Botulism
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I am going through my microbiology book and came across a "box question". The scenario read as follows.
I have included the case scenario in the attachment. I think it is botulism caused by the onions... The onions sautéed in the margarine created an environment where the bacteria could proliferate.
The questions the book asks.
- Identify the etiologic agent of this food outbreak- was it food infection or intoxication?
-What item was contaminated, and how did it become contaminated?
-Briefly explain how you arrived at your conclusion. How did you eliminate the other major causes of food related
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