Problem
I. What is the concept of One Health and how does it relate to antibiotic resistance?
II. What are the antibiotic guidelines outlined in the 2017 Veterinary Feed Directive?
III. Define the following terms as they relate to poultry production/processing including antibiotic exposure and cite
i. "Raised without antibiotics" (RWA)/ "No antibiotics ever"
ii. USDA Certified Organic
iii. Conventionally raised
iv. Kosher
IV. In thinking about the theme of this unit, how is the specific labeling scheme in question III informative for the consumer? In what way(s) could it be potentially misleading?
V. Where is E. coli typically found? When it is present on grocery store poultry, what are some potential sources?
VI. In microbiology, what does the term "enrichment" mean? Do the CFUs/ml found after enrichment represent the true number before sampling? Why or why not?
VII. Compare and contrast the terms "coliform" and "fecal coliform". Why is E. coli routinely used as a marker for fecal coliforms when testing for food safety?
VIII. State hypothesis regarding the prevalence of antibiotic resistance in different types of chicken (chicken raised without antibiotics and chicken raised conventionally). Explain the reasoning.