Answer to Question 1
With the rate at which new disease causing microorganisms are being discovered, it is imperative that the food science professional and the consumer stay alert to these developments. A particular focus should be on food safety at home, when eating out, and in the grocery store. Each person must take responsibility for personal health, and food safety is a big issue.
For each of the microorganisms below, write one or two sentences relating it to a concept in food preservation. Give it some thought and make sure of the relationship before starting. For example, for Clostridium botulinum you might write: Clostridium botulinum is present in low-acid, anaerobic food situations. Therefore, when canning meat, poultry, fish, or low-acid vegetables, one must use the pressure canner to provide the high heat needed to destroy the microorganisms. Also in reheating, it is always safe to boil a canned product for ten minutes before tasting to ensure the destruction of C. botulinum, which is destroyed by the heat in that time period.
782.Staphylococcus aureus
Answer to Question 2
The vegetables eaten in Eastern Africa include cassava, pumpkin, and sweet potatoes.
Rituals such as the sacrament of the Anointing of the Sick are important expressions of religious be
Biopsy. Various forms of gynecological biopsy are shown.
Two general models for the interconversion of inactive and active forms of a protein during cooperat
Important Human Viral Table
The two major forms of polynucleotide secondary structure
Remote sensing and GIS are important tools