lesson 6 readings

lesson 6 readings - Foodsci lecture 6 At the end of this...

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Foodsci lecture 6 07/09/2008 17:27:00 At the end of this lesson, you can now: • List the 3 general categories of microorganisms in food. • Describe the contributions of van Leewenhoek, Pasteur and Koch to food microbiology. • Describe the types of microorganisms: bacteria, yeast, molds, and viruses. • Give a general estimate of numbers of microbes in common foods. • Identify factors which contribute to the significance of microbes in foods. • List the 6 factors which affect the growth of microorganisms and describe each factor. • Describe strategies to control microbial growth in food. • Describe the problem of antibiotic resistance and factors which have contributed to this problem.  
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Chapter 6 readings The Challenge of Antibiotic Resistance     • In what ways are bacteria a natural part of life?     They are made by living organisms.Most live blamelessly, protect us from  disease, others fight to keep us healthy by eliminating the bad bacteria, but others also  evolve and through the misuse of antibiotics can cause grave danger through  resistance. • What might be one ‘downside’ of antibiotics?     They can produce long lasting change in the kinds and proportions of bacteria,-- and the mix of antibiotic-resistant and antibiotic-susceptible types—not only in the  treated individual but in the env. And society at large. • What are the 3 main factors which influence resistance?       When they are used when they are not truly needed. The prevalence of  resistance genes (which give rise to proteins that shield bacteria from an anitiotic’s  effects) and the extent of antibiotic use. • Are antibiotic resistant pathogens more virulent than susceptible one?
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lesson 6 readings - Foodsci lecture 6 At the end of this...

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