Answered: Identify the microorganism/ group of…

Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: a. Salmon pink discoloration of sauerkraut

Essentials of Pharmacology for Health Professions

7th Edition

ISBN:9781305441620

Author:WOODROW

Publisher:WOODROW

ChapterCRE2: Comprehensive Review Exam For Part 2

Section: Chapter Questions

Problem 10CEP2

See similar textbooks

Related questions

Q: A positive lipid hydrolysis test is indicated by the growth of bacteria on the medium. A positive…

Q: Which of the following statements are true? Select one or more: O a. All biosimilars are…

A: Biosimilar drugs are very similar to the drugs of biological origin. They are not structurally…

Q: Discuss the similarity and difference between the following terms and describe briefly the…

A: Food Analysis and Characterization ---Food analysis is the discipline dealing with the development ,…

Q: 9. IMVIC Tests A. Indole Production METHYL RED TEST B. Citrate Utilization C. butanediol Production…

A: Biochemical characterization includes IMViC reactions that are a set of 4 important reactions. These…

Q: Why is boiling at standard temperature and pressure an inadequate method of processing for canned…

A: Canning is done to give the food products larger and stable shelf life. They must remain…

Q: The stain used in the starch hydrolysis test: a.Does not stain the media surrounding positive…

A: The stain used in the starch hydrolysis is usually iodine. Starch hydrolysis test is used as an…

Q: IC. ZAK'S TEST The figure below summarizes the results for acrolein test. Provide the correct…

A: Fatty acids are important micromolecules which combine together to form lipids in plants, animals…

Q: define cross-contamination and describe what may happen as result of eating contaminated food name…

A: When humans eat food infected with hazardous bacteria, parasites, viruses, or poisons, they get food…

Q: Describe the production process of wine, highlighting the role of the microorganisms involved and…

A: * The process of making wine has following processes: harvesting crushing grapes fermenting ageing…

Q: What volume of water is needed to make 40uL of 100ug/mL BSA from a 2mg/mL BSA stock? Group of answer…

A: C1V1=C2V2 is used to calculate an unknown quantity where two solutions/mixtures are proportional

Q: retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend…

A: In retort pouch food is filled into a pouch . Then it sealed and next heated to extremely high…

Q: Indicate the possible source of microbiological contamination and ways to mitigate this problem…

A: Microbiological contamination is defined as the non-intended introduction of infectious material…

Q: Indicate the possible source of microbiological contamination and ways to mitigate this problem…

A: Microbiological contamination is defined as the non-intended introduction of infectious material…

Q: Which one of the following statements about liquid media is false Select one: a-is prepared without…

A: Liquid media are growth medium used in the microbiological experiments. They can provide a medium on…

Q: Identify the microorganism/ group of microorganisms involved in the spoilage of the following food:…

A: Spoilage of food products causes great harm to the manufacturer and also to the people consuming it…

Q: hat are the steps of pasta technology? Select one: a. ingredients -> mixing -> press -> shape…

A: The steps of pasta technology are Ingredients: Ingredients are very important by which pasta has…

Q: What microbes are found in the following foods? –Country-cured ham –Dry sausages –Coffee beans…

A: The organisms which cannot be seen through the naked eye and require a microscope to be observed are…

Q: There have been many cases of human infection with Salmonella caused by contact (or ingestion) with…

A: Correct option is 3. Contamination by human or animal feces during growing, harvesting, washing,…

Q: Use of Microbes for Improving Food Safety and Quality Yeast Probiotics Please have a whole…

A: An eaten probiotic is a live microorganism that has a favourable effect on the prevention and…

Q: Why do bacteria produce exoenzymes? 2. Lipases are one of the most commonly used enzymes in…

A: 1. Why do bacteria produce exoenzymes? Bacterial use the produced exoenzymes as a primary…

Q: A B Primary metabolite Secondary metabolite 1. B. subtilis A. Lactic acid I. 2. Xanthomonas B.…

A: 1. B.subtilis H. Amylase 2. Xanthomonas…

Q: Proteus vulgaris is positive for the production of the enzyme phenylalanine whereas Escherichia coli…

A: INTRODUCTION Proteus vulgaris is a Gram-negative, rod-shaped, nitrate-reducing, indole-positive, and…

Q: I and V

A: Liquor : an alcoholic drink that is distilled from grains or plants, such as rum, vodka, gin or…

Q: What is the scientific name of the microorganism/s and its general characteristics? b. Why those…

A: Microorganisms are also known as microbes and they have a binomial nomencature which consists of two…

Q: A patient has chronic indigestion due to an overproduction of stomach acid. Which foods should the…

A: The stomach has cells called parietal cells that secreted hydrochloric acid (HCl). Thus, the pH of…

Q: Match the chemical used as an indirect food additive to its associated health risks:

A: Hi! Thank you for the questions. As you have posted multiple questions, I will be answering the…

Q: Write briefly about Metabolism of drugs ( just 5 lines )

A: Disclaimer: Since you have asked multiple questions, we will solve the first question for you. If…

Q: The following are microbial products. Beside each product, identify the microorganisms producing it…

A: Answers of first three parts of a multipart question will be given. 1. MSG stands for monosodium…

Q: 1-The method of sterilizations we used in the tissue culture lab a. Fumigation b. Filtration C.…

A: The removal of any microorganism or viable spores or bacteria or viruses from the surface. The…

Q: A parent calls to ask about giving a medication for diarrhea to his child, 12 years of age, who is…

A: To administer the drug to the patient is a very important role of the nurse. SO it is necessary for…

Q: Identify among and between bottles. explain a. Which mixture had the greatest yeast activity? Least…

A: Yeast strains are actually made up of living eukaryotic microbes When yeast eat sugar and turn it…

Q: Uses of tannins consist of: Select one: a. leather tanning and ink manufacturing b. Astringent,…

A: Tannins: Tannin is also called as tannic acid that acts as a deterrents and is used for various…

Q: 1) would you describe the contents of the soil-inoculated broth as being a “pure culture”? Why or…

A: 1. A soil-inoculated broth cannot be considered as a “pure culture”. A pure culture is a collection…

Q: Interpret the microbiological and pH test results obtained in tempeh production. Stage Time PCA DRBC…

A: Introduction Tempeh is a traditional food of many countries. It is prepared from fermented soya…

Q: 7.__________ is a carbohydrate or sugar that can be fermented by some pathogenic Staphylococci.

