Staphylococcus Food Poisoning Research Paper

This experiment was conducted to first, determine if Staphylococcus is present in the nose cavity. Staphylococcus is very common in in the nasal cavities and therefor its highly likely that some type of Staphylococcus will be detected. In order to detect the presence of Staphylococcus a nose swab will be taken and incubated at 37.0˚C for 48hrs in a (m-G+C) broth. This broth has a 10% salt concentration and as Staphylococcus is a halophile and requires salt to flourish, the salt concentration in this broth will help to enable an ideal environment for the Staphylococcus. After the 48hrs a Mannitol Salt agar plate will be inoculated by the swab and then incubated for at the same temperature and length of time as before. The MSA plate, which contains sugars and salts will

There are many things that could have contributed to all those kids and the chaperones getting sick. Things that could have caused the outbreak are the food handlers not following the correct procedures.Cooking the food enough and having the correct temperature are some of the procedures that the food handlers could have messed up to cause the outbreak.

Staphylococcus epidermidis is a gram positive bacteria, which means that there is a lot of peptidoglycan in its cell wall. Therefore, the antibiotics that target these types of bacteria will decrease the metabolism of the bacteria. When placed in an incubator overnight, the bacteria will grow colonies that are 1-2 millimeters in diameter (8). Over time, the bacteria might have been able to produce offspring that are resistant to some antibiotics, called mutations. These mutations make the antibiotic useless on the bacteria from then on and they were naturally selected because they were most fit for survival in the given conditions.

A) Emerging Infectious Diseases reported an example of a real life outbreak of community-acquired foodborne illness caused by methicillin-resistant Staphylococcus aureus (MRSA) in January 2002, from the Tennessee Department of Health, Nashville, Tennessee, USA. A family purchased a dinner of shredded barbeque pork and coleslaw from a convenience and delicatessen market. The pork was reheated in the home microwave, and three adults ate the food after it was bought. Three to four hours after eating the meal, the three adults who had not eaten another common meal together in the preceding week had nausea, vomiting, and stomach cramps. The two children who did not eat the food did not become sick. Two of the three adults were hospitalized for evaluation, and then they were treated and released.

Staphylococcus aureus is a gram-positive coccal bacterium, 1µm in diameter, forming grape like clusters or clumps, and is the most important pathogen amongst Staphylococci bacteria. A gram stain was performed on unknown bacteria #41, producing a purple, gram positive cocci bacteria appearing in grape like clusters or clumps under microscope. A streak plate test on nutrient agar was performed resulting in yellowish colonies on the nutrient agar. A catalase test was then performed with a positive Staphylococcus result. Mannitol Salt Agar plate was then used to determine between Staphylococcus aureus and Stapylococcus epidermidis.

Staphylococcus epidermidis is a gram- positive bacterium meaning that it is a bacterium that takes up the crystal violet strain when used in the gram strain test. When this tests is being undertaken the bacterium turns a purple colour when looking through a microscope. This is due to the thick peptidoglycan layer in the cell wall, as it retains the strain after being washed in the decolorization stage. However due the thicker peptidoglycan layer staphylococcus is more receptive of antiseptics due to the absence of an outer membrane.

Staph infection comes in different types and may cause disease due to direct infection or production of toxins by the bacteria. Boils, impetigo, food poisoning, cellulitis, and toxic shock syndrome are all examples of diseases that can be caused by Staphylococcus [2]. MRSA is a form of bacterial infection that is resistant to numerous antibiotics including methicillin, amoxicillin, penicillin and oxacillin, thus making it challenging to treat the infection [3].

eating food contaminated with foodborne pathogens or their toxins which is just another word for poisons is the leading cause of foodborne illness .there are four types of microorganisms that can contaminate food and cause foodborne illness bacteria viruses parasite and fungi and there are six conditions that support the growth of this harmful food borne microorganisms with the exception of viruses that you can remember this six conditions if you use the acronym fat tom those initials stand for food acidity temperature time oxygen and moisture ..let’s look at the first condition the food itself just like people foodborne pathogens need nutrients to grow they typically needs carbohydrates and proteins we can find this food like meet polytree dairy products , cooked rice pasta and eggs

They are two medically important genera of gram positive cocci-staphylococci and streptococci. Both are non-motile and do not form spores. Staphylococci are catalase positive while streptococci are catalase negative Staphylococci are Gram-positive cocci that divide perpendicular to the last plane of division, forming clumps or clusters. Depending on the age of human culture, they can be observed single, in pairs, in short chains, or in grape-like clusters. They are tough organisms because they are relatively resistant to heat and drying.

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

Staphylococcus, also known as staph infection, has been around since the earth has been in existence (Khan, 2017), but there was not an official discovery of what it was until much later. In the year of 1880, a surgeon discovered the bacterial infection on a patient after a surgery (Mandal, 2012). A staph infection is an infection caused by a group of staphylococcus bacteria that can cause many different conditions and diseases. The staphylococcus bacteria is found in the normal flora of the body, which is the bacteria that our body almost constantly has but does no damage. There are over 30 types of staphylococcal infection, but staphylococcus aureus causes most of the staphylococcal infections. Staphylococcus aureus is a gram positive infection, which means it will give a positive result in the gram scan test. This particular infection is a round shape of bacteria, and is most commonly found in the nose, respiratory tract, and on the skin.

Nowadays seen as an important opportunistic pathogen “Staphylococcus epidermidis is one of thirty-three known species belonging to the genus Staphylococcus” (5). It can be found within the mucous membranes, as a part of the skin flora, and in animals. If S. epidermidis comes in contact with a person who has a compromised immune system, it may cause infection merely to those inside of hospital settings. It like to live on the surface, but once inside a host can cause serious problems. There are many different strands of Staphylococcus, but this particular bacterium was “first differentiated from other forms of Staphylococcus in 1884 by Friedrich Julius Rosenbach" (6). S. flexneri causes dysentery that results in the destruction of the epithelial

Staphylococcus aureus is a foodborne pathogen that is considered one of the world’s leading causes of disease outbreaks related with food consumption. Staphylococcal enterotoxins (SEs) are a series of intracellular proteins that are primarily produced by S. aureus strains. Approximately 30-50% of S. aureus strains that colonize in the humans can be enterotoxigenic.

Common illnesses that can occur are salmonella and trichinosis poisoning resulting from improper handling of chicken, eggs or pork (Jardin, 2009, para.2). Diseases such as: campylobacteriosis, cholera, and listeriosis also make the list of illnesses (Jardin, 2009, para.1). These diseases are the versions of food poisoning, which can be life-threatening. According to the World of Health article published in 2007,

According to foodborne disease Annual reports in New Zealand of 2014, about 524 cases (49.9%) of foodborne disease were recorded in commercial food operator settings like restaurants, takeaways, mobile stalls, supermarkets and other food outlet (Annual report concerning foodborne disease in New Zealand, 2014). This shows that there were high number of outbreaks reported in New Zealand related to food bacteria’s and micro-organisms.