tag:blogger.com,1999:blog-21697038876790497132024-03-13T05:39:20.754-07:00FNSC5110 Microbiology SectionKwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-2169703887679049713.post-14889782167133279432017-11-21T01:43:00.002-08:002017-11-21T01:43:28.108-08:00Welcome to the course FNSC5110 BlogKwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-81927011088984278832016-12-04T06:06:00.002-08:002016-12-04T06:06:28.174-08:00Reminder on Final Examination, 6 December, 2016, Tuesday, 7:00 pm. two hours examination.Dear students,<br />
<br />
Just to remind you to get and study the files on the Blackboard, CUHK Elearning system for Lecture on 6/12/2016:<br />
<br />
1. Mind Maps<br />
2. Food Microbiology PPT's shown in class<br />
3. Notes--viruses, parasites, fungi<br />
5. Notes--Spoilage<br />
<br />
Also to remind you that you need to study all the materials covered in lectures and also those in the mind maps, ppts, and notes. Only the topics covered in lectures will be included in the final examination. For example, if I do not cover fungal pathogens in the lectures then fungal pathogens will not be inlcuded in the final examination.<br />
<br />
The final examination will carry two parts, 50% each. One part from Professor Chung and one part from me.<br />
<br />
Go to the FNSC5110 blog to see the questions asked by the students in previous years and also the answers.<br />
<br />
<a href="http://fnt5110hsk.blogspot.hk/">http://fnt5110hsk.blogspot.hk/</a><br />
<br />
Final Examination: 6 December 2015, Tuesday, 7:00 pm. two hours examination.<br />
<br />
Best,<br />
<br />
HS KwanKwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-90128011401539473722016-12-04T06:03:00.002-08:002016-12-04T06:03:11.585-08:00FNSC 5110 QUESTION ABOUT REVIEW<span style="background-color: white; font-family: Tahoma;"><span style="color: blue; font-size: large;">Dear AAAAA,</span></span><br />
<div style="background-color: white; font-family: Tahoma;">
<span style="color: blue; font-size: large;"><br /></span></div>
<div style="background-color: white; font-family: Tahoma;">
<span style="color: blue; font-size: large;">Yes, you are correct. HACCP and hazard analysis are not included in the FNSC5110 final examination.</span></div>
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<span style="color: blue; font-size: large;"><br /></span></div>
<div style="background-color: white; font-family: Tahoma;">
<span style="color: blue; font-size: large;">Best,</span></div>
<div style="background-color: white; font-family: Tahoma;">
<span style="color: blue; font-size: large;"><br /></span></div>
<div style="background-color: white; font-family: Tahoma;">
<span style="color: blue; font-size: large;">HSK</span><br /><div style="font-family: "Times New Roman";">
<hr tabindex="-1" />
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<span style="color: black; font-family: Tahoma;"><b>From:</b> AAAAAAA<br /><b>Sent:</b> Thursday, December 01, 2016 1:21 AM<br /><b>To:</b> hoishankwan@cuhk.edu.hk<br /><b>Subject:</b> FNSC 5110 QUESTION ABOUT REVIEW</span></div>
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<span lang="EN-US">Dear professor,</span></div>
<div class="MsoNormal" style="font-family: DengXian; margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span lang="EN-US">I am reviewing the old paper about FNSC4180/FNSC3180 and I found that the exam paper covered some questions about HACCP and hazard analysis. Will this part of content also be included in FNSC 5110 final exam? I remember that you did not cover this part of the content in our lecture.</span></div>
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<br /></div>
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<span lang="EN-US">Thank you</span></div>
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<br /></div>
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<span lang="EN-US">Regards,</span></div>
</div>
</div>
</div>
</div>
Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-61637261329439538072016-11-28T22:59:00.002-08:002016-12-01T07:32:41.575-08:00Question from a student--please note the revised answer<div class="MsoNormal">
<span style="font-family: "calibri" , sans-serif;"><span style="color: blue; font-size: large;">Dear ???,<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: "calibri" , sans-serif;"><span style="color: blue; font-size: large;">I think you
have look at the old exam paper of FNSC3180/4180. Question B3 has not been
covered in FNSC5110 lectures this year and not in past few years so it will not
be included in the final examination. <o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: "calibri" , sans-serif;"><span style="color: blue; font-size: large;">The other
question is straightforward: <o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: blue; font-size: large;">B3a What are the numbers of D'S targeted in the standard
canning process for each of these microorganisms? (3 marks)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-color: yellow; color: blue; font-size: large;">Number of D= anti-log10(Starting density/acceptable density)<o:p></o:p></span></div>
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<span style="background-color: yellow; color: blue;"><br /></span></div>
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<span style="background-color: yellow; color: blue; font-size: large;">For example: spoilage bacteria<o:p></o:p></span></div>
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<span style="background-color: yellow; color: blue;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: yellow; color: blue; font-size: large;">Number of D = anti-log10(100/0.00000001) = anti-log10 of
10^10 = 10<o:p></o:p></span></div>
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<span style="background-color: yellow; color: blue;"><br /></span></div>
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<span style="color: blue; font-size: large;"><span style="color: blue;"><span style="background-color: yellow;">Answer is 10D</span><o:p></o:p></span></span><br />
<span style="color: blue; font-size: large;"><span style="color: blue;"><span style="background-color: yellow;"><br /></span></span></span>
<span style="color: blue; font-size: large;"><span style="background-color: white; color: red;">Sorry, my answer is wrong: The targeted number of D's in the <u>standard canning process</u> should be:</span></span><br />
<span style="color: blue; font-size: large;"><span style="background-color: white; color: red;"><br /></span></span>
<span style="color: blue; font-size: large;"><span style="background-color: white; color: red;">25/0.25 = 100D</span></span><br />
<span style="color: blue; font-size: large;"><span style="background-color: white; color: blue;"><br /></span></span>
<span style="color: blue; font-size: large;"><span style="background-color: white; color: blue;">Because I missed the part of the question of "standard canning process", which means the condition is set as the process. So the achieved number of D's should be the answer.</span></span><br />
<span style="color: blue; font-size: large;"><span style="background-color: white; color: blue;"><br /></span></span>
<span style="color: blue; font-size: large;"><span style="color: red;"><br /></span></span>
<span style="color: blue; font-size: large;"><span style="color: red;"><br /></span></span></div>
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<a href="https://www.blogger.com/null" name="_MailOriginal"><b><span style="font-family: "calibri" , sans-serif; font-size: 11.0pt;">From:</span></b></a><span style="font-family: "calibri" , sans-serif; font-size: 11.0pt;"> ???????@qq.com] <br />
<b>Sent:</b> Tuesday, 29 November 2016 12:45 PM<br />
<b>To:</b> HS Kwan, Prof. (SLS) <hskwan eservices.cuhk.edu.hk=""><br />
<b>Subject:</b> question of old exam paper<o:p></o:p></hskwan></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 106%; margin-bottom: 3.65pt; margin-left: 4.8pt; margin-right: .55pt; margin-top: 0cm;">
Dear
professor<o:p></o:p></div>
<pre accuse="aContent" id="best-content-1917368657" style="line-height: 21.75pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 7.5pt; min-height: 55px;"><span style="color: #333333; font-family: "microsoft yahei" , sans-serif; font-size: 12.0pt;">I want to ask two questions of the old exam paper relative to FNSC5110.<o:p></o:p></span></pre>
