Food Pathogens by Janice Yap https://padlet.com/janiceyapliling/dpg3jv91fnbs Out of classroom activities en-us 2019-05-14 03:31:48 UTC 2025-03-13 03:08:56 UTC hello@padlet.com Question 1 janiceyapliling https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359740187 1. Frozen turkey were boiled for 3 hours. After being cooked, the turkey were manually deboned, cooled to room temperature using fan, ground into small pieces, placed into 30.5 cm deep pans, and stored overnight in a walk-in refrigerator at 5.5 to 7.0 oC. The following morning 7 am, it was shredded and mixed with other salad ingredients. The food was trucked to event hall between 9:00 – 10:00 a.m. It was kept at room temperature until served at noon. What pathogenic bacterium would be expected to develop under these conditions? Give reasons for your choice.]]> 2019-05-14 03:34:39 UTC https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359740187 Question 2 janiceyapliling https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359740277
  • Joanne’s company organized a buffet lunch as part of the Chinese New Year celebration. Various food were served during the lunch. Joanne and another colleague were particularly excited with the fresh seafood corner. All staff enjoyed the food and left the buffet venue at about 3 pm. At noon the next day, Joanne showed foodborne illness symptoms such as abdominal pain, profuse watery diarrhea and vomiting. Joanne most likely has contracted with ______________. Give reasons for your choice. 

    • Answer:  
    Vibro parahaemolyticus
    Because it associates with consumption of seafood. The symptom is which include nausea,vomiting,diarrhea and especially abdominal cramps. Abdominal cramp is the one that differ from vibrio chloera and it’s usually appear 10-24hours after the ingestion of food 

    ]]>     2019-05-14 03:35:19 UTC https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359740277     Question 3 janiceyapliling https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359740343 Canned meat-products are my favorite ecosystem (especially when it is underprocess). I appear as purple in colour under the microscope after gram staining. The toxin that I produce can be hazardous to human but can also be used for non-surgical cosmetic enhancement.


    Q1. Capture a video with the conversation of two students. The content of the conversation must include:

    1. name of the pathogen that you predict
    Answer: Clostridium Botulinum
    2. Explanation on why do you think this pathogens fits the above description/ case.
    Answer:


    Q2. Identify the changes in the characteristic of the food if it is contaminated with the above microorganism. Capture the reaction (2 photos) of your friend when they see the contaminated food. Write the caption below the photo to explain the characteristic change.
    ]]>     2019-05-14 03:35:55 UTC https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359740343     Question 4 janiceyapliling https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359740487
  • Hana had coffee, toasted bread and half-boiled egg for her breakfast at 9 am. At 5 pm, she complained of stomach discomfort and diarrhea. These symptoms lasted for 2 days. Based on your knowledge on food microbiology, what pathogen has most likely contaminated her meal during breakfast? Give reasons for your choice.

    • Answer: Bacteria that is involved is Salmonella Enteritidis.  Sal. Enteritidis may grow in the half boiled egg. This may due to the infection of ovaries of poultry, especially chicken and able to be transmitted through eggs. The symptoms from Hana is similar to this bacteria too as food borne salmonellosis can cause diarrhea and abdominal cramp. The symptoms appear within 8-42hours (she had the symptoms after 8hour) also last for about 2 to 3 days.

    ]]>     2019-05-14 03:37:11 UTC https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359740487     Question 5 janiceyapliling https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359740705
  • I look like a bunch of grapes. I can trigger gastrointestinal discomfort even if I am not viable in food during consumption. 

    • Q1. Identify a place where food poisoning related to this microorganism is most likely to occur.

    Q2. Discuss the symptoms caused by this bacteria.

    Q3. Identify 2 numbers that represent the minimum water activity (Aw) for growth of this microorganism. Also, discuss on their ability to survive at such Aw. 
    0. ____ _____
    Take a picture at Block C.

    Answer: 
    1. Slaughterhouse
    2. Diarrhea, nausea, cramps, vomiting
    3. 0.86 water activity and 14% salt content. S.aureus have osmoprotectant system which balances the theosmotic difference between external and internal water activity. The system has Glycine betaine which accumulates to high levels when there is low water activity, lowering the internal water activity to match the external.

