Posted: November 12th, 2022

Total Aerobic Counts and Bacillus Cereus Bacteria

REPORT WRITING
ENGL250 (SEC – 103)

PART – A – FORMAL REPORT PROPOSAL
Total Aerobic Counts and Bacillus Cereus Bacteria in Microbiology
Microbiology Bacillus Cereus Bacteria
• Summary
The goal of this memo is to develop a proposal to introduce the topic of my ENGL 250 formal report. My chosen topic is total aerobic counts and Bacillus Cereus. The report contains information about Bacillus Cereus and the methodology used to reduce food contamination and infections caused by the bacteria. Furthermore, the memo requests that my instructor approve my proposed topic.
• Introduction/background
Food microbiology is the study of microorganisms that cause food contamination. Food contamination can result in disease, especially if the food is not properly cooked or stored. As a result, the proposed topic involving the total aerobic count, particularly the Bacillus Cereus, aims to explain how food contamination can be reduced. The total aerobic count is an estimate of the bacteria population in food samples. The population of bacteria determines whether or not food is safe to consume (Cheah, Tan, & Shi, 2021). Bacteria are mostly dormant, but when given the right conditions, they multiply and cause food spoilage.
As a result, the Bacillus is a microbe found in a variety of foods that can reduce themselves into endospores that remain dormant for long periods of time. Among the Bacillus species that are pathogenic to humans, Bacillus Cereus is a foodborne pathogen. Bacillus Cereus contaminates food by producing two types of toxins: emetic and diarrheal. When inactive bacteria are exposed to favorable conditions, they multiply and cause food contamination.

• Problem formulation
The main issue at hand is food contamination caused by the Bacillus Cereus bacteria. When foods containing the Bacillus Cereus bacteria are consumed, the emetic and diarrheal toxins cause infections in the human intestines. The purpose of this report is to reduce human infections caused by the Bacillus Cereus bacteria.
• Methodology
The proposed method for reducing Bacillus Cereus food contamination is an examination of the causes and consequences of the Bacillus Cereus bacteria’s diseases. The presence of more than 100 000 Bacillus Cereus cells in a gram of food is the primary cause of food contamination (Savini, 2016). Bacillus Cereus bacteria multiply at low temperatures ranging from 10 to 500 degrees Celsius, with 30 to 400 degrees Celsius being ideal. When kept in low temperatures for an extended period of time, the bacteria can multiply.
As a result, time and temperature control are the primary solutions to Bacillus Cereus bacteria contamination of food. Controlling storage time and temperature prevents Bacillus Cereus from growing and producing emetic and diarrheal toxins. Furthermore, the food should be stored at the proper temperatures and for an extended period of time. Furthermore, cooking foods at high temperatures can kill the Bacillus Cereus bacteria.
• Hypothesis
According to the evidence presented, Bacillus Cereus bacteria multiply in favorable conditions, causing food contamination. Bacterial growth can thus be inhibited through time and temperature control, ensuring that food is safe for human consumption.
• Conclusion
Finally, because the Bacillus Cereus bacteria multiply and cause food contamination, their eradication is critical. As a result, I request that my instructor approve my proposed topic on total aerobic counts, particularly the Bacillus Cereus bacteria.
• Citations Cheah, F., Tan, G. C., and Shi, Y. (2021). undefined. Frontiers Media SA
V. Savini (2016). undefined. Academic Publishers.

Bacillus Cereus Bacteria in Microbiology Manual of Microbiology

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