• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Case study - Outbreak of food poisoning at scientific conference.

Extracts from this document...

Introduction

Case Study "Outbreak of food poisoning at scientific conference" In order to investigate the outbreaks described, the following table (table 1) was presented. The table concentrate at the critical points of the outbreak. The range of onset illness was generated in the table as the incubation period of unknown micro-organism. The duration of the reported symptoms from victims was generated as the duration of illness. The temperature at which the sample was held was generated in the table as environment. Table1. Critical points of the outbreak Outbreak title Outbreak of food poisoning at scientific conference Symptoms Abdominal pain, diarrhoea, fever, nausea, vomiting Incubation period 15-48 hours Duration of illness 3-7 days Likely source of the outbreak Cooked meats (ham, roast beef, chicken) Environment 24�C Examined samples Meats left over Laboratory findings Rod, Gram -ve, facultative anaerobe From the critical points given on the table 1, it could be assumed that the micro-organisms that could be involved in this outbreak were Salmonella enterica (S. enterica), Escherichia coli (E.coli) or Campylobacter jejuni (C. jejuni). These micro-organisms are very common cause of food poisoning and they have very similar properties. They are Gram -ve rods. ...read more.

Middle

The most Gram -ve rods are associated with the intestinal infections and they are oxidase negative and they do ferment glucose. These micro-organisms belong to the family of Enterobacteriaceae. From the catalase test it could be assumed that the micro-organism could be Salmonella, Klebsiella, Eschirichia or Enterobacter. These genera appeared to be catalase positive. With the help of catalase and biochemical tests the genus from the wanted micro-organism can be identified. Table 3 was given in order to calculate the generation time of organism Y at 24 �C and to describe an appropriate method for determining the number of aerobic organisms/g of food, explaining why the results are reported as colony forming units (CFU). Table 3 Log 10 number of colony forming units of aerobic organisms/g and the log 10 number of colony forming units Y organisms/g chicken in chicken held at room temperature (24 �C) for 6 hours. Time Hours Log10 total number colony forming units of aerobic organisms/g Log10 Total number of colony forming units Y/g chicken 0 3.68 2.83 1 3.65 3.40 2 4.45 3.87 3 4.85 4.24 4 5.47 4.97 5 5.92 5.51 6 6.31 5.98 The generation time or doubling time is the time taken for the bacteria to double. ...read more.

Conclusion

Cooked products have to be cooled and reheat quickly. This will prevent the formation of vegetative cells. Spores are found in many products such as vegetables, meats, chicken etc. They are released from vegetative cells and can survive very high and low temperatures. When food is left for a long time at room temperature, this would lead the spores to revert to a vegetative cell. Vegetative cells are bacteria which can lead to an outbreak. Reference: 1. Tortora G. J., Funke B. R., Case C. L. (1992). Microbiology, An Introduction. Fourth Edition. The Benjamin/Cummings Publishing Company, Inc. 2. Van Denmark P. G., Batzing B.,L. (1987). The Microbes. An Introduction to their nature and importance. The Benjamin/Cummings Publishing Company, Inc. 3. Madigan M. T., Martinko J. M. and Parker J. (2003). Brock Biology of Microorganisms. Tenth Edition. Pentice Hall. 4. Postage J.(1992). Microbes and Man. Third Edition. Blackwell. 5. Brooks G. F., Butel J. S. and Morse S.A. (2004). Jawetz, Melnick and Adelberg;s Medical Microbiology. Twenty third Edition. Lange Medical Books/McGraw-Hill 6. Gwendolyn, Burton R.W. and Engelkirk P.G. (2000). Microbiology for the Health Sciences. Sixth Edition. Lipponcott Williams and Wilkins 7. Seeley Jr H., W., Van Denmark P., J., Lee J. L. (1991). Microbes in Action. A Laboratory Manual of Microbiology. Fourth Edition. Freeman. 8. BMS 3521. Medical Microbiology. Handouts. 9. BIO 3525. Microbiology. Handouts. 10. http://trishul.sci.gu.edu.au/courses/ss12bmi/micro_groups/fac_anaerobes.html 11. http://www.patient.co.uk/showdoc/40000349/ 12. http://www.hpa.org.uk/infections/topics_az/salmonella/se_update.html 13. http://itech.pjc.edu/fduncan/mcb1000/IdGNBChart.pdf ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Energy, Respiration & the Environment section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Energy, Respiration & the Environment essays

  1. Marked by a teacher

    Fighter Pilot A Statistical Analysis of Reaction time and its Correlation with Dominant ...

    5 star(s)

    0.267 0.278 0.335 0.293 23 29 33 12 0.243 0.259 0.156 0.219 24 49 30 33 0.316 0.247 0.259 0.274 25 40 50 26 0.285 0.319 0.23 0.278 26 32 40 29 0.255 0.285 0.243 0.261 27 48 19 33 0.313 0.197 0.259 0.256 28 52 32 40 0.326 0.255

  2. Marked by a teacher

    A comparative study of the density of patella vulgata (common limpet) across a sheltered ...

    4 star(s)

    53 63 38 6m 2 9 4 1 3 8 8 30 21 12 3 26 Null hypothesis: - There will be no significant difference in the limpet density at two different heights across a vertical range. 4m Rank 6m Rank 1 1 2 2 3 3.5 3 3.5 4

  1. the effect of bile concentration on the activity of the enzyme lipase during the ...

    this could have a big impact on the data if the pH probe is not calibrated properly. This is because the pH that it reads will be inaccurate making our results unreliable. Use a pH buffer of 7 and one of 4.

  2. Isolation and identification of individual microbes and growth and monitoring of microbes.

    Personal protection Students, teachers and technicians should wear eye protection whenever the risk assessment for the activity requires it. Other protective or control equipment, such as safety screens or fume cupboards, should be used when required. Coats and bags These should be put well out of the way.

  1. Investigate the effect of bile salt concentration on the digestion of milk by the ...

    OCR Biology 1 textbook 4. OCR Biology 2 textbook 5. OCR Mammalian Physiology and Behaviour 6. http://www.biotopics.co.uk/nutrition/lipase.html 7. http://www.channel4.com/learning/main/netnotes/sectionid100665874.htm 8. http://en.wikipedia.org/wiki/Bile 9. http://www.beauchamp.leics.sch.uk/ast/resource/science/milks.html 10. http://www.vivo.colostate.edu/hbooks/pathphys/digestion/liver/bile.html 11. http://www-biol.paisley.ac.uk/Courses/Enzymes/glossary/Lipase1.htm 12. http://www.ilri.org/InfoServ/Webpub/Fulldocs/ILCA_Manual4/Milkchemistry.htm 13. http://en.wikipedia.org/wiki/Accuracy_and_precision 14. OCR PowerPoint on Accuracy and Precision 15.

  2. Investigation of Microorganisms

    The uses of Barley Barley is used as food for humans and animals. This is a source of energy, it is also used in the production of beer and some wines. A small amount of the produced barley is used for human food in the form of pearl barley.

  1. A Comparative Study of the Density of Patella Vulgata (Common Limpets) in the Optimum ...

    They are important for shaping the habitat structure as they keep the number of algae down. Their only commercial uses are culinary and for research purposes. Their only real predators are sea stars, birds, humans and the common shore crab, which uses its pincers to prise the limpet off its rock.

  2. Investigating how prolonged exposure to its optimum temperature affects the respiration of yeast.

    Ea is a particle that has sufficient energy to cause a successful reaction. All this relates to the investigation, since the increased temperature, according to this theory, will result in more respiration, since there are more collisions between the glucose and the oxygen.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work