Data File 2023

School of Applied Science
Diploma in Food, Nutrition & Culinary Science
Major Project
DATA FILE
(AY2023/24)
Student Name: Choo Hong Rui Rayson 1703225A
Supervisor 1: Ms Wu Manchao
Project Title: Analysis of Hygiene and Sanitation in Temasek Polytechnic

Canteens
TIMESHEET
(Individual)
Week Hours / Day To Super
No. tal visor’s
Mon Tue Wed Thu Fri Sat Sun ho signat
ur ure
s
1 2 2
Meeting
w mr
Wong
2 2 2 2 2 2 2 proposal 2 proposal 14
Meeting proposal proposal proposal proposal
w ms
Wu
3 2 3 2 2 2 2 proposal 2 proposal 15
proposal Proposal proposal proposal proposal
consult
4 3 6 1 10
Proposal Prep Data file
intv
5 5 8 8 5 7 count 1 34
prep ITAS DESPA Count plate Data file
D plate and prep
6 3 5 8 4 weekly 7 27
Results prep Biz park report Plate
calc count
and
dilution
7 6 4 8 4 8 3 33
-3 plates prep Short Weekly Plate research
and prep circuit report count
and data
recordin
8 7 3 6 3 3 4 26
Intervie Research Plate Research Research Data File
w and count
dilution
9 4 4 3 2 5 18
Data Data file Data file report Research
File And And report
report
10 2 3 3 5 6 19
Report Report Report Report Report
11 3 3 3 4 4 2 19
Report Report Report Report Report Report
12 5 3 4 4 2 18
Report Presenta Data file Presenta Presentation
tion tion slides
slides slides
13 3 2 2 2 4 4 17
Presenta Presenta Presenta Presenta Presentatio Presentation
tion tion tion tion n script script
slides slides slides slides
14
15
16
Grand total: 252

Week 5
16 and 19 June
Materials prepared for 6 stalls:

● 30 tubes of saline/300 ml of saline
● 2250 ml of nutrient agar
● 30 tubes of peptone water/270 ml of peptone water
● 72 blue pipette tips
● 20 10cm x 10cm swabbing stencil/template
Measurements and specifications:

● 300ml of DI Water = 2.7g of NaCl
● 270ml of DI Water = 2.7g of Peptone Salt
● 2250ml of DI Water = 63g of Nutrient Agar Powder
Per stall, 4 tubes of saline and peptone water are needed. Each tube of saline is 10 ml and each
tube of peptone is 9ml. These are then plated into 24 agar plates, which is approximately 360ml
of nutrient agar. A total of 12 pipette tips are used for each stall.each stall uses 3 pieces of
10x10cm template and 1 piece of 10x5cm template.
According to the measurements above, the salines are prepared accordingly, by weighing the
amount of DI water needed into a jug, before adding the NaCL/Peptone salts into the jug using a
weighing pan. The solution is then mixed well, before using a pipette to dispense 9ml and 10ml
of Peptone water and NaCl saline respectively into screw cap tubes/bottles. Likewise, for the
nutrient agar, the DI water is measured into glass bottles, before the agar powder is weighed and
added into the bottle. Shake the bottle to ensure the powder is dissolved. Using filter paper, trace
out a 10x10cm square, before using a scissors to cut out the square. Repeat for the 10x5cm
stencil. Leave all the materials prepared in the autoclave at 121°C for 15 minutes, remove from
the autoclave once completed, and leave in the drying oven.
20 and 21 June
FLAVOURS (ITAS)
Western Italian Chicken Rice
Countertop (10x10cm) Countertop (10x10cm) Countertop (10x10cm)
Cutting Board (10x10cm) Cutting Board (10x10cm) Cutting Board (10x10cm)
Serving Plate (10x10cm) Serving Plate (10x10cm) Serving Plate (10x10cm)
Spatula (10x5cm) Knife (10x5cm) Knife (10x5cm)
DES PAD
Nasi Padang Western Japanese
Cutting Board (10x10cm) Cutting Board (10x10cm) Cutting Board (10x10cm)
Knife (10x5cm) Knife (10x5cm) Knife (10x5cm)
Materials for Surface Swab in Canteen:

