“AEROBIC MICROBIAL COUNT ON FOOD CONTAINERS, WORKPLACE,

AND WATER ANALYSIS AS A BASIS OF FOOD SAFETY IN FOOD STALLS

AT OUR LADY OF FATIMA UNIVERSITY QUEZON CITY”

Daniel Lance R. Nevado

Carissa Marie J. Mapilis
Sweet Harriet Dela Cruz
Kristine Vhie L. Santos
Diane Rose G. Tabuzo
Carl Joshua V. Colcol
Shiela Mae V. Palad
Alliah Jane L. Sotto
Julie-Ann Manzano
Ronaline D. Dolfo
Trisha S. Aguillon
Angelica B. Niño
Joyce Ann Rebito
Daniel F. Uchi

Basic Education Department – Senior High School

Our Lady of Fatima University

Mrs. Beverly Frances Tan-Sing Velasco, RN, LPT

March 2019
 -

OUR LADY OF FATIMA UNIVERSITY

SENIOR HIGH SCHOOL DEPARTMENT

APPROVAL SHEET

This research entitled “AEROBIC MICROBIAL COUNT ON FOOD

CONTAINERS, WORKPLACE, AND WATER ANALYSIS AS A BASIS OF FOOD
SAFETY IN FOOD STALLS AT OUR LADY OF FATIMA UNIVERSITY QUEZON
CITY” prepared and submitted by Daniel Lance R. Nevado, Carissa Marie J. Mapilis,
Jullie-Ann Manzano, Trisha S. Aguillon, Angelica B. Niño, Alliah Jane L. Sotto, Sweet
Harriet Dela Cruz, Ronaline D. Dolfo, Diane Rose G. Tabuzo, Shiela Mae V. Palad, Joyce
Ann Rebito, Kristine Vhie L. Santos, Daniel F. Uchi, and Carl Joshua V. Colcol in partial
fulfillment of the requirements for the Research Project has been recommended for oral
examination.

Mrs. Beverly Frances Tan-Sing Velasco, RN, LPT

Adviser

Panel of Examiners
Approved by the committee of Oral examination with grade of ______.

_______________________________ ______________________________
Member Member

_______________________________
Chairman
 OUR LADY OF FATIMA UNIVERSITY
SENIOR HIGH SCHOOL DEPARTMENT

TABLE OF CONTENTS
Title page ……………………………………………………………………………….. i
Approval Sheet …………………………………………………………………………. ii
CHAPTER
1 THE PROBLEM AND ITS BACKGROUND
Background of the study …………………………………………………. 1
Objective of the Study ………………………………………………….... 2
Statement of the problem ………………………………………………… 3
Hypothesis ……………………………………………………………….. 3
Significance of the study ………………………………………………… 4
Scope and limitation ……………………………………………………... 4
Definition of terms ………………………………………………………. 5
2 REVIEW OF RELATED LITERATURE
Local Studies ……………………………………………………………. 7
Foreign Studies …………………………………………………………. 9
Local Literature ………………………………………………………… 10
Foreign Literature ……………………………………………………… 11
3 METHODOLOGY
Research Design ……………………………………………………….. 14
Data Collection ………………………………………………………… 14
Setting of the study …………………………………………………….. 15
Aerobic Microbial Count (for food containers and workplace) ……….. 15
Water Analysis ………………………………………………………… 16
Aerobic Microbial Count/Standard Plate Count for water ……………. 16
4 PRESENTATION, ANALYSIS, AND
INTERPRETATION OF DATA
Food Containers ……………………………………………………….. 19
Workplace ……………………………………………………………… 19
Water analysis ………………………………………………………….. 20
5 CONCLUSION AND RECOMMENDATION
Conclusion … ……………………………………………………….. 21
Recommendation ..……………………………………………………… 21
 CHAPTER 1
THE PROBLEM AND ITS BACKGROUND

Background of the Study

Nowadays, many students don’t bring food to school and choose to buy street foods.
Street foods without proper hygiene is susceptible in food contamination. According to the
article of Sally Santacruz entitled “Food safety for school canteens”, Food safety is very
important especially in school because children can be exposed in food-borne illnesses.
However, the Australia Better Health Initiative focuses on how students educate to eat
healthy foods but the fact that students are buying foods on streets, they must also need to
be able to eat foods on the streets without illness.

