Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

INTRODUCTION TO
FOODBORNE ILLNESS
Intro Question | How many people in the United States get a food borne illness every year?

Terms to Know

Background

Cross-Contamination The transfer

of microorganisms, allergens or
other potentially hazardous
material from one food or surface
to another

1 in 6 Americans will contract some form of foodborne illness

Foodborne Illness (FBI) A disease

acquired from a pathogen
transmitted through contaminated
food or water
Gastroenteritis A disease of the
gastrointestinal tract, usually
caused by the inflammation of the
lining. Symptoms: nausea,
vomiting, diarrhea, abdominal
cramps
Infectious Dose The amount of
cells or viral particles needed to
cause disease
Incubation Time Time from
exposure to/ingestion of the
pathogen to the onset of
symptoms
Pathogen A microorganism that is
known to cause disease
Primary Source The native habitat
for a microorganism
Secondary Source The
transmission route of an organism
how it goes from the primary
source to the food
YOPI Young, Old, Pregnant,
Immunocompromised. The subset
of population that is most
susceptible to foodborne illnesses

November 2014

every year.!
Many people dont even know that they have a foodborne illness

(FBI) because of the short amount of time that they are sick. !
FBIs can be very serious, even life threatening, or can cause

illnesses years after initial disease.!

When you think of foodborne illness, do any particular
pathogens or diseases come to mind?
Students may list Salmonella, E. coli!
In 2011, researchers identified the top 5 pathogens for the

categories of illnesses, hospitalizations and deaths. (Show the table,

allow students time for discussion/speculation)!
Where do you think the pathogens originally come from?
Go over the terms primary source and secondary source!
Pathogens can originate in the environment (soil, water),

gastrointestinal tract of animals, or in humans!

Objectives$
In this unit we will learn five ways to to prevent foodborne
illnesses. We will also highlight some of the major foodborne
pathogens in the United
States. After this lesson, you
should know the basics of
food safety and be able to
make smart choices when
handling your food.
1

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

SOURCE

Intro Question | Where do you think your food comes from?

Answer
Your food comes from all over the country and the world.

Fresh produce in the winter? Probably from the west coast or

South America. Do you like coee or chocolate? Those (at
least the raw beans) were probably imported from South or
Latin America. !

Spotlight Pathogen:
Listeria
monocytogenes
Characteristics: gram positive
rods, can live in cold refrigerator
temperatures Primary source:
environmental (soil), Secondary
source: biofilms, contaminated
processing equipment,
refrigerator, etc
Illness:
Infectious Dose: 100 cells
Incubation time: 3-70 days
Symptoms:
Healthy adults: mild

gastrointestinal distress,
fever, head and body aches
In Utero/Newborn infants:

meningitis or sepsis,
spontaneous abortion
Who is most at risk? YOPI,
especially pregnant women and
unborn children.

According to the FDA Imports site,20% of the total food

supply is imported, including 70% of seafood and 35% of fresh

produce !

!
Background
The first step in avoiding foodborne illnesses is to get your

food from a safe and reliable source. !

Proper food handling at the farm, processing facility, and

grocery store will help keep you safe from foodborne illnesses,
but its also important for you to keep your food safe at home.!
Clean storage and packaging at home is important for safe

food. Bacteria (like L. mono) can grow in your refrigerator!

Prevention & Safe Food Handling

Source your food from reputable suppliers (avoid soft cheeses

from illegal/unauthorized sources)!

Dont eat compromised food (deli meats and cheeses that

were open before you brought them home) !

Wash fresh

produce
thoroughly
before eating

Associated foods: ready-to-eat

luncheon meats, cold cuts and
hot dogs, soft unpasteurized
cheeses, unpasteurized milk,
produce

!
November 2014

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

Activity: Use Online Food Trackers and Labels to Determine Origin

Supplies: labels and containers (or pictures) showing codes or country of origin
Set-up: none
1. Have a variety of food packages/labels available and give students the websites to track
where their food was processed/grown.
2. Have students look for the farthest traveled food.
3. Variation: can be a take home or grocery store assignment; have kids bring it their own
labels
A. Dairy (milk, yogurt, cream, ice cream): http://whereismymilkfrom.com/
B. Produce: Stickers or package labels give country of origin
C. Meat: can show pictures of labels in class

Outbreaks$
Roos Foods: http://www.cbsnews.com/news/fda-

shuts-down-roos-foods-cheese-plant-over-listeriaoutbreak/

Resources$
http://www.cdc.gov/listeria/ !