● Storage box
● Ethanol squeeze bottle
● Gloves
● Saline tubes
● Sterile cotton swabs
● Sterile swabbing templates
● Bag for disposal
● Napkins
Upon arrival at the canteen stalls, put on sterile gloves and disinfect gloves with ethanol in case
of contamination. The 4 spots chosen for each stall are represented in the tables above. Upon
choosing the spots, take the sterile template out of the aluminum wrapping along with a saline
tube and a sterile cotton swab. Place the template on the chosen spot, uncap the saline tube, and
break open the sealed cotton swab. Dip the cotton swab into the saline solution before swabbing
the surface. The images shown below are examples of how the template is used in the
FLAVOURS chicken rice stall.
The swab should be firmly rubbed on the surface within the template. Swabbing must be in 3
directions, vertically, horizontally and diagonally as shown in the diagram below.
After swabbing, place the cotton swab into the saline tube and break off the top of the swab. Seal
the saline tube and label. Repeat everything for every spot till all stalls are done. 3 stalls were
swabbed on the 20th June and another 3 on the 21st. Head back to the lab to get ready for
plating.
Upon reaching the lab, start by working on the stall that we had swabbed first. In the case of
FLAVOURS, the western stall was first. The tubes for Italian and Chicken Rice are placed in the
fridge to slow down the growth of microbes in the saline.
Materials needed for lab testing and plating (for 1 stall):

