Homework Answers
Yes, heating the food contaminated with botulinum toxin will inactivate the toxin. The BoNT is one of the most dangerous food toxins & thus it is important to get rid of this toxin from our food. The BoNT gets denatured quickly at temperatures above 80°C. Thus heating food at the optimum temperature is the efficient method to control the botulism.
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16. Will heating food contaminated with BONT pro- tect you from food-borne disease? Why or why...
There are several different modes of transmission for communicable diseases (e.g. food borne, vector borne, respiratory...
There are several different modes of transmission for communicable diseases (e.g. food borne, vector borne, respiratory etc.) discussed in your textbook. Choose ONE disease that falls into one of the categories and discuss the methods used to control this disease. Why might it be difficult to eliminate or eradicate his disease? Be Specific and use supportive examples to support response
a. What food borne illness are you most familiar with and why? If you have experienced...
a. What food borne illness are you most familiar with and why? If you have experienced food borne illness and had to be treated for it, share your experience. Some people have severe phobias about particular foods when this happens, is this true for you or anyone you may know? b. Global nutrition is a complex issue that many ake trying to address. Think about the efforts and aid we hear about. What are some issues organizations face when trying...
Explain why food preservation is important, and the morbidity and mortality aspects of the food borne...
Explain why food preservation is important, and the morbidity and mortality aspects of the food borne diseases on the world. State some of the precautions mentioned in the book for the prevention of unnecessary deaths caused by certain organisms that cause to food poisoning.
Do you know of any vector- borne disease which has been successfully controlled? What methods were...
Do you know of any vector- borne disease which has been successfully controlled? What methods were used? Do you know of a vector-borne disease which has not beern controlled in spite of control activities in place? What are the challenges hampering the control methods? 8:45 AM
Do you know of any parasitic vector-borne disease which has been successfully controlled? What methods were...
Do you know of any parasitic vector-borne disease which has been successfully controlled? What methods were used? Do you know of any parasitic vector-borne disease which has not been control spite of control activities in place? What are the challenges hampering the control methods? led in
Considering the two theories by which a hotel may be sued upon serving contaminated food to...
Considering the two theories by which a hotel may be sued upon serving contaminated food to a guest, tort theory and contract theory, research the Internet for a current or previous case related to either (your choice). Summarize the case, define how it is characterized within tort theory or contract theory, and state why you either agree or disagree with the outcome (or describe what you think that outcome should be if it is not yet resolved). in about 1000-1500
1. Are you pro ore against the immunization against infectious disease especially in infants?
1. Are you pro ore against the immunization against infectious disease especially in infants?
Why would a patient with Crohn's disease states food has lost its flavor. What are potential...
Why would a patient with Crohn's disease states food has lost its flavor. What are potential causes of this?
Food Microbiology Purpose To utilize the process of fermentation to make yogurt To describe organisms responsible...
Food Microbiology Purpose To utilize the process of fermentation to make yogurt To describe organisms responsible for food borne illnesses and summarize a recent outbreak Introduction Microorganisms have been used for centuries for food preservation and to improve or change its taste. Evidence exists that yogurt, which is milk fermented by bacteria, has been around for over 4000 years. Today, many of the foods we eat are the result of microorganisms acting on foods for a specific and desired effect....
Recent incidents of food contamination have caused great concern among consumers. An article reported that 33...
Recent incidents of food contamination have caused great concern
among consumers. An article reported that 33 of 80 randomly
selected Brand A brand chickens tested positively for either
campylobacter or salmonella (or both), the leading bacterial causes
of food-borne disease, whereas 69 of 80 Brand B brand chickens
tested positive.
(a)
Does it appear that the true proportion of non-contaminated
Brand A chickens differs from that for Brand B? Carry out a test of
hypotheses using a significance level 0.01....
a. What food borne illness are you most familiar with and why? If you have experienced food borne illness and had to be treated for it, share your experience. Some people have severe phobias about particular foods when this happens, is this true for you or anyone you may know? b. Global nutrition is a complex issue that many ake trying to address. Think about the efforts and aid we hear about. What are some issues organizations face when trying...
Do you know of any vector- borne disease which has been successfully controlled? What methods were used? Do you know of a vector-borne disease which has not beern controlled in spite of control activities in place? What are the challenges hampering the control methods? 8:45 AM
Do you know of any parasitic vector-borne disease which has been successfully controlled? What methods were used? Do you know of any parasitic vector-borne disease which has not been control spite of control activities in place? What are the challenges hampering the control methods? led in
Recent incidents of food contamination have caused great concern
among consumers. An article reported that 33 of 80 randomly
selected Brand A brand chickens tested positively for either
campylobacter or salmonella (or both), the leading bacterial causes
of food-borne disease, whereas 69 of 80 Brand B brand chickens
tested positive.
(a)
Does it appear that the true proportion of non-contaminated
Brand A chickens differs from that for Brand B? Carry out a test of
hypotheses using a significance level 0.01....
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