Salmonella Food Poisoning Experiment

Register to read the introduction… Feces of patients that have symptoms of food poisoning or typhoid fever are cultured for Salmonella. Often, the preliminary diagnosis is first suggested by recognition of an outbreak (multiple patients having symptoms of a disease all at about the same time and often from the same food or water source). Again, many organisms and toxins can cause food poisoning, so it is sometimes difficult to determine the outbreak's cause. Usually, the laboratory needs to be notified that S. spp. is suspected as the cause so they will choose the correct testing media (selective agar media such as SS agar plates) to distinguish Salmonella from other potential bacterial pathogens such as E. coli, Shigella strains, Staphylococcus food poisoning, or from toxins like botulism or pesticides. The majority of Salmonella isolates come from the feces of the infected person. Occasionally, Salmonella can be cultured from blood samples. Serovars are identified by serotyping (detecting bacterial proteins by using specific immunological tests). Definitive diagnosis usually requires that the bacteria be isolated and identified by these techniques. PCR tests also have been used to distinguish between bacterial strains.
Treatment for food poisoning is …show more content…
All results from the vast experiments performed, with the exception of the Voges-Prosekauer during the MR-VP test, which may have been read incorrectly when I thought that the indicating result was red/brown in color, pointed me in the direction of the detection of this particular bacterium out of the fifteen possible organisms. I knew that the Methyl Red portion of the MR-VP confirmed that the pH was less than or equal to 4 making this quite an alkaline agent, and reconfirmed alkalinity with the final experiment with the use of the litmus milk broth turning