NFS 2033-01 FOOD MICROBIOLOYFALL 20211INDIVIDUAL PROJECT: MICROBE PROFILE PORTFOLIOWHAT:Working individually, you will create a set of profiles for the bacteriawe 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, October3rdusing the Canvas Assignment link in our classroom.HOW:1.You will create a set ofbriefindividual 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 illnessis acceptable.•Morphology (shape).•Morbidity (prevalence) and mortalityrates.  These are separate, and you must give both.  Notethe most recent data you can find.•Growth factors: give the range of temperatures, pH,and water activity for the bacteria, notingmin/max/optimal whenpossible.  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 treatmentoptions.•Control.Note recommended control measures to prevent infection.•Referencelist 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, butnotthe class lecture slides.•Bonus: 10points for listing known virulence factors(1 point per organism).3.Format: it’s 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 asyou can upload yourprojector picturesof iton 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 requiredcontent, 3 points presentation), 100 points totalRESOURCESHere is a partial list of helpful resources.  Feel free to use others(you may have to forsome 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