Middle

School

FOODBORNE ILLNESS
ALLAB JANELLE
ANCERO RECA
MARTIN MILLAN
ERICK MANGUERRA
YVETTE REYES
GE-ANN SEGUIT
JOSHUA TORRES

GROUP 4
 Middle
School

Foodborne illness Food get spoiled unless they are preserved. Person who
ingest food that are spoiled or contaminated will end up
being food poisoned. Food poisoning is a food borne
illness unless caused by micro-organism. The micro
organism that usually most often contaminate the food
are the following.
 Middle
School

MOLDS
THESE ARE SIMPLE PLANTS WHICH APPEAR LIKE
CAT WHISKERS ON FOOD PARTICURLARY ON
SWEETFOODS MEAT AND CHEESE.IN MOST
INSTANCES THEY COME ON VARIOUS VISIBLE
COLORS SUCH AS GREEN,YELLOW,BROWN,AND
ORANGE.TO GROW THEY REQUIRE
WARMTH,MOISTURE,AIR,DARKNESS AND A MEDIUM;
THEY ARE KILLED BY HEAT AND SUNLIGHT.MOLDS
CAN GROW HERE THERE IS TOO LITTLE MOISTURE
FOR YEASTS AND BACTERIA TO GROW. TO PREVENT
THE GROWTH
. OF MOLDS MAKE SURE THAT FOODS
ARE STORED UNDER THE RIGHT TEMPERATURE AND
CONDITION
 Middle
School

YEAST
YEAST ARE SINGLE CELL PLANTS OR ORGANISM
THAT GROW ON FOOD AND DRINKS CONTAINING
MOISTURE AND SUGAR, FOOD AND DRINKS
CONTAINING A SMALL PERCENTAGE OF SUGAR AND
A LARGE PERCENTAGE OF LIQUIDS SUCH AS FRUIT
JUICES AND SYRUPS ARE LIABLE FOR FERMENT
BECAUSE OF YEAST. YEAST INCREASE FOOD
SPOILAGE,THEREFORE FOOD STUFFS SHOULD BE
KEPT WELL REFRIGERATED. IN MOST INSTANCE,
YEAST IS USED IN BEER AND WINE MAKING. THIS IS
DUE TO THE ABILITY OF YEAST TO CONSUME SUGAR
AND PRODUCE ALCOHOL.
 Middle
School

BACTERIA
BACTERIA ARE ONE CELLED PLANTS
THAT CAN GROW AND SPREAD
RAPIDLY.BACTERIA SPREAD
THROUGH CROSS
CONTAMINATION.THIS IS WHEN AN
INFECTED OBJECT OR HAND GETS
INTO CONTACT WITH A FOOD ITEM.
BACTERIA ARE ONE OF THE
MOST IMPORTANT BIOLOGICAL
FOODBORNE HAZARDS ANY FOOD
ESTABLISHMENT. BACTERIA ARE
REPORTED IN MORE CASES OF
FOODBORNE ILLNESS THAN ANY
OTHER HAZARD
 Middle
ALL BACTERIA EXIST IN A VEGETATIVE STATE.VEGETATIVE CELLS School
GROW,REPRODUCE,AND PRODUCE WASTE JUST LIKE OTHER HAZARD.
SOME BACTERIA HAVE THE ABILITY TO FORM SPORES.SPORES HELP BACTERIA
SURVIVE WHEN THEIR ENVIRONMENT IS TOO HOT,COLD,DRY,ACIDIC, OR WHEN THERE
IS NOT ENOUGH FOOD.SPORES ARE NOT ABLE TO GROW OR REPRODUCE.
VEGETATIVE CELLS SPORES
(OPTIMAL CONDITIONS) (STRESS CONDTIONS)

REPRODUCE YES! NO!

GROW YES! NO!
PRODUCE TOXIN YES! NO!

RESISTANT TO STRESS NO! YES!

