Laboratory Experiments in Microbiology (12th Edition) (What's New in Microbiology)
12th Edition
ISBN: 9780134605203
Author: Ted R. Johnson, Christine L. Case
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 54, Problem 1CA
Summary Introduction
To explain:
Whether the heterotrophic plate count detects the etiologic agent in the canned chili peppers when there is an outbreak of botulism related with these cans.
Introduction:
The heterotrophic plate count or HPC:
It is also known as the standard plate count. It is a method for the estimation of the number of culturable and live heterotrophic bacteria in water. Also in measuring the variations in swimming pools or during the treatment and distribution of water.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
six Staphylococcus aureus are inoculated into a cream pie by the hands of a pastry chef. The generation time of S. aureus in cream pie at room temperature is 30 minutes. a) How many S. aureus are in the pie after 4 hours at RT? b) After 24 hours?
Why is it important for the commercial canning process to destroy the endospores of Clostridium botulinum?
Name the bacteria (Clostridium botulinum) that causes botulism.
Chapter 54 Solutions
Laboratory Experiments in Microbiology (12th Edition) (What's New in Microbiology)
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Why the microorganisms in the hay infusion are not stained?arrow_forwardBriefly explain this statement "Antineoplastic natural products- Taxol".please explain at your own words.arrow_forwardDescribe the appearance of an S. agalactiae colony grown on blood agar. Describe how that colony would differ in appearance from a colony of S. pyogenes.arrow_forward
- prior to this study, why did researchers never notice that B. anthracis can make both an S-layer and a capsule simultaneously? I need help finding the answer in the article and explan in the shortest way please i linked the url for the full article https://www.ncbi.nlm.nih.gov/pmc/articles/PMC106848/arrow_forwardIs the Mueller-Hinton Agar (MHA) a complex or defined medium? Explain based on its composition. Is MHA a A) differential, B) selective, C) both differential and selective media, or D) neither? Explain based on what kind of microorganisms it allows to grow.arrow_forwardWhy and How is brick weathe resistant?arrow_forward
- Is Staphylococcus epidermidis catalase positive or negative?arrow_forwardYou mixed up the numbers on the tubes when you inoculated the mannitol salt agar (MSA) plate. You do not know if you grew staph epidermis or E. coli. You found that the organism growing on the mannitol salt agar remained red after incubation. It is most likely that the organism is E.coli. a) True b) Falsearrow_forwardA batch of turkey rolls (10 lb—approximately 4.5 Kg—each) were cooked to 165°F internal temperature in bags, opened, sliced, vacuum-packaged, and stored at 40°F. The product was expected to have a refrigerated shelf life of 50 days. However, after 40 days, the packages contained gas and approximately 107 bacterial cells/g of meat. The bacterial species involved in the spoilage was found to be Leuconostoc carnosum, which is killed at 165°F. What could be the sources of the bacterial species in this cooked product?arrow_forward
- What is bactericide exposure?arrow_forwardDraw a semi-logarithmic diagram showing the killing kinetics of a vegetative bacterial culture, assuming appropriate temperature, e.g. 100°C. Label the axes. 1.) What are the kinetics for killing bacterial spores at 100°C and 121°C 2.) and what about a mixture of different heat-resistant vegetative cells?arrow_forwardDoes Staphylococcus Epidermides produce hydrogen sulfide gas?arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Mechanisms of Pathogenicity: Microbiology; Author: Dr. Frank O'Neill GrowGrayMatter;https://www.youtube.com/watch?v=SDyl0JNCeho;License: CC-BY