Comparison of Sugar and Preservatives in Different Brands of Jam from Different Origins

Abstract

Food health is a global issue that people have been paying attention to. The ingredients and contaminants contained in food may endanger human health also jam is a food necessity in most people’s lives. This article will conduct experiments and compare data on sugar and mold in apricot jam to explore sugar and bacterial colonies. Additionally, the author discovered that compared to purchased jams, self-made jams contain less sugar, are made from healthier ingredients, have fewer preservatives, can be stored for a long time if stored properly, and are not easily spoiled. In comparison, foreign brands of apricot jam have higher sugar content and the highest total number of molds and domestic one keeps stable and there are not many maximum values in the data of domestic one. Each chain of colonies that appears on the plate and lacks distinct borders is counted as a separate colony for determining the overall number of molds present.