Pick one foodborne pathogen/illness and describe the organism that is associated with this foodborne pathogen/illness, sources, and diseases/symptoms.
Q: The number of microbes needed to cause illness in the host A. the disease threshold B. Minimum…
A: Disease threshold refers to the condition of the disease after which there is requirement for proper…
Q: Give an example of an “emerging” contaminant.
A: Contaminants are any biotic or abiotic factors or substances that degrade the quality of other…
Q: What advice would you give to the public regarding water-borne diseases? What steps could be taken…
A: Water borne diseases: These are the type of diseases which occur via the contaminated water with…
Q: GMOS on Golden Rice.
A: GOLDEN RICE PROJECT_ *Biofortification increases the nutritional value of crops. Golden rice is…
Q: Give a trivia about Carbapenem-resistant Enterobacteral
A: Carbapenam resistent enterobacteriaceae stands for CRE, belongs to a family of germs difficult…
Q: Differentiate between food infection and food intoxication.
A: Food intoxication basically refers to the intake of the toxic products released by bacterial…
Q: What is meant by poor personal hygiene and how can this lead to food bome illness?
A: Poor personal hygiene: Poor personal hygiene can be an indication of self-neglect, which is defined…
Q: Identify the mode of nutrition (specific level) for the organisms. Peace lily Spider plant Grizzly…
A: Studies of food habits were one of the first attempts to consider the interaction between animals…
Q: Define attrition, abration, abfraction and erosion
A: Attrition : is the loss of tooth structure due to tooth on tooth contact . The friction due to teeth…
Q: Indicate some possible ways in which foods may become contaminatedwith enteric organisms.
A: Contamination is the state where the substance is no longer suitable for use. The contamination of…
Q: Match the following: ___ etiological agent A. signs etc that indicate…
A: ___etiological agent D. organism (etiological agents are the…
Q: Identify the microorganism/ group of microorganisms involved in the spoilage of the following food:…
A: Spoilage of food products causes great harm to the manufacturer and also to the people consuming it…
Q: composting. List down the procedures in doing it.
A: Compost is an organic matter which decomposes in the process called composting. Compost is rich in…
Q: Write 400-500 words about parenteral administration
A: Parenteral administration means drug administration through routes other than the intestine (oral)
Q: Which of the following species of microbe is associated withbeing a good indicator of fecal…
A: The correct answer is (e) Salmonella typhi
Q: cHow the “Food Borne Diseases” are spread? Enlist all the “Types of Food Borne Diseases” with a…
A: Foodborne diseases These are contracted from the food spoilage of contaminated food. During the food…
Q: if a kitchen washcloth harbors microbes that can be transmitted to an individual to cause disease,…
A: Infectious diseases are caused by pathogenic microorganisms, such as bacteria, viruses, parasites,…
Q: Explain why the large intestine contains many microbes and thebeneficial effects of these microbes.
A: Microorganism: These are too small organism which is impossible to see by naked eyes. They exist in…
Q: Identify the microbiome of a clean root canal Identify the microbiome of an infected root Name the…
A: The tooth root has a hair like structure which contains nerves and vessels. These are known as root…
Q: Identify the most common bacteria that cause foodborne infections and food poisoning.
A: Foodborne infections or food poisoning is caused by consuming food that is contaminated with…
Q: Describe methods for preventing food-borne diseases.
A: Foodborne illnesses are the diseases that occur due to the consumption of contaminated food that is…
Q: Discuss the factors affecting composting.
A: Composting is basically a natural phenomenon in which organic substances are reprocessed so as to…
Q: The best descriptive term for the resident microbes isa. commensals b. parasites c. pathogens d.…
A: Microbes are tiny organisms which we can not see only by eyes, we need instruments like microscope…
Q: Enteric bacteria include Staphylococcus and Streptococcus spp. True or false
A: It is required to check the statement “Enteric bacteria include Staphylococcus and Streptococcus…
Q: refer to the provided image 82. Which of the following samples may be collected for laboratory…
A: Alcohol intake in excess can cause a lot of physiological problems. Vomitting, diarrhoea , fever,…
Q: Name some traditional Indian foods made of wheat, rice and Bengal gram (or their products) which…
A: Microbes are microscopic, single-celled organisms like bacteria and fungi. Although they are often…
Q: Discuss the roles of various state institutions in the investigtion and management of food borne…
A: *The Government of Ghana|Gold Coast|African country|African nation} instituted the Ghana faculty…
Q: Summarize a major food-borne infection that had substantial health and economic consequences
A: Over 200 food-borne diseases are caused by consuming food or water contaminated with pathogens like…
Q: The following enteric diseases can be contracted from drinking contaminated water except: typhoid…
A: In underdeveloped countries, drinking water is a primary source of microbial infections, however,…
Q: refer to the provided image. 76. Which of the following can be readily suspected as source of…
A: The digestive system is made up of the gastrointestinal tract where a series of hollow organs are…
Q: please provide detailed information about foodborne diseases and parasites. please provide very…
A: Food borne disease are due to contamination of food by virus, bacteria, parasites or toxins.…
Q: Please provide an example of a water-borne pathogen. Please provide the genus and species of the…
A:
Q: Explain the term commensalism with example.
