Bolin builders
 A Lego Mindstorm Team
"food factor"
 

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Our Motto: Bolin Builders Bust Bacteria!

Research Project: Salmonella in Eggs

 Word Scramble

1.    lllaanmoes

2.    iaaebtcr

3.    oomnnnaaiittc

4.    rdeeftrairge

5.    acndilgn

6.    dlniancg

7.    qyaliut

8.    amsnivit

9.    llgncotcei

10.  shngiaw
          By Danielle
answer key below

                     Our Expert, Mr. Jerry Maloney
    Mr. Jerry Maloney, a supervisor of inspectors for the Tazewell County Health Department, visited us at Bolin to give us some information on food contamination. He told us that potentially hazardous food was required to be kept at either below 41 degrees or over 135 degrees.  Our main fascination was eggs though and how they can receive salmonella bacteria.  Boy did we get a lot of information! We learned that most of the time salmonella bacteria gets in the developing egg inside the chicken. Also that salmonella gets in about every 10-12,000 eggs. He even told us some very funny yet very gross stories that involved roaches, chicken heads, thumb tacks, and drawer handles. After a long session of Q and A, he had to leave. We now have valuable and important information we will certainly never forget.
                                                                                        By Hunter

 
Click   to watch our research presentation skit!
 

                                                Candling
Every egg is put up to a very bright light and examined, this is called candling. The Candler looks for a shell that is not cracked, a centered yolk, and an air pocket to classify its grade. This is the ONLY stage that is not done by machine. There are grade A B and C eggs. Only grade A eggs are sold in stores. Grade B and C eggs are used for other things. After candling the eggs are sorted, packed into cartons, stamped with dates, put on refrigerated trucks, and delivered to stores.
Resources by Alex
1. Illinois Standards for Shell Eggs and General Information (USDA Booklet)
2. Facts on the several websites
3. Videos about the processing of eggs
4. Newspaper articles
5. A tour of Bolin School’s Kitchen
6. Mr. Jerry Maloney, Tazewell County Health Department
7. Mrs. Gail Marvin, East Peoria District 86
8. Dr. David Bierdeman, chemist
9. Chef John Griffin, NYC chef
Web Page Designed by Meghan and Brayden
Answer key for word scramble

Salmonella, Bacteria, Contamination, Refrigerated, Candling, Quality, Vitamins, Collecting, Packaging, Washing

 

 
 

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