INDIVIDUAL PROJECT: MICROBE PROFILE PORTFOLIO WHAT: Working individually, you will create a set of profiles for the bacteria we will study starting in Week 4. WHY: Doing this will help you meet course learning outcomes 1 & 3 (see syllabus for descriptions). WHEN/WHERE: Due by 11:59 pm on Sunday, October 3rd using the Canvas Assignment link in our classroom. HOW:
1.You will create a set of brief individual profiles for the following 10 bacteria: Listeria, E. coli, Salmonella, Shigella, Yersenia, Vibrio, Campylobacter, Staphylococcus, Bacillus, Clostridium.
2.For each bacteria, include:
Genus and species. Any species linked to foodborne illness is acceptable.
Morphology (shape).
Morbidity (prevalence) and mortality rates. These are separate, and you must give both. Note the most recent data you can find.
Growth factors: give the range of temperatures, pH, and water activity for the bacteria, noting min/max/optimal when possible. Note whether it is aerobic, anaerobic, or facultative, and how tolerant it is to high sugar or salt concentrations.
Foods. Note which foods/beverages outbreaks are commonly associated with. Note any emerging concerns with new foods or beverage.
Symptoms and Treatment. Give onset, duration, and description of symptoms. List treatment options.
Control. Note recommended control measures to prevent infection.
Reference list using the AMA citation style: http://www.bcit.ca/files/library/pdf/bcit- ama_citation_guide.pdf. You may use your text as a reference, but not the class lecture slides.
Bonus: 10 points for listing known virulence factors (1 point per organism).
3.Format: its up to you! You can do them electronically on Word, hand write on index cards, make a binder, etc. The sky is the limit, so long as you can upload your project or pictures of it on Canvas that show me each of the required elements has been met. One example is using the Pathogens Profile format used throughout your textbook.
POINT DISTRIBUTION: 10 points per profile (7 points required content, 3 points presentation), 100 points total
RESOURCES
Here is a partial list of helpful resources. Feel free to use others (you may have to for some answers).
The Bacterial Diversity Metadatabase. https://bacdive.dsmz.de/
Global Catalogue of Microorganisms. http://gcm.wfcc.info/
PHI-base. http://www.phi-base.org/
CDC. https://www.cdc.gov/foodsafety/outbreaks/index.html
http://www.bcit.ca/files/library/pdf/bcit-ama_citation_guide.pdf
http://www.bcit.ca/files/library/pdf/bcit-ama_citation_guide.pdf
https://bacdive.dsmz.de/
http://gcm.wfcc.info/
http://www.phi-base.org/
https://www.cdc.gov/foodsafety/outbreaks/index.html
