Yersinia enterocolitica - Study guides, Class notes & Summaries

Certified Professional Food Safety (CPFS) Exam with 100% correct Answers Four phases of bacterial presence in food - CORRECT ANSWER-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - CORRECT ANSWER-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - CORRECT ANSWER-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - CORREC...

ASCP EXAM | 100 REAL EXAM QUESTIONS AND CORRECT ANSWERS / AGRADE VERIFIED ANSWERS How does oral contraceptive change iron stores levels? A. It has no effect B. Iron stores is lower C. Iron stores is higher D. Depending on age, it could be lower or higher C PT, APTT, and TT are all abnormal, what is the most likely cause? A. Factor X deficiency B. Afibrinogenemia C. Factor V Leiden D. Factor VII deficiency B A patient's plasma was screened for alloantibodies and was positive for a...

A false positive guaiac may be caused by the presence of ___ - correct answer Methylene blue GI pathogens that cause bloody diarrhea (4) - correct answer Campylobacter E Coli O157 Yersinia Salmonella Clostridium perfringens - correct answer Gas gangrene Late onset non-bloody diarrhea (from spores in dirt) Yersinia enterocolitica - correct answer Usually transmitted from pet feces (e.g., puppies), contaminated milk, or pork. Outbreaks are common in day-care centers. Sx can mimic ...

All of the following blood donors would be permanently deferred except which one? 38yr old male who received rabies vaccine after a dog bite 3mos ago What is the interval blood donations? 8 weeks The oral temperature of a donor must not exceed which value? 37.5C 99.5F What is the minimum acceptable hemoglobin for blood donors? 12.5 g/dL for allogeneic donors What is the lowest acceptable hematocrit for allogeneic blood donors? 38% What donor meets the requ...

Four phases of bacterial presence in food - Answer 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answer Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answer Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - Answer Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a b...

MN 566 Final Exam Questions and Answers | Latest Update | 2024/2025 | Already Passed A 21-year-old student presents with complaints of fatigue, headache, anorexia, and a runny nose, all of which began about 2 weeks ago. She started taking vitamins and over-the-counter cold preparations but feels worse. The smell of food makes her nauseated. Her boyfriend had mononucleosis about 1 month ago, and she wonder if she might have it also. Examination reveals cervical adenopathy and an enlarg...

What are Coliform bacteria? : Gram negative non spore forming bacteria that are capable of fermenting lactose to produce acid and gas. What fecal coliform bacteria is used as an indicator species? : E. coli. (If E. coli is present than this suggest that serious pathogens such as Salmonella and Campylobacter species are also present as well.) Does every food from the FDA get tested? : No, unless an outbreak occurs What are the most common bacteria present in milk? : Lactobacillus, Mi...

MT AAB Immunohematology Exam | 220 Questions and 100%Correct Answers | Verified | Latest Update 2024. All of the following blood donors would be permanently deferred except which one? - Correct Answer-38yr old male who received rabies vaccine after a dog bite 3mos ago What is the interval blood donations? - Correct Answer-8 weeks The oral temperature of a donor must not exceed which value? - Correct Answer-37.5C 99.5F What is the minimum acceptable hemoglobin for blood donors? - Correct An...

Four phases of bacterial presence in food -:- 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase -:- Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase -:- Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus -:- Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) -:- 2 common ...

SAEM Exam Practice Questions With Answers Latest Updated 2024/2025 | Scored A+. A false positive guaiac may be caused by the presence of ___ - Answer-Methylene blue GI pathogens that cause bloody diarrhea (4) - Answer-Campylobacter E Coli O157 Yersinia Salmonella Clostridium perfringens - Answer-Gas gangrene Late onset non-bloody diarrhea (from spores in dirt) Yersinia enterocolitica - Answer-Usually transmitted from pet feces (e.g., puppies), contaminated milk, or pork. Outbreaks are co...