HARMFUL IF EATEN YES! NO!

HOWEVER, WHEN CONDITIONS BECOME SUITABLE FOR GROWTH,THE SPORE WILL

GEMINATE MUCH LIKE A SEED. THE BACTERIAL SPORE CAN THENN RETURN TO THE
VEGETATIVE STATE AND BEGIN TO GROWN AGAIN.BACTERIA CAN SURVIVE FOR MANY
MONTHS AS SPORES.ALSO, IT IS MUCH HARDER TO DESTROY BACTERIA WHEN THEY ARE
IN A SPORE FORM.
Middle
School
 Middle
School

SPOILAGE AND DISEASE-CAUSED BACTERIA

BACTERIA ARE CLASSIFIED AS EITHER SPOILAGE OR PATHOGENIC (DISEASE-CAUSING)

MICRO-ORGANISMS.

SPOILAGE AND DISEASE-CAUSED BACTERIA:

SPOILAGE BACTERIA - DEGRADE (BREAKDOWN) FOODS SO THAT THEY LOOK,TASTE,AND
SMELL BAD. IT REDUCES THE QUALITY OF FOOD TO UNACCEPTABLE LEVELS.WHEN THIS
HAPPENS, THE FOOD WILL HAVE TO BE THROWN AWAY.

PATHOGENIC BACTERIA - ARE DISEASE-CAUSING MICRO-ORGANISMS THAT CAN MAKE

PEOPLE ILL IF THEY OR THEIR TOXINS ARE CONSUMED WITH FOOD.

BOTH SPOILAGE AND PATHOGENIC BACTERIA MUST BE CONTROLLED IN FOOD

ESTABLISHMENTS. THE STEPS YOU TAKE TO KEEP FOODS SAFE FROM DISEASE-CAUSING
BACTERIA WILL ALSO IMPROVE THE CULINARY QUALITY AND SHELF LIFE OF THE FOOD.
 Middle
School
BACTERIAL GROWTH
BACTERIA REPRODUCE WHEN ONE BACTERIAL CELL DIVIDES TO FORM TOW
NEW CELLS.THIS PROCESS IS CALLED BINARY FISSION. THE REPRODUCTION
OF BACTERIA AND AN INCREASE IN THE NUMBER OF ORGANISMS IS
REFERRED TO AS BACTERIAL GROWTH.

WHAT BACTERIA NEED IN ORDER TO MULTIPLY

BACTERIA NEED SIX CONDITIONS IN ORDER TO MULTIPLY.THEY NEED A
SOURCE OF FOOD, A MILDLY ACID ENVIRONMENT (pH OF 4,6-7,0), A
TEMPERATURE BETWEEN 41 °F (5 °C) AND 140 °F (60 °C), TIME, DIFFERENT
OXYGEN REQUIRING ENVIRONMENTS, AND ENOUGH MOISTURE. THESE
NATURALLY CONTAIN MIRCRO ORGANISMS, WE NEED TO BE SURE TO
CONTROL THESE SIX CONDITIONS AS MUCH AS POSSIBLE TO PREVENT
BACTERIA FROM MULIPLYING.
 Middle
School

