Lesson 03 Foodborne Illness, Pathogens and Allergens
This is a food science lesson (Module 1, Lesson 3) on foodborne illness, pathogens, and allergens. Students learn the causes and effects of pathogens and food spoilage, the roles of microorganisms in food (including beneficial bacteria used in food processing), the twelve most undesirable foodborne pathogens, and the eight major food allergens. It includes an interest approach, content outline, a “Mixed-Up Milk” lab, and two research/presentation activities on pathogens and allergens.
At a glance
- Learning objectives
-
- Identify specific causes of pathogens and spoilage
- Discuss microorganisms and their roles in food
- Identify twelve most undesirable pathogens
- Explain how beneficial bacteria are used in food processing
- Identify eight major food allergens
- Time required
- Instruction time for this lesson: 3-5 days (50 minutes). (Time is estimated and may vary depending on teaching style)
- Materials
-
- skim milk
- microwave-safe bowl
- white vinegar
- mixing spoon
- strainer
- cheese cloth
- airtight container
- Microwave
- Computer Access
- Poster Supplies (optional)
- Lesson Number
- M1.L3
- Key Concept
- Foodborne diseases
- Unit
- Module 1 – Food Safety
- Precepts
- A – Action: A4. Identify and use resources. E – Awareness: E1. Address issues important to the community. G – Physical Growth: G1. Practice healthy eating habits.
- Key Terms
- Bacteria, FALCPA, Fermentation, Microorganism, Pathogens, Probiotic, Spoil, Spoilage bacteria
Downloads & Links
Lesson plan
Presentation
Aligned Standards
National Standards
- FPP.02.03.03.aDescribe the effects food-borne pathogens have on food products and humans.
- FPP.02.03.03.bExplain the importance of microbiological tests in food product preparation, listing common spoilage and pathogenic microorganisms.