A: A culture medium that is specifically designed to allow the growth of only a certain type of…

Q: In a tabular form, enumerate other chemical qualitative tests for carbohydrates, discuss its…

A: Carbohydrates are biomolecules composed of carbon, hydrogen and oxygen. They are the most abundant…

Q: The colonies on a positive MSA plate would appear ________________. 2. Which of the following tests…

A: Introduction Coliform is the gram-negative bacterial specie that can be motile or non-motile and are…

Q: Cannabinoids include: A) lysergic acid B) diethylamide C) hashish D) ketamine

A: Cannabinoids are compounds found in the plant Cannabis sativa. The compound tetrahydrocannabinol…

Q: Identify the microorganism/ group of microorganisms involved in the spoilage of the following food:…

A: "Since you have asked multiple questions, we will solve the first question for you. If you want any…

Q: sabuoraud slope culture contains a black mould. describe a diagnostic method you can use to identify…

A: Introduction:- SDA is essentially utilized for the particular development of yeasts, molds and…

Q: Identify the genus that best fits each of the following descriptions: a. This organism can produce a…

A: Introduction: Those living beings that cannot be visualized without the use of instruments are…

Q: Look for two product of Milk in the internet and answer the following queston: 1. Method of…

A: Two milk products are chosen for the current study namely cheese and butter

Q: Triple Sugar Iron (TSI)Agar Report Slant/Butt reaction (use the letters): ______________________…

A: Triple Sugar Iron Agar Test It is defined as a microbiological test which is used to test the…

Q: The nutrient broth is a basic media used for growing a broad variety of microorganisms in the…

A: In research, many experiments are conducted to prove a concept. In this process, obtaining…

Q: All of the following bacteria cause food poisoning EXCEPT: a. Staphylococcus aureus b. Treponema…

A: Food poisoning is an illness caused by eating contaminated food and bacteria are known to cause most…

Q: All of the following agars are selective and/or differential, Except: Group of answer choices…

A: Selective media is a chemical substances in the media inhibit the growth of one type of bacteria…

Question

Identify the microorganism/ group of microorganisms involved in the spoilage of the following food:

a. Salmon pink discoloration of sauerkraut

b. Blue cottony growth on oranges

c. Canned curdled evaporated milk

Expert Solution

This question has been solved!

Explore an expertly crafted, step-by-step solution for a thorough understanding of key concepts.

SEE SOLUTION Check out a sample Q&A here

Step 1

Step 2

Step 3

Step 4

Step 5

Step by step

Solved in 5 steps

SEE SOLUTION Check out a sample Q&A here

Knowledge Booster

Learn more about

Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.

Similar questions

Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: a.. Canned curdled evaporated milk b. Blue cottony growth on oranges
Identify the microorganism/ group of microorganisms involved in the spoilage of Salmon pink discoloration of sauerkraut
Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: Glutinous rice cake with sticky substance at the center Salmon pink discoloration of sauerkraut Canned curdled evaporated milk Blue cottony growth on oranges
Identify the microorganism/ group of microorganisms involved in the spoilage of Canned curdled evaporated milk
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
Describe characteristics of Proteus Vulgaris in the Agar: (How does colonies look like (color) and explain does it grow on that agar. Blood Agar (Aerobic) MacConkey EMB PEA Mannitol Salt Agar Chocolate Agar Nutrient Agar
The close organoleptic examination (using the five senses) of a food sample may give valuable information as to the possible microorganisms involved in food spoilage, and which types to look for. ). Give an example of possible causative agents to test for. Why are you considering this microorganism as a possible causative agent?
1. Write briefly about Metabolism of drugs ( just 5 lines ) 2. Write briefly about Polyethylene glycol ( just 3 lines ) 3. The levigating agent , explain about its role in Suppositories manufacturing 4. Write in details about types of gel 5. Write in details about fusion method in ointment preparation
My professor instructed me to make presentation on this topic "Application of FISH for diagnosis of oral microbial diseases". He instructed me to make 4 slides, can you give me proper information and some points which i can include on those 4 slides? It will be great if you do so... Please answer at your own easy words .
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.
Write a 1-2 paragraph case study that accurately depicts the disease caused by Clostridium Botulinum. If your organism is transmitted in a specific location or under certain circumstances be sure your patient has been to those locations or engaged in those behaviors that would lead to transmission Have the appropriate timeline in terms of incubation and length of illness. Cover the important symptoms. You do not have to give all possible symptoms, just the typical one. Provide some important laboratory test results without stating the name of your microorganism. Provide the Epidemiology, Pathogenesis, Clinical Manifestations, Laboratory Tests, Treatment and Prevention.
Microbial secondary metabolites are compounds produced by strains of certain microbial(antimicrobial agent).such as penicillin and cephalosporin. Describe the industrial fermentation process of each of these antibiotics. 1.name of the strain used as inoculum 2.type of fermentation process (batch, fed-batch, continuous) and bioreactor used. 3.media preparation (carbon source, nitrogen source, salts, oxygen requirements) 4.Temperature and pH maintained.