PRESCOTT'S MICROBIOLOGY
11th Edition
ISBN: 9781264073375
Author: WILLEY
Publisher: MCG
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Chapter 41.3, Problem 2CC
What practical recommendations regarding food preparation could you make to someone concerned about E. coli 0157:H7 contamination?
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Students have asked these similar questions
Ch.23
How is Salmonella able to cross from the intestines into the blood?
A. it is so small that it can squeeze between intestinal cells
B. it secretes a toxin that induces its uptake into intestinal epithelial cells
C. it secretes enzymes that create perforations in the intestine
D. it can get into the blood only if the bacteria are deposited directly there, that is, through a puncture
—
Which virus is associated with liver cancer?
A. hepatitis A
B. hepatitis B
C. hepatitis C
D. both hepatitis B and C
—
explain your answer thoroughly
Ch.21
What causes patients infected with the yellow fever virus to turn yellow (jaundice)?
A. low blood pressure and anemia
B. excess leukocytes
C. alteration of skin pigments
D. liver damage in final stage of disease
—
What is the advantage for malarial parasites to grow and replicate in red blood cells?
A. able to spread quickly
B. able to avoid immune detection
C. low oxygen environment for growth
D. cooler area of the body for growth
—
Which microbe does not live part of its lifecycle outside humans?
A. Toxoplasma gondii
B. Cytomegalovirus
C. Francisella tularensis
D. Plasmodium falciparum
—
explain your answer thoroughly
Ch.22
Streptococcus pneumoniae has a capsule to protect it from killing by alveolar macrophages, which kill bacteria by…
A. cytokines
B. antibodies
C. complement
D. phagocytosis
—
What fact about the influenza virus allows the dramatic antigenic shift that generates novel strains?
A. very large size
B. enveloped
C. segmented genome
D. over 100 genes
—
explain your answer thoroughly
Chapter 41 Solutions
PRESCOTT'S MICROBIOLOGY
Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Prob. 1CCCh. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5CC
Ch. 41.2 - What are the major gases involved in MAP? How are...Ch. 41.3 - MICRO INQUIRY What foods are most prone to...Ch. 41.3 - What is the difference between a food-borne...Ch. 41.3 - What practical recommendations regarding food...Ch. 41.3 - Prob. 3CCCh. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - Prob. 1CCCh. 41.4 - Prob. 2CCCh. 41.4 - Prob. 3CCCh. 41.5 - Can you name at least two features that make these...Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What major steps are used to produce cheese? How...Ch. 41.5 - Prob. 4CCCh. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - Prob. 6CCCh. 41 - Prob. 1RCCh. 41 - Prob. 2RCCh. 41 - Prob. 3RCCh. 41 - Prob. 4RCCh. 41 - Prob. 5RCCh. 41 - Prob. 6RCCh. 41 - Prob. 7RCCh. 41 - Compare the sell-by date of a package of hot dogs...Ch. 41 - You are going through a salad line in a cafeteria...Ch. 41 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Prob. 5AL
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