ACKNOWLEDGEMENT

The proponents would like to express their heartfelt gratitude and appreciation for the
following persons who helped in the development and fulfillment of this project:

To Ms. Joan Christella Algallar, for being the best research adviser they ever had for the
endearing words of motivation, for sharing her expertise in this field from the documentation and
even to the tiniest details of the project, and for the trust that she has given to them.

To Mrs. Bernadette J. Nanual, for being the best consultant, for the valuable responses
which played a major role in the development of this project, for her ample generosity and for
giving her time and effort in entertaining queries.

To Marie Rose Campos, for sharing her ideas about the results.
To their beloved parents, for their unconditional love, support and being an inspiration
whom the proponents dedicate their fruits of hard work; for the undying support and
encouragement that they have given.

To their fellow Regcian students, for their never-ending support and encouragement, for
believing and for the strong friendship that has been founded, to their friends, for lending their
helping hands in their own little ways, and lastly to The Big Guy Above, who gives
enlightenment, hope and strength which helped the proponents on their way to the success of this
project.

The proponents are very much grateful for all the things that were imparted to them
without it, this project would not be successfully accomplished.

Ace , Trish and Chin <3

ABSTRACT
The researchers were able to help the communitys environment indicate whether it is
polluted or safe.
People in Magapo used fishing as their daily living. They commonly sold squids. The
study was conducted to determine whether the squid in Magapo, Brgy.Central, Mati City is not
safe to eat. Magapo is the main place where the stockholder of Mati City imports the squid. We
must secure the safeties of the people.
Squids contribute much as our source of food and are commonly sold in the market.
People who loves eating it or who buys squids for their viands would be beneficiary of this study.
So that they know that it is safe to eat, most of all, no worries in eating it.
Squids are very sensitive to any changes in water and will swim to cleaner areas. It
indicates that an area which is largely populated by squid should indicate clean waters. Its
abundance is also an importance of this organism to the ecosystem: a lot of predators like sea
birds and seals depend on squid for food.
Escherichia coli (E. coli) are responsible for the majority of human illness attributed to E.
coli. E. coli has several characteristics that make them so dangerous. Patient may experience
symptoms within three to four days after being exposed to bacteria. However, in some cases,
they may appear in a day or week later. A risk factor is something which raises the chance of
developing a condition or disease. For example, obesity significantly raises the risk of
developing type two diabetes. Therefore, obesity is a risk factor for type two diabetes.

CHAPTER I
INTRODUCTION
The pathogenicity of E. coli: statistics on human health cases caused by E. coli;
water-borne and food-borne. E. coli - you hear about it in the news, usually in stories involving
contamination of some type. Its bad news and makes people sick.
E. coli is a bacterium that lives in the intestines of humans and some other animals. The
full name of the bacterium is Escherichia coli, and the average amount you excrete with feces
every day averages between 100 billion and 10 trillion. In the sewage treatment industry, the
amount of E. coli in water serves as an indicator for how polluted the water isit indicates how
much human feces is in the water.
However, these bacteria are found only in areas of the body that come into direct contact
with the outside world: the mouth, the intestinal tract, etc. If E. coli gets into the wrong areas of
the human body, it can cause infections including urinary tract infections, pneumonia, peritonitis,
and septicemia. These diseases can be treated using antibiotics.
As you make your way through the world, you are in constant danger of ingesting E. coli
from the guts of other animals. They are found anywhere animals are found, so anytime you eat,
drink, or touch something that has been near animals, you take the chance of picking up E. coli.
Luckily, the usual strain of E. coli found in your gut is not dangerous when ingested; your
stomach acids can kill it before it does any harm.

