Introduction:

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.

Learning Outcomes:

  • 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

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

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.