<pre accuse="aContent" id="best-content-1917368657" style="line-height: 21.75pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 7.5pt; min-height: 55px;"><span style="font-family: "verdana" , sans-serif; font-size: 10.5pt;">Is the answer of a. question of B3 is pizza? Because the attack rate is highest,and if there other reason? And I don't konw how to solve the a.question of B5</span><span style="color: #111111; font-family: "helvetica" , sans-serif; font-size: 120.0pt; letter-spacing: 0.2pt;"> </span><span style="color: #333333; font-family: "microsoft yahei" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></pre>
<pre accuse="aContent" id="best-content-1917368657" style="line-height: 21.75pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 7.5pt; min-height: 55px;"><span style="color: #333333; font-family: "microsoft yahei" , sans-serif; font-size: 12.0pt;">Would it possible for you to help solve these two question? Thankyou<o:p></o:p></span></pre>
<pre accuse="aContent" id="best-content-1917368657" style="line-height: 21.75pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 7.5pt; min-height: 55px;"><span style="font-family: "verdana" , sans-serif; font-size: 10.5pt;">B3. You are an epidemiologist in the Health Department.</span><span style="color: #333333; font-family: "microsoft yahei" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></pre>
<pre accuse="aContent" id="best-content-1917368657" style="margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 7.5pt; min-height: 55px;"><span style="font-family: "verdana" , sans-serif; font-size: 10.5pt;">On a hot Saturday in July, 45 students<o:p></o:p></span></pre>
<pre style="margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 7.5pt;"><span style="font-family: "verdana" , sans-serif; font-size: 10.5pt;">were reported sick with gastroenteritis and vomiting. You followed this<o:p></o:p></span></pre>
<pre style="line-height: 21.75pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 7.5pt;"><span style="font-family: "verdana" , sans-serif; font-size: 10.5pt;">outbreak and obtained the following information in your study:</span><span style="color: #333333; font-family: "microsoft yahei" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></pre>
<div class="MsoNormal" style="margin-bottom: .2pt; margin-left: 58.1pt; margin-right: .55pt; margin-top: 0cm; text-indent: -22.1pt;">
1
. These 45 patients were Food and Nutritional Sciences major
students who went to a picnic together with another 115 students and
professors. Lunch was served during the picnic:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 6.5pt; margin-left: 58.6pt; margin-right: .55pt; margin-top: 0cm;">
Menu--Pizza (with
topings of ham, olive, pineapples, and green pepper), sushi, and bread. Dinner
was served in the evening: Menu--boiled chicken, roasted turkey, fried rice and
fried noodles<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 6.5pt; margin-left: 58.35pt; margin-right: .55pt; margin-top: 0cm; text-indent: -22.35pt;">
li.
Lunch in the picnic was served at 12:00 noon on Saturday. Dinner was finished
by 7:00pm that evening.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 6.5pt; margin-left: 58.8pt; margin-right: .55pt; margin-top: 0cm; text-indent: -22.8pt;">
iii.<span style="font-size: 7.0pt;">
</span>Patients started to have diarrhea at 1 1 :00pm on Saturday followed by
severe vomiting. Some of them went to the hospital immediately after they were
sick. The last patient felt sick and went to the hospital at 4:00am on Sunday.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 6.5pt; margin-left: 58.8pt; margin-right: .55pt; margin-top: 0cm; text-indent: -22.8pt;">
iv.<span style="font-size: 7.0pt;">
</span>The hospital laboratory detected low levels of Salmonella enterica
serotype Typhimurium from the feces of 5 patients.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 6.5pt; margin-left: 58.8pt; margin-right: .55pt; margin-top: 0cm; text-indent: -22.8pt;">
v.<span style="font-size: 7.0pt;">
</span>The laboratory of the Health Department detected low levels of
Salmonella enterica serotype Typhimurium from sushi left over from the picnic
and refrigerated after lunch. Also detected are low levels of Staphylococcus
aureus from the dough used to make the pizzas and Low levels of Clostridium
perfringens endospores in the vegetable stock used to make the turkey stuffing.
No bacteria or spores were found from bread, fried noodles, boiled chicken, or
fried rice.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 6.5pt; margin-left: 58.8pt; margin-right: .55pt; margin-top: 0cm; text-indent: -22.8pt;">
vi.<span style="font-size: 7.0pt;">
</span>The turkey and bread were prepared in the morning and transported to the
picnic area at room temperature. The sushi was also made in the morning, stored
in a foam box with ice and transported to the picnic area. The pizzas were baked
right before lunch time and transported to the picnic area and they were kept
at 65-70 <sup>0 </sup>C. Boiled chickens were cooked the day before the picnic
and kept in refrigerator and sent to the picnic without refrigeration. Fried
rice and fried noodles were prepared at noon and transported to the picnic area
in containers kept at 65-70 <sup>0 </sup>C by the supplier.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 24.7pt; margin-left: 58.8pt; margin-right: .55pt; margin-top: 0cm; text-indent: -22.8pt;">
vii.<span style="font-size: 7.0pt;">
</span>Most of the patients recovered after one day of rest.<o:p></o:p></div>
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a.<span style="font-size: 7.0pt;"> </span>The
foods consumed at breakfast and lunch and the illness records are listed in the
following table, calculate the attack rates. Which food would be the most
suspected food? Explain briefly. (8 marks)<o:p></o:p></div>
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<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin-left: -.1pt; mso-padding-alt: 1.7pt 5.65pt 0cm 5.15pt; mso-yfti-tbllook: 1184; width: 563px;">
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<td style="border: solid black 1.0pt; height: 18.35pt; mso-border-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 98.5pt;" valign="top" width="131"><div class="MsoNormal" style="line-height: 106%; margin-left: .5pt;">
Foods served<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: none; border-top: solid black 1.0pt; height: 18.35pt; mso-border-bottom-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 36.25pt;" valign="top" width="48"><div class="MsoNormal" style="line-height: 106%; margin-left: .65pt;">
Ate<o:p></o:p></div>
</td>
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<br /></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: none; border-top: solid black 1.0pt; height: 18.35pt; mso-border-bottom-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 37.2pt;" valign="top" width="50"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
<td style="border-left: none; border: solid black 1.0pt; height: 18.35pt; mso-border-bottom-alt: solid black .25pt; mso-border-right-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 45.4pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
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<td colspan="2" style="border-bottom: solid black 1.0pt; border-left: none; border-right: none; border-top: solid black 1.0pt; height: 18.35pt; mso-border-bottom-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 83.8pt;" valign="top" width="112"><div class="MsoNormal" style="line-height: 106%; margin-left: .4pt;">
Did not Eat<o:p></o:p></div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: none; border-top: solid black 1.0pt; height: 18.35pt; mso-border-bottom-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.35pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
<td style="border-left: none; border: solid black 1.0pt; height: 18.35pt; mso-border-bottom-alt: solid black .25pt; mso-border-right-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 46.1pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
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<tr style="height: 36.5pt; mso-yfti-irow: 1;">
<td style="border-top: none; border: solid black 1.0pt; height: 36.5pt; mso-border-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 98.5pt;" valign="top" width="131"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 36.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 36.25pt;" valign="top" width="48"><div class="MsoNormal" style="line-height: 106%; margin-left: .65pt;">
<span style="font-size: 13.0pt; line-height: 106%; mso-bidi-font-size: 11.0pt;">well</span><o:p></o:p></div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 36.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 31.7pt;" valign="top" width="42"><div class="MsoNormal" style="line-height: 106%; margin-left: .4pt;">