According to the report given by the Department of Health Epidemiology Bureau:

Public Health Surveillance Division, there were 36 reported deaths caused by Acute
Bloody Diarrhea, 10 deaths because of Cholera were reported, 14 deaths caused by
Rotavirus, and 11 deaths reported cause by Typhoid. A total of 71 deaths were reported
because of those Food and waterborne disease from January 1 to June 3, 2017. This big
number of deaths increase last January 1 and March 3 as the Department of Health released
another report. There were 3 deaths caused by Acute Bloody Diarrhea and Cholera, 1 death
caused by Rotavirus and typhoid. The total reported deaths of DOH from January 1, 2017
to March 3, 2018 is 79.
This study is focused on the food safety and sanitation of the food containers, the
workplace, and the water consumed especially for students. In fact, from a news article
“Macaroni Salad downs 77 students in Zambales” by Joanna Aglibot in Inquirer.net, 77
students shown a symptoms of food poisoning after eating a macaroni salad sold at San
Lorenzo Elementary School Canteen, according to PO1 Melanie Zamora, investigator at
the Masinloc Municipal Police Station.
Microorganisms such as bacteria, viruses, parasites, and fungi are the major types of
microorganism that can be found on ingredients, Food contact surface, Animals, rodent,
and insects, Packaging materials, Food handlers, soil, water, and air. Most of
microorganisms are completely harmless however it can be harmful when it gets into our
food. Staphylococcus Aureus bacteria that is transmitted through air droplets or aerosol,
Escherichia Coli bacteria that can be found in lettuce, unpasteurized apple juice, and radish
sprouts; and lastly Listeria monocytogenes in hot dogs and luncheon meats are the common
cause of foodborne ilness.

According to Webster dictionary, Bacterium is any one of a group of very small living
things that often cause disease. Anyone can be prone to illness associated with bacteria or
virus in foods. They result in more than one hundred deaths according to the research
performed in Australia. According to the released fact sheet of the United States
Department of Agriculture - National Institute of Food and Agriculture (March 2012)
Bacteria monitoring is very important for students and also for the vendors because it
provides information about human health risk on the foods we intake. This encourage the
community to get involved in bacteria monitoring.

Contamination of bacteria on the food can be harmful to human. Bacteria and viruses
pose the greatest food safety challenges for all retail food establishments. Contamination
or the presence of bacteria in a food can occur as foods are handled during processing and
distribution. Bacteria can also be transferred by cross contamination where one microbe
from a raw food re transferred to a cooked or ready to eat food by contaminated hands,
equipment, or utensils.

In this study, the researchers want to find out the safeness of food assessing the
bacterial growth on food container, the workplace, and the water consumed. Also it raises
awareness to the food vendors about the food contamination and gives an improvisation of
their food service and avoid complications to the health of the students.

Objectives of the study

The researchers intended to know the safeness of food in terms of testing the food
container, workplace, and water used for foods.

General Objectives

 To give information and knowledge about bacterial growth on food storage as well as
the safeness of the food serving;
 To give awareness not only for the OLFU students but to the people who serves the
food or the owner of the food stalls about sanitation; and

 To avoid having complication in terms of the food serve to the costumers.

Specific Objectives

 To be able to determine the bacterial level of the following: Food Containers (spoon
and fork, plates, and plastic cups), workplace (kitchen, dining table), and water used
for food preparation, and;

 To be able to gauge sanitary quality, organoleptic acceptability, adherence to good

manufacturing practices, and to a lesser extent, as an indicator of safety.

Statement of the problem

1. Assess the bacterial growth in terms of:

1.1 Food Container

1.2 Workplace

1.3 Water

2. Determine the food safeness in terms of the assessment of bacterial growth in food
container, workplace, and water.

Hypothesis of the study

H0: There is no significant relationship between the safeness of the food and the
aerobic bacterial count in food containers, workplace, and water.

H1: There is no significant relationship between the safeness of the food and the
aerobic bacterial count in food containers, workplace, and water.