● Swab samples in saline solution (4 tubes)
● Bunsen burner
● Ethanol
● Micropipette and 12 blue tips
● Peptone solution (4 tubes)
● 24 Petri dishes
● Nutrient agar
● Vortex Mixer
Firstly, wipe down the workbench with alcohol and let it dry. Set up a bunsen burner in the
perimeter of the work area. Starting with the swab samples, place the saline tube on the vortex
mixer at max speed for 10 seconds. Using a micropipette, dispense 1ml of the swab sample into
9ml of peptone water, creating a 10⁻² dilution. Repeat for the other 3 tubes. This leaves us with a
total of 8 samples. Next, using a micropipette, dispense 1ml of each sample into a petri dish. This
will be done thrice to ensure consistency in pipetting and aseptic skills. After dispensing all the
samples, we will be left with 24 petri dishes with 1ml of sample. Remove the nutrient agar from
the oven and bring it to the work station. Before pouring the agar into the petri dishes, flame the
mouth of the bottle to prevent contaminations. Pour 15ml of molten agar into the petri dishes,
and swirl it in circles to mix the sample and agar. Avoid swirling aggressively to prevent agar
from getting on the lid. After the agar has solidified, flip the petri dishes over, seal it in a bag and
store in the incubator for 48 hours. After completing the first stall, repeat all the steps with the
2nd and 3rd stall.
22 and 23 June
After incubating for 48 hours, the plates are ready to be taken out and counted. Hold the petri
dish up near a light source, and start by counting the colonies formed, demarcating with a
marker. The concentration of bacteria in the original culture can then be calculated based on the
assumption that each colony has been raised from one single bacterium (Brugger SD., 2012).
The images below are examples of how the colonies are counted.
Plates with too many or too few colonies are not suitable to count. Only dishes that contain 30 to
300 colonies are reliable. For plates that contain more than 300 colonies, they are labeled as
‘TNTC’, which stands for Too Numerous To Count. This is why a second dilution is necessary.
The images below are examples of plates labeled as TNTC.
After counting all the plates, calculate the Total Plate Count measured in CFU/cm2. The formula
for calculating CFU/cm2 is – (Number of colonies*dilution factor) / swab surface area.
FLAVOURS (ITAS):
Western
Swab No. of Colony Forming Unit (CFU/ml) Total Plate Count (CFU/cm2)
Surface
Swabbing Dilution Area
Spots Factor (cm2) 1 2 3 1 2 3 Average
10 100 112 129 121 11.2 12.9 12.1 12
Counter
Top 100 100 12 17 16 12 17 16 15
10 100 93 95 113 9.3 9.5 11.3 10
Cutting
Board 100 100 15 13 12 15 13 12 13
10 100 3 6 5 0.3 0.6 0.5 <1
Serving
Plate 100 100 0 2 0 0 2 0 <1
10 50 10 3 14 2 0.6 2.8 2
Spatula 100 50 0 2 1 0 4 2 2
Italian
Surface
10 100 23 17 20 2.3 1.7 2 2
Counter
Top 100 100 0 3 2 0 3 2 2
10 100 TNTC TNTC TNTC TNTC TNTC TNTC TNTC
Cutting
Board 100 100 166 134 138 166 134 138 146
10 100 1 1 1 0.1 0.1 0.1 <1
Serving
Plate 100 100 0 0 0 0 0 0 0
10 50 2 0 0 0.4 0 0 <1
Knife 100 50 0 0 0 0 0 0 0
Chicken Rice
Surface
10 100 3 6 1 0.3 0.6 0.1 <1
Counter
Top 100 100 0 0 0 0 0 0 0
Cutting
Board 100 100 171 183 177 171 183 177 177
10 100 0 1 0 0 0.1 0 <1
Serving
Plate 100 100 0 0 0 0 0 0 0
10 50 13 9 10 2.6 1.8 2 2
Knife 100 50 2 0 0 4 0 0 1
DES PAD:
Nasi Padang
Swabbing Dilution Surface
Spots Factor Area (cm2) 1 2 3 1 2 3 Average
10 100 3 2 4 0.3 0.2 0.4 <1
Counter
Top 100 100 0 0 0 0 0 0 0
Cutting
Board 100 100 189 179 218 189 179 218 195
10 100 0 0 0 0 0 0 0
Serving
Plate 100 100 0 0 0 0 0 0 0
10 50 52 64 53 10.4 12.8 10.6 11
Knife 100 50 6 5 2 12 10 4 9
Western
10 100 39 27 35 3.9 2.7 3.5 3
Counter
Top 100 100 4 1 3 4 1 3 3
10 100 10 2 3 1 0.2 0.3 <1
Cutting
Board* 100 100 1 0 0 1 0 0 <1
10 100 4 5 8 0.4 0.5 0.8 <1
Serving
Plate 100 100 1 0 2 1 0 2 1
Knife* 100 50 184 201 185 368 402 370 380
Japanese
Counter
Top 100 100 43 48 45 43 48 45 45
10 100 132 122 131 13.2 12.2 13.1 13
Cutting
Board* 100 100 8 7 8 8 7 8 8
10 100 0 0 0 0 0 0 0
Serving
Plate 100 100 0 0 0 0 0 0 0
10 50 1 0 2 0.2 0 0.4 <1
Knife 100 50 0 0 1 0 0 2 <1
Week 6
As per week 5, the same amount of materials are prepared to swab Biz park this week.
Biz Park
Salad Chicken Rice Ban Mian
Mixing Bowl (10x10cm) Cutting Board (10x10cm) Cutting Board (10x10cm)
Materials prepared:
● 30 tubes of saline/300 ml of saline
● 2250 ml of nutrient agar
● 30 tubes of peptone water/270 ml of peptone water
● 72 blue pipette tips
Materials for Surface Swab in Canteen:

● Storage box
● Ethanol squeeze bottle
● Gloves
● Saline tubes
● Sterile cotton swabs
● Sterile swabbing templates
● Bag for disposal
● Napkins
Likewise in the previous week, we start by putting on sterile gloves and wiping hands down with
ethanol. 4 spots are then chosen in each stall to swab, indicated in the table above. We start by
swabbing the salad stall. The salad stall uses big metal mixing bowls for their vegetables instead
of cutting boards so the mixing bowl was chosen to be swabbed instead. Instead of a big
knife/chopper, a thin paring knife is used in the salad stall. In order to cover a 10 x 5 cm surface,
the stencil is folded in half over the knife and swabbed.
The same swabbing method is used for all the stalls in Biz Park. After the salad stall, the Chicken
Rice stall was swabbed, and the Ban Mian stall was swabbed. One thing to take note is that a
wooden chopping board is used in the Biz Park Chicken Rice stall, as compared to the plastic
chopping board in the FLAVOURS Chicken Rice stall.
After acquiring all the samples needed from the canteen, the samples are then brought to the lab
to be diluted and plated. Thereafter, the petri dishes are left in an incubator for 48 hours.
BIZ PARK:
Salad
10 100 0 0 0 0 0 0 0
Counter
Top 100 100 0 0 0 0 0 0 0
10 100 70 73 65 7 7.3 6.5 7

