Foodborne Illness Short Answer Questions Salmonella 1) What is the infectious agent (Pathogen) that causes this infectious disease? The infectious agent (pathogen) that causes salmonella is called salmonella enteriditis. The bacteria is larger than a virus; but‚ is visible to the eye with the microscope. It is rod-shaped‚ gram negative‚ non-motile bacteria that does not form spores. It infects the cell‚ multiplies within it; then‚ bursts the cell. Special effector protein factors are required
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Sci/162 Food borne illness short answer questions 1. What is the infectious agent (pathogen) that causes this infectious disease? For example‚ the name of the bacteria‚ virus or parasite. Salmonella is an infection with salmonella bacteria. 2. How is this infectious agent transmitted through food or water? Salmonella can definitely be transmitted through food products‚ mostly raw foods. It can definitely be transmitted on food that has been prepared on surfaces
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Foodborne illness Short Answer Questions Sci/162 Foodborne Illness 1. What is the infectious agent (pathogen) that causes this infectious disease? For example‚ the name of the bacteria‚ virus‚ or parasite. Hepatitis A is an infectious agent. Hepatitis A is also a liver disease. Hepatitis means inflammation of the liver. The inflammation can be very painful. It becomes red and swells up becoming like a hard rock. This is caused when tissues of our
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Foodborne Illnesses Imagine yourself spending the night out with your friends. You all decide to visit this new restaurant that everyone has been talking about. The atmosphere is nice and the food tastes great. Everything goes well that is at least until you get home. Your stomach doesn’t feel quite right. Over the next few days you find yourself feeling really sick. You just can’t seem to keep any food down. You think to yourself maybe it’s just a stomach bug and it will go away in a day or two
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HYGIENE (HTF110) TUTORIAL 1 – INTRODUCTION TO SANITATION 1. What people expect on sanitation in Foodservice Industry? 2. Why is sanitation important in Foodservice Industry? 3. What is contamination? 4. What is foodborne illness? 5. What is foodborne illness outbreak? 6. What are the factors involved in keeping the food safe and explain each factor? 7. Illustrate the basic food flow in normal food establishment. 8. What are the roles of Food and Beverage Manager in the
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Chapter 1 THE PROBLEM Background of the Study Foodborne illnesses are defined as diseases‚ usually either infectious or toxic in nature‚ caused by agents that enter the body through the ingestion of food. Every person is at risk of foodborne illness. (Food Safety and Foodborne Illness‚ WHO‚ March 2007) Foodborne Illness is the sickness people after eating the contaminated food that with pathogenic microorganisms‚ chemical or physical agents. The victims normally experience one or more symptoms
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6 What is meant by “quality of life”? 11 Why should I be concerned about health conditions in other places? 15 How do my friends and family influence my health? 18 What can I do to change an unhealthy habit? 1 The Basics of Healthy Change Objectives ✱ Discuss health in terms of its dimensions and historical‚ current‚ and future perspectives. ✱ Explain the importance of a healthy lifestyle in preventing premature disease and promoting wellness. ✱ Discuss the health
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Week 7 Assignment- Foodborne Illness Short Answer Questions Write a 125- to 150-word response to each of the following questions: Staphylococcus What is the infectious agent (pathogen) that causes this infectious disease? For example‚ the name of the bacteria‚ virus‚ or parasite. A) Staphylococcus aureus bacteria‚ also called “staph”‚ cause the infectious agent (pathogen) MRSA. MRSA or “mercer” stands for methicillin-resistant Staphylococcus aureus. This strain of staph is resistant to
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| | |College of Natural Sciences | | |SCI/162 Version 5 | | |Principles of Health and Wellness | Copyright © 2011‚ 2010‚
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What is salmonella? According to the Mayo Clinic Salmonella infection is a common bacterial disease that affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed through feces. Humans become infected most frequently through contaminated water or food sources. Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common in the United States. (Centers for Disease Control and Prevention) The infectious agent (pathogen)
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