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Research Problem and Objectives
Research Problem and Objectives
Research Problem and Objectives
Cuanan Eng 10
T-3R
enterotoxin which causes food poisoning. It is found on different food and water sources.
It can thrive under normal environmental condition and under a slightly harsh
increased salinity and reduced water activity compared to the other food borne pathogens.
Durian candies originating from the Philippines have been associated in several
production, specifically product packaging, in one of the leading possible causes of such
outbreaks. During distribution and storage, manufacturers maintain the quality of the food
either through a cold storage or normal room temperature storage. In such storage
conditions, it is not clear whether S. aureus becomes viable or still deactivated. Data and
information on the growth and survival of S. aureus in durian candy is insufficient leading
Optimal storage regulation and standard of the product is needed to prevent staphylococcal
contamination, as manufacturers and distributor should ensure the safety of the product for
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RESEARCH PROBLEM AND OBJECTIVES
storage temperatures when inoculated to durian candy under aerobic and anaerobic
1. quantify the cell number and spread of S. aureus on durian candy contaminated
3. analyze the effect of temperature to the growth and survival rate of S. aureus in
The study will only focus on determining the survival of S. aureus in durian candy
at different storage temperatures under aerobic and anaerobic conditions. Production and
quantification of staphylococcal toxin will not be determined. Other variables which may
affect the result of the study will be constant throughout the experiment.
The findings of this study will be a big contribution to the current food safety and
and statutes. Furthermore, the number of food poisoning cases in the country is increasing.
The recommendations of this study will therefore be useful for the Food and Drugs
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DEFINITION OF TERMS
Aerobic Condition
Anaerobic Condition
Cold Storage
Enterotoxin
Food Contamination
Food Poisoning
Room Temperature
Salinity
Water Activity