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Determining the Effects of Temperature Variations and Cooking Times on the Continued Growth of Escherichia coli Bacteria

CSEF · 2003 Microbiology

Cynthia Aguado · Washington Academic Middle School, Sanger

Overview

Objectives/Goals My objective is to determine which of the three meats I cooked would develop the most E.coli based on it's cooking thime and temerature. Methods/Materials Beef, Chicken, Pork, cutting board, gloves, insulin needle, pan, stop watch, knife, thermometer, stove top, 27 petri dishes, 1 cup of water. Results Chicken developed the most Escherichia Coli bacteria, out of the three meats I tested. Conclusions/Discussion My hypothesis turned out to be incorrect. My hypothesis stated that beef would develop the most E.coli, but chicken turned out to heve the highest averaged percentage of bacterial infection.

Summary statement

The purpose of my investigation is to determin what type of meat devlops the most E.coli based on the temperature and time exposure.

Help received

Mother bought and gathered all nessesary materials for project, brother helped taking procedural pictures and advisor revised work.

Competition history

  • CSEF 2003 Microbiology · Entry J1301

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