Why is it important that the medium be fresh?

Why is it important that the medium be fresh?

4) The medium should be fresh so that there is less time for oxygen to diffuse throughout the broth. Old media would negatively affect the growth of anaerobic organisms (and possibly microaerophilic) because of the increased presence of oxygen. Growth of aerobes and facultative anaerobes would be affected positively.

What type of organism would grow in the middle of the tube?

aerotolerant anaerobes

Why do we use thioglycollate medium?

Thioglycolate broth is a multipurpose, enriched, differential medium used primarily to determine the oxygen requirements of microorganisms. Sodium thioglycolate in the medium consumes oxygen and permits the growth of obligate anaerobes.

What is the purpose of the dye resazurin in the FTM media?

Resazurin is used in the media as a color indicator for anaerobic conditions. When oxygen is not present or has been removed from the medium by pre-reducing, resazurin does not produce a color.

Which food does not support bacteria growth?

Explanation: Cooked food create an enabling environment for bacteria to grow because of their moisture content & of the normal temperature of the food. Raw food does not offer suitable conditions for bacteria growth. Hence, from the given options raw carrots does not support bacterial growth.

What foods support bacterial growth?

TCS food, like dairy products, eggs, meat, and poultry support the growth of bacteria, hence ideal for bacterial growth. Other TCS food items are milk, shellfish, crustaceans, baked potatoes, sprouts, sliced melons, cut leafy vegetables, tofu, and fish.

Which food provides the best environment for pathogen growth?

Common examples include animal products, cooked starches, and certain fruits and vegetables (i.e., sprouts, cut melons). Most TCS foods provide the ideal pH for pathogens. Acidic foods (i.e., coffee, soft drinks) and alkaline foods (i.e., tea, egg whites) do not.

Does sauteed onions support bacteria growth?

It has high content of vitamin C in it which also prevents it from further infection by bacteria. Other food materials such as fried beans, cooked rice and fried onions are more prone to food spoilage due to bacterial growth.

Where should you store raw fish in a refrigerator quizlet?

Raw meat, poultry and fish should always be stored on the bottom shelf in the fridge to prevent any blood or juices of the raw meat dripping onto other foods. What temperature should freezers be kept at?

Which of the following are all potentially hazardous foods?

Potentially hazardous foods

• raw and cooked meat, or foods containing meat such as casseroles, curries and lasagne.
• dairy products such as milk, custard and dairy‐based desserts.
• seafood (excluding live seafood)
• processed or cut fruits and vegetables, such as salads.
• cooked rice and pasta.

What must food have to make it potentially hazardous?

Page 1

• A potentially hazardous food is a food that is.
• PROTEIN AND CARBOHYDRATE.
• Protein is a nutrient necessary for a variety of processes in the human body.
• WATER.
• Bacteria need a percentage of moisture or “water by volume” in a food for growth.
• ACIDITY.
• The acidity of foods is expressed as pH.
• Let’s Talk Science.