FND 100- Final Exam Guide - Comprehensive Notes for the exam ( 25 pages long!)

292 views25 pages

greysalmon682

29 Mar 2018

School

Department

Course

Professor

For unlimited access to Study Guides, a Grade+ subscription is required.

Document Summary

What is a foodborne illness: mainly bacteria (90%, viruses (6%) hepatitis a, chemicals (3%) cleaning chemicals or agricultural chemicals not washed off, parasites (1%) berries, hunting, drinking water from streams. Foodborne illness statistics (u. s: cost of foodborne illnesses in us ( - billion) Canadian foodborne illness costs: cost of foodborne illnesses in canada (100m, people falling ill in canada (approx 13% of population = 19. 7m sick days) Canadian statistics on foodborne illness over a 10yr period: 60% were unspecified agents = 2. 4m annually, 40% were attributed to 30 known pathogens = 1. 6m annually. Food contamination quite easily (ex: vancouver worker had hepatitis a and preparing food) 40% Canadian statistics: top four pathogens of domestically acquired foodborne illnesses: Who is most susceptible to foodborne illnesses: very young (infants and children) immune system might not be developed yet, elderly (nursing homes) (enclosed spaces for specific period of time, pregnant and lactating mothers. Immune compromised patients (reduced ability to fight off infections)

Related Questions

2.Conclusion:

What have you learned from your study?

Interpret your data/ results:

Do your results support of disprove your hypothesis?

Compare and contrast your result with those of previous research.

Significance of the results: âBig Pictureâ

What is the global impact of your results?

What questions remain unanswered?

What kinds of experiments can come out of your study?

i have lab for biology and i need help with the Lab Report

the lab name is Bacterial Transformation Lab

1. Introduction:

Introduce the background and the nature of the problem your experiment is investigating.

Summarize the current knowledge of your subject.

Use examples of other research that have examined the same or a similar topic as your experiments.

Ending your introduction:

State your hypothesis

State your predictions

Give a brief statement about how you tested your hypothesis.

please help me with it is important for my lab class tomorrow

that is the lab i put the info please help me for the intro and for number 2 please be clear please

i would be happy if you help me it is due tommorrow i realy need your help on the intro and number 2 please be clear and show clear work hope you do it because it is due tomorrow

Bacterial Transformation Lab

Genetic engineering is one of the newest applications of basic knowledge in biology. It involves the isolation of specific genes from one organism and the insertion of those genes into a second organism of the same, or even different, species. Remember that a gene is a piece of DNA which codes for a product, usually a protein, which gives an organism a particular trait. The development of these techniques has generated considerable excitement and answered many questions, but it has also raised questions. Many scientists and others see genetic engineering as offering opportunities to make life better, for example, by exploring how genes are regulated, by curing diseases of genetic origin, by adding desirable traits to agricultural crops such as the ability to fix nitrogen in corn and pest resistance in cotton, and by genetically altering bacteria with genes enabling them to digest oil spills.

For almost 100 years, it has been possible to isolate DNA from cells, but only in the last 40 years or so has its function been understood. Your textbook discusses the work of such investigators as Fred Griffith and Oswald Avery, who demonstrated that if DNA was isolated from a pneumonia-causing strain of bacteria and added to cultures of nonvirulent bacteria, the recipient cells were transformed into virulent types that caused pneumonia. These transformation experiments were the first to show that genes could be artificially transferred in the laboratory. Since the time of those experiments (Avery's work was done in the 1940s), our knowledge of gene structure, function and control has increased astronomically. The application of this knowledge has created the field of genetic engineering.

Modern genetic engineering techniques depend on three critical factors:

A suitable host organism in which to insert the foreign gene;

A vector to carry foreign genes into the host; and

A means of isolating the host cells that have taken up the foreign gene.

