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Is Your Food Safe?New Era Interactive English Book 3 Unit 4
Food Poisoning• What is food poisoning?– Any illness that results from eating
contaminated food
Food Poisoning• What are the symptoms of food
poisoning?– Stomach ache– Abdominal cramps– Nausea and vomiting– Diarrhea– Fever– Dehydration
Food Poisoning• What causes food poisoning?– Harmful bacteria* are the most common cause of
food poisoning, but other causes include viruses, parasites, and toxins
– 8 known pathogens account for the majority of food poisoning outbreaks: Salmonella( 沙门氏菌 ), Listeria( 李斯特菌 ), Clostridium perfringens( 产气荚膜梭状芽胞杆菌 ), Campylobacter( 空肠弯曲菌 ), Staphylococcus aureus( 金黄色葡萄球菌 ), E. coli( 大肠杆菌 ), Toxoplasma gondii( 弓形虫 ) and Norovirus( 诺沃克病毒感染 ).
Food Poisoning• Who is at risk of food poisoning?– Everyone has some risk of getting food
poisoning but higher risk groups include babies, the elderly, pregnant women, and those with weak immune systems
• How can you protect yourself from food poisoning?
• 4 simple steps– Wash– Separate– Cook– Refrigerate
Food Poisoning
Wash hands for at least 20 seconds
Wash surfaces, cutting boards,
dishes, and utensils
Wash produce under
running water
不要交叉污染
Use separate cutting
boards, plates and utensils
Separate raw meat and eggs from read-t0-
eat foods
Cook to a high enough
internal temperature(above 140
˚F)
Keep food out of the danger zone 40˚F –
140˚F4˚C – 60˚C
Reheat leftovers to a high enough
internal temperature
Refrigerating foods slows the growth of harmful bacteria
Thaw and marinate foods in the refrigerator
Throw away expired foods
How can you tell if food has gone bad?• People used to rely on their senses of
sight, smell and touch to tell if food had gone bad.
• Unfortunately human senses cannot detect dangerous organisms until after the food has started to decay.
What Was It?a. walnuts
b. peaches
c. potatoes
d. raspberries
What Was It?a. strawberry
b. tomato
c. pepperoni
d. red pepper
What Was It?a. fish
b. onion
c. lemon
d. pineapple
What Was It?a. eggs
b. apricots
c. pizza
d. pie
What Was It?a. strawberries
b. tomatoes
c. radishes
d. beef
Vocabulary• Study the new words• Listen and repeat
Now You Read• Read “Microbes and Food Safety”• Write down any questions you have• Expressions• Footnotes
Language Learning Strategy• Problem – Solution pattern• Apply the strategy (paras 6-7)– Problem:
• Live disease causing organisms are often found in raw meats
– Solution 1:• Thorough cooking is necessary to make meat safe
– Solution 2:• Hazard Analysis Critical Control Point plan (HACCP)