Imagine yourself being assigned to a very poor, remote village to educate the people about sanitation and microbial control. What method of microbial destruction or microbe population control will you teach them in order to kill/destroy the microorganisms that me be found in: 1. the gallon of pond water collected for drinking 2. fish preferred eaten raw or uncooked

Imagine yourself being assigned to a very poor, remote village to educate the people about sanitation and microbial control. What method of microbial destruction or microbe population control will you teach them in order to kill/destroy the microorganisms that me be found in: 1. the gallon of pond water collected for drinking 2. fish preferred eaten raw or uncooked

Microbiology for Surgical Technologists (MindTap Course List)

2nd Edition

ISBN:9781111306663

Author:Margaret Rodriguez, Paul Price

Publisher:Margaret Rodriguez, Paul Price

Chapter2: The Science Of Microbiology

Section: Chapter Questions

Problem 3TBP

See similar textbooks

Similar questions

Answer briefly and concisely. The survival, growth and reproduction of microorganisms are influenced by physical and nutritional factors in its evironment. Give the principle of microbial destruction/microbe population control behind these common practices that you have observed during your community visits: 1. salting dried fish 2. sunbathing sleeping mats and pillows 3. making jam and jelly
Which of the following statements regarding microbial death is FALSE? Question options: cell walls are targeted by all microbial control agents all of these statements are TRUE many antimicrobial agents function through the disruption of protein structure under a given set of conditions, the fraction of a microbial population tht dies per minute is typically constant over time the effectiveness of an antibacterial agent is a function of its microbial death rate the rate at which microbes are killed is termed the microbial death rate
Which of the following statements regarding microbial death is FALSE? Question options: cell walls are targeted by many microbial control agents the effectiveness of an antibacterial agent is a funciton of its microbial death rate the rate at which microbes are killed is termed the microbial death rate all of these statements are TRUE few antimicrobial agents function through the disruption of protein structure under a given set of conditions, the fraction of a microbial population that dies per minute is typically constant over time
Choose one specific way from each of the two methods of inhibiting the growth of microbes below. Describe the method, explain the mechanism of action of killing the microorganisms and give practical applications of your chosen ways. 1. Physical Methods - Heat, cold, dessication, radiation, ultrasonic waves, filtration, gaseous atmosphere 2. Chemical Methods- disinfectants, antiseptics
Please reply to the post below whether or not you agree or disagree and why A common microbe found in foods and can be taken orally are probiotics. Probiotics are live bacteria that balance good and bad intestinal bacteria and aid in digestion or digestive problems. For example, Lactobacillus species habituate where rich carbohydrate substances are available including the human digestive and urinary tracts. In 1900 lactobacillus acidophilus was isolated by Moro from infant feces and the intestinal tract of animals and humans. Also, it was reported in the feces of milk fed infants and older persons consuming high milk/lactose diets. This microbe is also found in plant materials and agricultural products particularly milk, cheese, fermented milk products and beverages such as wine and cider. Historically, Lactobacillus species is most often known to be capable of eliciting beneficial effects on the microbiota of the gastrointestinal tract. It helps the body break down food, absorb…
Imagine yourself being assigned to a very poor, remote village to educate the people about sanitation and microbial control. What method of microbial destruction or microbe population control will you teach them in order to kill/destroy the microorganisms that may be found in: 1. the gallon of pond water collected for drinking
The survival, growth and reproduction of microorganisms are influenced by physical and nutritional factors in its environment. Give the principle of microbial destruction/microbe population control behind making jam and jelly.
PLEASE answer the 2 with no much explanation Culture media is sterilized after the inoculation of microbes to ensure optimal growth of target microorganisms True False Microwave oven available in the laboratory can be used to heat culture media, as well as food for lunch. True False
Which of the following is an example of microbial control? Select all that apply. View Available Hint(s) ▸ Hint 1. What is meant by microbial control? Sue washes off the vegetables before serving them in a meal. Mary microwaves food before putting it on the table. Sue uses bleach to clean the kitchen counters. Mary places leftovers in the refrigerator after the meal.
Classify the bacteria that is most likely involved in each situation provided according to their classification (as to microbial growth requirements). Check the correct answers from the choices. 1. The bacteria under study thrives at the alveolar ducts in the lungs causing respiratory disease. Obligate aerobe Obligate anaerobe Microaerophile Aerotolerant anaerobe Mesophile Thermophiles 2. A microorganism that can survive pickling and refrigeration was discovered when a jar of pickles grew several colonies despite following the correct recipe, tight closure seal, and proper refrigeration. Psychrophile Psychrotroph Neutrophile Acidophile Obligate aerobe Microaerophile 3. The spoiled bottle of wine that was stored at standard room temperature for several months eventually gave off a vinegar-like taste and odor. Spoilage was found to be due to the leaky bottle closure leading to bacterial contamination. Acidophile…
about microorganims a. How are microorganisms beneficial in the food industry? b. Use of Microbes for Improving Food Safety and Quality c. How do you ensure the microbial safety of the food industry?
The survival, growth and reproduction of microorganisms are influenced by physical and nutritional factors in its environment. Give the principle of microbial destruction/microbe population control behind salting dried fish.