Observation Sheet

Day 0
Jar A Jar B Jar C
October/14/2024
WHITE, LIGHT WHITE, LIGHT WHITE, LIGHT
Color PINK AND PINK AND PINK AND
PALE PALE PALE
SLIGTH SLIGTH SLIGTH
Smell
SOURNESS SOURNESS SOURNESS
Growth of
NO NO NO
maggots
Growth of fungi NO NO NO

EXPLANATION OF THE OBSERVATIONS:

Maggots will not grow in this phase of the experiment because they
are larval of the flies and do not thrive in chicken meat. Maggots
require more time to mature, usually several hours or even days in a
warm atmosphere. A chilly temperature reduces the bacterial growth
and breakdown, making maggots less likely to form. Fungi, like
mold, do not produce in this phase of the experiment, fungi requires
time to grow and develop; a few minutes at room temperature is
insufficient for them to establish themselves. A chilly temperature
hinders the growth of fungus.

Color changes in chicken meat after being out. The normal color of a
fresh chicken is white, pinkish or light pink and also pale. Surface
Discoloration after a few hours at room temperature, the surface of
the chicken might start to develop a grayish or brownish tinge due to
oxidation. This is a natural process and doesn’t necessarily mean the
chicken is spoiled. Spoilage if the chicken meat has been out for a
longer time (several hours or more), the color change can be more
pronounced and indicate spoilage. The meat might become grayish-
green, slimy, or have a strong unpleasant odor.

The changes in odor of a chicken. If the chicken meat is fresh it

should be: mild, sweet: fresh chicken has mild, slightly sweet aroma,
almost like a clean poultry farm.it is should be subtle and not
overpowering. One of the changes is Slight Sourness: these is affected
by the time the meat of the chicken being out and also the room
temperature, the chicken meat might start to develop a slightly sour
or acidic smell. This is a sign that bacteria are starting to break down
the meat. Therefore pungent is one of the odor changes in the chicken
meat, if the chicken meat is being out for a long time, the smell can
become stronger and more pungent, often described as ammonia –
like. This is a clear indication that the chicken meat has gone bad and
should be discarded. And also the last odor change is rancid / putrid:
as the spoilage progresses, the odor becomes very strong and
offensive, often described a “rotten” or “like sewage”. This is clear
sign of advanced decomposition.

In conclusion, the experiment has provided insights into the behavior

of maggots and fungi in chicken meat under different temperature
conditions. it was observed that maggots did grow during this phase
of the experiment due to unsuitability of the chicken meat for the
maturity of larval flies. This can be attribute to the chilly
temperature of the environment, which hindered the required warm
atmosphere and extended maturation period. Similarly, the
development of fungi, such as mold, was impeded by the same chilly
temperature, preventing their establishment within the timeframe of
the experiment. The possible color changes in the chicken meat were
elucidated, emphasizing that while fresh chicken meat typically
exhibits a pale, slightly pinkish hue, surface discoloration due to
oxidation may occur after prolonged exposure to room temperature
without necessarily indicating spoilage. However, prolonged
exposure led to more pronounced color changes in the chicken meat
were outlined, ranging from a mild, sweet aroma in fresh chicken to
increasingly sour, pungent and ultimately rancid or putrid odors as
spoilage progressed. These findings underscore the significant odor
temperature of the environment.
Observation Sheet
Day 1
Jar A Jar B Jar C
October/15/2024

Reddish, pale, light Light brown, pale

Pale, light pink, and
pink and dark red or and light pink
white
brown
Color
(some area they
(some area they are
(some area they are are not all same
not all same color)
not all same color) color)

Pungent Odor Pungent Odor Pungent Odor

Smell Or Or Or

Off Putting Odor Off Putting Odor Off Putting Odor

Growth of No sign of maggot

Visible Visible
maggots Generation

No sign of fungi
Growth of fungi Visible Visible
generation

JAR A explanation

In this phase, there is still no sign of maggot generation. Maybe it is caused by the
no fly access. If flies can’t get to the meat and can’t lay their eggs. Their eggs that
hatch into larvae, it will be useless. This means there’s no sources of maggots to
develop. In a maggot’s development, an airtight container or jar will create an
unfavorable environment for maggots. The possible preexisting if fly eggs were
already present on the meat before it was sealed in the container, they might
hatch into maggots.

In this phase, fungi are still showing no sign of generation. Fungi and airtight
container of jar. Fungi reproduce through spores, which are microscopic and can
be found everywhere in the environment. These spores can be present on the meat
before it’s sealed in the container. For fungi to grow, they need moisture, a
suitable temperature, and nutrients. Chicken meat provides all of these. An
airtight seal is designed to prevent air from entering or exiting the container.
However, it doesn’t necessarily prevent the presence of spores that might already
be on the meat; therefore, it is also possible for yeasts to grow or to generate in
the chicken meat.

In conclusion, the absence of maggot generation at this phase can be attributed to

the no fly access, preventing flies from lying eggs on the meat. However, if fly eggs
were already present before sealing the meat in a container, there is still a
possibility of maggots developing. Similarly, the lack of fungi generation is
influenced by the airtight containers, although preexisting spores on the meat can
lead to fungal growth despite the sealed environment. Therefore, while airtight
seals may deter maggots and fungi, they do not guarantee complete prevention.

Jar B explanation

The maggots will probably be seen in the meat in the container covered with
gauze. Gauze appears as a strong barrier, but it will not keep flies out of the meat.
Flies are small enough to fit into the holes in the gauze for them to lay their eggs
on the meat directly.

The maggots will then start feeding on the meat, which can be seen after a few
days since maggot stage is considered as a larval stage which develops from eggs
laid on decaying organic matter, including meat and therefore, a seal with gauze
will not effectively protect the meat against maggot infestation. In order to
prevent maggots from developing in chicken meat, it should be stored in an
airtight container or kept refrigerated so that the meat is not allowed to reach a
temperature where fly activity and egg development can easily take place.

