Case Study Foodborne Illnesses

1. What type of foodborne illness did the individual contract?
Aaron from case study #1, had most likely contracted the foodborne illness called Clostridium perfringens. I believe he contracted this specific foodborne pathogen because the illness is caused by improper temperature of prepared foods in meat products such as roast beef or turkey. This organism is known to cause severe diarrhea and nausea due to the bacterias being contaminated through foods. Since Aaron and his wife’s beef stew was out for more than 5 hours before it was eaten outside in the warm July weather, it is highly likely that bacterias were present in the food as the temperature ranged in the danger zone which is the optimal temperatures for bacterial growth. In case study #2, I believe that individuals may have came in contact with E. coli O157:H7. A bacterium that can produce a deadly toxin when eaten meat, especially undercooked or raw hamburger. Another foodborne illness I think their food may have been contaminated with is Yersinia enterocolitica. This disease is known to have symptoms such as diarrhea, vomiting and abdominal pain also due to the
The theme was international dining, and he and his wife were asked to bring Argentine style beef, a stew like dish. They followed the recipe carefully, and took it out of the oven at 2pm. He also had some salad, garlic bread, and a sweet dish made with coconut. They kept the dish warm by wrapping the pan in a towel. They drove to the party and set the dish out on the buffet table at 3pm. Dinner was to be served at 4pm. However, when Aaron noticed that nobody had starting eating, he took the beef as well as other foods he prepared and went to the kitchen. He used a food thermometer and realized the stew’s temperature was in the danger zone. He then put the stew and the rest of the food he made in the refrigerator until everybody was ready to eat. He then, serves his