You may have also heard of E. coli when news of an outbreak in spinach crops came in
October of 2006. This strain was more virulent than others, and it caused bloody stool, severe
vomiting, and other unpleasant reactions. The outbreak was traced to pre-washed spinach served
at the Sequoias Portola Valley retirement home in California.
It spread to 22 other states and sickened 146 people, one of which died and 76 of which
were hospitalized, many with kidney failure. It is estimated that E. coli infectious account for
over 2,000 hospitalizations in the United States each year, according to a 2011 CDC report.
Squids contribute much as our source of food and are commonly sold in the market. It is
a popular food resource. We sometimes cook it in a different ways. Such as kinilaw and adobo.
People loves eating it or who buys squids for their viands would be beneficiary of this study. So
that they know that it is safe to eat, most of all, no worries in eating it. Squids eat human feces
and their guts probably contain an E. coli.
It is detritivore where they can go near the coast. Where there are many houses and foods.
Those houses along the coastline dont have toilets they just made the sea as their toilets
Hence, the tendency that squid can eat the human feces. If so, there is also the probability that E.
coli gets into the squid which in turn are eaten by humans.
With the necessity of the gut content analysis of the squid, the researcher is prompted to
conduct this study.

Background of the Study

Upon seeing Magapo, it is observed that the environment is polluted. The wastes of the
public market are directly put in the sea. Most of the residents living in Magapo dont have toilet
bowl. Thats why human wastes are floating everywhere. Its sanitation increases in 40%.
A human waste serves as food to the squid. Human wastes may contain E.coli. The gut of
the squid may probably contain an E. coli. E. coli O157:H7 is one of hundreds of strains of the
bacterium E. coli. Although most strains are harmless and live in the intestines of healthy
humans and animals, this strain produces a powerful toxin and can cause severe illness.
Due to this, the researchers were prompted to conduct this study to be able to help the
residents and the consumers whether the squid contains E.coli or not.

Statement of the Problem

This study is conducted to examine the presence of E. coli in the gut content of squid
in Magapo. In this study, the proponents seek to answer the following questions:

Is there an E. coli present?

Is the concentration of the squid alarming or within safe limits for human

consumption?
Is it harmful for the consumer to eat squid contaminated with E. coli?

Statement of Hypothesis

Alternative hypothesis
H0: The squid in Magapo, Barangay Central contains E. coli.
Null hypothesis
H1: The squid in Magapo, Barangay Central does not contain E. coli.

Objectives

To determine if there is an E. coli present in the samples.

To inform the people about the result of this study.
To know if the squid contaminated with E. coli is harmful or safe to eat.

Significance of the Study

The researchers help the communitys environment indicate whether it is polluted or
safe.There is an E. coli present in squids it means that there habitat is polluted and this
information is an important input it can advise personnel of health institutions and local
officials in planning and implementing appropriate measure to ensure human safety in eating
squids in the area.

The result of this study hopes to give accommodation and helpful insight about the gut
content of Squid. will be of help to other researchers who would like to venture into studies of
similar nature

Scope and Limitation

This study focused only on the examination of the presence of E. coli in the gut content
of squids taken at Magapo, Mati city. Types of E.coli and other, areas are excluded. The collected
squid samples on the specific area were analyzed by DOST REGION to see if there is an E.coli
present.
Definition of Terms
Venture

a risky or daring undertaking has no guarantee of success.

Shrivel

to become shrunken or wrinkled, or cause somebody or shrunken or wrinkled

especially for drying out of aging.

Siphom

to transfer liquid from one container to another container to a tube using

atmospheric pressure to make it flow.

Bacteriostalic -

a substance that restricts the growth and activity of bacteria without killing

them.

Chapter II
Review of Related Literature

Squids are soft-bodied and generally have 2 muscular tentacles and have 8 powerful
arms. Those of the giant squids reach a length of 10 meters for the tentacles w/c are used to catch
prey and 3 meters for the arms. Their mouth is hidden in the arms. It has a rough tongue called a
radula, which has teeth on the sides.
Squids are also known for their ability to change colors, either to protect themselves by
blending into the environment, or to attract mates during courtship. It has translucent skin and its
colors come from chromztophores which are pigment cells on the outer layer of the skin. These
pigment dots expand and contract to show or hide certain color like red, yellow, black, green,
blue, etc.
All kinds of squids are free to swim around in the sea at different depths Giant squids
lurk in depths of 600 to 2300 feet under the sea. The squid change in color to blend with their
surrounding in order to survive and protect themselves. The pattern in which squid moves,
pumping water through the mantle, is also how squid breathe when fresh water is pumped in, the
squids gills are also refilled with oxygen.

