Brock Biology of Microorganisms (15th Edition)
15th Edition
ISBN: 9780134261928
Author: Michael T. Madigan, Kelly S. Bender, Daniel H. Buckley, W. Matthew Sattley, David A. Stahl
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 32.7, Problem 3MQ
Summary Introduction
A disease outbreak is the rapid spreading of the disease from one individual to another within a specified area for a given period of time. The disease outbreak can take place at any public place like school, cafeteria, restaurant, hotel, military mess, and so on. The disease can be spread by an infected individual or contaminated food or water.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
The laboratory plays an important role in the investigation and identification of the cause of food-borne illness outbreaks. The lab can be a much more important, and less celebrated, tool to prevent an outbreak of disease.
Which steps of the food processing and distribution systems are of the most value in evaluating the risks?
How can this information be incorporated into safety inspections to improve the integrity of the system?
How can the use of laboratory data as a preventive measure help enhance the investigation of disease outbreaks?
The student will post one thread of at least 400-500 words and AMA citation style.
The laboratory plays an important role in the investigation and identification of the cause of food-borne illness outbreaks. The lab can be a much more important, and less celebrated, tool to prevent an outbreak of disease.
Which steps of the food processing and distribution systems are of the most value in evaluating the risks?
How can this information be incorporated into safety inspections to improve the integrity of the system?
How can the use of laboratory data as a preventive measure help enhance the investigation of disease outbreaks?
Discuss the roles of various state institutions in the investigtion and management of food borne diseases?
Chapter 32 Solutions
Brock Biology of Microorganisms (15th Edition)
Ch. 32.1 - What is potable water?Ch. 32.1 - Prob. 2MQCh. 32.1 - Prob. 1CRCh. 32.2 - Why is Escherichia coli used as an indicator...Ch. 32.2 - What procedures are used to ensure the safety of...Ch. 32.2 - Prob. 1CRCh. 32.3 - What organism causes cholera, and what are the...Ch. 32.3 - Prob. 2MQCh. 32.3 - Prob. 3MQCh. 32.3 - Why are antibiotics ineffective for the treatment...
Ch. 32.4 - How is legionellosis transmitted?Ch. 32.4 - Identify specific measures for control of...Ch. 32.4 - Prob. 1CRCh. 32.5 - Contrast the causative agents of typhoid and noro...Ch. 32.5 - Prob. 2MQCh. 32.5 - Prob. 1CRCh. 32.6 - List the major food groups as categorized by their...Ch. 32.6 - Identify physical and chemical methods used for...Ch. 32.6 - List some dairy, meat, beverage, and vegetable...Ch. 32.6 - Prob. 1CRCh. 32.7 - Prob. 1MQCh. 32.7 - Describe microbial sampling procedures for solid...Ch. 32.7 - Prob. 3MQCh. 32.7 - Prob. 1CRCh. 32.8 - Identify the symptoms and mechanism of...Ch. 32.8 - Prob. 2MQCh. 32.8 - Staphylococcal food poisoning results from the...Ch. 32.9 - Prob. 1MQCh. 32.9 - Prob. 2MQCh. 32.9 - Clostridium food poisoning results from ingestion...Ch. 32.10 - Describe salmonellosis food infection. How does a...Ch. 32.10 - Prob. 2MQCh. 32.10 - Prob. 1CRCh. 32.11 - How do STEC strains of Escherichia coli differ...Ch. 32.11 - Why are meats prime vehicles for pathogenic E....Ch. 32.11 - Toxigenic Escherichia coli cause many food...Ch. 32.12 - Describe the pathology of Campylobacter food...Ch. 32.12 - Prob. 2MQCh. 32.12 - Prob. 1CRCh. 32.13 - Prob. 1MQCh. 32.13 - Prob. 2MQCh. 32.13 - Prob. 1CRCh. 32.14 - In what two forms can Bacillus cereus food...Ch. 32.14 - Compared with all other foodborne or waterborne...Ch. 32.14 - Prob. 1CRCh. 32 - As a visitor to a country in which cholera is an...Ch. 32 - Prob. 2AQCh. 32 - Prob. 3AQ
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
- Explain the concept of biocontrol. List several components of a system of integrated pest management (IPM).arrow_forwardList the major food groups as categorized by their susceptibilityto spoilage.arrow_forwardWhich of the following is a way to monitor the economic accessibility of food in a particular community? Question 49 options: a) Monitoring breakfast program use in local schools b) Calculating the average family income by province c) Surveying food assistance program use (e.g., food banks, free meals) d) Using the National Nutritious Food Basket (NFB) protocolarrow_forward
- Which of the following changes in parameters reflect the effect of poor nutrition on the spread of a disease in a community relative to an identical community that has access to quality nutrition? Use the standard notation where 3 (beta) denotes the constant rat of infectivity, and y (gamma) the removal rate. O The rate of infectivity decreases. The rate of infectivity increases.arrow_forwardPick one foodborne pathogen/illness and describe the organism that is associated with this foodborne pathogen/illness, sources, and diseases/symptoms.arrow_forwardBriefly explain this statement -"Parenteral Products: Current Trends" please answer at your own easy words. Please add some diagram, figures or images supporting your answer. I will rate you positive if you do so. Please don't use AI answering this questionarrow_forward
- (a) How the “Food Borne Diseases” are spread? Enlist all the “Types of Food Borne Diseases” with a brief note on each one. (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_forwardDifferentiate between intrinsic and extrinsic factors that influence food spoilagearrow_forwardCreate a graphic organizer that shows the social, economic, & environmental negative and positive impacts of GMOs.arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Health Safety And Nutrition F/Young ChildHealth & NutritionISBN:9781305144767Author:MAROTZPublisher:Cengage
Health Safety And Nutrition F/Young Child
Health & Nutrition
ISBN:9781305144767
Author:MAROTZ
Publisher:Cengage
Mechanisms of Pathogenicity: Microbiology; Author: Dr. Frank O'Neill GrowGrayMatter;https://www.youtube.com/watch?v=SDyl0JNCeho;License: CC-BY