SOURCE OF FOOD
A SUITABLE FOOD SUPPLY IS THE MOST IMPORTANT CONDITION NEEDED FOR BACTERIAL
GROWTH. MOST BACTERIA PREFER FOODS THAT ARE HIGH IN PROTEIN OR CARBOHYDRATES
LIKE MEATS,POULTY,SEAFOOD,DAIRY PRODUCTS, AND COOKED RICE,BEANS, AND
POTATOES.
ACIDITY
THE PH SYMBOL IS USED TO DESIGNATE THE ACIDITY OR ALKALINITY OF A FOOD.YOU MEASURE PH
ON A SCALE THAT RANGES FROM 0 TO 14.
MOST FOOD ARE ACIDIC AND HAVE A PH LESS THAN 7.0 VERY ACID (PH BELOW 4.6),LIKE
LEMONS,LIMES, AND TOMATOES, WILL NOT NORMALLY SUPPORT THE GROWTH OF DISEASE-
CAUSING BACTERIA.PICKLING FRUITS AND VEGETABLES PRESERVE THE FOOD BY ADDING ACIDS AS
VINEGAR. THIS LOWERS THE PH OF THE FOOD IN ORDER TO SLOW DOWN THE RATE OF BACTERIAL
GROWTH.
A PH ABOVE 7.0 INDICATES ITS “ALKALINITY” EXAMPLES OF ALKALINE FOODS ARE OLIVES,EGGS
WHITES, OR SODA CRACKERS.
MOST BACTERIA PREFER A NUETRAL ENVIRONMENT (PH OF 7.0) BUT ARE CAPABLE OF GROWING IN
FOODS THAT HAVE A PH IN THE RANGE OF 4.6 TO 9.0 SINCE MOST FOODS HAV A PH OF LESS THAN 7.0,
WE HAVE IDENTIFIED THE RANGE WHERE HARMFUL BACTERIA GROW: FROM 4.6 TO 7.0. MANY
FOODS OFFERED FOR SALE IN FOOD ESTABLISHMENT HAVE A PH IN THIS RANGE.
DISEASE CAUSING BACTERIA GROW BEST WHEN THE FOOD IT-LIVES ON HAS A PH OF 4.6 TO
7.0. MILK,MEAT AND FISG ARE IN THIS RAGE
 Middle
School

TEMPERATURE
TEMPERATURE IN RETAIL IN FOOD ESTABLISHMENTS ARE
COMMONLY MEASURED IN DEGRESS FAHRENHEIT, DERESS CELSIUS
OR BOTH TEMPERATURE WILL BE PROVIDED IN BOTH FAHRENHEIT
AND CELSIUS TO ACQUAINT YOU WITH BOTH SCALESS.

ALL BACTERIA DO NOT HAVE THE SAME TEMPERATURE

REQUIREMENTS FOR GROWTH. PYYCHROPHILIC BACTERIA GROW
WITHIN A TEMPERATURE RANGE OF 32 FAHRENHEIT TO 70
FAHRENHEIT. THERE MICRO-ORGANISMS ARE ESPECIALLY
TROUBLESOME BECAUSE THEY ARE CAPABLE OF MULTIPLYING AT
BOTH REFRIGERATED AND ROOM TEMPERATURES.MOST
PSYCHROPHILIC BACTERIA ARE SPOILAGE ORGANISMS,BUT SOME
CAN CAUSE DISEASE
 Middle
School

TIME
UNDER IDEAL CONDITIONS,BACTERIAL CELL CAN DOUBLE IN NUMBER EVERY 15
TO 30 MINUTES. CLOSTRIDIUM PERFRINGENS BACTERIA CAN DOUBLE EVERY
10MINUTES. FOR MOST BACTERIA, A SINGLE CELL CAN GENERATE PER ONE
MILLION CELL IN JUST FIVE HOURS.

OXYGEN
BACTERIA IS ALSO DIFFER IN THEIR DIFFERENT FOR OXYGEN AEROBIC
BACTERIA MUST HAVE OXYGEN NI ORDER TO GROW. ANAEROBIC
BACTERIA,HOW EVER CANNOT SURVIVE WHEN OXYGEN IS PRESENT BECAUSE IT
IS TOXIC TO THEM. ANAEROBIC BACTERIA GROW WELL IN VACUUM PACKAGED
FOODS OR CANNED FOODS WHERE OXYGEN IS NOT AVAILABLE. ANAEROBIC
CONDITIONS ALSO EXIST IN THE MIDDLE OF COOKED FOOD MASSES SUCH AS IN
AGE STOCK POTS,BAKE POTATOES, OR IN THE MIDDLE OF A ROAST OR HAM.
 Middle
School

