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18 Jan 2019

1. What factors have increased the incidence of outbreaks of strains of bacteria such as E. coli and Salmonella due to consuming tainted meats and produce?

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Deanna Hettinger
Deanna HettingerLv2
20 Jan 2019

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Related questions

A mixed culture is streaked on a Hektoen agar plate as follows: E. coli (a gram (-) lactose fermenter); Salmonella typhimurium (a gram (-) non-lactose fermenter that produces hydrogen sulfide); and E. faecalis (a gram (+) lactose fermenter). Explain what the appearance of each of these bacteria would look like on the plate after incubation.

Background

E. coli is prevalent everywhere but only some strainsproduce toxins harmful to humans, such as E. coliO157:H7.

Questions

1) Would anyone know if these strains are always producing thistoxin or is it only under certain conditions?

2) Is it the toxin itself that makes people sick and not thepresence of the bacteria?

A. It is often stated that H2S and methane (CH4) gases are produced by anaerobic bacteria that ferment sugars. However, colon bacteria, or coliforms, such as E. coli ferment sugars to acids and C02 gas.

Colon bacteria that produce H2S actually do so using which of the following pathways?

a. aerobic respiration

b. .

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