Isolation of bacteria on wooden chopping boards in public wet market of Trece Martires City, Cavite / by Joreen Mae M. Gambe, Elaine L. Reyes, and Cristine Joy M. Verzosa.

By:

Gambe, Joreen Mae M [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2018.Description: xvi, 76 pages : illustrations ; cmContent type:

text

Media type:

unmediated

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volume

Subject(s):

DDC classification:

616.92 G14 2018

Online resources:

Click here to view abstract and table of contents

Production credits:

College of Nursing (CON), Department of Medical Technology

Abstract: GAMBE, JOREEN MAE M., REYES, ELAINE L., and VERZOSA, CRISTINE JOY M., Isolation of bacteria from wooden chopping boards in public wet market of Trece Martires City, Cavite. Undergraduate Research Study. Bachelor of Science in Medical Technology. Cavite State University, Indang, Cavite. November 2018. Adviser: Ria Marisse D. Matel, RMT The study entitled "Isolation of Bacteria on Wooden Chopping Boards in Public Wet Market of Trece Martires City, Cavite was conducted in the Department of Medical Technology laboratory, College of Nursing at Cavite State University - Indang Campus from May 2018 to September 2018. It generally aimed to isolate gram-negative and gram-positive bacteria present on wooden chopping boards in the Public Wet Market of Trece Martires City, Cavite. Specifically, it aimed to determine the presence of potential pathogens; quantify the colonies inoculated on the culture media; and determine the classifications of bacteria based on gram staining from wooden chopping boards of both fish and meat products. Data gathering procedure began with a secured permit from the City Mayor and Market Inspector. Stores that were involved in the study were identified. With the supervision of the market health inspector, isolation of specimen from wooden chopping boards were conducted. A total of 24 samples of each wooden chopping boards used by meat and fish vendors were taken and inoculated on three medium: Nutrient Agar, MacConkey Agar, and Mannitol Salt Agar. Bacterial isolates were subjected to colony counting and gram staining procedure. Based on the results, 48 wooden chopping boards used by meat and fish vendors’ harbour bacteria, 79.17 percent and 91.67 percent from the fish and meat vendors had a range of 1-9 CFU/cm2 in colony counting respectively. Gram positive cocci have the highest incidence on gram staining. For further studies, the researchers recommend the development of controls (i.e. duration of usage, sanitation practices) on samples for a more standard environment and further tests for identification of specific genus/species of bacteria.

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Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	616.92 G14 2018 (Browse shelf(Opens below))		Link to resource	Room use only	RS-840		00077269

Research Study (Bachelor of Science in Medical Technology) Cavite State University.

Includes bibliographical references.

College of Nursing (CON), Department of Medical Technology

GAMBE, JOREEN MAE M., REYES, ELAINE L., and VERZOSA, CRISTINE JOY M., Isolation of bacteria from wooden chopping boards in public wet market of Trece Martires City, Cavite. Undergraduate Research Study. Bachelor of Science in Medical Technology. Cavite State University, Indang, Cavite. November 2018. Adviser: Ria Marisse D. Matel, RMT
The study entitled "Isolation of Bacteria on Wooden Chopping Boards in Public Wet Market of Trece Martires City, Cavite was conducted in the Department of Medical Technology laboratory, College of Nursing at Cavite State University - Indang Campus from May 2018 to September 2018. It generally aimed to isolate gram-negative and gram-positive bacteria present on wooden chopping boards in the Public Wet Market of Trece Martires City, Cavite. Specifically, it aimed to determine the presence of potential pathogens; quantify the colonies inoculated on the culture media; and determine the classifications of bacteria based on gram staining from wooden chopping boards of both fish and meat products.
Data gathering procedure began with a secured permit from the City Mayor and Market Inspector. Stores that were involved in the study were identified. With the supervision of the market health inspector, isolation of specimen from wooden chopping boards were conducted. A total of 24 samples of each wooden chopping boards used by meat and fish vendors were taken and inoculated on three medium: Nutrient Agar, MacConkey Agar, and Mannitol Salt Agar. Bacterial isolates were subjected to colony counting and gram staining procedure.
Based on the results, 48 wooden chopping boards used by meat and fish vendors’ harbour bacteria, 79.17 percent and 91.67 percent from the fish and meat vendors had a range of 1-9 CFU/cm2 in colony counting respectively. Gram positive cocci have the highest incidence on gram staining. For further studies, the researchers recommend the development of controls (i.e. duration of usage, sanitation practices) on samples for a more standard environment and further tests for identification of specific genus/species of bacteria.

Submitted to the University Library May 24, 2019 RS-840

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