F O O D

S A F E T Y

I N F O S H E E T

S E P T E M B E R

1 4 ,

2 0 1 1

Cantaloupes linked to fatal multistate Listeria monocytogenes outbreak

4 deaths and 15 illnesses in Colorado, Nebraska, Oklahoma and Texas
www.foodsafetyinfosheets.com

http://www.foodsafety.gov/poisoning/causes/

bacteriaviruses/listeria/!

Notes

As a result of investigating a cluster of illnesses, the

Colorado Department of Public Health and Environment
has identified Listeria monocytogenes bacteria on cantaloupe
collected from grocery stores and from an ill persons
home.
Product traceback information from officials indicated
these cantaloupes were harvested in the Rocky Ford
region of Colorado. Outbreaks and recalls related to
cantaloupes are common. At least 25 outbreaks have been
linked to the fruit since 1990.
Research has shown a potential for bacteria to be pushed
into the meat of the cantaloupe during slicing, and many
authorities recommend washing cantaloupe before
cutting. However, due to the roughness of the rind, it is
difficult to wash away much of the bacteria. Using a scrub
brush under running water (especially at the cut point) can
reduce the risk of pathogen introduction.
Listeria monocytogenes can grow slowly at refrigeration
temperatures in some foods including cantaloupe. Listeria
on cut cantaloupe will only reach levels likely to cause
illness after many days of storage at 41F.

What you
can do:

Refrigerate
cantaloupes quickly after slicing. Bacteria
such as Listeria can grow quickly on the
orange flesh of the fruit when held above
41F.
Ask suppliers about food safety riskreduction practices including how they
manage water, animal exclusion and staff.
When washing the outside of a cantaloupe,
vigorously use a scrub brush under running
water to remove any easy-to-get to bacteria.
Don't wash many cantaloupes at once by
soaking in a sink. This could lead to pathogen
transfer from one fruit to another.

For more information contact Ben Chapman, benjamin_chapman@ncsu.edu or Doug Powell, dpowell@ksu.edu

November 2014

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

CLEAN

Intro Question | How many individual bacterial cells or

virus particles do you think it takes to make you sick?

Answer
Spotlight Pathogen:
Norovirus
Characteristics: non-enveloped
virus. Viruses are like zombiesthey are not technically alive,
but they can use their host
(you) to replicate. Transmitted
through the fecal-oral route.
Primary source: infected
person (human enteric virus)
Secondary source:
contaminated food, water or
surfaces. Norovirus is very
stable in the environment and
can survive low temperatures
Illness:
Infectious Dose: 18+

particles
Incubation time: 12-48 hours
Symptoms: acute

gastroenteritis: cramps,
nausea, vomiting, diarrhea,
symptoms usually last for
24-72 hours
Who is most at risk? Everyone!
The young and old are more at
risk for dehydration.
Associated foods: oysters,
shellfish, raw foods, any food
with human preparation

November 2014

Activity: Have students look online to see how many virus or

bacteria particles it takes to make you sick (this is also called

the infectious dose) for some common diseases. Have them
pick a few they know of (i.e. the flu) and then have them look
up Staphylococcus aureus, E. coli 0157-H7, and norovirus!
Go over the term infectious dose!
The answer to this question depends on the bacteria or virus.

Some bacteria have very high infectious doses, this includes S.

aureus (Log6 or 1,000,000 cells). On the other hand, some
bacteria have very low infectious doses, including E. coli 0157H7 which only requires 10 and 100 cells to make you sick.!