MOISTURE
LIKE MOST OTHER FORMS OF LIFE,MOISTURE IS AN IMPORTANT
FACTOR IN BACTERIAL GROWTH. THAT IS WHY MAN HAS DRIED
FOODS FOR THOUSANDS OF YEARS AS A WAY TO PRESERVE
THEM.
SCIENTISTS HAVE DETERMINED THAT IT IS NOT THE
PERCENTAGE OF MOSITURE OR WATER BY VOLUME IN A FOOD
THAT MOST AFFECTS BACTERIAL GROWTH.RATHER IT IS THE
AMOUNT OF AVAILABLE WATER OR WATER AVAILABLE FOR
BACTERIAL ACTIVITY.THIS IS EXPRESSED AS WATER ACTIVITY
AND IS DESIGNED WITH THR SYMBOL AW. WATER ACTIVITY IS A
MEASURE OF THE AMOUNT OF WATER THAT IS NOT BOUND TO
THE FOOD AND IS THEREFORE AVAILABLE FOR BACTERIAL
GROWTH
Middle
School
 Middle
School

FOODBORNE ILLNESS
WHAT YOU EXPERIENCE IS OFTEN A FOODBORNE ILLNESS. THE SYMPTOMS
ARE VERY SIMILAR TO THOSE ASSOCIATED WITH THE FLU. THE TYPE OF
MICROBE,HOW MUCH CONTAMINATION IS IN THE FOOD, AND THE
GENERAL CONDITION OF THE EAFFECTED PERSON DETERMINE THE
SEVERITY OF THE SYMPTOMS
GENERAL SYMPTOMS OF FOODBORNE ILLNESS:
• HEADACHE
• NAUSEA
• VOMITING
• DEHYDRATION
• ABDOMINAL PAIN
• DIARRHEA
 Middle
School

FOODBORNE ILLNESS
IS GENERALLY CLASSIFIED AS A FOODBORNE INFECTION, INTOXICATION, OR
TOXIC-MEDIATED INFECTION. YOUR AWARENESS OF HOW DIFFERENT
MICROBES CAUSE FOODBORNE ILLNESS WILL HELP YOU UNDERSTAND HOW
THEY CONTAMINATE FOOD.
WHEN A LIVING DISEASE-CAUSING MICRO-ORGANISM IS EATEN
ALONG WITH A FOOD IT CAN CAUSE FOODBORNE INFECTION. AFTER
INGESTION, THE ORGANISM BURIES INTO THE LINING OF THE VICTIMS
DIGESTIVE TRACT AND BEGINES TO GROW IN NUMBER.THIS WILL LEAD TOTitle
THE COMMON SYMPTOMS OF FOODBORNE ILLNESS LIKE
DIARRHEA.SOMETIMES, THE MICROBES AND PARASITES ARE EXAMPLES OF
MICRO-ORGANISMS THAT CAN CAUSE INFECTION. A COMMON TYPE OF
e INFECTION IS SALMONELLOSIS.THIS DISEASE ISTitle
FOODBORNE CAUSE BY
SALMONELLA BACTERIA THAT ARE FREQUENTLY FOUND IN THE POULTY
AND EGGS.
Middle
School
 Middle
School

CLASSIFICATION OF FOODBORNE ILLNESS

INFECTION- CAUSED BY EATING FOOD THAT CONTAINS

LIVING DISEASE-CAUSING MICRO-ORGANISMS.
INTOXICATION- CAUSED BY EATING FOOD THAT CONTAINS
A HARMFUL CHEMICAL TOXIN PRODUCED BY BACTERIA
OR OTHER SOURCE.
TOXIN-MEDIATED INFECTION - CAUSED BY EATING A FOOD
THAT CONTAINS HARMFUL MICRO-ORGANISMS THAT WILL
PRODUCE A TOXIN ONCE INSIDE THE HUMAN BODY.
 Middle
School