Mixing
Bowl 100 100 5 3 3 5 3 3 4
10 100 6 6 11 0.6 0.6 1.1 <1

Serving
Plate 100 100 0 0 0 0 0 0 0
10 50 2 1 2 0.4 0.2 0.4 <1
Knife 100 50 0 0 0 0 0 0 0
Chicken Rice

Counter
Top 100 100 166 152 164 166 152 164 161

Cutting
Board 1000 100 209 234 221 2090 2340 2210 2213
10 100 15 11 20 1.5 1.1 2 2
Serving
Plate 100 100 1 0 0 1 0 0 <1
Knife 1000 50 121 104 102 2420 2080 2040 2180

Ban Mian
10 100 81 99 91 8.1 9.9 9.1 9

Counter
Top 100 100 5 2 5 5 2 5 4

Cutting
Board 1000 100 237 241 207 2370 2410 2070 2283
10 100 186 183 208 18.6 18.3 20.8 19

Serving
Plate 100 100 12 15 11 12 15 11 13
Knife 100 50 167 192 186 334 384 372 363

Chicken Rice Cutting Board -1 dilution(left) and -2 dilution(right)
Week 7
Short Circuit
Mala Western Indonesian
Mixing Bowl (10x10cm) Cutting Board (10x10cm) Cutting Board (10x10cm)
SHORT CIRCUIT:
Mala

Counter
Top 1000 100 14 16 11 140 160 110 137
Cutting
Board 1000 100 109 92 104 1090 920 1040 1017
10 100 0 0 0 0 0 0 0
Serving
Plate 100 100 0 0 0 0 0 0 0

Knife
100 50 291 TNTC 289 582 TNTC 578 580
Western

Counter
Top 100 100 146 141 151 146 141 151 146

Cutting
Board 100 100 79 89 73 79 89 73 80
10 100 1 0 1 0.1 0 0.1 <1

Serving
Plate 100 100 0 0 0 0 0 0 0
Knife 100 50 79 82 76 158 164 152 158
Indonesian
10 100 13 19 10 1.3 1.9 1 1

Counter
Top 100 100 1 0 0 1 0 0 <1

Cutting
Board 1000 100 69 84 62 690 840 620 717
10 100 1 3 0 0.1 0.3 0 <1

Serving
Plate 100 100 0 0 0 0 0 0 0
10 50 6 4 2 1.2 0.8 0.4 1
Knife 100 50 0 0 0 0 0 0 0
Week 8
Pathogens Potential Food/Carriers Detection
Escherichia coli - Raw milk, raw vegetables, MacConkey Agar and EMB
raw beef, raw chicken agar
- Fecal to oral transmission
Salmonella spp - Meats (cattle), milk, poultry, XLD agar

eggs, raw vegetables,
polluted water
Staphylococcus aureus - Poultry, meats, dairy BPA agar

