Food and Water Micro

Question 1

what is standard plate count procedure used for

Answer 1

determines the
total number of viable bacteria

Question 2

what it the solution to too much bacteria in a sample

Answer 2

dilution

Question 3

how is dilution expressed

Answer 3

as a ratio

Question 4

what is the dilution factor for 1ml sample added to 5ml water

Answer 4

5 parts -one of the 5 parts is the sample

Question 5

High heat for a short time -not a sterilization procedure

Answer 5

Pasteurization

Question 6

why can you eat a bloody steak but not a bloody burger

Answer 6

The steaks surface -the ground meat has ways for bacteria to penetrate and grow

Question 7

captures small amounts contaminated in large volumes

Answer 7

Vacuum filtration technique

Question 8

Gram neg rods in intestine, water soil and vegetation-ferments lactose-fecal coliform E. coli

Answer 8

Coliform bacteria

Question 9

lactose-sodium sulfite and basic fuchsin-inhibits gram pos bacteria -colony color identifies lactose fermentation

Answer 9

M-endo agar

Question 10

Motile or non-motile Gram-negative non-spore forming Bacilli that possess β-galactosidase to produce acids and gases under their optimal growth temperature of 35-37 °C.[1] They can be aerobes or facultative aerobes, and are a commonly used indicator of low sanitary quality of foods, milk, and water.[2] Coliforms can be found in the aquatic environment, in soil and on vegetation

Answer 10

Coliform Bacteria

Question 11

they are universally present in large numbers in the feces of warm-blooded animals as they are known to inhabit the gastrointestinal system.[1] While coliform bacteria are not normally causes of serious illness, they are easy to culture, and their presence is used to infer that other pathogenic organisms of fecal origin may be present in a sample, or that said sample is not safe to consume.[1] Such pathogens include disease-causing bacteria, viruses, or protozoa and many multicellular parasites.[1]

Answer 11

coliform bacteria