Comparing the Antimicrobial Properties of the Food Additives in Processed Bread to Homemade Bread Without Additives


  • Monica Lee


In order to discern the necessity of food additives in processed foods this study will look into the %
microorganism growth over a three week time span on both processed bread and homemade bread. The
processed bread contains added antimicrobial additives such as, calcium propionate to specifically slow
spoilage (Weston Foods, 2020) (Sancho- Madriz, 2003). The homemade bread will only have four ingredients
with no added preservatives. Two of each type of bread was sliced into quarters and were either control or
treated by being rubbed on the refrigerator handle before being placed into plastic bags. This study was done
in three replicates. Observations of the % coverage and qualitative information were taken at a weeks time
over the span of three weeks. A Two way ANOVA with replication was conducted and the F-crit was
5.317655063, the F value was 1.021097046 and the P value was 0.3418417645. The interaction F-crit was
larger than the F value and the P value was less than the alpha value, therefore the null hypothesis could not
be rejected. This signifies that there was no difference found between the processed bread and the homemade
bread. This study suggests that the additives do not give the food products any advantage in retarding the