products, salads, luncheon
meats, hams
- Contaminated foods from
infected food handlers
Bacillus cereus Starchy foods (fried rice, PEMBA agar or MYP agar
cooked potatoes), soup, meat
dishes
Yeast and Mold - All PDA agar
Escherichia coli
E. coli are motile facultative anaerobic Gram-negative rods. They are most commonly found in
raw milk, raw vegetables,raw beef and chicken. Most strains of E. coli are harmless and live in
the intestines of healthy humans and animals. However, the O157 strain produces shiga toxins
that can cause severe illness. However, E. coli is not heat resistant. Thus, the common cause of
food poisoning pertaining to E. coli is through contamination.
In order to detect E. coli, the MacConkey Agar is used. The media used to contain the samples
will be EC broth or Luria Bertani broth. For more detailed steps, refer to Total Coliform Count
below.
Salmonella spp
Salmonella is a facultative anaerobic Gram-negative bacteria. It is most found in raw meat,
undercooked poultry, eggs and raw milk. The bacteria are passed from feces of people or
animals to other people or animals. Contaminated foods are often animal in origin.
To detect salmonella in food samples, we take 25g of food sample and add it to 225g of peptone
water. Place it in the stomacher to homogenize the sample. For selective enrichment, take 1ml
of the sample and dispense it into a rich medium like RVS broth or MKTTn broth. Incubate at
37°C for 24 hours, before streaking it on XLD agar. After incubating for another 24 hours, black
colonies would have formed on the XLD plates if Salmonella is present.
Staphylococcus aureus
Staphylococcus aureus is an enterotoxin producing pathogen. It is a Gram-positive, facultative
anaerobic bacteria.Staph food poisoning is a gastrointestinal illness caused by eating foods
contaminated with toxins produced by the bacterium. S. aureus is commonly found in the
environment (soil, water and air) and is also found in the nose and on the skin of humans. It
usually gets on food through human contamination from food handlers.
BPA agar with Egg Yolk Tellurite Emulsion is used to detect staphylococci in food. After
autoclaving the agar, aseptically dispense Egg Yolk Tellurite into the agar before plating on the
petri dishes. For enrichment, Peptone water can be used. Dark gray to black, shiny,
medium-sized colonies, with clear halos surrounding colonies indicate the presence of S.
aureus. To detect S. aureus in food samples, we weigh 25g of food sample and add it to 225g of
buffered peptone water. After mixing in the stomacher, we make dilutions up to 1:1000.
Afterwards, plate the dilution onto BPA plates, before spreading.
Bacillus cereus
Bacillus cereus is a facultatively anaerobic, toxin-producing gram-positive bacterium found in
soil, vegetation, and food. The growth of B. cereus is the result of improper food handling,
storage, and cooling.
The initial step in identifying Bacillus cereus involves a presumptive test, which helps determine
the potential presence of this bacterium. Bacillus cereus is known to cause foodborne illnesses
in humans. The test utilizes a selective growth medium, like Mannitol Egg Yolk Polymyxin (MYP)
agar, to encourage B. cereus growth while inhibiting other bacteria.
Firstly, a sample suspected to contain B. cereus is streaked on the selective agar medium. The
inoculated plate is then incubated at a specific temperature (usually 35-37°C) for 24-48 hours.
After incubation, the colonies are inspected for characteristics of Bacillus cereus. These
colonies may appear as large, flat and irregularly shaped pink-purple colonies surrounded by a
halo zone of pink precipitation. If presumptive colonies with B. cereus characteristics are found,
further tests are necessary for definitive identification, including microscopy; observing the
bacterium's morphology, Catalase Test; generation of bubbles when hydrogen peroxide is
introduced, and Polymerase Chain Reaction.
Microbiological Standards
With reference to the Food Regulations by AVA regarding microbial standards for ready to eat
(RTE) foods, the limit for Escherichia coli count (cfu/g) should be <102. However, the limit for
E. coli o157:h7 should be undetectable in 25g. This standard also applies for Salmonella spp.
As for Staphylococcus aureus, the limit is<102 cfu/g. The limit for Bacillus cereus is <2x102 cfu/g.
Lastly, the legal limit for Yeast and Mold in RTE foods is <102 cfu/g.
Food Stall E. coli Salmonella S. aureus B. cereus Yeast and mold
Biz Park ✔ ✔ ✔ ✔ ✔
Chicken Rice
Biz Park ✔ ✔ ✔ ✔ ✔
Ban Mian
Short Circuit ✔ ✔ ✔ ✔ ✔
Mala
Short Circuit ✔ ✔ ✔ ✔ ✔
Western
Food stalls with exceptionally high microbial count and potential pathogen carriers
Presumptive Coliform Count

