Lab Report: French Fries Vs. Bacteria

French Fries vs Bacteria
Introduction
After the Chipotle scandal of having E. Coli, I wondered what other bacteria can possibly be on foods that we consume. In addition, eating my french fries the day after I bought it, I wondered how long it could be until there was bacteria growing on the french fries. These two experiences in the last few months triggered me to become interested in what bacteria is and how harmful it can be. In order to do this investigation, one must study various types of french fries from different stores, preferably having a difference in how they cook the french fries, and see how long it takes for the bacteria to grow on it. Because of the raw potato being natural, I think it will take longer for it to mold while all mold would grow on the fast food
In addition, raw potato is needed to be compared with the other french fry type; being the control to this experiment. The experiment is taken in a room temperature location, where each different type of french fries is sealed in its rightful container. Observing the french fries throughout the weeks, we can see the changes and which one has mold first and last. We must also measure the growth of the mold in each one to see how much mold has accumulated. The dependent variable would be the mold growing on the french fries, while the independent variable are the different types of french fries and the time taken.
Results and Discussion Since the experiment is being done with a time frame, the results have not been concluded yet. However, this section will have pictures and a table that shows the difference in mold between the types of french fries. For now, my hypothesis is both incorrect and correct because the raw potato isn’t showing mold but the McDonald’s french fries isn’t showing much mold, just tiny specs.