"Lettuce" Discover a Solution to Inhibit E. coli Growth

Overview

Objectives This investigation tests common household product solutions, such as distilled water, chlorine bleach, white vinegar, baking soda, and salt, in order to determine which solution is most effective in eliminating E. coli bacteria from contaminated Romaine lettuce. Methods Blank paper discs were soaked in the various solutions listed above and placed on nutrient agar petri dishes streaked with E. coli, K-12. The effective bacterial growth inhibition of each solution was measured using calipers. The data collected established the relationship between household product solutions and their ability to inhibit growth of E. coli K-12. Results All bleach samples (negative control) consistently produced the largest average diameter of bacterial growth inhibition (1.86 centimeters: twice as much as the most effective solution, baking soda). The water (positive control) samples did not inhibit the growth of the E. coli. The baking soda solution was observed to be the most effective at inhibiting E. coli growth (0.87centimeter diameter). The results contradicted the hypothesis: it was predicted that either the salt or vinegar solutions would be most effective. Conclusions The baking soda solution was observed to be the most effective at inhibiting E. coli growth (0.87centimeter diameter). The results contradicted the hypothesis: it was predicted that either the salt or vinegar solutions would be most effective.

Competition history

• CSEF 2019 Microbiology (Medical) (Junior Division Only) · Entry J1601

Resources

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