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Microbial risk assessment in seafood
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- The survival, growth and reproduction of microorganisms are influenced by physical and nutritional factors in its environment. Give the principle of microbial destruction/microbe population control behind salting dried fish.Explain step of microbial risk assessment of seafoodIN YOUR OWN WORDS. Differentiate the following. (Not more than 10 sentences) 1. Aseptic Teachnique vs. Sterile Technique 2. Microbistatic Agent vs. Microbicidal Agent 3. Sterilization vs. Disinfection 4.How is radiation, autoclave and ultrasonic waves used in the hospitals or clinics as a means to inhibit the growthbof microbes? 5. How is filtration applied nowadays in relation to Covid-19?
- Antimicrobial agent Disk code zone of inhibition interpretation Ampicillin AM carbenicillin erythromycin gentamycin Nalidixic acidTopic: Preparation of Microbial Suspension 4. Inaccurate volume measurements of aliquots during dilution. Effect: Rationale:Correlate lack of microbial growth with selective toxicity
- Bacteriology 2. Write definitions for the following terms which refer to antimicrobial action: 画 BACTERIOSTATIC BACTERIOCIDAL BACTERIOLYTICTable C. Xanthoproteic Reaction Samples |1. Tryptophan 2. Tyrosine 3. Casein 4. Albumin 5. Peptone 6. distilled water ObservationThe survival, growth and reproduction of microorganisms are influenced by physical and nutritional factors in its environment. Give the principle of microbial destruction/microbe population control behind making jam and jelly.