The host organism

The most commonly used host organism is the gut bacterium Escherichia coli (E. coli). Its chromosome is a single large circular DNA molecule, called the genomic DNA, containing about 4 x 10⁶ base pairs. Not every cell will take up foreign DNA when exposed to it, but E. coli grows rapidly, dividing in less than 20 minutes, so that a single cell can give rise to a billion genetically identical descendants in a matter of 10 hours. Thus, a few transformed cells can provide a large number of offspring within a day. The strain we are using is K-12.

The vector

A vector is a DNA molecule used as a vehicle to carry genes from one organism to another. This DNA molecule can be modified by gene-splicing techniques using restriction enzymes and ligases so that it carries the genes of interest (essentially a cut-and-paste operation). Sometimes viruses are used as vectors, but for E. coli, plasmids are often used. A plasmid is a small circular DNA molecule containing 1000 to 200,000 base pairs. Plasmids exist naturally in many strains of E. coli and other bacteria. Plasmids replicate as the cell grows, independent of replication of the genomic DNA. These plasmids are transmitted to each of the product cells during cell division. Plasmids carrying genetic information that is beneficial to the host cell are maintained in a given population by natural selection. Plasmids frequently carry genes that confer antibiotic resistance, an obvious benefit.

When E. coli cells are exposed to plasmids or any other foreign DNA, some of the cells, called competent cells, will take up the DNA. We can induce cells to become competent by treating them with divalent cations, such as Ca⁺⁺, followed by a brief exposure to high temperature, called a heat shock treatment. Exactly how this treatment causes cells to become competent is not understood, but it is described as making the membranes "leaky" so that large DNA molecules (like plasmids), which would not normally pass through the cell membrane, can enter the cell. This treatment does not make all cells competent, but it greatly increases the number of competent cells. Once in a cell, the plasmids replicate and are passed to the product cells during cell division.

The selective medium

The last requirement for genetic engineering is a means of isolating host cells that have taken up the gene of interest. The techniques used depend on the growth requirements of the host organism. For example, each species of bacteria has particular nutrient requirements. The composition of the growth medium (agar or broth) can be modified to allow growth of only certain bacteria -- for example, by adding or removing nutrients or other chemicals from the medium mixture. This modified medium is called a selective medium, because it selects for the growth of only some species. By introducing an antibiotic such as ampicillin into the medium in which the bacteria are grown, you will select for growth of only those bacteria carrying the antibiotic-resistance gene on newly acquired plasmids. In a matter of days, billions of antibiotic-resistant cells, all with the plasmid, can be grown.

Genetic engineers use a modification of this technique to insert a foreign gene into E. coli. In simplified terms, the plasmid (already carrying an ampicillin resistance gene) is modified by inserting the gene of interest. The gene of interest has been isolated from another source; for example, the gene for human insulin has been isolated from the human genome. The modified plasmid, carrying the inserted gene, is then mixed with competent E. coli and the bacteria are placed in a medium containing ampicillin. Only those cells that have the plasmid will grow in the medium, and they are also the cells carrying the insulin gene (in their plasmids). These selected cells can now be used to manufacture insulin, which can be used for insulin therapy by diabetics.

The genes

In the following experiment, you will insert a plasmid into E. coli. The plasmid you will use carries the gene bla, which codes for a protein (beta-lactamase) that is secreted by the bacteria, inactivating the ampicillin in the agar and allowing for bacterial growth. The plasmid also carries an indicator gene. The indicator gene we are using was isolated from a bioluminescent jellyfish, Aequorea victoria. It codes for Green Fluorescent Protein (GFP).

The GFP gene has been modified to include a regulator system that can be used to control the expression of the gene. Gene expression in all organisms is carefully regulated to allow for adaptation to differing conditions and to prevent wasteful overproduction of unneeded proteins. The genes involved in the breakdown of different food sources are good examples of highly regulated genes. For example, the sugar arabinose is both an energy source and a carbon source for bacteria. The bacterial genes that make digestive enzymes to break down arabinose for food are not expressed when arabinose is not in the environment. But, when arabinose is present, these genes are turned on. When the arabinose runs out, the genes are turned off.

