UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
1

FOOD UTILIZATION: PREDICTING THE CONTRAST OF TRANSMISSION OF

MOLDS IN FOOD PRODUCTS

A Research Study Presented to the

Faculty of Extraction of Junior High School

University of Saint Anthony

City of Iriga

RESEARCHERS:

Kathleen Faith Baliwag

Marc Angelo Canuto

Denyle Mae Pamonag

Jullana Shamaine Khaye Ramos

Sharyn Kate Sabiano

Ashleigh Anne Silva

Sophia Jessica Toraldo

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
2

ABSTRACT

Molds are part of the fungal species typically found at a vast number of locations that

includes moisture. Varieties of molds were understood by many as of today.

Furthermore, these fungi normally develop on food products. This study explored the

conundrum within individuals dealing with these fungi on the food products which are

essential on their daily lives and to lengthen their knowledge on molds. Answering their

unspoken questions about molds was the sole purpose of pioneering this research.

Finding out the factors that affect the growth of molds on a certain area, which kind of

food product would inculcate a large number of molds within a certain time.

To find out facts and data about these problems, the researchers developed an

experimental tool that involves kinds of food products namely dairy product (cheese),

Wheat product (pandesal), citrus fruit (calamansi), meat product (adobo), processed

food (hotdog). The experiment lasts for 3 weeks and within these days the researchers

observed the well being of these food products with the constant amount of light and

moisture present on the location of the subjects. The food products are presented with

twice the amount of food to be observed. After that each subject is placed inside a

ziplock bag where the moisture can be distinguished, The subjects are then placed on

two categories of temperature; the cold and hot temperature. The experiment was

concluded after 3 weeks where the results were clearly viewed.

The results were written down on tables which were presented by percentage. On

the first week of the experiment, the citrus fruit showed the fastest growth of molds with

10% surface covered. 40% of the surface of the wheat product was covered on the
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
3

second week of the experiment. On the last week of the experiment for the hot

temperature category, the wheat product displayed the fastest growth of molds within all

the subjects. On the other hand, on the cold category only the processed food displayed

growth of molds within the time of the experiment.

Moisture, temperature, and light were the factors involved on the experiment proper.

Considering the results from the experiment, the researchers proposed that the growth

of mold on food products varies on the temperature where the food is placed. The hotter

the temperature the higher the rate of growth and the colder the temperature the lesser

the amount of molds will be present on the food product.

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
4

CHAPTER 1

The Problem

INTRODUCTION

In this day and age people tend to more cautious and keener in monitoring their

meal times, these includes the food intake as well as the quality of the food consumed.

The dangers of eating are exceptionally unavoidable, it can be conveyed through the

lack nutritional value of the food product, the ingredients being added, and the

microorganisms that grow with the food according to the number of days it is being

preserved. Bacteria, yeast, viruses are some of the microorganisms that grow on foods

that we intake each day, apart from those are what we call molds. These molds are

derived from the outside environment which is the main reason why foods that are not

kept in place are being overfilled by these microorganism.

Food constitutes an important part of life .Making its safety a major public

concern. Problems with food safety remain a challenge. The Republic Act 10611 or the

Food Safety Act of 2013 endures food safety from farm to table, an integrated regulatory

system for food control that is anchored in a transparent and risk-based approach. With

the help of the Department of Agriculture (DA), Department of Health (DOH), and

Department of Interior and Local Government (DILG), safety standards and regulations

for foods are attained. One of the main problem that affects the food safety are molds.

Molds are those microscopic organisms that has an important role in the breakdown of

plant and animal matter. Molds affects human through inhalation. Molds are generally

not harmful to healthy humans.

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
5

As we all know, molds are multicellular filamentous fungi whose growth on foods

is usually readily recognized by their fuzzy or cottony appearance. It is one of the most

abundant microorganisms that causes spoilage, decay and maximum exploitation of

food products. The contamination of food products with molds are number one causes of

food poisoning and other health problems. On the contrary, molds have different uses in

manufacturing food products. Molds are useful particularly in refining cheeses or the

production of enzymes. The enzymes used in the food industry are of microbial origin.

This study aims to determine how we can deal with molds in food products.

Molds only need a few things to grow and multiply, like moisture, nutrients and a suitable

place to grow. This study involves acquiring prior knowledge about the incorporation of

molds in food products. Molds should not be permitted to grow and multiply indoors,

especially in our food products. When this happen, health problems can occur and some

materials may be damaged. This study will also determine which certain food

products .molds will grow the fastest and slowest and which food products will have the

largest and least amount of molds.

The researchers ought to accumulate basic information about molds as well as

its major outruns in food products. These information will function as the main basis

when it comes to the experiment proper. Enough time, adequate temperature and

accurate materials and equipment are needed to conduct the experiment. Due to the

side effects of molds in food intake there is a great need to focus on the issue of molds

and accumulate findings that will prove the research study entirely.
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
6

BACKGROUND OF THE STUDY

Molds are microscopic fungi that live on plant or animal matter. Many species of

fungi exist but no one knows how many it is but by estimating it ranges from tens of

thousands to 30,000 and more. Most are threadlike organisms and the production of

spores is characteristic of fungi in general. By air, water, or insects spores can be

transported. It has branches and roots that are like very thin like threads.

When the mold is growing on food and may be very deep in the food the roots

are very difficult to see. Invisible bacteria are growing among foods that are moldy.

Cleanliness is vital in controlling mold. Molds are found in virtually every environment

and can be detected, both indoors and outdoors, year round. Its growth is encouraged

by warm and humid conditions. Outdoors, they can be found in shady, damp areas or

places where leaves or other vegetation are decomposing. Indoors, they can be found

where humidity levels are high. Molds form spores which, when dry, float through the air

and find suitable conditions where they can start the growth cycle again. Examine well

all the foods before buying it as well as all the containers. Check it and if there is

something there alarm or notify the stores for the safety of everyone.

