Q: Kindly differentiate the chemical spoilage, physical spoilage, and enzymatic spoilage occus in the…
A: Food spoilage happens when a food product becomes unfit for consumption by the consumer. The reason…
Q: Which is a better indicator for Salmonella - coliforms or E. coli?
A: Introduction: Salmonella typhi is a genus of rod-shaped bacteria that is responsible for typhoid.…
Q: w HaT CompounDs can BE USED AS SOURCE OF THE ELEMENTAL caLcum nEEDED in THE FORMULATION?
A: Calcium is an important mineral for proper functioning of organism. It is required for muscle…
Q: Why does the symptoms of food intoxication happen more quickly than the food infection?
A: The ingestion of hazardous compounds freed or created by bacterial growth in food is referred to as…
Q: better indicator of Salmonella
A: Salmonella species are intracellular pathogens which cause illness. Most infections are due to…
Q: Identify the major methods of food preservation.
A: Food preservation is the process that delays the spoilage of food by preventing the growth of…
Q: What are the Carbapenem-Resistant Enterobacterales? Give examples of bacteria that are…
A: Enterobacterales Large order comprising of different types of bacteria that are the cause of…
Q: Under what conditions supplementation with probiotics might be recommended
A: Probiotics contain live bacteria or yeasts that are natural inhabitants of the human body. These…
Q: Differentiate between food infection and food intoxication.
A: Food intoxication basically refers to the intake of the toxic products released by bacterial…
Q: What is meant by poor personal hygiene and how can this lead to food bome illness?
A: Poor personal hygiene: Poor personal hygiene can be an indication of self-neglect, which is defined…
Q: Explain the importance of microbes as agents of food-borneillnesses.
A: Food-borne illness or food poisoning is an illness caused by consuming foods that are contaminated…
Q: Acetaminophen (Ofirmev) LADMER SYSTEM Liberation: Absorption: Distribution: Metabolization:…
A:
Q: What is the purpose of Mitis Salivarius agar?
A: Mitis-salivarius agar is used widely in microbial epidemiological studies. The sugars in this medium…
Q: Indicate some possible ways in which foods may become contaminatedwith enteric organisms.
A: Contamination is the state where the substance is no longer suitable for use. The contamination of…
Q: How would the following plants defend themselves from being eaten? Identify the secondary metabolite…
A: Secondary metabolites are the compounds produced by organisms that are not used by them for primary…
Q: How would the spoilage of bread differ from that of a high-fat food like butter?
A: The bread has microbial spoilage which is different from butter which suffers from rancidity.
Q: Why are coliforms better indicator of salmonella rather than E. coli?
A: It is considered that Salmonella is best detected by coliforms rather than E. coli. The reason is…
Q: hat is the alcoholic fatty liver pathogenisis?
A: The answer to the question is given below,
Q: n your own words, what is the function of pressure canning? pls indicate the temperature required
A: Pressure Canning- It is a method which is commonly used to preserve fruits, meats, fish, vegetables,…
Q: The most common baker's yeast (used for leavening) is:
A: The Fungi is the eukaryotic spore-producing microorganisms that are mainly classified into two…
Q: Describe methods for preventing food-borne diseases.
A: Foodborne illnesses are the diseases that occur due to the consumption of contaminated food that is…
Q: Explain why the liver is a common site of secondarycancer.
A: Cancer is the uncontrolled growth of the cell. Cancer can cause ionizing radiation, chemical, toxic…
Q: How do the main types of food preservation techniques can prevent food borne illnesses
A: Food-borne illness is an illness caused by consuming foods that are contaminated with bacteria,…
Q: What are the results of the TSI from the enteric bacteria P. vulgaris? A. Black butt, yellow…
A: The Triple Sugar Iron (TSI) test is a microbiological assay that evaluates a microorganism's ability…
Q: What are THREE indications of a high coliform counts in a food product?
A: The coliform count is an indicator of hygiene and a high level of coliform generally depicts…
Q: Identify the canning methods used in the industry, and differentiate the methods used
A: INTRODUCTION Food preservation is a method used for food processing techniques, that controls the…
Q: What is the alcoholic fatty liver pathogenisis?
A: Alcoholic liver disease is caused by ethanol's hepatotoxicity, related to its metabolism through the…
Q: the ketoacidosis is observed in patient who had NIDDM?
A: NIDDM stands for Non-Insulin Dependent Diabetes. It is one of the very common types of diabetes…
Q: Which are food characteristics affected by microbial spoilage? How?
A: Microorganisms are unicellular organisms that may be pathogenic in nature. Food spoilage is caused…
Q: What would be the expected out come of bile esculin test If the bacteria is a pathogenic intestinal…
A: Bile-esculin test is widely used to differentiate Enterococci and Non-enterococcus group D…
Q: What is a biological process whereby food can manufacture their own food using raw materials?
A:
Q: How might Salmonella contamination of food productionanimals be contained?
A: Enterobacteriaceae or enteric bacteria is a group of gram-negative bacteria that resides in the…
Q: What is the significance of the presence of salmonella in foods?
A: Salmonella is a type of bacteria that is usually frequently found in food related illnesses in…
Q: What is the meat inspection process?
A: Any living organisms that are not visible by naked eyes are called as the microorganisms, such as…
Q: What are the main separation technique, what characterizes them, and what is the main difference…
A: The food preparing industry employments different procedures to convert food ingredients into…
Q: What can you expect to find in lab test based on the fact that the pathogen is an intestinal…
A: In a broadest and oldest sense, a pathogen is anything that can cause disease. It can also be…
Q: Why is the metabolism of Streptococcus bovis of specialconcern for ruminant nutrition?
A: Streptococcus bovis (S. bovis) is a gram-positive bacteria.
Q: What is the optimum requirements of the squash soup to know if that soup is acceptable and high…
A: Squash soup It is rich in vitamin A, potassium, fiber, and several other vital nutrients. These…
Q: What are some common organisms that cause food poisoning?
A: Introduction:- Food poisoning, often known as foodborne illness, is a condition brought on by…
Q: What factors are considered in choosing a food preservation method?
A: Storing food is a domestic skill used for thousands of years. For example, wheat stored in vessels…
Q: Explain four clinical symptoms on the human that expose to the etiologic agent in food.
A: Etiological agents are defined as the infectious substances containing microbes or pathogens and can…
Q: Discuss the main types of food preservation techniques
A: Food preservation includes food processing practices which prevent the growth of microorganisms, or…
Q: What considerations should be made to safely thaw frozen foods for later consumption?
A: Preservation is a process through which the growth of bacteria, fungi, and other microorganisms is…
Q: What is pelleted feed?
A: Feed pelleting can be defined as the conversion of finely ground mash feed into dense, free flowing…
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- What practical recommended ways can milk and other canned food be replaced?What is the optimum requirements of the squash soup to know if that soup is acceptable and high quality that gives nutritious to people?What do you think would happen if the saliva treatment of thestarch (cracker) was conducted under very cold conditions? Whatabout very hot conditions?
- According to food safety guidelines published by the UDSA Food Safety and Inspection Service, what is the most common sources of food-born illnesses? Why?n terms of oxygen requirements, what type of organism would most likely be responsible for a foodborne illness associated with canned foods?Discuss the importance of aseptic technique in food preparation.
- Which parameter is generally less for a fixed dome type digester? Select one: a. Life span b. Excavation work c. Maintenance cost d. Temperature during winterWhat are the main separation technique, what characterizes them, and what is the main difference between them and the effect they have on food?What are the sources of contaminants in food? What group of microorganisms is the most common food contaminants?