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 “serotypes”of a Gram positive, oxidase negative,coagulase positive, cocci were isolated from 32 patients.
a. What was the probable “etiological” agent (pathogen)?
b. What is the most likely source of his infection, and howwould you verify this?
c. Explain the difference in an “intoxication” 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.
