1. Food Safety and Animal Agriculture Karen Wiener Appoquinimink High School Middletown, Delaware UF 2011

2. Contents 1. Intro to Food Safety 2.1 Where does Food Safety Start? Farm 2.3 Where does Food Safety start? Retail and Home 3. Where do we go from here? Outbreak and Technology 2.2 Where does Food Safety start? Processing and transport

3. Unit Map: Follow Along in your packet WHAT ARE YOU LEARNING? FS(Food Science).02: Identify, explain, and demonstrate safe practices and procedures in food science. AS(Animal Science).03.01: Identify species and breeds of economically important animals.

4. Know Understand Do!: Food Safety Know Types of food borne diseases Types of economically important animals General food safety practices Understand Life cycles of bacteria Basic care of industrial animals Food safety procedures in the home Do Outline bacterial life cycle processes Explain safety practices in industrial animal care Practice and Design a food safety guide for your home

5. Key Learning: Food Safety Unit EQ: How does the farm effect food safety at home? Concept : Future Technologies Lesson EQ: How is increasing populations influencing food safety? Vocab Pulsenet Concept : Food Safety in Industry Lesson EQ: Where does food safety occur in industry? Vocab Contamination, Competitive Exclusion Pasteurization, UHP, Retail, Supermarket Concept : Intro to Food Safety Lesson EQ: How does bacteria spread? Vocab Food Safety, Binary Fission

6. Intro Activity Please read and summarize the follow chapter. (5 sentence per question) –Blue Agriculture Book –Chapter on Consumer Concerns –Answer the following: What is this chapter discussing? What are common consumer concerns about food safety? Why might these concerns play a role in the food industry?

7. Intro to Food Safety Lesson 1

8. Warm Up How does this… Become this… ?

9. History

10. Ancient times: –Food safety and preservation was non existent –Hunter / Gatherers Coming to American –Keep live animals for meat –Fruit would spoil quickly Early America –SALT! –Salted and dried meats were a staple –Fruits and vegetables were “as / is” Local farmers supported communities

11. History Continued… 1900s –Pure Food Act –Beef Inspection Act Led to safer practices with and around food consumed by the public –Refrigeration becomes sophisticated and more wide spread Today –Freeze dried food, chemical preservatives, and more intelligent packaging processes

12. Why food safety? Glow Germ Activity Recap: –What did we learn? –What does this imply about food safety? –How does this relate to the spread of disease?

13. Bacteria Every Where! Fun Fact: –1 million bacteria can fit within a one inch square! It might only take a few bacteria to actually make you sick! Bacteria reproduce at varying rates of spread but all reproduce by the same method.

14. Bacterial Reproduction Prokaryotic Binary Fission: –Asexual Reproduction –results in the formation of two bacterial cells that are genetically identical –Mutations can occur during duplication Extend thinking: –How does this feature help medicine work?

15. Pros and Cons Pro Good bacteria in the environment is able to thrive Cons Bad bacteria can multiple quickly causing illness –These are called Pathogens

16. Activity Break Design a bacterial Profile –What? –Where is it found? –What does it “like”? (conditions where it lives) –What does it “dis like”? (conditions that kill) –Why does it do to humans? (this could be its “job” –Include what it looks like –One fun fact about your bacteria

17. Bacteria Profile Choices 1.Campylobacter jejuni 2.Clostridium botulinum 3.Clostridium perfringens 4.Escherichia coli 0157:H7 5.Listeria monocytogenes 6.Salmonella Enteritidis 7.Salmonella Typhimurium 8.Shigella 9.Staphylococcus aureus 10.Vibrio cholerae 11.Vibrio vulnificus 12.Yersinia enterocolitica

18. Who is your bacteria?

19. Bacteria Requirements Review Time/Temperature - keep food temperatures below 40° F (4° C) or above 140° F (60° C). The level in between this temperature range is known as the Danger Zone. Nutrients - Bacteria need many of the same nutrients as humans in order to thrive (glucose, amino acids, and some vitamins and minerals). pH - Microorganisms thrive in a pH range above 4.6. Moisture - Most bacteria thrive in moist environments; they don't grow on dry foods. Extended Thinking: How do we provide these requirements to bacteria in regards to food ?

