Microbiology: A Systems Approach
Microbiology: A Systems Approach
5th Edition
ISBN: 9781259706615
Author: Marjorie Kelly Cowan Professor
Publisher: McGraw-Hill Education
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Chapter 22, Problem 5CTQ

(a)

Summary Introduction

To explain:

Whether there is a greater risk for E.coli O157:H7 infection when consuming a hamburger as compared to consuming a steak.

Introduction:

Foodborne illness or food-poisoning is a type of illness or infection is caused by consumption of food contaminated with bacteria, virus, parasites, and toxins. Bacteria produce toxins in food items and once it is ingested it causes infection which results in illness.

(b)

Summary Introduction

To discuss:

Whether or not food poisoning can still occur after consuming a reheated pot of soup known to be contaminated with Staphylococcus aureus.

Introduction:

Food-poisoning is a type of illness or infection is caused by consumption of food contaminated with bacteria, virus, parasites, and toxins. Bacteria produce toxins in food items and once it is ingested it causes infection which results in illness.

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