Scope and Limitation

This study involves the money and time spent, tools and materials used, and the number
of food stalls/stores needed for the experiment.
 The expected time range for the experiment is approximately 1 week. According to
Heath Engine (2017), Bacteria Culture is utilized to identify whether a bacteria of fungi
infects a wound. Bacteria Culture usually takes 2 to 3 days to culture the bacteria in the
laboratory. Health Engine (2017) also explains that results are expected to be given by one
or two days after identifying the bacteria.

Plate Count Agar, Auto-Clave, Sterile cotton swabs, Sterile specimen containers,
Cooler Box, Petri dishes, Microscope slides, Pipette, Alcohol Lamp are the tools and
materials needed for the experiment. The general materials are sample from food containers
and work environment gathered by a sterile cotton swab and the water gathered to a sterile
specimen container.

Six (4) food stalls/stores from Our Lady of Fatima University, Quezon City namely: Paps
Calamares at Isaw (in front of VSB), Tita Lopez’s (in front of SJB), and the two unnamed
stores (in front of CAS and Athletic Center) are the subjects for this experiment. The
researchers also have an agreement to the owner of food stall that the results will be
confidential to the public. Only the researchers, the owner of the food stall and the panelist
will strictly know about the results.

Significance of the study

This study would be significant for the following:

 General Public - this study would provide accurate information and awareness to the
general public about bacterial level of food made on school canteens.

 Local Government - this study would inform the local government about the food
safety for school canteens.

 Department of Health (DOH) - This paper would be beneficial to DOH to impart

information to the public, also spread awareness, and improve existing law about
sanitation and food safety.

 Food and Drug Administration (FDA) - this study might be useful to FDA to ensure
the safety, purity, and quality of foods being made available to school canteens.
 Future Researchers - this paper would be significant to the researchers for this will
contribute knowledge to future researchers discussing the same topic.

 School Administrator - this research would inform the school administrator to

guarantee the safety of food available on school canteen.

 School Canteen Committee - this study would let the school canteen committee know
the importance of keeping the food and canteen clean.

 Students - This study would raise awareness to the students for them to be more
knowledgeable regarding their safety on foods made in school canteens.

Definition of Terms

Acute Bloody Diarrhea – According to the article Pediatrics in Review, March 1992,
Volume 3/Issue 3, it is commonly associated with pathogenic bacteria (Salmonella,
Shigella, and Campylobacter sp. Aeromonas) in pediatric patients. In one study,
Aeromonas-positive diarrhea, 30% had blood in their stools, 37% had vomiting, and
31% had fever.
Escherichia Coli – (e. coli in abbreviation) are found in the environment, food,
intestine of humans and animals. E. coli can cause diarrhea, urinary tract infections,
respiratory illness and pneumonia. (Centers for disease Control and prevention, 2019)
Food Safety – refers to handling, preparing and storing food in a way to best reduce
the risk of individuals becoming sick from foodborne illnesses. (Santacruz, 2016)
Feacal streptococci – these bacteria are present in human and animal intestines. These
species are pathogenic that can cause bacterial pneumonia, ear infection, and bacterial
meningitis.
Staphylococcus Aureus – it is a type of bacteria. It stains Gram Positive and is non-
moving small round shaped or non-motile cocci. It is found in grape-like (staphylo-)
clusters. (Mandal, 2015)
 CHAPTER 2
REVIEW OF RELATED STUDIES AND LITERATURES