Arabinose initiates transcription of these genes by promoting the binding of RNA polymerase. In the genetically engineered pGLO DNA, some of the genes involved in the breakdown of arabinose have been replaced by the jellyfish gene GFP. When bacteria with this plasmid are grown in the presence of arabinose, the GFP gene is turned on and the bacteria glow green in UV light. When arabinose is absent form the growth medium, the GFP gene remains turned off and the colonies appear white. This is an example of the central molecular framework of biology in action: DNA ? RNA ? protein ? trait.

In summary, you will render E. coli cells competent to take up plasmid DNA. The plasmid carries two identifiable phenotypic markers:

The beta-lactamase or bla gene codes for resistance to the antibiotic ampicillin. We will use this to select for bacteria that have taken up the plasmid.

The pGLO gene codes for Green Fluorescent Protein (GFP), which is switched âONâ if arabinose is present.

Safety Procedure

For your own safety and the safety of others, it is essential that you follow all instructions about handling bacteria and disposal of materials. When you finish work for the day, swab your table with disinfectant. WASH YOUR HANDS thoroughly with soap before leaving the lab for any reason, and at the end of the day after you have cleaned your table. Report any spills to your instructor.

List of Materials

Prepared agar plates (2 LB, 2 LB/amp, 1 LB/amp/ara)

Transformation solution (50 mM CaCl₂, pH 7.4)

LB broth

1 pack of inoculation loops

Sterile transfer pipets

1 foam microtube holder w/ tubes

E. coli starter plate

1 red biohazard bag for loop disposal (common use â Loops/pipets only - NO PAPER!!!)

beigefox320

please help me with this lab.

Ethanol Production

(Thermal Energy Conservation)

Lab Objective

Through this lab exercise, the principle of conservation of charge will be demonstrated using an adopted problem-solving methodology and a simple Matlab exercise.

Materials

Matlab 2007 or higher

Lab Assignment

Introduction

GASBUGS INC. is actually a division of a much larger alternate, fuel-generating corporation known as BIOFUELS INTERNATIONAL. One thing this company produces is ethanol (C₂H₆O) from an industrial process that uses a type of yeast (Saccharomyces cerevisiae). The elemental formula of S. cerevisiae is CH_1.83 O_0.56 N_0.17 and it has a heat of combustion of approximately -21.2 kJ/g. In their batch process, .25lb_mNH₃ and 5.0lb_m glucose are combined with the yeast at 25^oC. After the reaction goes to completion (at least one of the starting reactants is used up), 1. 4 lb_m of ethanol is produced. The unbalanced reaction for this process is:

C₂H₆O (s) + NH₃ (g) â C₃H₈O₃ (l) + C₂H₆O (l) + CH_1.83 O_0.56 N_{0.17 +} CO₂(g) + H₂O (l)

Note: 1 mol of glucose produces .5 mole glycerol (C₃H₈O₃₎ and that the ration of NH₃ to H₂O is 1:1.

You are told that it is likely that too much glucose is being added in the batch reactor process. It is your goal as the production engineering support specialist working for BIOFUELS INTERNATIONAL to model this scenario to determine how much unnecessary glucose is being added to reduce waste and cost.

Procedure

Follow the 4 steps of methodology for solving problems on pp. 44â46 of your textbook to set up the model.

Using MATLAB, create a plot that demonstrates the impact on ethanol production as the amount of glucose in the reactor varies from 1.0 lb_m to 10 lb_m.

Questions

How much excess glucose was being added to the reactor?

What is the ideal amount needed?

How much heat was produced and subsequently removed from the system?

Interpret the Matlab plot produced.

