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Cinnamon and E. Coli Science Fair Projects

Intriguing Findings Discovered in Cinnamon and E. Coli Science Fair Projects
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Food science fair projects utilize microbiology in this free project abstract...

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Spices

Spices are used for more than just adding flavor to food and drinks. Many also have preservative properties that stave off bacteria and fungal growth.

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Objectives/Goals

The objective of this project is to test the effectiveness of cinnamon on reducing the growth of E. coli in apple juice using an amount of cinnamon which allows the apple juice to taste pleasant.

Methods/Materials

Four samples were tested one with apple juice; one with apple juice and cinnamon; one with apple juice and E. coli; and one with apple juice, E. coli and cinnamon, They were allowed to incubate and then were plated on to petri dishes and allowed to grow. The growth was measured by taking photographs and calculating percent plate coverage using the program Adobe Photoshop. The experiment was repeated for a total of three trials.

Results

Overall the apple juice with cinnamon solution had less growth of E. coli than the solution with apple juice only.

Conclusions/Discussion

Cinnamon does suppress the growth of E. coli in apple juice and may be an effective preservative in this food. This may be useful for both the developing world as well as the organic food industry. 3rd party contributor


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Natural preservatives in science fair projects give you new insights into food preparation strategies.