Q: Please answer the following ITEM I MSM MICROBIAL PROFILE MICROORGANISM/CAUSATIVE AGENT A GRAM…
A: Introduction A species of single-celled excavates called Dientamoeba fragilis has been discovered…
Q: 4 AEM Joumals ASMorg Low-Temperature Decontamination with Hydrogen Peroxide or Chlorine Dioxide for…
A: Low temperature contamination shall be done with Hydrogen Peroxide or with Chlorine dioxide for…
Q: 1. Describe organisms that are used to determine fecal contamination of water.
A: Introduction : Fecal pollution of water is the water contamination caused by disease-causing…
Q: Discussed Tbr collection of Sample for toxicology.
A: Toxicology is a branch of science which involves the study of the adverse effects of chemical…
Q: What are tetra amino macrocyclic lignands and their role in environmental toxicology
A: TAMLs is abbreviated as tetra-amido macrocyclic ligands. These are used for the degradation of…
Q: Explain clearly what is meant by Antimicrobial Resistance (AMR) Explain Antimicrobial stewardship…
A: Antimicrobial is a drug to kill or inhibit growth of pathogenic microorganisms
Q: As a water treatment expert, please clearly highlight the potential limitation of the treatment…
A: Wastewater treatment involves removal of harmful contaminants from the wastewater or sewage water…
Q: What HACCP of microbiological risks assessment and Processes for fish & sea foods
A: HACCP is a scientifically validated process management framework for food safety that acts as the…
Q: Correlate lack of microbial growth with selective toxicity
A: Microbial Growth --A microbial is defined as growth of population or increase in the no. of cells ,…
Q: define cross-contamination and describe what may happen as result of eating contaminated food name…
A: When humans eat food infected with hazardous bacteria, parasites, viruses, or poisons, they get food…
Q: Sanitation may achieve O a. Reduction of microbial population O b. Sterilization O c. Reduction of…
A: Sanitization is one of the important microbial control measure. Sanitization is important to…
Q: Clarify what is involved in inoculation, growth, and contamination.
A: Microorganism: These are too small organism which is impossible to see by naked eyes. They exist…
Q: Indicate the possible source of microbiological contamination and ways to mitigate this problem…
A: Microbiological contamination is defined as the non-intended introduction of infectious material…
Q: 1. List the similarities and differences in the microbial spoilage of (a) breads, (b) pastries, (c)…
A: Bread: The most common source of microbial spoilage of bread is mould growth. Mould grows on bread…
Q: Antimicrobial Resistance (AMR) 2. Explain Antimicrobial stewardship (AMS
A: The question is all about the Microbes that antimicrobial resistant i.e AMR, so some bacteria,…
Q: chemoprophylaxis
A: Chemoprophylaxis also known as chemo prevention is a process in which medicine is administered in…
Q: SCREENED BACTERICIDE LAMPS SHOULD BE INSTALLED IN 1. premises for pharmacy visitors 2.…
A: The process of making anything free from the spores of harmful bacteria or pathogens is known as…
Q: (c) Design an investigation for testing water for pathogens without the use of animals.
A: Testing water for contamination: Rather than testing for specific diseases, microbiological water…
Q: The close organoleptic examination (using the five senses) of a food sample may give valuable…
A: How food is said to be spoiled: damage or injuries makes it undesirable to take food by humans a…
Q: Describe the four points of site that hazardous materials in the workplace may cause diseases
A: Harzardous materials are those substances that can cause harms to human health as well as to the…
Q: ITEM MSM MICROBIAL PROFILE MICROORGANISM/CAUS ATIVE AGENT I A GRAM REACTION B OXYGEN REQUIREMENT с…
A: Living organisms on this planet can be categorized into Plants, Animals and Microbes. The microbes…
Q: Which of the following is NOT a recommended method for preventing cross-contamination? A. Washing…
A: Cross contamination Cross contamination is physical transfer or movement of pathogens from one…
Q: Describe the principles behind sensitivity testing for infectiousagents.
