1. Standard 5 6 th grade Part 4

2.  Help decompose organic matter  Helps develop healthy roots

3.  Beneficial:  Feed on bacteria and other protozoa  Release nitrogen and other nutrients

4.  Stir and churn soil  Shred organic matter  Distributes beneficial microorganism in soil  Improve soil structure and nutrient levels  Regulate microorganism populations

6.  Comes into contact with its host  Inserts its genetic material  Takes over the cells  Producing viral protein and genetic material

7.  Smallpox  the common cold  chickenpox  Influenza  Shingles  Herpes  Polio  Rabies  Ebola  Hanta Fever  AIDS

8.  Streptococcuslactic = sour cream  Streptococcus sanfranciscus = sour dough bread  Streptococcus lactis = buttermilk  Lactobacillus acidophilus = Kefir  Lactobacillus & Streptococcus = yogurt  Lactobacillus lactis & mold = cheese  Lactobacillus cremoris = butter GOOD = dairy http://www.bionewsonline.com/pub/pub4.htm

10.  Yeast (Saccharomyces) = bread, wine, beer  Acetobacter = vinegar (ethanol acetic acid) GOOD = preservatives

11.  Mouth  Stomach  Intestine GOOD = digestion

12.  Streptococcus mutans = tooth decay  Gingiva = inflamed gums, tissue damage  Clostridium difficile = colitis BAD = pathogens

13.  Staphylococcus aureus (found in your nose, mouth, and hands)  Brucella abortus (cattle, dairy products)  Samonalla (found in raw poultry  Clostridium perfringens (found in raw vegetables and meat) BAD = food poisoning

14.  Slimy  Discolored  Texture  Smells different  Tastes different  Growth of mold, fungus, bacteria BAD = food spoilage

15.  Clostridium perfringens (meat and poultry  Bacillus cereus (milk and cream) BAD = food spoilage

16. THINGS TO AVOID  Moisture  Open to air  Suitable temperature for bacterial growth  Suitable pH for bacterial growth PREVENTATIVE MEASURES  Decrease moisture (drying food)  Limit air (vacuum pack)  Decrease temperature (freeze or refrigerate)  Increase pH (pickle) Food Preparation

17. TO PREVENT THE DANGERS OF NOT WASHING YOUR HANDS, IT IS ESSENTIAL FOR YOU TO KNOW WHEN IT IS EXTREMELY IMPORTANT TO WASH YOUR HANDS.  After using the washroom at home or at any public place.  After visiting a patient at the hospital.  Before as well as after eating food.  Before and after one starts cooking food, especially meat, fish and poultry.  After changing a baby's diaper.  After touching pets or cleaning their feces.  Before touching young infants and children.  Before and after touching injured areas and changing the dressing of a wounded person.  After collecting and throwing out garbage.  After sneezing, coughing and blowing your nose. When to Wash Your Hands?