Squids have complex digestive systems. The muscular stomach is found roughly in the
midpoint of the visceral mass. From these, the bows move into the caecum for digestion. The
caecum, a long, white organ. Is found next to the ovary or testis. In mature squid, more priority is
given to reproduction such that the stomach and caecum often shrivel up during the last life
stages.
Finally, the food goes to the liver (or digestive gland) found at the siphon end for
absorption. Solid waste is passed out of the rectum. The ink sac is beside the rectum which

allows squid to rapidly discharge black ink into the mantle cavity. In Magapo, it was observed
that people do not observed proper sanitation.
The squids large eyes help it to detect even the smallest amounts of light deep under the
sea where it usually dwells. Its diet is composed mainly of fish and crustaceans.
The suckers on the squids arm are used to capture and grasp on to prey, it is also known
as mandible. Once the food is passed to the mandible by the arms, it undergoes intensive
chewing before going into the esophagus. Radula has how of fine teeth that covers a tongue like
muscle in the squids mouth. It is specially crustaceans or other mollusks with shells. The food
needs to be finely ground since the squid has a one-tract digestive system which passes through
the squids brain.
Squids are very sensitive to any changes in water and will swim to cleaner areas. It
indicates that an area which is largely populated by squid should indicate clean waters. Its
abundance is also an importance of this organism to the ecosystem: a lot of predators like sea
birds and seals depend on squid for food.
Squids are generally common around the globe, with the exceptions of the Giant squids.
For the common species, their numbers are so vast that humans regularly fish for squid. Total
body mass of squid far exceeded the mass of humans. It is even predicted that rise of global
temperature will speed up metabolism and growth in cephalopods resulting in a squid bloom.
In locality, squids are common in Magapo. It contributes much as our source of food and
are commonly sold in the market. (en.wikipedia.org/wiki/squid)

E. coli bacteria: what are they, where did they come from, and why are some so dangerous?
In 1946, Joshua Lederberg and Edward Tatum first described the phenomenon known as
bacterial conjugation using E.coli as model bacterium. Escherichia (E.coli) are members of a
large group of bacterial germs that inhabit the intestinal tract of human and other warm-blooded
animals (mammals, birds). Newborns have a sterile alimentary tract, which within two days
becomes colonized with E.coli.
More than 700 serotypes of E.coli have been identified. The O and H antigens on
their bodies and flagella distinguish the different E.coli serotypes, respectively. The E.coli
serotypes that are responsible for the numerous reports of outbreaks traced to the consumption of
contaminated foods and beverages are those that produce Shiga toxin (Stx), so called because the
toxin is virtually identical to that produced by another bacteria known as Shigella dysenteria type
1 (that also causes bloody diarrhea and hemolytic uremic syndrome (HUS) in emerging countries
like Bangladesh) (Griffin & Tause, 1991, p 60,73).
The best-known and most notorious Stx-producing E. coli is E. coli O157:H7. It is
important to remember that most kinds of E. coli bacteria do not cause disease in humans,
indeed, some are beneficial, and some cause infections other than gastrointestinal infections,
such urinary tract infections.

This section deals specifically with Stx-producing E. coli,

including specifically E. coli O157:H7.

Shiga toxin is one of the most potent toxins known to man, so much so that the Centers for
Disease Control and Prevention (CDC) lists it as a potential bioterrorist agent (CDC, n.d.).

