Which of the following is an example of microbial control? Select all that apply. View Available Hint(s) ▸ Hint 1. What is meant by microbial control? Sue washes off the vegetables before serving them in a meal. Mary microwaves food before putting it on the table. Sue uses bleach to clean the kitchen counters. Mary places leftovers in the refrigerator after the meal.
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- 3) CULTIVATING MICROBES: Definitions Ingredients Beef What does not grow What grows Chemoheterotrophs Fastidious Media Complex Agar Broth Yeast Soy Thioglycolate MSA McConkey EMB BloodWhich of the following statements regarding microbial death is FALSE? Question options: cell walls are targeted by all microbial control agents all of these statements are TRUE many antimicrobial agents function through the disruption of protein structure under a given set of conditions, the fraction of a microbial population tht dies per minute is typically constant over time the effectiveness of an antibacterial agent is a function of its microbial death rate the rate at which microbes are killed is termed the microbial death rateUse of chemical agents to destroy microbes on skin or tissues Reinoval of microbes from surfaces by scrubbing Removal or destruction of all microbes Use of chemical agents to destroy microbes on surfaces used by the public Use of physical/chemical agents to destroy microbes on non-living objects Free of contamination by pathogens Antisepsis (antiseptic) Aseptic Degerming Sanitization Sterilization Disinfection
- 3. For each category of microbial control, list examples. Sterilization Disinfection Sanitization/ Antisepsis/ Degermation Alcohol Decontamination AutoclaveWhich of the following statements regarding microbial death is FALSE? Question options: cell walls are targeted by many microbial control agents the effectiveness of an antibacterial agent is a funciton of its microbial death rate the rate at which microbes are killed is termed the microbial death rate all of these statements are TRUE few antimicrobial agents function through the disruption of protein structure under a given set of conditions, the fraction of a microbial population that dies per minute is typically constant over timeabout microorganims a. How are microorganisms beneficial in the food industry? b. Use of Microbes for Improving Food Safety and Quality c. How do you ensure the microbial safety of the food industry?
- Which of the following is NOT a physical method of microbial control? Freezing. Autoclave. flaming a loop. or ethylene oxide gasChoose the false statement below. O High efficiency particulate air filters or HEPA filters are sanitizing but not sterilizing. O Microbes in sushi are kept at safe levels by acidity and rapid freezing and by topping with an antimicrobial food. O The osmotic pressure created by making fruit into jam makes jam resistant to bacterial growth. Question 5 Choose the false statement: O Amongst antimicrobial techniques that involve the use of heat, autoclaving, ultra high temperature (UHT) treatment, and incinerating (or burning) are considered sanitizing. O One might choose to include endospore forming bacteria in an autoclave to verify that the process would indeed eliminate even the most resistant microbes. O Pasteurization is a sanitizing method specifically designed for sugar-containing liquids that, if put through other heat treatments, would caramelize or burn.Answer briefly and concisely. Imagine yourself being assigned to a very poor, remote village to educate the people about sanitation and microbial control. What method of microbial destruction or microbe population control will you teach them in order to kill/destroy the microorganisms that me be found in: 1. the gallon of pond water collected for drinking 2. fish preferred eaten raw or uncooked
- The close organoleptic examination (using the five senses) of a food sample may give valuable information as to the possible microorganisms involved in food spoilage, and which types to look for. ). Give an example of possible causative agents to test for. Why are you considering this microorganism as a possible causative agent?The clear zone around an antibiotic disk Multiple Choice is a plaque indicating the bacteria got killed is a zone of inhibition is a zone of inhibition indicating resistance of microbes is a zone of inhibition indicating susceptibility of microbesthere are different methods to be used in order to control opportunistic infection and that includes cleaning, sanitizing, disinfecting, sterilizing... And that depends how they can be applied according to the area and level the health care worker or scientist is and the environment. Do you know how these methods of microbial growth are applied and where?