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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Chapter 32.9, Problem 1MQ
Summary Introduction
Clostridium botulinum and Clostridium perfringens belong to the class of gram-negative, anaerobic bacteria that mostly contaminate canned and packaged food products. The food poisoning caused by the species of this bacterium leads to a very serious form of poisoning. The bacteria also produce endospores in the dormant state which are highly resistant structures.
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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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- 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_forwardBotulism is commonly associated with ingestion of specific typesof food prepared in a particular manner. What is it about both thefood and preparation that encourages infection?arrow_forwardIdentify the causative agent of staphylococcal food poisoning and explain the method for transmission of the bacteria to food sources. Describe the characteristics of the staphylococcal toxin.arrow_forward
- Why is the cause of death similar in tetanus and botulism?arrow_forwardDefine the following terms:a. botulismb. botulinum toxinc. t-SNAREd. v-SNAREe. membrane fusionarrow_forwardDescribe the transmission of Staphylococcal food poisoning. Include details about how food can spread the disease even after cooking .arrow_forward
- Contrast common botulism with infant botulism, and relateprevention and treatment strategies for both.arrow_forwardWhich of these statements concerning foodborne botulism is false?a) It is not a central nervous system infection.b) Blurred vision is an early symptom.c) Food can taste normal but still cause botulism.d) Treatment is based on choosing the correct antibiotic.e) Control of the disease depends largely on proper food-canning techniques.arrow_forwardCompare and contrast on the pathogenesis/mechanism of action of Shigella dysenteriae and Listeria monocytogenes.arrow_forward
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