20. Dr. X Module One http://www.fda.gov/Food/ResourcesForYou/StudentsTeachers/ScienceandTheFoodSupply/ucm182117.htm http://www.fda.gov/Food/ResourcesForYou/StudentsTeachers/ScienceandTheFoodSupply/ucm182117.htm

21. Video Review What 4 weapons does Dr. X use to fight harmful bacteria? What is the significance of the mysterious O157:H7? What is Dr. X referring to when he talks about the "baddest of the bad"? What does DNA have to do with bacteria? What does it tell us? What does science have to do with food safety? Whose responsibility is it to keep our food supply safe along the Farm-to- Table Continuum? What effect do each of the 4 Cs have on bacteria?

22. Review Vocab: Food Safety, Binary Fission Main Ideas: –Bacteria is every where and can be harmful to humans –They require certain climates to grow and reproduce –We provide these environments while we handle and process food

23. Where does food Safety Start? Lesson 2.1

24. Musical Food Safety http://www.youtube.com/watch?v=1EkehF khWf4&feature=grec_indexhttp://www.youtube.com/watch?v=1EkehF khWf4&feature=grec_index

25. Warm Up How many people (roughly) touch the cow before you cook and eat your hamburger?

26. Bacteria Requirements Review Time/Temperature - keep food temperatures below 40° F (4° C) or above 140° F (60° C). The level in between this temperature range is known as the Danger Zone. Nutrients - Bacteria need many of the same nutrients as humans in order to thrive (glucose, amino acids, and some vitamins and minerals). pH - Microorganisms thrive in a pH range above 4.6. Moisture - Most bacteria thrive in moist environments; they don't grow on dry foods. Extended Thinking: How do we provide these requirements to bacteria in regards to food ?

27. Start to Finish Basic Break down –Farm –Processing –Transportation –Handling and Cooking –Eating!

28. Farm Farmers have to make sure that the areas where food is handled are kept clean and at the right temperature. –Stalls, water buckets, feed buckets, feed storage, transport and handling etc Bio-security measures help control the spread of diseases. Agencies over see and design these measures. Who controls these measures? –USDA, FDA

29. Innovations on the Farm Competitive Exclusion: –Salmonella -found in the intestines of chickens-contaminates meat and eggs –Scientists developed mixtures of beneficial bacteria to prevent bad bacteria –Good bacteria> Bad Bacteria –results in naturally disease-resistant, mature, healthy birds

30. Innovations on the Farm Composting: –decomposed parts of all the residuals Waste, feed, etc –Microbes “work” to eat the left-overs This produces HEAT! –E. coli O157:H7 can't survive in temperatures above 131° F –High heat = dead bacteria

31. Video Break Dr. X Module 2

32. Video Questions Why did Dr. Elsasser feed a baby chick bacteria? What did you find interesting about Dr. Elsasser's job? We also met Dr. Patricia Millner, another scientist who conducts research for keeping our food safe on the farm. What did she say about compost, and how is it relevant to food safety on the farm? How does Dr. Millner's research benefit us?

33. Think about it Each group pick a food. Follow your food from farm to plate Include: –All humans involved –Where can contamination occur?

34. Where does it come from? Group Presentations

35. Review Vocab: Contamination, Competitive Exclusion Main Ideas: –Food travels “far” to reach your plate –Food safety starts at the Farm –Innovations and Gov’t agencies help keep our food safe from the “source”

36. Where does food Safety Start? Lesson 2.2 Processing and Transportation

37. Warm Up How do you travel?

38. Start to Finish Basic Break down –Farm –Processing –Transport –Handling and Cooking –Eating!

39. Processing Pasteurization –Uses heat or irradiation to destroy microorganisms that could cause disease. –Invented by Louis Pastuer (was trying to prevent the spoilage of beer and wine) –What’s pasteurized? Milk, Eggs, Juices, Beef, Chicken, and spices

