Biology Assignment

Name:______________________

Microbes and Society

Ch. 13

24 pts

Food Borne Illness

Part 1. Methods of food preservation:

List four methods of food preservation including how they work to prevent microbial growth. I have included an example in the first row. Explain it in your own words! Do not copy and paste from any website! (4 pts.)

Method of food preservation	How does it work to prevent microbial growth?
Freezing	Below zero temperature prevents further microbial growth

Part 2. Use the textbook, the powerpoint file, and the web link below to answer the following questions about food borne illness: (13 pts)

https://www.cdc.gov/foodsafety/pdfs/CDC-Food-Safety-2018-H.pdf

1. Provide an example of a highly perishable food and explain why it is in this category. (1pt)

2. Provide an example of a nonperishable food and explain why it is in this category. (1 pt)

3. Approximately how many food borne illnesses occur in the U.S. every year? (1pt)

4. What is whole genome sequencing and how does it improve outbreak detection and control? (1 pt)

5. Why do you think we are seeing an increase in the number of multistate outbreaks of food borne illness? (1pt)

6. How many people are estimated to become sickened with antibiotic resistant strains of Salmonella and Campylobacter every year? Why do you think we are seeing an increase in this number? (2 pts)

7. The US Food and Drug Administration has launched a food safety campaign that is titled “Four simple steps to food safety: Clean, Separate, Cook, Chill” (2 pts)

https://www.cdc.gov/foodsafety/groups/consumers.html

Explain what each of these steps are and how they can prevent food borne illness.

8. Why is it is bad idea to thaw frozen foods on the kitchen counter? (1pt)

9. Why should you consider the dimensions of your container when storing leftovers in the refrigerator? (1 pt)

*see the Ch. 13 ppt file

10. Foodborne illnesses are generally characterized as either an infection or an intoxication. What are the differences between the two with respect to cause and treatment? (2 pts)

Part 3. Case Studies (7 pts):

Read each of the following cases and then answer the questions using information from the case and from ch. 13.

On October 1, 2008, a 20-year-old man became sick after eating a meal of leftovers of spaghetti with tomato sauce, which had been prepared 5 days before and left in the kitchen at room temperature. After school, he warmed the spaghetti in the microwave oven. Immediately after eating, he left home for his sports activities, but he returned 30 min later because of headache, abdominal pain, and nausea. At his arrival, he vomited profusely for several hours and at midnight had two episodes of watery diarrhea. He did not receive any medication and drank only water. After midnight, he fell asleep. The next morning at 11:00 AM, his parents were worried because he did not get up. When they went to his room, they found him dead.

The causative agent was determined to be Bacillus cereus, a bacterium that is often found in the soil, on dust particles, carried on insects and in the GI tract of animals. This bacterium can produce a toxin that leads to the gastrointestinal symptoms. Additionally, the immune system can react the bacterial toxins with a dangerous inflammatory response. Toxins produced by these bacteria are quite heat stable and can survive temperatures about 170°F for over 90 minutes. Microwaving does not inactivate these toxins.

1. Is this an example of a food borne infection or an intoxication? Justify your answer.

2. How could this illness have been prevented?

The Centers for Disease Control (CDC.gov) is investigating a multistate outbreak of E. coli O103 infections linked to clover sprouts served at Jimmy John’s restaurants. As of February 25, 2020, 14 people infected with the outbreak strain of E. coli O103 have been reported from five states. People usually get sick from Shiga toxin-producing E. coli (STEC) 2–8 days (average of 3–4 days) after swallowing the germ. Symptoms vary, but often include severe stomach cramps, diarrhea (often bloody), and vomiting. Some people may have a fever, which usually is not very high (less than 101˚F/38.5˚C). E.coli O103 is a bacterium that is naturally found in the intestines of mammals including cattle.

1. Is this an example of a food borne infection or an intoxication? Justify your answer.

2. How could this illness have been prevented?

3. How do you think the clover sprouts became contaminated with the E. coli?

Ch. 12 – Microbes and Food Production

Microorganisms are utilized in the production of many food products. For each of the foods below, explain the role of microorganisms in their production. Be specific about the types of microorganisms involved (bacteria, yeast, etc.). Use ch. 12 of your textbook to find the information.

Biscuits:

Sausage:

Yogurt:

Coffee:

Pickles:

Blue cheese:

Vinegar:

Beer:

Chocolate covered cherries:

1. Refer to the “survival of the fittest” figure in the article. How does the use of antibiotics promote the growth of antibiotic-resistant bacteria? (1 pt)

2. List three types of bacteria that are resistant to antibiotics. (1 pt)

3. Antibiotic resistant strains of bacteria were once only seen in the hospitals. Why are we seeing an increase in resistant microorganisms outside of the hospitals? (1 pt)

4. Provide one example of how bacteria can spread antibiotic resistant genes to other bacterial cells. (1 pt)

5. Provide one reason why it is not a good idea to take antibiotics when they are not necessary. (1 pt)

6. Why are drug companies reluctant to trying to identify new antibiotics? (1 pt)

7. How does the use of antibiotics on farms contribute to the issue of antibiotic resistance? Why does this put us at greater risk? (2 pts)

8. Your child has had recurrent ear infections. You take your child to the doctor because the antibiotic that was prescribed hasn’t worked – her ear still hurts. Your doctor prescribes the antibiotic, tetracycline. You say you want her to have amoxicillin because she likes it better. Your doctor says amoxicillin won’t work because she has developed resistance to it. What is wrong with this statement? (2 pts)