Milk Products Clinical Microbiology Procedures

Question: Discuss about theMilk Products for Clinical Microbiology Procedures. Answer: Introduction From previous researches and literature, it is believed that food products handed in unhygienic conditions leads to different microbial contamination and hence, outcomes are the health hazards of individual consuming those food products. Foods like milk and its products are generally consumed in the raw state, which makes them most prone to contamination and a major reason of microbial infection (Garcia, 2010). The 90% strains of E.coli bacteria are non-pathogenic but there are some strains that are known for their pathogenicity. One such strain in Escherichia coli (EHEC:O157) also known as Shiga-toxin producing Escherichia coli strain (STEC), which is capable to producing a shiga-like toxin that causes diarrhoea in the human body (Jayarao et al. 2006). Further, Kumar Prasad (2010) indicated that 30 to 47% cases persist diarrhoea due to EHEC:O157 contamination in food. Out of this 20% cases of diarrhoea are due to EHEC:O157 presence in milk and its products. This bacterial pathogenicity is the reason for 1 to 2% mortality every year globally. Further, Mathusa et al. (2010) studied that unhygienic handling leads to contamination in milk products. Therefore, this research will work to identify the presence or absence E.coli EHEC:O157 contamination in milk products (raw milk, cheese, curd) from five randomly sample restaurants in the Australian region. This research will help to understand the rate of E.coli pathogenicity in randomly selected samples. Research Aim The research will aim to detect the presence or absence of E.coli EHEC:O157 in the three milk products (raw milk, curd, cheese) collected from five target restaurants in Australia. Research Hypothesis H0 = Pathogenic Escherichia coli (EHEC:O157) strain was present in milk product samples H1 = Pathogenic Escherichia coli (EHEC:O157) strain was not present in milk product samples Research Methodology Materials Sterile glasswares (petri dish, flasks, spatula, inoculation loop, test tubes) UV inoculation chamber Deep freezers Sorbitol-MacConkey (SMAC) agar media O157 antiserum reagent MUG agar medium Oven Methods There will be two methods adopted for isolation and identification of E.coli O157 in the provided sample. Method for Isolation The sample will contain various different categories of bacterial contamination. Therefore, for specific isolation of E.coli O157 colonies the Sorbitol-MacConkey (SMAC), agar media will be used because E.coli has the capacity to ferment sorbitol of this medium producing red colonies. But, E.coli O157 does not persist this quality leading to negative sorbitol fermentation and visualisation as white colonies in the same medium (Iglesias Ingalls, 2010). This isolated E.coli O157 will be confirmed by conducting antiserum test with O157 antiserum. The bacterial colonies containing E.coli O157 will get coagulated in this serum test. This will confirm that isolated colonies are of E.coli O157 (Mathusa et al. 2010). Method for identification The MUG agar medium test will confirm the presence of E.coli O157 in provided sample because all other E.coli bacteria except E.coli O157 have enzyme B-glucuronidase except E.coli O157. This enzyme shows the capability to digest substrate 4-methylumbelliferyl-B-D-glucuronide (MUG) in medium and produce colonies showing fluorescent under UV light. But, the E.coli O157 colonies cannot digest this substrate and show no fluorescent under UV light. This test will confirm the presence of specific E.coli O157 strain as contamination in provided sample (Garcia, 2010). Expected Outcomes As milk products are prone to bacterial contamination as well as they are eaten in the raw state, therefore, there are chances to get positive E.coli O157 contamination in the selected sample. This identification of contamination will further help to minimise the risk factors I sample location to minimise E.coli O157 contamination and health hazards. Risk Assessment Risk factors Conditions Controlling technique Sampling error The entrance of microorganism from other sources like air, water etc. The UV sterile water and equipment were used under highly controlled laboratory conditions. Inoculation error Contamination of other bacteria or microorganism o avoid this error E.coli specific medium was used for culturing the sample. References Books Garcia, L. S. (Ed.). (2010).Clinical microbiology procedures handbook. American Society for Microbiology Press. Iglesias, P. A., Ingalls, B. P. (2010).Control theory and systems biology. MIT Press. Journals Jayarao, B. M., Donaldson, S. C., Straley, B. A., Sawant, A. A., Hegde, N. V., Brown, J. L. (2006). A survey of foodborne pathogens in bulk tank milk and raw milk consumption among farm families in Pennsylvania.Journal of dairy science,89(7), 2451-2458. Kumar, R., Prasad, A. (2010). Detection of E. coli and Staphylococcus in Milk and Milk Products in and around Pantnagar.Pakistan Journal of Nutrition,1(3), 151-152. Mathusa, E. C., Chen, Y., Enache, E., Hontz, L. (2010). Non-O157 Shiga toxinproducing Escherichia coli in foods.Journal of Food Protection,73(9), 1721-1736.