1.8 Methodology for Solving Engineering Problems. page 44-46. four steps.

Developing a pattern or methodology for solving engineering problems is important for consistency and thoroughness. The application of accounting and/conservation equations (discussed in Chapters 2â6) should be carried out in an organized manner; this makes the solution easy to follow, check, and be used by others. As a new engineer, you may find going through these many steps tedious and excessive for seemingly simple problems. However, when the level of difficulty increases, having a method or process to fall back on will be invaluable. Experienced engineers use most of the steps below when solving real-world problems.

The methodology laid out here or one similar to it should be used to solve problems throughout your career. The method outlined below is a general guide of the steps that will be followed to solve problems in Chapters 3â6 of this book, and as in real-world problems, only steps applicable to the problem should be performed. Other methodologies for solving problems are also valid; the critical issue is that you develop a thorough method and implement it regularly. As you mature as an engineer, it is appropriate that you develop your own problem-solving method.

1. Assemble. Information regarding the problem, including a picture, should be assembled and rewritten.

(a) The objective of the problem or the answer that you are seeking to findshould be clearly stated. This is often written as: Find: the flow rate ...

(b) Draw a diagram showing all relevant information. Often a simple box diagram showing all components entering and leaving the system allows information to be summarized in a convenient way. The system, surroundings, and system boundary should be drawn and labeled. When possible, all known quantitative information should be shown on the diagram.

(c) Set up a calculation table. The known values on your diagram, the components entering and leaving the system, form the foundation for the table. Units should be consistent across the table. The unknown components on the table (blanks) are often the desired answers. As you solve for different components, you can fill in the table. (Developing a table is optional, although useful, especially in multicomponent mass balance problems)

2. Analyze. A framework for understanding what is known and what is not known is developed at this stage.

(a) State any assumptions applied to the problem. Biological systems are extremely complex, since many processes and reactions, as well as transport of materials, are often going on simultaneously. Knowing when and where to make assumptions to simplify the system to a few salient features is the mark of an outstanding engineer. An example of an assumption is that the human forearm can be modeled as a cylinder.

(b) Collect and state any extra data. In this step, you may need to research information about a component in your system that was not given in the problem definition. An example of extra data that you may need to look up is the viscosity of plasma.

(c) List the variables and notations (symbols) adapted for the problem, and select a set of units for the problem. Typically, a choice is made to use either metric or British units throughout the problem.

[Note: The notations for variables may vary from discipline to discipline, but standard variables that are inherently understood within a subject do not always need to be listed. For example, kinetic energy is defined as EKin physics, but as T in mechanics. If you are calculating data that will be shared with coworkers of the same discipline, it is not necessary to define standard variables. Rather, variables specific to an aspect of the problem need to be defined (e.g., Fs = force of the astronaut on a chair).]

(d) State a basis of calculation. A basis is a specified input or output to a system (usually given as a flow rate or amount). In some problem statements, the basis is given. In other problems, values of components are given relative to one another and not as absolute amounts or rates. Select a basis if one is not given. Mass (Chapter 3) and energy (Chapter 4) problems often need a basis.

(e) If the problem involves chemical reaction(s), list the compounds involved and stoichiometrically balance the equation(s).

3. Calculate. Equations are developed and solved in a logical manner.

(a) Write down all appropriate accounting and/or conservation equations.Writing down the governing equations and then simplifying them by analyzing the system to eliminate unnecessary terms can be a helpful tool in solving engineering problems. For example, if asking the question, âIs this system at steady-state?â results in a positive response, the governing equation may be simplified by making the Accumulation term equal zero. This concept will be discussed further in Chapter 2. Write down any other essential equations needed to solve the problem.

(b) By applying the appropriate equations, calculate the unknown quantities. This is the heart of solving the problem and may require extensive effort. In some cases, the calculation of unknown quantities can be done sequentially. In other cases, it may be best to solve a series of equations using MATLAB or other computer software.

[Note: For a multi-unit or complex mass and energy conservation problems, a strategy to solve the problem may be required. A degree-of-freedom analysis is a systematic method to demonstrate whether a problem can be solved with the stated information and can help determine the sequence in which the equations should be solved. This process is discussed in chemical engineering textbooks (e.g., Reklaitis, Introduction to Material and Energy Balances, 1983).]

