Washed Eggs

At prison (B), person-to-person transmission and contamination of multiple foods likely contributed to illness. Analysis of stool specimens from inmates identified eight serotypes and 15 pulsed-field gel electrophoresis (PFGE) patterns of Salmonella. This case and the reception case, although on a smaller scale, are very similar. Two distinct PFGE patterns were found in the reception strain of Salmonella, versus the 15 PFGE patterns found at the prisons. In the prison where chicken salad was contaminated, it was found that the eggs and raw chicken used were the causing ingredients. It wouldn’t be too much of an assumption to say that the eggs in the potato salad at the reception could have been contaminated by the

coli were labeled as bacteria that should not be examined or touch without permission from the supervising teacher. Although the strain of E. coli used in this experiment was harmless, to avoid transmitting the bacteria to other organism, the experimenter handled the E. coli for caution (see Appendix H, I, J, K).

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

Clostridium is one of the most common food poisoning in the USA. Also it used the less time for regeneration or multiplication of endospores.

Naked Egg Lab Frances Jose Redmond High School Biology, Period 3 Mrs. Sinclair 7 November 2014 Introduction The objective of the Naked Egg Lab is to soak the egg in a solution and determine if that solution is isotonic, hypertonic, or hypotonic in relation to the egg. A solution is a “mixture of two or more substances in which the molecules of the substances are evenly distributed” (Miller/Levine 2000). The substances in a solution are solutes, “the substance that is dissolved” (Miller/Levine 2000), and solvents, “the substance in which the solute dissolves” (Miller/Levine 2000).

After you dressed, did you stop for breakfast? Did you have orange juice, or perhaps scrambled eggs, or maybe a bagel with cream cheese? The only reason you can be sure that your orange juice, eggs and cream cheese are not contaminated with bacteria that would make you sick is that public health regulates the safety of your food supply. We also teach and promote safe food handling practices that kill bacteria and help you and those who handle your food from contaminating it.

Even though people are aware of the importance of cleaning their homes, majority do not comprehend how cleaning can reduce the level of bacteria in their meals. Also, a lot of Americans undercook their meat, chicken, and egg. Most do not understand, or find it difficult to understand the safe food handling instructions on the labels of the products they buy. They even do not keep to the recommended requirements when storing food in their refrigerators. Since proper food storage reduces the rate of bacteria growth, the refrigerator temperature should be set to between 32F and 41F. (Bruhn, 2014, p. 319, 326)

Studies show that unwashed or lightly rinsed vegetables can harbor pathogenic bacteria and have been implicated in numerous foodborne infections. The objective of this experiment was to obtain a quantitative viable plate count of enteric bacteria present in a sample of broccoli sprout water. To enumerate the number of bacterial colonies present in the sample, we performed serial dilutions of broccoli water spread onto MacConkey Agar plates. MacConkey Agar is a selective and differential media. It is used to select enteric bacteria and differentiate lactose-fermenters from non-lactose fermenters. Utilizing this process illustrated the potential amount of foodborne illness causing bacteria present on foods, specifically fresh broccoli

We had the Biology Department staff put the 3 petri dishes in the incubator at 37 degrees Celsius for a 24 hour period. After that they were kept refrigerated an additional 6 days. One plain agar plate should have been incubated as well to provide a control for our experiment, but it was not. Results Human lips, the soil outside of QCC, and a toilet seat were all tested for bacteria content. All three of the things tested: human lips, soil, and toilet seat had some bacteria content that grew.

Broken EggsProblem Statement: The situation in this assignment is a farmer is taking her eggs to the market in her cart, but along the way she drops her eggs cracking most of them. So, then she goes to her insurance agent to ask how many eggs she had. The insurance agent wasn’t sure, but she remembers she package the eggs in a certain pattern. This certain pattern was when she put the eggs in a group of seven there was no egg left over, but when she put them groups of 2,3,4,5, and 6 there was always one left over with those #s. So, are there more than one possibility in this situation?Process: Firstly, I tried to find multiples of seven, and I tried to find multiples of seven because, in the problem sentence it said that when the lady put the eggs in groups of seven it had no eggs left over. But, in those multiples of seven I tried to find if I divided the number by 2,3,4,5,

Labels on some bagged lettuce have a label on them that say their washing is superfluous. It’s hard to guarantee germfree produce since food poisoning outbreaks have been occurring. It hasn’t stopped salad-packaging companies distributors from attempting to get germfree crops. The salad industry consists of farmers who jump through costly and time-consuming hoops with the goal of barring potential germs carriers from a grower's field. The germ carriers consists of massive amounts of birds, frogs, slugs, deer, pigs, flies, and etc. These organisms have been linked to E.coli and Salmonella too. The main reason why these foods carry these germs is because of the ecosystem it is grown in. Cleaning them thoroughly won’t be the only thing that would stop these outbreaks but nurturing the ecosystem and developing a healthy farm environment. Since they are the ones that spread the bacteria it is better to prevent them from it. Overall, the main idea is in all of these food poisoning outbreaks is that we must not expect a risk free food supply chain. Instead, we should embrace the precautionary principle and assume they're

Have children stand side by side with their "eggs" (beanbags or Hacky Sack-style foot bags) on top of their feet. Players try to shuffle across the room without dropping their "eggs." If the egg is dropped the person who dropped it must move to the side and do a series of pushups, jumping jacks, and sit-ups (all 10 times each). Once they have completed the series they become a penguin shuffling around with their egg.

The hypothesis of this experiment, the organism responsible for spoiling would be of the Pseudomonas genus can be confirmed with a relatively high degree of confidence. A very accurate match to Pseudomonas azotoformans was observed when comparing the data from the Sanger sequencing of the isolated DNA to the BLAST database. This correlates with published research which identifies this microorganism as a prominent grey milk causing species (Cite). However, in order to acquire full confidence in this acquisition, Koch’s postulates should be implemented. The isolated bacteria should be inoculated into an uncontaminated milk sample and observations should be made to examine if the grey milk defect reoccurred. This would confirm that Pseudomonas

When purchasing pasteurized eggs, I would also make sure that they bear the United States Department of Agriculture (USDA) inspection label. When eggs are pasteurized they are quickly heated and maintained at the least required temperature for a certain amount of time. This process will kill salmonella. During this process it will not cook the eggs nor will it affect the color. In addition, the flavor of the egg or it nutritional value will not be altered.

Gram-negative bacteria cause numerous diseases and can affect all classes of poultry. Moreover, some of these bacteria can cause life-threatening complications and