Bacillus cereus - Study guides, Class notes & Summaries

Certified Professional Food Safety (CPFS) Exam with 100% correct Answers Four phases of bacterial presence in food - CORRECT ANSWER-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - CORRECT ANSWER-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - CORRECT ANSWER-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - CORREC...

Abrasive Cleaners - Answer-cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers - Answer-cleaning agents that contain acids that help to break up mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so they can be easily rinsed away Active Managerial Control - Answer-a type of general food safety management system that involves creating and implem...

Food Manager Certification When a problem arises, a plan that focuses on preparation, response and recovery is known as: a. Crisis Management Program b. Active Managerial Control c. Hazard Analysis d. Critical Control Points a. Crisis Management Program Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs): a. young children b. people with immune problems c. pregnant women d. the elderly c. pregnant women If a food worker is ill, yo...

Micro 202 Lab NDSU Exam with Complete Solutions Differential medium - Answer-Special characteristics that differentiate microbes based on physical appearance Serial dilution - Answer-Scientists first dilute the sample several times in a series to get a countable number Simple stain - Answer-Apply a single dye to differentiate between cells and background Sterilization - Answer-eliminates all forms of life Stock Culture - Answer-pure culture that's in use Bacillus cereus - Answe...

Four phases of bacterial presence in food - Answer-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answer-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answer-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - Answer-Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - An...

Several people got sick from improperly canned garlic-in-oil that was made at someone's home and eaten in a restaurant. Which organism might you suspect to be the cause? Clostridium botulinum Bacillus Cereus Salmonella Listeria monocytogenes QUIZ 2 1 / 1 pts Chicken was undercooked and still pink inside. What organism might you expect to cause food borne illness? Norovirus Bacillus Cereus Campylobacter Clostridium botulinum QUIZ 3 1 / 1 pts A rice and vegetable casserole was baked...

Streptococcus pyogenes correct answers -pharyngitis -pyoderma -scarlet fever -erysipelas = st. anthony's fire -erysipelatous bullae -cellulitis -puerperal sepsis -necrotizing fasciitis -streptococcal toxic shock syndrome -pneumonia Post-streptococcal sequlae correct answers -ARF -AGN -PANDAS Streptococcus agalactiae correct answers -Neonatal infections: bacteremia, pneumonia, meningitis -Adult nosocomial infections: bacteremia, bacteremia Enterococcus faecilis, Enterococcus...

Chamberlain NR 511 Midterm Exam (2024) || Questions & Answers (Rated A+) Chamberlain NR 511 Midterm Exam (2024) || Questions & Answers (Rated A+) What are common causes of N/V associated with gastritis? - ANSWER - Alcohol, NSAIDs, ASA, ABX, and illicit substances What is the most common cause of nausea and vomiting? - ANSWER - Acute Gastroenteritis (AGE) What are some manifestations of AGE? - ANSWER - Nausea, vomiting, and diarrhea, fever, abdominal pain. May also include fatigue, mala...

which of the following statements about staphyloccal food poisoning is false? - it can be prevented by boiling food for 5 mins microscopic examination of a patients fecal culture shows spiral bacteria. the bacteria probably belongs to to the genus - camplyobacter clostridium perfringens causes both clostridial food poisoning andq - Gas gangrene malta fever is caused by a - gran (-) rod, Brucella abortus An aerobic gram (+) sporeformer that causes food poisoning is - bacillus cereus Most f...

CP-FS Practice Test Questions And Answers Pests commonly found in store products are NOT often found in - ANS-Hard candies A restaurant has been implicated in an outbreak: however no specific food items at the restaurant has been implicated. If the severity of the reported illness is HIGH, it is appropriate to request the operator to: - ANS-Discard or hold and discontinue servicing all food for which a link to the outbreak is biologically plausible. According to the 2009 FDA Food Code, ...