STATEMENT OF THE PROBLEM

The main goal of this research is to determine the specific food products that will

affect the amount of time intended for the production of molds. The research study

attempts evidences with accordance to the topic: Food utilization: predicting the contrast
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
7

of incorporation of molds in food products more specifically it sought to answer the

following questions:

1. What are the different factors that lure molds to grow on the following food

products?

a.) Dairy product

b.) Citrus fruit

c.) Wheat product

d.) Meat product

e.) Processed food

2. Given the context of molds utilized in food products, what certain products will be

the most potent in terms of finding the condition showing the:

a) Most number of molds

b) Least number of molds

c) Fastest growing of molds

d) Slowest growing of molds

3. After conducting the experiment, what ideas can be proposed based from the

findings of the study?

OBJECTIVES

1. To be knowledgeable about food molds when it utilizes such food products and

how to eliminate it for the sake of human health.

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
8

2. To know when and where food products are most potent of gaining food molds.

3. To be mindful of the factors that causes food molds to grow either fastest or

slowest in food products and its effects to it.

4. To increase the people's consciousness about food molds and what causes it to

grow on foods.

DEFINITION OF TERMS

For better understanding of the words used in the study, the following terms were

defined conceptually:

Bacteria - are a type of biological cell. They constitute a large domain of prokaryotic

microorganisms.

Cleanliness - vital in controlling and preventing the growth of molds on food products.

Community- is a social unit (a group of living things) with commonality such as norms,

religion, values, customs, or identity. Communities may share a sense of place situated

in a given geographical area (e.g. a country, village, town, or neighbourhood) or in virtual

space through communication platforms.

Contrast - to compare the results taken on the different conditions of mold growth.

Effect - the result when molds are ingested in the body.

Food Utilization - to handle food for a particular purpose.

Fuzzy - fluffy or frayed texture and appearance

Health Problems - Conditions that can be acquired when molds are ingested.

Keener - a person who is extremely eager and enthusiastic

Microorganisms - a microscopic organism, especially a bacterium, virus, or fungus.

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
9

Molds- is a fungus that grows in the form of multicellular filaments called hyphae In

contrast, fungi that can adopt a single-celled growth habit are called yeasts.

Multicellular - organisms that consist of more than one cell, in contrast to unicellular

organisms.

Filamentous - growth of certain bacteria

Ought - to indicate something that is probable

Spores - are the asexual reproductive units of non-flowering plants, fungi and bacteria.

Spores are a single-cell surrounded by a thick cell wall. Spores can be dispersed by air

currents, water, and animals.

Viruses - is a biological agent that reproduces inside the cells of living hosts.

Yeast - are eukaryotic single-celled microorganisms classified as members of the fungus

kingdom

ASSUMPTIONS

The study was premised on the following assumptions:

1. The growth of molds on food products vary as to its classification such as dairy

product, citrus fruit, wheat product, meat product, processed food, beverages,

and sweets.

2. Molds grow at different conditions showing the fastest growing molds, most

number of molds, slowest growing molds, and least number of molds.

3. Molds on food products can cause a variety of health effects.

HYPHOTHESIS

This study attempted to test the null hypothesis that:

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
10

1. The number of molds that will grow on a certain area is based upon the amount

of water, moisture and temperature present.

THEORETICAL FRAMEWORK

This study stem from three related theories: PROGRESSIVE UTILIZATION

THEORY by Prabhat Ranjan Sarkar, THEORY OF PLANNED BEHAVIOR AND FOOD

CHOICE by Dietarians and THEORY OF FOOD CORRUPTION by the researchers.

PROGRESSIVE UTILIZATION THEORY is a theory that started way back 1959

developed by Indian philosopher and spiritual leader Prabhat Ranjan Sarkar. This theory

involves the attempts to balance the need for societies to create both wealth and grow

as well the requirements for distribution. It offers the promise of a new economic order in

which the world’s resources will be distributed in an equitable and rational fashion. The

main aim of this theory is to provide "proper care" to every being on the planet, including

humans, animals and plants.

Relating to the research study, this theory also involves giving proper care to

food products and preventing each one from spoiling and acquiring inhabitants on the

food.

THEORY OF PLANNED BEHAVIOR AND FOOD CHOICE is a theory that

suggests the mind-set of individuals when it comes in selecting the adequate type of

food to eat. The main target of this theory is to develop the behaviour to eat healthily.
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
11

Food choice is basically a learned process and a difficult goal to fulfil, it essentially

requires perseverance and hard work in order to perfect and acquire the said behaviour.

This theory is related to the research study due to the fact that it points out the

different guidelines in choosing what food to eat. It depicts whether molds are to be

avoided or still be grown on the food we intake each day. It highlights the essentials to

be considered in adapting a controlled yet healthy diet.

THEORY OF FOOD CONTAMINATION by the researchers themselves states

that every food are bound to experience spoilage as time goes by because of the

following factors: BACTERIA, PROTOZOA, FUNGI, and TEMPERATURE. The main

focus of this theory is to prove that every food group has the capability to rot and be

contaminated when it reaches its due time.

This theory is related to the research study because it helps in pointing out which food

group takes the least and most time acquiring molds and the number of molds in a

specific time.
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
12

Figure 1.0
THEORETICAL PARADIGM
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
13

CONCEPTUALFRAMEWORK

The Conceptual Paradigm of the study served as the researcher’s guide and

reference

From the start to finish. The researcher used the system approach which shows the

interplay of three important elements: input, process and output.

Input. It includes the characteristics that stands as the reason of mold on the

following food products: Dairy product, Citrus fruit, Wheat product, Meat product,

processed food, Beverages Sweets, the most potent products in the following conditions:

fastest and slowest growing molds and most and least number of molds, based from the

findings of the study, the ideas that will be proposed.

