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

3. 

Why is pressure being applied to the food? (Pressure 

is applied to kill the bacteria.) 

4. 

How are bacteria killed by the high pressure?  

(Bacteria are living organisms and the pressure affects 

their cellular functions. When high pressure is applied 

to all sides, the enzymes are inactivated.) 

---

53

MIDDLE LEVEL

Time to review and summarize. 

REVIEW

1. 

What new ways of processing foods did Dr. Sizer 

talk about in the video? (The discussion should 

lead to pasteurization, irradiation, and ultra high 

pressure treatment.) 

2. 

What are the benefits of ultra high pressure  

treatment over other forms of pasteurization? 

(High pressure can kill bacteria without affecting 

the nutrition, color, or texture of food.) 

SUMMARY

Throughout the ages, people have found ways to 

preserve food. Scientists are continually developing 

new, improved methods of preserving foods. In 

addition to pasteurization and irradiation, bacteria 

are now also killed by a modern process called 

ultra high pressure treatment. 

RESOURCES

• 

Food Safety A to Z Reference Guide (See the following 

terms — Bacteria, Canning, Freezing, Irradiation,  

Pasteurization, Pathogen, Preservation, Ultra High Pressure 

Treatment.) Also see the 4 Cs section on pages 52-57. 

• 

Dr. X and the Quest for Food Safety video Module 3 — 

Processing and Transportation 

UP NEXT 

You think this activity had pressure?  

Well, wait until you learn what it takes  

to manage a supermarket!