I.

PROBLEM
Introduction
Food is any substance, usually composed of carbohydrates, fats,
proteins and water, that can be eaten or drunk by an animal, including
humans, for nutrition or pleasure. Items considered food may be
sourced from plants, animals or other categories such as fungus or
fermented products like alcohol. Although many human cultures
sought food items through hunting and gathering, today most cultures
use farming, ranching, and fishing, with hunting, foraging and other
methods of a local nature included but playing a minor role.

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

No one knows how many species of fungi exist, but estimates range
from tens of thousands to perhaps 300,000 or more. Most are
filamentous (threadlike) organisms and the production of spores is
characteristic of fungi in general. These spores can be transported by
air, water, or insects.

Molds have branches and roots that are like very thin threads.
The roots may be difficult to see when the mold is growing on food and
may be very deep in the food. Foods that are moldy may also have
invisible bacteria growing along with the mold.

Molds are dangerous because it causes allergic reactions and

respiratory problems. And a few molds, in the right conditions, produce
“mycotoxins,” poisonous substances that can make you sick.

Background of the Problem

While most molds prefer warmer temperatures, they can grow at
refrigerator temperatures, too. Molds also tolerate salt and sugar
better than most other food invaders. Therefore, molds can grow in
refrigerated jams and jelly and on cured, salty meats -- ham, bacon,
salami, and bologna.

Mostly all foods need to be refrigerated in order to stay in eating

condition. Some foods don’t need to be but most especially dairy
products do. The only problem is what food molds faster and how do
they go bad?
Statement of the Problem Situation
Molds grow on different foods at different rates. There are also
different kinds of molds that certain pieces of food are prone to.

Unfortunately, most molds grow very well at the same

temperatures that humans prefer. In addition, anyone who has cleaned
out their refrigerator quickly realizes that temperatures close to
freezing are not cold enough to prevent mold growth and temperatures
that are much warmer than humans prefer, like those of the tropics,
will grow abundant quantities of mold. Therefore, it is not feasible to
control mold growth in our home environment through the control of
temperature.

Purpose of the Study

• To determine the type of food molds the fastest.

Questions to be answered
• Which type of food molds the fastest in the same place; banana,
milk, tasty bread, or cheese?

Importance of the Study

It is said that molds are dangerous and poisonous, it is important
that we would find out the characteristics of the molds. We would
determine the food that is faster to grow molds. Because food is what
we eat, and we get nutrients from them. After this study, we would
know how to minimize or prevent the growth of molds in our foods.

II. REVIEW OF RELATED

LITERATURE
History Background
The very first mention of mold and mold cleanup is in the Bible:
Leviticus, Ch. 13, verses 1-46 (isolation or purification of people with
skin diseases); verses 47-59 (mildewed clothing must be burned); and
Ch. 14, verses 33-48 (mildew "with greenish or reddish depressions" on
the inside wall of a house). The rabbi did inspections and acted as the
public health officer.

The mildewed walls were to be remedied, according to Chapter

14, by tearing out the contaminated stones and throwing them into "an
unclean place outside the town," then scraping the remaining inside
walls and throwing the scrapings in an unclean place. The old stones
are replaced with new, the house is replastered and then monitored to
see whether the trouble recurs. (In previous translations, the rather
vague word used for any skin disease was translated as "leprosy." This
translation uses "mildew," but the word should not be taken too
literally.)

In 430 B.C., Molds were used by the Spartans in their war against
Athens. Between 1591 and 1889, there were 65 mold epidemics
worldwide. In 1920's, Fatal kidney diseases caused by mold in
Denmark and the Balkans. In 1930's, Stachybotrycosis: 30% of horses
in Russia from eating moldy hay. In 1944, Alimentary Toxic Aleukia
epidemic in Russia from eating moldy bread; 10% of the population
was affected and it was often fatal. And 1952, Aflatoxicosis: killed
poultry that ate moldy corn (Aspergillus).

_____________

http://bible.gospelcom.net/cgi-bin/bible.
http://www.immunotoxicology.com/MoldMildew.html#history

Studies Related that has been Found

• Dr. Campbell has published a number of studies in medical
journals and textbooks about the effects of molds, fungus and
indoor contaminants.