Background
Cleaning is a very important step in preventing foodborne

illness, this includes cleaning all surfaces that contact food

(like dishes, counters, and utensils), as well as your hands. !
Many bacteria and viruses can make you sick with only a few

particles, so its important to wash things thoroughly. !

Common alcohol-based hand sanitizers dont work on all

pathogens, which makes frequent and proper hand washing

the best method for keeping yourself healthy.

Prevention & Safe Food Handling

WASH YOUR HANDS! This is the best way to prevent

norovirus, because hand sanitizers do not work on norovirus

and it can be spread from person to person contact. !
Dont cook for others when sick (includes working in a

restaurant) !
Clean up spills quickly and thoroughly; clean with disposable

towels and soapy water, and use a fresh bleach solution (1:10)
to disinfect.

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

Activity: How Well Do You Wash Your Hands?

Supplies: Glo-Germ, blacklight, handwashing station
Set-up: none
1. Give students each a small amount of Glo-Germ on their hands and have them rub it
around. Show them their hands under a UV light, they should be glowing.
2. Have them go to the sink and wash their hands as normal.
3. Show them their hands under UV light and have them note of how much is still glowing.
4. Have them wash their hands according to the instructions and look at the difference
5. Talk about how this can represent bacteria and virus particles and that it is important to
wash hands properly in order to get rid of things that can make us sick
6. This activity can also be done with paint or another dyed liquid that will stick to hands.
Have students put the colored liquid on their hands but have them wash blindfolded,
to represent the fact that you cant see bacteria.

Outbreaks$
42nd St. Oyster Bar, Raleigh: http://www.foodsafetynews.com/2010/01/norovirus-outbreak-at-raleigh-oyster-bar/

#.VFpv1PR4rck!
Asheville High School: http://www.wspa.com/story/24956061/ocials-fear-spread-after-norovirus-outbreak-

confirmed-in-asheville-school

FOOD SAFETY INFOSHEET WEEK JUNE 27, 2012

Noroviru s ou tb r eak at
Califor nia Pizza
Kitchen link ed to ill
food handl ers

Resources$
Proper hand washing instructions: http://kidshealth.org/

parent/general/sick/hand_washing.html# !
http://www.cdc.gov/norovirus/ !
http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/

norovirus/index.html

Notes

WHAT YOU NEED TO KNOW

ABOUT NOROVIRUS

Don't handle food while

ill; especially if you have
symptoms like diarrhea
(when tranmission is
likely) or vomiting (as
virus particles may be
spread to hands, clothes
and other surfaces).

O v er 2 0
cu s tomers of
a Califor nia
pizza kitchen
r es tau r ant
w er e il l w it h
vo m it t in g ,
diar r hea,
cr amps and
nau sea. T hr ee
food handl ers
also w er e
par t of t he
ou tbr eak

Some norovirus infections

occur without symptoms
Infected people can shed
large amounts of
norovirus in their poop
and vomit
Norovirus can persist on
common kitchen surfaces
for up to 6 weeks
Some hand sanitizers are
not effective at reducing
norovirus on hands

A Walnut Creek, CA California Pizza Kitchen was

the source of a norovirus outbreak - over 20
patrons reported illnesses following graduation
ceremony celebrations. During the investigation
Costa County health officials said that at least three
food handlers were also ill with norovirus.
According to regional manager Chris Hedges, the
restaurant was closed for 3 days as staff were
retrained and a cleaning crew that specializes in
norovirus was brought in.
While the initial source of the outbreak may have
been an ill patron or food from a supplier, ill food
handlers have been linked to numerous outbreaks
in the past.

FOR MORE INFORMATION CONTACT BEN CHAPMAN,

BENJAMIN_CHAPMAN@NCSU.EDU OR DOUG POWELL, DPOWELL@KSU.EDU

November 2014

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

SEPARATE

Intro Question | Why do we separate different types of foods

Answer
Spotlight Pathogen:
Salmonella enteritis
Characteristics: gram negative
rod, can survive refrigerator
temperature, prefers body
temperature for growth Primary
source: found in intestinal
tracts of animals and birds,
Secondary source:
contaminated food or water,
cross-contamination, sick
foodhandlers
Illness:
Infectious Dose: Log1- Log7
Incubation time: 12-72 hours
Symptoms: may include

abdominal cramps, diarrhea,

and fever. Infection usually
lasts about 4-7 days.
Hospitalization is usually only
necessary for persons
experiencing severe
diarrhea/dehydration.
Who is most at risk? YOPI, This
population can be at risk of
death if the infection enters the
bloodstream without prompt
treatment using antibiotics.

