In the picture please respond to question #4 only The transcription of the document, formatted as if appearing on an educational website, is as follows:---### Investigation of Milk Contamination3. **Context on Contamination Concerns** - Based on findings at the farm, the USDA inspector was concerned that the milk could be contaminated with *E. coli* O157:H7 (a pathogenic *E. coli* strain). Therefore, the lab took a sample of the milk and used it to inoculate the medium shown below. ![Microbial Growth on Medium](image-placeholder) **Questions:** (a) What is the name of this medium? (Provide both the acronym and the name spelled out) (b) What does this result tell you about the characteristics of the bacteria on this plate? (Make sure you describe all of the characteristics!) (c) Is the USDA inspector's concern about *E. coli* O157:H7 justified? Explain!4. **Exploring New Markets for Dairy Products** - The dairy farmer is interested in providing his milk to a store that wishes to sell milk packaged in containers without refrigeration. What type of process would the dairy farmer have to do to access this new market? Briefly describe the experiment and discuss the result of the experiment that was done in the lab that illustrated the effectiveness of this type of heat treatment.---#### Diagram Explanation:A photograph is provided, depicting a petri dish with microbial growth, possibly showing colonies or reactions indicative of contamination. This visual aid is crucial for interpreting microbial characteristics visually observed on specific growth media.---This format allows learners to engage with the content actively and apply critical thinking to microbiological safety in food production.

To sell the milk in markets, it is necessary to increase the milk's shelf life before sending it for sale as the shipment and other processes may take time. Thus, the dairy farmer must use a suitable method of preservation. To achieve this goal, without using the refrigeration method, the dairy farmer uses pasteurization (preservation by application of high temperature).The method of preservation via pasteurization was the outcome of an experiment done by the famous scientist, Louis Pasteur, in the year 1863 on the request of the French emperor Napoleon III to invent a method for preservation of wines; in this experiment, he heated the fresh wines at a temperature of 50–60 °C (122–140 °F) for a short interval of time, this heating technique killed the bacteria and other microbes which were causing the spoilage of wine, and thus, helped in increasing their shelf life.Hence, the preservation method that would help the dairy farmer is pasteurization, which was invented in an experiment to preserve wines while aging them.