A: The susceptibility or sensitivity of microorganisms is an important factor that must be considered…
Q: Correlate antisepsis, sanitization, disinfection, and sterilization with agent effectiveness
A: A microorganism or organism is a creature which is minute, which implies so little that individuals…
Q: Identify and discuss the standard safety procedures adopted bymicrobiology laboratories. Under what…
A: Safety is of utmost importance while working with any contagious or pathogenic substance or living…
Q: identify the present microbes in soft swelled spoilage can
A: Introduction Soft swelled spoilage can:- A can bulge at both ends, these cans when pressed by a…
Q: Think of three situations in which the same microbe would beconsidered a serious contaminant in one…
A: Microbe or microorganism is a microscopic organism. Microorganisms can be fungi, bacteria, protists,…
Q: Differentiate between a pure culture, subculture, mixed culture,and contaminated culture. Define…
A: The microorganisms are isolated as pure cultures by being inoculated in a container of medium in…
Q: Describe microbial sampling procedures for solid foods suchas meat.
A: Food may serve as an important source of pathogenic organisms and therefore it is necessary to…
Q: refer to the provided image. 76. Which of the following can be readily suspected as source of…
A: The digestive system is made up of the gastrointestinal tract where a series of hollow organs are…
Q: What is the difference between environmental toxicology and ecotoxicology?
A: toxicology is the study of poisons . everything in the world is a potential poison at an appropriate…
Q: Discuss three possible routes of spoilage of seafood.
A: Seafood refers to the life forms present in the sea which are considered as food by humans. Some…
Q: Draw a Problem tree and a Solution tree for food contamination. Submit a LFA Matrix with this…
A:
Q: in terms of drug development, rank the following microbes from most difficult (1) to least difficult…
A: Helminth They are also know as parasitic worm. Helminths are large in size and visible to the naked…
Q: Explain the relevance of critical limits in the control of food process hazards.
A: A Critical limit is defined as one or more prescribed tolerances that must be met to insure that a…
Q: What the process of microbiological risks assessment for fish & sea foods.
A: The process of microbiological risk assessment for fish and seafood: The heterotrophic plate count…
Q: Microbial risk assessment in seafood
A: Answer: SEAFOOD = These are the animals living in sea which are consumed by humans as food are…
Q: List the microbial targets of disinfecting chemicals, how that affects the microbe, and provide one…
A: The Environmental Protection Agency (EPA) registered disinfecting agents as antimicrobial…
Q: Enlist the three major categories of microbial identification techniques
A: there are three microbial techniques that help to identify microbes in different media.
Q: Foodborne pathogens often require the presence of a large number of microbes before an active…
A: Answer: Introduction: Sickness or infection occurred due to food contamination by different…
Q: why is It not refrigerate it) while waiting days before checking for contamination? your
A: Contamination may be Bacterial contamination. Bacteria usually require to survive at room…
Q: The following are examples of agents that are handled in the biosafety level 4 laboratory, except:…
A: Virus is a microscopic organism which contains a protective coat and the nucleic acid. It doesn’t…
Q: The process of microbiological risks assessment for fish & sea foods.
A: The explanation is given below.
Q: Identify the method of preservation and maintenance of microbial cultures based on the period of…
A: Identify the method of preservation and maintenance of microbial cultures based on the period of…
Explain step of microbial risk assessment of seafood
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- Discuss and explain why these below hazards are the most important Presence of listeria/ Salmonella Presence of pathogenic microorganisms Pathogenic and spoilage organism in raw milk Presence of E.coli Cross contamination Presence of allergensExplain how detergents, soaps, and heavy metals can beemployed in clinical, commercial, and household microbial control.What the process of microbiological risks assessment for fish & sea foods. The answer is not clear befor
- Explain clearly Antimicrobial stewardship (AMS)Differentiate between a pure culture, subculture, mixed culture,and contaminated culture. Define contaminant.What features of municipal and premise waterdistribution systems might contribute to a microbialhealth hazard? Why might showering increase yourexposure to opportunistic pathogens?