An outbreak of gastrointestinal illness was reported in a day carecenter. Of 67 people, 14 came down with symptoms of nausea,cramps, and diarrhea within 2 to 3 hours of eating. Food itemsincluded fried rice, peas, and apple rings. Symptoms occurred in 14of the 48 who had eaten the fried rice and in none of those who had not eaten it. The rice had been cooked the night before andrefrigerated. The next morning, it had been fried with leftoverchicken and held without refrigeration until lunchtime.a. On the basis of symptoms and food types, what do you expect theetiological agent to be? b. What would you expect to culture from the food?c. To what other disease is this one similar?
An outbreak of gastrointestinal illness was reported in a day carecenter. Of 67 people, 14 came down with symptoms of nausea,cramps, and diarrhea within 2 to 3 hours of eating. Food itemsincluded fried rice, peas, and apple rings. Symptoms occurred in 14of the 48 who had eaten the fried rice and in none of those who had not eaten it. The rice had been cooked the night before andrefrigerated. The next morning, it had been fried with leftoverchicken and held without refrigeration until lunchtime.a. On the basis of symptoms and food types, what do you expect theetiological agent to be? b. What would you expect to culture from the food?c. To what other disease is this one similar?
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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An outbreak of gastrointestinal illness was reported in a day care
center. Of 67 people, 14 came down with symptoms of nausea,
cramps, and diarrhea within 2 to 3 hours of eating. Food items
included fried rice, peas, and apple rings. Symptoms occurred in 14
of the 48 who had eaten the fried rice and in none of those who had
not eaten it. The rice had been cooked the night before and
refrigerated. The next morning, it had been fried with leftover
chicken and held without refrigeration until lunchtime.
a. On the basis of symptoms and food types, what do you expect the
etiological agent to be?
b. What would you expect to culture from the food?
c. To what other disease is this one similar?
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