FSNC Masthead
 HomeAbout SNAPSNAP-Ed TalkDatabasesHelpContact Us
 Search FSNC
Search all USDA
advanced search
search tips
browse by subject
National SNAP-Ed
resource library
state gates
photo gallery
professional developement
You are here: Home / Resource Library / Resource Finder / Resource Details
About the Food and Nutrition Information Center

Back to Search Results | New Search | Bookmark and Share
Title:Food Safety Meat Models
Includes: Five food models of thawing meat and the bacteria that has formed on each over a specified period of time.
Audience: Multiple Audiences, Adults, Children, Older Adults
Description:These meat models include a set of five realistic looking containers of "raw meat" that have been left on the counter to thaw. Each model represents meat that has been left out at room temperature for a different amount of time, and the bacteria growing on that meat has been magnified to the size of a pea. The models are labeled with the number of bacteria they contain on the bottom of the model, from five bacteria on the meat straight from the refrigerator, to 1,280 bacteria after being left out for 2 hours. The meat models can be used to demonstrate how fast bacteria on raw meats can multiply if the meat is left out on the counter at room temperature.
Developer: Yvonne Wilcox
Organization: Cornell Cooperative Extension of Tompkins County
Use Restrictions: May copy for educational purposes.
Reviewers Comments: These eye opening meat models help demonstrate how rapidly bacteria can grow on thawing meat. The split peas represent the amount of bacteria that has grown on the meat over time. Models can be used in food safety classes, at farmers markets, health fairs or during exhibits, demonstrations and lectures. The models help illustrate an important food safety hazard. Because they are interesting to look at, they tend to catch people's eye. They are a great starting off point for a discussion about thawing meat and the proper ways to do so. They have a strong potential to help draw people into a conversation about how they thaw meat at home.

The recipe for the meat models is available through the link below. The recipe includes a number of ingredients; however, these ingredients may be substituted depending on what is available to you. Models may take a few days to make (the drying process may take up to 24 hours) but they keep well and with normal handling they should last for a long time.

View/download files: 
Recipe for Meat Models (PDF 16 KB):
Contact the Distributor:
    Distributor: Eat Smart New York
    Mail: 40 North Pearl Street - 9C
Albany, New York 12243
    Phone: 518-473-0401
    Avail. in Qty: No

Share your comments:
Comments on this resource are encouraged within the bounds of respectful civil discourse. Questionable language, personal attacks, off-topic comments, and gratuitous links will either be edited or deleted. Comments are moderated and will not appear on the Resource Finder Database until they have been approved.

Name: (Optional)


May we use your comments on our website?:
     Yes: No:

In order to help us reduce spam, please type the two words you see below into the box and then click on the Submit Comments button. If you need help, click on the question mark button below.


Back to Search Results | New Search

Last Modified:   
SNAP-EdC Home | NAL Home | USDA | Food and Nutrition Service | SNAP Home | Web Policies and Links | Site Map
FOIA | Accessibility Statement | Privacy Policy | Non-Discrimination Statement | Information Quality | | White House