The Effects of Seasonings on the Control of Escherichia coli in Hamburger

Overview

Objectives/Goals Part 1: How much Escherichia coli is found in Hamburger? Part 2: Which spice affects Escherichia coli the best? Methods/Materials I will be using EMB agar to test the E.coli. In addition, I will also be using four different types of spices. They are Cinnamon, Garlic, Oregano, and Sage. One other item I will be using is five different meat sources. They vary from fast food chains, top of the line meat stores, and little corner stores. The experimental test variables that I am using in my experiment are: Results Average of Non E.coli Coliform and E.coli in Hamburger Meat # The least number of bacteria growth was Meat From Store WM at 3.4 for Non E.coli Coliform and 0.55 for E.coli. # The largest number of bacteria growth was Processed at x Slaughter House at 16.6 for Non E.coli Coliform and 31 for E.coli. Average Non E.coli Coliform and E.coli in Hamburger Meat Mixed With Cinnamon # The least amount of bacteria change was Meat From Store WM with 21.6 for Non E.coli Coliform and .2 for E.coli. # The most amount of bacteria change was Processed at x Slaughter House with 3.4 for Non E.coli Coliform and 0 for E.coli. Average Non E.coli Coliform and E.coli in Hamburger Meat Mixed with Sage # The least amount of bacteria change was Meat From Store WM with 3.8 for Non E.coli Coliform and 0.8 for E.coli. # The largest amount of bacteria change was Processed at x Slaughter House with 1.6 for Non E.coli Coliform and 0 for E.coli. Average Non E.coli Coliform and E.coli in Hamburger Meat Mixed with Oregano # The least amount of bacteria change was Meat Form Store WM with 10 for Non E.coli Coliform and .32 for E.coli. # The largest amount of bacteria change was Meat From Store LC with 9.8 for Non E.coli Coliform and 0.2 for E.coli.

Awards (1)

• Honorable Mention

Competition history

• CSEF 2009 Microbiology · Entry J1725

Resources

• CSEF project summary ↗

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