Microbes and Our Food

This is a must-have resource with everything you'll need for studying food safety with your pupils. From handwashing scorecards and cleaning kitchen surfaces to navigating the world of microbes and food-borne illnesses, here you'll...

During a biology lesson, scholars research microbes, design a lesson plan using an outline, and present the lesson to the class. 

A 292-page downloadable book on foodborne pathogens. Each chapter focuses on a different pathogen or toxin that can cause illness when consumed in food. Each chapter also has a section with an easily understood explanation for consumers....

There is so much information in this instructional activity. A very comprehensive unit plan about food safety can be broken up into smaller pieces so as not to overwhelm the class with so much information at once. Some of the topics...

It is safe to say that everything is best in moderation—including preservatives in food. Microbes and oxidation are the main reasons foods become spoiled. Thanks to preservatives, our foods end up having a longer shelf life. But what...

Government guidelines on food safety and information on foodborne pathogens and preventing illness via proper food preparation and storage.

This resource focuses on information about sending perishable food by mail. It includes links to articles about related topics, and a step-by-step guide on how to ordering a mail-order food gift.

The problem of protecting food from spoilage has been with us since prehistoric times. The solutions to this problem have changed with advances in technology and knowledge about what causes food to spoil. This project uses liquid...

Young scholars get an overview of the importance of food safety and become familiar with common foodborne pathogens.

How can you tell if harmful bacteria are growing in your food? Students learn to culture bacteria in order to examine ground meat and bagged salad samples, looking for common foodborne bacteria such as E. coli or salmonella. After 2-7...