1. Copy these questions: Dr. X and the Quest for Food Safety: Understanding Bacteria 1.What is the significance of the mysterious 0157:H7 2.What is Dr. X referring to when he talks about the “baddest of the bad?” 3.What does DNA have to do with bacteria? What does it tell us? 4.What 4 weapons does Dr. X use to fight harmful bacteria?

2. Panther Café Menu Salad Hamburger Orange Juice

3. Create this form on a sheet of paper and complete for each word: Vocabulary Knowledge Rating Sheet WordKnow it well? Yes/No Your Brief Definition Now Definition After Instruction Write a sentence using the word in context. Bacteria Food borne illness Pathogen

4. Vocabulary Bacteria – Single cell, independently-replicating microorganism. Most are harmless, some beneficial, but others can cause food borne illness. Food Borne Illness – Infection or intoxication caused by the transfer of microbial or chemical contaminants (substances that spoil or infect), from food or drinking water to a human. In most cases, the contaminants are bacteria, parasites, or viruses Pathogen – Any microorganism that is infectious or toxigenic and causes disease. Pathogens include parasites, viruses, and some fungi/yeast and bacteria Copy these definitions on the Food Safety Study Sheet. You will have to add “Bacteria.”

5. Vocabulary Cont. Virus – Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a food handler's improper personal hygiene. Some survive cooking and freezing temperatures.

6. Parasite Organism that needs to live in a host organism to survive. Parasites can be found in water and inside many animals, such as cows, chickens, pigs and fish. Proper cooking and freezing will kill parasites. Avoiding cross-contamination and practicing proper handwashing can also prevent illness.

7. Fungi Ranging in size from microscopic, single- celled organisms to very large, multicellular organisms. Fungi most often cause food to spoil. Molds, yeasts, and mushrooms are examples.

8. Farm to Table Continuum

9. A multi-step journey that food travels before it is consumed Each sector along the farm-to-table continuum plays a role in ensuring that our nation's food supply is fresh, of high quality, and safe from hazards. If a link in this continuum is broken, the safety and integrity of our nation's food supply can be threatened It is the responsibility of everyone of us to keep the food supply safe along the farm to table continuum!

10. Four C’s of Food Safety To prevent foodborne illness, follow the 4 Cs: 1.Clean - Wash hands, utensils, and surfaces with hot, soapy water before and after handling food. 2.Cook - Cook foods to safe internal temperatures. Keep hot foods hot. Use a food thermometer to check (see Danger Zone 4 for safe internal cooking temperatures for meat, poultry, seafood, eggs, and leftovers).Danger Zone 3.Combat Cross-Contamination - Separate raw meat, poultry, and fish/seafood from ready-to-eat foods. Don't cross-contaminate. 4.Chill - Refrigerate foods promptly. Keep cold foods cold.

11. Pregnant Women Changes during pregnancy alter the mother's immune system, making pregnant women more susceptible to foodborne illness. Harmful bacteria can also cross the placenta and infect an unborn baby whose immune system is under-developed and not able to fight infection. Foodborne illness during pregnancy is serious and can lead to miscarriage, premature delivery, stillbirth, sickness or the death of a newborn baby.

12. Young Children Young children are more at risk for foodborne illness because their immune systems are still developing

13. Older Adults As people age, their immune system and other organs become sluggish in recognizing and ridding the body of harmful bacteria and other pathogens that cause infections, such as foodborne illness. Many older adults have also been diagnosed with one or more chronic conditions, such as diabetes, arthritis, cancer, or cardiovascular disease, and are taking at least one medication. The chronic disease process and/or the side effects of some medications may also weaken the immune system. In addition, stomach acid decreases as people get older, and stomach acid plays an important role in reducing the number of bacteria in the intestinal tract – and the risk of illness.

14. People with Immune Systems Weakened by Disease or Medical Treatment The immune system is the body's natural reaction or response to "foreign invasion." In healthy people, a properly functioning immune system readily fights off harmful bacteria and other pathogens that cause infection. However, the immune systems of transplant patients and people with certain illnesses, such as HIV/AIDS, cancer, and diabetes, are often weakened from the disease process and/or the side effects of some treatments, making them susceptible to many types of infections — like those that can be brought on by harmful bacteria that cause foodborne illness. In addition, diabetes may lead to a slowing of the rate at which food passes through the stomach and intestines, allowing harmful foodborne pathogens an opportunity to multiply.

15. DANGER ZONE!