Process. Analysis and interpretation of data, Surveys and questionnaires and

conducting a scientific experiment and observation.

Output. Chart that shows the results of the experiment, the findings and

conclusion.
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
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 The factors that stands as  Analysis and  Chart that shows the
the reason of mold interpretation of data. results of the
on the following food experiment, the findings
products:  Surveys and and conclusion.
 Dairy Product questionnaires and
 Citrus Fruit conducting a scientific
 Wheat Product experiment and
 Meat Product observation.
 Processed Food
 Beverages
 Sweets

 The conditions of
molds utilized in food
products:
 Most Number of Molds
 Least Growing Molds

FEEDBACK
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
15

Figure 2.0
CONCEPTUAL PARADIGM

SCOPE AND DELIMITATIONS

This study mainly focuses on the incorporation of food molds to food products.

The researchers aims to know the effects of food molds on different food products

varying in time, temperature, and other external factors affecting the growth and

development of molds. This study also aims to point out the other factors that causes a

faster development of food molds and its effects on the food products. However, this

study will only limit to conducting an experiment with limited number of food products

under certain conditions.

SIGNIFICANCE OF THE STUDY

The product of this study deemed relevance and it can benefit the following in

educating and spreading awareness about the incorporation of molds in food products

that can also cause food poisoning and other health problems.

Community. This study will accumulate basic information about food molds and

how they will occur. It will help them to be aware on the different instances and

preventing the growth of molds especially in their food products. In addition, it will also

prevent the increasing of risk of several health conditions to the people in the community.

This research will serve as a guide for the people to be careful and be observant on

what they eat. The result of this study will have a big impact for the families in the
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
16

community. It is important to control mold growth to keep your family and your home

safe and healthy.

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
17

NOTES

Koster, Egon & Mojet, Jos. (2006). Theories of food choice development. Understanding

consumers of food products 10. 1201/9781439824504.ch4.

Martin Haigh, Education for a Sustainable Future: Strategies of the New Hindu Religious

Movements, Sustainability, 10.3390/su2113500, 2, 11, (3500-3519), (2010).

McDermott, M.S, Oliver, M., Svenson, A. et al. The theory of planned behaviour and

discrete food choices: a systematic review and meta-analysis. Int J Behav Nutr Phys Act

12, 162 (2015)

Rachel Povey, Mark Conner, Paul Sparks, Rhiannon James & Richard Shepherd (2000)

The theory of planned behaviour and healthy eating: Examining additive and moderating

effects of social influence variables, Psychology & Health, 14:6, 991-1006, DOI:

10.1080/08870440008407363

Subrata Pramanik and Gopal Pramanik, Nanotechnology for Sustainable Agriculture in

India, Nanoscience in Food and Agriculture 3, 10.1007/978-3-319-48009-1_10, (243-

280), (2016).
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
18

CHAPTER 2

Review of related literature and studies

This chapter displays ideas, facts and conclusions that are obtained from reliable

and attested sources. These sources includes finished thesis, articles, journals, writings

of experts and published books which are presented into related literature, related

studies, and synthesis of the art. All the significant relation and contributions are being

discussed in order to comprehend its relevance to the present study.

RELATED LITERATURE

Centers a type of fungus that develop in food products when accumulated with

moisture. This study aims to deal with predicting sequel of growth and expanding

number of molds within a specific time and proving the theories regarding the study. An

experiment will be conducted which will assist the researchers to come up with a

conclusion to the problem.

In an article of medical news today written by James Mclntosh, disseminates

information about molds. It stated whether it is a cold, damp winter or a warm, humid

summer can result in moisture and appearance of molds. Experts estimated that there

are about 300,000 types of molds that can be observed on earth. Through air, attaching

to objects or people and areas where leakages can be seen are some of the many

places where mold spores can form. Concerning the health of the community, molds are

only lethal when the person has some kind of allergy when in contact with the fungi or

intake of spoiled, it may cause breathing problems, aspergillosis, hypersensitivity, fever,

nausea, headache and many more.

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
19

Mold and your home: What you need to know, an article by New York State

Department of Health includes ways and guidelines on how to prevent and get rid of

molds in houses. Mold will appear slightly fuzzy, discolored, or slimy patches that

increase in size as they grow, most molds produce odor that acts as indication that there

is a mold in food products. Locations such as bathrooms, window moldings, seal of the

refrigerator door, and surfaces on and around air conditioners emits molds. In preventing

the growth of molds in a home identify and control the moisture and water problems.

Cleaning anywhere in the house that has usually a moisture serves as the main step of

controlling the growth of molds in homes. All materials that can likely emit molds should

be removed and taken out of the house such as wet materials that cannot be dried and

porous materials. Inspect the area for thorough cleaning and make sure to inspect every

inch and corners of the house.

In an article by imagination station tackled about the safety and risks of ingesting

moldy bread. Removing physically or cutting the part where the molds are present

cannot ensure the safety of the intake of bread, rather there are still tiny bacteria that

cannot be seen by the naked eye. The colourful part of the spores on the surface of the

food are just the tip of what is going on inside. Most of the molds are harmless but some

are dangerous, some contains mycotoxins that causes allergic reactions and respiratory

problems.

What are food molds- Are molds Dangerous? An article written by What’s

cooking America contains terms such as Food molds defined as producers of chemicals

that causes the breakdown and rotting of food products. It states that some molds are

dangerous, causes allergic reactions and respiratory problems. Terms such as

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
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Mycotoxins (poisonous substances caused by some molds), Aflatoxin (cancer causing

poison produced by fungi) are included. Cheese molds on the other hand serves as an

exception on the lethality of molds, some cheese are eaten only after becoming moldy.