<span style="font-size: 8.0pt; line-height: 106%; mso-bidi-font-size: 11.0pt;">111</span><o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 36.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 37.2pt;" valign="top" width="50"><div class="MsoNormal" style="line-height: 106%; margin-left: .4pt;">
Total<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 36.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 45.4pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-left: .4pt;">
Attack rate<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 36.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.2pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: .85pt;">
<span style="font-size: 11.0pt; line-height: 106%;">Well</span><o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 36.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 40.55pt;" valign="top" width="54"><div class="MsoNormal" style="line-height: 106%; margin-left: 1.1pt;">
<span style="font-size: 8.0pt; line-height: 106%; mso-bidi-font-size: 11.0pt;">111</span><o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 36.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.35pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: .4pt;">
Total<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 36.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 46.1pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-left: .7pt;">
Attack rate<o:p></o:p></div>
</td>
</tr>
<tr style="height: 18.5pt; mso-yfti-irow: 2;">
<td style="border-top: none; border: solid black 1.0pt; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 98.5pt;" valign="top" width="131"><div class="MsoNormal" style="line-height: 106%; margin-left: .5pt;">
Pizza<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 36.25pt;" valign="top" width="48"><div class="MsoNormal" style="line-height: 106%; margin-left: 14.05pt;">
68<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 31.7pt;" valign="top" width="42"><div align="center" class="MsoNormal" style="line-height: 106%; margin-left: 8.95pt; text-align: center;">
40<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 37.2pt;" valign="top" width="50"><div align="center" class="MsoNormal" style="line-height: 106%; margin-left: 9.4pt; text-align: center;">
108<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 45.4pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.2pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 20.55pt;">
<span style="font-size: 13.0pt; line-height: 106%; mso-bidi-font-size: 11.0pt;">47</span><o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 40.55pt;" valign="top" width="54"><div class="MsoNormal" style="line-height: 106%; margin-left: 24.15pt;">
5<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.35pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 21.5pt;">
52<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 46.1pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
</tr>
<tr style="height: 18.25pt; mso-yfti-irow: 3;">
<td style="border-top: none; border: solid black 1.0pt; height: 18.25pt; mso-border-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 98.5pt;" valign="top" width="131"><div class="MsoNormal" style="line-height: 106%; margin-left: .95pt;">
Sushi<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.25pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 36.25pt;" valign="top" width="48"><div class="MsoNormal" style="line-height: 106%; margin-left: 14.05pt;">
66<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.25pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 31.7pt;" valign="top" width="42"><div class="MsoNormal" style="line-height: 106%; margin-left: 10.25pt;">
15<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.25pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 37.2pt;" valign="top" width="50"><div class="MsoNormal" style="line-height: 106%; margin-left: 15.05pt;">
81<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.25pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 45.4pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.25pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.2pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 20.8pt;">
49<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.25pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 40.55pt;" valign="top" width="54"><div class="MsoNormal" style="line-height: 106%; margin-left: 18.15pt;">
30<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.25pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.35pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 21.5pt;">
79<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.25pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 46.1pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
</tr>
<tr style="height: 18.5pt; mso-yfti-irow: 4;">
<td style="border-top: none; border: solid black 1.0pt; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 98.5pt;" valign="top" width="131"><div class="MsoNormal" style="line-height: 106%; margin-left: .25pt;">
Bread<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 36.25pt;" valign="top" width="48"><div class="MsoNormal" style="line-height: 106%; margin-left: 14.05pt;">
96<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 31.7pt;" valign="top" width="42"><div align="center" class="MsoNormal" style="line-height: 106%; margin-left: 8.95pt; text-align: center;">
40<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 37.2pt;" valign="top" width="50"><div class="MsoNormal" style="line-height: 106%; margin-left: 10.0pt;">
136<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 45.4pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.2pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 22.0pt;">
19<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 40.55pt;" valign="top" width="54"><div class="MsoNormal" style="line-height: 106%; margin-left: 24.15pt;">
5<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.35pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 46.1pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
</tr>
<tr style="height: 18.5pt; mso-yfti-irow: 5;">
<td style="border-top: none; border: solid black 1.0pt; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 98.5pt;" valign="top" width="131"><div class="MsoNormal" style="line-height: 106%; margin-left: .5pt;">
Boiled Chicken<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 36.25pt;" valign="top" width="48"><div class="MsoNormal" style="line-height: 106%; margin-left: 14.05pt;">
70<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 31.7pt;" valign="top" width="42"><div align="center" class="MsoNormal" style="line-height: 106%; margin-left: 8.95pt; text-align: center;">
32<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 37.2pt;" valign="top" width="50"><div align="center" class="MsoNormal" style="line-height: 106%; margin-left: 9.65pt; text-align: center;">
102<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 45.4pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.2pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 20.55pt;">
40<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 40.55pt;" valign="top" width="54"><div class="MsoNormal" style="line-height: 106%; margin-left: 19.1pt;">
18<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.35pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 21.3pt;">
58<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 46.1pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
</tr>
<tr style="height: 18.5pt; mso-yfti-irow: 6;">
<td style="border-top: none; border: solid black 1.0pt; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 98.5pt;" valign="top" width="131"><div class="MsoNormal" style="line-height: 106%; margin-left: .5pt;">
Roast turkey<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 36.25pt;" valign="top" width="48"><div class="MsoNormal" style="line-height: 106%; margin-left: 14.05pt;">
64<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 31.7pt;" valign="top" width="42"><div align="center" class="MsoNormal" style="line-height: 106%; margin-left: 8.7pt; text-align: center;">
35<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 37.2pt;" valign="top" width="50"><div class="MsoNormal" style="line-height: 106%; margin-left: 14.8pt;">
99<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 45.4pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.2pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 20.8pt;">
51<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 40.55pt;" valign="top" width="54"><div class="MsoNormal" style="line-height: 106%; margin-left: 18.9pt;">
