1 .		29.1 Concept Check Foods often spoil due to contamination by microorganisms. Foods vary considerably in their sensitivity to microbial growth, depending on their nutrient content and water content. Individual categories of food have specific spoilage patterns and spoilage organisms. Many food spoilage microorganisms are also potential pathogens. List the major categories of food and define them with respect to water content. Identify at least three bacterial genera that cause both food spoilage and human disease.   To create paragraphs in your essay response, type <p> at the beginning of the paragraph, and </p> at the end.
2 .		29.2 Concept Check Food microbiology deals with methods for limiting spoilage and the growth of disease-causing microorganisms in food during processing and storage. Foods vary considerably in their sensitivity to microbial growth, depending on their nutrient content, water availability, and pH. The growth of microorganisms in perishable foods can be controlled by refrigeration, freezing, canning, pickling, dehydration, chemical preservation, or irradiation. Outline at least four methods of food preservation. How does each method limit growth of microorganisms? Are food spoilage microorganisms also pathogens? Give examples to support your answer.   To create paragraphs in your essay response, type <p> at the beginning of the paragraph, and </p> at the end.
3 .		29.3 Concept Check Foodborne diseases include food poisoning resulting from the action of microbial toxins and food infections due to the growth and invasion of microorganisms in the body. Specialized techniques are used to sample microorganisms in food. Distinguish between food infection and food poisoning. Describe the sampling of a solid food such as meat for the presence of microorganisms.   To create paragraphs in your essay response, type <p> at the beginning of the paragraph, and </p> at the end.
4 .		29.4 Concept Check Staphylococcal food poisoning results from the ingestion of preformed enterotoxin A, a superantigen produced by Staphylococcus aureus when growing in foods. In many cases, S. aureus cannot be cultured from the contaminated food. Explain the symptoms of staphylococcal food poisoning and the action of enterotoxin A. Will antibiotics affect the outcome or the severity of staphylococcal food poisoning? Explain.   To create paragraphs in your essay response, type <p> at the beginning of the paragraph, and </p> at the end.
5 .		29.5 Concept Check Clostridium food poisoning results from ingestion of toxins produced by microbial growth in foods or due to microbial growth and toxin production in the body. Perfringens food poisoning is quite common, and is usually a self-limiting gastrointestinal disease. Botulism is a rare but very serious disease, with significant mortality. Describe the events that lead to perfringens food poisoning. What is the likely outcome of the poisoning? Describe the events that lead to botulism. What is the likely outcome of botulism?   To create paragraphs in your essay response, type <p> at the beginning of the paragraph, and </p> at the end.
6 .		29.6 Concept Check Salmonellosis, an extremely common foodborne infection, results from infection with ingested Salmonella spp. Salmonella can enter the food chain via production animals or food handlers. Describe the three kinds of salmonellosis food infection. Which is most common? How might Salmonella contamination of production animals be contained?   To create paragraphs in your essay response, type <p> at the beginning of the paragraph, and </p> at the end.
7 .		29.7 Concept Check Enteropathogenic Escherichia coli can cause serious food infections. Specific measures, such as radiation of ground beef, have been implemented to curb the spread of these pathogens. Describe the pathology of enteropathogenic Escherichia coli food infection. What is the likely outcome? How might Escherichia coli contamination of production animals be prevented?   To create paragraphs in your essay response, type <p> at the beginning of the paragraph, and </p> at the end.
8 .		29.8 Concept Check Campylobacter infection is by far the most prevalent foodborne bacterial infection. Though usually self-limiting, this disease affects nearly 2 million people per year. Describe the pathology of Campylobacter food infection. What is the likely outcome? How might Campylobacter contamination of production animals be controlled?   To create paragraphs in your essay response, type <p> at the beginning of the paragraph, and </p> at the end.
9 .		29.9 Concept Check Listeria monocytogenes is ubiquitous in the environment. In normal individuals, Listeria causes no infection. However, in immunocompromised individuals, Listeria can cause serious disease and even death. Describe the pathology of Listeria food infection. What is the likely outcome in normal individuals? Why are immunocompromised individuals extremely susceptible to life-threatening Listeria infections?   To create paragraphs in your essay response, type <p> at the beginning of the paragraph, and </p> at the end.
10 .		29.10 Concept Check Over 200 different infectious agents cause foodborne disease. Viruses cause the vast majority of foodborne illnesses. A number of other bacteria, parasites, and prions also cause foodborne illnesses. Identify the viruses most likely to be involved in foodborne illnesses. How might prion contamination of production animals be prevented in the United States?   To create paragraphs in your essay response, type <p> at the beginning of the paragraph, and </p> at the end.