CASE STUDY The formulation of new government response to a sment regulations are

Question

CASE STUDY The formulation of new government response to a sment regulations are often in The case that follows affected been refrigerated since the package was opened six months how a greatspecific incient. tor right n answer the questions that follow. prior to the incidence. In that time, only small quantities had Clostridium botulinum, the causative agent of botulism, forms tough, heat-resistant endospores that may survive nor great deal of f ood, including some in your refrigera- ow, is packaged. Study the details of the case and been used, and there was no associated illness. Botulism from Prepare Over three days in February 1989, doctors at mal food preparation processes, such as boiling, that would ll vegetative cells. The endospores themselves are completely d Garlic-New York, 1989 inactive; botulism occurs only when the cells reenter the veg Kingston City Hospital in New York admitted three persons suffering from what was diagnosed as botulism. The index case was an etative growth cycle and begin to produce botulinum, a pow- erful neurotoxin that paralyzes the muscles. Early symptoms of old man who first displayed bloating, diarrhea, botulism include double vision and difficulity in spea nausea, and vomiting. His and muscle weakness stand without assistance. The other two patients ex symptoms then progressed to swallowing as the muscles of the eyes, tongue, lips, and throat slurred speech, a diminished gag reflex, are paralyzed. As the disease progresses, the diaphragm is severe enough that he was unable toparalyzed and death by suffocation results. C. botulinum is an hibited obligate anaerobe, meaning that endospores will only enter the vegetative cycle when oxygen is excluded. Furthermore, at low pH levels, germination of the spores, resulting in the but milder symptoms. Administration of antitoxin was in in all three mechanical ventilation. All three patients recovered. The second and third patients were discharged from the hospital after 8 days while mi used to counteract the effects of the botulism tox patients; in addition, the index patient required production of vegetative cells, is completely inhibited. Laboratory examination revealed the presence of Clos tool samples of all three patients as well as in the leftover garlic. C. botulinum toxin was found, at low levels in the serum of two of the patients tridium botulinum cells in the s the index patient remained for 29 days Patient interviews indicated that a dinner at the home of the index patient was the only common source of exposure Several other people at the dinner did not contract botu- by these persons were assumed not to be the source of the bacterium. The single food item com suspect persons was garlic bread; the index case had consumed 15 pieces while the other two patients had two pieces each. The garlic bread was prepared by mix- ing two teaspoons of garlic-in-oil with warm margarine and ading it onto a piece of pita bread. The bread was then nd also in the leftover garlic The pH of the leftover garlic was found to be 5.7, well within the acceptable range for C botulinum growth. This case was but one of a number of episodes of botulism involving vegetable roots or tubers (potatoes, onions, garlic) cooked or stored in oil. If properly refrigerated, these products are safe, but when these products are left unrefrigerated, the bacte- rium can quickly multiply. Acting in response to this case, the lism, and foods eaten mon to all the Food and Drug Administration ordered companies to stop ed in tinfoil and heated at 300°F (149 C) for 20 min producing garlic-in-oil products that are protected only by to serving. The garlic itself was processed (in a com- refrigeration. These products must now be acidified, usualy mercial setting) by mixing chopped garlic with ice water by the addition of phosphoric or citric acid, to prevent the and extra virgin olive oil, without any other additives or heat growth of C. botulinum. When a product is acidified to a pH of treatment. The package was labeled with "keep refrigerated" 4.6 or less, according to FDA's Good Manufacturing Practices in small type, and the index patient said that the garlic had inhibition of the growth of C. botulinum is assured.

Explanation / Answer

Ans. As per the given case study, garlic was added to the extra virgin olive oil, for the garlic bread preparation and then was given intense heat. The garlic bread actually had the label "keep refrigerated", because in the lower temperature the microbes are metabolically inactive. C. botulism is an obligate anaerobe i.e. it can survive only in the absence of oxygen. The growth of this microbe is promoted in the oil because:

Related Questions

Navigate

• Browse (All)
• Browse C
• Subjects

---

---

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.