• Alexander Fleming discovered that a common type of mold fungi

kills germs. From this, he made a medicine called penicillin which
has saved millions of lives over the last 80 years. Many other life-
saving drugs are made from chemicals obtained from mold.
Stachybotrys chartarum
First identified and described by a scientist from wallpaper
collected in a home in Prague in 1837.
Toxic effects of Stachybotrys reported as early as the 1920’s.
In 1986, the injurious effects of trichothecenes – a mycotoxin
produced by a Stachybotrys chartarum and a few other molds –
were reported from a study of a family in Chicago. That report by
Dr. Croft, said that Stachybotrys could be commonly found in
homes with water damage, could grow undetected behind walls
and could grow profusely on sheetrock.

______________

http://www.immunotoxicology.com/MoldMildew.html#history
http://www.experiment-resources.com/mold-bread-experiment.html#ixzz0ZBOZgeNq

Establish Possible Need for Studies

and Obtaining Significant Results
• It is important for them to all be in the same place for more
accurate results because of the temperature of the area.
• Make a data table to record your observations for each day.
• Compare your results of the different samples.

General Integrative Result Related to

the Problem Situation
Most molds grow well on things like bread that has no
preservatives, old coffee-grounds, orange rinds, old fruit (not bananas).
Cheeses which are made with molds, such as Brie, Camebert, or true
blue cheese, will grow out their molds when left in a warm, moist
environment that has fresh air. Wet paper products, such as
cardboard, or materials high in cellulose, such as wet hay or grass also
will grow molds well.

Molds must have a moist environment to grow, with lots of fresh

air. Molds will be overcome by bacteria growth if you put them in a
plastic bag with no fresh air. Molds also need some light to produce
their spores. Most molds do not grow well at very cold or very hot
temperatures. Molds like a slightly acid environment, around pH=5.5
to 6.

Many times preservatives are added to bread and other foods to

keep mold and other organisms from growing. Check the labels of the
breads you use to see if they have preservatives. If preservatives are
present, mold will not grow very well or not at all.

______________

http://www.seps.org/faq/mold

Specific Book and Research Article

Poisons of the Past: Molds, Epidemics, and History

In her book, Poisons of the Past: Molds, Epidemics, and History,

Mary Kilbourne Matossian (a history professor) presents overwhelming
evidence that the population of Europe was held down for 500 years by
endemic mold-induced food poisoning called ergot or ergotism.
Although most sources attribute this long epidemic to fungi in the
genus Claviceps, she also gives credit to the genus Fusarium. Both
genera infected rye kernels before and after harvest, producing toxic,
long-acting alkaloids (e.g., ergotamine).

In northern Europe the poor, who lived on rye bread and little
else, were the most affected. Women miscarried and children died
frequently. Those who survived childhood had chronic illnesses,
gangrene, and mental disturbances. Their hallucinations and seizures
were interpreted as witchcraft, possession, or divine inspiration. No
one knew that their diet was responsible for their misfortune. Not until
wheat and potatoes began to replace rye did the epidemic abate.

Wealthy households were never affected as much as poor

households, because their servants prepared the grain as gruel, boiling
it over a fire for about a half hour, which broke down the toxin. They
also enjoyed a more diverse diet, including meat and white bread.

Ergot was responsible for the low birth rate and high death rate
in Europe from perhaps as early as 1250 to 1750. It even provided
occasion for the Salem witch trials, because the early settlers of
Massachusetts planted rye, ate rye bread, and experienced
hallucinations and seizures just as the Europeans did. Even as late as
1945, ergotism was still retarding the population growth of Russia.

As a strong influence on population and quality of life in Europe

for half a millenium, mold had a massive effect on the course of
history.

______________

http://cool.conservation-us.org/byorg/abbey/an/an23/an23-4/an23-402.html

III. METHODOLOGY
Selection of Subjects
FOOD TYPE

Banana Fruit
Milk Diary Product
Tasty Bread Flour Bread
Cheese Milk-based Product

Materials
• Banana
• Milk
• Tasty Bread
• Cheese
• Container
• Cabinet
Procedures
1. First, take all your samples and make sure they are not molded
yet and that they are still fresh.
2. Put all the samples in all separated containers.
3. Then, put them in the same cabinet. It is important for them to
all be in the same place for more accurate results because of the
temperature of the area.
4. Wait 4-5 days or more.
5. Check and record your results in a table.

