Q: What are the possible sources of Salmonella spp.that cause food infections?
A: The food poisoning caused by the species of this bacterium leads to a very serious form of…
Q: Enterobacteriaceae species might be differentiated (from one another) by all of the following…
A: Amino acid fermentation reports by enterobacteriaceace family members has not been published yet.…
Q: Which coliform bacteria are the most difficult to distinguish from the Salmonella or Shigella…
A: In humans, Shigella and Salmonella are microorganisms that cause gastroenteritis. Salmonella is the…
Q: What aare Agrobacterium tumefaciens ? why they are used ?
A: BASIC INFORMATION MICROBES They are the unicellular organisms which can not seen by naked eyes…
Q: better indicator of Salmonella
A: Salmonella species are intracellular pathogens which cause illness. Most infections are due to…
Q: Why does Balantidium coli have the greatest clinical impact?
A: Protozoa are heterotrophic, eukaryotic, unicellular, organisms. They have almost 65000 species of…
Q: If Clostridium botulinum is an anaerobe, how might botulinum toxin get into food?
A: Answer: Clostridium botulinum is the bacteria which is responsible to cause botulism in humans. This…
Q: What characteristics of Pseudomonas species allow them to spoil such a wide variety of foods?
A: Pseudomonas belongs to a group of gram-negative bacteria. They are a very common cause of infection…
Q: What types of foods are usually associated with botulism food poisoning?
A: Botulism is a food poisoning caused by Clostridium botulinum. It is a member of the class…
Q: Use the following chart (dichotomous key) to identify the enteric bacterium A, B and C: (5 marks)…
A: To identify: To identify the enteric bacterium A,B and C using the given chart.
Q: Identify the microbe: A. GPC, Catalase (-), alpha hemolysis, P disk (R), Bile solubility (-), PYR…
A: The Microbes given are gram-positive bacteria. Various tests are performed to identify the…
Q: What is the purpose of Mitis Salivarius agar?
A: Mitis-salivarius agar is used widely in microbial epidemiological studies. The sugars in this medium…
Q: How would the spoilage of bread differ from that of a high-fat food like butter?
A: The bread has microbial spoilage which is different from butter which suffers from rancidity.
Q: Why are coliforms better indicator of salmonella rather than E. coli?
A: It is considered that Salmonella is best detected by coliforms rather than E. coli. The reason is…
Q: what is the culture media for Vibrio Cholerea?
A: ANSWER;- Culture media for Vibrio Cholera is a Laboratory Method for the Diagnosis of Vibrio…
Q: hat is the alcoholic fatty liver pathogenisis?
A: The answer to the question is given below,
Q: Which of the following conditions may occur in untreated Lymedisease?a. arthritis b. rash c. heart…
A: Lyme disease is developed via four different species of microorganisms. Borrelia mayonii and…
Q: What is the color or TSI for Salmonella? What is a fastidious organism?
A: 1) The Triple Sugar Iron test is a microbiological test generally named for its capacity to test a…
Q: How does one can differentiate E.coli from Bacillus subtilis
A: Answer is given below
Q: How would you distinguish between Staphylococcus aureus and S. epidermidis on mannitol salt agar and…
A: Hi! Thanks for your question. As you have posted multiple questions and have not mentioned which one…
Q: What does it mean for salmonellosis to have an iceberg effect?
A: The term ‘Disorder’ defines an illness that deteriorates the normal physical and mental conditions.…
Q: How does pasteurization affect the number of bacteria present in milk?
A: Pasteurization: It is a process which involves heating liquids at high temperature for a particular…
Q: What two characteristics separate Salmonella from Shigella? What media can be used for this…
A: Enteric pathogens are microbes that affect the intestine and cause infections. These include…
Q: Does pasteurisation effectively kill all the miroorganisms in milk? If not, why is it used?
A: Pasteurisation includes warming fluids at high temperatures for short measures of time.…
Q: What is the purpose of adding sauces of the sandwich?
A: Sauce is a liquid or semi-liquid substance served with food.
Q: What is tabacum used for?
A: Introduction: Tabacum is an extract of Nicotiana tabacum which is a herb plant and is an annually-…
Q: Identify the microorganism/ group of microorganisms involved in the spoilage of Salmon pink…
A: Fermentation is a metabolic interaction that produces chemical changes in natural substrates through…
Q: what is the media of culturing salmonella typhi?
A: Salmonella typhi Salmonella typhi is a parasitic bacteria that infect blood and intestine of human…
Q: What are THREE indications of a high coliform counts in a food product?
A: The coliform count is an indicator of hygiene and a high level of coliform generally depicts…
Q: What is the alcoholic fatty liver pathogenisis?
