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Introduction to Bacteria
1.
Introduction to Bacteria USDA
NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
2.
What are bacteria? •
Single celled organisms • Very small • Need a microscope to see • Can be found on most materials and surfaces – Billions on and in your body right now E. Coli O157:H7 can make you very sick. Streptococcus can cause strep throat. This E. coli helps you digest food. USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
3.
What do they
look like? • Three basic shapes – Rod shaped called bacilli (buh-sill-eye) – Round shaped called cocci (cox-eye) – Spiral shaped • Some exist as single cells, others cluster together Bacilli Spiral Cocci Cluster of cocciUSDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
4.
Bacteria are ALIVE! •
What does it mean to be alive? – They reproduce (make more of themselves) – They need to eat USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
5.
How do bacteria reproduce? •
Grow in number not in size – Humans grow in size from child to adult • Make copies of themselves by dividing in half – Human parents create a child USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
6.
How do bacteria
eat? • Some make their own food from sunlight—like plants • Some are scavengers – Share the environment around them • Example: The bacteria in your stomach are now eating what you ate for breakfast • Some are warriors (pathogens) – They attack other living things • Example: The bacteria on your face can attack skin causing infection and acne Photosynthetic bacteria Harmless bacteria on the stomach lining E. Coli O157:H7 is a pathogenUSDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
7.
What is a
pathogen? • Bacteria that make you sick – Why do they make you sick? • To get food they need to survive and reproduce – How do they make you sick? • They produce poisons (toxins) that result in fever, headache, vomiting, and diarrhea and destroy body tissue USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
8.
Where do you
get a pathogen? • Contact with people who are sick – Direct or indirect • Food, Water, or other Surfaces that are contaminated Indirect contact Direct contact Foods that could be contaminated USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
9.
A Closer Look
– Where do you get a pathogen Indirect Contact Direct Contact Foods and water may be contaminated USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
10.
Are all bacteria
pathogens? • No, most are harmless • Some are even helpful – Examples of helpful bacteria: • Lactobacillus: makes cheese, yogurt, & buttermilk and produces vitamins in your intestine • Leuconostoc: makes pickles & sauerkraut • Pediococcus: makes pepperoni, salami, & summer sausage USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
11.
A Closer Look
– Helpful Bacteria Pediococcus - used in production of fermented meats Leuconostoc cremoris – used in the production of buttermilk and sour cream Lactobacillus casei – found in human intestines and mouth to improve digestion Lactobacillus bulgaricus – used in the production of yogurt www.bioweb.usu.edu USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
12.
What are some
common pathogens? • Pathogenic E. coli (like O157:H7) – Found in ground beef, contaminated fruits and vegetables • Salmonella – Found in raw meats, poultry, eggs, sprouts, fruit and vegetables • Listeria – Found in deli foods, lunch meats, smoked fish and vegetables E. coli O157:H7 Salmonella Listeria USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
13.
Examples of Pathogens Salmonella Staphylococcus aureus Campylobacter jejuni E.
coli O157:H7 What shape are these bacteria? Cocci, bacilli, or spiral? USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
14.
How can I
avoid pathogens? • Wash your hands often so you won’t transfer bacteria to your mouth or food – Warm water with soap for 20 seconds, rub hard between fingers and nails USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
15.
• Cook food
thoroughly to kill any pathogens that may be in your food • Store food properly to limit pathogen growth – Cold temperatures (40°F) How can I avoid pathogens? USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
16.
Review • Bacteria are
living organisms • Most are harmless • A few are pathogens that make you sick • You can reduce the risk of getting sick by washing your hands and handling food properly.USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006
17.
Stained Bacteria Cells
at 4x
18.
Stained Bacteria Cells
at 10x
19.
Stained Bacteria Cells
at 40x
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