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q associated foods with escherichia coliassociated foods e coli is the etiologic agent of food poisoning involves variety of foods such as cream
symptoms the e coli gastroenteritis syndrome is caused by the ingestion of 106 -1010 viable cellsg that must colonize the small intestine and
escherichia coli is generally regarded as part of the normal flora of the human intestinal tract and that of many animals serotypes of e coli which
q prevention of outbreak in salmonellosisprevention of outbreak the control of food borne salmonella infection requires the following1 preventing
q conditions necessary for outbreak in salmonellosisthe food must contain or become contaminated with the salmonella bacteria these bacteria must be
q show the symptoms of salmonellosissymptoms the susceptibility of humans varies with the species and strains of the organism and the total number of
q source of the bacteria of salmonellosisthe initial source of the bacteria is the intestinal tract of birds reptiles farm animals humans and
salmonellosis is the most reported zoonotic disease in european countries salmonellosis salmonella gastroenteritis results from the ingestion of
q what are zoonotic diseasesthe world health organization defines zoonoses zoonosis sing as those diseases and infections which are naturally
food infection occurs when a pathogen enters the gastrointestinal tract and multiplies microorganisms can penetrate into the intestinal mucosa and
q effect of destruction of microbial barriersphysical damage to the integument allows microbial invasion of the underlying nutrient-rich tissues and
q antimicrobial barriers - proliferation of microorganismsthe first barrier is the integument a physical barrier to protect the food eg the shell
q accessory food substances or vitamins bacteria also vary in their need for vitamins or accessory growth factors some microorganisms are unable to
q foods for growth in microorganismsmicroorganisms differ in their ability to use various nitrogenous compounds as a source of nitrogen for growth
q which foods are used by microorganisms for energythe carbohydrates especially the sugars are most commonly used as an energy source but other
q source of nutrients and energy of microorganismsmicroorganisms use foods as a source of nutrients and energy each kind of microorganism has a
as redox conditions change there will be some resistance to change in a foods redox potential this is known as poising capacity of food this capacity
aerotolerant anaerobes are incapable of aerobic respiration but can nevertheless grow in the presence of air many lactic acid bacteria fall into this
effect on microbial growth and ecology redox potential exerts an important selective effect on the microflora of a food since it will decide the type
q factors affecting water requirements of microorganismsfactors that may affect aw requirements of microorganisms include1 kind of solute employed
effect on microbial growth and activity bacteria require higher aw for growth than fungi gram-negative bacteria have higher requirements than gram
one of mans oldest methods of preserving foods is drying or desiccation the preservation of foods by drying is a direct result of removal of
some foods are better able to resist changes in ph than others these tend to resist changes in ph since these are buffered and the ability to
q effect on microbial ecology and food spoilage of phthe acidity of a product plays an important role in deciding the type microflora present in food
q effect on microbial growth of phevery microorganism has a minimal a maximal and an optimal ph for growth in general bacteria grow in the ph range