4. Finalize. Correct answers to the problem statement are stated clearly.

(a) State the answers clearly with appropriate significant figures and units. Confirm that you answered the specific questions asked by the problem

Laboratory Report Cover Sheet
DeVry University
College of Engineering and Information Sciences

Course Number: ECET301

Professor:

Laboratory Number: 3

Laboratory Title: Ethanol Production

Submittal Date: Click here to enter a date.

Write a brief technical lab report summarizing the technical facts learned from this lab. The report should be organized to provide the following:

Section 1âIntroduction: An introductory/summary paragraph describing the type of conservation principle being analyzed and the key elements that will be discussed relating to this principle.

Section 2âModel: The documented model using the standard problem-solving methodology in section 1.8 of your text.

Section 3âPlot: Matlab plot with script to generate.

Section 4âDiscussion: A section describing the most important characteristics shown, or demonstrate via the modeled and collected data. Also include a practical example of how the information learned in this assignment might help you in a job setting in the real world.

Section 5âConcluding Remarks: A summary statement listing the most positive aspects of the assignment and any difficulties encountered.

1. Which of the following statements about E. coli bacteria is TRUE?

A. It is only found in undercooked beef.

B. It is only found in unpasteurized milk.

C. It is a harmless bacterium.

D. It only affects foods prepared outside of the home.

E. It has been found in undercooked beef, unpasteurized milk and juice, and raw fruits and vegetables.

2. Where can food preparation result in foodborne illness?

A. private homes

B. catering/banquet facilities

C. institutions such as schools or prisons

D. restaurants

E. All of the above.

3. Which of the following results in the highest number of cases of foodborne illness?

A. norovirus

B. Salmonella

C. Clostridium perfringens

D. Campylobacter

E. Staphylococcus aureus

4. Pregnant women have a significantly higher risk of contracting foodborne illness caused by a specific pathogen. Which is it?

A. E. coli

B. Salmonella

C. Listeria monocytogenes

D. Campylobacter

E. Bacillus cereus

5. Common food and beverage sources of Salmonella include all of the following, EXCEPT

A. eggs

B. poultry

C. unpasteurized milk

D. raw oysters

E. meat

6. In order to prevent illness, those most at risk for foodborne illness should avoid all of the following foods and beverages, EXCEPT

A. raw sprouts (alfalfa, bean, or any other sprout)

B. hot dogs heated thoroughly

C. raw or undercooked eggs or foods containing raw or undercooked eggs

D. raw shellfish and their juices

E. unpasteurized (raw) milk

7. The safe zone for refrigerated foods is to be chilled below

A. 70^oF

B. 50^oF

C. 41^oF

D. 32^oF

E. 1^oF

8. If everyone who attended a family reunion and ate a freshly prepared meal of carved roast turkey became sick with a foodborne illness, and those who ate the freshly prepared carved roast beef did not, then what aspect of the four steps to food safety would most likely have been the cause?

A. clean

B. separate

C. cook

D. chill

E. None of the above.

9. You purchase deli meat wrapped in plastic from a grocery store, carry it out to your car in a paper bag, and leave it in the car while running errands for another hour. It is 80 degrees outside. Which of the four steps of food safety have you neglected to follow?

A. clean

B. separate

C. cook

D. chill

E. All of the above.

10. What should be used to measure the internal temperature of meat to ensure that it has been cooked thoroughly and to avoid foodborne illness?

