Abstract
The report presents the results of a microbiological experiment to confirm the hypothesis that as leftover food sits out over time, the number of bacteria in the food will increase. The study was undertaken to indicate the risk of bacterial contamination and the importance of proper storage technique. The study was performed using a liquid food (corn tortilla soup) which was exposed to the external environment at room temperature. The control group in our experiment was the same food stored in a zip lock bag and refrigerated.
The soup was tested over a period of time, which served as the independent variable, ...