Download a printable and editable copy of this lab, complete with instructor guide.
Objective
Students will investigate a simulated food safety outbreak using Glow Germ powder and a UV flashlight. The goal is to identify the source of contamination and discuss ways to prevent foodborne illness through proper hygiene and sanitation practices.
Background
Foodborne illnesses affect millions of people each year and can be caused by bacteria, viruses, parasites, or chemical contaminants that enter food through improper handling, poor hygiene, or cross-contamination. Contamination can occur at any point in the food production and service chain, from farm to table.
One of the primary ways food becomes contaminated is through cross-contamination, which happens when harmful microorganisms transfer from one surface to another. For example, if a contaminated surface, such as a cutting board or an unwashed hand, comes into contact with food, it can introduce harmful bacteria such as Salmonella, E. coli, or Listeria. Additionally, poor personal hygiene, such as not washing hands after using the restroom or touching raw foods, can significantly contribute to the spread of foodborne pathogens.
In this lab, you will take on the role of food safety investigators working to determine the source of a foodborne outbreak. Using a special Glow Germ powder that mimics the presence of contaminants, you will use a UV flashlight to identify which item in a restaurant setting has been contaminated. This experiment will help you understand how contamination occurs and reinforce the importance of proper food safety measures in preventing foodborne illnesses.
Download a printable and editable copy of this lab, complete with instructor guide.
Materials
- Glow Germ powder or lotion (pre-applied to an unknown item at each station)
- UV flashlight
- Identical table setups simulating a restaurant setting
- Crackers and cheese
- Glass of water with a drinking straw
- Plastic knife and fork
- Paper napkin
- Table mat
- Data recording sheet (provided below)
Procedure
- You will be divided into small groups and asked to rotate around the room, stopping at each station.
- Each station simulates a table set with crackers and cheese, a glass of water with a drinking straw, a plastic knife and fork, a paper napkin, and a table mat. One item at each station is contaminated with Glow Germ powder (this was done before the experiment began, but you do not know which item is contaminated).
- Without touching any items, use your UV flashlight to inspect each object at your station.
- Identify which item is contaminated by looking for the Glow Germ fluorescence under the UV light.
- Record your findings on the table provided below by adding a checkmark if the surface tested positive for germ.
Data Collection Table
Add a checkmark to indicate the source of the food safety outbreak.
| Station Number | Glass | Straw | Cheese | Napkin | Plate | Knife | Fork | Table Mat |
| 1 | ||||||||
| 2 | ||||||||
| 3 | ||||||||
| 4 |
Assessment Questions (Sample)
- Explain how cross-contamination occurs and provide one example from everyday life where it could happen.
- Describe the importance of handwashing in preventing foodborne illnesses. What are the key steps to effective handwashing?
- What safety measures should a restaurant follow to prevent the type of contamination observed in this lab?
- If one person at a table had unclean hands and touched multiple objects, how would this impact the spread of contamination? How does this relate to real-world food safety concerns?
Download a printable and editable copy of this lab, complete with instructor guide.