To keep food safe from pathogens, chemicals or allergens that

may be on another food.!

Background
Go over the definition of cross-contamination !
Dierent types of foods need to be kept separate from other

another to avoid cross-contamination. Once a ready-to-eat

product comes into contact with a raw product, there is a
potential risk of consuming pathogens that came from the

Prevention & Safe Food Handling

Separate produce, ready-to-eat meats, seafood, eggs and raw

meat and poultry when being stored away and during food
preparation. !
When cooking, do not share a cutting board or utensils among

the dierent categories of food before first rinsing and

sanitizing. !
Wash hands thoroughly in between handling the dierent

types of foods. !
Salmonella can also be prevented by cooking all meat, poultry,

and egg products to their proper internal temperatures. !

Ground meats and egg dishes should be cooked to an internal

temperature of 160
degrees F, while
poultry should be
cooked to an
internal
temperature of 165
degrees F.!

Associated foods: poultry,

eggs, red meat, almonds,
peanut butter
November 2014

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

Activity: How Does Cross-Contamination Happen?

Supplies: Block of cheese, cinnamon, cutting board, knife
Set-up: Divide cheese into two blocks, sprinkle cinnamon all over one block.
1. Show the class the block of cheese with the cinnamon on it. The cinnamon represents
bacteria.
2. Cut the block of cheese on the cutting board and then remove to a different surface.
3. Use the cutting board and the knife to cut the clean block of cheese.
4. Have students look at the second set of pieces. Notice the cinnamon that wasnt there
before?
5. Discuss cross-contamination and have students discuss different ways that it can occur
and how to prevent it. (i.e. dirty hands, contaminated food, sneeze/cough onto prep
surface, etc.)

Outbreaks$
Deadly UK Eggs: http://www.foodsafetynews.com/2014/08/update-uk-salmonella-outbreak-linked-to-three-

deaths-traced-to-single-egg-source/#.VFvBUvR4rk0
Food Safety Infosheet

Resources$
http://www.cdc.gov/salmonella/ !

October 2, 2013

103 CASES OF SALMONELLOSIS LINKED TO

NORTH CAROLINA CHURCH FUNDRAISER
MEAL

http://www.foodsafety.gov/poisoning/causes/

bacteriaviruses/salmonella/index.html !
http://www.fightbac.org/storage/documents/

flyers/
separate_fightbac_factsheet_2010_color.pdf!

Notes

At least 13
individuals who ate
at a barbecue event
were hospitalized with
symptoms including
abdominal cramping,
diarrhea and
vomiting
North Carolina health officials
are investigating an outbreak of
salmonellosis linked to food
served at a church fundraiser.
Investigators said that community
members began reporting
illnesses in the days after they
consumed food sold at Sandy
Plains Baptist Church on
September 7, 2013. Symptoms
included abdominal cramping,
nausea, diarrhea and vomiting.

What You Can Do

As many as 5,000 people

attended the barbecue event.
Barbecue pork and chicken were
served at the fundraiser, as well as
vegetables and desserts. A
specific food food item has yet to
be identified as the source.
Sandy Plain Baptist Church
has sponsored the barbecue
event for 50 years. Proceeds
finance missions and a Christmas
nativity scene.
Community dinners can be
great fundraisersbut are often
held at temporary sites and
staffed by volunteers unfamiliar
with safe food handling practices
for large meals.

