What are the mode(s) of transmission for C. Perfringens?, biology homework help

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Click HereView in a new window to download and read the scenario for Course Project Part 7. Answer the questions below. Write your answers in complete sentences. You may need to use additional resources outside of your textbook to complete this part of your project. Please be sure to cite any sources you may use with APA and include a Reference page.

Questions

  1. What are the mode(s) of transmission for C. Perfringens?
  2. What type of epidemic (outbreak) pattern do you believe has occurred at EATC? Why?
  3. With this new information your case definition can be more specific? Submit your updated case definition.
  4. Your hypothesis can also be updated with this new information. Submit your updated hypothesis.
  5. What concerns do you have about the food safety findings from the food handling investigation?

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Course Project Part 7 Scenario The descriptive epidemiology you have performed thus far has provided clues to the causative conditions in the Eastern Adult Training Center (EATC) outbreak. But you have not definitively discovered the agent or the environmental conditions causing illness. To summarize the first three days of the investigation and findings, you know the follow: • • • • • • • • • The EATC has 31 residents who complained of symptoms consistent with a gastrointestinal (GI) infection. An Epidemic curve was created to illustrate the onset of symptoms The preliminary laboratory results on six of the seven raw stool samples are positive forClostridium perfringens (C. perfringens). All symptoms of the ill residents have resolved There is one death possibly associated with the outbreak Samples of suspected high-risk food were sent to the laboratory for testing A surveillance system was established to find additional cases You have established a case definition. You have created a hypothesis for the cause of the outbreak EATC Investigation Update – Day 4 • • • • • • • Due to the concern with the long delay between food preparation, delivery and consumption (could be up to 45 minutes to one hour for some cottages), a food temperature study found the food trays did not hold hot food temperatures at an adequate level to prevent the growth of harmful pathogens One day prior to the hypothesized exposure period (two days before illness onset) kitchen staff cooked a pork shoulder, cooled it overnight, chopped the pork and mixed BBQ sauce with most of the meat. It was determined the food was not prepared while maintaining appropriate safe food temperatures. On the afternoon of the first illness onset the chopped pork was heated to 350o F for three hours Some trays of BBQ were placed on the steam line for serving. Temperatures were not regularly checked as required by the food safety code. Other trays were placed in a warmer. When the initial trays of BBQ became empty they were replaced with BBQ trays stored in the warmer. The kitchen supervisor noticed the BBQ “did not look right” so he heated the BBQ on the steam server line to 165o F and served the BBQ to the residents. The food supplier of the pork shoulder did not render any food recalls or warnings for this item. The frozen food samples submitted for laboratory testing were not positive for C. perfringens. ...
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School: Boston College

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Running Head: CLOSTRIDIUM PERFRINGENS

1

Clostridium Perfringens
Student’s Name
Institution
Date

Running Head: CLOSTRIDIUM PERFRINGENS

2

1) Mode of transmission for c. perfringens.
There are several modes of transmission for the C. Perfringens. The main mode of transmission
is Ingestion of food which has been contaminated by either soil or faeces or food held under
conditions create a conducive environment for multiplication of the organism. This conducive
environment can be created through inadequately cooking or reheating meat food.it is, therefore,
significant to note that the dise...

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