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- n terms of oxygen requirements, what type of organism would most likely be responsible for a foodborne illness associated with canned foods?Indicate some possible ways in which foods may become contaminatedwith enteric organisms.Explain four clinical symptoms on the human that expose to the etiologic agent in food.
- What considerations should be made to safely thaw frozen foods for later consumption?Name the most common indicator of fecal contamination in water?Which would be more likely to cause illness and why—a water sample that tested positive for fecal coliforms or one that tested positive for E. coli O157:H7?
- a. Explain how osmotic pressure and pH are used in preserving foods.b. What effects do they have on microbes?What are the hazards on air in meat processing plants?When the lipoproteins are subjected to electrophoresis, the rank order for distance travelled from origin in ASCENDING order is: a. Chylomicron, VLDL, HDL, LDL b. LDL, Chylomicron, HDL, VLDL c. Chylomicron, LDL, VLDL, HDL d. HDL, VLDL, LDL, Chylomicron