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 require identifying people who were exposed to the possible sources of the contaminated produce but did not get sick. Controls must have been at risk to the exposure but did not acquire the symptoms seen in those who were identified.
Question 8B
While matching can help a study by minimizing the risk of confounding, I disagree with the studies employment of these criteria. Gender is not really specific to occurrences of E. coli and may serve to distract from more informative relationships that may be garnered from analyzing data gathered within this study. Age is useful in that it is a predictor of many eating habits, i.e. children...
TACO BELL CASE STUDY. A2034298 Taco Bell Case Study On 30th November 2006, officials of Taco Bells Corporation learned that many of their customers had gotten sick with a virulent strain of Escherichia coli (E. coli) from eating in one of their restaurant chains in New Jersey. Many cases of E. coli bacteria relating to the Taco Bell kept popping up throughout the Northeast in New Jersey, Delaware, New York and Pennsylvania.
Question 14 The main criteria that should be considered is the type of infection based on microbiological evidence. Additionally, it is important to determine whether or not there was onsite mishandling which may have led to E. 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
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
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
Nursing 201 Nursing Process PaperClient ProfileThe patient is a white 80year old whose religion is unknown and was admitted on February 2, 2022, for a UTI infection. Care for the patient began on the day of admission. He is a father of three and a grandfather of five, living with his spouse. The social-economic status of the patient is low to middle class had a career as a factory worker.
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
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