TH 2-3

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Biology

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Feb 20, 2024

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Bio 3; fall 2023 Take Home 2 Due Monday Nov 20 – note that this is due the evening after the 2 nd lecture test PLEASE - number and type the question before you answer it. Include references. Note that you will not be able to answer question #4 until after the Nov 6-7 lectures 1. Each week another food is being recalled from grocery shelves. Select 3 from the following list (a,b,c,d,e,f) and for each (a) include the full species name and description of the organism (e.g. Gram -/+ rod), (b) note the circumstances that allow the organism to contaminate the food and/or the types of food contaminated with the organism, (c) describe the symptoms one would experience if infected and (d) note solutions offered for prevention. Links are provided, but you may find others. ATTENTION: DO NOT select Salmonella from lettuce and Salmonella from eggs! If you want to do ‘a’ and ‘b’ then select E. coli for lettuce. a. Lettuce and E. coli or Salmonella 1. https://www.cbc.ca/news/health/lettuce-e-coli-contamination-1.4913956 2. https://www.cdc.gov/ecoli/index.html b. Eggs and Salmonella 1. https://www.cdc.gov/features/salmonellaeggs/index.html 2. https://www.cdc.gov/salmonella/index.html 3. https://slate.com/technology/2014/03/salmonella-and-raw-eggs-how-ive-eaten- tons-of-cookie-dough-and-never-gotten-sick.html c. Canned corn and botulism 1. https://www.cnn.com/2018/12/13/health/del-monte-corn-recall-bn/index.html 2. https://www.cdc.gov/botulism/consumer.html 3. https://www.cdc.gov/botulism/index.html (a) include the full species name and description of the organism (e.g. Gram -/+ rod) - According to the center of disease and control center website, botulism also known as Clostridium botulinum, is Gram +. These bacteria can produce toxins in food, wounds, and the intestines of infants. (b) note the circumstances that allow the organism to contaminate the food and/or the types of food contaminated with the organism - The conditions in which the Clostridium botulinum spores can grow and make toxin are Low-oxygen or no oxygen (anaerobic) environment, Low acid, Low sugar, Low salt, A certain temperature range, and a certain amount of water

(c) describe the symptoms one would experience if infected and - Symptoms of botulism usually start with weakness of the muscles that control the eyes, face, mouth, and throat. This weakness may spread to the neck, arms, torso, and legs. Botulism also can weaken the muscles involved in breathing, which can lead to difficulty breathing and even death. If infected, serious illness caused by a toxin that attacks the body’s nerves and causes difficulty breathing, muscle paralysis, and even death. (d) note solutions offered for prevention - you can reduce the chance of these foods giving you, your family, or friends botulism. by:  Following safe home canning instructions as recommended by the U.S. Department of Agriculture in the USDA Complete Guide to Home Canning  Following all instructions for washing, cleaning, and sterilizing items used in canning  Using pressure canners for low-acid foods like potatoes, most other vegetables, and meats Everyone can reduce their chances of getting botulism by:  Refrigerating homemade oils infused with garlic or herbs and throwing away any unused oils after 4 days.  Keeping potatoes that have been baked while wrapped in aluminum foil hot (at temperatures above 140°F) until they are served or refrigerating them with the foil loosened.  Refrigerate any canned or pickled foods after you open them. d. Deli meats and cheeses and Listeria 1. https://www.cdc.gov/listeria/outbreaks/deliproducts-04-19/index.html 2. https://www.cdc.gov/listeria/index.html (a) include the full species name and description of the organism (e.g. Gram -/+ rod) - According to the center of disease and control center website Listeria monocytogenes is Gram positive rod found in soils and on vegetation. It is associated with herds and chickens and contaminates a variety of foods like soft cheeses, unpasteurized milk, deli foods and vegetables. (b) note the circumstances that allow the organism to contaminate the food and/or the types of food contaminated with the organism -The federal government maintains a website, www.foodsafety.gov that lists recent recalls of food, along with other information related to food borne illnesses. Grocery stores have access to the latest recalls and guidelines for disposal of contaminated foods.

