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?

• 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.

• 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.

Lesson 1.3The Good Samaritans

Definitions and templates for:Case Notes 1.3 Investigation Activity 1.3

• Provide general descriptions

• Narrow down an investigation

• Refine suspect list

Why do investigators create suspect profiles?

• Bacteria

• Viruses

• Parasites

• Yeasts

• Molds

Which five types of microorganisms did we create profiles for?

• NO

• We need & depend on microorganisms for survival & food production

Are all of these microorganisms harmful?

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

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….

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.

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.

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?

Molds Molds from the genus Penicillium are

associated with the ripening and flavor of cheeses.

Create a list of all the foods that depend on a beneficial

microorganism to be produced..

• Yogurt

• Bread

• Cheese; Blue, Swiss, etc.

• Wine

• Beer

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

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

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

Case Notes1.3

The Good Samaritans

Case Notes 1.3

Name:_____________________________ Date:___________________________ Beneficial Microorganisms: ________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

The most common groups of microorganisms involved in food production are:

Type of microorganism Example 1.

2.

3.

List three common foods that would not be possible without beneficial microorganisms. Can you name more?______________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

What is the genus of the beneficial microorganism needed to produce root beer?____________

________________________________________________________________________________

________________________________________________________________________________

What type or microorganism is it? __________________________________________________

________________________________________________________________________________

________________________________________________________________________________

InvestigationActivity

1.3

The Good Samaritans

Investigation Activity 1.3

Root beer, ready to drink after six days *Recipe makes 2 liters

7 cups of distilled or purified water 1 ½ cups of white sugar ¼ teaspoon of active dry yeast Note: Champagne yeast can be used and decreases the strong odor given off when opening a

bottle using bread yeast. 1 teaspoon of root beer concentrate

Mixing Measure the water into a glass bowl and heat it in a microwave on the high setting for three minutes. You can also heat the water in a non-aluminum pan on a stove burner until the water is lukewarm. Do not overheat it, though, or you will deactivate the yeast. Add the sugar, dry yeast, and root beer concentrate to the water and stir slowly until the sugar and yeast dissolve.

Bottling Set a small plastic funnel into the mouth of a 2 liter plastic bottle. Use a small cup or ladle to pour the soda mixture through the funnel. Fill the bottle, leaving 2-3 inches of air space at the top. Remove the funnel and screw on the bottle cap tightly. (If air leaks out, the root beer will not carbonate properly).

Adding the fizz Lay the filled bottle on its side in a warm place and leave undisturbed for four days. During this time the root beer will carbonate – the sugar and the yeast react to form tiny carbon dioxide bubbles that give soda its fizz. On the fifth day, put the root beer in the refrigerator to chill. It will be ready to drink the following day. *This is from an old recipe, citation unavailable.

National GAPs Program © 2007Department of Food Science

Department of EducationCornell UniversityIthaca, NY 14853

www.gaps.cornell.edu