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Water activity

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a) The bacteria identified is Enterohemorrhagic E.coli. Food that can be highly contaminated by this pathogen is  raw meat or meat that are improperly cooked.

b) It produces toxin

c) Vero Toxin

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The pathogen has most likely contaminated her meal during breakfast is Salmonellosis. The symptoms that Hana has are similar to the symptoms which are caused by Salmonellosis. The symptoms generally appears within 8-42 hour or 2-3 days, which is possible as Hana's symptoms lasted for 2 days which were stomach discomfort and diarrhoea. Other than that, Salmonellosis is usually transmitted through eggs from ovaries of poultry. They are also associated with milk which could be possibly present as Hana as having coffee, under the condition whereby she added milk to her coffee.

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a)

b)

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a) 7 Eleven

b) nausea, cramps, diarrhea and headaches. However, it will not cause any vomiting.

c) 8 & 6. This is because it has the osmoprotectant system. Besides that, it also has proline and glycine betaine to help it survive in low water avtivity. It lowers the water activity of the pathogen so that it matches with the external water activity.
d)

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Joanne most likely has contracted with Vibrio Cholera. This pathogen is often found in seafood and shellfish such as crabs, clams, oysters and fishes. This is because only Vibrio Cholera gives symptoms which includes profuse watery diarrhoea and vomiting and even muscle cramps like abdominal pain. Since the fresh seafood was kept in room temperature in the afternoon, it gave a suitable temperature for the Vibrio Cholera to grow rapidly as they grow rapidly at 25-35°C.

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The pathogen that would survive under this condition is staphylococcus aureus. Firstly, this pathogen are associated with protein rich foods, in this case turkey as it is a type of a protein food. S. aureus can contaminate foods through contact of contaminated hands. In the deboning process, since it is manually deboned by hand, S. aureus could have been a possible pathogen for this condition. Moreover, S. aureus are also associated with foods that have been temperature abused whereby in this case the turkey was first boiled, refrigerated and then kept in room temperature.