10<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.35pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 21.3pt;">
61<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.5pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 46.1pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 7;">
<td style="border-top: none; border: solid black 1.0pt; height: 18.65pt; mso-border-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 98.5pt;" valign="top" width="131"><div class="MsoNormal" style="line-height: 106%; margin-left: .25pt;">
Fried rice<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.65pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 36.25pt;" valign="top" width="48"><div class="MsoNormal" style="line-height: 106%; margin-left: 14.05pt;">
50<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.65pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 31.7pt;" valign="top" width="42"><div class="MsoNormal" style="line-height: 106%; margin-left: 10.25pt;">
17<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.65pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 37.2pt;" valign="top" width="50"><div class="MsoNormal" style="line-height: 106%; margin-left: 15.05pt;">
67<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.65pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 45.4pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.65pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.2pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 21.05pt;">
63<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.65pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 40.55pt;" valign="top" width="54"><div class="MsoNormal" style="line-height: 106%; margin-left: 18.15pt;">
30<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.65pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.35pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 21.3pt;">
93<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.65pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 46.1pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
</tr>
<tr style="height: 18.35pt; mso-yfti-irow: 8; mso-yfti-lastrow: yes;">
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.35pt; mso-border-bottom-alt: solid black .25pt; mso-border-right-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 98.5pt;" valign="top" width="131"><div class="MsoNormal" style="line-height: 106%;">
Fried
noodles<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.35pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 36.25pt;" valign="top" width="48"><div class="MsoNormal" style="line-height: 106%; margin-left: 14.05pt;">
75<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.35pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 31.7pt;" valign="top" width="42"><div align="center" class="MsoNormal" style="line-height: 106%; margin-left: 8.45pt; text-align: center;">
25<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.35pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 37.2pt;" valign="top" width="50"><div class="MsoNormal" style="line-height: 106%; margin-left: 10.0pt;">
100<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.35pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 45.4pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.35pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.2pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 20.55pt;">
42<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.35pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 40.55pt;" valign="top" width="54"><div class="MsoNormal" style="line-height: 106%; margin-left: 18.9pt;">
18<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.35pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 43.35pt;" valign="top" width="58"><div class="MsoNormal" style="line-height: 106%; margin-left: 21.05pt;">
60<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 18.35pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 1.7pt 5.65pt 0cm 5.15pt; width: 46.1pt;" valign="top" width="61"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="line-height: 106%; margin-bottom: 4.6pt; margin-left: .5pt; margin-right: 0cm; margin-top: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 106%; margin-bottom: 4.6pt; margin-left: .5pt; margin-right: 0cm; margin-top: 0cm;">
B5.
You are the senior technical manager of a well-known ham canning factory.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 106%; margin-bottom: 10.7pt; margin-left: 33.35pt; margin-right: 0cm; margin-top: 0cm;">
One
day the technician rushed into your office and informed you that the ham
delivered yesterday for canning was slightly contaminated in an accident during
transportation. The ham, however, was still suitable for human consumption. The
technician wanted to know whether the standard canning process was still
sufficient. He provided you with the information from the quality control
laboratory as described below. What would be your decision?<o:p></o:p></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin-left: -5.35pt; mso-padding-alt: 4.85pt .35pt 0cm 5.6pt; mso-yfti-tbllook: 1184; width: 617px;">
<tbody>
<tr style="height: 36.4pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: solid black 1.0pt; height: 36.4pt; mso-border-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 103.8pt;" valign="top" width="138"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
<td colspan="2" style="border-left: none; border: solid black 1.0pt; height: 36.4pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 208.15pt;" valign="top" width="278"><div align="center" class="MsoNormal" style="line-height: 106%; text-align: center;">
Approximate densities of microbial flora
in the ham before canning<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: none; border-top: solid black 1.0pt; height: 36.4pt; mso-border-bottom-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 151.05pt;" valign="top" width="201"><div align="center" class="MsoNormal" style="line-height: 106%; text-align: center;">
Acceptable cell density in canned ham<o:p></o:p></div>
</td>
</tr>
<tr style="height: 25.75pt; mso-yfti-irow: 1;">
<td style="border-top: none; border: solid black 1.0pt; height: 25.75pt; mso-border-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 103.8pt;" valign="top" width="138"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 25.75pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 103.95pt;" width="139"><div align="center" class="MsoNormal" style="line-height: 106%; margin-right: 5.25pt; text-align: center;">
Regular lot<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 25.75pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 104.2pt;" width="139"><div align="center" class="MsoNormal" style="line-height: 106%; margin-right: 5.5pt; text-align: center;">
Contaminated lot<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border: none; height: 25.75pt; mso-border-bottom-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 151.05pt;" valign="top" width="201"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt;">
<br /></div>
</td>
</tr>
<tr style="height: 25.6pt; mso-yfti-irow: 2;">
<td style="border-top: none; border: solid black 1.0pt; height: 25.6pt; mso-border-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 103.8pt;" width="138"><div class="MsoNormal" style="line-height: 106%; margin-left: .25pt;">
Spoilage bacteria<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 25.6pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 103.95pt;" width="139"><div align="center" class="MsoNormal" style="line-height: 106%; margin-right: 4.3pt; text-align: center;">
<span style="font-size: 11.0pt; line-height: 106%;">IOO/ml</span><o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 25.6pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 104.2pt;" width="139"><div align="center" class="MsoNormal" style="line-height: 106%; margin-right: 4.55pt; text-align: center;">
<span style="font-size: 11.0pt; line-height: 106%;">105/ml</span><o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 25.6pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 151.05pt;" width="201"><div align="center" class="MsoNormal" style="line-height: 106%; margin-right: 5.3pt; text-align: center;">
0.00000001/ml and
fewer<o:p></o:p></div>
</td>
</tr>
<tr style="height: 26.0pt; mso-yfti-irow: 3;">
<td style="border-top: none; border: solid black 1.0pt; height: 26.0pt; mso-border-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 103.8pt;" width="138"><div class="MsoNormal" style="line-height: 106%;">
Bacterial