RELATED STUDIES

 Local Studies

In the Philippines, there are many businesses that are emerging and most of them
regard to food business. Wolf, et al. (2013), stated that the boom will most likely to impact
quick service and fast-casual restaurants this year. In food business, it requires a lot of
safety and hospitality because business like this is dealing with food that is necessary to
the people, one example of food business is the food stall found in street and is called street
food. The Food and Agricultural Organization (FAO) defines street food as a wide range
of ready-to-eat foods and beverages prepared and/or sold by mobile or stationary vendors
and hawkers especially on streets and around public places (Dardano, 2003; Nirathon,
2006; Faruque et al., 2010; Cho et al., 2011; Monsterjc, 2013). Anywhere places you can
find street foods like in front of the school, there are many street vendors that are selling
foods like Kwek-kwek, Fishball, Isaw and many more. Evidently, the Filipino Foods are
evolving nature, from the street foods around Quezon City that is really more convenient
source of food for Filipinos that is less expensive and very accessible rather than a 5 star
hotel that is more expensive and unattainable. Tacio (2012) stated that it is an integral part
of the landscape and culture of Filipinos. Street foods are eloquent part of everyday food
consumption of Filipino especially and mostly the lower and middle earner consumer in
the urban areas for their daily food basis, but consuming street food has a harmful effect to
the human especially consuming or eating this food not properly or preparing this food not
sanitized and unhygienic.
Acabo, et al. (2010), stated that teenagers nowadays are fond of trying new dishes with
obvious disregard to safety and food’s content. Because of the thrill and being adventurous
of teenagers, they tend to try something and because of this they expose themselves in risk
on food-borne malady that are so common in street foods because of unsafe practices in
preparing this kind of food like lacking on storage, re-heating the food and sell it again and
also incorrect cleaning of the utensils and containers.
 Foodborne illness is a major international health problem which influences an
estimated 30% of individuals annually (Powell, 2010).
Making sure food is safe is critical to our future. A growing world population and a
voracious global appetite for food have made food safety a hot topic for many policy
makers and world leaders.
On a practical level, securing the safety of food is the prime responsibility of the food
manufacturer since they are the ones who produce the food. Food safety covers the
handling, storing, and preparing of food, including the prevention of infection, according
to the Food and Agriculture Organization (FAO). This also helps in ensuring that meals
are nutritious.
The improper handling, preparation, and storage of food may result in foodborne
diseases. This can happen in processing and retail establishments, as well as in at home,
according to the U.S. Department of Health and Human Services. The food safety system
needs to be improved – food production, processing, packing, distribution/transportation,
storage and preparation.
“The Philippines meets food safety standards compared to other ASEAN members,”
said Pinion. She recommended, however, for food manufacturers to continuously
strengthen the quality of the food they produce. As a result of eating unsafe food, millions
of people fall ill every year. Many of them end up dead.
This can lead to serious outbreaks of foodborne diseases that have been documented
in every continent in the past decade, the World Health Organization (WHO) reported. The
WHO reported that foodborne diseases are not limited to developing countries. It is
estimated that in the United States, foodborne diseases result in 76 million illnesses,
325,000 hospitalizations and 5,000 deaths each year.
President Benigno Aquino III singed Republic Act No. 10611 or the Food Safety Act into
law in 2013. The law aims to strengthen the country’s food safety regulatory system to
protect consumer health and to facilitate the market access of local foods and food products.
(San Sel and Tep Chansophea, 2014)
 Foreign Studies

From the initial contamination of raw foods with pathogenic bacteria to subsequent
contamination by vendors during preparation by Bryan FL, Michanie SC, Alvarez P,
Paniagua A,Mankee A, Ali S, Chin A, Indalsingh R, Khan R, Mohammed F, Rahman R,
Sooknanan S, Tota-Maharaj R, Simeon D, Adesiyun. The factors that should be considered
for the analyzing the hazards due to street foods are many. Street food vending has become
an important public health issue and a great concern to everybody. This is due to
widespread food borne diseases, due to the mushrooming of wayside food vendors who
lack an adequate understanding of the basic food safety issues. Major sources contributing
to microbial contamination are the place of preparation, utensils for cooking and serving,
raw materials, time and temperature abuse of cooked foods and the personal hygiene of
vendors. Various studies have identified the sources of food safety issues involved in street
foods to be microorganism belonging to the genus Bacillus, Staphylococcus, Clostridium,
Vibrio, Campylobacter, Listeria, Salmonella. Application of sound risk analysis policies is
being advocated to provide a scientific base to the host of risk management option which
India may need to explore to ensure public health and safety.
Foodborne bacterial pathogens commonly detected in street vended foods are
Bacillus cereus, Clostridium perfringens, Staphylococcus aureus and Salmonella spp.
(Bryan FL & Umoh VJ, Odoba MB) People who patronize street food, have been reported
to suffer from food borne diseases like diarrhea, cholera, typhoid fever and food poisoning
(Bean NH, Griffin PM, Goulding JS, Ivey CB. )
This study was undertaken to develop an understanding of the microbiological
problems associated with street vended foods with particular reference to sources of risk
and to identify the behavior and practices that may be hazardous and microbial risk
assessment was used as tool for the purpose (Abdussalam M, Kaferstein FK, 2010)
RELATED LITERATURE