Members
Diane M. Bacalla
Aira Mae P. Dejumo
Angelo Q. Noble
John Paul M. Reyes
Elisha Claire Serrano

Place
Reyes Family Residence

Record and Analyze Data

After a week looked at all our results. It turned out that the milk
molded the most. It started to show signs of mold in three days. The
cheese and bread both showed signs of mold on the 4 th day and the
banana which showed signs of mold the least stayed fresh till about
the 6th day.
IV. Results and Discussion
Sections
Finding Presented in Table
1st 2nd 3rd day 4th day 5th 6th day 7th day
day day day
Banan No No No No No No No
a signs signs signs signs signs signs signs
Milk Has Has Molde
signs molds d
Bread No No Has Has Has Molde
signs signs signs molds molds d
Chees No Has Has Molde
e signs signs molds d

Which Type of Food Molds the Fastest

in the Same Place?
According to our table the type of food that molded the fastest is
the Milk. It showed signs of molds on the 1st day and started to have
molds on the 2nd day and completely molded on the 3rd day. The next
type is the Cheese since it is a milk product it showed signs on the 2 nd
day next to the Milk, it has molded on the 4th day. Next is the Bread,
the Bread started to showed signs on the 4th day, but took 2 days to
get molded. Last is the Banana, where it hadn’t showed any signs of
molds on the whole week.

How Can You Minimize Mold Growth?

Now that we found out which type of food molds the fastest, it is
now time to discuss about how we can minimize mold growth.

Cleanliness is vital in controlling mold. Mold spores from affected

food can build up in your refrigerator, dishcloths, and other cleaning
utensils. Clean the inside of the refrigerator every few months. Keep
dishcloths, towels, sponges, and mops clean and fresh. A musty smell
means they’re spreading mold around. Discard items you can’t clean
or launder.

How Can You Protect Food from

Mold?
When serving food, keep it covered to prevent exposure to mold
spores in the air. Use plastic wrap to cover foods you want to stay
moist, fresh or cut fruits and vegetables, and green and mixed salads.
Empty opened cans of perishable foods into clean storage containers
and refrigerate them promptly. Don’t leave any perishables out of the
refrigerator more than 2 hours. Use leftovers within 3 to 4 days so
mold doesn’t have a chance to grow.

Summary
According to our table the type of food that molded the fastest is
the Milk. They all showed signs before they are molded except the
Banana. The Banana hadn’t showed signs of molds on the whole week
and still remains fresh within the following days.

Now that we found out which type of food molds the fastest, it is
now time to discuss about how we can minimize mold growth. To
minimize mold growth we should observe the cleanliness of our
environment. We should maintain the cleanliness of our refrigerator,
utensils, dishcloths, towels, sponges, and mops. To protect food from
molds we should keep it covered to prevent exposure in the air. Use
plastic wraps or clean containers to store food. Use leftovers within 3
to 4 days so mold doesn’t have a chance to grow.
V. conclusion / recommendation
Brief Summary of the First Three
Chapters
Food is any substance, usually composed of carbohydrates, fats,
proteins and water, that can be eaten or drunk by an animal, including
humans, for nutrition or pleasure. Molds are microscopic fungi that live
on plant or animal matter. The problem is what food molds faster and
how do they go bad?

Molds grow on different foods at different rates. There are also

different kinds of molds that certain pieces of food are prone to. Molds
are dangerous because it causes allergic reactions and respiratory
problems. It is important that we would determine the food that is
faster to grow molds. Because food is what we eat, and we get
nutrients from them. After this study, we would know how to minimize
or prevent the growth of molds in our foods.

The subjects are the Banana, Milk, Tasty Bread and Cheese.
Other materials needed are clean containers and a cabinet. Follow the
five simple steps procedure. And after a week record and analyze the
date.

Conclusion
I therefore conclude that the type of food that molded the fastest was
the milk. Observe the cleanliness of our utensils and other cooking
materials to prevent molds. Prevent food from the exposure of the air.
Use clean containers and refrigerate them promptly.
Recommendations
Buying small amounts and using food quickly can help prevent mold
growth. But when your food has molds, you should know how to take
proper handling to your food.

• Don’t sniff the moldy item. This can cause respiratory trouble.
• If food is covered with mold, discard it. Put it into a small paper
bag or wrap it in plastic and dispose in a covered trash can that
children and animals can’t get into.
• Clean the refrigerator or pantry at the spot where the food was
stored.
• Check nearby items the moldy food might have touched. Mold
spreads quickly in fruits and vegetables.
Investigatory
Project

Members:
Diane M. Bacalla
Aira Mae P. Dejumo
Elisha Claire Serrano
Angelo Q. Noble
John Paul M. Reyes
 Mold
Experiment
Which type of food molds the
fastest in the same place;
banana, milk, tasty bread, or
cheese?