(c) describe the symptoms one would experience if infected and - Symptoms vary according to the center of disease if the atient is pregnant or not or if the illness is invasive or intestinal. However overall, symptons would be Fever  Flu-like symptoms, such as muscle aches and fatigue  Headache  Stiff neck  Confusion  Loss of balance  Seizures  Diarrhea  Vomiting (d) note solutions offered for prevention - Some of the biggest preventions are chooseing safer foods that are pasterized and thouroughly cooked and a voiding Raw (unpasteurized) milk, yogurt, and ice cream, and unheated deli meat, cold cuts, hot dogs, and fermented or dry sausages e. Assorted foods, cream-based desserts and Staphylococcus aureus 1. https://www.sciencedirect.com/topics/medicine-and-dentistry/staphylococcal-food- poisoning 2. https://www.cdc.gov/foodsafety/diseases/staphylococcal.html (a) include the full species name and description of the organism (e.g. Gram -/+ rod) - Staph food poisoning is a gastrointestinal illness caused by eating foods contaminated with toxins produced by the bacterium Staphylococcus aureus (Staph) bacteria, Gram + . (b) note the circumstances that allow the organism to contaminate the food and/or the types of food contaminated with the organism - People who carry Staph can contaminate food if they don’t wash their hands before touching it. If food is contaminated with Staph, the bacteria can multiply in the food and produce toxins that can make people ill. Staph bacteria are killed by cooking, but the toxins are not destroyed and will still be able to cause illness. Foods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches, are especially risky if contaminated with Staph. (c) describe the symptoms one would experience if infected and - Staph food poisoning is characterized by a sudden start of nausea, vomiting, and stomach cramps. Most people also have diarrhea. Symptoms usually develop within 30 minutes to 8 hours after eating or drinking an item containing Staph toxin, and last no longer than 1 day. Severe illness is rare.

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(d) note solutions offered for prevention - Wash your hands for at least 20 seconds with soap and water before, during, and after preparing food, and before eating.  Do not prepare food if you are ill with diarrhea or vomiting.  Wear gloves while preparing food if you have wounds or infections on your hands or wrists.  Use a food thermometer and cook foods to their safe internal temperature .  Keep hot foods hot (140°F or hotter) and cold foods cold (40°F or colder).  Store cooked food in wide, shallow containers and refrigerate within 2 hours (or 1 hour if it’s hotter than 90° F outside). f. Meats and Clostridium perfringens 1. https://www.cdc.gov/foodsafety/diseases/clostridium-perfringens.html 2. https://www.ndhealth.gov/Disease/Documents/faqs/Clostridium_perfringens.pdf 2. Antibiotic-producing bacteria and antibiotic resistant genes are ancient. The following articles should convince you that while we humans have put pressure on the spread of antibiotic resistance, we have only pushed into high gear what was always present. Summarize the information presented in these articles (you do not need to summarize all 3 articles) and consider the following as you write your thoughts:  Why do you think bacteria would have evolved and retained antibiotic resistant genes?  What is the evidence that bacteria have the capacity to share their antibiotic resistant genes and their ability to produce antibiotics?  If antibiotic resistance genes are hard-wired in bacteria, what does this mean for the future of controlling bacteria using antibiotics? What might be the alternatives to antibiotics? “The Prehistory of Antibiotic Resistance”: A very interesting, but long and detailed, summary of this topic. Skip or skim over the more technical paragraphs that are confusing for you – but do read through the other paragraphs as there are interesting historical findings presented. I am also including a copy of this article in the module. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4888810/#A025197C18 - It seems that antibiotic resistance is a global issue affecting healthcare and medical advancements. The antibiotic "resistome" consists of resistance genes in clinical and environmental samples, influenced by human activity. The origin of many modern resistance genes in pathogens is likely environmental bacteria, including antibiotic-producing organisms. Recent studies have found resistance in ancient permafrost, caves, and human specimens. Understanding the history of antibiotic resistance is crucial for predicting its future evolution.