It seems likely that DNA from Shiga toxin-producing Shigella bacteria was transferred by
a bacteriophage (a virus that infects bacteria) to otherwise harmless E. coli bacteria, thereby
providing them with the genetic material to produce Shiga toxin.
Although E. coli O157:H7 is responsible for the majority of human illnesses attributed to
E. coli, there are additional Stx-producing E. coli (e.g., E. coli O121:H19) that can also cause
hemorrhagic colitis and post-diarrheal hemolytic uremic syndrome (D+HUS).

HUS is a

syndrome that is defined by the trilogy of hemolytic anemia (destruction of red blood cells),
thrombocytopenia (low platelet count), and acute kidney failure. Stx-producing E. coli organisms
have several characteristics that make them so dangerous.
They are hardy organisms that can survive several weeks on surfaces such as counter
tops, and up to a year in some materials like compost. They have a very low infectious dose
meaning that only a relatively small number of bacteria (fewer than 50) are needed to set-up
housekeeping in a victims intestinal tract and cause infection.
The Centers for Disease Control and Prevention (CDC) estimates that every year at least
2000 Americans are hospitalized, and about 60 die as a direct result of E. coli infection and its
complications. A recent study estimated the annual cost of E. coliO157:H7 illnesses to be $405
million (in 2003 dollars), which included $370 million for premature deaths, $30 million for
medical care, and $5 million for lost productivity (Frenzen, Drake, and Angulo, 2005).

E. coli a foodborne pathogen

E. coli was first recognized as a foodborne pathogen in 1982 during an investigation into
an outbreak of hemorrhagic colitis (bloody diarrhea) associated with the consumption of
contaminated hamburgers (Riley, et al., 1983). The following year, Shiga toxin (Stx), produced
by the then little-known E. coli , was identified as the real culprit.
In the ten years following the 1982 outbreak, approximately thirty E. coli were recorded in
the United States (Griffin &Tauxe, 1991). The actual number that occurred is probably much
higher because E. coli O157:H7 infections did not become a reportable disease (required to be
reported to public health authorities) until 1987 (Keene et al., 1991 p. 60, 73).
As a result, only the most geographically concentrated outbreaks would have garnered
enough attention to prompt further investigation (Keene et al., 1991 p. 583). It is important to
note that only about 10 percent of infections occur in outbreaks, the rest are sporadic.
The CDC has estimated that 85 percent of E. coli O157:H7 infections are foodborne in
origin (Mead, et al., 1999).

In fact, consumption of any food or beverage that becomes

contaminated by animal (especially cattle) manure can result in contracting the disease.
Foods that have been identified as sources of contamination include ground beef, venison,
sausages, dried (non-cooked) salami, unpasteurized milk and cheese, unpasteurized apple juice
and cider (Cody, et al., 1999), orange juice, alfalfa and radish sprouts (Breuer, et al., 2001),
lettuce, spinach, and water (Friedman, et al., 1999). Pizza and cookie dough have also been
identified as sources of E. coli outbreaks.

During E. coli outbreaks, such as the ones in Europe in 2011, WHO has responded
bySupporting the coordination of information sharing and collaboration through International

Health Regulations and the International Food Safety Authorities Network (INFOSAN)
worldwide.

Working closely with national health authorities and international partners, providing
technical assistance and the latest information on the outbreak. In terms of prevention, WHO has
responded with a global strategy to decrease the burden of foodborne diseases. WHO developed
the five keys to safer food message. The Five keys and associated training materials provide
countries with materials that are easy to use, reproduce and adapt to different target audiences.
(http://www.who.int/mediacentre/factsheets/fs125/en/)

In 2006, consumers in the United States experienced a major health scare when bags of
raw spinach leaves processed in California were found to contain dangerous levels of a bacteria
called Escherichia coli, often abbreviated as E. coli. Hundreds of people were sickened, and
several deaths were reported.

The source of the E. coli contamination was eventually traced to specific

produce farms located in one county in California. While sales of bagged spinach eventually
resumed, the public also became aware of some of the dangers of E. coli contamination and
exposure.

