Science and Our Food Supply: Investigating Food Safety from Farm to Table

LAB AT A GLANCE

MATERIALS

•

 .5 pound (227 grams) package of inexpensive,  

raw hamburger 

• 

Dishwashing detergent for cleaning utensils and  

countertops 

• 

Disinfecting bleach solution (20 ml of liquid  

household bleach in 1 L of tap water, see page 8) 

• 

Knife for cutting hamburger package 

• 

2 self-sealing (zipper-style) plastic bags 

• 

2 plates for hamburger packages 

• 

Paper towels 

• 

Safety gloves and lab aprons for anyone handling  

hamburger 

• 

3 sterile Petri dishes with nutrient agar and covers 

• 

Parafilm to seal Petri dishes

• 

Sterile cotton swabs 

• 

Refrigerator or cooler with ice pack to keep the  

meat chilled 

• 

Lab Report Outline (page 23) 

GETTING STARTED

ADVANCE PREPARATION

• 

Purchase hamburger. 

• 

Disinfect the knife. 

• 

Divide the hamburger package in half by cutting 

through the package, including the meat and the  

bottom of the Styrofoam™ tray. 

• 

Put each half in a self-sealing bag and seal. 

• 

Label one bag “chilled” and refrigerate immediately. 

• 

Label the other bag “room temperature” and leave it 

out at room temperature at least overnight. 

• 

Be sure to put the packages on plates or in a bowl to 

prevent raw meat juices from leaking onto other food 

items in the refrigerator or onto the counter. 

• 

Make one copy of the Lab Report Outline for each 

student. 

MODULE 4:

 RETAIL AND HOME

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