A Case Study on foodborne illness

 

 

Lab 6 Food Microbiology BIO250L” Student Name: Kimberly McAlhany Access Code (located on the underside of the lid of your lab kit): AC-TI2UVC3

“Pre-Lab Questions”

1. Escherichia coli is one of the most common causes of foodborne illness, yet it is also a common

microorganism found within the human gut. What explains this disparity?

Harmful E.coli that is in spoiled food and water is a strain of E.coli classified as Enterohemorrhagic strains. Common stains found in our gut help benefit the host by producing Vitamin K. If we didn’t have these common strains of E.coli in our gut then we would have to depend on supplements.

2. There are several foods and beverages listed in this lab that is created through the actions of

microorganisms. Name five of the foods and the specific microorganisms that are used to make

each of them.

Yogurt: Lactobacillus Milk: Listeria monocytogenes Cheese: Lactococcus, Lactobacillus Bread: Saccharomyces cerevisiae Fruit: E.Coli

3. Using an online research tool such as the A-Z index on the CDC website, explain why Listeria

monocytogenes is a major threat to pregnant women and their developing fetuses, who are ten

times more likely to get sick than other demographic groups.

Women who are expecting are 10 times more likely to catch Listeria monocytogenes, which can cause miscarriages, stillbirths, and preterm labor. It can be passed from mother to baby and cause serious illness sometimes even death in the newborn.

“EXPERIMENT 1: Assessing the Bacterial Load of Milk with Methylene Blue

Results Tables Table 1: Time Required for Methylene Blue Color Change

Milk Sample Start Time/Date (Step 10)

End Time/Date (Step 11)

Time Elapsed (End Time-Start Time)

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