 Local Literature

According to Golosino (2012), Vendors congregating to the sidewalks were

notoriously known as eyesores and obstructions. In the words of Senator Santiago quoting
Mayor Penalosa she said “a good city is one with great sidewalks”. In the Philippines,
especially in the urban areas, sidewalks lost its essence from the perspective of the
pedestrian. It was supposedly an access point for those who want to catch time and would
like to avoid traffic by means of walking. Instead, sidewalks were transformed into a
pseudo marketplace. As recourse, pedestrians resort to walking on the road exposing the to
greater risk and add to the congestions of the street.
On the other hand, Aurora Almendral (2014) believed that in a city like "Manila, where
even the cheapest fast food meals can feel like a splurge for many office workers, informal
stalls with minimal overhead and cheap wares like one of the street vendors she know fill
a need and help the city run more efficiently. Yet as much as Manila, need its vendors, it
often doesn't treat them well at all, imposing burdensome regulations and limiting how they
use the public space that is their marketplace. Through years selling on streets and in alleys,
the city's community of vendors has become savvy about how to navigate these spaces and
how to enliven the.
Food safety knowledge and practices of streetfood vendors in a Philippines university
campus.
The researchers done a survey on food safety knowledge of the vendors, however vendors
were shown not to be too knowledgeable in terms of food legislation and waste
management. (Azanza MP, et al. Int J Food Sci Nutr. 2000.)

Street food: To eat or not to eat

According to Henrylito D. Tacio (2012), The article pointed out that Mayor Sarah
Duterte of Davao says that “street food is not dangerous, improper handling is.” Davao
City was one of the four areas in the country where food sold on the street is not safe.

Dirty Dining (all about Philippine street food, safety & nutrition)
According to the article of Jude Defensor (2012), the article pointed out the lack of
sanitation of vendors and its workplace since the stall is quite small and they are selling on
the side of the street, the dirt that come from the place will eventually transfer to the food
store and even to the food and the common hygiene of the vendors since the serving method
is fast the vendors might not wash their hands, and usually the vendors are just one or two
people and they’re multitasking which means their hands go everywhere
 Foreign Literature

