Brock Biology of Microorganisms (15th Edition)
15th Edition
ISBN: 9780134261928
Author: Michael T. Madigan, Kelly S. Bender, Daniel H. Buckley, W. Matthew Sattley, David A. Stahl
Publisher: PEARSON
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Chapter 32, Problem 3AQ
Summary Introduction
To explain:
The reason of Staphylococcal food poisoning and salmonellosis due to improperly cooked potato salads. Also, explain differences between Staphylococcal food poisoning and salmonellosis and botulism which occur due to undercooked potato salad.
Concept introduction:
It has been recently found that potato salad acts as frequent vehicle for several foodborne illnesses such as salmonellosis and Staphylococcal food poisoning. Undercooked or improperly handled potato preparation often proves effective in causing such food borne illness. Botulisms results from the infection of endospore forming anaerobic bacterium Clostridium botulinum.
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Students have asked these similar questions
Write a 1-2 paragraph case study that accurately depicts the disease caused by Clostridium Botulinum. If your organism is transmitted in a specific location or under certain circumstances be sure your patient has been to those locations or engaged in those behaviors that would lead to transmission
Have the appropriate timeline in terms of incubation and length of illness.
Cover the important symptoms. You do not have to give all possible symptoms, just the typical one.
Provide some important laboratory test results without stating the name of your microorganism.
Provide the Epidemiology, Pathogenesis, Clinical Manifestations, Laboratory Tests, Treatment and Prevention.
What are the virulence factors of Salmonella typhi? Explain each factors in simple terms.
Complete the following in table form
Disease
Pathogen
Symptoms
Treatment
Prevention
1. Staphylococcal Food Poisoning
2. Shigellosis
3. Salmonellosis
4. Typhoid Fever
5. Cholera
6. Escherichia coli Gastroenteritis
7. Campylobacteriosis
8. Helicobacter Peptic Ulcer Disease
9. Clostridium perfringens
10. C. difficile-Associated Diarrhea
11. Bacillus cereus Gastroenteritis
12. Mumps
13. Viral Gastr
itis
14. Hepatitis
15. Dental caries
Chapter 32 Solutions
Brock Biology of Microorganisms (15th Edition)
Ch. 32.1 - What is potable water?Ch. 32.1 - Prob. 2MQCh. 32.1 - Prob. 1CRCh. 32.2 - Why is Escherichia coli used as an indicator...Ch. 32.2 - What procedures are used to ensure the safety of...Ch. 32.2 - Prob. 1CRCh. 32.3 - What organism causes cholera, and what are the...Ch. 32.3 - Prob. 2MQCh. 32.3 - Prob. 3MQCh. 32.3 - Why are antibiotics ineffective for the treatment...
Ch. 32.4 - How is legionellosis transmitted?Ch. 32.4 - Identify specific measures for control of...Ch. 32.4 - Prob. 1CRCh. 32.5 - Contrast the causative agents of typhoid and noro...Ch. 32.5 - Prob. 2MQCh. 32.5 - Prob. 1CRCh. 32.6 - List the major food groups as categorized by their...Ch. 32.6 - Identify physical and chemical methods used for...Ch. 32.6 - List some dairy, meat, beverage, and vegetable...Ch. 32.6 - Prob. 1CRCh. 32.7 - Prob. 1MQCh. 32.7 - Describe microbial sampling procedures for solid...Ch. 32.7 - Prob. 3MQCh. 32.7 - Prob. 1CRCh. 32.8 - Identify the symptoms and mechanism of...Ch. 32.8 - Prob. 2MQCh. 32.8 - Staphylococcal food poisoning results from the...Ch. 32.9 - Prob. 1MQCh. 32.9 - Prob. 2MQCh. 32.9 - Clostridium food poisoning results from ingestion...Ch. 32.10 - Describe salmonellosis food infection. How does a...Ch. 32.10 - Prob. 2MQCh. 32.10 - Prob. 1CRCh. 32.11 - How do STEC strains of Escherichia coli differ...Ch. 32.11 - Why are meats prime vehicles for pathogenic E....Ch. 32.11 - Toxigenic Escherichia coli cause many food...Ch. 32.12 - Describe the pathology of Campylobacter food...Ch. 32.12 - Prob. 2MQCh. 32.12 - Prob. 1CRCh. 32.13 - Prob. 1MQCh. 32.13 - Prob. 2MQCh. 32.13 - Prob. 1CRCh. 32.14 - In what two forms can Bacillus cereus food...Ch. 32.14 - Compared with all other foodborne or waterborne...Ch. 32.14 - Prob. 1CRCh. 32 - As a visitor to a country in which cholera is an...Ch. 32 - Prob. 2AQCh. 32 - Prob. 3AQ
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