It is important to realize that not all E. coli bacteria are harmful to humans. The term E.
coli applies to a number of bacteria strains present in animal and human digestive systems.
Most E. coli bacteria serve a purpose as digestive aids; they are part of the helpful gut
flora responsible for breaking down certain foods into more digestible sugars or proteins.

One particular strain of E. coli, called E. coli O157:H7, is the form of bacteria
responsible for the most serious complications associated with contaminated foods and other
sources.(http://www.wisegeek.com/why-is-e-coli-so-dangerous.htm).

Vinegar kills E. coli

Antibacterial action of vinegar against food-borne pathogenic bacteria including
Escherichia coli; The bacteriostatic and bactericidal actions of vinegar on food-borne pathogenic
bacteria including enter hemorrhagic E .coli (were examined. The growth of all strains evaluated
was inhibited with a 0.1% concentration of acetic acid in the vinegar.
This inhibition was generally increased in the presence of sodium chloride or glucose.
There was almost no difference in sensitivity to the bacteriostatic action of vinegar among the
strains of pathogenic E. coli. Vinegar had a bactericidal effect on food-borne pathogenic bacteria.
This action against EHEC O157:H7 was synergic ally enhanced by sodium chloride but
was attenuated with glucose. For EHEC strains (O157:H7, O26:H11, O111:HNM) the difference
in the inactivation rate due to vinegar among strains used was small, although an enter
pathogenic E. coli (EPEC) O111:K58:H- strain was more sensitive, being more quickly killed
compared with EHEC strains.
The inactivation rate due to vinegar was constant irrespective of inoculums size. However,
it differed greatly depending on growth phase of the cells, where logarithmic growth phase cells
were more sensitive and easily killed than stationary phase cells. The bactericidal activity of
vinegar increased with the temperature.

Various conditions for bactericidal effects on E. coli were examined by the multi
parametric analysis of five factors: acetic acid concentration in the vinegar, sodium chloride
concentration, temperature, incubation time, and viable cell number.
The combined use of vinegar and sodium chloride, with use of an appropriate treatment
temperature, was found to be markedly effective for the prevention of bacterial food poisoning.

Proper Heat Treatment Kills Deadly E. coli Bacteria in Food

Cooking regimes designed to kill deadly Escherichia coli 0157:H7 must be based on the
pathogen being in its most heat-resistant state, according to a microbiologist with USDAs
Agricultural Research Service. Bacteria previously subjected to lower heating temperatures may
be tougher to kill.
E. coli that have been subjected to only a sub lethal dose of heat can be more heatresistant than bacteria that have not been exposed to such heat. This is why it is so important to
adequately cook food to kill foodborne pathogenic bacteria.
At the ARS Eastern Regional Research Center Food Safety Research Unit in Wyndmoor,
Pa, Vijay K. Juneja and colleagues heated beef gravy samples contaminated with

E.

coli 0157:H7 to 114.8F for 15 to 30 minutes. The heat was not sufficient to kill the bacteria, but
enough to stimulate it so that it could adapt to the stressful heating conditions. They then cooked
the gravy to a final internal temperature of 140F.
Pre-heated E. coli survived longer at the higher temperaturea 1.5-fold increase in heat

resistancethan E. coli not subjected to sub lethal temperatures. And, the increased heat
tolerance lasted for at least 48 hours.
This research suggests to food processors that slowly heating foods to the final cooking
temperatures normally used may not kill bacteria. Heat-shocking conditions may occur in
refrigerated, cook-in-bag foods such as filled pasta, beef stew, roasts and soups. The slow
heating rate and low heating temperatures widely used to prepare these foods may expose
potential pathogens to heat shocking conditions, thereby making the microbes even more heatresistant. Adequate cooking is still the best way to kill pathogenic organisms in food.
A report on the E. coli research appears in the July issue of Agricultural Research
magazine, the monthly publication of the Agricultural Research Service. The article can be
viewed on the World Wide Web at professorshouse.com

You have to assume that every hamburger you eat or any ground beef youre cooking can
have E. Coli in it. Ever since the scare back in 2007 when over 845,000 pounds of ground
beef was recalled for possible E. Coli contamination, I never trusted eating hamburgers that I did
not thoroughly cook myself.

