Prescott's Microbiology
11th Edition
ISBN: 9781260211887
Author: WILLEY, Sandman, Wood
Publisher: McGraw Hill
expand_more
expand_more
format_list_bulleted
Textbook Question
Chapter 41.3, Problem 1CC
What is the difference between a food-borne infection and a food intoxication? Which do you think is harder to prevent? Explain your answer.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
Compare and contrast LD50 and ID50. Which of these would you use to describe how virulent a pathogenic bacteria is?
Compare and contrast endotoxins and exotoxins and give an example of each as part of your answer
What is a foodborne disease outbreak? What factors contribute to foodborne disease outbreaks? Name some common foodborne disease causative agents.
Why is it rare to hear about foodborne disease outbreaks from the consumption of candy bars ?
Chapter 41 Solutions
Prescott's Microbiology
Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Prob. 1CCCh. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5CC
Ch. 41.2 - What are the major gases involved in MAP? How are...Ch. 41.3 - MICRO INQUIRY What foods are most prone to...Ch. 41.3 - What is the difference between a food-borne...Ch. 41.3 - What practical recommendations regarding food...Ch. 41.3 - Prob. 3CCCh. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - Prob. 1CCCh. 41.4 - Prob. 2CCCh. 41.4 - Prob. 3CCCh. 41.5 - Can you name at least two features that make these...Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What major steps are used to produce cheese? How...Ch. 41.5 - Prob. 4CCCh. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - Prob. 6CCCh. 41 - Prob. 1RCCh. 41 - Prob. 2RCCh. 41 - Prob. 3RCCh. 41 - Prob. 4RCCh. 41 - Prob. 5RCCh. 41 - Prob. 6RCCh. 41 - Prob. 7RCCh. 41 - Compare the sell-by date of a package of hot dogs...Ch. 41 - You are going through a salad line in a cafeteria...Ch. 41 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Prob. 5AL
Additional Science Textbook Solutions
Find more solutions based on key concepts
1. The correct sequence of levels forming the structural hierarchy is
A. (a) organ, organ system, cellular, che...
Human Anatomy & Physiology (Marieb, Human Anatomy & Physiology) Standalone Book
2. Why is it that the range of resting blood pressures of humans is best represented by a bell-shaped curve co...
Human Biology: Concepts and Current Issues
Some people compare DNA to a blueprint stored in the office of a construction company. Explain how this analogy...
Biology: Concepts and Investigations
Define histology.
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)
Review the Chapter Concepts list on page 422. These all center on quantitative inheritance and the study and an...
Essentials of Genetics (9th Edition) - Standalone book
6. How can you use the features found in each chapter?
Human Anatomy & Physiology (2nd Edition)
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
- When a food handler doesn't wash their hands after using the bathroom and introduces noravirus (cause of vomiting and diarrhea) into the food, what is the best term for the food in the chain of infection when the customers get sick? Question 6 options: a) reservoir b) vector c) carrier d) vehiclearrow_forwardA child consumed watermelon in a restaurant and was thereafter infected with Esc. coli O157:H7. Investigations revealed that the knife used to slice the melon was also used to cut raw beef (and then washed). What could have been done to prevent the situation?arrow_forwardDetermine the chain of infection for the following scenarios and describe what you would do to break it. How could the disease have possibly been prevented? The Hunters Jeremy goes hunting with his friends. Luck was on his side today and he was able to shoot a doe. His friends were lucky too. Total they got 3 more deer to take home. Hours later Jeremy was home and processed the deer (skinning and gutting) so that he could freeze the meat for use over the next few months. A few months later, Jeremy ate his first patch of deer meat. Afterward he started experiencing stomach pains, diarrhea, discoloration on his ears and teeth. Jeremy’s family who also ate the deer experienced similar problems. Things are starting to add up. Jeremy gets a phone call from his friends (fellow hunting partners) and he describes his symptoms. His friend comments that he had similar issues when he ate his deer several months earlier. He said he never really thought anything of it because the…arrow_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_forwardDistinguish between food infection and foodpoisoning and give two examples of each.arrow_forwardThere have been many cases of human infection with Salmonella caused by contact (or ingestion) with raw or undercooked chicken. This is an example of which type of microbial source for foodborne illness? A food animal - infection or colonization during its lifetime Contamination by human or animal feces during growing, harvesting, washing, transport, or storage Contamination by naturally occurring environmental organisms from soil or other sources None of the other four answers are correct Contamination by human microbiota or pathogens during handling & preparationarrow_forward
- Name one characteristic that makes the stomach a less suitable environment for pathogensarrow_forwardWhich of the following is NOT true about the transmission of diseases of the digestive system? Which option is the answer: 1. Many are transmitted in food and/or water 2. The fecal-oral transmission cycle can be broken by proper food preparation and storage, and handwashing 3. The fecal-oral transmission cycle can be broken by proper sewage disposal and disinfection/filtration of drinking water 4. Some are transmitted from person to person directly or indirectly via the fecal-oral route 5. None of the other four answers (All are true)arrow_forwardHere are four toxins: diphtheria toxin, cholera toxin, tetanus toxin, and exfoliative toxin. Choose two of them and answer the following questions: 1. Is it an exotoxin or an endotoxin? 2. Which bacterial species produces it? 3. Briefly describe its mode of action and how it causes damage to the host cells. Include specific signs and symptoms.arrow_forward
- how do nutrients affect disease prevention and management? Make your answer specific with examples. use the nutrient or nutrients you discuss to a condition. Give at least three examples of how nutrient levels can be related to disease prevention and management.arrow_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_forwardBelow are statements about symbiosis. Choose the correct responses. ( Only pick one answer per [ ] ) ["Commensalism", "Mutualism", "Parasitism"] is a term that describes when two organisms both benefit from a relationship. One example of this you will view is lab is ["Viruses Infecting Bacteria", "Yeast Fermenting sugar", "Bacteria such as Rhizobium living in plant structures called root nodules"] . ["Commensalism", "Mutualism", "Parasitism"] is a term that describes when one organism benefits, while the second organism is not harmed, and does not benefit. ["Commensalism", "Mutualism", "Parasitism"] is a term that describes when one organism benefits while the second organism is harmed. In lab you will explore ["Viruses Infecting Bacteria", "Yeast Fermenting sugar", "Bacteria such as Rhizobium living in plant structures called root nodules"] as an example of this relationship.arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Essentials of Pharmacology for Health ProfessionsNursingISBN:9781305441620Author:WOODROWPublisher:CengageComprehensive Medical Assisting: Administrative a...NursingISBN:9781305964792Author:Wilburta Q. Lindh, Carol D. Tamparo, Barbara M. Dahl, Julie Morris, Cindy CorreaPublisher:Cengage Learning
Essentials of Pharmacology for Health Professions
Nursing
ISBN:9781305441620
Author:WOODROW
Publisher:Cengage
Comprehensive Medical Assisting: Administrative a...
Nursing
ISBN:9781305964792
Author:Wilburta Q. Lindh, Carol D. Tamparo, Barbara M. Dahl, Julie Morris, Cindy Correa
Publisher:Cengage Learning
Infection Prevention and Control; Author: thecityoftoronto;https://www.youtube.com/watch?v=jx9sRYmBW3Q;License: Standard Youtube License