BMS5002 Food Poisoning Case Study: Analysis and Prevention Strategies

This document presents an analysis of two case studies detailing food poisoning outbreaks. The first case study focuses on an outbreak attributed to Clostridium perfringens, likely stemming from improperly handled turkey served at a Christmas dinner. The analysis covers the bacterium's characteristics, symptoms of the illness (diarrhea, abdominal cramps, vomiting), potential sources of contamination, and preventive measures, such as proper cooking temperatures and refrigeration. The second case study investigates a Salmonella outbreak, potentially linked to chicken and egg products. The document explores the mechanisms of Salmonella infection, the symptoms (diarrhea, abdominal pain, fever, nausea, and vomiting), and preventive strategies involving adequate heat treatment of food. The analysis emphasizes the importance of food safety practices, including proper cooking, storage, and hygiene, to mitigate the risk of future outbreaks and protect public health. The document references relevant scientific literature to support its findings and recommendations.