40. Processing Continued… Time and Temp Relationship –Bacteria are heat sensitive –Higher temperatures = shorter time to kill bacteria Irradiation –ionizing energy is used to kill foodborne pathogens –damages the microbe's DNA –Microbe will die when it tries to reproduce

41. Processing Continued… Ultra High Pressure (UHP) treatment –Used for high liquid foods Salsa, juices, etc –Freshness and vitamins and minerals are not damaged –ultra high pressure interferes with the metabolism and structure of bacteria and destroys these living cells

42. Transportation Remember the 4 C’s? –Clean, Cook, Chill, and Combat Cross- Contamination. –CHILLING: Maintained throughout process –Loading, transit, receiving and finally storage

43. Video: Dr. X Module 3

44. Video Questions What do cows, astronauts, and elephants have to do with food safety and food processing? What is pasteurization? How can an egg be pasteurized in the shell without cooking it? How can some types of milk stay safe without being refrigerated? What process keeps food safe in outer space?

45. Activity Hero in Food Safety! –In Groups (3 or less), please complete the following 1. Find a common procedure used in food safety 2. Find the inventor of the procedure 3. Answer the following –Why is this procedure required for food safety? –What could have happened if this procedure was not invented? –How was the procedure discovered? –Why (in 5 sentences) could this person be considered a HERO in food safety?

46. Review Vocab: Pasteurization, UHP Main Ideas: –Food is processed depending on type –Heat and high pressure destroy most bacteria –Transportation is critical in maintaining safe food supplies

47. Where does food Safety Start? Lesson 2.3 Retail and Home

48. What the Media has to say http://www.youtube.com/watch?feature=pl ayer_embedded&v=rNwl3ww6wv0http://www.youtube.com/watch?feature=pl ayer_embedded&v=rNwl3ww6wv0

49. Warm Up How could these areas spread disease?

50. Review 4 C’s –Clean, Cook, Chill, and Combat Cross- Contamination. How can we do this in a FAST food nation?

51. Retail Fast Food technology: –The smart burger cooker –Clam shaped cooker equipped with sensors, evenly cooks patties simultaneously (NO flipping!) Simple is Smart! –Handwashing : human contamination is the biggest cause of food borne illness in retail settings –Ever seen the sign?

52. Supermarkets Receiving areas kept at 41° F (5° C) or below to maintain the cold chain that started way back in the field. Displays are clean and temperature controlled Food prep areas kept clean Raw meats are never near fresh fruits and vegetables

53. Home 4 C’s still apply! –Clean - Wash hands and surfaces often. Clean utensils and prep surfaces often –Cook - Cook foods to proper temperatures. Use food thermometers –Combat Cross-Contamination - Keep raw meats, poultry, and seafood - and the juices from raw foods – away from other foods and common surfaces –Chill - Refrigerate promptly. 2-Hour Rule: Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or less.

54. Video Dr. X Module 4

55. Video Questions How do supermarkets practice the 4 Cs? How are supermarkets a link in the cold chain? What does Dr. X mean when he says, "The responsibility for food safety is literally in your hands"?

56. Activity Break Supermarket activity –Each team will be assigned a section of a local grocery store –You will research the food in that area of sale, and devise the requirements for food safety in that area –You will compose these requirements in 5 simple rules. Try to incorporate the 4 C’s Present to class

57. Youtube Moments http://www.youtube.com/user/Lowes?v=h8 2C- FCq2dI&feature=pyv&ad=6787134364&k w=how%20to%20grillhttp://www.youtube.com/user/Lowes?v=h8 2C- FCq2dI&feature=pyv&ad=6787134364&k w=how%20to%20grill http://www.youtube.com/watch?v=GsjL3X 2TqFEhttp://www.youtube.com/watch?v=GsjL3X 2TqFE

58. Activity Break How to Cook a Hamburger –Thought Questions How would you like your hamburger? How does this influence the possibility of food bourne illness? How can we prevent the spread or increased risk of illness while preparing a hamburger? –While cooking a hamburger? –After cooking a hamburger? Why would these videos have been produced? (Especially commercially like with Lowes?) Why would the Presidents get in on the food safety act?