A. probe thermometer

B. mercury thermometer

C. appearance of the meat (when it looks done)

D. the ovenâs temperature setting

E. cooking time

11. Why is it important for foods to be promptly chilled at the correct, safe temperature?

A. to improve taste

B. to improve appearance

C. to reduce the likelihood of bacterial growth

D. to have leftovers

E. to shorten cooking time

12. Which of the following is TRUE about USDA-certified organic food?

A. healthier than nonorganic food

B. safer than nonorganic food

C. considerably less expensive than non-organic food

D. made up of 50% certified-organic ingredients

E. at least 95% of the agricultural ingredients must be certified organic

13. Which federal agency has the primary legal responsibility for food additives?

A. FDA

B. USDA

C. DHHS

D. NIH

E. CDC

14. Who is LEAST likely to be negatively affected by a foodborne illness?

A. 45-year-old adult with HIV/AIDS

B. 20-year-old healthy college student

C. 80-year-old nursing home resident

D. 15-year-old chemotherapy patient

E. 15-month-old baby

15. Refrigerated leftovers should be eaten or thrown out within , in the interest of health and food safety.

A. 1 day

B. 2 days

C. 4 days

D. 1 week

E. 10 days

16. The FDA has approved food irradiation for all of the following, EXCEPT

A. meat

B. poultry

C. fresh fruits

D. dairy foods

E. fresh vegetables

17. The virus that causes the most foodborne illnesses and a significant number of related hospitalizations is

A. Staphylococcus aureus

B. Campylobacter

C. Salmonella

D. hepatitis

E. norovirus

18. The Food Safety Modernization Act (FSMA) signed in 2011 is praised because of the focus on

A. food taste

B. food defense

C. food prices

D. access to food

E. access to farm land

19. High intake of which food additive has been connected to hyperactivity in some children?

A. artificial food colors (AFC)

B. monosodium Glutamate (MSG)

C. salt

D. citric acid

E. fructose

20. All of the following can increase the likelihood of experiencing food insecurity, EXCEPT

A. poverty

B. unemployment

C. having a family farm

D. living in a food desert

E. cost of nutritious foods

21. Which one of these programs is the largest program in addressing domestic hunger?

A. Special Supplemental Program for Women, Infants, and Children (WIC)

B. Supplemental Nutrition Assistance Program (SNAP)

C. National School Breakfast Program

D. National School Lunch Program

E. Meals on Wheels

22. In the United States, there are several widely sold, common genetically modified (GM) foods. These include all of the following, EXCEPT

A. organic apples

B. corn

C. rice

D. tomatoes

E. soybeans

23. What can influence the worldâs food supply?

A. drought

B. flooding

C. civil unrest

D. climate change

E. All of the above.

24. A sustainable food system needs

A. uncontrolled population growth

B. safe and secure food supply

C. rapid climate change

D. constant drough

E. one-crop megafarms

25. Those who argue FOR genetically modified foods cite all of the following, EXCEPT

A. increased supply of food

B. drought-resistant plants

C. increased susceptibility to some pests

D. increased vitamin content in foods

E. improved food taste

26. Composting is an example of which type of sustainable food strategy?

A. buying local

B. purchasing organic foods

C. eliminating industrial meat consumption

D. reducing food waste

E. eating unprocessed foods

27. It is estimated that demand for food will rise by between 70% and 100% by 2050. What is one factor that will contribute to increasing demand?

A. population growth

B. civil unrest

C. unemployment

D. falling incomes

E. existing food insecurity

28. Which of the following is a legitimate potential risk of growing and consuming genetically modified foods?

A. The food tastes better, so people eat more.

B. The food lasts longer but loses nutritional benefits.

C. A plant food could produce a protein that is allergenic to some people.

D. The food may be infested with pests.

E. The food may absorb too much water and cause bloating.

29. Dirty equipment in a food truck has contaminated food as it travels to the grocery store. In which step of the food supply process did the contamination occur?

