Scientific report about the factors that contribute towards microbial growth in food. This is meant to be a guide towards writing your own report. Resources used include:
Alimi, B. A.2016.Risk factors in street food practice in developing countries: A review. Journal of Food Science and Human Well...
Title: Factors that contribute towards microbial growth in food.
Abstract: The aim of the study was to determine the environment which would produce the
most mould. Three food types were chosen and placed under different environments. It was
found that the wet and sunny environment produced the most mould growth. Therefore it can
be said that a moist, light environment favours mould growth.
Introduction: “Food spoilage is a metabolic process that causes foods to be undesirable or
unacceptable for human consumption due to changes in sensory characteristics” (Rawat,
2015; 47). These changes are brought about by microbes. Microbes tend to grow quickly in
cut or damaged vegetables (Rawat, 2015). The presence of air, high humidity during storage
increase the chances of spoilage (Rawat, 2015). Foods that are exposed to uncontrolled cold
temperatures can also become victims of food spoilage (Gravani, 2012). Food spoilage can
lead to pollution of the environment as well as a drop in economy as money will be lost
through food wastage (Rawat, 2015).
On a quest to obtain maximum profit, vendors end up using cheap and unsafe ingredients that
may be detrimental to consumers’ health (Alimi, 2016). Contaminated fruits and vegetables
that are consumed can lead to food poisoning because of the presence of intestinal infectious
microbes on the outer surface (Mathur et al., 2014). Mould can grow at a pH level of 3 to 8
and some even grow at very low water activity levels (0.7-0.8) on dried foods (Rawat, 2015).
Mould require oxygen to grow, therefore they are often found growing on the surface of food
where air is present (Gravani, 2012).The following are methods that are used for food
preservation: The use of chemical preservatives and food additives kill microbes (Rawat,
2015). Dehydration is a way of controlling water content in food (Gravani, 2012).
The purpose of this experiment was to determine the environment which would produce the
most mould. Therefore bread, cheese and an apple were placed under different environmental
conditions (i.e. cold, dark and warm).
Hypothesis: Wet food samples will not grow the most mould.
Materials:
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