Foundations in Microbiology
10th Edition
ISBN: 9781259705212
Author: Kathleen Park Talaro, Barry Chess Instructor
Publisher: McGraw-Hill Education
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Chapter 27.L1, Problem 1WC
Summary Introduction
Introduction:
Although there are strict regulatory measures and controlled processes conducted to treat the municipal water, several outbreaks of enteric diseases have been reported. There may be several reasons to it. Also, major care is taken in elimination of the coliforms from the water.
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Coliforms are commonly used as an indicator of drinking water quality. As we discussed, in March and April of 1993 there was a major outbreak of gastrointestinal illness in Milwaukee, Wisconsin caused by contamination in the public drinking water supply. As summarized by MacKenzie et al.1, “throughout the period from February to April 1993, samples of treated water from both (water treatment) plants were negative for coliforms and were within the limits set by the Wisconsin Department of Natural Resources for water quality.” Why, in this case, did coliforms remain at acceptable levels despite water contamination that resulted in over 400,000 cases of gastrointestinal illness?
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
a.) Infection with this pathogen can result in a wide range of diseases from ear infections to meningitis.
Group of answer choices
Haemophilus influenzae
Francisella tularensis
Enterococcus faecalis
Naegleria fowleri
b.)As with all microbial control methods, the _______ the cells are exposed, the ______ damage accumulates.
Group of answer choices
longer, less
shorter, more
longer, more
c.) Which of the following wavelengths would NOT be considered ultraviolet radiation?
Group of answer choices
360 nm
200 nm
600 nm
25 nm
Chapter 27 Solutions
Foundations in Microbiology
Ch. 27.1 - Prob. 1ELOCh. 27.1 - Outline the steps in treatment of municipal water...Ch. 27.1 - Prob. 3ELOCh. 27.1 - Draw a diagram of the flow of water in a utility...Ch. 27.1 - Prob. 2CYPCh. 27.1 - Prob. 3CYPCh. 27.1 - Prob. 4CYPCh. 27.1 - Prob. 5CYPCh. 27.1 - How does treatment of drinking water and sewage...Ch. 27.2 - Prob. 4ELO
Ch. 27.3 - Characterize the basic science behind the use of...Ch. 27.3 - Describe the microbiological processes involved in...Ch. 27.3 - Outline the fermentation processes related to the...Ch. 27.3 - Explain several ways that microbes may be used as...Ch. 27.4 - Prob. 9ELOCh. 27.4 - Prob. 10ELOCh. 27.4 - Prob. 11ELOCh. 27.4 - Prob. 12ELOCh. 27.4 - Prob. 7CYPCh. 27.4 - Prob. 8CYPCh. 27.4 - Outline the steps in beer making.Ch. 27.4 - List the steps in wine making.Ch. 27.4 - Prob. 11CYPCh. 27.4 - Prob. 12CYPCh. 27.4 - Describe five types of fermentations.Ch. 27.4 - What are the main criteria regarding the safety of...Ch. 27.4 - Prob. 15CYPCh. 27.4 - Prob. 16CYPCh. 27.4 - Prob. 17CYPCh. 27.5 - Prob. 13ELOCh. 27.5 - Describe industrial fermentations and the role of...Ch. 27.5 - Outline the steps in industrial mass production of...Ch. 27.5 - Prob. 16ELOCh. 27.5 - Prob. 18CYPCh. 27.5 - Prob. 19CYPCh. 27.5 - What is meant by biotransformation?Ch. 27.5 - Prob. 21CYPCh. 27.5 - Explain what is meant by downstream processing.Ch. 27.5 - List some specific examples of products derived...Ch. 27.L1 - Prob. 1MCQCh. 27.L1 - Milk is usually pasteurized by a. the...Ch. 27.L1 - Substances given off by yeasts during fermentation...Ch. 27.L1 - Which of the following is added to facilitate milk...Ch. 27.L1 - Prob. 5MCQCh. 27.L1 - Prob. 6MCQCh. 27.L1 - Prob. 7MCQCh. 27.L1 - Prob. 8MCQCh. 27.L1 - The large tanks used in industrial production of...Ch. 27.L1 - Prob. 10MCQCh. 27.L1 - Prob. 1CSRCh. 27.L1 - Prob. 2CSRCh. 27.L1 - If the bacterium in question during the perlo...Ch. 27.L1 - Prob. 1WCCh. 27.L1 - Summarize the basic processes in food...Ch. 27.L1 - Outline the major methods used to prevent...Ch. 27.L1 - Prob. 4WCCh. 27.L2 - Describe three important potential applications of...Ch. 27.L2 - Prob. 2CTCh. 27.L2 - a. What is the purpose of boiling the wort in beer...Ch. 27.L2 - Prob. 4CTCh. 27.L2 - Explain the ways that biotransformation by...Ch. 27.L2 - Log on to http: //www.cdc.gofv/pulseiiety to learn...Ch. 27.L2 - Prob. 1VCCh. 27.L2 - From chapter 8, Figure 8.23. Correlate the stages...
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- 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 milkarrow_forwardSavlon Extra” disinfectant is known to exhibit good antimicrobial activity against Shigella dysenteriae. At 20oC a concentration of 5% v/v kills 2.0 x106 Sh. dysenteriae cells in 15 minutes. At 25oC the organisms were killed in 5 minutes. a) Calculate the temperature coefficient of Savlon Extra b). How long will it take the same concentration to kill the same number of Sh. dysenteriae cells at 30oC?arrow_forwardMicroorganism growth in complex natural environments such as soils and waters can be utilized to carry out environmental management processes. Give one term for the process you would use to cleanse a marine oil spill and discuss at least 3 types thereof. Outline factors that would facilitate the success of the process you mentioned on 1. Discuss the use of indicator organisms in testing the quality of drinking water.arrow_forward
- Every year, supposedly safe municipal water supplies cause outbreaks of enteric illness.Using the Wisconsin outbreak example from the 1990s, explain how pathogens can slip through water analysis and treatment processes undetected and untreated.arrow_forwarda.explanation on how a cultured bacteria should be able to cause disease in healthy organism once inoculated. b.explanation on how the bacteria should be able to reisolated from the experimentally infected host organism and should show similar properties of the original bacteriaarrow_forwardThe 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?arrow_forward
- about microorganims a. How are microorganisms beneficial in the food industry? b. Use of Microbes for Improving Food Safety and Quality c. How do you ensure the microbial safety of the food industry?arrow_forwardI just did an acute toxicity experiment using treated and non-treated effluents with daphnia magna and my mortality rate was higher in the treated effluent. My question is why is treated pulp effluent more harmful than non-treated pulp effluent on daphnia magna? If possible please provide links for references, this is not an easy topic to find.arrow_forwarda) Define 'Disinfection' and 'Sterilization' OR differentiate between them. b) Enlist the different methods of 'Disinfection' which method would you recommend for 'Municipal Water Supply' and WHY? Depending on the availability of 'Source of Water which 'Source' is more important than the other for disinfection and WHY? Give reason. c) of them is stronger than the other and by what percentage? Define or differentiate between “Free Available Chlorine" and “Combined Available Chlorine". Write their Chemical Formulae and mention which one d) Define “Break Point Chlorination". With the help of a neat Figure' show the "Break Point" and also show "Combined Available Chlorine", "Free Available Chlorine" and "Total Available Chlorine". Mention the “Dosage" in order to obtain a “Free Available Chlorine Residual" of about 0.5 mg/l or above. e) Define the term “Chlorine Demand" of water. What are the "Factors" OR enlist the "Factors" that show the "Effectiveness of Chlorine".arrow_forward
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