This document discusses various bacteria and viruses that can cause illness or disease. It begins by explaining that germs like bacteria and viruses are found in many places, especially on surfaces in areas like kitchens. It then focuses on specific harmful bacteria and viruses, including Salmonella, E. coli, botulism, and flesh-eating bacteria. The document also discusses major diseases like chickenpox, measles, flu, polio, and Ebola virus. It emphasizes the importance of handwashing, sanitizing surfaces, properly cooking and storing foods, and vaccinations in preventing the spread of disease.

1. 1
Beware! Killer Germs
A Common Core Unit
By: Dean Berry, Ed. D.
Georgia Berry, B.A.

2. Part One
View, Read, and Think

3. 3
Class Discussion
Where are the most
germs found?

4. 4

5. Germs include bacteria and viruses.
While bacteria are very essential for
food production, the environment,
and proper functioning of the
human body, some bacteria cause
disease. Unlike bacteria, viruses are
nonliving genetic strands that are
extremely small and can cause a
variety of diseases. 5

6. Viruses are usually spread by personal
contact or contact with surfaces. They do
need a living host in order to remain active.
After a couple of hours on a dry surface the
virus becomes harmless. However, on a wet
surface, such as in the kitchen, viruses can
remain active for up to 24 hours and result
in many different debilitating illnesses.
6

7. Chickenpox is a viral disease that causes fever and
hundreds of fluid filled blisters on the face and
portions of the body. Adults and adolescents can get
very serious complications from chickenpox. The virus
remains in the body and in later years can result in a
formidable disease called shingles which produces
blisters on the skin and causes excruciating pain.

8. Viruses cause diseases such as measles,
flu, polio, and the common cold.

9. One of the most treacherous viruses to
infect Americans during the last 100
years was the polio virus. Beginning in
1910 polio outbreaks during summer
months were frequent. At it’s peak in the
1940’s and 1950’s, polio paralyzed or
killed over a half a million people yearly.
9

10. The virulent polio virus struck fear in the
hearts of parents for many years until an
effective vaccine was made available during
the 1960’s.
10

11. Before a polio vaccine was discovered, millions of
American children suffered paralysis or death from
the contagious virus.
11

12. Many viral infections and their
dire effects can be prevented
with vaccinations.

13. Class Discussion
 Who should get vaccinations for serious
diseases?
 What does science say about the safety of
vaccinations?
13

14. Since menacing bacteria and
viruses are easily spread on
surfaces, washing hands and
cleaning exposed areas is critical.
14

15. 15
Discuss
What are some
common ways to kill
germs?

16. 16

17. Class Discussion
 Is it possible to use too many germ killing
cleaners that actually make germs more
dangerous?
 Could the overuse of antibiotics come
back to bite us?
17

18. cc
Almost 50% of household cleaners contain
antibacterial formulas that are contributing to
future problems. Since germs are capable of
adapting to their environment by mutating into new
strains that are more resistant to antibacterial soaps
and cleaners, using too many antiseptic cleaners
can backfire and lead to adverse results in the
future. So by attempting to kill all bacteria in the
home, we seem to be creating “super bugs” that
can resist our cleaners. In addition, helpful bacteria
that keep dangerous bacteria in check are being
killed as well.
18

19. Out of control “super bugs” will become serious killers
as antibiotics fail to slow down their dangerous
progression. Scientists fear that over use of
antibacterial cleaners and antibiotic drugs may be
catastrophic for some humans as medical professionals
battle viral diseases in the future.
19

20. Scientists are working feverishly to create new
antibiotics to fend off dangerous “super bugs”.
However, the super bugs are proliferating faster
than our ability to fight them.
20

21. Food and
preparation areas
are common
sources of harmful
bacteria.
21

22. 22
Discuss
How long does it take
for food to collect high
amounts of bacteria?

23. Salmonella is a very deadly
bacteria that is sometimes
found in contaminated foods.
23

24. The Salmonella bacteria is
exceedingly dangerous.
24

25. Chicken must be cooked over 165 degrees in
order to kill the Salmonella bacteria. Failing to
cook meat thoroughly could have dire
consequences.
25

26. All meat products must be
cooked properly in order to kill
the Salmonella bacteria.
26

27. Even peanut butter processing
plants have had outbreaks of
Salmonella.
27

28. Eggs, cheese, and chicken meat
are particularly vulnerable to
Salmonella contamination.
28

29. The Salmonella bacteria causes
the unfortunate demise of many
Americans every year.
29

30. Cantaloupe must be washed
thoroughly to remove possible
Salmonella from the outer rind.
30

31. Many food products such as
vegetables and meats can transport
the Salmonella bacteria. Symptoms
may include acute intestinal
cramps, vomiting, and fever.
31

32. 32

33. 33
Discuss
What happens when fresh food is left
at room temperature for long
periods?
Can some germs that are found in the
kitchen be deadly?

34. A deadly bacteria called E. coli sometimes
contaminates our food supply. The bacteria
often spreads in the fields where food is
grown and contaminates food processing
plants. From there the bacteria is
transported into the home on food products
and used in our kitchens.
34

35. 35

36. 36

37.  What can be done to improve
kitchen safety and decrease the
likelihood of contracting E. coli?
Check out the next frame and find out.
37

38. 38
Protect yourself and your
family from the E. coli bacteria
by cleaning food preparation
surfaces and cooking meat
thoroughly.

39. 39
Burgers must be
well cooked to be
safe from E.coli.

