Download Bacteria - The Invisible Enemy HFN1O/2O Mrs. G. Bethune Name

Bacteria - The Invisible Enemy
HFN1O/2O
Mrs. G. Bethune
Name _______________
Date ___________
Despite the fact that Canada’s food supply is among the safest in the world, sometimes
the food we eat can make us sick.
Under the right conditions, an invisible enemy called bacteria may be present on foods.
• Bacteria are an integral part of our environment and play many _____________, but
sometimes ______________ roles. They are found on all raw __________________
products.
• Harmful bacteria can be transferred from _________ to people, __________ to food,
or from one _____________ to another.
• Bacteria can grow rapidly at _________________ temperature.
• Growth of harmful bacteria in food may be slowed or stopped by ______________ or
________________________.
∙ Bacteria may be ____________ by heating or cooking to 70̊C.
• Foodborne illness can produce symptoms from __________ to very __________.
Illness can occur __________________ to ___________________ after eating food
containing harmful bacteria.
• People who are most likely to become sick from food-related illness are
________________ and _______________________, _____________________ and
people with _________________________________________.
Symptoms include:
__________________________
__________________________
__________________________
__________________________
__________________________
Some people call it ___________________.
*You can’t always tell if food contains harmful bacteria. It may look, smell, and taste
normal.
HFN1O/2O
Mrs. G. Bethune
Name ________________________
Date _______________
Name of Bacteria
Source
E.Coli
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
Listeria
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
Salmonella
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
Botulism
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
HFN1O/2O
Mrs. G. Bethune
Name ________________________
Date _______________
Name of Bacteria
Source
E.Coli
- contaminated water, raw or rare ground beef,
unpasteurized milk or apple juice, raw fruits and
vegetables
- Walkerton Water Crisis
Listeria
- contaminated soil and water, meat and dairy
products, ready to eat lunch meats (deli meats), some
fish
- Maple Leaf Foods
Salmonella
- raw and undercooked food, poultry, unpasteurized
milk, eggs, fruit and vegetables grown in
contaminated soils or conditions
Botulism
- improperly canned food ( including home canning),
vacuum packed or tightly wrapped food
Camphylobacter
- contaminated water, unpasteurized milk,
undercooked meat and poultry
Staphylococcus
- unsanitary conditions (found in 40% of people’s
noses, throats, and sores), improper food handling
Clostridium
- high protein or high starch foods ie. baked beans,
chili
- improperly handled leftovers
- sometimes called “cafeteria bacteria” ie. buffet
- can withstand high temperatures not often used to
reheat food