spores<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 26.0pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 103.95pt;" width="139"><div align="center" class="MsoNormal" style="line-height: 106%; margin-right: 4.3pt; text-align: center;">
10/ml<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 26.0pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 104.2pt;" width="139"><div align="center" class="MsoNormal" style="line-height: 106%; margin-right: 4.8pt; text-align: center;">
<span style="font-size: 11.0pt; line-height: 106%;">104/ml</span><o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 26.0pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 151.05pt;" width="201"><div align="center" class="MsoNormal" style="line-height: 106%; margin-right: 5.05pt; text-align: center;">
0.00000001/ml and
fewer<o:p></o:p></div>
</td>
</tr>
<tr style="height: 25.9pt; mso-yfti-irow: 4; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: solid black 1.0pt; height: 25.9pt; mso-border-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 103.8pt;" width="138"><div class="MsoNormal" style="line-height: 106%;">
Fungal
spores<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 25.9pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 103.95pt;" width="139"><div align="center" class="MsoNormal" style="line-height: 106%; margin-right: 4.55pt; text-align: center;">
<span style="font-size: 13.0pt; line-height: 106%; mso-bidi-font-size: 11.0pt;">l/ml</span><o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 25.9pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 104.2pt;" width="139"><div align="center" class="MsoNormal" style="line-height: 106%; margin-right: 4.55pt; text-align: center;">
10/ml<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 25.9pt; mso-border-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 4.85pt .35pt 0cm 5.6pt; width: 151.05pt;" width="201"><div align="center" class="MsoNormal" style="line-height: 106%; margin-right: 4.8pt; text-align: center;">
0.000001/ml and
fewer<o:p></o:p></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="line-tab-stops: center 113.3pt 294.0pt; margin-bottom: 9.0pt;">
<span style="font-size: 13.0pt; mso-bidi-font-size: 11.0pt;"> Standard canning process for the
ham: 25 minutes at 105 <sup>0 </sup>C.</span><o:p></o:p></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin-left: 99.15pt; mso-padding-alt: 0cm 0cm 7.35pt 0cm; mso-yfti-tbllook: 1184; width: 417px;">
<tbody>
<tr style="height: 118.1pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;">
<td style="border-right: none; border: solid black 1.0pt; height: 118.1pt; mso-border-bottom-alt: solid black .25pt; mso-border-left-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 0cm 0cm 7.35pt 0cm; width: 119.3pt;" width="159"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 28.85pt; margin-left: 5.5pt; margin-right: 0cm; margin-top: 0cm;">
<span style="font-size: 13.0pt; line-height: 106%; mso-bidi-font-size: 11.0pt;">D values
and Z values </span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.1pt; margin-left: 6.0pt; margin-right: 0cm; margin-top: 0cm;">
Spoilage
bacteria<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 106%; margin-bottom: 8.0pt; margin-left: 5.75pt; margin-right: 0cm; margin-top: 0cm;">
Bacterial
spores<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 106%; margin-left: 5.5pt;">
Fungal spores<o:p></o:p></div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: none; border-top: solid black 1.0pt; height: 118.1pt; mso-border-bottom-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 0cm 0cm 7.35pt 0cm; width: 111.65pt;" width="149"><div class="MsoNormal" style="line-height: 106%; margin-left: 1.9pt;">
<span style="font-size: 13.0pt; line-height: 106%; mso-bidi-font-size: 11.0pt;">of the microbes :</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 106%; margin-bottom: 7.95pt;">
<u>D value at 105 <sup>0 </sup>C</u><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 106%; margin-bottom: 7.75pt; margin-left: .25pt; margin-right: 0cm; margin-top: 0cm;">
0.25
minute<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 106%; margin-bottom: 7.8pt;">
2.5 minutes<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 106%; margin-left: .5pt;">
0.5 minute<o:p></o:p></div>
</td>
<td style="border-left: none; border: solid black 1.0pt; height: 118.1pt; mso-border-bottom-alt: solid black .25pt; mso-border-right-alt: solid black .25pt; mso-border-top-alt: solid black .25pt; padding: 0cm 0cm 7.35pt 0cm; width: 81.85pt;" valign="bottom" width="109"><div class="MsoNormal" style="line-height: 106%; margin-bottom: 7.8pt; margin-left: 6.0pt; margin-right: 0cm; margin-top: 0cm;">
<u>Z
value</u><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 106%; margin-bottom: 9.05pt; margin-left: 6.25pt; margin-right: 0cm; margin-top: 0cm;">
<span style="font-size: 11.0pt; line-height: 106%;">7.50C</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 106%; margin-bottom: 7.8pt; margin-left: 7.45pt; margin-right: 0cm; margin-top: 0cm;">
150C<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 106%; margin-left: 7.45pt;">
150C<o:p></o:p></div>
</td>
</tr>
</tbody></table>
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<span style="font-size: 13.0pt; line-height: 106%; mso-bidi-font-size: 11.0pt;">Answer the following questions. Show your calculations for
partial marks:</span><o:p></o:p></div>
<br />
<div class="MsoNormal" style="line-mso-list: l2 level1 lfo3; margin-bottom: 4.6pt; margin-left: 40.35pt; margin-right: 7.2pt; margin-top: 0cm; text-indent: -25.95pt;">
a.<span style="font-size: 7.0pt;"> </span>What
are the numbers of D'S targeted in the <u>standard</u> canning process for each
of these microorganisms? (3 marks)<o:p></o:p></div>
Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-13136638756327382602016-11-28T06:04:00.000-08:002016-11-28T01:41:39.380-08:00Topics to know well for the Final Examination 2016--physico-chemical parameters<br />
<ul>
<li><span style="color: blue; font-size: large;">You should understand the physico-chemical parameters that affect microbial growth and survival. </span></li>
</ul>
<ul>
<li><span style="color: blue; font-size: large;">Temperature preferences and effects of different micororganisms.</span></li>
</ul>
<ul>
<li><span style="color: blue; font-size: large;">The heat treatment in particular is an important way of food safety assurance and need to know all aspects on D value, Z value, and F value. You need to know how they are calculated and used in heat treatment scenarios.</span></li>
</ul>
<ul>
<li><span style="color: blue; font-size: large;">Moisture contents vs water activities. </span></li>
</ul>
<ul>
<li><span style="color: blue; font-size: large;">Strong acids and weak acids effects on growth and survival of different kinds of microorganisms. </span></li>
</ul>
<ul>
<li><span style="color: blue; font-size: large;">Aerobic vs anaerobic respiration vs fermentation</span></li>
</ul>
<ul>
<li><span style="color: blue; font-size: large;">Redox potential as a predictor of kinds of microorganism that grow on the food</span></li>
</ul>
<ul>
<li><span style="color: blue; font-size: large;">How the phsico-chemical parameters are manipulated for prevention of foodborne diseases and food safety</span></li>
</ul>
<div>
<span style="color: blue; font-size: large;"><br /></span></div>
<span style="color: blue;"><br /></span>
<br />
<br />Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-30611600147972648072016-11-28T01:43:00.001-08:002016-11-28T01:43:40.443-08:00Microorganisms to know well for 2016-17 Examination<i><span style="color: blue; font-size: large;"><i>Salmonella</i> enterica</span></i><br />
<span style="color: blue; font-size: large;"><i style="font-style: italic;">Salmonella</i><i> enterica subspecies enterica </i>serotype Typhi </span><br />
<span style="color: blue; font-size: large;"><i>Salmonella</i> Typhi</span><br />
<span style="color: blue; font-size: large;"><i>Salmonella </i>Typhimurium</span><br />
<span style="color: blue; font-size: large;"><i>Salmonella</i> Enteritidis</span><br />
<i><span style="color: blue; font-size: large;">Escherichia coli</span></i><br />
<ul>
<li><span style="color: blue; font-size: large;">-EAEC, EHEC, EIEC, EPEC, ETEC, DAEC </span></li>
</ul>
<ul>
<li><span style="color: blue; font-size: large;">and the German "hybrid" of EAEC/EHEC</span></li>
</ul>
<i><span style="color: blue; font-size: large;">Vibrio cholerae</span></i><br />
<i><span style="color: blue; font-size: large;">Vibrio parahaemolyticus</span></i><br />
<i><span style="color: blue; font-size: large;">Campylobacter jejunii</span></i><br />