E. coli can be a deadly bacterium that can be easily prevented by cooking your ground
beef completely. Jeff Bender an expert on food safety from the University of Minnesota said
With ground beef, you should just assume that E. Coli can be there, so its important to
thoroughly cook the product and avoid cross-contamination in the kitchen. Nutrition Action

reported in their March health letter that in the past three years there have been more than 16
reported outbreaks of ground beef contaminated with E. Coli.

The only real way to know if your meat is cooked enough is to use a meat thermometer
but I have never seen anyone use a meat thermometer beside myself to cook a hamburger.
Whenever you barbeque or cook beef, poultry or pork, always use a thermometer to make sure
the food is safe to eat. Color of the meat is not enough to determine if it is cooked. Cook any
food to 160 F to kill E. coli and the only way to tell is by using a meat thermometer.

Dont think that you are safe if you ask the butcher to ground up a steak for you. The
exterior of the steak can be contaminated and when it is ground up it winds up in the middle.
Therefore, you still have to cook it to 160F.

CHAPTER III
METHODOLOGY
Locale of the Study

The study was conducted atMagapo, Barangay Central, MatiCity which is approximately
1 km away from the City Hall. Seeing the area can make you conclude that it is polluted.The
wastes of the public market are directly put in the sea. Most of the residents living in Magapo
dont have toilet bowl. Thats why human wastes are floating everywhere. The researchers
observed by visiting the houses. The collected samples were sent to Department of Science and
Technology for gut analysis. One parameter is to be measured E.coli count to test if the sample
is safe to eat.
Collection of species
The researchers collected samples at Magapo, Barangay Central last January 23, 2012.

Sample Code

Sample Description

MIC-2012-01-3897-

Squid

074
MIC-2012-01-3898-

labeled A 2:00 pm
250 g
Squid in PE bag

PE bag

075

labeled B: 4:00 pm

250 g

PE bag

MIC-2012-01-3899-

Squid

076

labeled C: 6:00 pm

250 g

PE bag

in

in

PE

PE

Quantity

Container

bag

bag

Sampling Technique
One shot sampling is used as sampling technique. Care is observed in establishing the sample
which is truly a representative of existing conditions, and to handle it in such a way that it
doesnt affect its content.

Chapter IV
Results and Discussion
The topics about E. coli are widely known. It involves contamination of some type.
Infection often causes severe bloody diarrhea and abdominal cramps. Frequently, no fever is
present. It should be noted that these symptoms are common to variety of diseases, and maybe
caused other than contaminated drinking water. A squid contributes as much as our source of

food. Squids are served in different ways. Like Kinilaw and Adobo. Serving kinilaw uses
vinegar and adobo , proper heat.

Antibacterial action of vinegar against food-borne pathogenic bacteria including

Escherichia coli .The growth of all strains evaluated was inhibited with a 0.1% concentration of
acetic acid in the vinegar. This inhibition was generally increased in the presence of sodium
chloride or glucose. There was almost no difference in sensitivity to the bacteriostatic action of
vinegar among the strains of pathogenic E. coli. Vinegar had a bactericidal effect on food-borne
pathogenic bacteria .