The Presumptive Coliform test is commonly used to determine the presence of coliform
bacteria in water samples. Coliform bacteria, which are typically found in the environment and in
animal intestines serve as indicators of contamination and potential health risks to humans.
The presumptive coliform test operates on the basis that coliform bacteria can ferment lactose,
a sugar in the testing medium and produce gas as a result. To conduct the test a water sample
is introduced into a growth medium known as presumptive coliform broth or lactose broth. This
nutrient rich medium contains indicators that aid in identifying the presence of coliform bacteria.
The step by step process, for carrying out the presumptive coliform test involves;
1. Collecting a container to gather a sample of the water that needs to be tested.
2. Inoculation: 1ml of the water sample is added to the lactose broth medium, along with a
Durham tube. The broth is then incubated at 35-37°C for a predetermined period (often 24-48
hours).
3. Observation: After the incubation period, the tubes are examined for the presence of gas
production in the Durham tube. The formation of gas, indicated by the presence of air bubbles,
suggests the presence of coliform bacteria in the sample.
4. Confirmatory tests: If gas is produced in the presumptive test, further confirmatory tests are
conducted to verify the presence of coliforms and to differentiate them from other bacteria.
These tests may include the use of selective agar plates, biochemical tests, or molecular
methods.
Upon obtaining a positive result from the initial test, a confirmation test is conducted. This step
entails transferring a sample from the initial test to a different growth medium that is more
specific for coliforms, for example, Escherichia coli. In this case, the agar used will be
MacConkey Agar. The sample is then incubated again to see if any E. coli colonies grow. If
growth of E. coli is observed, the confirmed test will be considered complete. E. coli presents a
distinct appearance on MacConkey Agar, a selective and differential medium used in
microbiology. Here are the features that aid in its identification:
1. E. coli colonies display shades ranging from pink to dark red due to lactose fermentation,
leading to a change in pH and the resulting color change.
2. Typically small, round, and smooth with entire edges.
3. E. coli has the ability to ferment lactose, causing a drop in pH. The presence of the pH
indicator neutral red turns the environment pink to red.
4. E. coli colonies may appear slightly translucent.
However, it is essential to consider potential variations in E. coli's appearance depending on

strain and incubation conditions. Additionally, MacConkey Agar may support the growth of other
lactose fermenters, warranting further biochemical tests for accurate identification and
differentiation.
This confirms the presence of coliform bacteria in the water sample and raises concerns about
potential fecal contamination.
Total Coliform Test

The total coliform count, similar to the presumptive coliform test, is a method used to analyze
the quality of water and determine the presence of coliform bacteria in a water sample. The
existence of coliform bacteria in water can suggest contamination and act as an indicator of the
microbial quality of the water.
The total coliform test involves the detection and enumeration of coliform bacteria in a water
sample using a specific growth medium. The procedure for conducting the test typically involves
the following steps:
1. Collection of water sample: A representative sample of the water to be tested is collected in
sterile containers.
2. Inoculation: A measured volume of the water sample is added to a sterile petri dish containing
a growth medium specific for coliform bacteria, such as the Violet Red Bile Lactose agar. The
sample is swirled to ensure uniform distribution.
3. Incubation: The inoculated agar is then incubated at 35-37°C for 24-48 hours. The selected
growth medium promotes the growth of coliform bacteria and suppresses the growth of other
bacteria.
4. Colony observation: After incubation, the plates are examined for the presence of
characteristic colonies. Coliform colonies typically appear as red, purple, or dark blue colonies
on the agar. The number of colonies is counted and recorded.
Presumptive S. aureus Count

The most common method of identifying S. aureus is through bacterial culture and follow up
confirmatory tests. Firstly, a sample is collected. This could be a food sample, blood sample or
swab sample. The collected sample is diluted if necessary, and streaked on a growth medium
specific to the Staphylococcus species, like the Mannitol Salt Agar or Baird Parker Agar. The
agar plates are then incubated at 35-37°C for 24-48 hours.
After incubation, the morphology of the colonies on the agar plates are examined. S. aureus
colonies usually appear as circular yellow colonies. However, just the appearance alone is not
reliable. Other tests are carried out for definitive identification of S. aureus.
Gram staining: As Staphylococcus aureus is a Gram-positive bacteria, a culture can be

