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Who's Hitchhiking in Your Food?
| Content Provider | TeachEngineering: STEM curriculum for K-12 |
|---|---|
| Author | Wininger, Lisa Alocilja, Evangelyn Miller, Hannah |
| Copyright Year | 2013 |
| Description | 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 days of incubation, they observe and identify the resulting bacteria. 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 days of incubation, they observe and identify the resulting bacteria. Based on their first-hand experiences conducting this conventional biological culturing process, they consider its suitability in meeting society's need for ongoing detection of harmful bacteria in its food supply, leading them to see the need for bioengineering inventions for rapid response bio-detection systems. |
| Language | English |
| Access Restriction | Open |
| Rights Holder | Regents of The University of Colorado Michigan State University |
| Subject Keyword | Life Science Science and Technology Bacterium Health Risk Medical Bacteria Processed Food E. Coli Illness Detection Biosensor Food Sickness Bioengineer Bioengineering Contamination Industrial Food Supply Food Supply Contaminant Biosensing Microorganism Pathogen |
| Content Type | Text Video |
| Time Required | PT1H45M |
| Education Level | Class VI Class VII Class VIII Class IX |
| Pedagogy | Experimental Activity Lecture cum Demonstration |
| Resource Type | Hands-on |
| Subject | Biology Technical |