Fungi will grow on chicken meat if it is packed inside a container and covered
with gauze. However, they are more likely to grow if the chicken meat is entirely
open. Fungi reproduce by spores present in all places around them. Such spores
may have been present on the meat before sealing it within the container. To grow
fungi, there need to be moisture, suitable temperature, and nutrients. All such
conditions are present in chicken meat. This means that air easily goes through
the gauze cover, which is a must for fungal growth. However, as one-sided barrier
it will prevent bigger fungus spores from the air. The longer chicken meat spends
its time in the container, then the more it develops the possibility of having fungi
growing on it, even though it has a gauze cover.

The most likely fungi that will grow on chicken meat left inside a covered jar with
gauze are the mold fungi. These mold fungi are classified under the genus
Aspergillus, Penicillium, and Cladosporium. Molds are the most common
environmental contaminants because they easily spread everywhere. Therefore,
when chicken meat is prepared, especially if placed in an open facility, these
molds that commonly occur such as Aspergillus, Penicillium, and Cladosporium
easily colonize it. Because Aspergillus, Penicillium, and Cladosporium are found
in the air, soil, and different surfaces, then they are at one's disposal to infect the
chicken meat. These molds produce easily blown-about spores in the air. The
spores can settle on chicken meat through the gauze cover and germinate when
the environment allows them to do so. Aspergillus, Penicillium, and
Cladosporium are known to grow on meat products, especially in high-humidity
and temperature conditions. Moisture trapped under gauze covers creates ideal
conditions for mold growth.

Generally, it can be noted that a covering with gauze alone does not prevent
maggots' infestation into the chicken meat. Flies simply find this gap in gauze and
penetrate through easily to infest the meat. For the meat to be effectively
protected, its keeping in a sealed container or in a refrigerator is important as a
mechanism to hinder the activities of flies, hence their egg laying. Besides,
although a gauze cover can help reduce the presence of fungal growth on chicken
meat, it is not comprehensive enough. The cover has holes and gaps which allow
air in; it then assists the growth of some mold fungi such as Aspergillus,
Penicillium, and Cladosporium. The environment is already inhabited by these
and other types of molds, and they could contaminate the meat at high humid and
warm temperatures. Thus, proper storage conditions should be met to prevent
both maggots' infestation and fungi growth on chicken meat.

Jar C explanation

Maggots can develop in chicken meat if it is left uncovered in a container for a

day. This happens when flies lay their eggs on the meat, which then hatch into
maggots. Flies are attracted to decaying food and waste, and they can lay dozens
of eggs in just seconds.

Fungi can also grow on chicken that has been left in an open container. Molds
such as Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum,
Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa,
Penicillium, Rhizopus, and Thamnidium can thrive on meat and poultry. Other
signs that your chicken has spoiled include changes in color, which may fade or
darken. While color changes can occur with fresh chicken, an off smell is a clear
indicator of spoilage. The texture may also become sticky, tacky, or slimy, and
you might notice white patches on the surface.

However, the presence of maggots in chicken meat left unsealed is not

guaranteed, as it depends on several factors.

Fly eggs require time to hatch, typically turning into maggots within 8 to 20
hours, depending on the temperature. Spoiled chicken may actually deter flies
from laying eggs. Warm and moist conditions can speed up maggot growth, while
access for flies is essential for egg-laying.

Fungi like Alternaria and Aspergillus can also flourish on unsealed chicken meat.
Signs of spoilage include faded or darker color, an unpleasant odor, a sticky
texture, and white patches, although some color changes can be normal.

In summary, while maggots and fungi can potentially develop in unsealed chicken
meat left for a day, their growth is not guaranteed as various conditions play a
role.
Observation Sheet
Day 2
Jar A Jar B Jar C
October/
16/2024
Reddish, pale,
Light brown,
Pale, light pink, light pink and
pale and light
and white dark red or
pink
brown
Color
(some area
(some area
they are not all (some area they
they are not
same color) are not all same
all same color)
color)
Pungent Odor Pungent Odor
Pungent Odor
Or Or
Smell Or
Off Putting Off Putting
Off Putting Odor
Odor Odor
No sign of
Growth of
maggot Visible Visible
maggots
generation
Growth of
Yes Yes Yes
fungi

Jar A explanation

You are unlikely to notice any growth of fungus on chicken

meat if you keep it in an airtight container for two days. Why?

An airtight seal: An airtight seal ensures that air cannot enter

the container, which is a necessity for fungal growth. Fungi
require oxygen to grow. [1]

Short time frame: Two days is a relatively short time for fungi
to appear. Fungi can start growing within ideal conditions, but
generally, they take longer before they become noticeable.

But there are some exceptions

Poor seal: If the seal is not absolutely air-tight, then a small

gap can provide just enough air for fungi to grow.

Pre-existing contamination: If the chicken was sealed already

containing fungal spores, these may continue growing even in
an airtight pack.

Temperature: Warm temperature favors the growth of fungi

To avoid the growth of fungi in your chicken:

Refrigerate immediately: Refrigerating the chicken

immediately after its purchase would be the best means of
preventing fungal growth.

Look for signs of spoilage: Even in an airtight pack, look for

signs of spoilage before eating the chicken.

In conclusion, it is highly unlikely that fungi will grow in an

airtight container within two days. The best practice is to store
chicken properly in the refrigerator to ensure its safety and
prevent any potential problems.

It is highly unlikely that you would see visible maggots on

chicken meat stored in an airtight container for two days.
Here's why:

Air-tight seal: The container has an air-tight seal that denies

entry inside the jar to air. An important factor is that a fly
needs to get entrance inside the jar in which to lay its eggs.

Relatively short time span : It is a relatively shorter incubation

period which enable one to see maggots developing. The time
used by maggots inside egg-laying of a fly is at least 48 hours.

