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Microbiological evaluation of hotdogs soil in Silang public market / by Maricel R. Loyola.

By:

Loyola, Maricel R [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2008. Cavite State University- Main Campus,Description: xiii, 59 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

576.664 L95 2008

Online resources:

Click here to view abstract and table of contents

Abstract: LOYOLA, MARICEL REGILME. Microbiological Evaluation Hotdogs Sold in Silang Public Market. Undergraduate Thesis, Bachelor of Science in Biology. Cavite State University, Indang Cavite. April 2008. Adviser: Dr. Yolanda A. Ilagan. A study was conducted mainly to assess the microbiological quality of different brands of hotdogs sold in Silang Market as well as to identify potential pathogens present in Hotdogs. ' By means of spread plate method, various media like Plate Count Agar (PCA), Eosin Methylene Blue (EMB), Violet Red Bile Agar (VRBA), MacConkey Agar (MCA), Salmonella-Shigella Agar (SSA), and Cereus Selective Agar (CSA) were used to asses the microbial quality of different brands of Hotdogs. Result showed that in total plate count, the highest microbial count was on sample V which was 3.57 x 105cfu/g and the lowest was sample TJ that obtained 2.45 x 105cfu/g. In terms of coliform count on EMB, sample V obtained the highest microbial count of 8.99 x 105cfu/g and the lowest was sample TJ which recorded a 1.8 x 105cfu/g microbial count, on MCA the Sample V and Sample TJ, obtained the highest ( 17.09 x 105cfu/g) and lowest (1.98 x 105cfu/g) microbial count, respectively. On VRBA, sample C and S obtained the highest count of 4.6 x 105cfu/g and sample TJ obtained the lowest count which was 2.36 x 105cfu/g. On the other hand, sample C and sample TJ obtained the highest (5.25 x 105cfu/g) and lowest (3.12 x 105cfu/g) microbial count, respectively. On Salmonella-Shigella count, sample C obtained the highest microbial count of 2.09 x 105cfu/g and sample TJ obtained the lowest count of 0.68 x 105cfu/g. Lastly, the spore count recorded the highest (1.57 x 105cfu/g) microbial count on sample C and lowest count of 0.7 x 105cfu/g on sample TJ. Staphylococcus aureus (77), Shigella sonnei (64) and E. coli (49) were identified as the leading bacteria present in different brand of hotdogs.

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Title notes ( 4 )

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	576.664 L95 2008 (Browse shelf(Opens below))		Link to resource	Room use only	T-3808		00007441

Thesis (BS Biology - - Microbiology) Cavite State University

Includes bibliographical references.

LOYOLA, MARICEL REGILME. Microbiological Evaluation Hotdogs Sold in Silang Public Market. Undergraduate Thesis, Bachelor of Science in Biology. Cavite State University, Indang Cavite. April 2008. Adviser: Dr. Yolanda A. Ilagan.
A study was conducted mainly to assess the microbiological quality of different brands of hotdogs sold in Silang Market as well as to identify potential pathogens present in Hotdogs. ' By means of spread plate method, various media like Plate Count Agar (PCA), Eosin Methylene Blue (EMB), Violet Red Bile Agar (VRBA), MacConkey Agar (MCA), Salmonella-Shigella Agar (SSA), and Cereus Selective Agar (CSA) were used to asses the microbial quality of different brands of Hotdogs. Result showed that in total plate count, the highest microbial count was on sample V which was 3.57 x 105cfu/g and the lowest was sample TJ that obtained 2.45 x 105cfu/g. In terms of coliform count on EMB, sample V obtained the highest microbial count of 8.99 x 105cfu/g and the lowest was sample TJ which recorded a 1.8 x 105cfu/g microbial count, on MCA the Sample V and Sample TJ, obtained the highest ( 17.09 x 105cfu/g) and lowest (1.98 x 105cfu/g) microbial count, respectively. On VRBA, sample C and S obtained the highest count of 4.6 x 105cfu/g and sample TJ obtained the lowest count which was 2.36 x 105cfu/g. On the other hand, sample C and sample TJ obtained the highest (5.25 x 105cfu/g) and lowest (3.12 x 105cfu/g) microbial count, respectively. On Salmonella-Shigella count, sample C obtained the highest microbial count of 2.09 x 105cfu/g and sample TJ obtained the lowest count of 0.68 x 105cfu/g. Lastly, the spore count recorded the highest (1.57 x 105cfu/g) microbial count on sample C and lowest count of 0.7 x 105cfu/g on sample TJ.
Staphylococcus aureus (77), Shigella sonnei (64) and E. coli (49) were identified
as the leading bacteria present in different brand of hotdogs.

Submitted to the University Library 06/03/2008 T-3808