Coccus is a term used to describe a type of morphology that helps us distinguish different kinds of bacteria. The cell’s morphology is only one of the many ways we can differentiate the different species. Looking at these bacterium underneath the microscope is an important step to determine which kind of species it is. All cocci bacteria are not gram positive‚ but this lab will examine only this kind because of their influence in human health. Staphylococcus Aureus is a gram-positive coccus bacterium
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humanitarian cause. In fact the US has many benefits from supporting and improving the health status of the world. One of the prime reasons the US has benefit in improving global health is due to the nature of illness and disease. Infectious disease‚ foodborne illness‚ and contaminated products can all be spread from country to country and furthermore effect trade and travel (Global Health - Healthy People. n.d.). No matter how healthy the US becomes‚ there will consistently be international threats. Additionally
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Information to Remember The Economics of Food Societal Influences Identifying Hunger and Malnutrition Special Populations at Risk for Hunger and Malnutrition Poverty and Poor Health Unit Pricing Resources Tools Unit 4 Food ChoiceS: fOODBORNE iLLNESSES Information to Remember Food Poisoning and Food Infection Food-Borne Illness Transmission High Risk Groups for Food-Borne Illness Resources Tools Unit 5 gENETICALLY eNGINEERED fOOD Information to Remember Biotechnology
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(second ed.). New Jersey: Pearson Education Buzby‚ Jean C. (2003). International trade and food safety; economic theory and case studies CDC (2011) Vital Signs: Incidence and trends in infection with pathogens transmitted commonly through food- Foodborne diseases active surveillance Network‚ 10 Acive Sites‚ 1996-2010. Morbidity and Mortality Weekly Reports‚ 60(22);749-755. Codex (Joint FAO/WHO Food Standards Programme‚ Codex Alimentarius Commission) (2009) Cormier‚ R.J.‚ M. Mallet‚ S. Chiasson‚ H
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Holly Serna Sharon Eden BIO 186-01 October 27‚ 2011 Clostridium perfringens Clostridium perfringens is not the 24 hour flu although it is often confused with being. It is one of the most wide spread foodborne pathogens in the world‚ commonly referred to as the "food service bug" 1. The type A strain of C. perfringens is caused by a bacterial infection that releases alpha-toxins and is associated with undercooked and improperly handled meats. This type of food poisoning‚ although usually
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Salmonella Salmonella is a rod shaped‚ gram-negative bacteria‚ which infects humans and other mammals. It is the most common cause of food poisoning and the leading cause of Salmonellosis. Salmonella infects more than 40‚000 people a year in the US and causes 400 deaths a year. It is caused by consuming raw or undercooked food‚ having contact with a person or animal that is infected by salmonella‚ and poor kitchen hygiene. Symptoms of salmonellosis include diarrhea‚ fever and abdominal cramps
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What is Kevin’s law? Why was it made? Kevin’s law allows the Food and Drug Administration to close packing houses with repeated violations to prevent the spread of foodborne illness. Kevin’s law was made because a women had a kid named Kevin died because of E. coli.‚ so she wanted to become a healthy eating activist. 8. Health experts recently called for warning labels on energy drinks‚ pointing out the effects of “caffeine
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Question 1 5 out of 5 points Consider the following three common agents of bacterial meningitis: Neisseria meningitidis‚ Streptococcus pneumoniae‚ and Haemophilus influenzae B. Which of the following would be most helpful in differentiating these three agents? Answer Selected Answer: gram-stain morphology Question 2 5 out of 5 points The current first choice of antibiotic for bacterial meningitis is ________. Answer Selected Answer: cephalosporin Question 3 5 out of 5 points
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3. Identify and explain how you would prepare for a health inspection. You may use some concepts learned from HACCP as an example. Personally‚ I would make sure that my restaurant or food service venue I was running is operating above expectations. First off‚ I would start with the overall appearance of the establishment. If a health Inspector was coming to review a fine dining establishment then it would throw off a lot of red flags if it didn’t look like a fine dining experience. I would have
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El Camino College Compton Educational Center Summer 2010 General microbiology lecture part review questions for final exam Adapted by Dr. Eyob Wallano 1. Which is mismatched? A. parasitism – one organism benefits and the other receives no benefit B. competition – one organism gives off substances that inhibit or kill other organisms C. predator – seeks out and ingests live prey D. scavengers – feed on live to dead cells and wastes E. omnivores – feed on plants and flesh 2. The conversion of
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