Poor seal: If the seal is not tight, then flies can enter through
tiny gaps.

Pre-existing contamination: In case the chicken was already

contaminated with fly eggs before sealing, it may cause those
to hatch even inside an airtight container.

Temperature: Warm temperature allows the faster

development of flies.

For safe chicken:

Refrigerate immediately: The best way to prevent infestation

by maggots is to refrigerate the chicken immediately after its
purchase.

Inspect well: Even after staying in an airtight container,

inspect the chicken before eating for any tinge of spoilage.

Conclusion: It is possible maggots can grow in two days in an

airtight container. However it is unlikely to happen unless one
does not store chickens in the refrigerator properly; thereby,
causing a range of problems.

In summary, while it is improbable for fungi or maggots to

develop on chicken meat stored in an airtight container for two
days, proper refrigeration and inspection for spoilage are
essential practices to ensure food safety and prevent
contamination.
Jar B explanation

Yes, maggots are very likely to be seen on chicken meat kept

in a vessel covered with gauze for two days. Why?

Flies are drawn to meat: Flies are attracted by the odor of

rotting meat. They lay eggs on meat.

It isn't a good enough mesh. Gauze allows air holes through it,
but that doesn't stop flies to hover above the meat covered in
it. By their nature, flies always will find an opening no matter
how small of a hole to penetrate to when inserted between
layers of fabric.

Larvae come to view fast enough: fly eggs become larvae in a

period of 48 hours. It would take a fly merely a small period of
time to deposit some of it, so the larvae can appear to view in
just 2 days.

Important Note: Chicken meat should not be allowed to stay

unrefrigerated for a long period of time, even though it is
covered with gauze. It's very dangerous because it will cause
food-borne illness. Refrigerate chicken meat as soon as
possible and consume them within the recommended time.

Food Safety Tips:

Refrigerate chicken meat immediately: This will retard the

growth of bacteria and fungi.

Consume chicken meat within the recommended time frame:

Check the "use by" date of the packaging.

Cook chicken meat safely: That is to attain an internal

temperature above 165°F (74°C) that kills all of the bacteria.
Conclusion

Gauze will help provide some protection, but is not a method of

prevention that will help keep maggots from showing up on
chicken meat left unsealed two days. It's also important to
keep food in the fridge right after processing and following the
appropriate protocols for cooking.

While gauze does provide some protection, fungus can be

expected to grow on chicken meat if left open for two days.
The reason is:

Gauze is porous: The air gaps facilitate the movement of moist

air and fungal spores toward the chicken meat.

Chicken meat is a source of breeding: Chicken meat creates an

ideal setting that facilitates the growth of fungus in terms of
moisture and nutrient availability along with temperature.

Time is a factor: Even if you put gauze on, two days would be
more than enough to start having fungi grow especially at
room temperature.

Important Note: It is so important to note that even with

gauze, sitting chicken meat unrefrigerated for more than two
days poses a huge risk for foodborne illness. Refrigerate
chicken meat immediately and consume within the given time.

Though the search results relate to chicken fungal infections,

they call for a clean and dry environment to prevent fungi's
growth. The same applies to the prohibition of the growth of
fungi on chicken meat.

Some food safety steps:

Refrigerate the chicken meat immediately after cooking: This

cuts short the time of multiplication of bacteria and fungi.

Use the chicken meat within the recommended time: Look at

the "use by" date printed on the package.

Cook chicken meat to at least 165°F (74°C) to make harmful

bacteria dead.

On balance, gauze is a protection, although surely not a good

method when avoiding fungal growth on the chicken meat left
unsealed for two days. It could still lead to the incidence of
foodborne illnesses. Remember food safety all the time by
refrigerating the chicken meat right away and following the
proper requirements of handling and cooking it.

- Gauze provides minimal protection against maggots and

fungal growth on chicken meat left unrefrigerated for two
days, highlighting the importance of proper food storage.

- To prevent foodborne illnesses, it is crucial to refrigerate

chicken meat immediately, adhere to recommended
consumption timelines, and ensure it is cooked to a safe
internal temperature.

Jar C explanation

Yes, maggots would likely occur on chicken meat left

exposed in a container for two days. Although the real time
span before maggot formation would depend on a number of
factors including temperature and fly activity, flies are drawn
to exposed meat and will lay eggs on it. These eggs then
hatch into maggots in 48 hours, which feed on the meat,
appearing a few days later.

Here is the description of the process:

Fly Attraction and Egg Laydown

Flies are attracted to the smell of organic matter that is in

decaying form, including meat. Female flies lay eggs on the
surface of meat but in clusters, particularly around crevices
or areas moist. These eggs are really small and not visible
without assistance from a magnifying tool.

Maggot Development

After 48 hours depending on the temperature, the eggs

hatch into maggots.

They are white, small, worm-like with a pointed head, and

segmented body.

They grow fast, burrow through the tissue by leaving trails of

decay as they feed on the meat.

Visible Maggots
In just a few days, they have grown large enough to be seen.

They would actively move and eat on the meat, thereby

causing overt infestation.

A presence of maggots represents a highly spoiled meat

product that will not be in a position to ensure safety usage.

Prevention and Control

Proper Storage: Store meat under refrigeration or in deep

freeze. This denies flies access, and spoiling is slowed down.

Closed Vessel: Store meat in a closed vessel, thereby

avoiding direct access by flies.

Dispose of the waste products of meat scraps and leftovers

immediately, especially when it is warm. Most flies are more
active and visible during these warmer months. Sanitation is
usually achieved by maintaining a clean environment in the
kitchen.

The meat of the chicken, left unsealed at room temperature

for two days, has enough time to lay eggs by the flies and
then hatch and develop into maggots. When the maggots are
visibly present, they are important spoilage that makes the
meat inedible. Proper storage and sanitation methods must
be followed to avoid infestations with maggots, and thus,
ensure food safety.