<span style="color: blue; font-size: large;"><i>Shigella </i>species</span><br />
<i><span style="color: blue; font-size: large;">Listeria monocytogenes</span></i><br />
<i><span style="color: blue; font-size: large;">Clostridium perfringenes</span></i><br />
<i><span style="color: blue; font-size: large;">Clostridium botulinum</span></i><br />
<i><span style="color: blue; font-size: large;">Bacillus cereus</span></i><br />
<i><span style="color: blue; font-size: large;">Staphylococcus aureus</span></i><br />
<span style="color: blue; font-size: large;">lactic acid bacteria</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Viruses:</span></span><br />
<span style="color: blue; font-size: large;">Norovirus</span><br />
<span style="color: blue; font-size: large;">Hepatitis A virus</span><br />
<span style="color: blue;"><span style="font-size: large;"><br /></span><span style="font-size: large;">You should know their biological characteristics, e.g. pH range, temperature range, and so on.</span></span><br />
<span style="color: blue;"><span style="font-size: large;"><br /></span><span style="font-size: large;">You should also know the foods closely related to these microorganisms</span></span><br />
<br />Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-73911458387760616762016-11-28T01:35:00.001-08:002016-11-28T01:38:19.746-08:00Question from a student on examination question<br />
<br />
<br />
<div class="MsoNormal">
<b><span style="font-family: "calibri" , sans-serif; font-size: 11.0pt;">From:</span></b><span style="font-family: "calibri" , sans-serif; font-size: 11.0pt;"> ZZZZZZZ<br />
<b>Sent:</b> Saturday, 26 November 2016 6:51 PM<br />
<b>To:</b> hoishankwan@cuhk.edu.hk<br /><b>Subject:</b> FNSC5110 Exam Question<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "calibri" , sans-serif;">Dear Professor,<o:p></o:p></span><br />
<br />
<span style="font-family: "calibri" , sans-serif;">I re-do the past
exam paper as to prepare for the final exam, but not sure on one question
(See attachment). Please let me know if I made any mistake or suggest a better
a solution. <o:p></o:p></span><br />
<br />
<br />
<span style="font-family: "calibri" , sans-serif;">Thank you,<o:p></o:p></span><br />
<div class="MsoNormal" style="margin-left: 18.0pt; text-indent: -18.0pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-kY8eMDOGbyE/WDv4H36EV6I/AAAAAAAAG-0/X1zQ5XnzXWA83OG4sqaXkfakLyYVJ_UNQCLcB/s1600/Fig%2B1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://4.bp.blogspot.com/-kY8eMDOGbyE/WDv4H36EV6I/AAAAAAAAG-0/X1zQ5XnzXWA83OG4sqaXkfakLyYVJ_UNQCLcB/s320/Fig%2B1.png" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-CmnlvbxHw9c/WDv4ILS0gcI/AAAAAAAAG-4/FztDOAbhr0o7u7xvMCzYrb1MpBnCpJjnwCLcB/s1600/Fig%2B2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://2.bp.blogspot.com/-CmnlvbxHw9c/WDv4ILS0gcI/AAAAAAAAG-4/FztDOAbhr0o7u7xvMCzYrb1MpBnCpJjnwCLcB/s320/Fig%2B2.png" width="320" /></a></div>
<br />
<div class="MsoNormal" style="margin-left: 18.0pt; text-indent: -18.0pt;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; line-height: 115%;">●<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12.0pt; line-height: 115%;">What are the numbers of D's targeted
in the standard canning process for each of these microorganisms? (2 marks)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: red;">Spoilage bacteria: 25/0.25=100D Bacteria Spores: 25/2.5= 10D</span> <span style="font-size: 12.0pt; line-height: 115%;"> </span><o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; line-height: 115%;">●<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12.0pt; line-height: 115%;">Calculate the cell densities of the
microorganisms remaining in the contaminated ham after a standard canning
process treatment. (2 marks)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"> <span style="color: red;">Spoilage
bacteria: 10<sup>5</sup> / 10<sup>100</sup> = 10<sup>-95</sup> (per ml) </span></span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red; font-size: 12.0pt; line-height: 115%;"> Bacteria Spores: 10<sup>4</sup>
/ 10<sup>10</sup> =10<sup>-6 </sup>(per ml)</span><span style="color: red;"> </span> <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; line-height: 115%;">●<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12.0pt; line-height: 115%;">Was the standard canning process
sufficient for the canning ofthe contaminated ham? Explain briefly. (2 marks)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: red;">Insufficient. Bacteria Spores -> 10<sup>-6</sup> /ml,
larger than 10<sup>-8</sup> </span> <o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red;">To make it sufficient : additional 25 mins at 105°C</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red;"> Bacteria spores at 10<sup>-6
</sup>for additional 10D reduction ->10<sup>-6</sup> x10<sup>-10</sup> =10<sup>-16</sup> </span><o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt; text-indent: 36.0pt;">
<span style="color: red;">Thus, sufficient after 10D reduction. </span> <o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt; text-indent: 36.0pt;">
<u><span style="background: yellow; color: red;">(Actually may only
need additional 5 minutes at 105°C,</span><span style="color: red;"><o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="color: red;"> <u><span style="background: yellow; mso-highlight: yellow;">because </span></u></span><u><span style="background: yellow; color: red; font-size: 12.0pt; line-height: 115%;">10<sup>4</sup> /10<sup>30/2.5</sup>=10<sup>-8 </sup>(per
ml)</span><span style="background: yellow; color: red;">)</span></u><span style="font-size: 12.0pt; line-height: 115%;"> </span><u><span style="color: red;"><o:p></o:p></span></u></div>
<div class="MsoNormal" style="text-indent: 36.0pt;">
<b><span style="background: yellow; color: red;">Better if only 5mins? Additional 25mins
is too long?</span></b><span style="font-size: 12.0pt; line-height: 115%;"> </span><u><span style="color: red;"><o:p></o:p></span></u></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; mso-list: l3 level1 lfo4; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; line-height: 115%;">●<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12.0pt; line-height: 115%;">According to Chart I, what are the Z
values ofthe
two types of microbes? (4 marks) <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: red;">Spoilage Bacteria: -(95-85)/ log 5- log 50=10°C </span><o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt; text-indent: 36.0pt;">
<span style="color: red;">Bacteria Spores: -(105-90)/ log 5 - log 50 =15°C</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"> </span><o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; mso-list: l3 level1 lfo4; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; line-height: 115%;">●<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12.0pt; line-height: 115%;">The canning temperature can be raised
15°C without any adverse effect on the quality of the canned hams. Hence, the
technician would like to use l20°C in the canning process to treat this lot of
contaminated ham. Calculate the treatment time required at120°C to achieve (i)
the acceptable cell density for this contaminated lot and (ii) the acceptable
cell densities of the microorganisms of the regular lot of ham after canning
with this new process. Justify your answer and explain. (10 marks) <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"> <span style="color: red;"> At 120°C: </span></span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red;"> Spoilage
</span><span style="color: red; font-size: 12.0pt; line-height: 115%;">bacteria</span><span style="color: red;">: </span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red;"> D120</span><span style="color: red; font-size: 12.0pt; line-height: 115%;">°C=D105°C *10^[(105-120)/10]=0.25*10^(-1.5)=7.9*10^(-3)min</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red; font-size: 12.0pt; line-height: 115%;"> Bacteria Spores: </span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red;"> D120</span><span style="color: red; font-size: 12.0pt; line-height: 115%;">°C=D105°C
*10^[(105-120)/15]=0.25*10^(-1)=0.25min</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red; font-size: 12.0pt; line-height: 115%;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red; font-size: 12.0pt; line-height: 115%;"> Treatment time for regular:</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red; font-size: 12.0pt; line-height: 115%;"> </span><span style="color: red;">Spoilage
