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Explain this. “Raw” or unpasteurized dairy products contain deadly microorganisms and should never be consumed by humans.
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- Food poisoning can be divided into two categories: food infection and food intoxication. On the basis of toxin production by bacteria, explain the difference between these two categories.Explain this The basic nutritional requirements of microorganisms are an energy or carbon source, an available nitrogen source, inorganic elements, and for some cell types, specific growth factors.How Microorganism harming food? Please briefly explain at your own words.
- Explain why the large intestine contains many microbes and thebeneficial effects of these microbes.n terms of oxygen requirements, what type of organism would most likely be responsible for a foodborne illness associated with canned foods?When you are served with the dessert, you had an emergency call from home and you need to return home immediately. You ask the waiter to pack your dessert and drive home. However, you forgot to take it out of the car and it was left out for 24 hours. When you take it out, the dessert is already spoiled. Suggest and explain the main cause of spoilage
- Give three diseases concerning (carbohydrates), what is the biochemical explanation for the diseasesFoodborne illness is associated with many different types of foods. Explain what the oxygen requirements would be for microbes that cause foodborne illness associated with canned foods and why it helps in this situation.Which clinical condition is associated with anabolism? give specific rational A.Stress B.Starvation C.Healing D.Fever
- The basic nutritional requirements of microorganisms are an energy or carbon source,an available nitrogen source, inorganic elements, and for some cell types, specific growth factors. Explain this statementExplain why we need to pasteurize the milk before consuming.define cross-contamination and describe what may happen as result of eating contaminated food name and describe the three types of cross-contamination describe how each type of cross-contamination can happen during food preparation