All preparers should know

safe cooking/cooling
temperatures and procedures.
Hold meals and ingredients
requiring temperature control
either below 41F or above
135F.
Verify cooking and holding
temperatures with a tipsensitive digital thermometer.
Purchase ingredients from
commercial food businesses
instead of homemade/donated
foods and ask about food
safety systems for suppliers.
Avoid cross-contamination
between ready-to-eat foods
and potentially contaminated
foods, surfaces and utensils.
Practice good personal
hygiene and exclude ill
individuals from handling
food.

For more information: Ben Chapman

benjamin_chapman@ncsu.edu
www.foodsafetyinfosheets.org

November 2014

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

COOK

Intro Question | Why do we cook our food?

Answer
There are many reasons: flavor, texture, ease of digestion,

Spotlight Pathogen:

preference, safety, and preservation.!

Escherichia coli
O157:H7

Background

Characteristics: gram negative

cocci, toxin producing, Primary
source: GI tract of animals,
Secondary Source:
contaminated food or water,
cross-contamination, ill food
handlers

Heat kills harmful microorganisms which allows us to enjoy our

Illness:
Infectious Dose: 10+ cells
Incubation time: 10-5days
Symptoms: gastroenteritis,

cramps, hemorrhagic
diarrhea, Hemolytic Uremic
Syndrome (HUS) in severe
cases (especially with
children)
Who is most at risk? YOPI,
especially young children.
Associated foods: beef,
seafood, produce, sprouts,
unpasteurized juices
NOTE: Not all types of E.coli
are pathogenic. There is good
E.coli in your intestinal tract to
aid with digestion!

November 2014

One reason we cook our food is because it makes it safe to eat. !

food without getting sick. !

However, at risk foods must be heated all the way through to

certain temperatures in order to ensure that all the bacteria, (or

other microorganisms) are destroyed.

Prevention & Safe Food Handling

Question: How do you prevent illness and safely handle raw meat?
Cook meat to an appropriate temperature: !
Poultry: 165F; Beef: 155F; Pork: 145F; Ground meats & eggs: 160F !
Wash fruits and vegetables thoroughly!
Avoid cross contamination in cooking (use separate utensils, always wash

hands after handling raw product)!

Question: How do you know that a meat is cooked long enough? Is
color an indicator?
Always use a food thermometer to take temperature (see above temps).

Color and texture are NOT reliable indicators of doneness.!

Question: Why is it safe to cook steaks less than ground beef ?
In most cases, steaks are intact (the cut of meat is whole) and so

pathogens are only located on the outside surface of the meat. !

So when you grill an intact steak, just cooking the outside will kill

pathogens and the inside can be rare and still be safe. !

Grinding meat increases the surface area and will mix up any potential

pathogens into the entire product, which is why ground meat needs to be
cooked more to kill pathogens.!

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

Activity: Determining the Doneness of Cooked Meat

Supplies: pictures, access to YouTube, sponges, thermometers
Set-up: Set out thermometers and sponges
Part One:
1. Show pictures of burgers that are cooked less than 160 and are brown, vs pictures of burgers
that are cooked over 160 and are pink.
2. Stress that color is NOT a valid indicator of doneness or safety
Part Two:
3. Watch a YouTube video about how to properly take the temperature of meat
4. https://www.youtube.com/watch?v=5FxslPBcvAw OR
5. https://www.youtube.com/watch?v=YRQ47Ieddkk
6. Allow students to practice taking the temperature of a hamburger using a damp sponge,
and inserting the thermometer through the side of the sponge

Outbreaks$

Resources$

Jack in the Box outbreak in 1993 associated with

http://www.cdc.gov/ecoli/ !

undercooked ground beef sickened hundreds and

killed 4 children. This led to the passing of the
regulation by the USDA that E. coli O157:H7 is
now an adulterant (illegal) in ground beef.!

http://www.foodsafety.gov/poisoning/causes/

bacteriaviruses/ecoli/index.html !
Food Safety Infosheet
www.foodsafetyinfosheets.org !

NC State Fair: http://www.foodsafetynews.com/

May 19, 2014

www.barfblog.com/infosheets

Contaminated*ground*beef*
linked*linked*to*E.#coli##O157:H7*
outbreak**

2011/11/source-of-nc-state-fair-e-coli-outbreaknamed/#.VFpxnPR4rck !

