Q: Explain five ways in which chemotherapeutic agents kill or damage bacterial pathogens.
A: Bacteria are microscopic organisms which belong to prokaryote because these are unicellular…
Q: Microorganisms are often grouped according to their optimum growth temperatures. Which groups are…
A: Bacteria spoil refrigerated foods.
Q: Which of the following are characteristics of all coliforms? Select all that apply.…
A: Coliform bacteria are defined as either motile or non-motile.
Q: Give two examples of foods that have high bacterial counts but are not spoiled.
A: Bacteria are unicellular, microorganisms, which can be found everywhere. They can be dangerous, such…
Q: How many coliforms need to be present before drinking water is considered dangerous?
A: Coliforms are bacteria that can be found in the excrement of any animal, including humans. They can…
Q: Identify physical and chemical methods used for foodpreservation. How does each method limit growth…
A: Food items are highly prone to spoilage due to various types of microbial actions. The components of…
Q: Why are meats prime vehicles for pathogenic E. coli? How cancontaminated meat be rendered safe to…
A: E.coli is a gram-negative bacteria. It is a facultative anaerobe. Has a rod shaped structure and…
Q: Give 5 examples of microorganisms that may be grown in Nutrient Broth.
A: Nutrient Broth: A pool of medium preferred to cultivate variant speedy and non-speedy…
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: Provide an example of an organism within each of the four main nutritional categories of microbes…
A: Introduction Certain basic nutrients for the growth and maintenance of metabolic functions are…
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: Explain the importance of carbepenem-resistantEnterobacteriaceae infections and identify the…
A: Carbapenem is the class of antibiotics that are used to treat bacterial infections. They are mainly…
Q: Define microbial growth. Outline the effects of temperature, pH, osmotic pressure and oxygen…
A: Microbial growth can be defined as the increase in the cell size of a single micro-organism. It can…
Q: Explain why the large intestine contains many microbes and thebeneficial effects of these microbes.
A: Microorganism: These are too small organism which is impossible to see by naked eyes. They exist in…
Q: What is microbial growth, and food micro biology.
A: Generally 'growth' represents the development of an organism either in terms of mass or number.…
Q: Can a spoilage microorganism cause foodborne illnesses? Why or why not?
A: Illness caused by food contaminated with bacteria, viruses, parasites or toxins are called food…
Q: (b) How the “milk borne diseases” are spread? Enlist all the “Four Sources” from which the…
A: As per our policy, we can answer 3 subparts of the question. Kindly repost for the other questions…
Q: What are the terms used for the conditions that influence bacterial growth on food? Explain each…
A: The conditions necessary for bacteria growth on food are often acronym together as FATTOM. It stands…
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 in how did Candida intermedia contaminate raw milk?
A: Candida is a yeast genus that is responsible for the majority of fungal infections globally.…
Q: Please explain and cite sources if possible 1. What members of the coliform group is considered as…
A: Every warm-blooded animal and human has coliform bacteria in their environment and feces. Coliform…
Q: Enumerate and describe each process involved in cheese-making using the microbial rennet
A: Cheese is a dairy product that is obtained by curdling casein which is the milk protein. The cheese…
Q: Explain the reason that why only specific microbes are selected to produce the fermented products…
A: Fermentation refers to "partial oxidation" of sugars by microbes using the organic molecule to…
Q: Name some traditional Indian foods made of wheat, rice and Bengal gram (or their products) which…
A: Microbes are microscopic, single-celled organisms like bacteria and fungi. Although they are often…
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: Example of psychrotrophic bacteria includes:
A: Psychrotrophic bacteria are those bacteria which can grows at 7°C although their optimal growth…
Q: Explain the points at which and how microorganisms contribute to the spoilage of coconut water?
A: Coconut water within the nut is sterile, until it exposed to the air, or to the external…
Q: Outline the reason for starter cultures may be employed and it's importance
A: A microbial culture is the process of multiplication of microbes by allowing them to reproduce in a…
Q: Describe salmonellosis food infection. How does a foodinfection differ from food poisoning?
A: Introduction: Salmonellosis is food poisoning whose causative agent is salmonella bacterium. It is…
Q: Enlist the microbes used in the production of fermented products such as beer, cheese, and pickles.
A: Food products contain a wide variety of germs that are spread by the air, water, soil, plants, and…
Q: Why are anaerobic microbes important for making food?
A: they are the organism that does not require oxygen for their metabolic activity in anaerobic…
Q: Does the presence of coliforms in water sampe indicate that pathogenic organisms are present
A: Coliform bacteria are well-known markers of hygiene, water quality, and food safety. They're…
Q: Compare and contrast the microbial communities that reside in a ruminant with those in a human gut
A: The microbial communities of the gut of humans and animals predominantly consist of bacterial…
Q: what are the present microorganisms in : flat, flipper, springer, soft swell, and hard swell…
A: Microorganisms are microscopic living things that can be seen in a variety of habitats, many of…
Q: how does psychrotrophic bacteria cause the spoilage of refrigerated foods?
A: The term psychrotrophs (additionally named psychrotolerant) alludes to microorganisms that can…
Q: Explain some Nutritional Categories of Microbes by Energy and Carbon Source with an example.
A: Microbes are organisms with small body sizes.
Q: (a) How the “Food Borne Diseases” are spread? Enlist all the “Types of Food Borne Diseases” with a…
A: A disease that is caused by eating food or drinking contaminated water with infectious pathogenic…
Q: Explain why the total bacterial acceptable levels are higher than the coliform acceptable levels?
A: The number of bacterial-colonial units present in the sample is a total bacterial (TBC), which…
Q: used for
A: These are used as starter cultures. These are commercially important bacteria.
Q: Every year, supposedly safe municipal water supplies causeoutbreaks of enteric illness.a. How in the…
A: Water pathogens enter the water sources by faecal contamination. When the infected person or animal…
Q: Characterize the basic science behind the use of microbes in foodfermentations.
A: By definition fermentation is the process by which microbial enzymes break down sugars. Microbial…
Q: What are the Five F’s and how do they relate to enteric pathogens?
A: Pathogens are the organisms that are capable of disrupting the normal physiological balance of an…
Q: Explain step of microbial risk assessment of seafood
A: Microbial risk assessment It is an important method for understanding, reducing, and preventing…
explain what is foodborne diseases and give an examples of some bacterial food borne pathogens?
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- explain about intrinsic and extrinsic factors in food microbiology.What are the implications if your drinking water is contaminated with coliforms? And give three examples of disease caused by coliform infection.Explain some Nutritional Categories of Microbes by Energy and Carbon Source with an example.
- Distinguish between food infection and foodpoisoning and give two examples of each.Describe salmonellosis food infection. How does a foodinfection differ from food poisoning?(a) How the “Food Borne Diseases” are spread? Enlist all the “Types of Food Borne Diseases” with a brief note on each one. (b) How the “milk borne diseases” are spread? Enlist all the “Four Sources” from which the “microorganism in milk” come from. Enlist the “Diseases” transmitted through “Milk” like the “diseases of bovine (esp. Ox and Cow) origin. Enlist the “Diseases” transmitted through “Milk” like the “diseases of human” origin. Define and briefly discuss the “pasteurization of milk”.
- explain in details how bacteria is used in or make food and behaveges , list the types of bacteria involed in these processProvide an example of an organism within each of the four main nutritional categories of microbes and describe how each obtain it’s essential nutrients?describe the different types of spoilage in canned foods and identify the organisms concerned in each type of spoilage