The organisms that cause flat sour spoilage. Introduction: The spoilage of canned foods is caused by the action of heat-resistant, endospore-forming bacteria. They are capable to grow and produce toxins in the canned foods without any typical signs of spoilage. Flat sour, stinker spoilage, and thermophilic anaerobe (T.A.) spoilage are the most common types of food spoilage.

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Answer 1

Question

Chapter 48, Problem 1SAQ

Summary Introduction

To determine: The organisms that cause flat sour spoilage.

Introduction: The spoilage of canned foods is caused by the action of heat-resistant, endospore-forming bacteria. They are capable to grow and produce toxins in the canned foods without any typical signs of spoilage. Flat sour, stinker spoilage, and thermophilic anaerobe (T.A.) spoilage are the most common types of food spoilage.

Expert Solution & Answer

Explanation of Solution

The occurrence of fermentation of canned food products caused by the thermoduric microbes that survive the canning process is referred to as flat sour spoilage. The flat sour is characterized by the formation of acids with no gas production. This results in cans containing sour food with flat ends.

The major concern in the canned foods is the two genera of endospore-forming bacteria, namely, Bacillus and Clostridium. Thus, flat sour spoilage is often caused by the organism Geobacillus stearothermophilus. This is the typical microbe that causes flat sour spoilage in low-acid foods.

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1. In vivo testing provides valuable insight into a drug’s kinetics. Assessing drug kinetics following multiple different routes of administration provides greater insight than just a single route of administration alone. The following data was collected in 250 g rats following bolus iv, oral (po), and intraperitoneal (ip) administration.Using this data and set of graphs, determine: (a) k, C0, V, and AUC* for the bolus iv data (b) k, ka, B1, and AUC* for the po data (c) k, ka, B1, and AUC* for the ip data (d) relative bioavailability for po vs ip, Fpo/Fip (e) absolute po bioavailability, (f)Fpo absolute ip bioavailability, Fip MAKE SURE ANSWERS HAVE UNITS if appropriate. SHOW ALL WORK, including equation used, variables used and each step to your solution.

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Answer 2

Question

Chapter 48, Problem 1SAQ

Summary Introduction

To determine: The organisms that cause flat sour spoilage.

Introduction: The spoilage of canned foods is caused by the action of heat-resistant, endospore-forming bacteria. They are capable to grow and produce toxins in the canned foods without any typical signs of spoilage. Flat sour, stinker spoilage, and thermophilic anaerobe (T.A.) spoilage are the most common types of food spoilage.

Expert Solution & Answer

Explanation of Solution

The occurrence of fermentation of canned food products caused by the thermoduric microbes that survive the canning process is referred to as flat sour spoilage. The flat sour is characterized by the formation of acids with no gas production. This results in cans containing sour food with flat ends.

The major concern in the canned foods is the two genera of endospore-forming bacteria, namely, Bacillus and Clostridium. Thus, flat sour spoilage is often caused by the organism Geobacillus stearothermophilus. This is the typical microbe that causes flat sour spoilage in low-acid foods.

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Answer 3

Question

Chapter 48, Problem 1SAQ

Summary Introduction

To determine: The organisms that cause flat sour spoilage.

Introduction: The spoilage of canned foods is caused by the action of heat-resistant, endospore-forming bacteria. They are capable to grow and produce toxins in the canned foods without any typical signs of spoilage. Flat sour, stinker spoilage, and thermophilic anaerobe (T.A.) spoilage are the most common types of food spoilage.

Expert Solution & Answer

Explanation of Solution

The occurrence of fermentation of canned food products caused by the thermoduric microbes that survive the canning process is referred to as flat sour spoilage. The flat sour is characterized by the formation of acids with no gas production. This results in cans containing sour food with flat ends.

The major concern in the canned foods is the two genera of endospore-forming bacteria, namely, Bacillus and Clostridium. Thus, flat sour spoilage is often caused by the organism Geobacillus stearothermophilus. This is the typical microbe that causes flat sour spoilage in low-acid foods.

