Food preservation – bacterial growth by temperature and time

Design & TechnologyFood & TextilesAges 11–12

A food sample is left at a chosen temperature: bacteria on the food double at a generation time that depends on temperature, fastest in the 5–60 °C danger zone and almost stopped in the refrigerator (0–5 °C) or freezer (−18 °C). Students drag the thermometer to change the temperature, choose a preservation method (left at room temperature, refrigerated, frozen, dried, pickled, canned), then press Run to see the bacteria count, a chart over time, and the moment the food spoils.