</span><span style="color: red; font-size: 12.0pt; line-height: 115%;">bacteria</span><span style="color: red;">: 10D120</span><span style="color: red; font-size: 12.0pt; line-height: 115%;">°C=7.9*10^(-2)min</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red;"> </span><span style="color: red; font-size: 12.0pt; line-height: 115%;">Bacteria Spores: 9D</span><span style="color: red;">120</span><span style="color: red; font-size: 12.0pt; line-height: 115%;">°C=2.25min</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: red; font-size: 12.0pt; line-height: 115%;"> Treatment time for contaminated:</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red;"> Spoilage </span><span style="color: red; font-size: 12.0pt; line-height: 115%;">bacteria</span><span style="color: red;">: 13D120</span><span style="color: red; font-size: 12.0pt; line-height: 115%;">°C=0.1027min</span><o:p></o:p></div>
<br />
<div class="MsoNormal">
<span style="color: red;"> </span><span style="color: red; font-size: 12.0pt; line-height: 115%;">Bacteria Spores: 12D</span><span style="color: red;">120</span><span style="color: red; font-size: 12.0pt; line-height: 115%;">°C=3min</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="color: red; line-height: 115%;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="background-color: white; line-height: 115%;"><span style="color: blue;"><b>Your answers to the questions are correct except one: Your answer to the last question is incomplete: you can only use one treatment time to treat each lot. You need to use the time for the most heat-resistant microorganism, in this case, bacterial spores. So the times should be: </b></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; line-height: 115%;"><span style="color: blue;"><b><br /></b></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; color: blue;"><b>Regular--2.25 min</b></span></div>
<div class="MsoNormal">
<span style="background-color: white; color: blue;"><b>Contaminated--3 min</b></span></div>
Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-32516082237625148602015-12-06T05:53:00.000-08:002015-12-07T05:15:07.808-08:00Microorganisms to know well for the Final Examination 20151202<i><span style="font-size: large;"><i>Salmonella</i> enterica</span></i><br />
<span style="font-size: large;"><span style="font-size: large;"><i style="font-style: italic;">Salmonella</i><i> enterica subspecies enterica </i>serotype Typhi </span></span><br />
<span style="font-size: large;"><i>Salmonella</i> Typhi</span><br />
<span style="font-size: large;"><i>Salmonella </i>Typhimurium</span><br />
<span style="font-size: large;"><i>Salmonella</i> Enteritidis</span><br />
<i><span style="font-size: large;">Escherichia coli</span></i><br />
<ul>
<li><span style="font-size: large;">-EAEC, EHEC, EIEC, EPEC, ETEC, DAEC </span></li>
</ul>
<ul>
<li><span style="font-size: large;">and the German "hybrid" of EAEC/EHEC</span></li>
</ul>
<i><span style="font-size: large;">Vibrio cholerae</span></i><br />
<i><span style="font-size: large;">Vibrio parahaemolyticus</span></i><br />
<i><span style="font-size: large;">Campylobacter jejunii</span></i><br />
<span style="font-size: large;"><i>Shigella </i>species</span><br />
<i><span style="font-size: large;">Listeria monocytogenes</span></i><br />
<i><span style="font-size: large;">Clostridium perfringenes</span></i><br />
<i><span style="font-size: large;">Clostridium botulinum</span></i><br />
<i><span style="font-size: large;">Bacillus cereus</span></i><br />
<i><span style="font-size: large;">Staphylococcus aureus</span></i><br />
<span style="font-size: large;">lactic acid bacteria</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Yeasts:</span><br />
<i><span style="font-size: large;">Saccharomyces cerevisiae</span></i><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Viruses:</span><br />
<span style="font-size: large;">Norovirus</span><br />
<span style="font-size: large;">Hepatitis A virus</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You should know their biological characteristics, e.g. pH range, temperature range, and so on. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You should also know the foods closely related to these microorganisms</span><br />
<br />
<br />Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-47822618815910273382015-12-06T05:37:00.004-08:002015-12-06T06:04:46.482-08:00Questions about Final exam of 5110<div>
Dear EEEEEE,</div>
<div id="AppleMailSignature">
<br /></div>
<div id="AppleMailSignature">
1. As mentioned in lecture, they will not be covered in the final examination.</div>
<div id="AppleMailSignature">
<br /></div>
<div id="AppleMailSignature">
2. The bacteria and their growth and survival.</div>
<div id="AppleMailSignature">
<br /></div>
<div id="AppleMailSignature">
Best,</div>
<div id="AppleMailSignature">
<br /></div>
<div id="AppleMailSignature">
HS Kwan<br />
<br />
Sent from my iPad</div>
<div>
<br />
On 5 Dec 2015, at 5:30 PM, EEEEE wrote:<br />
<br /></div>
<br />
<blockquote type="cite">
<div>
<div id="divtagdefaultwrapper" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 12pt;">
<br />
<div class="MsoNormal" style="background-color: #f6f6f6; font-family: 'Trebuchet MS',Trebuchet,Verdana,sans-serif; font-size: 20.93px; line-height: 17.85pt;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Dear Prof.Kwan:</span></div>
<div class="MsoNormal" style="background-color: #f6f6f6; font-family: 'Trebuchet MS',Trebuchet,Verdana,sans-serif; font-size: 20.93px; line-height: 17.85pt;">
<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"> </span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"> I would like to ask 2 questions about our final exam of FNSC5110.</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"> 1.Will the topics of HACCP, protazoa and parasitic be covered in the final exam? Because little was mentioned in lectures.</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"> 2.What topics of lectures will be the emphasis of the final exam that we need pay close attention to?</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;"> Thank you. Have a good weekend~~</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.5pt;">Regards,</span></div>
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</div>
</blockquote>
Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-37020609740838475612015-12-06T05:36:00.000-08:002015-12-06T06:04:46.479-08:00Questions of last exam papers rwview<div>
Dear AAAAA,</div>
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Please check the papers of FNSC3180 & 4180 for your reference.</div>
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<br />
</div>
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Best,</div>
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<br />
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<div id="AppleMailSignature">
HS Kwan<br /></div>
<div>
<br />
On 3 Dec 2015, at 5:36 PM, AAAA wrote:<br />
<br />
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<br />
<blockquote type="cite">
<div>
<div dir="ltr">
Dear Prof kwan,</div>
<div dir="ltr">
For the past exam review, I only see the paper of food
microbiology but no paper of fndc5110. Can you advise which paper should
I use for revision?</div>
<div dir="ltr">
Thanks </div>
<div dir="ltr">
<br /></div>
</div>
</blockquote>
Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-9477377468709248892015-11-29T02:34:00.000-08:002015-11-29T02:34:02.246-08:00FNSC5110 Final Examination 2015-2016<span style="font-size: large;">Final Examination will be held on </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 8 December 2015, Tuesday, 7:00 pm. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">two hours examination.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Two parts: Professors Chung and Kwan, 50% each.</span>Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com1tag:blogger.com,1999:blog-2169703887679049713.post-23482934747179090392015-11-29T02:32:00.001-08:002015-11-29T02:32:05.067-08:00Reminder on Lecture materials of 1/12/15Dear students,
<br>
<br>Just to remind you to get and study the files on the Blackboard, CUHK Elearning system for Lecture on 1/12/2015:
<br>
<br>1. Mind Maps-3
<br>2. Food Microbiology PPT3, PPT3A, PPT4
<br>3. Notes--viruses, parasites, fungi
<br>4. Protozoa and Parasites
<br>5. Notes--Spoilage, safety
<br>
<br>Also to remind you that you need to study all the materials covered in lectures and also those in the mind maps, ppts, and notes. Only the topics covered in lectures will be included in the final examination. For example, if I do not cover fungal pathogens in the lectures then fungal pathogens will not be inlcuded in the final examination.