40. 40

41. 41

42. Keep food safe by washing thoroughly,
refrigerating promptly, cooking adequately,
and avoiding cross contamination.
42

43. Botulism is another bacteria that can be very
harmful and result in a ghastly death. Years
ago when more foods were canned at home,
botulism was a more common problem.
Opening a glass jar for the first time should
provide a helpful clue for maintaining safety
and averting botulism poisoning. Hearing a
popping sound normally signifies an air tight
jar that is safe from botulism.
43

44. Botulism is a nerve toxin produced by a bacteria that grows in
low oxygen areas. Improperly canned foods are often the cause
of botulism found in food. However, the most common form of
botulism is found in infants who get the bacteria from dirt.
44

45. There are five kinds of botulism. Infant
botulism, food botulism, and wound
botulism are the most common.
45

46. Botulism toxins deaden nerves and keep
muscles from working properly.
46

47. Botulism is fatal in about
5% of the cases.
47

48. Fortunately, one of the scariest bacterial
diseases is not transported through foods or
food preparation. The dangerous flesh
eating bacteria is spread through warm
ocean or lake water. Open cuts or wounds
allow the bacteria to enter the tissue and
spread quickly.
48

49. 49

50. Vibrio Vulnificus is a flesh eating bacteria
that is commonly found in warm waters.
50

51. The bacteria, which is easily spread in warmer
lakes and oceans, has caused a significant number
of flesh eating bacteria cases in states bordering
the Gulf of Mexico.

52. Flesh eating bacteria can begin as an open sore
that progresses very quickly into a larger and
deeper wound. An out of control case can
quickly become perilous for the life or limb of
the patient.
52

53. The flesh eating bacteria is a member of the
streptococci group that normally causes mild cases of
sore throats and skin infections that are rarely serious.
53

54. The flesh eating bacteria advances very
quickly and will result in amputations if not
controlled. Some people lose several limbs
before the bacteria is eradicated.
54

55.  Dangerous viruses will continue to
challenge humans in the future.
Viruses sometimes are dormant in the
soil or in the animal population and
emerge to spread to humans. In July
of 2014, a very dangerous virus called
Ebola lurched out of control in the
western part of Africa. With a fatality
rate of nearly 90%, the Ebola virus
has no known treatment or cure. It is
spread from person to person through
contact with bodily fluids.
55

56. As of August 2014, the horrific Ebola Virus has
been limited to several countries in West Africa.
Medical experts are working feverishly to help
these nations contain the virus and save lives. In
addition, there is a great fear that the virus may
spread to other countries in the world.
56

57. In early August of 2014, two Americans who were infected
with the Ebola virus while providing medical assistance in
Liberia were transported to a highly specialized hospital in
the United States. Their entry into the U.S. was the first
time the deadly Ebola virus had reached America. American
citizens had different opinions about bringing the infected
patients to this country.
57

58. Class Discussion
 Do you think the two Ebola virus
patients should have been brought into
the United States to be treated?
 Can you support your argument with
facts or logical arguments?
58

59. 59
Check-up and Review
Raise your green card if you believe
the statement is true or your red
card if you think it is false.

60. 60
True or False-1
The E. coli bacteria is so
dangerous that even higher
temperatures will not kill it.

61. 61
False-1

62. 62
True or False-2
Fresh food should only be left
unrefrigerated for 4 to 6 hours
after cooking.

63. 63
False-2

64. 64
True or False-3
The E. coli bacteria is
commonly found in ground
meats, unwashed vegetables,
people’s hands, and on
counter tops.

65. 65
True-3

66. 66
True or False-4
Most household germs
can be easily killed with
chlorine, peroxide,
ammonia, or alcohol.

67. 67
True-4

68. 68
True or False-5
The common E. coli
bacteria can cause
severe illness or death
in many cases.

69. True-5
69

70. 70
True or False-6
Packaged and prepared cold
foods can be used within
ten days of opening and
refrigerating.

71. 71
False-6

72. 72
True or False-7
A cell phone or a computer
keyboard will probably have
more germs on the surfaces
than a toilet seat.

73. 73
True-7

74. True or False 8
Flesh eating bacteria is
commonly found in oceans,
lakes, and ponds near the Gulf
of Mexico and Florida coast.
74

75. True - 8
75

76. True or False 9
Since polio is rarely contracted
anymore, it is unnecessary to
take the polio vaccine.
76

77. False - 9
77

78. True or False 10
 The probability of getting a deadly disease
is far greater without vaccinations than
the odds of having serious side effects
from immunization.
78

79. True - 10
79

80. True or False 11
Cooking foods at recommended
temperatures will kill the salmonella and E.
coli bacteria and protect people from serious
disease.
80

81. True 11
81

82. True or False 12
Viruses are different from bacteria
because they are strips of genetic
material that are not alive and
require a host organism in order to
reproduce.
82

83. True 12
83

84. True or False 13
The Salmonella
bacteria is often found
on unwashed produce.
84

85. True 13
85

86. True or False 14
The flesh eating virus
is found in lakes and
oceans with very cold
water.
86

87. False-14
87

88. Class Assignment
 The previous presentation contained
higher level vocabulary words. During the
course of this unit, you will be studying
these words in several exercises and
learning to use them as you complete
writing tasks.
88

89. Critical Terms and Vocabulary
Study the following
terms and vocabulary
as they relate to the
main ideas presented
in your selected
sources.
V

90. Vocabulary Practice
 The following words were highlighted during the prior
presentation. Use the Merriam-Webster.com online dictionary
or regular dictionary, and write a definition for each of the
following words. Review activities for these words will be
included later in this unit.
 debilitating formidable excruciating treacherous
 virulent contagious menacing adverse dire
 exceedingly vulnerable feverishly proliferating
 ghastly averting perilous eradicated
 demise acute ghastly averting
