E. coli O157 infection is most commonly associated with consumption of raw or contaminated eggs. a. ...
E. coli O157 infection is most commonly associated with consumption of raw or contaminated eggs.
a. True
b. False
Homework Answers
Answer is True
because
- One strain, E. Coli O157:H7 (STEC) is commonly associated with food poisoning outbreaks because its effects can be extremely severe.
- The prevalence of Escherichia coli O157:H7 was 7 (9.8%) (entirely from egg shell). The Total aerobic bacteria count (Mean Log CFU) was 1.43 ± 1.65 and 4.95 ± 0.24 for egg contents and shell, respectively, and the Total coliform count was 1.36 ± 1.46 and 4.84 ± 0.33 for egg contents and shell, respectively
Add Answer to:
E. coli O157 infection is
most commonly associated with consumption of raw or contaminated
eggs.
a. ...
a. Sheep, cows and goats. b. dogs, cats and horses. c. birds, rodents and reptiles. d....
a.
Sheep, cows and goats.
b.
dogs, cats and horses.
c.
birds, rodents and reptiles.
d.
swine and cattle.
1 points
QUESTION 2
The image provided demonstrates the Macroconidia produced by a
dermatophyte?
True
False
1 points
QUESTION 3
The most common E. coli Pathotype associated with
foodborne outbreaks is.
Enteroinvasive, EIEC
Enterohemorrhagic, EHEC
Diffusely adherent, DAEC
Enteropathogenic, EPEC
1 points
QUESTION 4
The difference between non pathogenic E. coli and E. coli
O157:H7 is?
E. coli...
Discussion Topic Regarding food safety, a. Explain whether there is a greater risk for E. coli...
Discussion Topic Regarding food safety, a. Explain whether there is a greater risk for E. coli O157:H7 infection when consuming a hamburger compared to consuming a steak. b. Also, discuss whether or not food poisoning can still occur after consuming a reheated pot of soup known to be contaminated with Staphylococcus aureus. Minimum of 250 words please.
Bacterium ID50 E. coli O157:17 20 1 Legionella pneumophila Shigella 10 Treponema pallidum 57 Which organism...
Bacterium ID50 E. coli O157:17 20 1 Legionella pneumophila Shigella 10 Treponema pallidum 57 Which organism in Table above most easily causes an infection? Select one: O a. E. coli O157:H7 O b. Legionella pneumophila O c. Shigella O d. Treponema pallidum e. The answer cannot be determined based on the information provided.
Microbiology Q1 Q2 Q3 Salmonella is associated with the handling of contaminated beef True False Escherichia...
Microbiology
Q1
Q2
Q3
Salmonella is associated with the handling of contaminated beef True False Escherichia coli is a red-pigmented organism. True O False The results of the MR-VP test can be directly read from the test without the addition of any other chemicals. True False
Question 19 (2 points) There have been many outbreaks of human infection by enteropathogenic E. coli...
Question 19 (2 points) There have been many outbreaks of human infection by enteropathogenic E. coli traced to eating lettuce or spinach that was grown using irrigation water contaminated with animal feces. This is an example of which type of microbial source for foodborne illness? Contamination by human microbiota or pathogens during handling & preparation Contamination by environmental organisms from soil or other sources A food animal - infection or colonization during its lifetime Contamination by human or animal feces...
E. coli stains that are Hfr: a. are susceptible to infection by bacteriophage. b. are easily...
E. coli stains that are Hfr: a. are susceptible to infection by bacteriophage. b. are easily mutated. c. cannot be made competent. d. are highly recombinant.
The CDC has determined that the E. coli O157:H7 strain that caused the multistate outbreak associated...
The CDC has determined that the E. coli O157:H7 strain that caused the multistate outbreak associated with redleaf and greenleaf lettuce was the same strain that caused an outbreak in 2017, which was linked to leafy greens in the US and romain lettuce in Canada; but it was not the same strain that caused the outbreak in 2018 that was linked to romaine lettuce grown in Yuma, AZ. What method do epidemiologists at the CDC and local public health laboratories...
