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 3WC
Outline the major methods used to prevent foodborne illness and spoilage. Explain the adage “When in doubt, throw it out� from a
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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 most common bacteria that cause foodborne infections and food poisoning.arrow_forwardi. Enumerate and describe each process involved in cheese-making using themicrobial rennet.arrow_forward78. A food-borne outbreak of gastroenteritis is being investigated. Which of the following concerns is the priorityfor a microbiologist?A. Gastroenteritis may be caused by several bacterial and viral pathogens.B. General food safety measures may have been violated during preparation.C. Several food sources may have been shared by the affected individuals.D. Symptoms of gastroenteritis may include diarrhea, nausea, and vomiting.79. An outbreak of dengue fever is to be investigated. Which of the following descriptive epidemiologyconsiderations is the most appropriate and urgent starting point for the investigation?A. AGENT – detection of Plasmodium(+) mosquitoesB. PERSON – age and sex distribution of casesC. PLACE – clustering of cases within a certain areaD. TIME – analysis of cases over a ten-year periodarrow_forward
- (b) How the “milk borne diseases” are spread? Enlist all the “Four Sources” from which the “microorganism in milk” come from. Enlist the “Diseases” transmitted through “Milk” like the “diseases of bovine (esp. Ox and Cow) origin. Enlist the “Diseases” transmitted through “Milk” like the “diseases of human” origin. Define and briefly discuss the “pasteurization of milk”.arrow_forwardA client comes into the clinic complaining of arthritic symptoms. In reviewing the chart, the nurse notices that the client had been in the clinic approximately 3 weeks ago. At that time, the client was treated for a foodborne illness. Which of the following foodborne illnesses may result in arthritic symptoms 3 to 4 weeks after the onset of the acute illness? O Salmonellosis O Listeriosis O Shigellosis pts O Botulismarrow_forwardClostridium difficile infection is the leading causeof hospital-associated gastrointestinal illness. It is typicallytreated with a course of antibiotics, but the infection recursin about 20% of cases. C. difficile infections are difficult toeradicate because the bacteria exist in two forms: a repli-cating, toxin-producing form and a spore form that is resis-tant to antibiotics. Fecal microbiota transplantation—thetransfer of normal gut microbiota from a healthy individ-ual—can resolve >90% of recurrent infections, a much bet-ter cure rate than further antibiotic treatment alone. Whydo you suppose microbiota transplantation is so effective?arrow_forward
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