Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: Glutinous rice cake with sticky substance at the center
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Identify the microorganism/ group of microorganisms involved in the spoilage of the following food:
- Glutinous rice cake with sticky substance at the center
- Salmon pink discoloration of sauerkraut
- Canned curdled evaporated milk
- Blue cottony growth on oranges
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- Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: a.. Canned curdled evaporated milk b. Blue cottony growth on orangesIdentify 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 milkIdentify the microorganism/ group of microorganisms involved in the spoilage of Canned curdled evaporated milk
- There 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? which option is the answer: 1. Contamination by human microbiota or pathogens during handling & preparation 2. A food animal – infection or colonization during its lifetime 3. Contamination by human or animal feces during growing, harvesting, washing, transport, or storage 4. None of the other four answers are correct 5. Contamination by naturally occurring environmental organisms from soil or other sourcesA client comes into the clinic complaining of arthritic symptoms. In reviewing the chart, the nurse notices that the client had been in the clinic approximately 3 weeks ago. At that time, the client was treated for a foodborne illness. Which of the following foodborne illnesses may result in arthritic symptoms 3 to 4 weeks after the onset of the acute illness? O Salmonellosis O Listeriosis O Shigellosis pts O BotulismDescribe characteristics of Proteus Vulgaris in the Agar: (How does colonies look like (color) and explain does it grow on that agar. Blood Agar (Aerobic) MacConkey EMB PEA Mannitol Salt Agar Chocolate Agar Nutrient Agar
- Food poisoning can be divided into two categories: food infection and food intoxication. On the basis of toxin production by bacteria, explain the difference between these two categories.Label Differential Enriched Fastidious Microorganisms Fermentation broths General purpose Selective Sekective and Differential Trypticase Soy Agar Unwanted microorganismsLinguine alle Vongole Serves 4 Ingredients List 1½ pounds small clams, such as congole veraci, littleneck, or Manilla, scrubbed 1½ tablespoons plus 1 teaspoon fine sea salt, divided 4 tablespoons extra-virgin olive oil 2 garlic cloves 12 cherry tomatoes 12 ounces linguine 1 tablespoon freshly chopped basil leaves 1 tablespoon freshly chopped parsley leaves Freshly ground white pepper Zest of % small lemon 1 small pepperoncini, seeds removed and finely chopped Linguine alle Vongole Nutrition Facts Serving Size: 1 Serving Amount Per Serving Calories Total Fat Cholesterol Saturated Fat Trans Fat Sodium Total Carbohydrate Dietary Fiber Sugars D D Question 1 Protein Vitamin A 9 %. Vitamin C 16% Calcium 6% • Iron 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. % Daily Value* 27% Question 2 532.5 kcal 15.6 g 2.5 g Og 34.4 mg 2750.1 mg 66.3 g 0.7 g 4.8 g 29.2 g 24% 13 % Question 3 11 % 115 % 22% 3% How many…
- Some bacteria, protozoa, and viruses that cause foodborne illness are: E.coli, Salmonella Norovirus Staphylococcus aureus Clostridium botulinum Campylobacter Clostridium perfringens Hepatitis A. Giardia (mainly water) Listeriosis Select two (2) of the foodborne illnesses listed above and report the following information for each. Disease name and whether it is a bacteria, protozoa, or virus Type of contamination (infection or intoxication) Infectious pathway Possible sources and foods affected Symptoms Incubation period Treatment Current Statistics, how many affected, where, when etc.Which of the microbes listed below would be most optimal to use in alcohol production? Escherichia coli Bacillus subtilis Lactobacillus Alcoholphillus O SaccharomycesIndicate the possible source of microbiological contamination and ways to mitigate this problem during production. You may refer to any additional excipient that may be added with your product. Answer the following case study using your own words.