Day Care Center outbreak: Salmonellosis You just finished identifying the fecal contaminated food at the first restaurant when you learn ther is an outbreak of Salmonella-food poisoning at a day care center, You sample food from the Center's refrigerator and are worried that the egg salad or chicken salad peanut butter used to make sandwiches may be contaminated with Salmonella. You know Salmonella cannot ferment lactose and it can make hydrgoen sulfide. The strain associate with the outbreak cannot ferment sucrose but can ferment glucose. You isolate in pure culture bacteria from each of the suspect foods and inoculate each into TSI slants. (see results below) chicken salad microbe peanut butter microbe egg salad microbe TSI TSI TSI
Day Care Center outbreak: Salmonellosis You just finished identifying the fecal contaminated food at the first restaurant when you learn ther is an outbreak of Salmonella-food poisoning at a day care center, You sample food from the Center's refrigerator and are worried that the egg salad or chicken salad peanut butter used to make sandwiches may be contaminated with Salmonella. You know Salmonella cannot ferment lactose and it can make hydrgoen sulfide. The strain associate with the outbreak cannot ferment sucrose but can ferment glucose. You isolate in pure culture bacteria from each of the suspect foods and inoculate each into TSI slants. (see results below) chicken salad microbe peanut butter microbe egg salad microbe TSI TSI TSI
Human Anatomy & Physiology (11th Edition)
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Author:Elaine N. Marieb, Katja N. Hoehn
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Bacterial Morphology
The bacteria are prokaryotic organisms that are single-celled, and are found to exist as free-living and possess a microscopic size. The morphology is found to vary in the bacteria, where some of them are identified as individual organisms and the others are detected as colonies. The size and shape of the bacterial cell also represent its morphology.
Bacterial cell structure
Bacteria are single-celled, tiny creatures that may enter healthy tissues and grow rapidly. Bacteria are microscopic organisms that are tiny and unicellular. These are members of the prokaryote kingdom. They live in water, air, soil, and all-natural environments. They are used in industrial and therapeutic processes, and they support a wide range of plant and animal life. The first organism to appear on the planet. Bacteria-like creatures are the oldest known fossils. Bacteria can consume a wide range of organic and inorganic elements, and some may even survive in harsh conditions.
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Transcribed Image Text:**Day Care Center Outbreak: Salmonellosis**
You just finished identifying the fecal-contaminated food at the first restaurant when you learn there is an outbreak of *Salmonella* food poisoning at a daycare center.
You sample food from the center's refrigerator and are worried that the egg salad, chicken salad, or peanut butter used to make sandwiches may be contaminated with *Salmonella*.
You know *Salmonella* cannot ferment lactose and it can make hydrogen sulfide. The strain associated with the outbreak cannot ferment sucrose but can ferment glucose.
You isolate in pure culture bacteria from each of the suspect foods and inoculate each into TSI slants. (See results below.)
**Results:**
- **Egg Salad Microbe**
- **TSI Slant:** The image indicates a color change suggesting the presence of hydrogen sulfide production, which might represent a black precipitate often seen in *Salmonella*.
- **Chicken Salad Microbe**
- **TSI Slant:** The image indicates the presence or absence of certain color changes, reflecting glucose fermentation and possibly other biochemical characteristics.
- **Peanut Butter Microbe**
- **TSI Slant:** The image shows color changes that reflect the biochemical capabilities of the microbe, including gas production and fermentation patterns.
In a TSI test, yellow color usually indicates acid production from glucose fermentation, while red suggests a lack of fermentation. Black precipitate usually indicates hydrogen sulfide production, which is a known characteristic of *Salmonella*. These results help identify the bacterial strain responsible for the outbreak.
Transcribed Image Text:### Microbial Contamination Analysis of Food Samples
#### Triple Sugar Iron (TSI) Test Results
**Egg Salad Microbe (TSI)**
- Appearance: All yellow, cracks, no black.
**Chicken Salad Microbe (TSI)**
- Appearance: Red slant, yellow butt, cracks, black.
**Peanut Butter Microbe (TSI)**
- Appearance: All red, no black, no cracks, no growth.
#### Interpretation
The TSI test is used to differentiate among different bacteria based on sugar fermentation and hydrogen sulfide production.
- **Yellow Indication**: Fermentation of sugars producing acidic byproducts.
- **Red Slant**: Alkaline reaction, suggesting no fermentation of lactose/sucrose.
- **Black Presence**: Hydrogen sulfide production.
- **Cracks**: Gas production during fermentation.
#### Question
**Which food is most likely contaminated with Salmonella?**
- ○ Chicken salad
- ○ None of the foods
- ○ Peanut butter
- ○ Egg salad
### Analysis
From the TSI results, Salmonella typically shows a red slant, yellow butt, possible cracks, and black precipitate due to hydrogen sulfide production. Thus, **chicken salad** matches these characteristics and is most likely contaminated with Salmonella.
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