SET UP FOR MEAT AND MILK ASSAY
©David B. Fankhauser, Ph.D.
Professor of Biology and Chemistry
University of Cincinnati Clermont College
Batavia OH 45103.
Preparing dilution blanks

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weighing out meat sample
,

Have the following stations set up to expedite the class testing of bacterial counts in meat and milk.
Each student should set up and labe the following dilution tubes and empty plates:

LABEL TUBES AND PLATES, MEASURE OUT DILUENT IN TUBES:

Label:   five 16 x 150 mm tubes in rack (see 'marking' column in table)
              five empty sterile plates (see last three columns in table)
 
specimen:
tube
 marking
diluent 
plate
aliquot 
dilution
Milk: 
1
milk 102
9.9 mL
1 milk 
0.1 mL
102
       
2 milk
1.0 mL
102
Meat:
2
meat Suspn
dry 
      
 
3
meat 101
9.0
3 meat
1.0 mL
101
 
4
meat 102
9.0
4 meat
1.0 mL
102
 
5
meat 103
9.0
5 meat
1.0 mL
103

STATIONS FOR MEAT AND MILK ASSAY

I.  One Dilution Blank station:

flame
Repipet with sterile dH2O, set on 9.0 mL
Repipet with sterile dH2O, set on 9.9 mL
II.  Two Meat Weighing Stations (in pairs, side by side): One for Beef, one for turkey:
two balances
two 16 x 150 mm test tube ½ full of 95% EtOH
two sets of four microspatulas
flame, shared
hot soapy water in nearest sink to wash off meat and fat from spatulas
III.  One Meat Suspension Station on bench opposite weighing stations
flame
Repipet with sterile dH2O, set on 3 mL
Repipet with sterile dH2O, set on 7 mL
vortex
IV.  Four Dilution Stations (in pairs, side by side):
flame
2 mL pipets
1 mL pipets
pipet bulbs
vortex
pipet recepticle
V.  Two Pouring Stations
flame
deep hot block, 45C, with melted Plate Count Agar
tub of warm water to receive emptied test tubes