• 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)

    This is achieved by following this formula: t = time (in seconds); y = distance (in cm); g = 980 cm/sec (acceleration due to gravity). (23) Inferential statistics will be implemented and mathematical techniques carried out using the sample means.

  2. Marked by a teacher

    Effect of nitrate concentration on the growth of Duckweeds

    5 star(s)

    So the solutions, which allowed the most uptake of nitrates, produced a greater number of ATP and NADP molecules, and their increased synthesis aided the growth of plant tissue. In the thylakoid membranes of the plant, the light dependant part of photosynthesis took place.

  1. Social Science

    a fridge between the capacities of 14 to 17cu.ft, and for each additional member, add on 2 cu.ft. Exceeding these capacities can mean that either you are storing too much food in your fridge for your family, or you have extra space, which wastes energy.

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

    Subsequently this anomalous result must have resulted from us starting with a higher pH than the other experiments which means the enzyme was further away from its optimum pH 8 making this a limiting factor as it was not closer to its optimum like in the other experiments we carried out.

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

    150g Dried Yeast - Used for reacting with the glucose to produce Carbon Dioxide due to the yeast respiring. 150 grams is used so that it is in excess, so it won't run out. While this may contradict the risk assessment, any remaining yeast can be used in unrelated experiments so it is not wasted.

  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. Moscow, Russian Federation Summer-time pollution and summer smog problems

    maximum permissible value was around 1- 1.1 (Lokoshenko and Elansky 2006; Mosecomonitoring 2010; Roshydromet 2010). This jump during winter months can be explained by episodes of low mixing of the tropospheric air and temperature inversions that trap the pollutants. These compounds are produced on a constant basis throughout the year

  2. Weed study. Dandelions - descrption and characteristics. Investigation to dandelion distribution.

    A variety of ingenious adaptations assist weeds in dispersing their seeds, providing them with other advantages over less aggressive species. The seed capsules of the cocklebur (Xanthium pensylvanicum) use hooked prickles to attach themselves to the fur of passing animals and ride to new territory, while the seeds of the

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