemade dishwashing liquids as to their effectivity in killing the selected bacterial pathogens. The same statistical test was used in determining which bacterial pathogen was the most susceptible to the homemade dishwashing liquid. The test showed that the dishwashing liquids have antimicrobial property against the common food borne pathogens but two of the homemade dishwashing liquids that were tested showed contamination.
Based on the results, Staphylococcus aureus was easily killed by most of the dishwashing liquds while Salmonella typhi was the hardest to kill. The most effective dishwashing liquid against the common food borne pathogens was Dishwashing R. Dishwashing R contained vinegar and olive oil which made it effective in killing the selected food borne pathogens. In comparison to the commercial dishwashing liquid, Dishwashing R is more effective than Dishwashing J.
After doing a series of biochemical tests, the contaminants that were present in the homemade dishwashing liquids were Klebsiella oxytoca and gram negative non lactose fermenting organism. These isolated bacteria are not enteric pathogens therefore, it would not cause diarrhea.
Researchers recommend the use of homemade dishwashing liquids because it is IOW cost and very effective at the same time. The addition of vinegar as antimicrobial agent is also recommended.

Submitted copy to the University Library. 05/02/2017 T-6601