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Coliform bacteria are common contaminants of meats. Why might one expect to find coliforms in samples of meat?
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- If coliforms were present on a plated sample, would you know with certainty that the coliforms are disease-causing? Why or why not?Agar is a complex polysaccharide obtained from seaweed and cannot be digested by most microorganisms. Why does this property make agar an excellent solidifying agent for microbiological media?Microorganisms are often grouped according to their optimum growth temperatures. Which groups are most likely to spoil refrigerated foods?
- If coliform bacteria are native to human colons, why the big concern over coliform contamination?A stool specimen of a patient with severe diarrhea was cultured in a series of specialized media for isolation of enteric organisms. The cultures yielded three isolates that were species of Salmonella, Shigella, and Escherichia. Explain why the Hydrogen sulfide production test would be diagnostically significant.Why are meats prime vehicles for pathogenic E. coli? How cancontaminated meat be rendered safe to eat?
- Coliform bacteria are common contaminants of meats. In terms of food safety, why is it suggested to cook hamburgers medium-well to well-done, whereas steaks can be cooked rare?Which of the following is a characteristic of fecal coliforms? Question 10 options: A) Gram-positive B) endospore forming C) lactose-fermenting D) cocci-shapedSince there are still bacteria left in pasteurized milk, why is it not routinely sterilized instead so that everything is killed?