An article of Sciencing by Lauren Farrely includes the conditions for mold growth

whereas molds need four things in order to grow: Water, food, suitable air quality, and

temperature. Food products that contains these four things will probably attain molds.

This article also shows how molds grow, when the mold spore land on a surface it

searches for water and nutrients to feed off of. As it settles on the surface it spreads and

take over the whole surface for example a slice of bread. Molds are most common on

breads, cheese, and fruits and vegetables, all food ingested with molds has the potential

to make you sick.

A book entitled Mold Course chapter 1: introduction to molds by Environmental

protection agency embodies seven lesson that tackles about mold entirely. Lesson 1

defines what a mold really is, it includes the scientific explanation and definition of what

a mold really is. Molds are part of the fungus family that can be found indoors and

outdoors, it multiplies by extracting microscopic spores that later turns into a mold.

Lesson 2 states the factors needed by mold spores to grow and spread. Molds need

moisture control and food in order to grow indoors, some of the common sites of

development of molds includes bathroom tile, basement walls, areas around windows,

near leaky water fountains, around sinks. Lesson 3 is all about the health effects of

molds when inhaled or ingested. Allergic reactions, asthma attacks and irritant effects

are some of the examples. Molds exert allergens which are substances that causes

allergic reactions, irritants, and potentially toxic substances or chemicals (mycotoxins).

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
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Lesson 4 is all about the health effects of mycotoxins, more than 200 substances of

mycotoxins are already identified while some remain to be unidentified. Lesson 5 and 6

tackles the color and odor of molds. Mold comes in many colors commonly white. Molds

produce compounds that causes the volatile odor of molds. Lesson 7 states the

chemicals called Biocides that apparently responsible for break down and destroying of

molds. In most cases, it is not recommendable.

Detection of molds in foods and feeds: potential rapid and selective methods a

journal for food protection states that most laboratories out in the world still relies on the

traditional way of detecting molds. An estimation that 5 to 10% of global food losses are

due to molds is considered false, but it serves as an essential ground in order to control

food contamination by fungi. Mycological techniques range from microscopic

examination to plate or propagule count. Low mold count does not guarantee that the

product is safe. It is more efficient to quantify mold growth by its biochemical activity

rather than spore count. The potential rapid methods for detecting molds in food can be

grouped into the following: the use of selective and differential media, chemical ad

biochemical methods, direct methods, electrical impedance, and immunological methods.

A book entitled fungi and food spoilage by John I. Pitt, A.D. Hocing includes

contents that talks about the general fungi family. Located on the 11th chapter, page 469

to 488 tackles about the different degrees of spoilage in different food classifications.

Food spoilage is a contest between plant defence mechanisms and the ability of fungi to

overcome them. Spoilage of living fresh foods can be subdivided into two categories:

fruits and vegetables which are perishable unless processed and nuts and cereals which

naturally are intended to dry. Starting from page 489 of chapter 12 states the spoilage of
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
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JUNIOR HIGH SCHOOL DEPARTMENT
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stored, processed, and preserved foods caused by fungi. Dried foods are categorized as

solid foods, low in moisture and soluble carbohydrate. Includes cereals, nuts, dried meat,

dried milk, and spices. Due to the normal range of xerophilic fungi which are capable of

rapid growth and slow growth causes spoilage.

An essay found in 123helpme.com entitled instances of mold states the different

effects of molds on human health. Infants, children and pregnant women are the most at

risk. Based on Department of health and senior services shows a guide in making indoor

air quality mold free. Molds also acts as a lasting impact of natural disasters. National

institute of building sciences shows the instructions on how to eliminate molds in schools.

The best way to keep a surface mold free is to retain a clean and dry environment.

A book of science direct entitled Chemical Contaminants and residues in food

includes the following terms; the genus Fusarium, a mold fungi that can go from pale

color to reddish brown. More than 145 species are discovered as of 2017. Fusarium

species cause enormous economic damages and harvest losses. In East Asia like

Japan, China, Korea uses to make protein- rich soy beans and rice. Some other

products made with fungi and are fermented are rice wine, and nato.

RELATED STUDIES

Throughout the years, variety of thesis and studies were already published and

partaken by the public. Other researchers has taken interest on the facts and information

about different kind of fungi, specifically molds. This section will utilize the previous

related studies and relate it to this research problem.

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(Dr. Santiago G. Ortega Memorial)
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Edwin C. White, Justina H. Hill, “Study and deep research entitled Antibacterial

Products Formed by Molds: I. Aspergillic Acid, a Product of a Strain of Aspergillus

Flavus1”. This study aimed to present that a strain of Aspergillusflavus, grown on certain

liquid media, yielded filtrates that showed antibacterial activity against certain gram-

negative as well as gram-positive bacteria. This is the second reported case about the

behavior or molds that fleming observed, he founded the strain Penicillium notatum

formed a product that was in-hibitory, but not markedly lethal. Fleming’s mold has been

the subject for many investigations, it lead up in the preparation of a highly potent

product by McKee and Rake (1942) and in the recent report by Meyer et al.(1942). This

study represents details about Aspergillus Flavus. Aspergillus Flavus is a fungus that

grows like a thread branching also known as hypae. The flavus sometimes called molds.

Kanchan Jyoti Nakarmi, “Prevention of mold contamination”. This study

determine the major concerns on mold problems are centered around health effect and

economic impacts. There are different strategies that can be used to prevent molds.

