Bacteria Colonization: Exploring Salmon Bacteria Growth on Bread

Abstract

Salmon farms use antibiotics to treat diseases caused by bacteria. This study investigates the growth of bacteria on bread that came in contact with farmed salmon, grown with antibiotics, and wild-caught salmon, free of antibiotics. The motivation of this study was to uncover the effect of antibiotics on the natural bacteria on salmon. The data for the experiment was collected by pressing a standardized size of salmon, three distinct wild-type salmon and three distinct farmed salmon, on bread for 60 seconds. The progression of mold on the bread was monitored daily over a span of two weeks. A one-way Analysis of Variance (ANOVA) test was used to perform the statistical analysis. The results revealed that the farmed salmon had a higher mean percent cover growth rate. However, the results were not statistically significant. Two types of microbes grown on the bread were identified. The first type was found on all bread with visible microbe growth. The second type was only found on the wild-caught treatments. These discoveries will contribute to enhancing the marketing of farmed salmon, impacting both sellers and consumers, while also providing valuable insights for predicting mold growth from various salmon bacteria.