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- Outline the major methods used to prevent foodborne illness andspoilage. Explain the adage “When in doubt, throw it out” from amicrobiological perspective.What is a foodborne disease outbreak? What factors contribute to foodborne disease outbreaks? Name some common foodborne disease causative agents.What is the disease burden of foodborne disease in the United States?
- Discuss the benefits of managing food borne disease.Classify the types of food poisoning, providing examples of each.Which of the following statements about the microbiota of the intestines is false? 1)The bacterial population in the small intestine is sparse compared to that of the colon 2)Aerobes outnumber anaerobes 100 to 1 3)Bacteria in the intestines aid in the digestion of food substances 4)None of these choices are false
- What is the role of these nutrients in the prevention of disease? Provide examples.Differentiate between food infection and food intoxication.Regarding food security and foot and mouth disease, discuss three strategies that can be used to mitigate the negative impacts of this food security issue in your country.
- Distinguish between food infection and food poisoningThe RDA (Recommended Dietary Allowances) for nutrients are generally: 1) the minimum amounts that average people need. 2) more than twice as high as anyone needs. 3) designed to prevent deficiency disease in half the population. 4) designed to be adequate for almost all healthy people. 5) the same for all ages for all nutrients.Q.cHow the “Food Borne Diseases” are spread? Enlist all the “Types of Food Borne Diseases” with a brief note on each one.