It is highly likely that it will be covered with noticeable fungi,

or mold for short, on chicken meat held in an open container
two days. The time of course varies with temperature and
humidity, but also according to the presence of spores in the
air in which everything is just about right for fungi to begin
growing.

Summary of presence of fungi on chicken meat:

Fungal Spores and Contamination:

Ubiquitous Spores: Fungal spores are all over the air, dust,
and surfaces. They are microscopic and easily disseminated.

Contamination: Exposure of chicken meat to the environment

exposes it to fungal spores.

Favorable Conditions: The availability of moisture, warmth,

and nutrients in the meat provides a perfect medium for
fungal spores to germinate and grow.

Fungal Growth and Visibility

Germination: When the fungal spores settle on the meat,

they germinate, allowing them to grow out forming hyphae
networks

Colonization: In this step, hyphal filaments extend widely and

multiply, providing big visible colonies of molds seen on the
surface of meat.

Color and texture: Mold colonies usually develop different

colors, usually; they can be in different shades of white up to
green, black or in blue. They come mainly in a fuzzy velvety
texture.

Growth Timeline:

Fast Growth: Mold growth is relatively fast on meat,

especially in warm and moist conditions.

Visible in Days: Chicken meat exposed and left unsealed for

two days will begin to show visible mold growth.

Spoilage: This means that the meat has gone bad and should
not be eaten.

Prevention of Fungal Growth

Refrigeration: Chicken meat should be refrigerated to retard

bacterial and fungal growth.

Capped Cans: Store the meat in capped cans such that air
and dust do not penetrate the cans to reach the meat.

Waste Spoiled or Mouldy Meat: The meat that is spoiled or is

covered with mould is wasted immediately.

Sanitization: A kitchen that is clean will help ensure that

there are less spores of fungi

Leaving chicken meat sealed in a container for two days

fosters an environment conducive to fungi growth. During
this time, one is sure to notice mold growing on the meat;
this shall point out spoilage and, therefore, the meat is not
safe for consumption. Proper storage and sanitation are
critical to preventing contamination by fungi and food safe.

The exposure of chicken meat in an unsealed container for

two days creates optimal conditions for both maggot and
mold development, indicating significant spoilage and
rendering the meat unsafe for consumption. Effective
storage and sanitation practices are essential to prevent
such infestations and ensure food safety.

Observation Sheet
Day 3
Jar A Jar B Jar C
October/17/2024
Pale, light pink, Reddish, pale, light
Light brown, pale
and white pink and dark red or
and light pink
brown
Color
(some area they
(some area they are
are not all same (some area they are not
not all same color)
color) all same color)
 Smell Rotten Rotten Rotten
Growth of
No Visible Visible
maggots
Growth of fungi Yes Yes Yes

Jar A explanation

It is nearly impossible to have maggots on chicken meat in an airtight container

for three days. Here is why,

Access is denied: An airtight container denies entry. A sealed container denies

flies a chance to lay eggs on the meat. These maggots usually emerge from eggs
laid by flies on the meat.

Limited oxygen: In a sealed jar, no oxygen is available, making it impossible for

maggots to multiply. Maggots are not possible to grow and survive in anaerobic
condition. The maggots require oxygen survival.

Critical note: Though the sealed jar saves from the maggots considerably,
remember that still bacteria may occur in chicken meat in an enclosed chamber.
Thus, as soon as possible refrigerate the chicken and eat the chicken within a
period when its food value does not depreciate and bacterial growth becomes
impossible.

To ensure food safety, follow the guidelines given below:

Chicken meat must be refrigerated immediately. This slows down the growth of
bacteria and fungi.

It should be consumed within time: Check the "use by" date on its packaging.

Chicken meat is to be cooked thoroughly until the internal temperature reaches a

minimum of 165F or 74C. This kills harmful bacteria that cause foodborne
infections.

In conclusion, the possibility of maggot growth is slight for visible observation

when you store chicken meat in an airtight container for three days. Nevertheless,
refrigerating chicken meat within the first two hours after preparation, or within
one hour after cutting or processing, should be the ultimate goal and take
priority.

There will likely be little chance of having visible fungal growth when you store
chicken meat in an airtight container for three days. Why is that?

Oxygen is limited in air-tight containers: In airtight containers most fungi need

oxygen to germinate. An airtight container prevents oxygen entering inside the
container. But there are some fungi who can tolerate low oxygen for quite a long
time whereas some require more ideal oxygen level for proper growth.

There can be spores: Despite being sealed, the fungal spores might have existed
along with the chicken pieces or even within the plastic jar. Yet, if that is the case-
also a situation of partial moisture and little oxygen-even at three days, no spores
would germinate nor form any visible colonies.

Important Note: Airtight containers provide utmost protection for fungal growth
but need to be reminded of that controlled environments can actually
accommodate growths of a number of bacteria on meats. Refrigerate chicken
meats in good time and, consume the same within a prescribed food safety period.

Store Chicken Meat in a refrigerating environment: All bacterial growth and

fungi, generally tend to slow down during such times.

Use chicken meat within the date marked on the package: Check the "use by"
date on the package.

Cook chicken meat to its safe internal temperature: to at least 165°F (74°C)
where pathogenic bacteria are destroyed

Conclusion In a closed glass jar, three days passed in storing chicken meat
lowered the probability of visible mold growth; yet, it's essential to remember
food safety - store chicken meat in a refrigerator right away and adhere to other
recommendations related to handling and preparing chicken meat.

The likelihood of maggot or visible fungal growth on chicken meat stored in an

airtight container for three days is minimal due to the lack of oxygen; however, it
remains crucial to prioritize food safety by refrigerating the meat promptly and
adhering to proper handling guidelines. Ensuring that chicken is consumed
within its safe timeframe and cooked to the appropriate temperature is essential
to prevent bacterial growth and ensure food safety.