Among foodborne infections, norovirus and ___________________ are the 2 leading causes of hospitalizations and death. Salmonella...
Among foodborne infections, norovirus and ___________________ are the 2 leading causes of hospitalizations and death. Salmonella Escherichia coli Staphylococcus aureus Clostridium perfringens Why is ground meat more susceptible to microbial contamination than meat that is not ground? It is usually overcooked It has higher fat content It is not inspected as often More handling and more surface area True or false: Infants under 1 year of age should never be given honey due to the risk of botulism. True or...
Question Two (Five parts) A. women represent 25% of all diagnoses of HIV infection in the United States. i. True ii. Fa...
Question Two (Five parts) A. women represent 25% of all diagnoses of HIV infection in the United States. i. True ii. False B. HIV infection less likely to be diagnosed in senior citizens because symptoms are different then illnesses associated with aging True ii. False C. Transmission of HIV in Latin America is most commonly through i. homosexual transmission IV drug use iii heterosexual transmission iv. none of the above D. The incubation period of HIV can be as long...
3, common food handling miatalia is c. using a wood cutting board u not wearing rubber gloves a. cooling food too s...
3, common food handling miatalia is c. using a wood cutting board u not wearing rubber gloves a. cooling food too slowly b. allowing pets in the kitchen 34. Salmonella bacteria are found most commonly in raw or undercooked c. rice and pasta d. hot dogs eggs and chicken b. vegetables 35. The most important food safety practice to help prevent foodborne illness is to_ a. use gloves b. use plastic cutting boards c. keep pets out of the kitchen...
a.
Sheep, cows and goats.
b.
dogs, cats and horses.
c.
birds, rodents and reptiles.
d.
swine and cattle.
1 points
QUESTION 2
The image provided demonstrates the Macroconidia produced by a
dermatophyte?
True
False
1 points
QUESTION 3
The most common E. coli Pathotype associated with
foodborne outbreaks is.
Enteroinvasive, EIEC
Enterohemorrhagic, EHEC
Diffusely adherent, DAEC
Enteropathogenic, EPEC
1 points
QUESTION 4
The difference between non pathogenic E. coli and E. coli
O157:H7 is?
E. coli...
Bacterium ID50 E. coli O157:17 20 1 Legionella pneumophila Shigella 10 Treponema pallidum 57 Which organism in Table above most easily causes an infection? Select one: O a. E. coli O157:H7 O b. Legionella pneumophila O c. Shigella O d. Treponema pallidum e. The answer cannot be determined based on the information provided.
Microbiology
Q1
Q2
Q3
Salmonella is associated with the handling of contaminated beef True False Escherichia coli is a red-pigmented organism. True O False The results of the MR-VP test can be directly read from the test without the addition of any other chemicals. True False
Question 19 (2 points) There have been many outbreaks of human infection by enteropathogenic E. coli traced to eating lettuce or spinach that was grown using irrigation water contaminated with animal feces. This is an example of which type of microbial source for foodborne illness? Contamination by human microbiota or pathogens during handling & preparation Contamination by environmental organisms from soil or other sources A food animal - infection or colonization during its lifetime Contamination by human or animal feces...
Question Two (Five parts) A. women represent 25% of all diagnoses of HIV infection in the United States. i. True ii. False B. HIV infection less likely to be diagnosed in senior citizens because symptoms are different then illnesses associated with aging True ii. False C. Transmission of HIV in Latin America is most commonly through i. homosexual transmission IV drug use iii heterosexual transmission iv. none of the above D. The incubation period of HIV can be as long...
3, common food handling miatalia is c. using a wood cutting board u not wearing rubber gloves a. cooling food too slowly b. allowing pets in the kitchen 34. Salmonella bacteria are found most commonly in raw or undercooked c. rice and pasta d. hot dogs eggs and chicken b. vegetables 35. The most important food safety practice to help prevent foodborne illness is to_ a. use gloves b. use plastic cutting boards c. keep pets out of the kitchen...
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