Why we do microbial growth analysis in food sample? And upon getting result what does it states ? Does it state that food sample can make microbes grow on it or what else is the motive behind carrying out a analysis like this?
Dear Rishabh Sharma, Please suscribe the channel first😄 Any food it will contaminate bacteria / fungus from atmospheric air or humon handling, touching food, or utensils from preparation or from packaging. And if food is keep long time it will spoil by microbes. In this type of microbiological analysis we can find the presence of microbes and their count. From this result we can understant that food containing any poisoning/pathogenic bacteria . international standards telling if count of bacteria is more than the limit food can't eat. It will make sick or will lead to death. Example Limit of Salmonella / Shigella bacteria should be Zero
Really liked the principles of your video but my friend please keep good laboratory practice (use a funnel, use a micropipette to transfer your 1 in 10) small details are very important. I am not challenging your expertise, I very much enjoyed your video. I work in a microbiology lab but for human skin, I was curious how food analysis differs. It doesn’t seem to differ that much it was very nice to learn from you. Please my friend be the best scientist you can be :) thank you
Can you please write what you said at the first part of the video? I have a hard time trying to understand what you said. All I get is laminar plot, or was it laminar graph? Sorry for troubling you.
What is name of that solutions that you taken for analysis in conical flask and also in test tubes. Can you write in comment box?? Can't heard properly.
The procedure was conducted in a very good way with lots of microlab skills... But I wonder y did u use msa medium instead of Bpa? For food products we dnt use msa, we use msa for pharmaceutical products
@@britishbrodcastingchannel-8473 what I'm trying to say is BPA BAIRED PARKER AGAR must be used instead of MSA for food products. Is the any test methods that suggest MSA for food products? If so please refer that
If you want to confirm presence of Staphylococus, MSA is better. Normally humon touch on food will be the presence of Staphylo coccus. You can use SS agar, EMB and TPC also
Wouldn't it have been better if you had swabbed the plate with sterile cotton swabs or streaked with an L-shaped loop (which can be sterilized by keeping it in a beaker with ethanol and passing through flame), to ensure that the entire plate is inoculated? Instead of just adding the inoculum suspension to the plate and swirling it?
Sample proportion 1:9 10 g sample for 90 ml saline solution/ 25g sample for 225 ml saline solution. Take 1 ml from sample solution from conical flask and add to 9 ml saline tube. U can make serial dilution
Please suscribe the channel first for new vedios😁 U can use same method of analysis. Use 25 g meat sample for 225 ml saline solution (1:9). And make serial dilution up to 6 or 7. Use TPC agar for total plate count.
For maximum/minimum limits of food spoilage microbes , you can refer the food safety standards like SFDA( saudi food and drug authority) or fssai or europian fda standards etc. It clearly explain a particular food will spoil after the minimum limits
The inoculation procedure is not accurate. getting single colonies will be very difficult. Again, what is the essence of heating the bottle opening only at one point. Dont Mouth Pipette Brother to avoid false poisitive
Why we do microbial growth analysis in food sample? And upon getting result what does it states ? Does it state that food sample can make microbes grow on it or what else is the motive behind carrying out a analysis like this?
Dear Rishabh Sharma,
Please suscribe the channel first😄
Any food it will contaminate bacteria / fungus from atmospheric air or humon handling, touching food, or utensils from preparation or from packaging.
And if food is keep long time it will spoil by microbes.
In this type of microbiological analysis we can find the presence of microbes and their count.
From this result we can understant that food containing any poisoning/pathogenic bacteria . international standards telling if count of bacteria is more than the limit food can't eat. It will make sick or will lead to death.
Example Limit of Salmonella / Shigella bacteria should be Zero
@@sciencelab7965 thanks sir,,,
I will definitely subscribe 😀
00
@sss i will post a vedio soon
For assurance to food safety and quality control
Of all video I have seen so far. You are the only person who wear gloves. Congrats
Thank you
Please suscribe this channel😄
Really liked the principles of your video but my friend please keep good laboratory practice (use a funnel, use a micropipette to transfer your 1 in 10) small details are very important. I am not challenging your expertise, I very much enjoyed your video. I work in a microbiology lab but for human skin, I was curious how food analysis differs. It doesn’t seem to differ that much it was very nice to learn from you. Please my friend be the best scientist you can be :) thank you
Very helpful and aseptic this is guiding me in my project work in school
What's your project topic?
