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U.S. Department of Health and Human Services

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Science and Our Food Supply - Middle School Guide: The 12 Most Unwanted Bacteria

Science and Our Food SupplyTeacher's Guide for
Middle Level Science Classrooms

2007 Edition

Return to Table of Contents

The 12  Most Unwanted  Bacteria

Unwanted Bacteria - Campylobacter jejuni

Campylobacter
jejuni

Unwanted Bacteria - Clostridium botulinum

Clostridium
botulinum

Unwanted Bacteria - Clostridium perfringens

Clostridium
perfringens

Unwanted Bacteria - Escherichia coli O157:H7 (aka E. coli 0157:H7)

Escherichia coli O157:H7 (aka E. coli 0157:H7)

Unwanted Bacteria - Listeria monocytogenes

Listeria
monocytogenes

Unwanted Bacteria - Salmonella Enteritidis

Salmonella
Enteritidis

Unwanted Bacteria - Salmonella Typhimurium

Salmonella
Typhimurium

Unwanted Bacteria - Shigella

Shigella
 

Unwanted Bacteria - Staphylococcus aureus

Staphylococcus
aureus

Unwanted Bacteria - Vibrio cholerae

Vibrio cholerae

Unwanted Bacteria - Vibrio vulnificus

Vibrio vulnificus

Unwanted Bacteria - Yersinia enterocolitica

Yersinia
enterocolitica


 

BE ON THE LOOKOUT FOR ONE OF THESE CREEPY CRITTERS.

Here are some questions that will help you develop a profile on your bad bug.

NAME OF BACTERIUM (Pathogen): _____________________________________
_____ What does it need to thrive?
_____ What are the foods/sources associated with it and possible contaminants?
_____ What is the implicated illness?
_____ What is the incubation period for the illness?
_____ What are the symptoms associated with the illness?
_____ What is the duration of the symptoms?
_____ What are the steps for prevention?
_____ Draw a picture or make a model of your bacterium.
_____ What is your bacterium's implication in the Farm-to-Table Continuum?
(how your bacterium can spread and how it can be prevented at each step)
_____ Farm _____ Processing _____ Transportation _____ Retail _____ Home (table)