| Abstract |
The purpose of this experiment is to determine the effectiveness of salt, vinegar, and UV radiation in preventing bacterial contamination and spoilage in food. By analyzing bacterial growth on treated food samples, this study will evaluate how each method inhibits or eliminates bacterial presence. Understanding the impact of these preservation techniques can contribute to improved food safety, reduced spoilage, and enhanced storage methods. The findings may also provide insights into microbial resistance and the mechanisms by which different treatments affect bacterial cell structure and function. |