    Image:
     https://gm1.ggpht.com/CkyTC3gNA3eUY49s9rVaDfg3R2ZjvmUP8qRSkBa_SEJvJuzs7hx1pe8qUYqFOslP5NXO4AGkIqur2vW1H92XfFw3_Rak3KWnU-VdVlf4L-aiDOjwPu8goq6tcx3xLVauIUYHCkh98eQk7gTG7-ybePOecNR3_Swzg5rHKgnm4A-OZn2cenQXV_r_6LH61S5buaKwFivrvLN0W87aYnrDeOyYKMnu_np98AjVL9ZMDfNQJj1VQMskqS2yWKnuF3GSXHP-CSdhiQyzqIJ6MGh4GdQsnNMqvGZHWYH_IZQRb05XPOeOdo_aLNJW6XrJGZsGc55vF9XVWqf8QXdSMug9svZlaP63YMDq-RvQDc3fk02oUBbCs2fHgl3AsbGHSnMirU8AmdTDUcLfEWwhJvQ1R93qryBbCENPQWwS1R9pY2ws3GszsDjtCZsHpdZQUiZTdnsr6elvEHoz_9ugYkJsxUexrW1hthuZM_r8OySgqZeIARqEOfXq_Rei9QxnLq1UqlYjDkdY9Y92OUA7lB1uz8oy8cykxqZWrehRhyhPHg97AMGciabeWKce-Y5-q67-fHmoT-usZV555fu-9Oxbfksb0yPx5B6Utls6Chr-fkA-Hgpbzsndvl9wRAZ0z4Fo-43RFts4-ieWcY9O-42umAH4gOLup-8sm0oKASSVME9niL37f1EQl--H4x-A5jSLem-uCtifziWFnBDVkeyWObDL4tbeE6L5woM=s0-l75-ft-l75-ft 
    ]]>     2019-05-14 03:38:40 UTC https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359740705     Question 6 janiceyapliling https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359740881 This type of bacteria causes severe bloody diarrhea. Under acute condition, the symptoms may include blood clot in brain, coma and often fatal. 

    Q1. Identify the bacteria and a food that has the highest occurrence of contamination by this M/O. 

    Q2. Discuss the pathogenicity of this bacteria.

    Q3. Name the toxin produce by this microorganism. 

    Answer: 
    1. Enterohemorrhagic E. coli, They are found mostly in the intestine of animals, such as dairy cattle.
    2. High degree of pathogenicity as it only require 10 to 100 cells to be effective and produce toxin.
    3. Verotoxin
    ]]>     2019-05-14 03:39:59 UTC https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359740881     Clostridium perfringens https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359742365 - Clostridium perfringens are often associated with high-protein food such as turkey
    - are endospore-producing bacteria, and the endospores can survive adverse conditions (heating, freezing )and germinate during temperature abuse and favorable conditions (slow cooling down after boiling, repetitive alterations between refrigeration temperature and room temperature, and for long hours) thereby giving rise to rapid multiplication
    - The slow cooling process in the deeper sections of the turkey in pan provides a warm and anaerobic condiiton for clostridium germination (anaerobic bacteria)


    ]]>     2019-05-14 03:50:41 UTC https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359742365     https://www.cdc.gov/foodsafety/diseases/clostridium-perfringens.html https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359745207 2019-05-14 04:08:37 UTC https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359745207 https://www.cdc.gov/foodsafety/diseases/clostridium-perfringens.html https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359745211
    https://jb.asm.org/content/190/4/1190

    https://jfoodprotection.org/doi/pdf/10.4315/0022-2747-34.7.378

    https://lib.dr.iastate.edu/cgi/viewcontent.cgi?referer=https://www.google.com/&httpsredir=1&article=5206&context=rtd

    ]]>     2019-05-14 04:08:38 UTC https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359745211     Q https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359745785 2019-05-14 04:12:33 UTC https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359745785 Q2 https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359745786 causes characteristic changes in the high-protein foods. it causes putrefaction, resulting in a putrid smell and blackening of the meat product and food spoilage 

    ]]>     2019-05-14 04:12:34 UTC https://padlet.com/janiceyapliling/dpg3jv91fnbs/wish/359745786