Please select all correct answer(s): While we have seen in this course how bacteria on food can be beneficial (e.g. preservation), foodborne microbes can still be dangerous. What simple step(s) can you take to mitigate the risks of foodborne illness?

PART E Serial Dilution I) For blanks 1., 2., 3. on the above image write the dilution or dilution factor for each tube.

Some species of Armadillos are known to carry leprosy, a disease caused by a bacterium known to have high lipid contents in its cell walls. a) Name a staining procedure you could perform, if you were reckless enough to wipe one of their noses, to check for leprosy. b) What color would the target bacterial cells be after this procedure? c) Explain why you would not use a different staining method on these high lipid bacterial cells? d) What coloration would you expect the bacteria to have after a gram stain? Answer each question in 1-2 sentences maximum  

a. What is the difference between food infection and food intoxication? b. List one organism that causes food infection (genus and species).

PART E Serial Dilution III) How much liquid did you transfer to each 9ml dilution blank?         

Complete the following about the steps of the acid-fast stain:

It is important to add loading dye to your samples when running a gel to ensure that you can visualize the DNA after imaging with UV light.    

Choose the most correct answer: The microbial quality of food is determined by:

1. What is microbial succession? 2. Explain how the concept of microbial succession is linked to the sauerkraut experiment.

In our pGLO experiment, we saw bright glowing colonies under UV light. What ingredient was present in the media that the pGLO-transformed bacteria were plated on, to make the GFP gene be expressed?