Prescott's Microbiology
11th Edition
ISBN: 9781260211887
Author: WILLEY, Sandman, Wood
Publisher: McGraw Hill
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Chapter 41.2, Problem 5CC
Summary Introduction
Listeria phages are used to kill the pathogen, Listeria monocytogenes, which is found on the surface of ready to eat meats. This bacterium contaminates the meats and causes serious illness to the consumers or humans.
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Why must the top agar be supplemented with maltose?
A) Maltose allows for binding of the phage to the E. Coli and aids in the infection process
B) Maltose helps stabilize the phage within the media
Why are encapsolated bacteria generally more pathogenic than un-capsolated strains.
a. Because capsule allows the organism to hide in the body of the host.
b. because the capsule causes the phagocyte to mutate c. because the capsule protects bacteria from host immune cells
d. because the capsule kills the phagocytes
e. because the capsule stimulates a potent immune response in the host.
Identifying an unknown bacterium is an essential step in the diagnosis and treatment process. Since not every antibiotic is effective against every type of bacteria, knowing what caused a particular infection allows us to make correct prescriptions so patients can recover more quickly. Knowing the cause of an infection also prevents antibiotic resistance as well, since incorrect prescriptions allow bacteria to be unnecessarily be exposed to antibiotics, increasing the chances of developing resistance.
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 - Prob. 1CCCh. 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. 5CC
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. 3CCCh. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - Prob. 1CCCh. 41.4 - Prob. 2CCCh. 41.4 - Prob. 3CCCh. 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. 4CCCh. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - Prob. 6CCCh. 41 - Prob. 1RCCh. 41 - Prob. 2RCCh. 41 - Prob. 3RCCh. 41 - Prob. 4RCCh. 41 - Prob. 5RCCh. 41 - Prob. 6RCCh. 41 - Prob. 7RCCh. 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 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Prob. 5AL
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