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

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MIDDLE LEVEL

1. 

How did the data support or reject your hypothesis?

2. 

What do you predict will happen if the chilled and frozen samples are left out at room temperature for another day?

3. 

What do you predict will happen if the UHT samples are left at room temperature for another day?

4. 

Explain the relationship of your findings to food safety.

BLUE’S THE CLUE

 DATA TABLE

Name ___________________________________________________ Date _______________ Class/Hour ___________

Day 1

Original Sample

Day 2

Describe Visual Changes

Day 3

Describe Visual Changes

Day 4

Describe Visual Changes

Pasteurized 

Milk

UHT 

Milk

Room

Temperature

Pasteurized 

Milk

UHT 

Milk

Refrigerated

Pasteurized 

Milk

UHT 

Milk

Frozen

Pasteurized: 

UHT: 

Pasteurized: 

UHT: 

Pasteurized: 

UHT: 

Pasteurized: 

UHT: 

Pasteurized: 

UHT: 

Pasteurized: 

UHT: 

Pasteurized: 

UHT: 

Pasteurized: 

UHT: 

Pasteurized: 

UHT: 

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46

MIDDLE LEVEL

MYSTERY JUICE  

MODULE 3:

 PROCESSING AND TRANSPORTATION

FOOD SAFETY CONNECTION

 

Students will discover the importance of pasteurization in relation to food safety. They 

will understand the importance of reading product labels that indicate whether or not a 

food has been pasteurized. 

 

TIME  

Three 45-minute class periods 

LAB AT A GLANCE

Using an inquiry approach, students will develop an investigation to determine  

the difference between two juices. Food safety will be discussed in relation to the 

results of the investigations. Students will have the opportunity to discover how  

pasteurization reduces the number of microorganisms in a food such as juice.