Microbiology with Diseases by Taxonomy (5th Edition)
5th Edition
ISBN: 9780134019192
Author: Robert W. Bauman Ph.D.
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Concept explainers
Textbook Question
Chapter 6, Problem 2SA
Support or refute the following statement: Microbes cannot tolerate the low pH of the human stomach.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
The pathogenic strain of the bacterium E. coli (0157:H7) has been shown to be responsible for lethal outbreaks
of food poisoning. Bacteria on contaminated food enters the stomach and travels to the large intestine where
it causes severe diarrhea. If it enters the bloodstream it causes hemolytic uremic syndrome which results in
severe anemia, kidney failure, and in some cases death.
The stomach is an extremely acidic environment and to survive the bacteria have a series of enzymes that they
produce to protect themselves. This acid stress response is mediated primarily through the gad operon.
What is an operon?
O a. A series of genes controlled by the same operator
O b. A series of genes on the same MRNA molecule
O C. A series of genes that all have the same function
O d. A series of genes all regulated by the same repressor
n terms of oxygen requirements, what type of organism would most likely be responsible for a foodborne illness associated with canned
foods?
The pH in the rumen of corn-fed cows is imbalanced and harbors E. coli bacteria (such as strain O157:H7) which is especially pathogenic to humans.
True
False
Chapter 6 Solutions
Microbiology with Diseases by Taxonomy (5th Edition)
Ch. 6 - Prob. 1MCCh. 6 - In the laboratory, a sterile inoculating loop is...Ch. 6 - Superoxide dismutase _____________. a. causes...Ch. 6 - The most reactive of the four toxic forms of...Ch. 6 - Microaerophiles that grow best with a high...Ch. 6 - Prob. 6MCCh. 6 - Organisms that preferentially may thrive in icy...Ch. 6 - Prob. 8MCCh. 6 - Prob. 9MCCh. 6 - In a defined medium, ______________. a. the exact...
Ch. 6 - Prob. 11MCCh. 6 - Prob. 12MCCh. 6 - Prob. 13MCCh. 6 - Lyophilization can be described as ___________. a....Ch. 6 - Prob. 15MCCh. 6 - Prob. 1FIBCh. 6 - Prob. 2FIBCh. 6 - Prob. 3FIBCh. 6 - Prob. 4FIBCh. 6 - Prob. 5FIBCh. 6 - Prob. 6FIBCh. 6 - Prob. 7FIBCh. 6 - Prob. 8FIBCh. 6 - Prob. 9FIBCh. 6 - Prob. 10FIBCh. 6 - Prob. 11FIBCh. 6 - Prob. 1VICh. 6 - Prob. 2VICh. 6 - High temperature affects the shape of particular...Ch. 6 - Support or refute the following statement:...Ch. 6 - Prob. 3SACh. 6 - Why must media, vessels, and instruments be...Ch. 6 - Prob. 5SACh. 6 - Prob. 6SACh. 6 - Draw and label the four distinct phases of a...Ch. 6 - Prob. 8SACh. 6 - Prob. 9SACh. 6 - Prob. 10SACh. 6 - Explain the differences among photoautotrophs,...Ch. 6 - Prob. 12SACh. 6 - How does a chemostat maintain a constant...Ch. 6 - A scientist describes an organism as a...Ch. 6 - Pasteurization is a technique that uses...Ch. 6 - Prob. 3CTCh. 6 - Some organisms require riboflavin (vitamin B2) to...Ch. 6 - A scientist inoculates a bacterium into a complex...Ch. 6 - How can regions within biofilms differ in their...Ch. 6 - A scientific article describes a bacterium as an...Ch. 6 - Prob. 8CTCh. 6 - Prob. 9CTCh. 6 - Starting with 10 bacterial cells per milliliter in...Ch. 6 - Prob. 11CTCh. 6 - Prob. 12CTCh. 6 - The filamentous bacterium Beggiatoa gets its...Ch. 6 - Prob. 14CTCh. 6 - Examine the graph in Figure 6.3. Note that the...Ch. 6 - Prob. 16CTCh. 6 - Using the terms in Figure 6.8a, describe the...Ch. 6 - Prob. 18CTCh. 6 - Examine the ingredients of MacConkey agar as...Ch. 6 - Prob. 20CTCh. 6 - Using as many of the following terms as...Ch. 6 - Prob. 22CTCh. 6 - Viable plate counts are used to estimate...Ch. 6 - Using the following terms, fill in the following...Ch. 6 - Prob. 1TMWCh. 6 - Why do clinical laboratory scientists keep many...Ch. 6 - Prob. 3TMWCh. 6 - Culturing Microorganisms One of Kochs postulates...Ch. 6 - Clinical Case Study Boils in the Locker Room For...