Identify strategies that prevent food-borne illnesses and contamination. National Standard 14.4.1 Identify food-borne illness Identify types of food-borne illness and their symptoms: botulism, e-coli, hepatitis, salmonella, staphylococci...

Pupils describe the characteristics of anthrax infections, distinguish between the three anthrax forms and analyze the effectiveness of anthrax vaccinations. They relate anthrax to bioterrorism.

Students study the prevention of the four major types of food poisoning. They write a letter of advice to an imaginary friend who has had food poisoning seven times within the last year.

Find out about the deadly bacterial disease Anthrax, and understand the symptoms and how it can be treated.