微观世界资料.pptVIP

Fungi 真菌类  Molds 霉菌 Yeasts 酵母菌 Mushrooms 蘑菇 Fungi 真菌类 Commonly cause food spoilage, not illness 通常导致食物变质，不导致疾病 真菌 Foodborne Infection 食物中毒感染 Result when pathogens grow in intestines after a person eats food contaminated by them 由于食用了有病菌食品，并且病菌在肠道类生长 Foodborne Intoxications 食物中毒 Result from eating food containing poisionous toxins 由于食用了有毒素的食品 Foodborne Toxin-Mediated Infection 食物毒素感染 Result from toxins produced by pathogens growing in the intestines 由于肠道内的病菌产生的毒素 食物中毒的分类 Prepare an outline for a discussion of the four types of microorganisms. Include examples of what microorganisms need to survive and grow. Highlight the conditions managers have the most influence over. 制订一个大纲，讨论这四种类型微生物. 举例说明各种微生物生存和生长的条件. 强调这些条件. 运用你的知识 Challenge participants to create a list of foods high in acid and another list of highly alkaline foods. Reward the participant who comes up with the most examples and have him or her share the list with the class. 请学员列出一些高酸性的食品，和一些高碱性的食品。 奖励列出数量最多的学员，并将他或她列出的例子与其它学员共享。 Create a blank handout of a thermometer and have participants indicate the space for the temperature danger zone. 给学员们一张温度计图，请他们在图上标出危险温度区域 教学方法 Talking Points: Introduce participants to key concepts. Inform participants that micro-organisms are an example of a biological hazard and pose the greatest threat to food safety. Emphasize the need to control microorganism growth as a major learningpoint and recurrent theme in this course. Talking Points: Review these key terms with participants. Talking Points: Introduce the four groups of microorganisms that can contaminate food. Indicate that each will be discussed in detail in following slides. Talking Points: Explain that bacteria are the greatest concern for establishments. Understanding how they grow will assist understanding how to control their growth. Talking Points: Explain how the acronym FAT-TOM can be used to remember the conditions necessary for microbial growth. Discus