According to ARS Eastern Regional Research Centers Food Safety Research Unit in
Wyndmoor, Pa, Vijay K. Juneja and colleagues.They heated beef gravy samples contaminated
with E. coli to 114.8F for 15 to 30 minutes. The heat was not sufficient to kill the bacteria, but
enough to stimulate it so that it could adapt to the stressful heating conditions. They then cooked
the gravy to a final internal temperature of 140F. Squids must be cooked within 160 degrees
Fahrenheit.
In view of the laboratory results of the squid conducted by Regional Standards and
Testing Laboratory Davao, the result given in this report was obtained at the time of test and
refers only to the particular samples submitted. That in every sample, there is an existing positive
result of E.coli. As it shows in the table they used;

Sample number
Mic-2012-01-3897-

Sample Description
Parameter
Result
Squid in PE bag
Escherichia coli, 23 MPN/G

074

labeled A: 2 pm

Mic-2012-01-3898-

Squid

075

labeled A: 4 pm

in

in

PE

Mic-2012-01-3899-

Squid

PE

076

labeled A: 6 pm

MPN
bag

(Conventional

Method)
Escherichia coli, 38 MPN/G
MPN

(Conventional

Method)
bag
Escherichia coli, 23 MPN/G
MPN (Conventional)

The study stated that in every sample with their corresponding time. The results show
different MPN or Most Probable Number from labeled A-B-C. This means that no matter how
the squid being preserved, E. coli is present.
E. coli is found everywhere in our environmentand even inside our bodies. Most of the
time, people live peacefully with this bacteriapeople dont even know its there. However,
when E. coli goes bad, we know it. In general, its important to wash your hands frequently, be
careful when handling meats that could be contaminated, and cook your food all the way
through. This may not protect us from every bacterium out therebut its a good start.

Chapter V
Summary, Conclusion and Recommendation

Squids contribute as much as our source of food and are commonly sold in the market.
With some hesitations people are concerned about the safety of food particularly the squid. It is
very important to know whether the squid contains much E. coli or not. But people nowadays
are alarmed about the E. coli which can cause severe bloody diarrhea and abdominal cramps. To
avoid more E. coli present in the squid, it should be cooked properly.
We cant hide the fact that our sea water was already polluted due to human activities. Lets
say for instance, throwing garbage anywhere, oil spills that comes from ships and garbage that
come from fabric. In this situation, our marine life was affected. Like our seafood and coral
reefs that helps the fishes as their habitat.

In view of these situations, human beings are more affected of what we have done. Thats
why more problems arise particularly in marine-life. A place situated in Magapo is not safe of
this particular food which is the squid due to man-made activities.
In a Laboratory result, squids (disambiguation) are concluded as positive result of
Escherichia coli.

Recommendation
The proponents recommends to the future researchers to replicate the study and make
use of other marine resources. Just like shells. Find places which are polluted or abundant of
your chosen specie. Find out if there are other bacteria that can be found. Adequate cooking is
still the best way to kill pathogenic bacteria.

Literature Cited
(en.wikipedia.org/wiki/squid)
(tolweb.org/treehouses)
(Keene et al., 1991 p. 60, 73)
(Keene et al., 1991 p. 583)
References
MedlinePlus: E. Coli
MayoClinic.com: E. Coli
FamilyDoctor.org: E. Coli
MedlinePlus: Hemolytic Uremic Syndrome
MedlinePlus: Hemolytic Anemia
http://en.wikipedia.org/wiki/Escherichia_coli
Jennifer-Greyhttp://www.professorshouse.com/Food-Beverage/Topics/General/Articles/E-Coli---Just-the-Facts/

http://www.who.int/mediacentre/factsheets/fs125/en/
http://www.wisegeek.com/why-is-e-coli-so-dangerous.htm
http://www.google.com.ph/#pq=vinegar+&hl=tl&gs_nf=1&cp=39&gs_id=53&xhr=t
&q=can+vinegar+kill+bacteria+called+e.coli&pf=p&sclient=psyab&pbx=1&oq=can+vinegar+kill+bacteria+called+e.coli&aq=f&aqi=&aql=&gs_s
m=&gs_upl=&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=609cffbfd962025d&biw=1366
&bih=651

APPENDIX

SAMPLE 1 (2 PM)

SAMPLE 2 (TAKEN AT 4 PM)

SAMPLE 3 (TAKEN AT 6 PM)