FOODBORNE ILLNESS CAUSED BY BACTERIA

BACTERIA ARE CLASSIFIED AS SPOREFORMING AND NON-
SPOREFORMING ORGANISMS

FOODBORNE ILLNESS CAUSED BY SPOREFORMING

BACTERIA
THE GROWING GROUP OF BACTERIA IS CAPABLE OF FORMING SPORES. A SPORE
STRUCTURE ENABLES A CELL TO SURVIVE ENVIRONMENT STRESS SUCH AS
COOKING,FREEZING,HIGH-SALT CONDITIONS,DYRING AND HIGH ACID CONDITIONS.

SPOREFORMING BACTERIA - ARE GENERALLY FOUND IN FOOD GROWN IN SOIL,LIKE

VEGETABLE AND SPICES. THEY MAY ALSO BE FOUND IN ANIMAL PRODUCTS. THEY
CAN BE PARTICULARLY TROUBLESOME IN FOOD ESTABLISHMENTS WHEN FOODS ARE
NOT COOLED PROPERLY.
 Middle
School

TO PREVENT SPOREFORMING BACTERIA FROM CHANGING

TO THE DANGEROUS VEGETATIVE STATE,IT IS CRITICAL
THAT HOT FOOD TEMPERATURES BE MAINTAINED AT 140°F
(60°C) OR ABOVE AND COLD FOODS SHOULD BE HELD AT
41°F (5°C)
OR BELOW. ALWAYS COOK AND COOL FOOD AS RAPIDLY AS
POSSIBLE TO LIMIT BACTERIAL GROWTH
 Middle
School

BACILLUS CEREUS
IS A SPOREFORMING BACTERIUM THAT CAN SURVIVE WITH OR WITHOUT
OXYGEN. IT HAS BEEN ASSOCIATED WITH TWO VERY DIFFERENT TYPES OF
ILLNESSES ONE VOMITING THE OTHER DIARRHEA.

CLOTRIDIUM PERFRINGENS
IS A NEARLY ANAEROBIC (MUST HAVE VERY LITTLE OXYGEN),SPOREFORMING
BACTERIUM THAT CAUSES FOODBORNE ILLNESS.PERISHABLE FOOD THAT
HAVE BEEN 41°F (5°C) ARE FREQUENTLY ASSOCIATED WITH THIS
PROBLEM.CLOSTRIDIUM PERFRINGENS CAUSE ILLNESS DUE TO A TOXIN-
MEDIATED INFECTION WHERE THE INGESTED CELLS COLONIZE AND THE
PRODUCE A TOXIN IN THE HUMAN INTESTINAL TRACT.
 Middle
School

CLOSTRIDIUM BOTULINUM

IS AN ANAEROBIC (MUST NOT HAVE OXYGEN).SPOREFORMING BACTERIUM

THAT CAUSES FOODBORNE INTOXINATION DUE TO IMPROPERLY HEAT
PROCESSED FOODS.THE ORGANISM PRODUCE A NEUROTOXIN WHICH IS ONE
OF THE MOST DEADLY BIOLOGICAL TOXINS KNOWN TO MAN.THIS TOXIN IS
NOT HEAT STABLE AND CAN BE DESTROYED IF THE FOOD IS BOILED FOR
ABOUT 20MINUTES,HOWEVER,BOTULISM STILL OCCURS BECAUSE PEOPLE
DO NOT WANT TO BOIL FOOD THAT HAS ALREADY BEEN COOKED.
 Middle
School

FOODBORNE ILLNESS CAUSED BY NON-

SPOREFORMING BACTERIA
THE FOLLOWING GROUP OF BACTERIA DO NOT FORM
SPORES.THAT IS,THEY STAY IN THE VEGETATIVE STATE
ALL THE TIME.COMPARED TO BACTERIAL
SPORES,VEGETATIVE CELLS ARE EASILY DESTROYED BY
PROPER COOKING.THERE ARE NUMEROUS EXAMPLES
OF NON-SPOREFORMING FOODBORNE BACTERIA THAT
ARE IMPORTANT IN THE FOOD INDUSTRY.
 Middle
School