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Identify chemical reactions involved in food preparation and preservation. Explain how these processes impact life and the environment. Discuss how their rates can be controlled to either enhance their beneficial effects or lessen their adverse effects.arrow_forwardi) Describe the proteins in terms of their size and abundance in the whey and deproteinated whey samples. ii) Provide a conclusion about how boiling affected the whey proteins. Must answer both and explained properlyarrow_forwardAt least 70 people attending a national conference became ill with what appeared to be food poisoning. Three hospitals in the area treated and released 48 attendees who complained of nausea and vomiting; others with similar symptoms were hospitalized overnight. A health official noted that all the patients had eaten brunch or lunch at the same hotel. The hotel’s lunch menu included roast chicken, roast beef, and a vegetable pasta dish. Because some of the people who became ill were vegetarian, there was particular interest in determining whether the pasta dish might be contaminated. At the time of the report, health officials were still looking for the source of the outbreak. The hotel was cooperating in the investigation and had voluntarily halted food service for the time being. Explain why you might consider this problem important enough to investigate. Give at least three reasons for investigating and explain suitable recommendations and interventions for controlling the problem…arrow_forward
- Lipolysaccharides in Gram negative cell walls that stimulates the body to release chemicals that cause fever, inflammation, diarrhea, hemorrhaging, shock, and blood coagulation are called.arrow_forwardBacteria are friends of man. Discuss.arrow_forwardColiform bacteria are common contaminants of meats.a. Why might one expect to find coliforms in samples of meat? b. High coliform counts in food indicate the potential for finding which intestinal pathogens? c.In terms of food safety, why is it suggested to cook hamburgers medium-well to well-done, whereas steaks can be cooked rare?arrow_forward
- Which one of the following is NOT a biochemical property associated with exotoxins Group of answer choices binding to cholesterol N glycosidase activity peptidase activity ADP ribosyl transferase activity cAMP activityarrow_forwardBriefly discuss the ways in which microorganisms degrade and use common monosaccharides, disaccharides, and polysaccharides from both external and internal sources.arrow_forwardFood poisoning can be divided into two categories: food infection and food intoxication. On the basis of toxin production by bacteria, explain the difference between these two categories.arrow_forward
- Answer the following. A. Which part of the refrigerator should be used for storing raw meat? B. How long can raw meat stay in fridge? C. At what temperature should meat be refrigerated?arrow_forwardThe pH of human stomach acid ranges from 1.0 to 3.0, whereas a healthy esophagus has a pH of approximately 7.0. In gastroesophageal reflux disease (GERD), often called acid reflux, stomach acid flows backward from the stomach into the esophagus. Repeated episodes in which esophageal pH goes below 4.0, considered clinical acid reflux, can result in bleeding ulcers and damage to the esophageal lining. The data in the Figure, from a patient with GERD, show esophageal pH during a sleeping reflux event. How many minutes does it take to go from the peak of the reflux event (when pH is most acidic) to when the reflux event is over? Source: Based on T. Demeester et al. 1976. Patterns of gastroesophageal reflux in health and disease. Annals of Surgery 184:459469.arrow_forwardExplain this The basic nutritional requirements of microorganisms are an energy or carbon source, an available nitrogen source, inorganic elements, and for some cell types, specific growth factors.arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Biology: The Dynamic Science (MindTap Course List)BiologyISBN:9781305389892Author:Peter J. Russell, Paul E. Hertz, Beverly McMillanPublisher:Cengage Learning
Biology: The Dynamic Science (MindTap Course List)
Biology
ISBN:9781305389892
Author:Peter J. Russell, Paul E. Hertz, Beverly McMillan
Publisher:Cengage Learning
Chapter 5 Microbial Metabolism; Author: Heather Davis;https://www.youtube.com/watch?v=wH_HrsfDWZw;License: Standard Youtube License