Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: a.. Canned curdled evaporated milk b. Blue cottony growth on oranges
Q: Which concentration of alcohol is the most effective germicide?a) 100% b) 75% c)…
A: The agent used to kill microorganisms or germs is called germicide. Germs can be microscopic…
Q: Microbe(s) that is/are the target(s) of pasteurization includea. Clostridium botulinum. b.…
A: Microorganisms as Enemies- Some microorganisms behave as pathogens and produce disease. They enter…
Q: Any process that destroys the non-spore-forming contaminants oninanimate objects isa. antisepsis b.…
A: Introduction Bacteria can be divided into 2 categories on the base of their ability to form spore.…
Q: Distinguish between the sterilization of microbiological mediaand the pasteurization of dairy…
A: In the living world, we see a large number of microorganisms, animals and plants. These organisms…
Q: Choose the combination of answers that most accurately completes the statement.Microbe(s) that…
A: The unicellular minute organisms which are not visible from the naked eye are known as microbes.…
Q: Microbe(s) that is/are the target(s) of pasteurization include(s)a. Clostridium botulinum b.…
A: A microorganism is a microscopic organism, which may exist in its single-celled form or in a colony…
Q: ITEM I MSM MICROBIAL PROFILE MICROORGANISM/CAUSATIVE AGENT GRAM REACTION A B OXYGEN REQUIREMENT C D…
A: Malaria is brought on by a type of protozoan called Plasmodium falciparum. Malaria is a serious…
Q: Sepsis achieve O a. Contamination O b. Killing of microorganisms O c. Prevention of microbial growth…
A: Sepsis and asepsis are the terms that are used to represent a medical situation brought by changes…
Q: Indicate some possible ways in which foods may become contaminatedwith enteric organisms.
A: Contamination is the state where the substance is no longer suitable for use. The contamination of…
Q: What is a generally minimum pH for growth and toxin production by Clostridium botulinum and other…
A: Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacteria that…
Q: Identify the microorganism/ group of microorganisms involved in the spoilage of the following food:…
A: All the unicellular organisms unseen to the naked eye are called microorganisms. They are named so…
Q: Which of the following species of microbe is associated withbeing a good indicator of fecal…
A: The correct answer is (e) Salmonella typhi
Q: a) Microbial products can be classified in three major categories which related to the microorganism…
A: Microbial metabolism defines all the internal bio-chemical pathways, through which microbes obtain…
Q: Milk is usually pasteurized by a. the high-temperature short-time method c. batch method b.…
A: Pasteurization is the process, in which bacteria are killed and the sterilization is done to improve…
Q: Agar is superior to gelatin as a solidifying agent because agar a. does not melt at room temperature…
A: Agar is used as a medium for culturing in laboratories.
Q: Which of the following is NOT a recommended method for preventing cross-contamination? A. Washing…
A: Cross contamination Cross contamination is physical transfer or movement of pathogens from one…
Q: not test water samples directly for Salmonella typhosa or other pathogens
A: There are serious limitations to the use of direct isolation of specific pathogenic bacteria for…
Q: Identify the microorganism/ group of microorganisms involved in the spoilage of Salmon pink…
A: Fermentation is a metabolic interaction that produces chemical changes in natural substrates through…
Q: identify the present microbes in soft swelled spoilage can
A: Introduction Soft swelled spoilage can:- A can bulge at both ends, these cans when pressed by a…
Q: Differentiate between a pure culture, subculture, mixed culture,and contaminated culture. Define…
A: The microorganisms are isolated as pure cultures by being inoculated in a container of medium in…
Q: Why should caps of glassware be loosened first before sterilization? [Answer in not more than 2…
A: Sterilization is defined as the process which removes , kills or deactivates all forms of life (in…
Q: Which common hospital pathogen is able to grow abundantly in soap dishes?
A: The most common type of the prokaryotes is bacteria. They are found in every existing environment on…
Q: What appropriate method should be used in controlling microbial growth in each of the following? 1.…
A: The control of microbes and other biological agents from organic substances is called sterilization.…
Q: refer to the provided image. 76. Which of the following can be readily suspected as source of…
A: The digestive system is made up of the gastrointestinal tract where a series of hollow organs are…
Q: THE MOST PRONOUNCED BACTERICIDAL ACTION IS UV RAYS WITH A WAVELENGTH OF 1. 254 - 257 2. 280 - 320 3.…
A: Ultraviolet radiation includes light rays from 1500- 3900Ao , of which 2600Ao has the highest…
Q: If there is growth and a color change in the Mannitol Salt Plate, which microorganism is it most…
A: Mannitol Salt Agar is high in nutrition because it contains beef extract and proteose peptone, which…
Q: Radiation when applied will be more effective on gram negatives bacteria than any other pathogen of…
A: In the food sector, ionising radiation can be used to reduce the amount of microbial pollutants,…
Q: Which of the following bacteria would be the most accurate indicatorof fecal contamination?a.…
A: Some basic factors, which contribute to our good health are balanced diet, personal hygiene 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: (a) Increasing the number of microorganisms in a composting system through inoculum addition,…
A: Microorganisms are the beneficial organisms that helps in the composting by decomposing the organic…
Q: On what basis were both Shigella and Salmonella eliminated aspossible causes of the outbreak…
A: Shigella and Salmonella are pathogens that cause gastroenteropathy in humans. They are two genera…
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: Why don’t health departments routinely test for pathogens instead of using a sewage indicator?
