Beverage item was the source of organism

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A group of college friends decided they were too busy with school work to drive home for the Thanksgiving weekend. They decided to have a potluck dinner on Thanksgiving. Everyone prepared their dish at their apartment or dorm and brought it to the potluck. The menu included: Pat's 25 lb roasted turkey with stuffing, Karen's famous meatloaf, Anne's creamy potato salad, Andrea's deviled eggs, Marie's sweet tea made with well water, Bob's raw cheese plate, Gwen's homemade apple cider, Duncan's organic tossed salad with fresh sprouts, Georgia's fresh seafood spread (mussels, clams, and oysters), and Andy's homemade cranberry pie with fresh whipped cream. The food was great and everyone had a wonderful time. By the next evening they all had flu-like symptoms (nausea, vomiting, diarrhea, abdominal cramping and pain, fever, fatigue, muscle aches, headache, dizziness). They suspect it is not the flu but is food poisoning. Propose two bacterial pathogens that could be cause of their food poisoning and signs and symptoms attributable to each organism. What food or beverage item was the source of each organism? How could the contamination of the food of beverage item been avoided?

Reference no: EM132352758

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