Reference no: EM133664255
Question 1: In determining the MF, the numerator consists of two numbers. How do these numbers relate to the sample and the slide?
Question 2. The microscopic method requires at least 200,000-500,000 bacteria per ml or g of food for a count to be made. Why?
Question 3. What advantages does the direct count have over the plate count method?
What is the origin of the leucocytes in milk? What is their function?
A food poisoning outbreak with diarrhea and vomiting occurred within 3 hours after eating a meal. Direct microscopic examination of a 1:10 homogenate of the baked ham showed Gram positive cocci in clumps with 5 clumps per field, mostly in irregular clusters. The microscope factor was 450,000. 5. What is the count per gram of ham?
What is the most likely organism involved?
What is the cause of the outbreak if all these organisms are dead?
What follow-up steps should be taken to determine the causative agent?