The Biol 2130 students and employees of a public-school system developed diarrheal illness on April 2....

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Biology

The Biol 2130 students and employees of a public-school systemdeveloped diarrheal illness on April 2. The cafeteria servedchicken that day. On April 1, part of the chicken was placed inwater-filled pans and cooked in an oven for 2 hrs. at a temp of177oC. The oven was turned off and the chicken was left overnightin the warm oven. Symptoms of the disease included nausea,vomiting, cramping and a fever. All the patients recovered within24 hrs. Two â€œserotypesâ€of a Gram positive, oxidase negative,coagulase positive, cocci were isolated from 32 patients.
a. What was the probable â€œetiologicalâ€ agent (pathogen)?
b. What is the most likely source of his infection, and howwould you verify this?
c. Explain the difference in an â€œintoxicationâ€ and aninfection.
d. Determine if the illness was due to an intoxication or aninfection and give the information you based your answer on.
e. What was the probable treatment protocol for this illness?(how were they treated)
f. Explain how this outbreak could have been prevented.

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1 Staphylococcus aureus gram positive coagulate positive and oxidase negative cocci caused food borne infections Staphylococcus bacteria are killed by cooking but its toxins are not destroyed and will cause illnessStaph food poisoning is characterized by a sudden start of nausea vomiting and stomach cramps Symptoms usually develop within 30 minutes to 8 hours after eating and last no longer than 1 day 2 The source of See Answer

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