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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