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KS3 Useful and Harmful Microbes

In this lesson, students will be introduced to four different types of microbes: bacteria, viruses, fungi and protozoa/parasites. They will learn that microbes can be harmful (i.e. cause food poisoning) and useful (i.e. used to ferment food).

  • Overview

What will you learn:

In this lesson, students will be introduced to four different types of microbes: bacteria, viruses, fungi and protozoa/parasites. They will learn that microbes can be harmful (i.e. cause food poisoning) and useful (i.e. used to ferment food). The additional Powerpoint contains further information on the five common foodborne pathogens. Students will be encouraged to look through the case study to identify how microbes can cause foodborne illness.

Activities include:

  • A matching activity to revise microbes
  • A case study to start a discussion about how microbes can cause foodborne illness
  • A research group task to allow students to work on a poster or fact file on one of the top five pathogens (Optional).

Learning Objectives:

  • Foodborne illness is caused by microbes, of which there are four different types
  • The difference between viruses, bacteria, parasites and fungi
  • There are useful microbes in food
  • The importance of handling food correctly to avoid foodborne illness

Requirements:

  • Printed and cut up copies of the 'Microbe Match' activity
  • Printed student worksheets
  • Paper and pens to make a poster (Optional)

Curriculum Links:

  • KS3: RSHE: Health and prevention.
  • KS4: Food preparation and nutrition GCSE: Cooking and food preparation - The scientific principles underlying the preparation and cooking of food.
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e-Bug is a free educational resource, operated by Public Health England, which contributes to the government’s ongoing action plan to tackle antimicrobial resistance. e-Bug resources make learning about microbes, antibiotics and the spread and treatment of infection, engaging and accessible.

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