Name of student: Date performed: February 01, 2021

Group name: Group 4 Date submitted: 2021

Experiment No. 2

Effectiveness of Cleaning Agents

Introduction
Microbiology is important to food safety, production, processing, preservation, and storage. Cleaning
agents or hard-surface cleaners are substances used to remove dirt, including dust, stains, bad smells,
and clutter on surfaces. Purposes of cleaning agents include health, beauty, removing offensive odor,
and avoiding the spread of dirt and contaminants to oneself and others. Many cleaning supplies or
household products can irritate the eyes or throat, or cause headaches and other health problems,
including cancer. Some products release dangerous chemicals, including volatile organic compounds
(VOCs). Other harmful ingredients include ammonia and bleach. Cleaning is only the first step to a germ-
free kitchen. Cleaning is done using detergent, but it doesn’t kill bacteria or other microorganisms that
can cause food poisoning. To kill bacteria and ensure a clean workplace, you must follow cleaning with
sanitizing. Cleaning products play an essential role in our daily lives at home, in school and in the office.
By safely and effectively removing soils, germs and other contaminants, they prevent the spread of
infectious diseases and control allergens, such as dust and mold, helping us to stay healthy.

In this experiment the group focuses more on describing the microorganisms isolated from food contact
surfaces and human hand and determining the effectiveness of cleaning agents and thoroughness of
cleaning procedures for the purpose of sanitizing food contact surfaces. If samples were cleaned with
soap little to no microbes will grow.

Methods and Materials

As a start, all of the members wear lab gowns, surgical masks and surgical gloves. Later on, the
materials are gathered and was sterilized via washing ot with soap and water then was rinsed with hot
water. The table was then sterilized with 70% ethyl alcohol. Then the culture media was pretty
prepared. Then the culture media was prepared. First, the unflavored gelatin/agar-agar, white sugar,
and beef bouillon are placed into a saucepan. Second, 750 ml distilled water was added. Third,
ingredients were placed in the saucepan under medium heat and stirred until boiling. After the
ingredients were fully dissolved, it was then transferred to a sterile container (e.g. heat resistant
measuring cup) which is easy to pour. The gelatin was the allowed to cool down for 5-8 minutes but
avoided gelling. Carefully and aseptically pour about 20 ml – 60 ml (depending on the container,
approximately 2/3 full) into sterile petri dishes/small transparent bowls. Cover and then allow to
solidify. The templates were then made by cutting a hard paper into squares with 1-inch sides and then
the sides were covered with aluminum foil. The group then started swabbing the food contact surface,
one that is solidified agar only, onw that is uncleaned, one that is cleaned with soap by wiping, and one
that is sanitized with alcohol. The group then swabbed the hands of two students, one sample with
solidified agar only, one with unwashed hand, hand that is washed with water only and one habd that is
washed with soap and water. After collecting the samples, the group then aseptically and lightly streak
the cotton bud on the solidified agar/gelatin. The samples were then covered and incubated at room
temperature. The group made sure to place the samples in clean, sanitized, and dry area. The group
monitor the growth daily until 7 days. The datas are recorded using the mobile device and took some
photos to be presented in a table in order to discuss results.

Results
As the samples are observed the group noticed on the first day there wasn't any visible changes on the
samples. The samples showed visible changes on the fourth day. Some samples color of the gelatin
changed to blue green. And group of white

Day 7 Observations

Table 1. Sample 1 & 2. Treatments for swabbing food contact surface

TREATMENT # Food Contact Surface OBSERVATIONS

Treatment #0 Control (solidified gelatin only) Two colonies of bacterium and a mold grow