A: The animal association is a loose connection in which two animals or creatures of different species…
Q: Which of the following bacteria would be the most accurate indicatorof fecal contamination?a.…
A: Some basic factors, which contribute to our good health are balanced diet, personal hygiene and…
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: Enlist the microbes used in the production of fermented products such as beer, cheese, and pickles.
A: Food products contain a wide variety of germs that are spread by the air, water, soil, plants, and…
Q: Causes of poor sanitation at the individual level, Microsystems level, mesosystem level and macro…
A: According to the question, we have to mention the causes of poor sanitation at the individual level,…
Q: Match descriptions with terms. Some choices may be used more than once, and others not at all.…
A: The following mode of microbial infection is matched below in step 2. According to the question some…
Q: (a) How the “Food Borne Diseases” are spread? Enlist all the “Types of Food Borne Diseases” with a…
A: A disease that is caused by eating food or drinking contaminated water with infectious pathogenic…
Q: Humans can get anthrax disease by. . Contact with animals contamination fecal-oral route
A: Anthrax: Bacillus anthracis, a gram-positive rod-shaped bacteria, causes anthrax, a deadly…
Q: explain what is foodborne diseases and give an examples of some bacterial food borne pathogens?
A: A disease is a specific aberrant state that has a negative impact on the structure or functioning of…
Q: Which of the following bacteria that cause food poisoning produces enterotoxin? a) Campylobacter…
A: An enterotoxin is a protein that is released by the micro-organism which targets the intestines, to…
Pick one foodborne pathogen/illness and describe the organism that is associated with this foodborne pathogen/illness, sources, and diseases/symptoms.
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- What is a foodborne disease outbreak? What factors contribute to foodborne disease outbreaks? Name some common foodborne disease causative agents.When treating teenagers and adults affl icted with pertussis (who often show only mild disease symptoms), health care professionals will generally inquire about what type of work the patient does and who else lives in the household. What exactly is the health care worker trying to determine, and why is this important?If a patient came to your practice presenting with gastroenteritis and you found that they recently cleaned out their pet aquarium that contains snakes and lizards, the pathogen most likely responsible for their condition would be: Salmonella bongori Salmonella typhi Yersinia pestis Haemophilus influenzae
- Complete the following table of conditions that may result from unhygienic practices. Conditions Causative Agent Environmental Factors Host Factors Mode of Transmission Preventive Measures Treatment and Management Ringworm Body Odor UTI (Urinary Tract Infection) Dandruff Head Lice Bad BreathFood borne infections are associated with ingestion of pathogens or blankThere 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 sources
- Explain several practices an individual can use to avoid entericinfection and disease at home and when traveling.Compare and contrast infectious disease and microbial intoxication. Give examples of each. *keep it short*Answer all of the following true or false questions: True / False: Choose the answer that best fits each statement. The presence of Escherichia coli in water is used as an indication of fecal contamination. The Vibrio species are characterized as being curved, gram negative bacteria with polar flagella. Chlamydia, Rickettsia and Mycoplasma are all obligate intracellular parasites. Neisseria, Staphylococcus, and Streptococcus are all gram-positive cocci. Tetanus, botulism, and diphtheria are diseases caused by gram positive, soil-dwelling, spore- forming rods. Most togaviruses are transmitted to humans via insect bites. The reason why dogs do not get measles is because their cells lack the correct receptor sites for that virus. Glycoprotein spikes are found on the capsids of viruses. A naked virus lacks a capsid. The polioviruses and hepatitis A virus are transmitted by contaminated food or water. Staphylococcus grows best in a high salt environment.…
- When treating teenagers and adults afflicted with pertussis (whooften show only mild disease symptoms), health care professionalswill generally ask what type of work the patient does and who elselives in the household. What exactly is the health care worker tryingto determine, and why is this important?how do I identify the scenarios According to the different conditions? It is the night after Halloween and you have had a great night of gather treats from your local community! You notice that you have gotten a lot of sour candy in your bag this yearEvery time you eat a sour candy, you notice that your stomach feels nauseous. To help you out, your sister suggests that you to drink Gatorade to make your stomach feel better. You do this a total of 10 times (you eat sour candy, get nauseous, and drink Gatorade to feel better).After many trials of this, having some Gatorade starts to make you feel nauseous. Unconditioned Stimulus (UCS) Unconditioned Response (UCR) Conditioned Stimulus (CS) Conditioned Response (CR)Write a short paragraph on each of the items listed below and analyze for the risk of food borne illness. 1. Handwashing 2. Receiving Food 3. Personal Hygiene 4. Cleaning & Sanitizing 5. Proper Thawing 6. Cross Contamination