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BIO250L -
Lab 6 Food Microbiology BIO250L
Student Name:
Access Code (located on the lid of your lab kit):
Lab Report Format Expectations
Utilize college level grammar and professional formatting when completing this worksheet.
Submissions without proper formatting, all required photos or sufficient responses will be rejected.
Pre-lab Questions
1. In this lab, you will conduct two experiments that will demonstrate aspects of bacteria as they
pertain to food. What concepts are these two labs trying to convey to you as a microbiology
student? Why do you think they are important in the context of food production and food
safety?
Experiment 1 addresses issues on the persistence of bacteria in milk despite pasteurization.
Experiment 2 demonstrates the beneficial role bacteria have in the food production process by
showing how well-managed fermentation can result in the production of a popular and safe
food product like yogurt. In the context of food production and safety, experiment 1 emphasizes
the need to assess bacterial load in milk for quality control and prevention of spoilage.
Experiment 3 demonstrates the role of bacteria in fermentation which is crucial in producing
yogurt safely
2. Escherichia coli is one of the most common causes of foodborne illness, yet it is also a common
microorganism found within the human gut. Explain the difference between the types of E. coli.
There are various strains of Escherichia coli (E. coli) with some causing foodborne illnesses while
others are harmless. The two main types are non-pathogenic E. coli and Pathogenic E coli. Non-
pathogenic E coli. are normal habitants of the human gut, they play a role in digestion and don't
cause illness. Pathogenic E. coli for example strains of E. coli 0157:H7 are pathogenic. They can
cause foodborne illnesses that cause symptoms like diarrhea
3. There are several foods and beverages listed in this lab that are created through the actions of
microorganisms. Name five foods and the specific microorganisms (with genus and species) that
are used to make each of them.
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Pre-Lab, Table 1: Microorganisms Used to Produce Food
Food Microorganism(s)
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6 Food Microbiology BIO250L F Lab 6 Food 4:09:33 6AM
Microbiology F Lab5:42:
6 Fo
BIO250L -
Lab 6 Food Microbiology BIO250L
Student Name:
Access Code (located on the lid of your lab kit):
Lab Report Format Expectations
Utilize college level grammar and professional formatting when completing this worksheet.
Submissions without proper formatting, all required photos or sufficient responses will be rejected.
Pre-lab Questions
1. In this lab, you will conduct two experiments that will demonstrate aspects of bacteria as they
pertain to food. What concepts are these two labs trying to convey to you as a microbiology
student? Why do you think they are important in the context of food production and food
safety?
Experiment 1 addresses issues on the persistence of bacteria in milk despite pasteurization.
Experiment 2 demonstrates the beneficial role bacteria have in the food production process by
showing how well-managed fermentation can result in the production of a popular and safe
food product like yogurt. In the context of food production and safety, experiment 1 emphasizes
the need to assess bacterial load in milk for quality control and prevention of spoilage.
Experiment 3 demonstrates the role of bacteria in fermentation which is crucial in producing
yogurt safely
2. Escherichia coli is one of the most common causes of foodborne illness, yet it is also a common
microorganism found within the human gut. Explain the difference between the types of E. coli.
There are various strains of Escherichia coli (E. coli) with some causing foodborne illnesses while
others are harmless. The two main types are non-pathogenic E. coli and Pathogenic E coli. Non-
pathogenic E coli. are normal habitants of the human gut, they play a role in digestion and don't
cause illness. Pathogenic E. coli for example strains of E. coli 0157:H7 are pathogenic. They can
cause foodborne illnesses that cause symptoms like diarrhea
3. There are several foods and beverages listed in this lab that are created through the actions of
microorganisms. Name five foods and the specific microorganisms (with genus and species) that
are used to make each of them.
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Pre-Lab, Table 1: Microorganisms Used to Produce Food
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