Bacteria as Spoilage and Disease-Causing Microorganisms

McSwane et al. (2003) propose that food establishments contain an utmost biological
foodborne hazard that is known as Bacteria after being accounted in the numerous cases as
a source of food borne illness among than any other hazards.
Bacteria affect the life of both food and human and are classified in two types: Disease-
Causing Bacteria and Spoilage Bacteria.
Disease-Causing Bacteria are also known as Pathogenic Bacteria that causes illness
and disease to humans after consuming its toxins along with a food.
Spoilage Bacteria causes food to spoil by breaking it down that results to bad taste,
foul odor and decaying appearance. It also diminishes the quality of food up to
unsatisfactory levels that requires food disposal.
Both bacteria demand to be controlled in food establishments. Proper control and steps
result to the enhancement of culinary quality, food’s shelf life and food safeness.
Leading factors that bestow Foodborne Illness and Food Contamination
An agency of Federal Government called Centers for Disease Control and Prevention
(CDC) has an initial responsibility to gather statistics regarding the diseases that affect the
population in America. The list consists foodborne illness and presents that the immense
outbreak of this disease is transpired due to the mishandling of food.
4 leading factors are enlisted namely: Time and temperature abuse, Poor personal
hygiene and improper handwashing, Cross Contamination and Contaminated ready-to-eat
foods such as salad items and processed meats. These factors are also considered as a major
contributor to food contamination.
Time and Temperature Abuse
Most instances of foodborne illness can somehow or another be connected to
temperature abuse. Temperature Abuse is used to depict situations when foods are exposed
to temperature danger zone for enough time that allows the growth of harmful
microorganisms. Another situation is when foods are not being properly cooked nor
properly reheated to kill pernicious microorganisms.
The temperatures 41°F, 5°C to 140°F, 60°C enters the temperature danger zone. Foods
must be kept below and above the temperature danger zone to avoid the harmful microbes
from growing. When the food’s temperature falls below 140°F, 60°C, this helps to kill the
microbes but may release toxins or may not be affected by the heat at all.
But there are inevitable situations in food processing that requires food to pass
temperature abuse such as coking, cooling, reheating and food preparation (slicing, mixing,
etc.). It is important to remember these rules: Keep Hot Food Hot, Keep Cold Foods Cold,
or Don’t Keep the Food at All to avoid the abuse of temperatures.
Foodborne illness
Foodborne illness is a disease caused by the consumption of contaminated food. A
Foodborne disease outbreak defined as an incident in which two or more people experience
a similar illness after eating a common food. (Mcswane, Rue, Linton 2007)
Food Law
The FDA administers the federal food, Drug and Cosmetic Act which was originally
passed by congress in 1938 to ensure that foods are safe, pure wholesome, and produced
under sanitary conditions. Several amendments have been added to the law sinec then.
Among the most notable amendments are the Miller pesticide amendment of 1954, the
Food additives amendment of 1958, and the color additives amendment of
1960.( Mcswane, Rue, Linton 2007)
Dishwashing Equipment
The effective cleaning and sanitazing of equipment and utensils is one of the most
important jobs in a food establisments. Contaminated utensils equipment (i.e., slicers), and
cutting boards have been identified as sources of cross contamination of food during
preparetion and servce. Contaminated eating utensils can aid the spread of bacteria and
viruses that can cause disease. Dishwashing is best performed in a separate room or area
which is well ligthted and ventilated. ( Mcswane, Rue, Linton 2007)
The aim of this review of the literature is to present focused on nutritional issues related
to street foods. More specifically, this paper will analyze the characteristics of street foods
with emphasis placed upon food security and nutrition, food safety, risk of foodborne
diseases, overweightness and obesity, as well as other chronic non-communicable diseases.
Street foods are a source of culturally accepted, inexpensive, convenient and often
appealing foods for both urban and rural people worldwide. However, street foods are often
seen as possessing nutritional components associated with an unhealthy diet and potentially
holding a higher risk of contamination by physical, chemical and biological agents, i.e.,
become a serious concern in terms of food safety. Street foods can cause the emergence of
foodborne diseases, due to the ease of contamination by pathogenic and non-pathogenic
microorganisms, and the development of chronic non-communicable diseases, since the
street foods usually have high quantities of carbohydrates and fats. In summary, the
consumption of street foods contributes towards a given population meeting their
nutritional needs. (Nonato and Minussi, 2016)
 CHAPTER 3
METHODOLOGY

Research Design

This study utilizes a Quantitative Research. According to USCLibraries (2019),

Quantitative Research emphasizes the objective measurements and the collection and
analysis of data, may it be numerical, statistical or mathematical through the use of surveys,
questionnaires using computational techniques to discuss a certain phenomenon. This
study also involves a Correlational Design that deals with an observation through data
collection and uses statistical methods to analyze the relationship between variables.

Data collection

The researchers will provide materials and equipment A) for getting a sample, B) for
examining the bacteria as well as the C) materials that can protect the researchers while
getting a sample and doing examination.

A. For getting sample Cotton Swabs will be use to gather bacteria sample researchers
will use Isopropyl Alcohol to wet the dry cotton swabs if needed and Water bottle
sampling will serve as the storage for a water sample. Sterile Swab Tube will be
the storage for the wet cotton swabs, Zip Lock Bag storage of the cotton swab that
was containing a sample, Cable Wire Zip use lock and secure the storage of the
samples. Cooler Box will serve as the storage of all sample obtained, and Food
Thermometer and Thermometer for room temperature will be used to measure the
temperature of the bacterium and its surrounding to avoid some complication in the
samples.
B. After getting the samples from the stores, the samples are then swabbed using streak
plate technique in the prepared media, the plate count agar which is commonly used
to assess "total" or “viable” bacterial growth.
C. Researchers must know the proper attire in order to make it safe and clean Hairnet,
Mask, Clean Gloves, Lab Gown, are the things needed to wear while examining the
samples but in getting a sample, researchers may use Clean Gloves and Mask only.
 Paper towel used to dry the wet hand and Alcohol (Ethyl) will serve as a
disinfectant.