11*ill*including*2*hospitaliza>ons*a?er*ea>ng*at*
restaurants*

Notes

USDA FSIS announced a recall of ground beef products from a

Michigan firm after 11 individuals in multiple states fell ill with
E. coli O157:H7 infections. Initial reports point to
undercooked hamburgers sold at the restaurants as a risk
factor.

Wolverine Packing Company in Detroit has issued a recall of

1.8 million pounds of ground beef products marked with the
establishment number of EST.2574B.

E. coli O157:H7 may cause nausea, vomiting, bloody diarrhea,

and abdominal cramps that can lead to dehydration. Symptoms
usually start 2-8 days after exposure and can result in kidney
failure from hemolytic uremic syndrome (HUS). Children and
the elderly are especially at risk.

Wolverine Packing Company Recall Details:!

sold to restaurant distributors in MA, MI, MO, and OH.!

produced between March 31 and April 18, 2014!
establishment number EST.2574B!
production date codes Packing Nos: MM DD 14 between
03 31 14 and 04 18 14!
For a full list of recalled products see: !
http://tinyurl.com/l3ctkjq

What*you*can*do:*
Cook*all*ground*beef*products*
(fresh*and*frozen)*to*155F*for*
15*seconds*or*160F.*Use*a*>pK
sensi>ve*digital*thermometer*to*
check*that*food*has*reached*a*
safe*temperature.**
Color*is*not*a*reliable*indicator*
of*doneness.*
Communicate*the*risks*of*
consuming*undercooked*beef*to*
restaurant*patrons.*The*
informa>on*should*include*
messages*about*consequences*
and*pathogens.*
Clean*and*sani>ze*any*
equipment*or*surfaces*where*
raw*meats*have*been*cut*or*
handled;*pathogens*can*remain*
behind*and*contaminate*readyK
toKeat*foods.

FOR MORE INFORMATION, CONTACT BENJAMIN CHAPMAN,

BENJAMIN_CHAPMAN@NCSU.EDU

November 2014

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

CHILL

Intro Question | What does a living organism need to

survive? What are the factors that affect microbial growth?

Spotlight Pathogen:
Staphylococcus
aureus
Characteristics: gram positive
cocci, toxin producing, Primary
source: human nose, skin,
mouth, ears, ~30% of the
population can carry a toxin
forming strain, Secondary
source: contaminated food.
Illness:
Infectious Dose: Log6 (10^6)

cells
Incubation time: 30 minutes

-24 hours
Symptoms: nausea, vomiting,

diarrhea, stomach cramps,

recovery in 1-3 days.
Who is most at risk? YOPI
Associated foods: filled or
frosted cakes and pastries,
sliced meats, puddings,
sandwiches, deli salads

Answer
Factors that aect microbial growth: nutrients, pH, water/moisture

content, atmosphere (some microbes have oxygen requirements),

and temperature. !

Background
As seen in the cook unit, high temperatures kill or deactivate

microorganisms. !
Cold temperatures slow or stop the growth of microorganisms. !
Bacteria and other microorganisms grow best between 40F and

140F. This is considered the danger zone. Foods held within this
range are the perfect place for organisms to grow rampant.!
Bacterial growth follows the biological growth curve. The lag

phase is when the cells are getting used to their environment, right
before growth. The log phase is when they are growing
exponentially (more growth than death). The stationary phase is
when growth and death occur at the same rate. The death phase is
when there is more death
than growth.!
According to this graph,

what phase are we trying

to control when we chill
food? (extend the lag phase)!
What about cooking

food? (stop the log, or

promote the death phase)

Prevention & Safe Food

Handling
Wash hands thoroughly before handling food, avoiding touching

skin or face while handling foods. !

Keep cold food cold, and hot food hot; avoid to the danger zone

of 40F - 140F!

