Detection of gram-positive bacteria and gram negative bacteria on cooked and uncooked leftover food in selected food house in Dasmariñas Cavite

Alyana Clarise I. Chavez
Crystal Nicole C. De Dios
Mariah Mikyla L. Manayao
Trisha Julliete M. Quijano
Christine Grace C. Tenio


The researchers' target is the food house located inside the De La Salle Medical and Health Sciences Institute that will serve as the source of cooked and uncooked foods and will undergo observation. Dilution, pure culture, isolation and gram staining are the tests that the proponents will be using throughout the observation to detect whether the bacteria that are present are gram positive or gram-negative bacteria. Since the objective of the study is to detect the gram- negative and gram-positive bacteria, there will be no statistics to be used. Also, the researchers will only observe the morphological characteristic of the gram-positive and gram-negative bacteria that will be present in the food.