Q: . Explain the role of H. pylori in the pathogenesis of peptic ulcers. Which populations are most…
A: Helicobacter pylori requires 4 steps to colonize the host stomach: Survival in acidic environment…
Q: Contrast Streptococcal toxic shock syndrome from Staphylococcal toxic shock syndrome.
A: Toxic shock syndrome is a condition caused by bacterial toxins. TSS is typically caused by bacteria…
Q: An important food-borne pathogen as it can survive common food preservation methods: (choose one)…
A: Foodborne pathogens are essentially bacteria, parasites and viruses that are available in the food…
Q: An elderly patient developed sepsis as a complication of a CA-UTI during hospitalization. The…
A: CRE diagnosis is not made through the microscopic identification of pseudo hyphae. As, pseudo hyphae…
Q: Differentiate between food infection and food intoxication.
A: Food intoxication basically refers to the intake of the toxic products released by bacterial…
Q: What is meant by poor personal hygiene and how can this lead to food bome illness?
A: Poor personal hygiene: Poor personal hygiene can be an indication of self-neglect, which is defined…
Q: What types of foods are usually associated with botulism food poisoning?
A: Botulism is a food poisoning caused by Clostridium botulinum. It is a member of the class…
Q: Which of the following is not applicable to Listeria monocytogenes, or to the disease it causes,…
A: Answer: Listeria monocytogenes are the gram positive bacteria which are mainly responsible for the…
Q: What is the purpose of Mitis Salivarius agar?
A: Mitis-salivarius agar is used widely in microbial epidemiological studies. The sugars in this medium…
Q: Botulism is commonly associated with ingestion of specific typesof food prepared in a particular…
A: Botulism is a lethal disease caused by the infection of a potent neurotoxin which is produced during…
Q: How would the following plants defend themselves from being eaten? Identify the secondary metabolite…
A: Secondary metabolites are the compounds produced by organisms that are not used by them for primary…
Q: What are the benefits and dangers of H. Pylori?
A: Helicobacter pylori (H. pylori) also known as Campylobacter pylori is a bacteria (gram-negative)…
Q: What is Salmonella pathogenicity island?
A: Pathogenicity island is a distinct class of genomic island that is acquired by the microorganisms.…
Q: Identify the microorganism/ group of microorganisms involved in the spoilage of the following food:…
A: Spoilage of food products causes great harm to the manufacturer and also to the people consuming it…
Q: Write 400-500 words about parenteral administration
A: Parenteral administration means drug administration through routes other than the intestine (oral)
Q: What microbes are found in the following foods? –Country-cured ham –Dry sausages –Coffee beans…
A: The organisms which cannot be seen through the naked eye and require a microscope to be observed are…
Q: hat is the alcoholic fatty liver pathogenisis?
A: The answer to the question is given below,
Q: What is most likely to be found in under cooked meat, such as hamburger? O E. Coli. O E. E.…
A: Any infectious agent or microorganism (Virus, bacterium, protozoa, ETC) that can cause disease is a…
Q: What does it mean for salmonellosis to have an iceberg effect?
A: The term ‘Disorder’ defines an illness that deteriorates the normal physical and mental conditions.…
Q: Can a spoilage microorganism cause foodborne illnesses? Why or why not?
A: Illness caused by food contaminated with bacteria, viruses, parasites or toxins are called food…
Q: The most common baker's yeast (used for leavening) is:
A: The Fungi is the eukaryotic spore-producing microorganisms that are mainly classified into two…
Q: Identify the most common bacteria that cause foodborne infections and food poisoning.
A: Foodborne infections or food poisoning is caused by consuming food that is contaminated with…
Q: МАС EMB Agar НЕА SSA XLD Agar Escherichia coli Klebsiella pneumoniae Citrobacter freundii Serratia…
A:
Q: Describe methods for preventing food-borne diseases.
A: Foodborne illnesses are the diseases that occur due to the consumption of contaminated food that is…
Q: The most common bacterial cause of diarrhea in the United States is________________
A:
Q: Enumerate and describe each process involved in cheese-making using the microbial rennet
A: Cheese is a dairy product that is obtained by curdling casein which is the milk protein. The cheese…
Q: Identify the food sources of Listeria monocytogenesinfections. How does Listeria evade the immune…
A: Listeria monocytogenes is a pathogenic bacteria that is capable of causing an infection known as…
Q: Briefly explain how Salmonella typhi can be isolated and identified from raw milk
A: Salmonellae are known to occur in raw milk, however the recurrence and level are obscure.…
Q: How might Salmonella contamination of food productionanimals be contained?
