Date of Publication

3-2026

Document Type

Bachelor's Thesis

Degree Name

Bachelor of Science in Biology

Subject Categories

Biology

College

College of Science

Department/Unit

Biology

Thesis Advisor

Jane Abigail M. Santiago

Defense Panel Chair

Patricio Elvin L. Cantiller

Defense Panel Member

Mariquit M. De Los Reyes
Ma. Carmen A. Lagman

Abstract (English)

Ice is utilized in restaurants for preservation and consumption. As such, it is essential that ice from restaurants uphold the same quality standards as drinking water. Studies have shown that the freezing process alone does not eliminate the presence of bacteria in ice. As a result, various types of bacteria such as coliforms, E. coli, and psychrophilic bacteria may persist under cold conditions. Ice samples from three different fast food restaurants were subjected to multiple-tube fermentation and heterotrophic plate count to determine the presence and amount of bacteria and coliforms in the ice samples. Additionally, Sanger Sequencing and BLAST were utilized to identify the bacteria present in the ice samples. The study found the presence of coliform bacteria in all ice samples, with the absence of fecal coliforms. The study also found that the number of colony-forming units per millimeter for all ice samples exceeded the standard amount of < 500 CFU/mL, with 5.2 x 103, 9.3 x 103, and 1.5 x 104 CFU/mL in restaurants A, B, and C, respectively. Furthermore, the detection of opportunistic pathogens such as B. cereus and A. baumannii highlights potential public health risks associated with contaminated ice, while the detection of P. aryabhattai emphasizes the possible contamination of ice from various sources. This study emphasizes the importance of preventing contamination of consumable ice in restaurants to comply with the standard for quality control of drinking water.

Abstract Format

html

Abstract (Filipino)

Madalas na ginagamit ang yelo sa iba’t-ibang industriya lalo na sa mga kainan upang maihain ang mga inumin o ibang pagkain. Dahil dito, mahalaga na mapanatili ang magandang kalidad ng mga inuming ginagamit sa mga kainan. Sinasabi ng nakaraang pag-aaral na hindi lahat ng bakterya ay natatanggal sa proseso ng pagyeyelo. Kung gayon, iba’t-ibang klase ng bakterya kagaya na lang ng coliforms,  E. coli, at mga psychrophilic bacteria ang maaaring mabuhay yelo. Sa pag-aaral na ito, ang mga yelo sa tatlong magkakaibang fast food restaurants ang ginamit upang makita ang presensya ng bacteria sa pamamagitan ng mga teknik sa microbiology kagaya ng multiple-tube fermentation at heterotrophic plate count. Bukod pa rito, nagsagawa rin ng Sanger Sequencing upang matiyak kung ano ang mga partikular na bakterya ang nakita sa mga nasabing yelo. Nakita sa mga resulta na lahat ng yelo ay walang fecal coliform ngunit mayroong coliform bacteria. Bukod pa rito, lahat ng yelong pinagaralan ay sumobra sa pamantayan na bilang ng colony-forming units sa bawat millimeter, na may 5.2 x 103, 9.3 x 103, at 1.5 x 104 CFU/mL sa restawran A, B, at C, ayon sa pagkakasunod-sunod. Nakita ang B. cereus, A. baumannii, at P. aryabhattai sa mga yelo. Ang B. cereus at A. baumannii ay pathogen ng tao, at ang P. aryabhattai ay isang environmental bacterium. Ipinapakita ng pananaliksik na mahalaga ang pagsunod sa mga patakaran na ipinatupad para sa kalidad ng yelo sa iba’t-ibang mga establisyemento sa industriya ng pagkain. 

Abstract Format

html

Language

English

Format

Electronic

Keywords

Ice—Microbiology; Fast food restaurants--Philippines--Manila

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Embargo Period

4-9-2027

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Available for download on Friday, April 09, 2027

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