Science Project Summary:

Bacteria in poultry meat

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Difficulty: Advanced 7
Cost ($): 30
Time required: < 1 week
1 day for preparation, 5 days for the science project experiment
Availability of materials:
Access to laboratory equipment (eg. petri dishes)
Required Skills:
Familiarity with handling of bacteria cultures and access to a laboratory  
Safety concerns:

Always follow laboratory safety guidelines and always practice sterile technique when handling microbes. Never have any food or drink at your workstation and always thoroughly wash your hands with disinfectant soap or alcohol before leaving your workstation. Always dispose of used material in a biohazard bag. If none are available, the bacteria should be destroyed with bleach before being disposed of.  Knives should be handled under adult supervision.

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This science fair project aims to discover which type of processed poultry meat possesses the largest amount of bacteria. This experiment will be conducted using meat from a fresh chicken, irradiated chicken and frozen chicken
Procedure preview:
1.    The independent variable for this science fair project is the type of processed chicken meat – fresh, frozen and irradiated. The dependent variable is the size of the bacteria growth in the Petri dish. This is determined by measuring the size of the bacteria growth using a ruler. The constants (control variables) are room temperature, the amount of sunlight and the ingredients in the Petri dish agar. 2.    Prepare  3 Petri dishes  using agar and store them in a refrigerator. The Petri dishes are brought to room temperature before the start of experiment by taking them out of the .....