A: Alcoholic liver disease is caused by ethanol's hepatotoxicity, related to its metabolism through the…
Q: Briefly explain how Salmonella typhi can be isolated and identified from raw milk
A: Salmonellae are known to occur in raw milk, however the recurrence and level are obscure.…
Q: Why is NSS preferred over water in preparing fecal smear?
A: Introduction: Normal saline is a crystalloid liquid that is an aqueous solution of electrolytes and…
Q: If an esculinase-postive and an esculinase-negative bacteria species can both grow on the Bile…
A: Bile Esculin Agar It is defined as the type of selective differential agar that's used to isolate…
Q: If there is growth and a color change in the Mannitol Salt Plate, which microorganism is it most…
A: Mannitol Salt Agar is high in nutrition because it contains beef extract and proteose peptone, which…
Q: How might Campylobacter contamination of food productionanimals be controlled?
A: Campylobacter infection is caused by Campylobacter bacteria. It is the most common bacterial cause…
Q: What is the crystalline protein made by Bacillus thuringiensisand what is its significance to…
A: Bacillus thuringiensis is generally a soil-dwelling bacteria and are gram-positive in nature.…
Q: Identify the microorganism/ group of microorganisms involved in the spoilage of Canned curdled…
A: Evaporated milk Evaporated milk known as unsweetened Condensed milk and it is a shelf-stable canned…
Q: Describe salmonellosis food infection. How does a foodinfection differ from food poisoning?
A: Introduction: Salmonellosis is food poisoning whose causative agent is salmonella bacterium. It is…
Q: Adequate cooking is the usual way to prevent food poisoning. Whydoesn’t it work for Clostridium…
A: Food-borne illness or food poisoning is an illness caused by consuming foods that are contaminated…
Q: Why is the metabolism of Streptococcus bovis of specialconcern for ruminant nutrition?
A: Streptococcus bovis (S. bovis) is a gram-positive bacteria.
Q: Whether or not raw poultry with Salmonella on chicken is an adulterated product?
A: Answer: Introduction: Salmonella can be present in several foods containing beef, chicken, eggs,…
Q: Do pure cultures have to be used in a chemostat?
A: Chemostat is a culture chamber where microorganisms are cultured under static environment. The…
Q: how does psychrotrophic bacteria cause the spoilage of refrigerated foods?
A: The term psychrotrophs (additionally named psychrotolerant) alludes to microorganisms that can…
Q: What characteristics of Listeria make it a frequentcause of foodborne illness?
A: Foods are important source to obtain energy. The food components include carbohydrates, lipids,…
Q: alcoholic fatty liver pathogenisis
A: Ans: Fatty liver: The excess fat deposition in the liver is referred to as fatty liver.
Q: Why does Bacillus subtilis break down phenol better even at high concentrations than E. coli and…
A: Phenol is distributed either as natural or artificial mono-aromatic compounds in various…
Q: Knowing that most are caused by E. coli , why can cranberry be used to prevent UTIs?
A: URINARY TRACT INFECTIONS(UTIs)- The kidneys, bladder and urethra are majorly affected by urinary…
Q: What characteristic separates Salmonella and Shigella from most of the other enterobacteria? What…
A: Enterobacteria belong to the family of Enterobacteriaceae. These are responsible for causing…
Q: What are the disadvantage(s) of using vinegar in cheese production?
A: In dairy meals, acid serves a variety of purposes. Acids have an important function in preserving…
How might Salmonella contamination of food production
animals be contained?
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- What is the Microorganism involved in the spoilage of canned curdled evaporated milk and Glutinous rice cake with sticky substance at the center??Microorganisms are often grouped according to their optimum growth temperatures. Which groups are most likely to spoil refrigerated foods?In the Mannitol Salt Agar, why is there no observed growth of Escherichia coli?
- 1.) Why probiotic fermented food nutritious? 2.) How will you eliminate yeast contamination in yogurt production?Microorganisms are used in the production of a wide variety of fermented products. a) Using an example of a fermented product, explain the role of microorganisms in the production of this product. b) Explain why it is very important to control the quantity of food sources that these microbes metabolize?Explain why we need to pasteurize the milk before consuming.
- Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: a. Salmon pink discoloration of sauerkraut b. Blue cottony growth on oranges c. Canned curdled evaporated milkWhy is it important for the commercial canning process to destroy the endospores of Clostridium botulinum?Clostridium spp palys vital role in meat spoilage. a) Describe possible conditions of spoilage cause by this bacterium b) suggest factors that can contribute to spoilage condition stated in (a). c) suggest possible process that can be done to avoid the growth of this bacteria