Jar B explanation

It is definitely going to be very present with both maggots and fungi in chicken
meat exposed in a container covered by gauze for three days. Here's why:

Maggots

Flies can reach it: Even though gauze is perforated so that there is some aeration,
it is quite impossible for flies not to reach the meat. Their eggs can pass through
all the pores of the gauze because they are small enough.

Eggs hatch very fast: Within 48 hours, the eggs of a fly hatch into maggots.
Consequently, even when the flies can only have their egg-laying window very few
days, they are always able to produce observable maggots in three days

Meat is a favorable breeding place: The environment of chicken meat offers fly
eggs ideal conditions to lie and hatch into maggots.

Fungi:

Air penetration: Gauze can easily allow moisture and fungal spores to reach the
chicken meat.

Chicken meat acts as a breeding ground: Chicken meat provides the right
environment for the growth of fungi due to its moisture, nutrients, and warmth.

Time: Three days is sufficient time for fungi to colonize the chicken meat surface.

Important Note: Chicken meat left without refrigeration for a longer period,
though covered with gauze, is very unsafe. It is highly susceptible to foodborne
illness. The chicken meat should be refrigerated immediately after cutting. It
should be consumed on the recommended time frame

Food Safety Advice

The chicken meat should be immediately refrigerated: It is a slow growth of the

bacteria and fungi.

It should be consumed within a recommended time frame: Check the "use by

date" on the packaging.

Cook the chicken meat. Its inner temperature should rise at least up to 165°F or
74°C. Then, harmful bacteria in the chicken will be killed.

Conclusion

Gauze will give a certain amount of protection but undoubtedly it is not safe from
maggots and fungus produced from the chicken meat which was left sealed for
three days. It remains risky to get food poisoning. The proper refrigeration of
chicken meat should be taken and guidelines on how to handle and cook chicken
meat must be followed.

In summary, while gauze provides minimal protection, chicken meat left exposed
for three days is highly susceptible to contamination by maggots and fungi, posing
significant food safety risks. Immediate refrigeration and adherence to proper
handling and cooking guidelines are essential to prevent foodborne illness.

Jar C explanation
Yes, certainly maggots would be observable on chicken meat left not sealed in a
container over three days. Obviously, the actual time depends upon such things as
temperature and fly activity, but they are drawn to exposed flesh and lay eggs on
this. Within 48 hours these hatch into maggots and these larvae continue to feed
on the flesh, appearing on the latter end of that period and beyond.

Here is a step by step procedure on how the whole process goes on:

Fly Attraction and Egg Lay

The smell of dead organic matter, including meat, attracts flies to lay their
eggs.The females lay the eggs in a cluster on the surface of the meat, typically
around the crevices and moist portions.These are microscopic eggs that can't be
seen by the human naked eye.

Formation of Maggots

During this stage, maggots begin emerging from the eggs after 48 hours of
temperature fluctuation.They are small, white, and worm-like, with a pointed
head and a segmented body.

They grow and feed on the meat fast by burrowing through tissue, leaving behind
trails of decay.

Visible Maggots

Within just a few days, maggots will grow large enough to be easily seen.

They will be moving and feeding on the meat actively, thus infesting it obviously.

It presents with the presence of maggots and thus it would have deteriorated very
widely to such an extent it is unpalatable.

Preventive and Controlling

Storage. Meat kept in refrigerators or freezers preventing entry of flies to it nor

accelerates its spoilage.

Storage in Tightly Sealed Pails or Containers. Prevents it from gaining access to a

fly.

Dispose off remaining meat waste as soon as practicable; especially during

seasons of warmth in the years when the flies will also be warm.

Sanitation: Ensure a clean environment within the kitchen and deny sources for
flies to lay their eggs.

Conclusion
When chicken meat is not covered and left in a room at room temperature for
three days, there is ample time when flies can lay their eggs, and the maggot
hatches and develops within this period. With noticeable maggots, then significant
spoilage has taken place, and the meat will be unsafe for human consumption.
Storage and sanitizing the meat will also deter maggots from the meal.

Yes, it is quite probable that visible fungi, also known as mold, will grow on
chicken meat left unsealed in a container for three days. The exact time depends
on temperature, humidity, and the presence of fungal spores in the environment,
but the conditions are favorable to the growth of fungi.

This is how fungi can grow on chicken meat:

Fungal Spores and Contamination:

Spores. Fungal spores are found in the air and soil, attached also to every dust,
even the surface. Spores are tiny particles, dispersed widely. When meat comes to
air, then a chance exists with exposure to environmental surfaces in obtaining
contamination of the fungus.

Moisture. Meat holds warm nutrition within; hence, moist gives ideal conditions
to mushroom to develop and thrive

Germination: After the fungal spores settle on the meat, they germinate and start
growing into a network of hyphae.

Colonization: The hyphae grow and multiply, and the colonies of mold become
visible on the surface of the meat.

Color and Texture: The color of mold colonies ranges from white to green, black,
or blue. They often have a fuzzy or velvety texture.

Timeframe for Growth:

Rapid growth: Mold can grow up rapidly on meat, mostly in warm and humid
climatic conditions.

Visible within days: Very likely to see visible molds growing on chicken meat
three days after it has been unsealed.

Spoilage: Where there is mold, meat has gone bad and has become unsafe for
consumption

Prevention of Fungus Growth

Refrigeration: Store the chicken meat in the refrigerator where bacterial and
fungal growth takes a slower pace.

Meat would be left in carefully closed containers so that no air and dust would
come into contact with it.

Spoilt or moldy meat would be disposed of immediately

Sanitize the kitchen area to lower the spore population

Conclusion:

Leaving chicken meat unsealed in a jar for three days favors fungi to grow.
Visible mold must be observed within the timeframe, meaning the meat has
spoiled and is unsafe for consumption. Proper storage and sanitation can prevent
fungal contamination and ensure food safety.

