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The aims of this project are to determine the rate of microbial growth in lechon manok and to know up to what time, after cooking, it will still be considered edible. The result of this project will prevent the event of food poisoning caused by eating spoiled. lechon manok. The number of microorganisms per gram of the chicken meat was recorded every hour, for a span of 12 to 14 hours. The microbial growth rate was determined by plotting the results on the graph, and by using linear regression. The results show that the lechon manok is still edible up to 7 to 9 hours of exposure after cooking at a temperature of 30 to 40 degrees Celsius. Further study on the effects of temperature and air pollution on the microbial growth rate in lechon manok is suggested. Continue Reading HERE