Brock Biology of Microorganisms (15th Edition)
15th Edition
ISBN: 9780134261928
Author: Michael T. Madigan, Kelly S. Bender, Daniel H. Buckley, W. Matthew Sattley, David A. Stahl
Publisher: PEARSON
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Chapter 32.14, Problem 1CR
Summary Introduction
Several microbes are responsible for causing serious foodborne diseases. These microbes could be viruses, bacteria, protists, and prions. Viruses especially norovirus can cause most potent foodborne illness. A disease called variant Creutzfeldt-Jakob disease (vCJD) is a food borne illness occurs due to consumption of meat products obtained from cattle.
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Chapter 32 Solutions
Brock Biology of Microorganisms (15th Edition)
Ch. 32.1 - What is potable water?Ch. 32.1 - Prob. 2MQCh. 32.1 - Prob. 1CRCh. 32.2 - Why is Escherichia coli used as an indicator...Ch. 32.2 - What procedures are used to ensure the safety of...Ch. 32.2 - Prob. 1CRCh. 32.3 - What organism causes cholera, and what are the...Ch. 32.3 - Prob. 2MQCh. 32.3 - Prob. 3MQCh. 32.3 - Why are antibiotics ineffective for the treatment...
Ch. 32.4 - How is legionellosis transmitted?Ch. 32.4 - Identify specific measures for control of...Ch. 32.4 - Prob. 1CRCh. 32.5 - Contrast the causative agents of typhoid and noro...Ch. 32.5 - Prob. 2MQCh. 32.5 - Prob. 1CRCh. 32.6 - List the major food groups as categorized by their...Ch. 32.6 - Identify physical and chemical methods used for...Ch. 32.6 - List some dairy, meat, beverage, and vegetable...Ch. 32.6 - Prob. 1CRCh. 32.7 - Prob. 1MQCh. 32.7 - Describe microbial sampling procedures for solid...Ch. 32.7 - Prob. 3MQCh. 32.7 - Prob. 1CRCh. 32.8 - Identify the symptoms and mechanism of...Ch. 32.8 - Prob. 2MQCh. 32.8 - Staphylococcal food poisoning results from the...Ch. 32.9 - Prob. 1MQCh. 32.9 - Prob. 2MQCh. 32.9 - Clostridium food poisoning results from ingestion...Ch. 32.10 - Describe salmonellosis food infection. How does a...Ch. 32.10 - Prob. 2MQCh. 32.10 - Prob. 1CRCh. 32.11 - How do STEC strains of Escherichia coli differ...Ch. 32.11 - Why are meats prime vehicles for pathogenic E....Ch. 32.11 - Toxigenic Escherichia coli cause many food...Ch. 32.12 - Describe the pathology of Campylobacter food...Ch. 32.12 - Prob. 2MQCh. 32.12 - Prob. 1CRCh. 32.13 - Prob. 1MQCh. 32.13 - Prob. 2MQCh. 32.13 - Prob. 1CRCh. 32.14 - In what two forms can Bacillus cereus food...Ch. 32.14 - Compared with all other foodborne or waterborne...Ch. 32.14 - Prob. 1CRCh. 32 - As a visitor to a country in which cholera is an...Ch. 32 - Prob. 2AQCh. 32 - Prob. 3AQ
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- 1. Match each vocabulary term to its best descriptor A. affinity B. efficacy C. inert D. mimic E. how drugs move through body F. how drugs bind Kd Bmax Agonist Antagonist Pharmacokinetics Pharmacodynamicsarrow_forward50 mg dose of a drug is given orally to a patient. The bioavailability of the drug is 0.2. What is the volume of distribution of the drug if the plasma concentration is 1 mg/L? Be sure to provide units.arrow_forwardDetermine Kd and Bmax from the following Scatchard plot. Make sure to include units.arrow_forward
- Choose a catecholamine neurotransmitter and describe/draw the components of the synapse important for its signaling including synthesis, packaging into vesicles, receptors, transporters/degradative enzymes. Describe 2 drugs that can act on this system.arrow_forwardThe following figure is from Caterina et al. The capsaicin receptor: a heat activated ion channel in the pain pathway. Nature, 1997. Black boxes indicate capsaicin, white circles indicate resinferatoxin. a) Which has a higher potency? b) Which is has a higher efficacy? c) What is the approximate Kd of capsaicin in uM? (you can round to the nearest power of 10)arrow_forwardWhat is the rate-limiting-step for serotonin synthesis?arrow_forward
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