1.

0 ABSTRACT

This experiment is conducted in order to decide the sum of colony on spoiled milk
(food) samples by using a quantitative analysis of aerobic plate number and to compare
the sum of colony between spoiled milk and fresh milk. The milk test is prepared which
consist of fresh and spoilage milk. The experiment must be conducted in the aseptic
condition which to avoid the development of the microscopic organism on the milk
tests. After that, all the petri dish is put in the incubator for 24 hours before carry out
colony count for the next day. The result appeared that the colony number for the fresh
milk is zero while for the spoiled milk (food) is 435. The spoiled milk (food) contains
life microorganism that can hurt and allow awful impacts to human health. Last but not
least, the overall of the experiment are smooth and success from the starting of the
experiment until all the objectives are achieved.

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2.0 INTRODUCTION

The microorganisms which also can be classified as microbes, yeasts, molds,

and viruses are the tiniest life shapes with respect to their size [1]. In this explore,
the point is to decide the add up the sum of colony on ruined milk tests by utilizing a
quantitative investigation of aerobic plate count and too to compare the sum of colony
between ruined food and new food[2].Where the result in food harming outbreaks or
food decay can be serious for food producers, retailers, consumers and regulatory
authorities. By having food safety towards the production of food may avoid any
development of bacteria on the food.
One of the greatest challenges is microscopic organisms when we are struggling
to prevent the food from being ruined by the activities of that particular
microorganisms. By consuming spoiled food may effect toward the human health. The
bacteria that growth on the spoiled food may be count by using qualitative or by
quantitative analysis.
This method is being conducted first by spreader the food samples onto the
agar in the petri dish, at that point incubated overnight before can be inspected in the
next day utilizing a colony counter where we get unpleasant sum of the colonies that
exist in the petri dish. During this time, there are two different ways to spread the
samples which is first the zig-zag method while the other is by roughly spread onto the
agar. In general, spoiled food would have more colonies than unspoiled milk food.
This conducted experiment is sensitive to any types of germs and bacteria so
that, this experiment must be conducted in the aseptic condition. The sample was
conducted under the UV-light to ensure that all the apparatus used being sterilized. This
can help to avoid the contamination from the environment itself.
The food industry should take quick action in to arrange to make sure that food
that they are providing towards the consumer is the best and high quality not just only
being appealing but also contains nutrient that is needed by the body. Furthermore, they
also need to follow their step of procedures in handling and producing the food products
to ensure that the quality is maintain as the higher place together with hygiene towards
the production of that particular food. This is because once they are careless in doing
their work, they will affect thousands of people’s wellbeing exterior there that would
suffer from a disease created by the microorganisms.

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Apparatus and materials:

Apparatus Material
Petri Dishes Spoiled milk

Tape Fresh milk

Incubator Agar

Colony Counter Hand Sanitiser

Bunsen Burner

3.0 LITERATURE REVIEW

3.1 Factors affecting the microbiology of foods

In order to produce large number of foodstuffs, the food industry especially will use the
newer and sophisticated technology to chilled foods with a short shelf life to shelf stable
intermediate moisture foods and long life packaged foods.

3.2 Food Safety

Everyone are concerning about food safety to prevent from having foodborne illnesses
which resulting the consumption of food contaminated. Food allergy is another
problem. While many foodborne diseases may can be very serious and result to death

3.3 Food Analysis

Food analysis is methods to characterize the properties of food and also their elements.
These procedures are analytical and are used to provide us with details about variety of
characteristics, composition, viscosity, density, physiochemical properties and many
more attributes [4]. It is very important to choose the most suitable analytical technique
of food analysis by choosing the type of food should be the great criteria

Some of the commonly known food analysis are spectroscopic, nuclear magnetic
resonance (NMR), infrared (IR), atomic spectroscopy (AS), biological,

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electrochemical, gas chromatography (GC), flow injection analysis (FIA) and many
more [6].

3.4 Aerobic Plate Count (APC)

Aerobic plate is one of the method use in order to determine the colony count
in the food.In order to make counting of bacteria easy, the sample size should be in
small size. On the other hand, the larger the sample, the smaller the error that would be
obtain. Basically, the APC method is resulting the colony population onto the agar in
the petri dish which is overnight incubated with the temperature of 37°C.

4.0 METHODOLOGY

First prepared spoiled and fresh milk samples during the experiment. Then gloves were
being worn to avoid any contamination to the milk samples and the experiment was
conducted under aseptic condition. Next for the liquid sample, a suitable amount was
poured into small beaker. Take the fresh milk samples was used as the first sampling
for microbial activity which was used to make a zigzag pattern onto a petri dish consist
agar. Later the petri dish are taped and labelled then kept inside an incubator for 24
hours with the agar upside down. So the steps were repeated by changing the fresh milk
samples to spoiled milk samples. After 24 hours, the petri dishes are analyzed with
colony counter , and counted the microorganism that growth on each petri dish.