A: The most widely used sewage indicator organisms are fecal coliforms. This is because these microbes…
Q: Why is toxicological evaluation important in using microbial rennet for cheese production?
A: Rennet is basically the coagulant that is used by the cheese industry to produce cheese. This…
Q: Secondary metabolites of microbes are formed during thephase of growth.a. exponential b. stationary…
A: Bacteria grows asexually by binary fission which includes the synchronous growth, biphasic growth…
Q: Match the microorganisms in column A with their corresponding product in column B, then match your…
A: A B C 1. B. subtilis H. Amylase I. Primary metabolite 2.…
Q: Explain Chromatography Techniques in measuring food contaminants.
A: Chromatography is a important method help in the detection of many impurities , based on colour…
Q: Lowering the water activity of a food will inhibit the growth of microorganism in which of the…
A: Enzymes are usually made of globular protein molecules that increase the rate of reaction without…
Q: Every year, supposedly safe municipal water supplies causeoutbreaks of enteric illness.a. How in the…
A: Water pathogens enter the water sources by faecal contamination. When the infected person or animal…
Q: B. Match the following. A. Killing all bacteria on medical equipment via autoclaving 1. Sanitization…
A: Sterilization methods involve all those methods that aim to remove all the live, dead cells or…
Q: All of the following bacteria cause food poisoning EXCEPT: a. Staphylococcus aureus b. Treponema…
A: Food poisoning is an illness caused by eating contaminated food and bacteria are known to cause most…
Q: Which of the following treatments of sewage involves the use of anaerobic bacteria? A. Primary…
A: Sludge digester is a biological process where organic substances are decomposed and finally stable.
Q: In controlling and eliminating of infectious agents in reusable supplies,w hat process should be…
A: In healthcare settings, infectious pathogens are more prominent and to prevent them all the…
Q: List 2 non-chemical means of disinfection.
A: Disinfection refers to the process by which most pathogenic disease-causing microorganisms, except…
Q: Explain step of microbial risk assessment of seafood
A: Microbial risk assessment It is an important method for understanding, reducing, and preventing…
Step by step
Solved in 2 steps
- Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: a. Salmon pink discoloration of sauerkraut b. Blue cottony growth on oranges c. Canned curdled evaporated milkIdentify the microorganism/ group of microorganisms involved in the spoilage of the following food: Glutinous rice cake with sticky substance at the center Salmon pink discoloration of sauerkraut Canned curdled evaporated milk Blue cottony growth on orangesIdentify the microorganism/ group of microorganisms involved in the spoilage of Canned curdled evaporated milk
- The close organoleptic examination (using the five senses) of a food sample may give valuable information as to the possible microorganisms involved in food spoilage, and which types to look for. ). Give an example of possible causative agents to test for. Why are you considering this microorganism as a possible causative agent?There have been many cases of human infection with Salmonella caused by contact (or ingestion) with raw or undercooked chicken. This is an example of which type of microbial source for foodborne illness? which option is the answer: 1. Contamination by human microbiota or pathogens during handling & preparation 2. A food animal – infection or colonization during its lifetime 3. Contamination by human or animal feces during growing, harvesting, washing, transport, or storage 4. None of the other four answers are correct 5. Contamination by naturally occurring environmental organisms from soil or other sourcesIdentify the microorganism/ group of microorganisms involved in the spoilage of Salmon pink discoloration of sauerkraut
- Indicate the possible source of microbiological contamination and ways to mitigate this problem during production. You may refer to any additional excipient that may be added with your product. Please Answer this qiestion using your own words.8. A retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend product shelf life. b) Food is heat-sterilized first, and then added to a pouch under nitrogen c) Retort pouches requires thermally stable seals d) Both a and canswer the following: Indication of Acacia Mucilage? Appropriate container for the product (Acacia Mucilage) Storage for Acacia Mucilage?
- Which of the following is NOT a recommended method for preventing cross-contamination? A. Washing dishtowels and aprons often B. Separating raw and cooked foods C. Store food in covered container D. Uising utensils and a cutting board for all food preparation(b) How the “milk borne diseases” are spread? Enlist all the “Four Sources” from which the “microorganism in milk” come from. Enlist the “Diseases” transmitted through “Milk” like the “diseases of bovine (esp. Ox and Cow) origin. Enlist the “Diseases” transmitted through “Milk” like the “diseases of human” origin. Define and briefly discuss the “pasteurization of milk”.Microorganisms are used in the production of a wide variety of fermented products. a) Using an example of a fermented product, explain the role of microorganisms in the production of this product. b) Explain why it is very important to control the quantity of food sources that these microbes metabolize?