CAMPYLO BACTER JEJUNI

IS A MAJOR CAUSE OF FOODBORNE INFECTION.THE ORGANISM IS UNIQUE COMPARED TO

MOST OTHER FOODBORNE PATHOGENS BECAUSE IT REQUIRES A VERY STRICT AMOUNT OF
AIR FOR GROWTH. AS A MICROAEROPHILE,IT CAN BE TOLERATE ONLY 3 TO 6 PERCENT
OXYGEN FOR GROWTH.

SHIGA TOXIN-PRODUCING ESCHERICHA COLI OR E.COLI

GROUP OF BACTERIA INCLUDES ANY E.COLI CAPABLE OF PRODUCING SHIGA TOXIN.THIS
INCLUDES BUT IT IS NOT LIMITED ANAEROBIC BACTERIA CAN BE FOUND IN THE INTESTINES
OF WARM-BLOODED ANIMALS, ESPECIALLY COWS.THE ILLNESS CAUSED BY SHIGA TOXIN-
PRODUCING ESCHERICHIA COLI CAN BE AN INFECTION OR A TOXIN-MEDIATED
INFECTION.ONLY A SMALL AMOUNT OF BACTERIA ARE REQUIRED TO PRODUCE AN ILLNESS.
 Middle
School

LISTERIA MONOCYTOGENS
IS A FACULTATIVE ANAEROBIC (CAN GROW WITH OR WITHOUT
OXYGEN) BACTERIUM THAT CAUSES FOODBORNE INFECTION.THIS
MICROBE IS IMPORTANT TO FOODSERVICE OPERATIONS BECAUSE IT
HAS THE ABILITY TO SURVIVE UNDER MANY CONDITIONS SUCH AS IN
HIGH-SALT FOODS AND UNLIKE MOST OTHER FOODBORNE
PATHOGENS,CAN GROW AT REFRIGERATED TEMPERATURES.

SALMONELLA SPP.
ARE FACULTIVE ANAEROBIC BACTERIA FREQUENTLY IMPLICATED AS
A FOODBORNE INFECTION.SALMONELLA IS FOUND IN THE
INTESTINAL TRACT OF HUMANS AND WARM-BLOODED ANIMALS.IT
FREQUENLY GET INTO FOODS AS A RESULT OF FECAL
CONTAMINATION.
 Middle
School

SHIGELLA SPP.
ARE FACULTATIVE ANAEROBIC BACTERIA THAT ACCOUNT
FOR ABOUT 10PERCENT OF FOODBORNE ILLNESS IN THE
UNITED STATES.THESE ORGANISMS ARE COMMONLY FOUND
IN THE INTESTINES AND FECES OF HUMANS AND WARM-
BLOODED ANIMALS.THEY CAUSE SHIGELLOSIS, A
FOODBORNE INFECTION.THE BACTERIUM PRODUCES A
TOXIN THAT REVERSES THE ABSORPTION OF WATER BACK
INTO THE BODY.WATER FLOWS INTO THE GUT AND FECES
CUASE WATERY DIARRHEA.
 Middle
School

