Chapter 1 The World of microorganisms Write the missing words and find them in the letter soup. 1. Microorganisms are _with the naked eye. 2. A _ is a type of microorganism used in the making bread. 3. Most foodborne diseases are caused by. 4. A _is a poison produced by some bacteria. 5. You can sometimes see greenish spots on spoiled bread. They are. 6. Microorganisms can be found in the tract of animals. 7. The time is defined by the time one cell takes to divide in two. 8. Microorganisms can be useful to the production. 9. Most bacteria like temperatures between 5 and 63º C. This the zone. 10. The microorganisms cause diseases. Letter Soup
Chapter 1 Don t forget to put food in the fridge! Situation 1 Ham is stored in the refrigerator at 4ºC. Considering that ham is contaminated with 10 bacteria and that the doubling time is 8 hours at this temperature, calculate the number of bacteria after 24 hours. 10 0 2 4 6 8 10 12 14 16 18 20 22 24 4ºC Situation 2 You forgot to put the ham in the refrigerator before you leave home. When you get back home, 8 hours later you put the ham back in the refrigerator. Considering that ham was initially contaminated with 10 bacteria and that the doubling time at room temperature is 1 hour, and that the doubling time at 4ºC is 8 hours, calculate the number of bacteria after 8, 16 and 24 hours. 10 1 3 5 7 0 2 4 6 8 10 12 14 16 18 20 22 24 18ºC 4ºC
Chapter 2 The pathogenic microorganisms Fill in the table below with the name of microorganisms related to foodborne diseases. The complete words together will form a new word! 1 - Bacteria that can be found in raw poultry, milk and contaminated water; 2 - Bacteria that can be mainly found in homemade mayonnaise and some deserts with raw eggs; 3 - Bacteria which produce toxins; 4 - Bacteria which cause dysentery; 5 - Parasite which can be found in contaminated water; 6 - Bacteria which cause listeriosis; 7 - A virus that can be found in contaminated water; 8 - A bacterium, belonging to the genus Clostridium, that produces the most dangerous toxin of all. 7 H 2 S 6 L 4 5 1 Y N N 3S P Y A M S E A N G R A R A T S 8B T M N R
Looking for Foodborne Diseases Chapter 2 Food poisoning normally makes the news when a number of people are affected at the same time. This is specially so when all the people affected have eaten the same product, at the same canteen or restaurant. Search for food poisoning cases in the newspapers or on the internet (search words: food poisoning, foodborne diseases, ). In the classroom, with the cases you found, discuss about the microorganism responsible, the food implicated and the mistake that was probably the origin of the incident. Date and place Symptoms Probable causes Comments
(1/2) Sensorial consumer test Chapter 3 When we first eat or drink a food product, our spontaneous reaction is to think how much we like or dislike the product. People can be trained to concentrate on the food presented to them and describe in detail their reaction to it. This is called Sensory Analysis as it relates to our senses. Even untrained people can describe foods better and compare similar products if they are asked the right questions. A consumer test is a form of sensory analysis in which an untrained consumer is given foods to taste and asked specific questions about them. Sensory evaluation goes beyond 'liking and disliking' and considers how the properties of the food or drink stimulate each of our senses. We consider these in terms of their Sensorial Attributes : Sensorial attributes Sense/s Symbols appearance texture taste and flavour smell of food sight touch and hearing taste and smell smell Now you will carry out a consumer test of a food product. Procedure Decide in the classroom which food product will be tested. Try to choose one you all, or most of you, like. Your teacher will buy two different brands of the selected product and will hide the food label from you. You will just know that one is sample A and the other is sample B. Classify, according to your personnel preferences, the 2 samples regarding the different sensorial attributes using the consumer test sheet you have been given. At the end collect on the board all the results and the sample with the highest score will be the winner.
