Introduction BACKGROUND OF THE STUDY Mold is a type of microscopic fungus. Mold growth can be useful in the production of numerous antibiotics, foods (such as cheese, soy sauce and others), enzymes and beverages but can also be harmful to humans and some other foods. Mold gets the energy to survive from the organic matter on which it lives. This is why mold causes organic matter to decompose. Bread molds grow rapidly at temperatures between 15°C and 30°C. Molds in bread can be poisonous and can cause infections if ingested. Brown bread mold usually contributes to bread spoilage. To solve this problem and find ways to improve the shelf life of bread, bakers usually add preservatives to bread. Our team focuses on finding a natural alternative to the artificial preservatives commonly used in bread. Of all the herbal and culinary plants, the oregano plant (Origanum vulgare) has proven to be one of the most powerful and effective natural antibiotics available to us. Antibiotics prevent the growth of microorganisms, such as bacteria, fungi or protozoa. PROBLEM STATEMENT Our group's main problem focuses on how to improve the quality and shelf life of bread, in a more natural way. It has been proven by previous research and studies that bread mold causes a short shelf life of bread and, if consumed, can lead to health conditions for humans such as allergies, hypersensitivity and respiratory problems such as asthma, wheezing and coughing . Other specific issues include the potential effects that ground oregano can cause on bread and the availability of ground oregano on the local market. HYPOTHESIS: Research Hypothesis Whether oregano oil will serve as a natural preservative...... middle of paper.... ..t 2007). Shukla, R., Alam, M., Saltar, A. & Abdul-Khaliq, H. (2006). First report of Rhizopus stolonifer causing inflorescence and fruit rot of Rauvolfia serpentina in India. EPPO Bulletin. 36(1): 11-13.Silva, E., Takahashi, J. & Oliveira, A. (2002). An interesting backbone rearrangement and new derivatives from the biotransformation of Trachyloban–19–oic acid by Rhizopus stolonifer. Journal of the Brazilian Chemical Society. 13(1): 101-105Solomon, E., Berg, L & Martin, D. (1993). Biology. USA: Saunders College Publishing. The prepared handout. (2002). 100% wholemeal bread. Retrieved October 16, 2007, from http://www.preparedpantry.com/wholewheatbreadrecipe.htm Ticzon, R. (1995). Philippine herbal medicine. Antipolo: Garden of Miraculous Herbs. pp.71 and p. 1.Webster, J. (1970). Introduction to mushrooms. United States: Cambridge University Press.