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coli being present on particular products. The scope of the outbreak would also be important, as it would show either a local outbreak, or a more widespread one that would indicate a larger producer.
Question 15
All steps between harvest and consumption would be needed to facilitate the traceback. Thus, the events from the time of purchase by the customer would be needed to be traced back down the supply chain all the way back to the grower. This means an investigation on the seller, wholesaler, processer, and laborers involved in harvesting the sprouts. The dates of purchase and processing, along with lot numbers, would also be helpful.
Question 16
The general hypothesis for these particular cases is the notion that there was a contamination of the seeds before sprouting. Two sprouting facilities, in two separate states, were associated with the outbreak. As such, it can be hypothesized that contamination did not occur in processing or through sales. Contamination could have occurred during the processing of the seeds, transporting them to farm plots and any storage elements in between.
Question 17
There are many possible...
Cattle are the main components in regards to passing on E. coli through their feces. As such, any contact with cattle, either directly, or after the cattle had already passed through, would be a point to consider. The field sites would be important based on their proximity to cattle and other farm animals. Moreover, the type of fertilizer used on the fields or the harvesting equipment used might have once been in contact with cattle feces, and thus would also be potential contamination points.
Question 18
To combat this outbreak in the short-term, all seeds from the two seed processing facilities should be recalled. Anyone who has recently purchased such seeds needs to be advised to destroy them. For the long-term, more specific testing needs tp be done in the two facilities to determine an exact point of contamination. Moreover, greater warning labels should be placed on consumer protects to help consumers avoid purchasing food that might be contaminated.
References
Stehr-Green, Jeanette K. (2002). "A Multistate Outbreak of E. coli 0157: H7 Infection." U.S. Department of Health and Human Services.
This is primarily because two sprouting facilities in two states were linked with the implicated alfalfa sprouts and only one lot of seeds from Idaho State was common to Michigan and Virginia. Therefore, the likely point of contamination include during growth or harvesting, seed processing, in storage, or during transportation of the food. This implies that the identification of the actual point of contamination requires collection of more information
coli outbreak, with no known restaurant our social event being in common with any cases. This suggests that a grocery store supplier most likely had a contaminated batch of either lettuce or alfalfa. This E. coli, was most likely transmitted by a food handler somewhere along the grocery supply chain. Produce suppliers should be targeted as the next probable source of the virus. Question 8A Finding controls for this study would
Base Case Study Microbiology Which organism is causing the food poisoning (include genus and species)? What is the most common source of contamination? The organism causing the food poisoning is E. coli or Escherichia coli. The most common source of contamination is through food like in ground beef, venison, sausages, dried (non-cooked) salami, unpasteurized milk and cheese, unpasteurized apple juice and cider, alfalfa, parsley, radish sprouts, lettuce, cabbage, spinach, fruit, nuts, and
outbreaks of E. Coli arising from inappropriate handling of food. In May, 2010, for instance, an Escolar outbreak forced the recall of lettuce in 23 U.S. States, most of it destined for supermarket and restaurant salad bars. This is critical in America today in which almost 50% of meals are prepared and eaten outside the home. So many different products are used to prepare meals in fast-food and convenience
Instituting these measures showed that the company was vitally interested in not only maintaining the company's integrity, professionalism and reputation but also in ensuring that the problems never arose again. Other methods initiated by the company included a program that would test heat cleaning of apples that would kill the bacteria while not affecting the taste of the apples. The company also introduced a process of cleaning and decontamination called
Corynebacterium diphtheria. The answered . The pdf file attached referenced. The paper written format a scientific paper a microbiology . These textbooks great sources reference: Willey, J. Corynebacterium diphtheriae is a bacterium that is pathogenic and is the leading cause of diphtheria. Due to the resemblance in their shape and sizes, bacteria and archaea were earlier classified as one but on discovery of their metabolic and biochemical differences, it was