Brock Biology of Microorganisms Plus Mastering Microbiology with Pearson eText -- Access Card Package (15th Edition)
15th Edition
ISBN: 9780134268668
Author: MADIGAN
Publisher: PEARSON
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Textbook Question
Chapter 32.6, Problem 2MQ
Identify physical and chemical methods used for food preservation. How does each method limit growth of microorganisms?
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Chapter 32 Solutions
Brock Biology of Microorganisms Plus Mastering Microbiology with Pearson eText -- Access Card Package (15th Edition)
Ch. 32.1 - What is potable water?Ch. 32.1 - Prob. 2MQCh. 32.1 - Prob. 1CRCh. 32.2 - Why is Escherichia coli used as an indicator...Ch. 32.2 - What procedures are used to ensure the safety of...Ch. 32.2 - Prob. 1CRCh. 32.3 - What organism causes cholera, and what are the...Ch. 32.3 - Prob. 2MQCh. 32.3 - Prob. 3MQCh. 32.3 - Why are antibiotics ineffective for the treatment...
Ch. 32.4 - How is legionellosis transmitted?Ch. 32.4 - Identify specific measures for control of...Ch. 32.4 - Prob. 1CRCh. 32.5 - Contrast the causative agents of typhoid and noro...Ch. 32.5 - Prob. 2MQCh. 32.5 - Prob. 1CRCh. 32.6 - List the major food groups as categorized by their...Ch. 32.6 - Identify physical and chemical methods used for...Ch. 32.6 - List some dairy, meat, beverage, and vegetable...Ch. 32.6 - Prob. 1CRCh. 32.7 - Prob. 1MQCh. 32.7 - Describe microbial sampling procedures for solid...Ch. 32.7 - Prob. 3MQCh. 32.7 - Prob. 1CRCh. 32.8 - Identify the symptoms and mechanism of...Ch. 32.8 - Prob. 2MQCh. 32.8 - Staphylococcal food poisoning results from the...Ch. 32.9 - Prob. 1MQCh. 32.9 - Prob. 2MQCh. 32.9 - Clostridium food poisoning results from ingestion...Ch. 32.10 - Describe salmonellosis food infection. How does a...Ch. 32.10 - Prob. 2MQCh. 32.10 - Prob. 1CRCh. 32.11 - How do STEC strains of Escherichia coli differ...Ch. 32.11 - Why are meats prime vehicles for pathogenic E....Ch. 32.11 - Toxigenic Escherichia coli cause many food...Ch. 32.12 - Describe the pathology of Campylobacter food...Ch. 32.12 - Prob. 2MQCh. 32.12 - Prob. 1CRCh. 32.13 - Prob. 1MQCh. 32.13 - Prob. 2MQCh. 32.13 - Prob. 1CRCh. 32.14 - In what two forms can Bacillus cereus food...Ch. 32.14 - Compared with all other foodborne or waterborne...Ch. 32.14 - Prob. 1CRCh. 32 - As a visitor to a country in which cholera is an...Ch. 32 - Prob. 2AQCh. 32 - Prob. 3AQ
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- What techniques are used for detection and enumeration of microorganisms in foods?arrow_forwardWhat is the importance of agar plates and bacteria cultures in food microbiology?arrow_forwardWhat are other food items that are derived from microbial processes? Identify the microorganisms involved in the production of these food microbiological productsarrow_forward
- Microorganisms are often grouped according to their optimum growth temperatures. Which groups are most likely to spoil refrigerated foods?arrow_forwardWhich microbes are used as starter cultures in bread, beer, wine,cheeses, and sauerkraut?arrow_forwardexplain food preservation and explain methods used in food reservation (Non-chemical), such as heating, freezing and drying.?arrow_forward
- How irradiations are helpful in food preservation? explain brieflyarrow_forwarddescribe the different types of spoilage in canned foods and identify the organisms concerned in each type of spoilagearrow_forwardPropose a confirmatory procedure that will determine if the microbial growth recovered from canned food that displays no evidence of spoilage is from the canned product itself or from laboratory contaminationarrow_forward
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