Chemical sterilizers and fungicides are used to remove molds that can contaminate

goods and food products. Unwanted growth of molds can lead to decaying properties

and which leads to generation of waste and economic loss. Preventing the growth of

molds is the best way to evade molds from spreading. Nutrition is a basic component to

survive life. Mold is a heterotrophs. Mold can grow in all kinds of food products as they

provide all the necessities for mold growth. The determining factor for mold growth in

food would be temperature and method of storage. It can spoil foods and it can lead to

food loss. Consumption of mold- contaminated food can have impact on health as the

food loses their nutritional value. Food products are very prone to spoilage.
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
24

M. Ellin Doyle, Ph.D., “Microbial Food Spoilage — Losses and Control

Strategies”, Food Research Institute, University of Wisconsin–Madison, the research

shows that food spoilage is the process where a food product becomes unsuitable to

ingest by the consumer. The cause of such a process is due to many outside factors as

a side-effect of the type of product it is, as well as how the product is packaged and

stored. Numerous methods for detection of spoilage have been devised with the goals of

deter- mining concentrations of spoilage microbes or vola- tile compounds produced by

these microbes. Chemical reactions can cause deterrent sensory changes specially in

foods, this is caused by molds and other microorganisms. Some microbes can be found

in many types of spoilage, within a spoiling food, there is often a succession of different

populations that rise and fall as different nutrients become available or are exhausted.

This study was done to test the vulnerability of different molds and organisms to

Food products. Nageb Al-Zoreky, the researcher of the thesis entitled “Microbiological

Control of Food Spoilage and Pathogenic Microorganisms in Refrigerated Foods”. This

research is done to develop naturally occurring bacteria which can inhibit the growth of

food spoilage and pathogenic organisms. Spoilage of food and health hazardous

contamination can occur even though refrigeration, pasteurization, thermal processing,

fermentation and preservatives are widely used to extend the shelf life of many foods.

This can be dispatched by adding inhibitors to food products that will embittered the

growth of microorganisms even during refrigeration. The quality of food depends on the

factors that can affect them. spoilage of meat and poultry as well as many heated, moist

foods was attributed to psychotrophic bacteria like Pseudomonas putida and other molds
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
25

and bacteria, it was tested for discretion of several food spoilage and pathogenic

organisms.

A study entitled Technical Note No.133 states not all fungi which live upon wood

disfigure its strength, but conditions which raised the growth of molds, blue-stain fungus

and other non-injurious fungi are usually common to the growth of the wood destroyers

and the wood bearing the molds can be active. It has been looked with suspicion due to

the appearance of mold in timbers intended for the structural purpose.

Krause M, et al. J Occup Environ Hyg. 2006. This research shows the basis for

some common gypsum wallboard mold remediation practices. The bottom inch of

several gypsum wallboard panels was immersed in bottled drinking water; some panels

were coated and others were untreated. The panels were examined and tested for a

period of 8 weeks. This study investigated: (a) whether mold growth, detectable visually

or with tape lift samples, occurs within 1 week on wet gypsum wallboard; (b) the types,

timing, and extent of mold growth on wet gypsum wallboard; (c) whether mold growth is

present on gypsum wallboard surfaces 6 inches from visible mold growth; (d) whether

some commonly used surface treatments affect the timing of occurrence and rate of

mold growth; and (e) if moldy but dried gypsum wallboard can be cleaned with simple

methods and then sealed with common surface treatments so that residual mold

particles are undetectable with typical surface sampling techniques. Mold growth was

not detected visually or with tape lift samples after 1 week on any of the wallboard

panels, regardless of treatment, well beyond the 24-48 hours often mentioned as the

incubation period. Growth was detected at 2 weeks on untreated gypsum.

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
26

Water content is especially important. Microbes growing on fresh animal and

plant tissues are in approximate osmotic balance, because the water content of active

bacterial and fungal cells and of these substrates are similar (Pennington and Douglass

2005). The dehydration of food causes osmotic physiological stress and reduced growth

rates for the microbes (Blackburn 2006, Pitt and Hocking 2009). Some foods are

naturally preserved by having low water content and high concentrations of osmotically

active compounds. For example, dry seeds in approximate equilibrium with the

surrounding air typically have water contents in the range of 5–15% (Ellis et al. 1990). In

this condition, they can resist microbial growth and remain viable and nutritious for many

years. Many nuts contain high concentrations of fats and oils but relatively little water

and carbohydrate (Pennington and Douglass 2005). Honey contains superabundant

sugar but relatively little water, protein, and lipid, and it resists bacterial colonization but

is more susceptible to certain types of xerophilic fungi (Kunčič et al. 2013).

Mold has at least three parts which include the root threads, which invade the

food it lives on; the stalk, which rises above the food, and the spores which form at the

ends of the stalks which give the mold its color (USDA, par. 2). Mold develops from

spores, which when they are dry, “float through the air until they find suitable conditions

to start the growth cycle again.” (USDA, par. . When a mold spore lands on damp food,

“it swells and begins to grow by producing tiny hyphae (threads). The hyphae form a

tangled mass called a mycelium, which in turn produces aerial pyphae called stolons.

Rootlike structures known as rhizoids anchor stolons in the food” (Ammirati, par. 3). This

is what allows the mold to stay on the food. By the time the mold appears to the eye on
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
27

the surface of food, it has already penetrated into the food. Therefore, most molds are

threadlike spores (USDA, par. 1

Alvin Silverstein, Virginia Silverstein, and Robert Silverstein 47-48 this study

focuses on the Aspergillus blown mold that doesn’t help save lives but it is often used to

produce that citric acid that gives some candies and soft drinks a lemony flavor, as well

as to make soy sauce and a Japanese alcoholic drink called sake.The study of mold is

not for the weak stomach. The greenish color and resulting decay of the food does not

make it a very appealing subject to most. However, learning about mold, what it is, how

it can be harmful and how it is beneficial can be rewarding. Mold has an interesting way

of finding foods different from most other plant life. They also have a strange way of

traveling, basically catching a ride, on breezes and air currents. The most disturbing

things about mold is how sick it can make someone, but we mustn’t forget there are

benefits that have been found using mold in research to treat some types serious

diseases.