STAPHYLOCOCCUS AURCUS
IS A FACULTATIVE ANAEROBIC BACTERIUM THAT PRODUCES A HEAT STABLE
TOXIN AS IT GROWS ON FOODS.THIS BACTERIUM CAN ALSO GROW ON COOKED,
AND OTHERWISE SAFE,FOOD THAT ARE RE-CONTAMINATED BY FOOD WORKERS
WHO MISHANDLE THE FOOD STAPHYLOCOCCUS AURUES BACTERIA DO NOT
COMPETE WELL WHEN OTHER TYPES OF MICRO-ORGANISMS ARE
PRESENT.HOWEVER, THEY GROW WELL WHEN ALONE AND WITHOUT
COMPETITION FROM OTHER MICROBE.STAPHYLOCOCCUS AUREUS BACTERIA
PRODUCE TOXINS THAT CAUSE AN INTOXINATION.THESE BACTERIA ARE
COMMONLY FOUND ON HUMAN SKIN,HANDS,HAIR, AND IN THE NOSE AND
THROAT THEY MAY ALSO BE FOUND IN BURNS,INFECTED CUTS AND
WOUNDS,PIMPLES, AND BOILS.AT ANY GIVEN TIME,STAPHYLOCOCCUS AUREUS
BACTERIA CAN BE FUND LIVING IN AND ON 30 TO 50% OF PEOPLE,INCLUDING
THOSE WHO ARE OTHERWISE HEALTHY.THESE ORGANISMS CAN BE
TRANSFERRED TO FOOD EASILY,AND THEY CAN GROW IN FOODS THAT
CONTAIN HIGH SALT OR HIGH SUGAR,AND A LOWER WATER ACTIVITY.
 Middle
School

VIBRIO SPP.
ARE ORGANISMS WITHIN THE VIBRIO GROUP OF BACTERIA
THAT HAVE BEEN CONNECTED WITH FOODBORNE
INFECTIONS,THERE ARE THREE ORGANISMS INCLUDE
VIBDRIO CHOLERA,VIBRIO PARAHAEMOLYTICUS,AND
VIBRIO VULNIFICUS.ALL ARE IMPORTANT SINCE THEY ARE
VERY RESISTANT TO SALT AND ARE COMMON IN SEAFOOD.
 Middle
School

SPOREFORMING BACTERIA AND NON-

SPOREFORMING BACTERIA

BACILLUS CEREUS CLOSTRIDIUM SHIGA TOXIN (E.COLI) SALMONELLA SPP.

BOTULINUM

CLOSTRIDIUM PERFRINGENS CAMPYLO BACTER JEJUNI LISTERIA MONOCYTOGENES SHIGELLA SPP.

 Middle
School

NON-SPOREFORMING BACTERIA

STAPHYLOCOCCUS AURCUS VIBRIO SPP.

 Middle
School

FOODDBORNE ILLNESS
THANK YOU·····GROUP 4
 Middle
School

QUIZ:
1-3. THE MICRO-ORGANISMS THAT USUALLY MOST OFTEN TO
CONTAMINATE THE FOOD?
4-6. MOLDS MAY COME ON VARIOUS VISIBLE COLOR GIVE ATLEAST 3?
7.ONE CELLED PLANTS THAT CAN GROW AND SPREAD RAPIDLY?
8.SIMPLE PLANTS WHICH APPEAR LIKE CAT WHISKERS ON FOOD?
9-10. IN MOST INTANCE,YEAST IS USED IN?
11.WHAT HELPS THE BACTERIA TO SURVIVE?
12.THE PROCESS WHEN ONE BACTERIAL CELL DIVIDES TO FORM TWO
NEW CELLS IS CALLED?
13-18.WHAT BACTERIA NEED IN ORDER TO MULTIPLY?
19-20.GIVE ATLEAST 2 EXAMPLE OF NON-SPOREFORMING BACTERIA
 Middle
School
KEY TO CORRECTION:
1-3. MOLDS,YEAST,BACTERIA
4-6. GREEN,YELLOW,BROWN,ORANGE
7.BACTERIA
8.MOLDS
9-10. WINE MAKING
11.SPORES
12.BINARY FISSION
13.FOOD,ACID/
ACIDITY,TEMPERATURE,TIME,OXYGEN,MOISTURE
19-20 CAMPYLO BACTER JEJUNI,COLI OR E COLI,LISTERIA
MONOCYTOGENES,SALMONELLA,SHIGELLA,STAPHYLOCOCCUS
AURCUS,VIBRIO