Setting of the study

This research study is taken from the 6 different food stalls outside the Our lady of Fatima
Campus, all of the food stall that is choose are selling a street food on the students and other
consumer. The 4 food stall is choice by the researchers for some reason. First, the 6 food Stalls has
their own sink. Second, the 4 stall are located just in front of the School, third, they have their all
needed equipment or tools that needed in selling street food and lastly the owners are allowed the
researchers to examine the bacterial level have in their work environment and working equipment
to provide accurate information and awareness to the general public.

Aerobic Microbial Count (for food containers and workplace)

The researchers will use plate method, which is used in compact dry, determining the
microbial count of any food containers such as spoon and fork, plates, and plastic cups and
workplace such as (kitchen, dining table).

1. Preparation of Media. Growths of microorganisms require nutrients and environment

conditions. Nutrient preparations made in laboratory, used for the growth of the
organism are called media. The media that will be used is nutrient agar. Sterilizing
media to above 1210C for 15 minutes in an autoclave destroys nearly all living cells
and spores. Containers used for media preparation must possess vented tops and it must
be adequate to hold at least 20% more than the assured volume of medium, to permit
for the expansion during sterilization process. To promote cooling, handling, and
pouring, we usually prepare them with 500 mL medium. Agar does not deliver
uniformly when melted. To assure a uniform distribution for pouring into plates or
tubes is to drop a magnetic stir bar in the flask or bottle, then stir the medium after
sterilization gently, while the media cools. Stirring spread the agar evenly. The agar is
immediately poured into a sterile, dry petri plate while holding the top carefully above
the petri plate bottom in order to avoid contamination. Replace the top, allow the agar
to cool and harden, and store the petri plates in an inverted position. When storing petri
plates, do not stack them more than three high, or use a special petri plate storage
holder.
2. Label a Petri dish. Petri dishes are labelled on the bottom rather than on the lid. Write
close to the edge of the bottom of the plate to preserve area to observe the plate after
it has incubated. Labels usually include the organism name, type of agar, date, and the
plater's name or initials. Using sterile cotton swabs, remove any visible water on the
agar in the plate or around the inner rim of the petri plate. Observe the plate and
mentally divide it into three sectors. The plate will then be turned clockwise with the
agar side up. The second sector will then be at the top for streaking and then the plate
is turned again so that the third sector can be streaked.
3. Streak the cotton swab to the prepared petri dish. Streak the swab with the
specimen to the prepared petri dish. Incubate plates aerobically for 48 +/- 2 hours at
35ºC.
Aerobic Microbial Count/Standard Plate Count for water

Plate count agar (PCA) is a general purpose growth medium commonly used to assess
"total" or “viable” bacterial growth of a water sample. The number of microorganisms per
milliliter of sample is calculated from the number of colonies obtained on PCA plate from
selected dilution. Poured plates are prepared using a specified culture medium and a
specified quantity of the sample. The plates are aerobically incubated at two different
temperatures i.e. 37°C for 24 hour and 20 – 22°C for 72 hour.

1. Disinfect the surface of the bottle/pouch/cups containing sample with 70% ethanol.
Thoroughly mix the sample by vigorous shaking to achieve uniform distribution.
2. Aseptically inoculate 1ml of the water sample using sterile pipette into sterile petri
plates in duplicate in two sets. The petri plates should be labeled with the sample
number, date and any other desired information.
3. Pour into each plate 15–18 mL of the molten sterilized PCA media (cooled to 44°C–
47°C). Avoid pouring of molten medium directly onto the inoculum. Mix the media
and inoculum by swirling gently clockwise and anti-clockwise so as to obtain
homogenous distribution of inoculum in the medium.
4. Allow to cool and solidify. In case, where in sample microorganism having spreading
colonies is expected, add 4ml of overlay medium onto the surface of solidified plates.
5. After complete solidification, invert the prepared plates and incubate one set at 370C
for 24 hours and other set at 20 – 22°C for 72 hours.
6. After specified incubation period count all colonies including pinpoint colonies.
Spreading colonies shall be considered as single colony. If less than one quarter of
dish is overgrown by spreading, count the colonies on the unaffected part of the dish
and calculate corresponding number in the entire dish. If more than one quarter is
overgrown by spreading colonies discard the plate.
 CHAPTER 4
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter provides the presentation, analysis, and interpretation of data which
were gathered by the researchers from the data gathered form 4 different food stall at Our
Lady of Fatima University.

