Özkan, Seben (2014) INVESTIGATING THE CHANGE IN GRAM NEGATIVE AND POSITIVE BACTERIA NUMBER PRESENT ON TOP OF THE BEVERAGE CANS BEFORE AND AFTER CLEANING THE REGION AND COMPARING THE NUMBERS WITHIN THE CLEANING METHODS WHICH ARE CLEANING WITH TISSUE, WET WIPE, TAP WATER AND SOAPY WATER. Other thesis, TED ANKARA KOLEJİ.
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Abstract
Beverage cans encounter with external contacts which causes microorganisms including pathogenic bacteria dispersed. Found on top region of the cans, these bacteria increase the contamination risk of diseases to human beings. The purpose of this study is to compare the bacteria amount (CFU/ml) on top region of the beverage cans before and after cleaning the area with four methods (cleaning with tissue, wet wipe, tap water and soapy water). Additional aim is to investigate which cleaning method is most effective in reducing the bacteria amount (CFU/ml). The research question of this study is: ‘‘Is there a significant difference on the amount of bacterial colonies of gram negative and positive bacteria found at the surface of the steel beverage cans before and after cleaning the top surface region with different methods as cleaning with tissue, wet wipes, distilled water and water with soap?’ Bacteria count from the samples is done by taking cultures from the surface, diluting and leading them to stay 24 hours at 37°C in petri dishes containing sheep blood agar in incubation. Then colony number count is done for five groups and used in data analysis. Mean values are 280, 29, 8.8, 21.2 and 3.2 CFU/ml for the controlled and the cleaned groups (with tissue, wet wipe, tap and soapy water) respectively. ANOVA test supports the hypothesis that there is difference between the bacteria amount before and after cleaning the top region of the cans (P=5.3825x10‐6). The second ANOVA test is done to see the difference between the cleaning methods. It shows the most effective method is cleaning with soapy water (P=1.36x10‐4). The conclusion is that after cleaning the top region of the can there is a decrease in bacteria number and the most decrease is seen when it is cleaned with soapy water.
| Item Type: | Thesis (Other) |
|---|---|
| Additional Information: | Supervisor Name: Hasan Altınışık, IB Notu: B |
| Uncontrolled Keywords: | pathogenic bacteria, beverage, cleaning methods |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Depositing User: | Kamil Çömlekçi |
| Date Deposited: | 12 Sep 2014 10:37 |
| Last Modified: | 12 Sep 2014 10:37 |
| URI: | http://tedprints.tedankara.k12.tr/id/eprint/545 |
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