inoculated from the agar plate and a gram staining is performed. The S aureus should retain the
crystal violet dye and appear purple under the microscope.
Coagulase test: This test is based on the ability of Staphylococcus aureus to produce the
enzyme coagulase, which clots plasma. The suspected S aureus is transferred onto a glass
slide using an inoculating loop. A drop of plasma is placed beside the culture on the glass slide.
With the inoculating loop, carefully mix the plasma and the culture, without creating air bubbles.
A specific timeframe is then given for the reaction to occur. If a visible clot forms, it indicates a
positive coagulase test, which suggests the presence of S. aureus.
Catalase test: Staphylococcus produces the enzyme catalase. By adding a drop of peroxide to a
colony, the production of bubbles indicates a positive reaction.
COST COMPARISON FOR AGARS AND REAGENTS USED
MYP agar
Supplier 1: Hardy Diagnostics
● Product: CRITERION™ MYP Agar Base, Dehydrated Culture Media, 2kg Bucket
● Custom and bulk products available - to your specifications
● Price: $517.61 for 2kg
● https://hardydiagnostics.com/c7402
Supplier 2: Neogen Corporation

● Product: Bacillus Cereus MYP Agar (NCM0062), Technical Specification Sheet
● Conforms to ISO and FDA/BAM formulation
● Price: $126.00 for 500g, $504.00 for 2kg
● https://www.neogen.com/globalassets/pim/assets/original/10006/ncm0062_ts_en-us.pdf
XLD agar
● Product: CRITERION™ XLD Agar, Dehydrated Culture Media, 500gm Wide-Mouth
Bottle
● Price: $157.83 for 500g, call for a price quote for large volume purchases
Supplier 2: bioWORLD
● Product: Xylose Lysine Deoxycholate (XLD) Agar
● Price: $304.04 for 500g
● https://www.bio-world.com/miscellaneous/xylose-lysine-deoxycholate-xld-agar-p-306299
19
BPA agar
Supplier 1: Sigma - Aldrich
● Product: Baird Parker Agar Base
● Price: $323.00 for 500g
● https://www.sigmaaldrich.com/SG/en/product/sial/79893
Supplier 2: HiMedia Laboratories, LLC
● Product: Baird Parker Agar Base (500G)
● Price: $229.30 for 500g
● https://www.himediastore.com/baird-parker-agar-base-7636
Egg Yolk Tellurite Emulsion

Supplier 1: Carl-Roth
● Product: Egg Yolk Tellurite Emulsion, 100 ml
● Price: $56.01 for 100mL
● https://www.carlroth.com/com/en/nutrient-media-additives/egg-yolk-tellurite-emulsion/p/0
339.1
Supplier 2: VWR
● Product: Egg Yolk Tellurite Emulsion
● Price: $16.80 for 50mL
● https://sg.vwr.com/store/product/4786888/egg-yolk-tellurite-emulsion
MacConkey agar
Supplier 1: RPI (RPICorp)
● Product: MacConkey Agar, 500 Grams
● Price: MacConkey Agar, 500 G - $133.75
● https://www.rpicorp.com/products/biochemicals/competent-bacteria/macconkey-agar-500
-g.html
● Product: CRITERION™ MacConkey Agar, Dehydrated Culture Media, 500gm
Wide-Mouth Bottle
● Price: $126.13 for 500g
Luria Bertani broth

Supplier 1: bioWORLD
● Product: Luria-Bertani (LB) Broth, Miller, 500 g
● Price: $112.30 for 500g
● https://www.bio-world.com/microbiological-media/luriabertani-lb-broth-miller-p-30620044
Supplier 2: Fischer Scientific
● Product: Quality Biological Inc LB Broth (Luria Bertani, Miller), CS 10 X 500 mL Price:
$283.29 for 10 x 500ml
● https://www.fishersci.com/shop/products/lb-broth-miller-500ml-10-cs/507517295
Rappaport-Vassiliadis Salmonella Enrichment Broth

Supplier 1: HiMedia Laboratories, LLC
● Product: Rappaport Vassiliadis Salmonella Enrichment Broth, 500 g
● Price: $183.40 for 500g
● https://www.himediastore.com/rappaport-vassiliadis-salmonella-enrichment-broth-500g

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School of Applied Science

Diploma in Food, Nutrition & Culinary Science

Student Name: Choo Hong Rui Rayson 1703225A

Project Title: Analysis of Hygiene and Sanitation in Temasek Polytechnic

Grand total: 252

Materials prepared for 6 stalls:

