1300 MICROBIOLOGY AND CELL BIOLOGY

The antimicrobial effect of common spices on the growth of fungi

By: Harleen A.Year: 2021School: Irvine HighGrade: 10Science Teacher: Crystal Cooper Fungi (yeasts and molds) cause food spoilage and contribute to food-borne disease incidence. Mycotoxins produced by these types of molds are often associated with several diseases. Since ancient times, many spices have been used for food preservation, and this study examines some of those common

Where is All the Mold?

By: Lenna Lo & Aashna T.Year: 2000School: Brywood Elementary, 6th gradeDivision: JuniorAdvisor: Mr. Cady Which location in the school collects the most mold? We think that the plastic slide will have the most mold because they are touched by many kid’s bottoms that may have been sitting on the grass, the blacktop, and many other

The individual effects of various spices on nonpathogenic food-spoilage bacterial growth

By: David K.Year: 2000School: Portola High School, 9th gradeDivision: Senior Throughout history, spices have played an important role in both food and medicine for enhanced flavor and antimicrobial properties respectively. Although a negative correlation between pathogenic bacteria and common spices has been corroborated by prior studies, no studies have fully explored the effects of spices