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

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MIDDLE LEVEL

FOOD SAFETY CONNECTION

 

A CHILLING  

INVESTIGATION

Students will observe the difference in bacterial count between a hamburger that’s left 

out at room temperature and a hamburger that’s kept refrigerated. The lab reinforces 

the concept that food must be properly chilled in order for it to remain safe to eat. 

This lab will be conducted as a teacher demonstration. 

TIME  

One 45-minute class period to conduct the lab; observe and record the results 

the next day

Chilling is a critical method for controlling microbial growth. It does not kill 

microorganisms; therefore, it’s important to handle meat properly when defrosting 

and cooking.