Buckle Up with Food Safety Lecture Series

1. DAY 4 Buckle Up with Food SafetyLecture Series Agriculture Commodity Processing Agriculture Technology Department Plymouth High School

2. Presentations Staphylococcal food poisoning Salmonellosis Shigellosis Listerosis Campylobacteriosis Vibrio infection Cholera Giardiasis Amebiasis Coliforms Botulinum toxin Perfringen food poisoning Mycotoxins Trichinosis E.coli O157H7 Hepatitis A virus

3. LABORATORY PREP • Unclean finger • Finger washed with soap • Finger washed with antibacterial soap • Sole of your shoe • Counter Top • Door Handle Which do you think will have the most microorganisms growing. 6 5 1 4 2 3

4. LABORATORY TIME • DIRECTIONS: • Obtain a Petri dish with agar solution from the instructor • Draw a line down the side the dish. This will help you line up your samples when evaluating them. • Divide the Petri dish into 6 quadrants (SEE NEXT SLIDE) for details. Make sure to put your initials on the bottom. • DO NOT Spill the agar solution! • It is important to follow the order on the back, otherwise when we evaluate the sample, you wont know what trials came from where. When you are finished, place it on the instructor’s work bench at the front of the classroom.

5. LABORATORY TIME When you are finished, place it on the instructor’s work bench at the front of the classroom. • EXPERIMENTS Be Gentle • Press your finger to the agar • Wash your hands with soap, touch the same finger to the agar • Wash your hands with anti-bacterial soap, touch the same finger to the agar • Using a Q-tip, swab the sole of your shoe • Using a Q-tip, swab the counter top in the lab • Using a Q-tip, swab the classroom door handle 6 5 1 4 2 3 Line on outside of Petri dish