Food Spoilage, Storage, and Transport: Implications for a Sustainable

Future ,BioScience, Volume 65, Issue 8, 01 August 2015, Pages 758–768, mainly

implies on the external factors affecting the spoilage of food. Microbial growth also varies

with other environmental and physiochemical conditions. Growth rates are generally

highest on substrates that provide a well-hydrated, well-balanced mix of carbohydrates,

proteins, and lipids and sufficient quantities of essential minerals (Sterner and Elser

2002). These conditions are most readily met on fresh meat, fish, seafood, fruits, and

some vegetables. Microbial growth rates are lower, and may approach zero, when the
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(Dr. Santiago G. Ortega Memorial)
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JUNIOR HIGH SCHOOL DEPARTMENT
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composition of food deviates from such ideal mixtures (Blackburn 2006, Pitt and Hocking

2009).

SYNTHESIS AND GAP

The preceding literature and studies reviewed by the researchers were great help

in elaborating and pointing out prominent findings in terms of obtaining knowledge which

are found valuable to the present study. The information gathered from the previous

literature and studies made a huge and remarkable difference. It was observed that mold

growth was affected by the conditions surrounding it such as temperature, water, type of

food and air quality. Not all molds are harmless, some of them can be dangerous when

accumulated or ingested. Different strategies of preventing molds are also included to

provide the researchers the information they needed. The present study was provided

with views from different foreign literature and studies which can provide emphasis on

the significant relevance to the present study.

From the Review of Related Literature and studies, it could be determined that

there are some literature and studies about the growth of molds in households and other

areas but only a few has ventured on how to deal with molds on different food products..

Thus, this is the gap that the researchers of the study hope to be bridged through

experiments and proper observation.

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
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NOTES

Environmental Protection Agency. Mold Course chapter 1: Introduction to molds.

Retrieved from
https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.epa.gov/m
old/mold-course-chapter-
1&ved=2ahUKEwjyxr3x5ffmAhVRA4gKHcNSD3UQFjAPegQIChAB&usg=AOvVaw1u8Ic
bI__4gzsjeprYlfaK

Imagination Station. Is it safe to eat that moldy bread. Retrieved from

https://www.imaginationstationtoledo.org/educator/activities/is-it-safe-to-eat-that-
moldy-bread

James Mclntosh. Medical News Today. Retrieved from

https://www.medicalnewstoday.com/articles/288651.php

John I. Pitt, A.D. Fungi and Food Spoilage (pp.469-488). Retrieved from
https://books.google.com.ph/books?id=hlTTBwAAQBAJ&printsec=frontcover&dq
=predicting+the+contrast+of+incorporation+of+molds+in+food+products&hl=en&sa=X&v
ed=0ahUKEwixy67i5PLmAhVS62EKHQdID7IQ6AEIMTAG#v=onepage&q&f=false

Lauren Farrely. Sciencing. Retrieved from https://sciencing.com/why-does-mold-grow-

food-4966797.html

New York State Department of Health. Mold and your home: What you need to know.
Retrieved from https://www.health.ny.gov/publications/7287/

What’s Cooking America. What are food molds- Are molds Dangerous?. Retrieved from
https://whatscookingamerica.net/Q-A/Mold.htm
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
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Chapter 3

Research Methodology

This chapter presents the research methods and procedures used by the

researchers to accomplish the goals of the study. Hence, this contains the research

method/ design, materials for the experiment, equipment/apparatus used, experiment

procedure, and the statistical treatment of the data.

RESEARCH DESIGN

The researchers selected experimental method, particularly, repeated measure

design. This design is appropriate for the study because the researchers includes a

testable hypothesis and a dependent and independent variable. Experimental design

refers to how participants are allocated to the different conditions in an experiment. In an

experiment, a treatment is applied to part of a population and responses are observed.

Repeated measure design involves multiple measurements of each subjects, the

subjects are typically exposed to all of the treatment conditions. In this type of design,

each subject functions as an experimental block. A block is a categorical variable that

explains variation in the response variable that is not caused by the factors that you

really want to know about, these blocks are used to reduce bias and error.

MATERIALS

The materials used in the experiment for this study were 2 pieces; Cheese, 2

pieces ; hotdog, 2 pieces; pandesal, 6 pieces; Calamansi (sliced), 6 pieces; Pork adobo.
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
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The table shows the materials and ingredients used for the experiment for the

incorporation of molds in different food products.

Table 3.1

Ingredients used in the study

Ingredients Quantity

Cheese 2 pieces

Hotdog 2 pieces

Pandesal 2 pieces

Calamansi ( sliced ) 6 pieces

Pork Adobo 6 pieces

EQUIPMENT/ APPARATUS

The researchers used the following equipment for the observation of molds in

different food products: freezer and ziplock. The products are placed at a constant light

and moisture. These following equipment helps in determining the factors that molds

incorporate in different food products.

Table 3.2

Equipment used in the study

Equipment and utensils Quantity

Freezer 1 unit
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Zip lock bags 10 pieces

DATA COLLECTION

Method of Experiment

The researchers aimed to determine the duration, the factors that would affect

the growth of molds on variety of food product in a period of time. In a way by storing it

sealed on a zip lock placed on different locations with different room temperature but

with constant light and moisture.

Observation method

The experimenters observes the products each day for three weeks and

measure the temperature of the area where the specimen is placed to espy and

conclude on which food product will produce molds the fastest. The specimen are placed

on the freezer.

EXPIREMENT METHOD

Repeated measure design involves multiple measurements of each subjects, the

subjects are typically exposed to all of the treatment conditions. The researchers aimed

to determine the duration of the factors that would affect the growth of molds on variety

of food product in a period of time. In a way by storing it sealed on a ziplock bag placed

on different locations with different room temperature but with constant light and
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
33

moisture. The experimenters observes the products each day and measure the

temperature of the area where the specimen is placed to espy and conclude on which

food product will produce molds the fastest, slowest, small amount, big amount. The

specimen are placed on the freezer. Five setups were done where the products used are

placed in two varying temperature and are then compared after 6 days placed under

constant light and moisture and is then observed every day for three weeks. and is then

observed every day for three weeks.