(2/2) Sensorial consumer test Chapter 3 Student:... Age:.. Sex: F M There are 2 samples (sample A, and sample B) of... on the table. Taste the samples A and B. Evaluate each attribute and mark with a cross according to your preferences: Very bad Bad Acceptable Good Very good Sample A Attribute Colour Appearance Smell Taste 1 2 3 4 5 Texture Sample B Attribute Colour Appearance Smell Taste 1 2 3 4 5 Texture Which sample you prefer? Sample A Sample B Why?
Potential hazards in the factory Chapter 3 An hazard is an agent or property which can cause harm. Food technicians, for each process step, develop a list of possible hazards which are reasonably likely to cause problems if not controlled. Once the hazards have been identified the factory has to think at actions which control them. Now considering a peach in syrup process match with an arrow the potential hazards with the process step where it can occur. Process Step Potential hazards and their causes Reception: Arrival of raw material. Survival of dangerous microorganisms during heating Reception: Storage of fruits Presence of stones in the fresh fruit Processing: Washing Introduction of microorganisms through the seal Processing: Sealing of can Chemical contamination in the water Processing: Heating Growth of moulds that produce toxin during storage
(1/4) Which food would you buy? Chapter 4 Which food would you pick up at the shop? Select with a cross and explain your choice. Process Step Explain why : Explain why : Process Step
(2/4) Which food would you buy? Chapter 4 Which food would you pick up at the shop? Select with a cross and explain your choice. Explain why : Process Step Explain Process why : Step
(3/4) Which food would you buy? Chapter 4 Which food would you pick up at the shop? Select with a cross and explain your choice. Explain Process why : Step Process Step Explain why :
(4/4) Which food would you buy? Chapter 4 Which food would you pick up at the shop? Select with a cross and explain your choice. Explain Process why : Step Explain Process why : Step
Check out the fridge/freezer! Chapter 4 Now that you know how to store food, at home check your refrigerator/freezer. Check the points in the inspection list below, discuss this in the classroom and take the results back home to discuss with your family. Check point Yes No Observations Refrigerator Are the foods packed in their original packet or other suitable containers? Are raw meat, fish and poultry separated from other foods? Is the temperature inside your refrigerator around +4ºC? Are the vegetables stored in the correct, lower boxes? Freezer Are the frozen foods in their original packets or other suitable containers? Is the temperature inside your freezer around -18ºC? Ask at home Is the refrigerator cleaned on a regular basis? Is hot food placed in the refrigerator? Are defrosted products frozen again?
Is this practice safe? Chapter 5 1- My grandmother bought a fresh fish today in the market. She cooked it until the flesh was opaque and flaked easily with a fork. Safe Unsafe Justify.. 2- At lunch I ate a hamburger that was brown in the centre. Safe Unsafe Justify.. 3- My father reheats soup in the microwave for about a minute without stirring. Safe Unsafe Justify.. 4- Yesterday my mother reheated some leftovers. We were starving, but the food was so hot that we had to wait for some minutes before it was cool enough to eat. Safe Unsafe Justify.. 5- My brother prepared a sandwich with meat and tomatoes. He used the same cutting board for slicing the cooked meat and the unwashed tomatoes. Safe Unsafe Justify.. 6- I went to a wedding party on a very hot day. All the delicious deserts, cream cakes, chocolate mousse and wedding cake were left all the afternoon on the table at restaurant. Safe Unsafe Justify
Prepare a safe salad Chapter 5 Imagine that the classroom has to prepare a salad, with tomatoes, roasted chicken, fresh cheese, lettuce and corn, with olive oil and spices. In order to prevent any foodborne diseases caused by bad handling practices in the kitchen, reflect about the food safety rules that must be followed to avoid the preparation errors listed below. Fill the table below and discuss in the classroom. Preparations errors How to avoid them? Contaminated surfaces and utensils - Wash surfaces / utensils before and after food preparation Cross contamination between foods Preparation too long in advance Inadequate refrigeration Inadequate cooking