Food Containers

Table 1
Number of Colonies per 100 cm2 formed in different food containers

Stall Fork Mugs Spoon Plates

1 > 50cfu > 50cfu > 50cfu > 50cfu
2 > 50cfu 32cfu 12cfu > 50cfu
3 > 50cfu > 50cfu > 50cfu > 50cfu
4 42cfu > 50cfu > 50cfu > 50cfu

The table shows the number of colonies or aerobic plate counts per 100 cm2. In
stalls 1 and 3 shows that the forks, mugs, spoons, and plates they used in serving foods
have more than 50 colonies. In stall 2, the results show that the fork and plates used in
serving foods have more than 50 colonies while the mugs have 32cfu and the spoon has
12cfu. Stall 4 shows that the mugs, spoon, and plates used in serving the food have more
than 50 colonies while fork has 42cfu.

Workplace

Table 2
Number of Colonies per 100 cm2 formed in workplace

Stall Stove Sink Tables

1 >50cfu >50cfu >50cfu

2 >50cfu >50cfu 25cfu

 3 9cfu >50cfu 47cfu

4 43cfu >50cfu >50cfu

The table shows that the stove, sink, and tables used have more than 50cfu. The
stove ad sink of stall 2 have more than 50cfu while the table used by the stall has 25cfu.
Stall 3 shows that the stove has 9cfu, however, the sink has more than 50cfu and tables
shows 47cfu. Stall 4 shows that the stove has 43cfu while sink and tables shows more than
50cfu.

Water analysis

𝐶𝑜𝑙𝑜𝑛𝑖𝑒𝑠 𝑝𝑙𝑎𝑡𝑒 1+𝐶𝑜𝑙𝑜𝑛𝑖𝑒𝑠 𝑝𝑙𝑎𝑡𝑒 2

The researchers used the formula 𝑁 = for water
2

analysis.

Table 3
Number of Colonies per 50mL formed in water analysis

Stall Plate 1 Plate 2 N

1 60 55 57.5
2 56 50 53
3 32 50 41
4 17 3 10

The table shows the plate count from 2 petri plates and the total number of colonies
from the formula given. Stall 1 shows the total plate count of 57.5. Stall 2 has 53cfu, stall
3 has 41cfu and 10cfu for stall 4.
 CHAPTER 5
CONCLUSIONS AND RECOMMENDATION

Conclusions

1. Many stalls show that most of the containers (spoon, fork, mugs, and plates)
shows more than 50 colonies which is according to the guidelines for the
microbiological examination released December 2001, indicates possible hygiene
problems in the preparation of the food.
2. Same as the workplace (stove, sink, table), most of the stall shows more than
50cfu but the stove of stall 3 has few colonies count specifically, 9cfu. According
to the guidelines for the microbiological examination released December 2001,
indicates possible hygiene problems in the preparation of the food.
3. The results show the highest number of colony forming unit was recorded in stall
1 which has 57.5 total cfu and the lowest number of colony recorded is stall 4
which has 10 total cfu.

Recommendation

1. The researchers highly recommend to the public officials that they should
inspect the food stalls weekly or monthly and checked if all the food stalls
have a sanitary permit from the city government also check if food stalls pass
the requirements. Sanitary permit makes sure that they acquire the proper
sanitary practices.
2. To the future researchers, its recommended to use this study in their research
or continue the study about the level of bacteria in food containers, workplace
and water. Furthermore, future researchers recommended to widen the scope
of the study.
3. Food stalls in front of Our Lady of Fatima University should learn the proper
hygiene, garbage disposal and serving food. Also the vendors should require
to wear the proper attire when serving food to avoid the contamination of
bacteria and the possibility of building more bacteria in the work place and to
the food they served