Prescott's Microbiology
10th Edition
ISBN: 9781259281594
Author: Joanne Willey, Linda Sherwood Adjunt Professor Lecturer, Christopher J. Woolverton Professor
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 41, Problem 3CHI
Why were aflatoxins not discovered before the 1960s? Do you think this was the first time they had grown in a food product to cause disease?
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Why were aflatoxins not discovered before the 1960s? Do you think this was the first time they had grown in a food product to cause disease?
Why we can’t add viruses as microorganisms that cause food spoilage as same as bacteria, molds and yeast?
Which of the following statements correctly describes exotoxins and endotoxins produced by various bacteria?
A. endotoxins are secreted into the environment while the bacteria are still alive
B. exotoxins are secreted into the environment while the bacteria are still alive
C. exotoxins are only released into the environment when the bacteria die and their cell walls break down
D. exotoxins are components of the outer membrane of the bacteria that produce them
Chapter 41 Solutions
Prescott's Microbiology
Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Describe the major approaches used in food...Ch. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5RIA
Ch. 41.2 - What are the major gases involved in MAP? How are...Ch. 41.3 - MICRO INQUIRY What foods are most prone to...Ch. 41.3 - What is the difference between a food-borne...Ch. 41.3 - What practical recommendations regarding food...Ch. 41.3 - Prob. 3RIACh. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - How are most food-borne pathogens detected?Ch. 41.4 - Why is it advantageous to omit the pre-enrichment...Ch. 41.4 - How is PulseNet used in the surveillance of...Ch. 41.4 - How are most food-borne pathogens detected?Ch. 41.5 - Can you name at least two features that make these...Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What major steps are used to produce cheese? How...Ch. 41.5 - Prob. 1.4RIACh. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - How do champagnes differ from wines?Ch. 41.5 - Describe how distilled spirits such as whiskey are...Ch. 41.5 - What microorganisms are most important in...Ch. 41.6 - What bacterial genera are often included in...Ch. 41.6 - How are probiotics used in agriculture?Ch. 41 - Compare the sell-by date of a package of hot dogs...Ch. 41 - You are going through a salad line in a cafeteria...Ch. 41 - Why were aflatoxins not discovered before the...Ch. 41 - What advantage might the Shiga-like toxin give E....Ch. 41 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Following recent outbreaks of E. coli O157:H7...
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