November 2014

10

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

Activity: Observe Bacterial Multiplication & Growth

Supplies: two jars, dry rice/beans/candy/beads, agar plates, swabs or inoculation loops, milk
Set-up: leave a beaker of milk out for 3+hours, have milk to plate fresh from refrigerator
Part One:
1. At the front of the class have two jars. In each jar have 1 tablespoon of dry rice (could use
beans, colored beads, candy, anything). As the lesson goes on, increase the amount in one jar
exponentially every 20 minutes (1 to 2 to 4 to 8 to 16, etc). This is to demonstrate bacterial
growth in optimal settings.
Part Two:
2. Have students label plates with name and time milk was left out.
3. Plate a streak or spread plate of milk straight from the refrigerator and from samples of milk left
out 3+ hours (can do multiple points).
4. Allow to grow at room temperature overnight until next class period.

Outbreaks$
Rolf s Pastries: http://barfblog.com/wp-content/uploads/2011/01/foodsafetyinfosheet-1-11-11.pdf!
Military Lunch: http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6250a2.htm
WWW.FOODSAFETYINFOSHEETS.COM
FOOD SAFETY INFOSHEET JANUARY 11, 2011

Resources$

OV E R 1 0 0 I L L A F T E R F O U R O U T B R E A K S L I N K E D
TO PA STR IE S S ERVED I N IL LI NOI S

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/

staphylococcus_food_g.htm!
http://www.foodsafety.gov/poisoning/causes/

bacteriaviruses/staphylococcus/index.html!

Notes

Bakery products such as

cream-filled pastries like
cream pies and chocolate
eclairs are often implicated in
Staphylococcus aureus
outbreaks

Testing revealed Staphylococcus aureus in Rolf's Patisserie products

A Lincolnwood, Illinois bakery was
the source of four outbreaks of
staphylococcal food poisoning in
November and December, 2010.
These outbreaks at catered
functions, resulted in at least 100
illnesses. Rolf's Patisserie, the
implicated business, closed its doors
and recalled a number of products
sold at retail to limit further
illnesses. Cases were linked to
eating baked goods at a restaurant
or function. Food samples tested by

local health authorities confirmed

the presence of Staphylococcus
aureus bacteria.
The bakery reopened after
discarding all food ingredients;
thoroughly cleaning and sanitizing
the facility; and, retraining
employees on proper hygienic
practices.
Staphylococcus aureus can grow in
protein-rich, low-acid foods (like
cream-filled pastries) held at room

temperature. When the bacteria

grow, they create toxins resulting in
diarrhea, nausea, vomiting, and
abdominal cramps when eaten.
Onset of the symptoms can be as
quick as an hour after consuming
contaminated food.
Staphylococcus aureus is commonly
found on human skin. Outbreaks at
bakeries are often linked to poor
personal hygiene, contaminated
equipment and temperature abuse.

WHAT YOU CAN DO

PRACTICE GOOD PERSONAL
HYGIENE
CLEAN AND SANITIZE EQUIPMENT
BETWEEN USE TO LIMIT
CONTAMINATION OF FOOD
R E F R I G E R AT E C R E A M - F I L L E D
PASTRIES DURING STORAGE AND
T R A N S P O RTAT I O N
FOR MORE INFORMATION CONTACT BEN CHAPMAN,
BENJAMIN_CHAPMAN@NCSU.EDU OR DOUG POWELL, DPOWELL@KSU.EDU

November 2014

11

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

CAREERS

What kind of jobs are available in food safety?

Government
Government Agencies
Government:
Food and Drug

Administration
United States Department of

Agriculture
Centers for Disease Control

and Prevention
Environmental Protection

Agency

Ask a Food Scientist!

FDA & USDA: Research current topics in food safety and

help make regulations!

CDC: Investigate foodborne outbreaks using epidemiology!
Local and State Health Departments: health inspector,

public health ocial, or epidemiologist. !

Academia
Professor/Researcher at a university: Research how

pathogens work in relation to dierent foods in order to

better control them; act as a consultant for industry to help
them in risk management decisions!
Extension Associate: Communicate with the public on

how to reduce their risk associated with foodborne illness!

Industry
All food companies and restaurants have at least a few people

Food scientists and safety

specialists love talking

about what they do!