5.0 RESULTS & DISCUSSION

5.1 RESULT

Table 1: Amount of colony counted fresh and spoiled food

Type of food sample Amount of colony count

Sample 1 ( fresh milk ) 0

Sample 2 ( spoiled milk ) 435

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5.2 DISCUSSION

In nowadays life, food spoilage always be the highest problems among the consumer.
The environmental condition is one of the biggest factor that contributed to this
problem. This is because the environment itself contains many life organisms such as
bacteria, yeast, mold and others. Therefore, in this conducted experiment, the amount
of colony that is growth in the milk are being calculated by using colony counter which
introduced the human body temperature (37°C) in the incubator for the milk samples
then the comparison between fresh and spoiled milk is made.

Based on the experiment, the data for the counted colony was tabulated in table
1. From the data, the sample 1 which are fresh milk contains zero number of colony.
This shown that the fresh food does not contain any life microorganisms and it is safe
for human to consume. Fresh milk also does not contain any moisture which can
increase the growth of the microorganism so it can longer the shelf life for the food.
The ruined food microorganism need nutrients and moisture (water) to growth
increasingly[6].

Next, due to the colony counter, sample 2 give higher reading which is 435
number of microorganism. The spoiled milk smeared by using zig-zag method. The zig-
zag method that used shown that it can increase the accuracy of the colony count. In
addition, according to the past research, the suitable colony counting range is 25-250
[7] . Where after counting from the colony counter we can analyze the bacteria number
from the fresh and spoiled food

From the amount of the colony that present in the milk, we can say that the fresh
bread has longer shelf life because of the texture of the milk which does not contain any
moisture that help the microorganism to grow. For the spoiled milk, it is not good to
consume where it can give bad effects to human health so by checking the expired date
may avoid the bad effect towards consumer.

6.0 CONCLUSION & RECOMMENDATION

6.1 CONCLUSION

As a conclusion, the colony count gives the larger reading at the spoilage milk which
shows that the milk is not good to be consumed by the human body. The spoiled milk

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also has a lower quality and also the texture together with the condition can deteriorate
according to time. For the fresh milk, the colony count is zero and it does not contain
any life microorganism. However, if it was produced with inappropriate condition or
exposed to environment, this fresh milk still can contain the life microorganism in it
and without knowing the condition of the milk, we as a consumer just eat and this can
cause some bad effect to our health. This analysis method by using aerobic plate count
to make sure that only great quality food can be consumed.

6.2 RECOMMENDATION

To determine the total aerobic plate count on fresh and spoiled milk experiments is
done to acquire the best results regarding the objective of the experiment that stated
above. However, there are errors such as random and systemic errors are bound to show
up when conducting this experiment. Therefore, precautions must be made to minimize
the errors for the experiment:

1. Always wear and sanitized the gloves throughout the experiment to avoid any
contamination and germs (on the palms) introduced to the milk sample.
2. The experiment need to be conducted under aseptic condition to prevent
contamination of cultures and media from microbes in the environment.
3. The layers of the milk sample should not be smeared too much onto the agar in
the petri dish to limit the growth of colony in order to count it easily.
4. If the milk sample is in the form of packaging so that it should be opened right
before the milk is going to be tested to avoid the contamination from the environment
straight to the sample

7.0 REFERENCES

[1] Food Technology & Processing. (n.d.). Retrieved November 03, 2017, from
http://aggie-horticulture.tamu.edu/food-technology/food-processing-
entrepreneurs/microbiology-of-food/

[2] Food Lab 1. (n.d.). Retrieved November 03, 2017, from

https://www.scribd.com/document/362257127/Food-Lab-1

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[3] D. (1997). Development and use of microbiological criteria for foods. Food
Science and Technology Today ,1-40. doi:10.1.1.474.2198

[4] U.S. Food & Drug Administration , Center for Food Safety & Applied Nutrition
Bacteriological Analytical Manual Online January 2001

[5] Aerobic Plate Count. (n.d.). Retrieved November 04, 2017, from http://mb-
labs.com/resources/aerobic-plate-count/

[6] Zheng, L., Bae, Y., Jung, K., Heu, S., & Lee, S. (2013). Antimicrobial activity
of natural antimicrobial substances against spoilage bacteria isolated from fresh
produce. Food Control, 32(2), 665-672. doi:10.1016/j.foodcont.2013.01.009

[7] Center for Food Safety and Applied Nutrition. (n.d.). Laboratory Methods -
BAM: Aerobic Plate Count. Retrieved November 04, 2017, from
https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm063346.ht
m

8.0 APPENDICES

Figure 1: Samples

Figure 2 : Colony counter and samples

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