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Answer 4

Question

Chapter 48, Problem 1SAQ

Summary Introduction

To determine: The organisms that cause flat sour spoilage.

Introduction: The spoilage of canned foods is caused by the action of heat-resistant, endospore-forming bacteria. They are capable to grow and produce toxins in the canned foods without any typical signs of spoilage. Flat sour, stinker spoilage, and thermophilic anaerobe (T.A.) spoilage are the most common types of food spoilage.

Expert Solution & Answer

Explanation of Solution

The occurrence of fermentation of canned food products caused by the thermoduric microbes that survive the canning process is referred to as flat sour spoilage. The flat sour is characterized by the formation of acids with no gas production. This results in cans containing sour food with flat ends.

The major concern in the canned foods is the two genera of endospore-forming bacteria, namely, Bacillus and Clostridium. Thus, flat sour spoilage is often caused by the organism Geobacillus stearothermophilus. This is the typical microbe that causes flat sour spoilage in low-acid foods.

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Answer 5

Chapter 48, Problem 1SAQ

Summary Introduction

To determine: The organisms that cause flat sour spoilage.

Introduction: The spoilage of canned foods is caused by the action of heat-resistant, endospore-forming bacteria. They are capable to grow and produce toxins in the canned foods without any typical signs of spoilage. Flat sour, stinker spoilage, and thermophilic anaerobe (T.A.) spoilage are the most common types of food spoilage.

Expert Solution & Answer

Explanation of Solution

The occurrence of fermentation of canned food products caused by the thermoduric microbes that survive the canning process is referred to as flat sour spoilage. The flat sour is characterized by the formation of acids with no gas production. This results in cans containing sour food with flat ends.

The major concern in the canned foods is the two genera of endospore-forming bacteria, namely, Bacillus and Clostridium. Thus, flat sour spoilage is often caused by the organism Geobacillus stearothermophilus. This is the typical microbe that causes flat sour spoilage in low-acid foods.

Answer 6

Chapter 48, Problem 1SAQ

Summary Introduction

To determine: The organisms that cause flat sour spoilage.

Introduction: The spoilage of canned foods is caused by the action of heat-resistant, endospore-forming bacteria. They are capable to grow and produce toxins in the canned foods without any typical signs of spoilage. Flat sour, stinker spoilage, and thermophilic anaerobe (T.A.) spoilage are the most common types of food spoilage.

Expert Solution & Answer

Explanation of Solution

The occurrence of fermentation of canned food products caused by the thermoduric microbes that survive the canning process is referred to as flat sour spoilage. The flat sour is characterized by the formation of acids with no gas production. This results in cans containing sour food with flat ends.

The major concern in the canned foods is the two genera of endospore-forming bacteria, namely, Bacillus and Clostridium. Thus, flat sour spoilage is often caused by the organism Geobacillus stearothermophilus. This is the typical microbe that causes flat sour spoilage in low-acid foods.

Answer 7

Chapter 48, Problem 1SAQ

Summary Introduction

To determine: The organisms that cause flat sour spoilage.

Introduction: The spoilage of canned foods is caused by the action of heat-resistant, endospore-forming bacteria. They are capable to grow and produce toxins in the canned foods without any typical signs of spoilage. Flat sour, stinker spoilage, and thermophilic anaerobe (T.A.) spoilage are the most common types of food spoilage.

Answer 8

Expert Solution & Answer

Explanation of Solution

The occurrence of fermentation of canned food products caused by the thermoduric microbes that survive the canning process is referred to as flat sour spoilage. The flat sour is characterized by the formation of acids with no gas production. This results in cans containing sour food with flat ends.

The major concern in the canned foods is the two genera of endospore-forming bacteria, namely, Bacillus and Clostridium. Thus, flat sour spoilage is often caused by the organism Geobacillus stearothermophilus. This is the typical microbe that causes flat sour spoilage in low-acid foods.