59. Hamburger Background Ground meats increase the possibility of spreading disease –By nature the bacteria is spread throughout the meat because it is ground up 160 degrees is the optimal temperature with no pink More pink = more risk

60. What does the President say? Biden’s Address to the Nation –http://www.youtube.com/watch?v=_JCN2MW 7LyMhttp://www.youtube.com/watch?v=_JCN2MW 7LyM

61. Review Vocab: Retail, Supermarket Main Ideas: –Food bourne illness is controlled on multiple levels in both retail and supermarket settings –Some foods by their nature, are more prone to harboring disease (hamburger=ground meat)

62. Where do we go from here? Lesson 3 Outbreak and Technology

63. Warm Up The film focuses on an outbreak of a fictional Ebola-like virus called Motaba in Zaire and later in a small town in the United States. Its primary settings are government disease control centers USAMRIID and the CDC, and the fictional town of Cedar Creek, California. Outbreak shows how far the military and civilian agencies might go to contain the spread (Wikipedia)outbreakEbolaZaireUnited StatesUSAMRIIDCDCCalifornia Trailer: http://www.youtube.com/watch?v=Mj9S UJdpJS4 http://www.youtube.com/watch?v=Mj9S UJdpJS4

64. The Honest truth US is among the safest food supplies in the world Increased population = increased food demand = increased production and importation to meet demands

65. How do we fight bac? Pulsenet –Epidemiologists use molecular technology and a sophisticated computer system –Finger prints pathogens –Alerts to the presence of finger printed pathogens in a scanned food supply Helps alert to possible multi state outbreaks –Picture: http://www.cdc.gov/puls enet/whatis.htm

66. Activity Break Outbreak Alert!

67. Future Technologies Exploding Beef –Scientists use theory from retired nuclear weapons –What effect would sound waves have on “meat” In this case beef –Sound waves tenderized meat and killed 40- 60% of present bacteria –Sanitation by sound!

68. Activity Break Beef Blasters –Jigsaw/Pair Share –Break into groups –Read the articles –Answer the questions after reading your articles –Share what you’ve found!

69. Video Dr. Module 5

70. Review Vocab: Pulsenet Main Ideas: –Outbreaks increase with increased demand for food –Microbes are able to be finger printed and therefore tracked –Technologies used in other areas (weapons) have a use in food safety

71. Where do we go from here!? UP NEXT: Industrial Animal Unit –Beef –Dairy –Poultry When WILL you see this again? –ANSC upper levels Processing of Industrial Animals and Regulations Swine, Goat and Sheep –Biology Class Bacteria Life cycles –History Class Survival in the Wild West

72. Test Review Vocabulary to know! – Food safety: Binary Fission: Pasteurization UHP: Retail: Supermarket: Pulsenet Answer the Following: –Explain the 4 C’s –How does bacteria spread and reproduce? What does this tell us about the use of antimicrobials? –What are the steps in the farm to fork continuum where food safety occur?? –What are the requirements for bacteria to thrive? –What are the STEPS in binary fission? What is the RESULT of binary fission (think DNA) –How does the result from binary fission make antimicrobial soap work against bacteria?

73. Project Time! Part 1: Gather Info Part 2: Make a 10 slide ppt Part 3: Make a poster (REGUALTION SIZED) or other representation of the life cycle PRESENT –After everyone presents complete the following: –One sheet of paper folded 3 times. And fill in the following info on the 3 flaps: 1. 5 details from 5 different presentations and indicate the bacteria( THESE ARE 5 FACTS YOU LEARNED!) 2. Give 3 general patterns you noticed about food safety or bacteria behavior 3. Give 1 general rule about food safety or bacteria that you pulled from all the info presented