Many food scientists and

extension agents are

housed in your states
land grant university.

Food Safety
Modernization Act

working to manage food safety protocols and other quality

control issues, and to handle product recalls and outbreaks. !
Sanitizer, equipment, and packaging companies work to make

sure your food stays safe in processing and retail, so it arrives

to your home safely!

Notes

This new FDA legislation will

create more jobs in food

safety.

https://www.youtube.com/

watch?v=y_LSrgbXA_w

November 2014

12

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

ASSIGNMENTS
Writing Prompts
Other Common
Foodborne
Pathogens
Bacteria:
Bacillus cereus
Brucella species
Campylobacter jejuni
Clostridium botulinum
Clostridium perfringens
Shigella species
Vibrio parahaemolyticus
Vibrio vulnificus
Viruses:
Hepatitis A

Parasites:
Cryptosporidium species
Giardia intestinalis
Toxoplasma gondii

!
!

1. Explain why each of the five steps are important to safe food
handling. Justify your answer.!
2. Research an outbreak that occurred with one of the spotlight
pathogens. Write a one page case study.!
3. Pick another common foodborne pathogen and write a 1-2
page report.!
4. Have students read Foodborne Illness Acquired in the United
States--Major Pathogens by Elaine Scallan, et. al., and write a
response!
5. Have students analyze the table from the introduction
section and make arguments as to why each pathogen is in the
top five and the pathogens hold dierent positions in
dierent categories (i.e. norovirus causes the most illnesses,
but why not the most deaths?)!

Project
1. Have students come up with a list of 10-15 items to check as a
food safety checklist/evaluation for their home kitchens. (i.e.
Are cutting boards washed to prevent cross-contamination?
Are leftovers put away promptly? Do people wash their
hands?)!
2. Students take the list home and evaluate their kitchen for
good food safety practices.!
3. Students then design an intervention for one unsafe behavior
that happens in their kitchen (i.e. poster for how to wash your
hands, calibrate food thermometers, rearrange the fridge so
that raw foods are covered and on the bottom shelf, etc.)!

Interview
Have students come up with a list of food safety questions and

!
November 2014

interview a cafeteria worker. Summarize the conversation in an

essay.!

13

Introduction to Food Safety and Common Foodborne Pathogens

Grades 9-12

STANDARDS
NC Essential Science Standards:
Author Information

Bio.2.1.2 Analyze the survival and reproductive success of organisms

in terms of behavioral, structural, and reproductive adaptations.!

Bio.2.1.3 Explain various ways organisms interact with each other

Authors:

(including predation, competition, parasitism, mutualism) and with

their environments resulting in stability within ecosystems!

Nicole Arnold
Katie Overbey
Natalie Seymour

Bio.3.4.2 Explain how natural selection influences the changes in

species over time.!

Bio.3.4.3 Explain how various disease agents (bacteria, viruses,

chemicals) can influence natural selection.!

Ellen Thomas
Affiliation: North Carolina State
University, Department of Food,
Bioprocessing, and Nutrition
Sciences

OA5.1.2 Identify dangers related to common household chemicals

(chlorine bleach, antifreeze, chemicals for lawn and garden,

insecticides, rodent poison, de-icing salt). !
HS.TT.1.1 Use appropriate technology tools and other resources to

access information (multi-database search engines, online primary

resources, virtual interviews with content experts)!

Contact Information:
www.foodsafetylessonplans.weebly
.com

9.PCH.1.1 Recognize that individuals have some control over risks

www.barfblog.com

9.PCH.1.7 Dierentiate between the lifelong eects of positive and

foodsafetylessonplans@gmail.com
Natalie Seymour:
nrseymou@ncsu.edu

for communicable and chronic diseases.!

negative health behaviors.!

Common Core Math Standards

CCSS.MATH.CONTENT.HSS.IC.B6 Evaluate reports based on

data. !

Next Generation Science Standards

Please contact us with any
questions, concerns, or
comments!

!
!
November 2014

LS4B: Natural Selection!

LS4.C: Adaptation!

14