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Bacteria per Gram of Beef After Temp. (°C) 6 hr 12 hr Staphylococcus 43 140,000,000 740,000,000 aureus 51 810,000 59,000 53 650 300 Salmonella 43 3,200,000 10,000,000 Typhimurium 51 950,000 83,000 53 1,200 300 Clostridium 43 1,200,000 3,600,000 perfringens 51 120,000 3,800 53 300 300 Draw the growth curves for each organism. What holding temperature would you recommend? Assuming that cooking kills bacteria in foods, how could these bacteria contaminate the cooked foods? What disease does each organism cause?

Bacteria per Gram of Beef After Temp. (°C) 6 hr 12 hr Staphylococcus 43 140,000,000 740,000,000 aureus 51 810,000 59,000 53 650 300 Salmonella 43 3,200,000 10,000,000 Typhimurium 51 950,000 83,000 53 1,200 300 Clostridium 43 1,200,000 3,600,000 perfringens 51 120,000 3,800 53 300 300 Draw the growth curves for each organism. What holding temperature would you recommend? Assuming that cooking kills bacteria in foods, how could these bacteria contaminate the cooked foods? What disease does each organism cause?

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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**Bacteria per Gram of Beef at Varying Temperatures** | Organism | Temp. (°C) | Bacteria per Gram of Beef After 6 hr | Bacteria per Gram of Beef After 12 hr | |----------|------------|---------------------------------------|----------------------------------------| | Staphylococcus aureus | 43 | 140,000,000 | 740,000,000 | | | 51 | 810,000 | 59,000 | | | 53 | 650 | 300 | | Salmonella Typhimurium | 43 | 3,200,000 | 10,000,000 | | | 51 | 950,000 | 83,000 | | | 53 | 1,200 | 300 | | Clostridium perfringens | 43 | 1,200,000 | 3,600,000 | | | 51 | 120,000 | 3,800 | | | 53 | 300 | 300 | **Questions for Further Analysis:** 1. Draw the growth curves for each organism. 2. What holding temperature would you recommend? 3. Assuming that cooking kills bacteria in foods, how could these bacteria contaminate the cooked foods? 4. What disease does each organism cause?
Transcribed Image Text:**Bacteria per Gram of Beef at Varying Temperatures** | Organism | Temp. (°C) | Bacteria per Gram of Beef After 6 hr | Bacteria per Gram of Beef After 12 hr | |----------|------------|---------------------------------------|----------------------------------------| | Staphylococcus aureus | 43 | 140,000,000 | 740,000,000 | | | 51 | 810,000 | 59,000 | | | 53 | 650 | 300 | | Salmonella Typhimurium | 43 | 3,200,000 | 10,000,000 | | | 51 | 950,000 | 83,000 | | | 53 | 1,200 | 300 | | Clostridium perfringens | 43 | 1,200,000 | 3,600,000 | | | 51 | 120,000 | 3,800 | | | 53 | 300 | 300 | **Questions for Further Analysis:** 1. Draw the growth curves for each organism. 2. What holding temperature would you recommend? 3. Assuming that cooking kills bacteria in foods, how could these bacteria contaminate the cooked foods? 4. What disease does each organism cause?
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Bacterial diseases are bacteria-caused ailments. The human body contains a variety of microbes. Some of them are classified as "healthy bacteria" since they do not cause illnesses. "Harmful bacteria" are microorganisms that cause illnesses in humans.

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