A: Enterobacteriaceae or enteric bacteria is a group of gram-negative bacteria that resides in the…
Q: high temperature washing of dishes for the purpose of decreasing disease transmission is an example…
A: For washing dishes to remove all the infectious agents such as bacteria, virus etc, high…
Q: High risk foods for spreading bacteria are those that contain high levels of protein. True or…
A: High Risk Foods: Any ready-to-eat meal that will easily support the growth of pathogenic germs and…
Q: Identify the microorganism/ group of microorganisms involved in the spoilage of Canned curdled…
A: Evaporated milk Evaporated milk known as unsweetened Condensed milk and it is a shelf-stable canned…
Q: Adequate cooking is the usual way to prevent food poisoning. Whydoesn’t it work for Clostridium…
A: Food-borne illness or food poisoning is an illness caused by consuming foods that are contaminated…
Q: Enlist the microbes used in the production of fermented products such as beer, cheese, and pickles.
A: Food products contain a wide variety of germs that are spread by the air, water, soil, plants, and…
Q: A child consumed watermelon in a restaurant and was thereafter infected with Esc. coli O157:H7.…
A: The internal content of most of the food derived from plants is sterile and lacks microorganisms.…
Q: State the significance of E. coli O157:H7.
A: E. coli comprises of a different gathering of microbes. Pathogenic E. coli strains are ordered into…
Q: 7.__________ is a carbohydrate or sugar that can be fermented by some pathogenic Staphylococci.
A: A culture medium that is specifically designed to allow the growth of only a certain type of…
Q: Whether or not raw poultry with Salmonella on chicken is an adulterated product?
A: Answer: Introduction: Salmonella can be present in several foods containing beef, chicken, eggs,…
Q: Identify the microorganism/ group of microorganisms involved in the spoilage of the following food:…
A: "Since you have asked multiple questions, we will solve the first question for you. If you want any…
Q: Identify the causative agent of staphylococcal food poisoning and explain the method for…
A: Food poisoning is the illness that occurs due to consumption of food that has lost its quality of…
Q: Which of the following would NOT be considered as virulence factors? Group of answer choices Lipases…
A: Virulence factors are bacteria-associated molecules that are required for a bacterium to cause…
Q: What characteristics of Listeria make it a frequentcause of foodborne illness?
A: Foods are important source to obtain energy. The food components include carbohydrates, lipids,…
Q: Most cases of food intoxication are caused bya. Salmonella enteritidis b. Staphylococcus aureus c.…
A: Bacteria are the single celled organisms that are diverse in the environments. Bacterial infections…
Q: The incubation period for salmonellosis (enteritis) is longer than for staphylococcal food poisoning…
A: Incubation period: It is the number of days between when you're infected with something and when…
Q: explain what is foodborne diseases and give an examples of some bacterial food borne pathogens?
A: A disease is a specific aberrant state that has a negative impact on the structure or functioning of…
Q: Identify the microbe: A. GPC, Catalase (-), alpha hemolysis, P disk (R), Bile solubility (-), PYR…
A: Introduction : Gram Staining, Commonly Known As Gram's Method, Is A Staining Technique That Is Used…
Q: Knowing that most are caused by E. coli , why can cranberry be used to prevent UTIs?
A: URINARY TRACT INFECTIONS(UTIs)- The kidneys, bladder and urethra are majorly affected by urinary…
Q: Which of the following bacteria that cause food poisoning produces enterotoxin? a) Campylobacter…
A: An enterotoxin is a protein that is released by the micro-organism which targets the intestines, to…
Describe salmonellosis food infection. How does a food
infection differ from food poisoning?
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- Food poisoning can be divided into two categories: food infection and food intoxication. On the basis of toxin production by bacteria, explain the difference between these two categories.What is the difference between food infection and foodintoxication? Into which category does listeriosis fall?Describe the transmission of Staphylococcal food poisoning. Include details about how food can spread the disease even after cooking .
- Identify the most common bacteria that cause foodborne infections and food poisoning.What are the possible sources of Salmonella spp.that cause food infections?A child consumed watermelon in a restaurant and was thereafter infected with Esc. coli O157:H7. Investigations revealed that the knife used to slice the melon was also used to cut raw beef (and then washed). What could have been done to prevent the situation?
- Discuss three possible routes of spoilage of seafood.A client comes into the clinic complaining of arthritic symptoms. In reviewing the chart, the nurse notices that the client had been in the clinic approximately 3 weeks ago. At that time, the client was treated for a foodborne illness. Which of the following foodborne illnesses may result in arthritic symptoms 3 to 4 weeks after the onset of the acute illness? O Salmonellosis O Listeriosis O Shigellosis pts O BotulismExplain the importance of microbes as agents of food-borneillnesses.