Eighty-six people at a St. Patrick’s Day celebration developeddiarrhea, cramps, and vomiting after eating a traditional dinner ofcorned beef, cabbage, potatoes, and ice cream. Symptoms appearedwithin 10 hours of eating, on average. Of those afflicted, 85 hadeaten corned beef and one had not. The corned beef had been cookedin an oven the day before the event, stored in the refrigerator, andsliced and placed under heat lamps 1½ hours before serving.a. Use this information to diagnose the food poisoning agent.b. What sorts of lab tests could one do to verify it as this bacterium?c. What would you have done to prevent this incident?
Eighty-six people at a St. Patrick’s Day celebration developeddiarrhea, cramps, and vomiting after eating a traditional dinner ofcorned beef, cabbage, potatoes, and ice cream. Symptoms appearedwithin 10 hours of eating, on average. Of those afflicted, 85 hadeaten corned beef and one had not. The corned beef had been cookedin an oven the day before the event, stored in the refrigerator, andsliced and placed under heat lamps 1½ hours before serving.a. Use this information to diagnose the food poisoning agent.b. What sorts of lab tests could one do to verify it as this bacterium?c. What would you have done to prevent this incident?
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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Eighty-six people at a St. Patrick’s Day celebration developed
diarrhea, cramps, and vomiting after eating a traditional dinner of
corned beef, cabbage, potatoes, and ice cream. Symptoms appeared
within 10 hours of eating, on average. Of those afflicted, 85 had
eaten corned beef and one had not. The corned beef had been cooked
in an oven the day before the event, stored in the refrigerator, and
sliced and placed under heat lamps 1½ hours before serving.
a. Use this information to diagnose the food poisoning agent.
b. What sorts of lab tests could one do to verify it as this bacterium?
c. What would you have done to prevent this incident?
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