7TH GRADE SCIENCE

THE 12 MOST UNWANTED
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THE 12 MOST UNWANTED
 
 

FOOD SAFETY Plate, Knife and Fork CONNECTION

Foodborne bacteria can have a major impact on public health. Everyone is susceptible to foodborne illness, especially the "at-risk" populations, including young children, pregnant women, the elderly, and people with weakened immune systems. There are four simple steps to preventing foodborne illness: clean, cook, chill, and combat cross-contamination

 

MATERIALS

For the Class

  • A bowl containing the names of the 12 Most Unwanted Bacteria
  • Foods, pictures, or models of foods that contain good bacteria, such as cheese and yogurt

For Each Team of Students

  • A food safety portfolio for recording research data (use a notebook or folder)
  • An assortment of items for final presentations
  • Photocopy of The 12 Most Unwanted Bacteria reproducible for each student

 

 

                                                     INTRODUCTION
 
 Does anybody know why these are unwanted?
 
Are any of these bacteria familiar to you? Which ones? What have you heard about them?
 
Are all bacteria bad?
 
 
 
 
Have you eaten food with bacteria in it?
 
 
 
Procedure:
 
One student from each group pick a pathogen.
 
Each group will work together to:
 
  • Conduct in-depth research about their pathogen.
  • Find out how their pathogen makes an impact on food safety along the Farm-to-Table Continuum.
  • Discover what can be done to control the growth of their pathogen.
  • Present their research to the class to teach other students about their pathogen.

    •  

    Planning the final presentation:

     

    Ideas for Final Presentations

    Perform

    • Perform a skit using your pathogen as the main character.
    • Dress up as your pathogen and perform a moving monologue.
    • Create a poem, song, dance, or rap about your mighty microbe.
    • Produce "Jeopardy" or "Who Wants to Be a Millionaire?" type game shows.
    • Put on a news broadcast about a real outbreak involving your pathogen.
    • Put on a puppet show or create picture books to share with primary school students.

    Design

    • Prepare posters or 3-D models of your pathogen to hang around the classroom, using assorted materials (coat hangers, newspapers, papier mâché, balloons, cardboard, plastic bottles, poster board, fabric scraps, pipe cleaners, and beads).
    • Design a food safety calendar with a theme for removing or eliminating your pathogen for each month of the year.
    • Design and prepare Web pages that offer photos and facts about your pathogen.
    • Develop an animated slide show, using Power Point slides and clay animation.
    • Design a travel brochure with graphics and text tracing the journey of your pathogen.
    • Create an animated flip book about your microbe.

    Write

    • Interview your pathogen like Dr. X did in the video.
    • Write humorous comic strips featuring your pathogen.
    • Create a recipe book filled with food safety tips for avoiding your pathogen.
    • Write a moving story about a day in the life of your pathogen.

    Create Video

    • Create a video pertaining to your pathogen using one of the following styles - documentary, newscast, drama, advertisement, or game show.

     

    RESOURCES

    SciLinks Logo
    Keyword: Foodborne Illnesses
    Go to:     www.scilinks.org disclaimer icon
    Code: FS301

    SUMMARY

    A pathogen is any microorganism that is infectious and causes disease. There are bad bacteria (pathogens), such as the 12 Most Unwanted Bacteria, that cause foodborne illness. However, not all bacteria are bad. Good bacteria, such as those found in foods like yogurt and pickles, and those in antibiotics like Streptomycin, are helpful to us.

    EXTENSIONS

    • Be on the lookout for reports about your pathogen in local newspapers, on TV news reports, and on the Internet. These newsworthy reports can be added to your food safety portfolios.
    • Take a virtual field trip to the American Museum of Natural History's "Epidemic! The World of Infectious Disease".
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    See real-life scientists in action!

    • Food Safety A to Z Reference Guide

     

     
     
     

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