Multiple Choice
In anaerobic respiration, where do methanogens obtain the hydrogen atoms used to reduce CO_2 to CH_4?
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1. Introduction to Microbiology
Introduction to Microbiology
Multiple Choice
Which of the following is the easiest way to recognize food contaminated with spoilage bacteria?
A
Changes in appearance, odor, or texture of the food
B
Detection of bacterial DNA using PCR
C
Presence of pathogenic symptoms after consumption
D
Measurement of pH using a pH meter
Verified step by step guidance1
Understand that spoilage bacteria cause visible and sensory changes in food, such as alterations in appearance, odor, and texture, which are often the first and easiest indicators of contamination.
Recognize that molecular methods like PCR (Polymerase Chain Reaction) detect bacterial DNA but require specialized equipment and are not practical for quick, everyday detection of spoilage.
Note that the presence of pathogenic symptoms after consumption indicates contamination but is a reactive measure, not a preventive or easy detection method.
Consider that measuring pH can indicate changes in food chemistry but is less direct and less specific to spoilage bacteria compared to sensory changes.
Conclude that observing changes in appearance, odor, or texture is the simplest and most immediate way to recognize food contaminated with spoilage bacteria.
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