In summary, leaving chicken meat unsealed at room temperature for three days
creates optimal conditions for both maggot and mold growth, leading to
significant spoilage and rendering the meat unsafe for consumption. Effective
storage and sanitation practices are essential to prevent such contamination and
ensure food safety.

Observation Sheet
Day 4
Jar A Jar B Jar C
October/18/2024
Reddish, pale, dark Reddish, pale, dark Reddish, pale, dark
red or brown red or brown red or brown
Color
(some area they are (some area they are (some area they are
not all same color) not all same color) not all same color)
Smell Rotten Rotten Rotten
 Growth of
No Yes Yes
maggots
Growth of fungi Yes Yes Yes

Jar A explanation

It is most likely that maggots will not come out on chicken meat inside an airtight
bag for four days. Let me explain why:

Tightly closed containers prevent access: The solid proof-proof container

prevents the flies from crossing the barrier to lay eggs on the meat. This leaves
out the main maggot contributor.

Limited oxygen: An air-tight container limits oxygen supply, which limits

maggot growth. Maggots require oxygen to be alive and grow.

Note Important: A sealed container provides a great deal of safeguarding against

maggots, but one must remember that even in a controlled environment, bacteria
will begin to grow on meat. So, importance must be given by refrigerating
chicken meats within reasonable time with an allowable time intake for
consumption.

To ensure food safety, always

Refrigerate the chicken meat immediately, which slows the rate of bacterial and
fungal growth.

Consume chicken meat in time: Check the "use by" date in the packaging.

Cook chicken meat completely: Achieve an internal temperature of at least

165°F (74°C) to ensure the destruction of harmful bacteria.

In conclusion, even when left outside, four days in an airtight container is enough
to minimize the possibility of visible maggot growth on chicken meat. Still, it's
always best to store chicken meat in the refrigerator as soon as possible and cook
and handle it properly.

It is pretty unlikely that the fungus growth will happen visibly in chicken if left
in an airtight container for four days since

Oxygen deficiency: Generally, most fungi require ample oxygen to grow. If the
airtight containers limit oxygen, then obviously, fungi will not develop. However,
there are some forms of fungi that can stay alive in low oxygen supplies, but they
need proper conditions to thrive.

Spores may be present: Although the package is sealed, spores of fungi have
already contaminated the chicken meat or may be present in the package. In any
case, these will not germinate and grow into visible colonies in four days without
sufficient oxygen and moisture.

Important Note: Although an airtight container can offer a lot of protection

against fungi, it is crucial to understand that even with a controlled environment,
bacteria are bound to develop on the meat. So it has to be cooled as quickly as
possible and consumed within the time considered safe for consumption of
chicken.

For food safety, always:

Chicken meat should be refrigerated: This slows down the bacterial and fungal
growth.

Use chicken meat before the time indicated on the package. Check the "use by"
date on the package.

Cook chicken meat to an internal temperature of at least 165°F (74°C) in order

to kill harmful bacteria. Conclusion In total, even outside, chicken meat placed
in an airtight container for four days results in fungal growth that is almost
certainly too small to be seen.

In summary, while an airtight container significantly reduces the likelihood of

visible maggot and fungal growth on chicken meat over four days, it is essential
to prioritize proper refrigeration and cooking practices to ensure food safety and
prevent bacterial development.

Jar B explanation

Yes, it is very likely that maggots will be seen on chicken meat kept in a
container covered with gauze for four days. Here's why:

Gauze is not a good barrier, because though the gauze provides ventilation, the
flies can still reach the meat. Flies are small enough to slip through the laces of
the gauze and lay eggs.

Flies by the meat: Flies like the stench of spoiled meat, and they hatch their eggs
on it.

Eggs hatch quickly: Flies lay eggs that hatch into maggots within 48 hours. This
means that even if flies only have a short window to lay eggs, they can still
produce visible maggots within four days.
Important Note: Chicken meat should not be left at room temperature for more
than a few hours, even with a gauze covering. This is highly unsafe and risks
severe food poisoning. Always refrigerate chicken meat promptly and consume it
within the recommended timeframe.

Food Safety Tips

Freeze the chicken meat instantly: This will suppress the growth of bacteria and
fungi.

Consume chicken meat within the recommended time. Check the "use by" date
on the packaging.

Cook chicken meat to an internal temperature of at least 165°F (74°C) to kill

harmful bacteria.

In conclusion, gauze might offer a little protection, but surely not a good way of
preventing maggots from infesting chicken meat left uncovered for four days.
It's always a must to preserve food safety by refrigerating.

with proper handling and cooked in accordance with regulations.

It is likely that visible fungal growth will occur on chicken meat stored in a
container with a gauze cover for four days. Here's why:

Gauze allows for air circulation: Even though gauze allows air circulation, it is
not a good barrier to ensure that fungal spores are prevented from reaching the
chicken meat. Fungal spores are in the air and can easily penetrate the gaps in
the gauze.

Chicken meat is a breeding ground: The moisture and nutrients combined with
warmth make chicken meat an ideal breeding ground for fungi.

Time is one important factor: Four days may be enough for the colonization of
the surface by the fungi, especially given moisture and air circulation.

Important Note: It is very unsafe to let chicken meat stay unrefrigerated for long
periods, even covered with gauze. It's a significant risk of foodborne illness.
Always refrigerate chicken meat immediately and consume it within the
recommended time frame.

Food safety tips:

Store chicken meat immediately as this delays the proliferation of bacteria and
fungi.

Consume chicken meat in time: Look for the "use by" date marked on the
product.
It should be cooked to an internal temperature of at least 165°F (74°C) to
eliminate harmful bacteria. In conclusion, there is some protection offered
through gauze, which is not a reliable solution to prevent fungal growth over
chicken meat left unsealed for four days. Be sure to always refrigerate chicken
meat as soon as possible and always follow correct handling and cooking
procedures.

