Learn What Humans are Putting in their Bodies; Spicy Food and Inhibition of Pathogenic Microbial Growth

PowerPoint Presentation Spicy Food and Inhibition of Pathogenic Microbial Growth The Rationale I chose “spicy food and the inhibition of pathogenic microbial growth” because I love spicy food. This topic is important for exploration and academic endeavors because it gives people who eats spicy food daily to learn about what they are putting in their bodies. Learning about inhibition of pathogenic microbial growth is of importance for the betterment of humanity because spices exhibit antibacterial and antifungal activity. Background Growth inhiation of gram-positive and gram-negative foodborne bacteria, yeast and mold by garlic, onion, cinnamon, cloves, and other spices (Shelef, L.A..2007) Benzoic and sorbic acids are commonly applied as chemical preservatives which causes morbidity and mortality to increase. (Liu, Q., Meng, X., Li, Y., Zhao, C. N., Tang, G. Y., & Li, H. B. 2017) Hypothesis Will food that contain any spice inhibit pathogenic microbial growth? I assume that yeast will inhibit the microbial growth. Materials Garlic Onion Flamin’ Hot Cheetos Yeast Sugar 250 ml Beaker 5 60 mm Petri Dishes 5 Sterile Cotton Swabs Distilled Water Nutrient Agar Permanent Marker Bleach Microwave Scissors Parafilm Method Preparing the Agar Plates Loosen cap of nutrient agar Place agar in microwave every 10 seconds to allow agar to melt. Swirl for consistency. Pour agar into 6cm petri dish; just enough to coat the bottom. Place the lid slightly off the petri dish to allow condensation and let the agar solidify for approximately 30-60 minutes. Method Preparing the Yeast Measure 230 mL of distilled water into a 250 mL beaker Add 1 tsp. of sugar and yeast to beaker Stir to dissolve the solution Frothing should occur after a few minutes Method Obtain Samples Use a permanent marker to label each of the agar plates: “garlic”, “onion”, “Cheetos", “yeast”, and “control”. Moisten the tip of a sterile cotton swab with distilled water to get a microbial sample from the garlic. Remove the lid from the nutrient agar plate and carefully streak the garlic sample onto the plate. Place lid on plate and cover in Parafilm. Dispose of cotton swab. Repeat bullet points 2-4 for “onion", "Cheetos”, and “yeast” samples. Repeat bullet points 2-4 for “control” sample using distilled water as the variable. Let Petri dishes incubate in warm location for 24-48 hours. Depending on temperature, growth should appear within the first 24 hours. Record results. Expected Data After 24 hours, minimal growth is present. After 48 hours, growth is present amongst plates except the “control” plate. The yeast plate will present the most microbial growth than other samples acquired. Data The garlic plate presented the most microbial growth. Spicy Food and Inhibition of Pathogenic Microbial Growth Garlic Onion Hot Cheetos Control Yeast Samples 0 7 6 5 4 3 2 1 Growth Accumulated Conclusion Based on the data, it does indeed support the hypothesis that spices can inhibit the growth of bacteria. The garlic sample had the most inhabitation than other samples provided. Pathogenic activity was observed in the provided samples of garlic, yeast,