Microbiology with Diseases by Taxonomy (5th Edition)
5th Edition
ISBN: 9780134151441
Author: BAUMAN
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 26, Problem 12CT
Summary Introduction
To suggest:
The reason for which the original food or organism responsible for food poisoning could not be identified in more than 80% of the food poisonings.
Introduction:
Food poisoning results from the consumption of spoiled food that cause illness in an individual. Food poisoning can be divided into 2 types: food intoxication and food infection. Food infection is caused by the consumption of contaminated food whereas food intoxication is caused by the consumption of toxic food.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
How Microorganism harming food? Please briefly explain at your own words.
Discuss a selected local fermented food or drink in Ghana giving particular attention to the fermentation procedure (natural or controlled culture),desired products,byproducts and the key fermentative microbes involved.
What are other food items that are derived from microbial processes? Identify the microorganisms involved in the production of these food microbiological products
Chapter 26 Solutions
Microbiology with Diseases by Taxonomy (5th Edition)
Ch. 26 - Prob. 1MCCh. 26 - Prob. 2MCCh. 26 - Prob. 3MCCh. 26 - Prob. 4MCCh. 26 - Prob. 5MCCh. 26 - Prob. 6MCCh. 26 - Which of the following is added during water or...Ch. 26 - Prob. 8MCCh. 26 - Prob. 9MCCh. 26 - Prob. 10MC
Ch. 26 - In the environment, nutrients are generally...Ch. 26 - Most chemical elements exist in the environment as...Ch. 26 - In the carbon cycle, microbes convert _______. a....Ch. 26 - Prob. 14MCCh. 26 - In aquatic environments, most microbial life is...Ch. 26 - Prob. 16MCCh. 26 - Of the following characteristics, which would...Ch. 26 - Anammox reactions are _______. a. anaerobic and...Ch. 26 - Prob. 19MCCh. 26 - Prob. 20MCCh. 26 - Match each term with its correct definition. 1. __...Ch. 26 - Prob. 1TFCh. 26 - Prob. 2TFCh. 26 - Prob. 3TFCh. 26 - __ Methane is a gas produced by microbial...Ch. 26 - Prob. 5TFCh. 26 - __ Recalcitrant molecules can be degraded by...Ch. 26 - __ Biofilms of microorganisms form in aquatic...Ch. 26 - __ Cooperation is common among microorganisms...Ch. 26 - ______ Aquatic microorganisms are more prevalent...Ch. 26 - _______ Abyssal organisms are found near shores of...Ch. 26 - Prob. 1FIBCh. 26 - Prob. 2FIBCh. 26 - Prob. 3FIBCh. 26 - Prob. 4FIBCh. 26 - Leaching of compounds from mine tailings often...Ch. 26 - Biogeochemical cycling involves three primary...Ch. 26 - Nitrogen exists primarily as ______ in the...Ch. 26 - Prob. 8FIBCh. 26 - A _________ is a device composed of microbes and...Ch. 26 - Prob. 10FIBCh. 26 - Label the general phases in the carbon cycle.Ch. 26 - Label the processes of the nitrogen cycle.Ch. 26 - Why does the application of recombinant DNA...Ch. 26 - Given what you know about microbial nutrition and...Ch. 26 - Compare the types of alternative fuels that could...Ch. 26 - Prob. 4CTCh. 26 - Even though water and wastewater undergo...Ch. 26 - Take a critical look at the garbage in all of your...Ch. 26 - Prob. 7CTCh. 26 - Prob. 8CTCh. 26 - Explain why sake- sometimes called rice wine-would...Ch. 26 - Inexpensive bulk wines and wines that have been...Ch. 26 - Prob. 11CTCh. 26 - Prob. 12CTCh. 26 - Prob. 13CTCh. 26 - Explain how biosensors might be used for water...Ch. 26 - Prob. 15CTCh. 26 - Using the following terms, fill in the following...Ch. 26 - Even though microbes are naturally present in raw...Ch. 26 - Prob. 2TMWCh. 26 - A blogger stated that germs (microorganisms) are...Ch. 26 - Compare human, animal, and plant pathogens that...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- 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
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Human Anatomy & Physiology (11th Edition)BiologyISBN:9780134580999Author:Elaine N. Marieb, Katja N. HoehnPublisher:PEARSONBiology 2eBiologyISBN:9781947172517Author:Matthew Douglas, Jung Choi, Mary Ann ClarkPublisher:OpenStaxAnatomy & PhysiologyBiologyISBN:9781259398629Author:McKinley, Michael P., O'loughlin, Valerie Dean, Bidle, Theresa StouterPublisher:Mcgraw Hill Education,
- Molecular Biology of the Cell (Sixth Edition)BiologyISBN:9780815344322Author:Bruce Alberts, Alexander D. Johnson, Julian Lewis, David Morgan, Martin Raff, Keith Roberts, Peter WalterPublisher:W. W. Norton & CompanyLaboratory Manual For Human Anatomy & PhysiologyBiologyISBN:9781260159363Author:Martin, Terry R., Prentice-craver, CynthiaPublisher:McGraw-Hill Publishing Co.Inquiry Into Life (16th Edition)BiologyISBN:9781260231700Author:Sylvia S. Mader, Michael WindelspechtPublisher:McGraw Hill Education
Human Anatomy & Physiology (11th Edition)
Biology
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:PEARSON
Biology 2e
Biology
ISBN:9781947172517
Author:Matthew Douglas, Jung Choi, Mary Ann Clark
Publisher:OpenStax
Anatomy & Physiology
Biology
ISBN:9781259398629
Author:McKinley, Michael P., O'loughlin, Valerie Dean, Bidle, Theresa Stouter
Publisher:Mcgraw Hill Education,
Molecular Biology of the Cell (Sixth Edition)
Biology
ISBN:9780815344322
Author:Bruce Alberts, Alexander D. Johnson, Julian Lewis, David Morgan, Martin Raff, Keith Roberts, Peter Walter
Publisher:W. W. Norton & Company
Laboratory Manual For Human Anatomy & Physiology
Biology
ISBN:9781260159363
Author:Martin, Terry R., Prentice-craver, Cynthia
Publisher:McGraw-Hill Publishing Co.
Inquiry Into Life (16th Edition)
Biology
ISBN:9781260231700
Author:Sylvia S. Mader, Michael Windelspecht
Publisher:McGraw Hill Education
Industrial Processes and By-products | 9-1 GCSE Chemistry | OCR, AQA, Edexcel; Author: SnapRevise;https://www.youtube.com/watch?v=CMLKgqEMXwc;License: Standard Youtube License