Measurements and specifications:

Western Italian Chicken Rice

Countertop (10x10cm) Countertop (10x10cm) Countertop (10x10cm)

Cutting Board (10x10cm) Cutting Board (10x10cm) Cutting Board (10x10cm)

Serving Plate (10x10cm) Serving Plate (10x10cm) Serving Plate (10x10cm)

Spatula (10x5cm) Knife (10x5cm) Knife (10x5cm)

Nasi Padang Western Japanese

Countertop (10x10cm) Countertop (10x10cm) Countertop (10x10cm)

Cutting Board (10x10cm) Cutting Board (10x10cm) Cutting Board (10x10cm)

Serving Plate (10x10cm) Serving Plate (10x10cm) Serving Plate (10x10cm)

Knife (10x5cm) Knife (10x5cm) Knife (10x5cm)

Materials for Surface Swab in Canteen:

Materials needed for lab testing and plating (for 1 stall):

Salad Chicken Rice Ban Mian

Countertop (10x10cm) Countertop (10x10cm) Countertop (10x10cm)

Mixing Bowl (10x10cm) Cutting Board (10x10cm) Cutting Board (10x10cm)

Serving Plate (10x10cm) Serving Plate (10x10cm) Serving Plate (10x10cm)

Knife (10x5cm) Knife (10x5cm) Knife (10x5cm)

Materials for Surface Swab in Canteen:

10 100 70 73 65 7 7.3 6.5 7

10 100 6 6 11 0.6 0.6 1.1 <1

10 50 2 1 2 0.4 0.2 0.4 <1

10 100 TNTC TNTC TNTC TNTC TNTC TNTC TNTC

100 100 TNTC TNTC TNTC TNTC TNTC TNTC TNTC

100 50 TNTC TNTC TNTC TNTC TNTC TNTC TNTC

Knife 1000 50 121 104 102 2420 2080 2040 2180

10 100 81 99 91 8.1 9.9 9.1 9

100 100 TNTC TNTC TNTC TNTC TNTC TNTC TNTC

10 100 186 183 208 18.6 18.3 20.8 19

10 50 TNTC TNTC TNTC TNTC TNTC TNTC TNTC

Knife 100 50 167 192 186 334 384 372 363

Mala Western Indonesian

Countertop (10x10cm) Countertop (10x10cm) Countertop (10x10cm)

Mixing Bowl (10x10cm) Cutting Board (10x10cm) Cutting Board (10x10cm)

Serving Plate (10x10cm) Serving Plate (10x10cm) Serving Plate (10x10cm)

Knife (10x5cm) Knife (10x5cm) Knife (10x5cm)

10 100 TNTC TNTC TNTC TNTC TNTC TNTC TNTC

10 50 TNTC TNTC TNTC TNTC TNTC TNTC TNTC

10 100 TNTC TNTC TNTC TNTC TNTC TNTC TNTC

10 100 TNTC TNTC TNTC TNTC TNTC TNTC TNTC

10 100 1 0 1 0.1 0 0.1 <1

10 50 TNTC TNTC TNTC TNTC TNTC TNTC TNTC

Knife 100 50 79 82 76 158 164 152 158

10 100 13 19 10 1.3 1.9 1 1

10 100 TNTC TNTC TNTC TNTC TNTC TNTC TNTC

10 100 1 3 0 0.1 0.3 0 <1

10 50 6 4 2 1.2 0.8 0.4 1

Pathogens Potential Food/Carriers Detection

Salmonella spp - Meats (cattle), milk, poultry, XLD agar

Staphylococcus aureus - Poultry, meats, dairy BPA agar

Yeast and Mold - All PDA agar

Food Stall E. coli Salmonella S. aureus B. cereus Yeast and mold

Presumptive Coliform Count

1. Collecting a container to gather a sample of the water that needs to be tested.

2. Typically small, round, and smooth with entire edges.

4. E. coli colonies may appear slightly translucent.

However, it is essential to consider potential variations in E. coli's appearance depending on

Total Coliform Test