1. The Importance of Food Safety ?’s 1. How many reported cases of food borne illnesses are reported in the U.S. each yr by the CDC? 2. What are two symptoms of a food borne illness? 3. What are the microbiological hazards that pose the highest food safety risk? 4. Which of the four microorganisms is the worst?

2. 5. What is the name of the bacterium that is thought to provide health benefits? 6. What is an example of a parasite? 7. Which microorganism lacks chlorophyll, and comes in various forms & sizes? 8. (T/F) Raw fruits & veggies contaminated by fertilizer or polluted water can pose a health hazard.

3. 9. According to the reading, what is the “truth” about organically grown products? 10. List the responsibilities of each of the following: USDA, APHIS. FSIS, HHS, FDA, CDC, CVM, FoodNet & EIP.

5. Lesson 1.3 The Good Samaritans Definitions and templates for: Case Notes 1.3 Investigation Activity 1.3

6. Provide general descriptions Narrow down an investigation Refine suspect list Why do investigators create suspect profiles?

7. Bacteria Viruses Parasites Yeasts Molds Which five types of microorganisms did we create profiles for?

8. NO We need & depend on microorganisms for survival & food production Are all of these microorganisms harmful?

9. Beneficial microorganisms Helpful bacteria and fungi that are either added or naturally occur in foods. Create unique flavors and textures or improve the body’s ability to digest foods or fight disease. Definition

10. Cucumbers  Pickles Cabbage  Sauerkraut Milk  Yogurt, cultured buttermilk, cheese Meats  Summer sausage, pepperoni Make a list of all the foods that are modified by microorganisms to make a different food….

11. Bacteria The most important bacteria used in food production are the Lactobacillaceae family. This family produces lactic acid from carbohydrates, resulting in changes in certain foods. Example: milk to yogurt.

12. Yeast The most beneficial yeasts for food production are from the genus Saccharomyces. Yeasts produce desirable chemical reactions. Example: leavening of bread and production of alcohol.

13. The Story of Yeast ?’s 1. What is yeast used to make? 2. What is the chemical action of yeast that causes dough to rise? 3. What end products does this process produce?

14. Molds  Molds from the genus Penicillium are associated with the ripening and flavor of cheeses.

15. Create a list of all the foods that depend on a beneficial microorganism to be produced.. Yogurt Bread Cheese; Blue, Swiss, etc. Wine Beer

16. Yogurt How do we know there are beneficial microorganisms in yogurt? Are they listed in the ingredients? What does “live active cultures” mean on the container? –Refers to the living organisms: L. Bulgaricus & S. Thermophilus –Convert pasteurized milk to yogurt during fermentation –Help support healthy digestion

17. Soda Do you think beneficial microorganisms are needed to make this can of soda? Does anything in that list sound like a beneficial microorganism? Where do you think citric acid comes from? Citrus fruit: lemons & limes Preservative; used to add an acidic or sour taste

18. Soda (cont) Demand for citric acid went beyond what could be extracted from citrus fruit Industry needed an alternative Mold: 99% of the world’s citric acid is produced with the help of this mold

19. Case Notes 1.3

20. Investigation Activity 1.3

21. National GAPs Program © 2007 Department of Food Science Department of Education Cornell University Ithaca, NY 14853 www.gaps.cornell.edu