EBK MICROBIOLOGY:W/DISEASES BY BODY...-
5th Edition
ISBN: 9780134608242
Author: BAUMAN
Publisher: PEARSON
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Chapter 9, Problem 5CT
Over 1000 people developed severe diarrhea, and at least four died, from a strain of Salmonella enterica in the fall of 2012. Epidemiologists determined that infection resulted from the consumption of contaminated smoked salmon. Based on this chapter, what methods to control microbial growth are available to fishermen, packers, and stores that might have prevented such an outbreak? What other precautions could consumers have taken?
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There have been many cases of human infection with Salmonella caused by contact (or ingestion) with raw or undercooked chicken. This is an example of which type of microbial source for foodborne illness?
which option is the answer:
1. Contamination by human microbiota or pathogens during handling & preparation
2. A food animal – infection or colonization during its lifetime
3. Contamination by human or animal feces during growing, harvesting, washing, transport, or storage
4. None of the other four answers are correct
5. Contamination by naturally occurring environmental organisms from soil or other sources
Why does Helicobacter pylori cause ulceractions in the lining of the Stomach?
1)The microbes secrete a toxin that prevents the host from detecting invasion of the microbe and thus allows it to thrive in the stomach and damage the host cells.
2)After invasion of the microbe in the cells lining the stomach, they are no longer able to produce mucous to protect the host cells from acid erosion
3)The microbe produces an enzyme that causes the cell to produce potent digestive enzymes that erode the stomach lining.
4)Once the microbe has entered the stomach, it releases digestive enzymes that degrade the mucous secreting cells.
_________________ is one of the precautionary methods that help in destroying any infections and acts as an infection control policies.
Question options:
A)
Infection control
B)
Hand Hygiene
C)
OSHA
Chapter 9 Solutions
EBK MICROBIOLOGY:W/DISEASES BY BODY...-
Ch. 9 - Why does milk eventually go bad despite being...Ch. 9 - Prob. 1EDCSCh. 9 - Why are BSL-4 suits pressurized? Why not just wear...Ch. 9 - Prob. 3TMWCh. 9 - Prob. 4TMWCh. 9 - Prob. 1MCCh. 9 - Prob. 2MCCh. 9 - Prob. 3MCCh. 9 - Prob. 4MCCh. 9 - Prob. 5MC
Ch. 9 - Prob. 6MCCh. 9 - Prob. 7MCCh. 9 - Prob. 8MCCh. 9 - The presarva1icn of beef jerky from microbial...Ch. 9 - Prob. 10MCCh. 9 - Which of the following substances would most...Ch. 9 - Which of the following adjectives best describes a...Ch. 9 - Prob. 13MCCh. 9 - Prob. 14MCCh. 9 - Prob. 15MCCh. 9 - Prob. 16MCCh. 9 - Which of the following disinfectants acts against...Ch. 9 - Which of the following disinfectants contains...Ch. 9 - Prob. 19MCCh. 9 - Prob. 20MCCh. 9 - Describe three types of microbes that are...Ch. 9 - Compare and contrast four tests that have been...Ch. 9 - Prob. 3SACh. 9 - Why do warm disinfectant chemicals generally work...Ch. 9 - Why are Gram-negative bacteria more susceptible to...Ch. 9 - Describe five physical methods of microbial...Ch. 9 - Prob. 7SACh. 9 - Prob. 8SACh. 9 - Compare and contrast desiccation and...Ch. 9 - Prob. 10SACh. 9 - Prob. 11SACh. 9 - Prob. 12SACh. 9 - Prob. 13SACh. 9 - What are some advantages and disadvantages of...Ch. 9 - Prob. 15SACh. 9 - Calculate the decimal reduction time (D) for the...Ch. 9 - Prob. 2VICh. 9 - Prob. 1CTCh. 9 - Prob. 2CTCh. 9 - Prob. 3CTCh. 9 - Prob. 4CTCh. 9 - Over 1000 people developed severe diarrhea, and at...Ch. 9 - Prob. 6CTCh. 9 - Prob. 7CTCh. 9 - Prob. 8CTCh. 9 - Prob. 9CTCh. 9 - Prob. 10CTCh. 9 - Prob. 11CTCh. 9 - Where should you place a sterilization indicator...Ch. 9 - Why is liquid water necessary for microbial...Ch. 9 - Prob. 14CTCh. 9 - During the fall 2001 bioterrorist attack in which...Ch. 9 - What common household antiseptic contains a heavy...Ch. 9 - What is the phenol coefficient of phenol when used...Ch. 9 - Prob. 1CM
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