Treatment #1 Uncleaned Small colonies of bacterium grow

Treatment #2 Cleaned with laundry soap One colony of bacterium grow

Treatment #3 Cleaned with dishwashing soap Small colony bacterium grow

Table 1. Sample 1 & 2 Treatments for swabbing the hand of student 1and 2

TREATMENT # Students Hand OBSERVATIONS

Treatment #0 Control (solidified gelatin only) One colony of bacterium grow

Treatment #1 Unwashed A large colony of bacterium grow

Treatment #2 Washed with water Small colony of bacterium grow

Treatment #3 Washed with water and soap No colony of bacterium grow

Discussion

In the course of studies on the nutritional requirements of some of the more exacting bacteria
it wase found that the addition of certain brands of gelatin to a simplified synthetic medium
caused growth of a number of bacteria which were unable to develop in the same medium
without the gelatin. The use of gelatin in amounts ordinarily employed for culture media
produced results which were comparable to, or at times better than, those secured by the use
of small amounts of fractionated extracts of spleen, liver or yeast (Koser, et al.., 1993). The
characteristics of the microorganisms that the group observed on the culture media is that
mostly are that colonies are off-white in color with a shiny texture. It looks like mucus or a
cloudy film over the whole surface of the plastic container. Based on the group's research it
was a bacterium called E Coli. Growth started on day 4 and continued growing until day 7
wherein the growth is visible. The bacterium Escherichia coli–E. coli for short–has long been
the organism of choice for unraveling biochemical pathways, deciphering the genetic code,
learning how DNA is replicated and read, and even for manufacturing proteins of commercial
interest. For some thirty years, it also has been a model for studying the molecular biology of
behavior (Berg, 2008).

2. What is the effect of cleaning on microorganisms? How does cleaning agents affect
microbial growth?

3. What is the difference between cleaning with water and cleaning with soap and water?
What is the difference between cleaning and sanitizing?

4. What is swab-contact method? When is it useful?

5. How can you enumerate the number of microorganisms?

Conclusion:
When the food already spoiled the changes in appearance or texture of the food, such as rottenness,
softness and change in colour, taste or odour are usually obvious, whereas in contaminated food such
characteristics may not be noticed. Each food changed and it can cause them to be rejected though all
the spoiled foods safe to eat but because of their looks the people or the buyers fell to afraid to eat and
buys those spoiled foods.

Recommendation

Reference:

Annex

1. Why do you have to used sterile for swab test?

Because The method of choice for examination of surfaces is swabbing of a known area (10- 100cm2)
using a sterile swab that has been moistened in 10mL of neutralising diluent. This semi-quantitative
approach enables enumeration of the micro-organisms per cm2 and can facilitate interpretation of the
results.

2. Why do we have to test the effectiveness in cleaning agents?

Cleaning Products testing is done for household, commercial, or industrial products to evaluate their
strength and efficacy. Cleaner and detergent testing can also include research and development for new
products.

3. For the things we have to learn before we can do them, we learn by doing them.” - Aristotle

The purpose of the relevance experiment is that Science lab experiments promote the development of
scientific thinking in students. Rather than making the kids memorize the facts, they are made to think
and understand things and the world around them. ... Science experiments promote discovery and
learning. Discovering new ideas is an integral part of learning science.

4. What is swab-contact method? When is it useful?

The swab contact method involves using a sterile nonabsorbent swab (e.g., cotton, calcium alginate,
Dacron, or rayon) to sample the surface (13, 27, 28). The swab is first moistened with rinse solution and
then rubbed slowly and thoroughly over the surface to be sampled with rinsing after each swab. The
technique is most effective on smooth surfaces such as glass, metal (including pipes), painted surfaces
and smooth vegetation surfaces such as leaves. Swab (or wipe) sampling can be used to detect organic
and inorganic contaminants (dusts, pesticides, metals, spray drift, contaminant residues, etc.) on
different surfaces.

5. How can you enumerate the number of microorganisms?

Direct microscopic counts, also called total cell counts, are another form of direct enumeration. First you
divide a sample into a number of equally sized chambers. Then you determine the average number of
microbes per chamber by counting some or all under a microscope.

Photos

Day 7