Campbell Essential Biology (7th Edition)
Campbell Essential Biology (7th Edition)
7th Edition
ISBN: 9780134765037
Author: Eric J. Simon, Jean L. Dickey, Jane B. Reece
Publisher: PEARSON
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Chapter 15, Problem 15BS

State or local public health department regularly inspect restaurants to ensure that safe food-handling procedure are used. In most states, detailed reports are available online. Locate such a report for a restaurant in your area. Mark the items on the checklist that cover hygiene and food handling, and explain how each item prevents contamination by pathogenic prokaryotes. Use the same checklist to inspect your own kitchen.

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The following will prevent the growth of bacteria: Keeping food at room temperatureKeeping food hotKeeping food coveredKeeping food cold
Use of chemical agents to destroy microbes on skin or tissues Reinoval of microbes from surfaces by scrubbing Removal or destruction of all microbes Use of chemical agents to destroy microbes on surfaces used by the public Use of physical/chemical agents to destroy microbes on non-living objects Free of contamination by pathogens Antisepsis (antiseptic) Aseptic Degerming Sanitization Sterilization Disinfection
In a clinical laboratory, all microbes contained in a clinical sample are isolated and identified. In a clinical laboratory, all microbes contained in a clinical sample are isolated and identified. True False
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