Students and employees of a public school system developed diarrheal illness after eating the lunch special for the day. The cafeteria served roast chicken, mashed potatoes, and green peas on that day. On the day prior to the serving of the chicken, part of the chicken was placed in water-filled pans and cooked in an oven for 2 hours at a dial setting of 177o C. The oven was turned off and the chicken was left overnight in the warm oven. The remainder of the chicken was cooked for 2 hours for a steam cooker and then left in the device overnight at the lowest possible setting, 43oC.
Questions
1. What are the possible causative agents for this infection?
2. How could this outbreak have been prevented?
3. What type of specimens would be collected for the identification of this pathogen? List tests that could be done to identify this type of pathogen in the laboratory?
4. The organism was cytochrome oxidase negative, lactose-negative. What is mean by cytochrome oxidase negative and lactose negative? How could these results help to identify this organism? Think about the gram negative.
5. What is a serotype and why is it important in the case of enteric pathogens? How can serotypes be distinguished?
6. What genetic test is now used to confirm the identity of pathogens?
Questions
1. What are the possible causative agents for this infection?
2. How could this outbreak have been prevented?
3. What type of specimens would be collected for the identification of this pathogen? List tests that could be done to identify this type of pathogen in the laboratory?
4. The organism was cytochrome oxidase negative, lactose-negative. What is mean by cytochrome oxidase negative and lactose negative? How could these results help to identify this organism? Think about the gram negative.
5. What is a serotype and why is it important in the case of enteric pathogens? How can serotypes be distinguished?
6. What genetic test is now used to confirm the identity of pathogens?