MindTap Nutrition, 1 term (6 months) Printed Access Card for Sizer/Whitney's Nutrition: Concepts and Controversies, 14th (MindTap Course List)
14th Edition
ISBN: 9781305671171
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Chapter 12, Problem 1SC
Summary Introduction
Interpretation:
Microorganisms can cause foodborne illness either by infection or intoxication.
Concept Introduction:
Bacteria,
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Chapter 12 Solutions
MindTap Nutrition, 1 term (6 months) Printed Access Card for Sizer/Whitney's Nutrition: Concepts and Controversies, 14th (MindTap Course List)
Ch. 12 - Prob. 1RQCh. 12 - Prob. 2RQCh. 12 - Prob. 3RQCh. 12 - Prob. 1CTCh. 12 - Outline possible motivations of industry growers,...Ch. 12 - Prob. 1SCCh. 12 - Prob. 2SCCh. 12 - Prob. 3SCCh. 12 - Prob. 4SCCh. 12 - Prob. 5SC
Ch. 12 - Prob. 6SCCh. 12 - Infants under one year of age should never be fed...Ch. 12 - Which of the following is correct concerning...Ch. 12 - Irradiation can a. destroy vitamins. b. sterilize...Ch. 12 - Prob. 10SCCh. 12 - It is possible to eliminate all toxins from your...Ch. 12 - Prob. 12SCCh. 12 - Prob. 13SCCh. 12 - Compared with conventionally grown produce,...Ch. 12 - Prob. 15SCCh. 12 - Prob. 16SCCh. 12 - Prob. 17SCCh. 12 - Prob. 18SCCh. 12 - Prob. 19SCCh. 12 - Prob. 20SC
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, health-nutrition and related others by exploring similar questions and additional content below.Similar questions
- Distinguish between food infection and food poisoningarrow_forwardIdentify the microorganism/ group of microorganisms involved in the spoilage of the following food: a.. Canned curdled evaporated milk b. Blue cottony growth on orangesarrow_forwardIndicate some possible ways in which foods may become contaminatedwith enteric organisms.arrow_forward
- Enteric bacteria include Staphylococcus and Streptococcus spp. True or falsearrow_forwardIdentify the microorganism/ group of microorganisms involved in the spoilage of Canned curdled evaporated milkarrow_forwardDifferentiate among the following factors of bacterial intoxification and bacterial infection Bacterial Intoxification Bacterial Infection Prerequisite conditions Causative agents Onset Duration of symptoms Treatmentarrow_forward
- Microorganisms are involved in each of the following processes EXCEPT infection fog production decomposition of organic materials O food production oxygen productionarrow_forwardSome bacteria, protozoa, and viruses that cause foodborne illness are: E.coli, Salmonella Norovirus Staphylococcus aureus Clostridium botulinum Campylobacter Clostridium perfringens Hepatitis A. Giardia (mainly water) Listeriosis Select two (2) of the foodborne illnesses listed above and report the following information for each. Disease name and whether it is a bacteria, protozoa, or virus Type of contamination (infection or intoxication) Infectious pathway Possible sources and foods affected Symptoms Incubation period Treatment Current Statistics, how many affected, where, when etc.arrow_forwardUse of chemical agents to destroy microbes on skin or tissues Reinoval of microbes from surfaces by scrubbing Removal or destruction of all microbes Use of chemical agents to destroy microbes on surfaces used by the public Use of physical/chemical agents to destroy microbes on non-living objects Free of contamination by pathogens Antisepsis (antiseptic) Aseptic Degerming Sanitization Sterilization Disinfectionarrow_forward
- Briefly state the role microorganisms play in Food and Beverage industry.arrow_forwardWhich of the following bacterial species is considered normal flora of the mouth? O 1) Streptococcus mutans 2) Escherichia coli 3) Klebsiella pneumoniae 4) Staphylococcus epidermidisarrow_forwardThe close organoleptic examination (using the five senses) of a food sample may give valuable information as to the possible microorganisms involved in food spoilage, and which types to look for. ). Give an example of possible causative agents to test for. Why are you considering this microorganism as a possible causative agent?arrow_forward
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