In summary, while gauze may provide minimal protection, it is ineffective in

preventing maggot and fungal infestations on chicken meat left unrefrigerated
for four days, highlighting the critical importance of proper food storage and
safety practices. To ensure food safety, chicken should be refrigerated promptly
and consumed within the recommended timeframe.

Jar C explanation

Yes, it is very probable that maggots will be visible on chicken meat stored in a
container without a cover for four days. This is because:

Open invitation: Leaving chicken meat open leaves it directly exposed to flies,
which are attracted to the smell of decaying meat. They will readily lay their eggs
on the meat.

Fast development: The eggs of the fly hatch into maggots within 48 hours. Thus,
even though the flies have a limited time to lay eggs, the visible maggots might
take only four days.

No lid: There is no lid that will prevent the flies from reaching the meat directly.

Important Note: Chicken meat should not be left unrefrigerated for a long time,
even without covering it. It is very dangerous and poses a severe risk of
foodborne illness. Chicken meat should be refrigerated immediately and should
be consumed within the given time frame.

Food Safety Guidelines:

Refrigerate chicken meat promptly: This will slow the bacterial and fungal
growth.

Eat chicken meat in time: Check the "use by" date on the package.

Cook chicken meat properly: The internal temperature needs to be at least

165°F (74°C) to kill the dangerous bacteria.

In conclusion, if chicken meat is left uncovered for four days, there is a high
chance that maggots will be seen. Food safety should always be followed by
refrigerating chicken meat immediately and proper handling and cooking
guidelines.

It is highly likely that, after four days, exposed chicken meat in an open
container will be covered in visible fungal growth.

Exposure to air: Chicken meat left uncovered is directly exposed to air, which
contains many fungal spores. Since these spores are microscopic, they settle
easily on the meat.

Ideal environment: Chicken meat gives a perfect environment for fungal growth,
which consists of moisture, nutrients, and warmth. These conditions make the
spores germinate and multiply rapidly.

Time: Four days would be just enough time for fungi to become established on
the surface of chicken meat, especially where there is moisture and the presence
of air. If temperature and humidity are optimum, fungal growth may show in a
matter of few days.

Important Note: The chicken meat left unrefrigerated without any cover for
extended periods is super unsafe. Food poisoning risk is great. Always
refrigerate chicken meat right away and consume it within the shelf time.

About Food Safety:

Refrigerate chicken meat immediately: This will slow down the growth of
bacteria and fungi.

Use chicken meat within a specified timeframe: Look for the "use by" date on
the package.

Cook chicken meat thoroughly, and make sure it is hot inside to at least 165 °F
(74°C).

Overall, the possibility of visible growth of fungus is highly likely if chicken meat
is left uncovered for four days. Chicken meat should always be handled safely,
refrigerated immediately, and cooked properly to avoid foodborne diseases.

In summary, leaving chicken meat uncovered for four days significantly

increases the likelihood of visible maggot and fungal growth, highlighting the
critical importance of proper food safety practices, including immediate
refrigeration and thorough cooking. Adhering to these guidelines is essential to
prevent foodborne illnesses.
Observation Sheet
Day 5
Jar A Jar B Jar C
October/19/2024
Reddish, pale, dark Reddish, pale, dark Reddish, pale, dark
red or brown red or brown red or brown
Color
(some area they are (some area they are (some area they are
not all same color) not all same color) not all same color)
 Smell Rotten Rotten Rotten
Growth of
No Yes Yes
maggots
Growth of fungi Yes Yes Yes

Jar A explanation

Understanding Maggot Growth in Airtight Conditions

Maggot Development: Maggots are actually fly larvae, most often houseflies. They
usually emerge from eggs laid on rotting organic material.

Airtight Sealing: A sealed jar stops air from passing through, and most organisms,
such as flies, can't live without air. If it's sealed tight, adult flies would presumably
not be able to get in to lay eggs.

Timeframe: Inside a closed space, it's not the best conditions for maggot growth. Flies
need oxygen to live, and without it, they can't grow or have babies. Conclusion: Even
if the jar was really airtight and exposed outside for 5 days, it's very unlikely maggots
could develop or even be seen in it. Nothing organic inside the jar would be reachable
to flies, so the cycle couldn't begin.

Key Points to Consider

Temperature and Environment: Temperature and Environment: Environmental factors

(temperature, humidity) would influence the probability that maggots would develop
if the jar were not sealed.

Potential for Contamination: Unless the jar was hermetically sealed, or if there were
tiny cracks, flies could fly in and lay eggs, and the maggots would grow.

Observation: If you notice any maggots after 5 days or so, that would indicate that the
jar was not hermetically sealed or that some sort of contamination occurred.

In short, if a jar full of maggots is left outside for 5 days under proper airtight
conditions, the maggots shouldn't be there.

Understanding Fungi Growth in Airtight Conditions

Fungi Development: Fungi, including molds and mushrooms, reproduce through

spores. These spores can float in the air and land on, well, everything, including
organic matter.

Airtight Sealing: A sealed jar prevents the exchange of air, which is crucial for the
activity of most organisms, including fungi. If the jar is sealed tightly, spores probably
could not get in from the outside world.

Timeframe: Fungi typically require moisture, nutrients, and oxygen to grow. In a

sealed system, the absence of movement in the air can prevent their growth. But if the
jar held any organic matter that was already infected with fungal spores, growth might
take off.

Conclusion: If the jar was actually airtight and left outside for 5 days, then very little
visible fungi would have grown inside of it. Nothing inside the jar would be available
to outside spores to initiate the life cycle.

Key Points to Consider

Moisture and Temperature: Fungi thrive in moist environments. If the jar contained
moisture, it could create conditions conducive to fungal growth, even in an airtight
setting.

