what is the pathogen?
This illness is caused by Salmonella bacteria.
How could this outbreak have been prevented?
- Wash your hands
- Keep your food preparation areas clean
- Avoid unpasteurized foods
- Cook and store your food at the appropriate temperatures
- Be careful when handling animals
List test that could be done to identify this time of pathogen in the laboratory?
Most subspecies of Salmonella produce hydrogen sulfide, which can readily be detected by growing them on media containing ferrous sulfate, such as is used in the triple sugar iron test. Most isolates exist in two phases: a motile phase I and a nonmotile phase II. Cultures that are nonmotile upon primary culture may be switched to the motile phase using a Craigie tube or ditch plate.
Salmonella can also be detected and subtyped using multiplex or real-time polymerase chain reactions (PCR) from extracted salmonella DNA.
What is mean by cytochrome oxidase negative and lactose negative?
Salmonella are classified as anaerobic, gram-negative, facultative, rod-shape, non-fermenter, oxidase negative (lack cytochrome oxidase), indole test negative, Methyl red test positive, and H2S are produced from thiosulfate, etc.
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