Good information
it very helpful to make micro analysis
Can you please write what you said at the first part of the video? I have a hard time trying to understand what you said. All I get is laminar plot, or was it laminar graph? Sorry for troubling you.
Please suscribe the channel😄
It is Laminar flow cabinet or simply we can call "hood"
We can use spreader to spread the sample after pouring ,and please use micropipette to transfer the sample.
Actually according to standared the spreading procedure must do
What is name of that solutions that you taken for analysis in conical flask and also in test tubes. Can you write in comment box??
Can't heard properly.
Thanks for ur comments.Please suscribe the channel.
Answer of ur question is Saline solution.
The procedure was conducted in a very good way with lots of microlab skills... But I wonder y did u use msa medium instead of Bpa? For food products we dnt use msa, we use msa for pharmaceutical products
MSA agar is good for detecting Staphylococcus . If any person touch food product direct by hand, the product will show Staphylococcus contamination.
@@britishbrodcastingchannel-8473 what I'm trying to say is BPA BAIRED PARKER AGAR must be used instead of MSA for food products. Is the any test methods that suggest MSA for food products? If so please refer that
Could you tell me what is the Solution you used go mix with the food??
It is saline solution
@@sciencelab7965 yes i have used it in the lab, thank you
Hi, Can you help with determination of actives in a food products? or Testing for specific Food Products?
Sure.
Contact me in email aspoyilil@gmail.com
Why we use msa agar not other ?
If you want to confirm presence of Staphylococus, MSA is better. Normally humon touch on food will be the presence of Staphylo coccus. You can use SS agar, EMB and TPC also
Very helpful
Wouldn't it have been better if you had swabbed the plate with sterile cotton swabs or streaked with an L-shaped loop (which can be sterilized by keeping it in a beaker with ethanol and passing through flame), to ensure that the entire plate is inoculated? Instead of just adding the inoculum suspension to the plate and swirling it?
Nice 👍
I think you take the sample by your mouth!!or not?
It's helpful
Thank u . Please suscribe it for more microbiological vedio class
what is the media adding for cake sample
Do u have analysis on street food condiments? That's my theses and I need to relevant discussions about it😩
At present no records about street food
Which agar did u use sir?
Manitol salt agar
Hey you didn't show us the result
What is in the test tube
Saline solution
how to know how much sample to put in the saline solution?
what is the dilution factor?
Sample proportion 1:9
10 g sample for 90 ml saline solution/ 25g sample for 225 ml saline solution.
Take 1 ml from sample solution from conical flask and add to 9 ml saline tube. U can make serial dilution
@@sciencelab7965 the example you show transfer from the conical flask to the agar plate, does that count as 10^-1 dilution?
@@Wt520lyn yes
Hi what is the solution you used? Is it water ?
Saline solution
Thanks sir
How bacteria can be detected in animal meat samples
Please suscribe the channel first for new vedios😁
U can use same method of analysis. Use 25 g meat sample for 225 ml saline solution (1:9).
And make serial dilution up to 6 or 7.
Use TPC agar for total plate count.
Sir kindly provide me data for isolation and characterization of microbes from spoilage food......kindly recomend any book related to this topic
For maximum/minimum limits of food spoilage microbes , you can refer the food safety standards like SFDA( saudi food and drug authority) or fssai or europian fda standards etc.
It clearly explain a particular food will spoil after the minimum limits
Please suscribe the chanel😁
My man just sucked it.what if bacteria transfered from your mouth??you have to be causious
It is common, using this type of sterile cotton plugged pippets in microbiological labs. Not a new thing.
Plastic bag on scale should NOT be moved disturbed too much
The inoculation procedure is not accurate. getting single colonies will be very difficult. Again, what is the essence of heating the bottle opening only at one point. Dont Mouth Pipette Brother to avoid false poisitive
are u doing mouth pipeting? brother never do mouth pipeting, instead use a bulb. all other things of the experiment are good.
Very helpful and aseptic this is guiding me in my project work in school