The Spoil Spectrum
- How can you tell if a food item has gone bad?
- What are the risks associated with consuming spoiled food?
- Have you, or someone you know, ever eaten spoiled food?
- How have you, or the person, felt afterward?
- Are there any foods that improve with age or controlled spoilage (like cheese or wine)?
- Can food decay be slowed down, and if so, how?
- What are some words related to “bad food”?
spoiled food: good or bad?
- Why do we eat spoiled food?
- Watch the video and check if your answer is correct.
- Before today, what was your understanding of microbes? Did you see them as mostly harmful, beneficial, or a mix of both?
- How many kinds of microbes can you list?
While not a single organism, lichens represent a symbiotic relationship between a fungus and an alga or a cyanobacterium. They are crucial for their role in soil formation and as a food source for various animals in arid environments.
These are infectious agents composed entirely of protein. Prions cause degenerative brain diseases in animals and humans, such as mad cow disease (BSE) in cattle and Creutzfeldt-Jakob disease in humans. They are unique among pathogens as they lack nucleic acids (DNA or RNA).
Including yeasts, molds, and mushrooms, fungi are mostly multicellular (except for yeasts, which are unicellular). They play crucial roles in decomposition and nutrient cycling and are also used in food production (like bread and cheese making) and medicine (antibiotics like penicillin).
Single-celled organisms that can be found in almost every environment on Earth. They come in various shapes like rods, spirals, and spheres. Some bacteria are beneficial (like those in our gut flora), while others can cause diseases.