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
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Notes

Minitab Blog Editor; Agnes Ogee, Mark Ellis, Bruno Scibilia, Cheryl Pammer, Repeated

measures designs: benefits, challenges, and an ANOVA example, Stete college

Pennsylvania, 2015

Dr. John Morley, “Describing Methods”. Academic Phrasebank, University of Mnchester,

2020

Saunders, M., Lewis, P. & Thornhill, A. (2012) “Research Methods for Business

Students” 6th edition, Pearson Education Limited.

Robson, C. (2011) Real World Research: A Resource for Users of Social Research

Methods in Applied Settings (3rd edn). Chichester: John Wiley.

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
35

Chapter 4

Presentation, analysis and interpretation of data

This chapter presents, analyzes and interprets the data gathered in this research

study. The data and information gathered were contracted from the experiment

discussed on the last chapter. The sequence of the content of this chapter is the same

with that of the statement of the problem located on the first chapter and certain tables

will also be used to further show the results of the experiment.

PRESENTATION OF DATA

Table 4.1

Condition of food products

Condition
Subjects
Temperature 1 ( Hot ) Temperature 2 ( Cold )

Dairy product 25°C -18 °C

Citrus fruit 26°C -16 °C

Wheat product 30°C -18°C

Meat product 27°C -17 °C

Processed food 29°C -17 °C

Table 4.1 shows the specific temperatures of every location where the different

food products were placed. Ten different locations and temperature and a constant

amount of light and moisture were put to test on the experiment conducted. The location,
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
36

temperature, amount of light and moisture serves as the factors that ultimately lure

molds into food products based on the experiment conducted.

RESULTS AND FINDINGS

Table 4.2

Results (hot temperature category)

Amounts of molds in percentage

Subjects
1 week 2 weeks 3 weeks

Dairy product 0% covered 0% covered 5% covered

Citrus fruit 10% covered 25% covered 70% covered

Wheat product 0% covered 40% covered 100% covered

Meat product 0% covered 1% covered 3% covered

Processed food 5% covered 10% covered 30% covered

Table 4.1

Results (cold temperature category)

Amounts of molds in percentage

Subjects
1 week 2 weeks 3 weeks

Dairy product 0% covered 0% covered 0% covered

Citrus fruit 0% covered 0% covered 0% covered

Wheat product 0% covered 0% covered 0% covered

Meat product 0% covered 0% covered 0% covered

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
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Processed food 5% covered 10% covered 30% covered

The Tables 4.2 and 4.3 shows the results of the experiment conducted for three

weeks. These tables display the food products as subjects of the experiment and the

amount of molds presented in percent form. The results and findings were divided into

two divisions, the hot and cold categories based from the two temperature used in the

experiment.

. For the hot temperature category, on the first week of the experiment only the

citrus fruit (calamansi) and the processed food (hotdog) grew molds The citrus fruit

(calamansi) has no growth of molds during the first four days of storage but on the fifth

day, the calamansi slices accumulated white spots covering areas of the surface and

increased in number on the sixth and seventh, the processed food (hotdog) became

mouldy on the fifth day of the experiment.

The second week of the experiment, the wheat product unexpectedly grew molds

faster compared to the other products it covered nearly half of the surface of the bread.

The molds became more evident on the processed food and citrus fruit days after the

experiment. A little amount of molds was seen on the surface of the meat product and

still no sign of any molds on the dairy product.

On the last week of the experiment, shows that the wheat product accumulated

the most number of molds in the span of three weeks and at the same time the fastest.

On the contrary, the meat product stands as the lowest and slowest product to grow

molds for three weeks.

 UNIVERSITY OF SAINT ANTHONY
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City of Iriga
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As for the cold temperature category, all of the subject food products except for

the processed food failed to grow any molds during the span of three weeks of the

experiment. This shows that the cold temperature slows down the growth of molds on

the food products regardless of the constant moisture and light used on the two

categories.

ANALYSIS

Figure 4.1
Interpretation of data

The figure 4.1 shows the cause and effect relationship of the temperature and

the growth of molds within the food products. The hotter the temperature, the higher and
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
39

faster increase of molds on the majority of food products tested as subjects on the

experiment. Contrast to this is the colder the temperature, the slower and lower the

increase of molds based from the experiment conducted for three weeks by the

researchers.

Figure 4.2
Elements of the experiment
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During the three weeks of experiment, the major element that the researchers

applied were moisture, temperature, light. The two elements, light and moisture were

kept constant throughout the experiment and the temperature was adjusted according to

the two categories used, the hot and cold and was dependent on the temperature of the

different locations used

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
41

Notes

Rodny Baula. Chapter 4 presentation, analysis, and interpretation of data. Retrieved

from:

https://www.academia.edu/24209633/Chapter_4_PRESENTATION_ANALYSIS_AND_I

NTERPRETATION_OF_DATA

University of Pretoria. Chapter 4 research results and analysis. Retrieved from:

https://repository.up.ac.za/bitstream/handle/2263/28216/04chapter4-

1.pdf?sequence=5&isAllowed=y&fbclid=IwAR0UCLlze3tXGK-mdWO7c3eo3xBjiJJL-

CATIB7UbxyzZ8-jq8L3uIM7X7k

Northern Caribbean University. Writing chapter 4 and 5. Retrieved from:

http://cel.ncu.edu.jm/Portals/0/Lunchtime%20Seminar%20Chapters%204%20&%205%2

0(1).pdf?fbclid=IwAR0IF6sS9ac1q57WFDkKjQshWbk5KY8S0gLj1ciaH-

GrgspT9Qpe1IeNoYU

University of southern California. Elements of chapter 4. Retrieved from:

http://dissertationedd.usc.edu/the-elements-of-chapter-

4.html?fbclid=IwAR3Y3jNTIqcJo44M_PHBM5jp6IQAwkydum4uD9XwrFTJmK9RhBrdR7

TCFlw
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
42

Chapter 5

Summary, Findings and Recommendation

This chapter presents the summary of the preceding chapters and reflects

the findings of the study. From the findings of the study, conclusions were drawn and

recommendations were given. The researcher on the experimentation on the production

of molds offers the following major findings and recommendations to help guide future

efforts in the development of other research.