Antibiotics have only been in clinical use for around 80 years, but resistance threatens to end an age of unparalleled achievement in modern medicine. All 3 of the articles below reference the same discovery of cave bacteria – included because each includes different thoughts and some may be easier to understand. “Cave bacteria could help develop future antibiotics” https://www.bbc.com/news/health-19520629 - - Caves may hold the key to understanding drug-resistant bacteria, as isolated and starved environments may provide clues for producing antibiotics. Antibiotics are complex chemical keys designed to kill bacteria, mimicking cellular patterns to block, bind, and collapse critical structures. Caves, formed by water eroding rock over millions of years, are ideal targets for the discovery of new antibiotics. A single isolate from a deep cave, Lechuguilla Cave, in New Mexico, produced 38 antimicrobial compounds, including a novel antibiotic. The bacteria that were isolated from a deep cave in New Mexico, and despite being isolated for millions of years, they were resistant to most antibiotics currently in use. This suggests that antibiotic resistance is hard-wired into bacteria and that new drugs may be found in unique, under-explored environments. - “Scientists find ancient, cave-dwelling resistant bacteria” https://www.cidrap.umn.edu/news-perspective/2016/12/scientists-find-ancient-cave- dwelling-resistant-bacteria - “ Drug-Resistant Bacteria Found in 4- Million-Year-Old Cave” Posted in module with TH2 3. And now for the sweet stuff! Read some of the articles listed below (one is quite long – you do not need to understand all details – results are interesting). Summarize and offer your own comments – or find another interesting article along these lines. a. https://www.abc.net.au/science/articles/2013/02/18/3691558.htm#:~:text=Mesolithic %20hunter%2Dgatherers%20living%20on,ancient%20dental%20plaque%20has %20revealed - I found this article very interesting in how dental plaque from prehistoric northern European human skeletons can reveal that they had healthier mouths with almost no cavities and gum disease-associated bacteria. This study found that the composition of bacteria changed with the introduction of farming and 150 years ago during the Industrial Revolution. The findings can show us that gum disease is a new thing and is quite literally from the processed food we eat which is kind of sad that were harming ourselves without really knowing it. b. https://www.scientificamerican.com/article/oral-mystery-are-agriculture-and-rates- responsible-for-tooth-decay/

- This article has the same idea as the last article, that tooth decay may have been a result of changes in bacteria in our mouths, possibly due to the introduction of agriculture. Researchers have found that the prevalence of caries-causing bacteria, Streptococcus mutans, began expanding exponentially about 10,000 years ago, coinciding with the birth of agriculture. This led to a tooth decay revolution, as the bacteria's natural environment was like the rat's mouth. Other researchers agree that the switch to agriculture was damaging to dental health in several societies, with the incidence of caries increasing from 0.8% to nearly 20% in Nubian people living in northern Sudan and southern Egypt. However, some researchers argue that tooth decay may have been influenced by the introduction of sugar in the human diet. c. https://www.pnas.org/content/pnas/111/3/954.full.pdf FYI only: https://www.cnn.com/2023/03/31/health/iguana-cake-infection/index.html 4. Match each of the diseases below (1-7) with one or more organisms in the list below (a-m) http://www.greenexpander.com/wp- content/uploads/2007/09/gex-prairie-dog.jpg 1.____f___Bubonic plague a. rats i. chickens

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2. ___g_I__ Tetanus b. prairie dogs j. turtles 3. ___I___ Anthrax c. ticks k. lice 4. ___k___ Epidemic typhus d. marmots l. sheep 5.___m____Cholera f. fleas m. crustaceans 6.___i____Salmonellosis g. horses 7.___c____Lyme Disease h. deer

TH 2-3

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