Potential for Contamination: If the jar hadn't been sealed properly or if there were any
cracks or small holes, it would have let in spores and caused fungal growth.

Observation: If you see fungi after 5 days, it would indicate that the jar was not fully
sealed or that some sort of contamination was in the jar prior to sealing.

So in general, no fungi should be present in a jar that has been outside for 5 days
under proper airtight conditions, unless it was pre-contaminated.

In conclusion, understanding maggot and fungi growth in airtight conditions is

essential. Maggots, as fly larvae, need oxygen to develop, so if a jar is truly airtight,
maggots are unlikely to be present after five days. Similarly, fungi require moisture
and nutrients to grow, so under airtight conditions, minimal visible growth would
occur if the jar was truly sealed. Key factors such as temperature, contamination
potential, and observation help determine the likelihood of maggots or fungi
developing in a sealed container left outside for a short period.

Jar B explanation

Yes, the maggots are going to be visible in a gauze-covered jar that has been left
outside for 5 days.
Here's why:
The attractiveness of flies to decaying organic matter, which would be present in the
jar.
Laying Eggs: Flies will lay eggs in proper breeding places, and a jar full of food waste
is perfect.
Hatching: It would take only a couple of days for maggots to hatch from fly eggs.
Important Note: Whenever food is left outside and uncovered, it invites pests and can
cause health risks. It is advisable to store food properly to avoid such situations.

It could be apparent if fungi do grow inside a jar that is capped with gauze that has
been kept outside for 5 days. It's because of this:
Spores: Fungi reproduce through spores, which are microscopic and can travel
through the air.
Conditions: Moisture, warmth, and food, such as leftover food in the jar, create the
perfect conditions for the growth of fungi.
Time: This may take 5 days to fully develop in some species while requiring more
days in others.
Factors affecting visibility:
Type: The different kinds of fungi will grow at varying rates.
Food source: The type of food in the jar can induce fungal growth.
Temperature and moisture: Warm and wet weather conditions are conducive to
fungus growth. Conclusion: It is possible to see fungi after 5 days, but it is not
guaranteed. They only develop visibly if the conditions are just right.

the likelihood of observing maggots and fungi in a gauze-covered jar left outside for
five days due to the attraction of flies to decaying matter and the optimal conditions
for fungal growth. Proper food storage is essential to prevent such infestations and
associated health risks.

Jar C explanation

Yes, maggots would strongly be present in a sealed jar with an open top and left
outside for 5 days.

Here's why:
Easy Access: An open lid allows flies direct access to the jar's contents.
This will become an ideal breeding ground if there's food or decaying matter inside
because flies would most likely want to lay eggs in that type of environment.
Short incubation period: The eggs of the flies hatch into maggots within a few days,
so it is very likely that they would be there after 5 days.
Important Note: Leaving food outside uncovered can attract pests and lead to health
hazards. Proper storage of food should be ensured to avoid such conditions.

Most probably the jar left outside for 5 days ought to be seen having fungi on
opening because:
pore exposure: an open lid exposes it to constantly airborne fungal spores as they are
omnipresent in the environment.
Ideal Conditions: Being moist and, at worst, a food-rich enclosure due to possible
leftovers containing organic matter inside the glass jar, it becomes just an ideal
environment to develop fungi.
Fast-growing: Fungi may appear overnight and grow in as little as two days,
especially under the right conditions.
An important note: leaving food outside uncovered will attract pests and possibly lead
to some health risks. It is always necessary to store food properly.
Though the search result here is specifically about growing mushrooms, it shows that
water and an appropriate environment help in the growth of fungi. An open lid on this
jar would create the ideal setting for fungal spores to settle and begin growing in the
jar from the air.

Leaving a sealed jar with an open top outside for five days will likely result in the
presence of maggots and fungi due to easy access for flies and airborne spores,
respectively. Proper food storage is essential to prevent pest attraction and potential
health hazards.

Day 0-5 Conclusion

This experiment illustrates the biogenesis theory clearly that postulates that living
things can only arise from pre existing living things. This was observed within the
duration of five days in regard to the spoilage of a chicken meat. Maggot
development: the maggots in expected jars (B covered in gauze and C open) are seen
only in the presence of flies. Flies are living organisms which lay eggs which turn to
maggots thereby illustrating the biogenesis theory. The reason there were no maggots
in Jar A which was airtight was because flies would not gain access and lay eggs
which are potentially living Fleas.

Fungal growth: The appearance of fungi within every jar surface including the sealed
one (Jar A) provides evidence that spores are airborne and all around hence available
for use. Spores are the reproductive cell of fungi which are living organisms and
although they are small, they are visible to the eyes. Because it is hoped that the
filmed meat will discourage, or perhaps even stop, the growth of most fungi, it is
puzzle that both containers did not secure 100 percent protection against fungi.
Therefore it is possible that the spoiling spores were already on the chicken inside the
package before sealing it.

Key Points:
Spontaneous Generation is a Myth: The study proves that the meat did not give rise to
mummies and rot. Their occurrence is ascribed to the entry of external agents (flies
and spores).
All Living Organisms have a Role in the Experiment: The experiment insists on the
availability of living organisms that mature before the development of maggots and
fungi. That provides evidence for the biogenesis hypothesis and also reason why food
materials must be kept in a way that these organisms will not be introduced.
Airtight Containers and Biogenesis: The application of airtight containers successfully
restricted the proliferation of maggots and fungi, indicating that biogenesis theory can
be utilized to regulate the growth of organisms in food storage.

Future Studies:
Examine what types of fungi would grow in the different conditions and storage
temperatures and examine how fast they grow.
Determine how specific environmental variables (temperature, humidity, and oxygen
levels) affect the emergence of maggots and flies respectively.
Test different varieties of food storage containers and covers and how effective they
are in preventing the contamination and proliferation of organisms within the food
stores.
We are able to control spoilage by using storage methods that are in line with the
theories of biogenesis.