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Food Poisoning scenario examples


1. A customer calls to complain about having gastrointestinal problems (nausea, cramps and diarrhea) after eating at your fast food restaurant. The only thing he ate was a veggie subway sandwich prepared by Mike, a 16 year-old part-time employee with terrible acne. There was no other explanations given. What organism could have caused the illness?




2. A customer eats a grilled hamburger topped with sautéed onions at your establishment. She complains of symptoms similar to the 24 hr flu initially but later complains of more severe symptoms. What organism might be responsible for this person’s illness?




3. An employee comes to work a couple of days after working a banquet at your hotel and tells you he is not feeling too well. His symptoms include the typical nausea, vomiting, etc… In addition, he tells you that he is constantly sleepy. The food served at the dinner function was poultry but you know that it was cooked at the proper temperature because of your excellent HACCP program put in place. What could be the problem though?




4. You are catering a banquet event at a golf tournament. One of the items you are serving at this event is lemon juice marinated oyster served on ice. About 3 days after the event, over 300 people attending the event call you to complain of food born illness, and particularly of projectile watery diarrhea. What organism could have caused the problem?