Microbes · Chapter 8: Pathogens and food safety
Year 11 SCX · About 17 minutes with activities · Turn your sound on
Chapter 8 recap
- Pathogen: a disease-causing microorganism. Bacteria (antibiotics), fungi (topical creams), viruses (no cure; vaccination prevents). Seven ways to spread: droplets, airborne, direct and indirect contact, water, food, vectors.
- Food poisoning: bacteria or their toxins in food. Clean, cook, chill, keep raw and cooked apart; keep perishable food below 4 °C.
- Factors: temperature, water, pH and oxygen affect enzymes, respiration, growth and reproduction. Preservation changes one factor to kill microbes or stop or slow them.
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