A. planting

B. production

C. processing and distribution

D. preparation

E. None of the above.

30. Fecal-oral transmission can occur at all of the following times, EXCEPT

A. when a food handler does not wash his/her hands before touching food to be prepared

B. when a daycare worker does not wash his/her hands after changing a babyâs diaper and then picking up another childâs bottle to feed them

C. when a food server cleans the restaurant bathroom and does not wash his/her hands before delivering food plates to a table

D. when animal fecal matter is present in the field where produce is grown and harvested

E. after toys in a daycare facility are soaked in a bleach-and-water solution overnight

31. All of the following are TRUE of parasites, EXCEPT that they can

A. live in a host

B. live on a host

C. multiply in foods

D. be a worm

E. be single-celled

32. The most common symptoms of foodborne illness are

A. bleeding

B. fever

C. nausea, vomiting, and diarrhea

D. diarrhea

E. fever and vomiting

33. Which of the following is one of the most common bacterial causes of diarrheal illness and hospitalizations in the United States and is found in over half of all raw chickens, in addition to being found in raw milk and raw shellfish?

A. Clostridium perfrigens

B. Campylobacter

C. E. coli

D. Staphylococcus

E. meningitis

34. Which type of cheese should a pregnant woman avoid to reduce her risk of contracting a foodborne illness?

A. cheddar cheese

B. Swiss cheese

C. American cheese

D. queso fresco

E. mozzarella cheese

35. What process has been used to reduce the likelihood of foodborne illness experienced by NASA astronauts in space?

A. pasteurization

B. vaccinations

C. irradiation

D. antibiotics

E. antibacterial spacesuits

36. The USDA has recommended safe internal temperatures for foods. Which type of meat must be heated to the highest temperature?

A. turkey and chicken

B. ground beef

C. fully cooked ham (to reheat)

D. fish

E. beef roast

37. Two ways to prevent cross contamination in your kitchen are

A. wash hands, use clean dishes

B. wash hands, reuse plates when needed

C. wash hands, always use same cutting board for raw meats and vegetables

D. wash hands, store raw meats in same grocery bag as other foods

E. wash hands, clean off surfaces with the same cloth used to wipe up floor spills

38. What can food handlers do prior to food preparation to easily and dramatically reduce the likelihood of causing foodborne illnesses?

A. cover their mouth with their hand when coughing

B. wash hands before preparing food

C. wipe feet before entering kitchen

D. take medication to reduce fever before coming to work

E. store raw meat in an uncovered container

39. Who is most at risk for foodborne illness?

A. healthy 20 yr old male

B. 30 yr old female

C. infant 6 mo old female

D. 45 yr old female nurse

E. all the above

40. What is a favorable conditions for bacterial growth in food?

A. foods kept at temp. below 40 degree F

B. food kept at temp. above 140 degree F

C. food with a high moisture content

D. food with a low moisture content

E. very sweet food

TRUE or FALSE (A for true and B for false)

41. Food additives may be used to maintain freshness of food.

42. Foodborne intoxication is caused by ingestion of food that contains a toxin that may be naturally present in the food.

43. Staphylococcus aureus lives on the skin.

44. One foodborne pathogen that pregnant women are often warned against is protozoans.

45. The pathogen Norovirus cause muscle aches and fever.

46. The 1993 Jack in the Box outbreak caused Congress to update the monitoring of meatpacking plants in the United Stated.

47. Cross contamination is the transfer of bacteria or other pathogens from one source or surface to another.

48. Sit-down restaurants are the single setting of preparation responsible for the highest number of illness resulting from foodborne disease outbreaks.

49. Salmonella pathogen causes the most severe illness of all pathogens.

50. The FDA is responsible for regulating the safety of GM crops consumed by humans and animals in the United States.

lavenderzebra115

FND 100- Final Exam Guide - Comprehensive Notes for the exam ( 25 pages long!)

Document Summary

Get access

Related Documents

FND 100 Lecture Notes - Lecture 1: Foodborne Illness, Norovirus, Food Contaminant

[FND 100] - Final Exam Guide - Everything you need to know! (123 pages long)

FND 100 Lecture Notes - Lecture 1: Foodborne Illness, Defrosting, Norovirus

Related Questions