Establish microbial contamination levels on surfaces at GMTS dinning hall.

Compile a
detailed report to that effect. [20]
Due date 26/07/22
Joshua Muqabuko Nkomo Polytechnic
Pivate Bag 5832
Gwanda

05 July 2022

Attention: Subject lecturer

Dear Madam

REF: REPORT ON MICROBIAL CONTAMINATION LEVELS ON SURFACES AT GMTS

DINNING HALL.

Yours faithfully

Chido Nyaguse

ENVIRONMENTAL HEALTH TECHNICIAN

Introduction
The microbiological testing of surfaces and utensils is a useful tool for food safety
professionals. The two main uses are in the investigation of foodborne illness
outbreaks and the verification of cleaning and sanitation. Some of the methods
used for environmental swabbing also make good visual aids for training food
handlers.
The isolation of a pathogen that is identical to the type that caused an outbreak of
foodborne illness from an implicated food premises is a significant strand of
evidence. In this situation the investigator wants to find the pathogen if it is
present. The count of organisms is not relevant. Using a large cloth or sponge to
sample an extensive area is most likely to be successful.
For cleaning verification, a quantitative method is needed. Even though the
results of swab tests are only semi-quantitative, an estimate of the bacterial
count per 100cm2 can be used as an indication of cleanliness, to gauge
improvement by comparing bacterial levels over time, or to compare standards in
similar businesses. Swab sticks or sponges, often supplied as a proprietary kit,
could be used.

Objectives
i) To establish microbial contamination levels on the GMTS dining hall.

Methods Used
The Swabbing Method.

Materials Used
Absorbent cotton
Test tube
Distilled water
Nutrient agar 5,75g
➢ Spatula
➢ 25ml tape water
➢ Swabbing kit
➢ Methylated Spirit
➢ Gas Burner
➢ Glass Stirring Rod
➢ Tripod Stand
➢ Cotton Wool
➢ C Flask
➢ 2 Petri Dishes (1 for the experiment and the other one for the control)
➢ Incubator
➢ Analytical Balance
➢ Matches
➢ Cello tape

Procedure
1. Take about 2 gms of absorbent cotton and wrap it around one edge of a glass
rod.
2. Transfer this swab into a graduated, stoppered test tube, containing 5 ml of
distilled water.
3. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.
4. Take the sterilized swab to the sampling area.
5. Take out the swab from the test tube and swab the surface of the
equipment/floor, covering an area of 10 x 10 sq. cms, in unidirectional
movements and not to and from movements.
6. After swabbing, place the swab in another sterile test tube containing 10 ml of
sterile buffered peptone water.
7. Shake the tube gently and let it stand for 15 minutes.
8. Remove the swab from the test tube and analyze the peptone water as per the
specifications

Definition of terms
Microbial
It is relating to or characteristic of a microorganism, especially a bacterium
causing disease or fermentation.An organism that can be seen only through a
microscope. Microorganisms include bacteria, protozoa, algae, and fungi.
Although viruses are not considered living organisms, they are sometimes
classified as microorganisms.
Contamination level
Contamination is the action or state of making or being made impure by polluting
or poisoning. the act of contaminating, or of making something impure or
unsuitable by contact with something unclean, bad. The maximum contaminant
level is the highest level of a contaminant that is allowed in drinking water based
on cost benefit analysis and is enforceable.

Procedure For Swabbing of Food Handlers' Hands

(i) Loosen the screw caps on the sample bottles a little.

(ii).Light the gas burner.

(iii) Select the Food Handlers to be swabbed.

(iv) Ask them to wash their hands in the same manner as they do under normal
circumstances.

(v)Carefully remove previously loosened screw caps from sample bottle 1, hold
the screw cap in one hand and dip a sterile swab in the peptone broth with the
same hand the moisten the swab, be careful not to touch the mouth the sample
bottle or the entire interior of the cap with hands

(vi) Moisten swabs in the growth media before rubbing onto palms, fingers and
nails.

(vii) Place the swab in the media bottle and label the bottle for identification.

(viii) Fill in the necessary forms and place the sample in a cool box.

Procedure For Swabbing From Working Surfaces and Utensils

(i) Flame the template until it is unbearable hot.

(ii) Allow the template to cool.

(iii) Place the template on the chosen working surface.

(iv) Rub a wet swab onto the portion of the surface marked by the template and
place the swab in the media bottle and label this.

-Repeat these same procedures but this time with a dry swab.

Basically 2 swabs need to be taken, a wet swab and a dry swab for every surface
swabbed.

(v) Fill in the necessary forms and place the sample in a cool box.

FOOD SWABBING

Clearly number your sterile sample containers Always fill the forms in duplicate
and retain the other copy for reference.

I. Loosen the screw caps on the sample bottles a little.

II. Light the gas burner.
III. Carefully remove previously loosened screw caps from sample bottle 1, hold
the screw cap in one hand and dip a sterile swab in the peptone broth with the
same hand the moisten the swab, be careful not to touch the mouth the sample
bottle or the entire interior of the cap with hands.
IV. Swab the selected food items
V. Bub the same swab onto the surface of the sterile blood serum alga plate.
VI. Deep the used swab into the sample bottle and the orange stick so that it will
not to interfere with the screw cap when you replace it.
VII. Using a fresh sterile swab for each food item repeat the techniques described
in steps 5 & 8 above to swab the surface of the previously selected utensils.
Swabbing should be restricted to the selected food stuffs.
VIII. Flame the template place it on the chosen working surface use the sample
bottle number 8 rub another swab previously moistened in the same bottle on
the same bottle on the surface outlined by the slides of the template. Place the
used swab into the sample bottle and follow the procedure described in step
number 8 above.
IX. Fill in the necessary forms and send the samples to the lab .

Analysis of Lab results

Swab analysis is of paramount importance especially in the detection of
microorganism taken from surfaces as well as identification, counting and
description of these microorganisms and hygiene monitoring. As soon as the lab
receives your results they will culture them. Culturing will establish the presents/
absence of pathogen (bacteria). The standard lab analysis detects coliforms,
faecal streptococci and pathogens. The lab also tests for coliform organism and
faecal organisms whose presence indicates poor personal hygiene. Coliform also
comes from the soil and also therefore contamination by unwashed vegetables
and other food stuffs. After the lab has analysed the samples it will sent you the
results on the form which you submitted with the sample being numbered from
1-4 according to its quality. An average grade will also be determined.

After the analysis of results they have to be communicated to the food premise
and report writing to relevant stakeholders. Correction and critical points to be
corrected as per recommendation of the health practitioner.
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