Concept explainers
Keep a record of what you eat for a day or two. Determine if the food, beverages, and snacks you ate were produced (at any level) with the aid of microorganisms. Indicate at what levels microorganisms were deliberately used. Be sure to consider ingredients such as citric acid, which is produced at the industrial level by several species of
Want to see the full answer?
Check out a sample textbook solutionChapter 41 Solutions
Prescott's Microbiology
Additional Science Textbook Solutions
Human Anatomy
Human Anatomy & Physiology (Marieb, Human Anatomy & Physiology) Standalone Book
Fundamentals of Anatomy & Physiology Plus Mastering A&P with eText - Access Card Package (10th Edition) (New A&P Titles by Ric Martini and Judi Nath)
Campbell Essential Biology (6th Edition) - standalone book
Seeley's Anatomy & Physiology
Biology: Life on Earth with Physiology (11th Edition)
- Name three food products produced with the aid of microorganisms.arrow_forwarddescribe the production of soy sauce and explain the role of each microorganism in each stage of production.arrow_forwardList other industrial products that are produced using microorganisms. Specify the main species involved.arrow_forward
- Rank the following methods used to control microbial growth from least effective (kills the least microbes) to most effective (can sterilize). Use the "up" and "down" buttons to rearrange the items in the list. Hydrogen peroxide used as a vapor on petri dishes. Down Cold water rinse of the skin without any soap. Up Down Hydrogen peroxide used on the skin. Up Down 10% bleach solution used on kitchen counter tops. Up Rank the following methods used to control microbial growth from least effective (kills the least microbes) to most effective (can sterilize). Use the "up" and "down" buttons to rearrange the items in the list. Hydrogen peroxide used as a vapor on petri dishes. Down Cold water rinse of the skin without any soap. Up Down Hydrogen peroxide used on the skin. Up Down 10% bleach solution used on kitchen counter tops. Uparrow_forwardDescribe the production process of wine, highlighting the role of the microorganisms involved and stating the economic, health, and nutritional benefits. (2 pages)arrow_forwardWrite two reasons cooked food may get contaminated.arrow_forward
- If high temperatures are most effective at killing microbes, what statement correctly explains why some food products are treated with temperatures below the boiling point of water? Extremely high temperatures would destroy the food's nutritional value. Extremely high temperatures would significantly lower the food's shelf life. Extremely high temperatures can destroy the food's desirable characteristics. Extremely high temperatures promote the growth of some microbes.arrow_forwardRead the following scenario then answer the questions below - be as specific as you can. Bob started preparing for his food cart lunch service at 6 a.m. He pulled the hamburgers from the freezer and put them in a pan near the stove to defrost. He washed his lettuce and tomatoes, sliced them, placed them in pans, and put them in the reach-in. He got out the onions, sliced them, and sautéed them for later service for patty melts, placing the cooked onions next to the stove so that they would be convenient. At about 10 a.m., he marked his burgers on the grill, cooking them to 110°F. He then placed them in a pan with some beef stock in it, so that they would stay warm. At noon, he was open for business. Several customers bought hamburgers that day, and some got patty melts. Two days later, the health inspector pid Bob a visit. Several of his patrons had gotten quite ill. 1. List Bob's four main mistakes. 2. At what temperature should he have kept his products stored before cooking? 3.…arrow_forwardbased on the article What happens to the microbial environment as cheeses like Gouda, Cheddar, or Parmesan are aged? I need help finding the answer in the articlearrow_forward
- All of the following are ways microorganisms adapt to limited nutrients except: synthesize increased amount of enzymes for uptake and metabolism of limited nutrients form metabolically active highly resistant endospores synthesize enzymes needed to use a different nutrient acetic acid adjust the rate at which they metabolize nutrientsarrow_forwardList two ways in which microorganisms are important in the food and agricultural industries.arrow_forwardThe term "turbidity" in microbiology refers to: a cloudy appearance in broth, meaning microorganisms did grow a cloudy appearance in broth, meaning microorganisms did not grow a clear appearance in broth, meaning microorganisms did not grow the clump of cells at the top of a broth a clear appearance in broth, meaning microroganisms did growarrow_forward