Chicken Wing Microbiology

Case Study # 95024

Biology
Chemistry

A report on how to remove bacteria from chicken wings and the efficacy of antibiotics on the bacteria.

2,547 words () | 5 sources | MLA | 2006 Canada

Paper Summary:

This paper presents a formal biology laboratory report. It presents a procedure that was devised to remove all bacteria from a chicken wing. It begins by discussing the bacteria that can be present on chicken wings and the possible solutions to the problem. The paper then reports on a test for the efficacy of certain antibiotics on the bacteria of the untreated wing.

Table of Contents:
Abstract
Introduction
Materials and Methods
Study Organisms
Treatment Of Choice For Elimination Of Bacteria From A Chicken Wing
Serial Dilutions Of Washes From Both Wings
Gathering Of Bacterial Cultures From Both Wings
Effects Of Various Antibiotics On Three Types Of Bacteria
Results
Control Agar Petri Plate
Treatment Agar Petri Plate
Antibiotic Disk Results
Chicken Wing Bacteria
Discussion
Appendix

From the Paper:

"It is important to remove all bacteria, such as salmonella, from raw foods to avoid any foodborne diseases. Four serial dilutions were created in microfuge test tubes for a control chicken wing and a treatment chicken wing. The treatment chicken wing was treated using vinegar, salt, and heat. Cultures from each microfuge test tube were streaked on two different agar plates and left to reproduce, incubated at 30o Celsius for 22 hours. The proposed treatment of the chicken wing proved to be 100% effective producing no visible colonies on the agar plate. Four antibiotics - penicillin, streptomycin, tetracycline, and chloramphenicol - were used to treat E. coli, M. luteus, and chicken wing bacteria. The bacteria cultures were smeared on three different Petri dishes, and divided into four quadrants where antibiotic disks were placed. After 22 hours of incubation at 30o Celsius, diameters of the rings of clear agar around each antibiotic disk were recorded. Chloramphenicol produced the largest diameter on all three Petri dishes, while penicillin proved to work best on gram-positive bacteria. The bacteria on the chicken wing were gram-negative and most resistant to tetracycline."

Sample of Sources Used:

Freeman, S. (2005). Biological Science (2nd ed). Volume 1. (pp. 14) New Jersey: Pearson Education, Inc.
Hinton Jr., A. (1999). Inhibition of Salmonella typhimurium ST-10 by propionic acid and chloride salts [Electronic version]. Food Microbiology, 16, 401-407
Nester, E. W. (1983). Microbiology (3rd ed). (pp. 200-271) Philadelphia: Saunders College Publishing.
Sengun, I.Y., & Karapinar, M. (2004). Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.) [Electronic version]. International Journal of Food Microbiology, 96, 301-305.
Streptomycin. (2006). The Columbia Electronic Encyclopedia, 6th ed. Retrieved November 3, 2006 from http://www.factmonster.com/ce6/sci/A0846951.html