SUMMARY

Molds are multicellular filamentous fungi whose growth on foods is usually

readily recognized by their fuzzy or cottony appearance. It is one of the most abundant

microorganisms that causes spoilage, decay and maximum exploitation of food products.

The contamination of food products with molds are number one causes of food

poisoning and other health problems. On the contrary, molds have different uses in

manufacturing food products. Molds are useful particularly in refining cheeses or the

production of enzymes. The enzymes used in the food industry are of microbial origin.

The researchers ought to accumulate basic information about molds as well

as its major outturns in food products. These information will function as the main basis

when it comes to the experiment proper. Enough time, adequate temperature and

accurate materials and equipment are needed to conduct the experiment. Due to the

side effects of molds in food intake there is a great need to focus on the issue of molds

and accumulate findings that will prove the research study entirely. The researchers

aimed to determine the duration, the factors that would affect the growth of molds on
 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
43

variety of food product in a period of time. In a way by storing it sealed on a zip lock

placed on different locations with different room temperature but with constant light and

moisture.

The experimenters observes the products each day for three weeks and

measure the temperature of the area where the specimen is placed to espy and

conclude on which food product will produce molds the fastest. The specimen are placed

on the freezer. Ten different locations and temperature and a constant amount of light

and moisture were put to test on the experiment conducted. The location, temperature,

amount of light and moisture serves as the factors that ultimately lure molds into food

products based on the experiment conducted.

The factors that triggered the production of mold are the following: location

where the products are placed, room temperature, amount of light and absence and

presence of moisture. The number of molds are dependent on the following factors: the

specimen with the most number of molds yield are the processed food placed on a cold

temperature; the specimen with the least number of molds are the dairy

products ,specifically cheese left uncovered on a cold temperature;the fastest product

that showed the signs of molds are the citrus products with a 10% growth of molds on its

first week placed on a hot temperature; the slowest product that produced molds on the

hot temperature is the dairy products and the slowest in the cold temperature are dairy

products, citrus, wheat and meat with 0% signs of molds. Based on the findings of this

study, the growth of molds is dependent on the factors in its environment. The

researchers would like to suggest the following recommendations: Always be aware of

 UNIVERSITY OF SAINT ANTHONY
(Dr. Santiago G. Ortega Memorial)
City of Iriga
JUNIOR HIGH SCHOOL DEPARTMENT
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the factors that cause molds to grow and avoid stocking foods if possible and placing it

to where it is likely to spoil and grow molds.

FINDINGS

This study attempted to determine the contrast of incorporation of molds in

food products through testing the different foods such as citrus fruits, dairy products,

wheat products, meat products and processed foods on producing molds. Specifically

the study offers the following findings:

FINDING 1

The factors that triggers the production of mold are the following: location

where the products are placed, room temperature, amount of light and absence and

presence of moisture.

FINDING 2

The products that are most likely to produce molds depending on the amount

are: a) the specimen with the most number of molds yield are the processed food placed

on a cold temperature. b) The specimen with the least number of molds are the dairy

products, specifically cheese left uncovered on a cold temperature. c) The fastest

product that showed the signs of molds are the citrus products with a 10% growth of

molds on its first week placed on a hot temperature. d) The slowest product that

produced molds on the hot temperature is the dairy products and the slowest in the cold

temperature are dairy products, citrus, wheat and meat with 0% signs of molds.
 UNIVERSITY OF SAINT ANTHONY
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45

RECOMMENDATIONS

In the light of foregoing findings and conclusions the following

recommendations are drawn:

1.) Recognize the products that are more likely to spoil.

2.) Store it on the appropriate area with the acquired room temperature and

with the absence of moisture.

3.) Consume the products immediately if possible to avoid further spoilage.

4.) Know the factors that would affect the production of molds.

5.) Increase awareness on buying food products

CONCLUSION

Based from the mentioned results and findings, the following conclusions has

been made:

1.) Five products were used in the experiment were the growth of molds will be observe

2.)The experiment proved that the location or place of the products, the temperature,

amount of light and moisture affects the growth of molds on different food products.

3.) On the cold temperature, the processed food has the most number of molds while the

dairy products has the least.

4.) The citrus product placed on hot temperature is the fastest product to accumulate

molds and the dairy product are the slowest.

 UNIVERSITY OF SAINT ANTHONY
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5.) The slowest product to produce mold are the dairy, citrus, wheat, and meat products

placed on a cold temperature.

6.) The wheat and citrus products are the two products that was completely covered by

molds.

7.) The processed and meat products were the two products that was slightly covered by

molds.

By all counts and with proven results, we the researchers conclude that the

growth of molds is dependent on the factors of the environment or its location and the

molds also depend into the food products' location, temperature, moisture and the

amount of light

Notes

Mc Gill.CA. Chapter 5: conclusion, interpretation and discussion. Retrieved from:

https://www.mcgill.ca/mchg/student/evolution/chapter5

Ultimashark. Chapter 5: summary of findings, conclusions, and recommendations.

Retrieved from:

https://www.scribd.com/doc/22648292/Chapter-5-Summary-of-Findings-Conclusion-and-

Recommendations