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 2CSR
Summary Introduction
To review:
Why was DNA profile of the isolated strain from some people different from eth outbreak strain?
Introduction:
During the chipotle outbreak, investigations revealed that the patients had been infected by E. coli strain. The slow pace of this infection made it difficult to investigate the matter this takes around 7 to 10 days to show symptoms.
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During this outbreak, some people sickened with listeriosis testedpositive for Listeria monocytogenes in their bloodstream, but a DNAprofile of the bacterium showed that it was not the outbreak strain.What likely conclusion can be drawn from this information?a. It is a false positive.
b. The person is not part of the outbreak.c. Listeria monocytogenes mutates frequently, making DNAprofiling unreliable.d. The person has already begun to recover from the disease.
During the Chipotle outbreak, some people were sickened withE. coli, but a DNA profile of the bacterium in their feces showed that it was not the outbreak strain. What conclusion can be drawn fromthis information?a. The person was not sickened by E. coli.b. The person is not part of the outbreak.c. Escherichia coli mutates frequently, making DNA profilingunreliable.d. The person has already begun to recover from the disease.
Which of the following compounds represents a peptidoglycan specific antibiotic ?
A. tetracycline
B. chloramphenicol
C. penicillin
D. aspirin
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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