Microbiology: ... by Body (Instructor's)
5th Edition
ISBN: 9780134618999
Author: BAUMAN
Publisher: PEARSON
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Chapter 25, Problem 10CT
Suggest why neither the original food involved nor the organism responsible can ever be identified in more than 80% of food poisoning cases.
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Chapter 25 Solutions
Microbiology: ... by Body (Instructor's)
Ch. 25 - Prob. 1TMWCh. 25 - Prob. 2TMWCh. 25 - Prob. 1MCCh. 25 - Prob. 2MCCh. 25 - Prob. 3MCCh. 25 - Prob. 4MCCh. 25 - Prob. 5MCCh. 25 - Strains of the bacterium Pseudomonas syringae have...Ch. 25 - Prob. 7MCCh. 25 - Prob. 8MC
Ch. 25 - Prob. 9MCCh. 25 - Prob. 10MCCh. 25 - Lyophilization in food preservation is by...Ch. 25 - Prob. 1MTFCh. 25 - Prob. 2MTFCh. 25 - Prob. 3MTFCh. 25 - Prob. 4MTFCh. 25 - Prob. 5MTFCh. 25 - Intrinsic factors affecting food spoilage are...Ch. 25 - Prob. 2FIBCh. 25 - Prob. 3FIBCh. 25 - Potable water is allowed to have ________...Ch. 25 - Prob. 5FIBCh. 25 - Prob. 6FIBCh. 25 - ________ and _________ are the two types of food...Ch. 25 - Prob. 8FIBCh. 25 - A ________ is a device composed of microbes and...Ch. 25 - Prob. 10FIBCh. 25 - Prob. 1MCh. 25 - Prob. 1VICh. 25 - Prob. 2VICh. 25 - Why does the application or recombinant DNA...Ch. 25 - Given what you know about microbial nutrition and...Ch. 25 - Prob. 3CTCh. 25 - Prob. 4CTCh. 25 - Even though water and wastewater undergo...Ch. 25 - Take a critical look at the garbage in all of your...Ch. 25 - Explain why sakesometimes called rice winewould be...Ch. 25 - Prob. 8CTCh. 25 - Prob. 9CTCh. 25 - Suggest why neither the original food involved nor...Ch. 25 - Prob. 11CTCh. 25 - Prob. 12CTCh. 25 - Prob. 1CM
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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.arrow_forwardFoodborne 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.arrow_forwardIndicate the possible source of microbiological contamination and ways to mitigate this problem during production. You may refer to any additional excipient that may be added with your product. Please Answer this qiestion using your own words.arrow_forward
- g. Why is toxicological evaluation important in using microbial rennet for cheese production?arrow_forwardDiscuss a selected local fermented food or drink giving particular attention to the fermentation procedure (natural or controlled culture), desired products, byproducts and the key fermentative microbes involved.arrow_forwarddescribe the different types of spoilage in canned foods and identify the organisms concerned in each type of spoilagearrow_forward
- Short description of the process occurring at each step of the extraction in the miniprep process indicating the purpose/action of the reagents usedarrow_forwardIndicate the possible source of microbiological contamination and ways to mitigate this problem during production. You may refer to any additional excipient that may be added with your product. Answer the following case study using your own words.arrow_forwardhaccp plan of hazard analysis of set yogurt Raw Material Hazard Number Identified Hazard & Source Type of Hazard(B/C/P) Preventative Measurearrow_forward
- Explain the importance of microbes as agents of food-borneillnesses.arrow_forwardExplain this. “Raw” or unpasteurized dairy products contain deadly microorganisms and should never be consumed by humans.arrow_forwardChoose the combination of answers that most accurately completes the statement. An important test for identifying Neisseria is a. production of oxidase c. sugar fermentation b. production of catalase d. beta-hemolysisarrow_forward
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