Stephanie Nekoba

Lesson 3
Pathogens for Study—WORKSHEET

Instructions. Review the resource material about each pathogen provided in I-Learn. Answer
the following questions.

Pathogen #1: Salmonella spp.

This pathogen is a
 bacteria
virus
parasite

If a bacteria, does it form spores?

Yes
 No

What are common food sources of this pathogen?

 Fresh produce
 Low moisture foods, such as spices
 Meats
 Eggs
 Milk and dairy products

What procedures, or control measures, are best to ensure this pathogen does not cause
illness?
 Thorough cooking
 Hand washing
 Keeping raw foods separated from cooked foods
 Keeping foods at the correct temperature

What population group(s) is/are most susceptible to illness from this pathogen?
 People with weak immune systems, such as young or elderly
 People with HIV or chronic illnesses
 People on some medications such as chemotherapy or the drug for arthritis
 Briefly describe the outbreak reported in the article.
In 1994, Schwan’s ice cream was recalled for being tainted with salmonella. The
salmonella was later found to have been a result of the ice cream being hauled in the same
truck that had previously carried raw eggs. Unfortunately for 14-year-old Jennifer Thompson,
the salmonella affected her in the most unimaginable way. She suffered from gastrointestinal
problems and arthritis and she’s had to undergo several surgeries. This disease continued to
affect her for three years, and she does not know if she will ever be the same.

Pathogen #2: E. Coli 0157:H7

This pathogen is a
 bacteria
virus
parasite

If a bacteria, does it form spores?

Yes
 No

What are common food sources of this pathogen?

 Raw or undercooked ground beef and beef products
 Raw milk
 Produce, including bagged lettuce, spinach, and alfalfa sprouts

What procedures, or control measures, are best to ensure this pathogen does not cause
illness?

 Cook ground beef well

 Washing raw fruits and vegetables under clean running water
 Not drinking unpasteurized milk or eating certain cheese made from it

What population group(s) is/are most susceptible to illness from this pathogen?
 All people
 People with weak immunes systems such as young or elderly
 People with some chronic diseases or AIDS
 People on immunosuppressive medication

Briefly describe the outbreak reported in the article.

 Angela Hadley had the experience of a lifetime when she was hospitalized after eating a
Caesar salad that was served at a dance camp she attended. At first nobody knew what was
wrong with her, and so they sent her home telling her to come back if she still did not feel
better. Of course she did not and so she ended up right back in the hospital. Although they
never did determine if the lettuce in the salad was to blame, it still did not make up for the fact
that she suffered through numerous surgeries, and pokings and proddings to treat her. Luckily
she came back from it four years later, and she’s ready to put the past behind her.

Pathogen #3: Clostridium Botulinum

This pathogen is a
 bacteria
virus
parasite

If a bacteria, does it form spores?

 Yes
No

What are common food sources of this pathogen?

 Can vary according to food preservation and cooking practices
 Any food conducive to outgrowth and toxin production
 Almost any type of food that is not very acidic

What procedures, or control measures, are best to ensure this pathogen does not cause
illness?
 By following canning instructions and good hygiene if you make home‐canned foods and by
boiling canned foods for 10 minutes before eating them, whether they’re home‐made or
store‐bought.

What population group(s) is/are most susceptible to illness from this pathogen?
 All people are believed to be susceptible to botulism

Briefly describe the outbreak reported in the article.

The culprit was chili. At a church dinner of about 40 people, 24 of them consumed the seemingly
fine chili. 15 of them were overcome with botulism. A 17-year-old boy who did not attend the
church function consumed chili purchased from the same salvage store that the church had
purchased from. He too was affected by botulism. While there were no deaths, many of them
experienced blurred vision, slurred speech, and some even paralysis.
Pathogen #4: Campylobacter jejuni

This pathogen is a
 bacteria
virus
parasite

If a bacteria, does it form spores?

Yes
 No

What are common food sources of this pathogen?

 Improperly handled or undercooked poultry products
 Unpasteurized milk and cheese made from unpasteurized milk
 Contaminated water

What procedures, or control measures, are best to ensure this pathogen does not cause
illness?
 Clean raw fruits and vegetables, kitchen surfaces, utensils, and your hands
 Separate raw foods from cooked foods, kitchen surfaces, utensils, dinnerware, etc.
 Cook raw foods according to instructions
 Refrigerate foods, including leftover cooked foods, as soon as possible
 Use only pasteurized milk

What population group(s) is/are most susceptible to illness from this pathogen?
 Children younger than 5 years old
 Young adults 15-29 years old
 Highest incidence of infection amongst infants 6-12 months

Briefly describe the outbreak reported in the article.

After an outbreak in the disease campylobacter jejuni, after consuming raw milk,
Wisconsin sent out a public announcement for people not to consume raw milk. It is illegal to
sell or distribute raw milk in the state of Wisconsin, but one farm was found to have been
doing so. Amongst those affected by the disease, all claimed to have consumed milk from the
Zinniker Family Farm. After tests were done on the cows, traces of the disease were found in
the manure, and manure on the udders of the cows or in the milking environment can infect
the milk. Pasteurization is what kills the disease, and if the milk had been pasteurized, these
incidents could have been prevented.
Pathogen #5: Norovirus

This pathogen is a
bacteria
 virus
parasite

If a bacteria, does it form spores?

Yes
No

What are common food sources of this pathogen?

 Contaminated water
 Salad ingredients
 Fruit
 Oysters

What procedures, or control measures, are best to ensure this pathogen does not cause
illness?
 Following basic food safety tips
 Wash your hands!

What population group(s) is/are most susceptible to illness from this pathogen?
 Elderly
 Children under 5
 People of a certain blood type (ABO phenotype)

Briefly describe the outbreak reported in the article.

Football players on the Duke team fell ill after consuming contaminated turkey that was
served at lunch. The players were all vomiting in the locker room and on the field. Because
the disease is contagious through person to person contact, it is believed that it may have
been spread through contact with the other players, or through touching the football itself.
The players on Duke passed the virus to players of Florida State. This disease is known to be
highly infectious, hence the mass spreading of it; however, it causes no permanent damage
and rarely kills.