<br>
<br>The final examination will carry two parts, 50% each. One part from Professor Chung and one part from me.
<br>
<br>Go to the FNSC5110 blog to see the questions asked by the students in previous years and also the answers.
<br>
<br><a href="http://fnt5110hsk.blogspot.hk/">http://fnt5110hsk.blogspot.hk/</a>
<br>
<br>Final Examination: 8 December 2015, Tuesday, 7:00 pm. two hours examination.
<br>
<br>Best,
<br>
<br>HS KwanKwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-2087639576411758052015-11-25T06:39:00.002-08:002015-11-25T06:39:45.759-08:00Quorum Sensing<span style="color: blue; font-size: large;">Watch the video on this year's Shaw Price winner Professor Bonnie Bassler talk about Quorum Sensing</span><br />
<br />
<br />
<a href="https://www.ted.com/talks/bonnie_bassler_on_how_bacteria_communicate?language=en">https://www.ted.com/talks/bonnie_bassler_on_how_bacteria_communicate?language=en</a>Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-36848814880058276102014-11-03T19:37:00.002-08:002014-11-03T19:37:35.047-08:00Reminder on Examination<span style="font-size: large;">Examination starts at 7:00pm to-night and takes 2 hours.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">7 pm to 9 pm</span>Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-18167900301670317702014-11-03T19:35:00.003-08:002014-11-03T19:36:02.628-08:00Last minute question from student<div dir="ltr" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Dear CCCCCC<div>
<br /></div>
<div>
They are discussed in the lecture and may be found in the Mindmaps.</div>
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<div>
Neurotoxin: Botulinum toxin is sensitive to heat</div>
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<br /></div>
<div>
Stable toxin: heat stable toxins from Staphylocuccus aureus, in fact the toxins denature when heated but the denatured forms are more toxic</div>
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Most toxic toxin: Botulinum toxin is the most toxic natural toxin</div>
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Best,</div>
<div>
<br /></div>
<div>
HS Kwan</div>
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On Tue, Nov 4, 2014 at 10:08 AM, CCCCC wrote:<br /><blockquote class="gmail_quote" style="border-left-color: rgb(204, 204, 204); border-left-style: solid; border-left-width: 1px; margin: 0px 0px 0px 0.8ex; padding-left: 1ex;">
Dear professor,<br /><br /> I have some questions about toxin. What is relate to neurotoxin sensitive to heat ?<br />What is heat stable toxin causing quick toxification?<br />And what is the most toxic toxin?<br /><br />I can't find them in the notes and web. Thank you so much.<br /><br />Regards ,<br /></blockquote>
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Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-23935633783617699082014-10-30T11:30:00.000-07:002014-10-29T20:15:03.997-07:00Microorganisms to know well for the Final Examination 20141030<i><span style="font-size: large;"><i>Salmonella</i> enterica </span></i><br />
<span style="font-size: large;"><i>Salmonella</i> Typhi</span><br />
<span style="font-size: large;"><i>Salmonella </i>Typhimurium</span><br />
<span style="font-size: large;"><i>Salmonella</i> Enteritidis</span><br />
<i><span style="font-size: large;">Escherichia coli</span></i><br />
<ul>
<li><span style="font-size: large;">-EAEC, EHEC, EIEC, EPEC, ETEC, DAEC </span></li>
</ul>
<ul>
<li><span style="font-size: large;">and the German "hybrid" of EAEC/EHEC</span></li>
</ul>
<i><span style="font-size: large;">Vibrio cholerae</span></i><br />
<i><span style="font-size: large;">Vibrio parahaemolyticus</span></i><br />
<i><span style="font-size: large;">Campylobacter jejunii</span></i><br />
<span style="font-size: large;"><i>Shigella </i>species</span><br />
<i><span style="font-size: large;">Listeria monocytogenes</span></i><br />
<i><span style="font-size: large;">Clostridium perfringenes</span></i><br />
<i><span style="font-size: large;">Clostridium botulinum</span></i><br />
<i><span style="font-size: large;">Bacillus cereus</span></i><br />
<i><span style="font-size: large;">Staphylococcus aureus</span></i><br />
<span style="font-size: large;">lactic acid bacteria</span><br />
<span style="font-size: large;"><br /></span>
<i><span style="font-size: large;">Saccharomyces cerevisiae</span></i><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Norovirus</span><br />
<span style="font-size: large;">Hepatitis A virus</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You should know their biological characteristics, e.g. pH range, temperature range, and so on. </span><br />
<br />
<br />Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-30935323646205075942014-10-30T01:10:00.000-07:002014-10-30T01:10:43.732-07:00Answer to questions from a student 20141030<div class="MsoNormal">
<span style="color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-themecolor: dark2;">Dear ZZZZZ,<o:p></o:p></span></div>
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<span style="color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-themecolor: dark2;">Answer to
your question are placed under each question.<o:p></o:p></span></div>
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<span style="color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-themecolor: dark2;">Best,<o:p></o:p></span></div>
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<span style="color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-themecolor: dark2;">HS Kwan<o:p></o:p></span></div>
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<b><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;">From:</span></b><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt;"> ZZZZZ<br />
<b>Sent:</b> Thursday, October 30, 2014 11:38 AM<br />
<b>To:</b> hoishankwan@cuhk.edu.hk<br />
<b>Subject:</b> questions about the FNSC5110 exam<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt;">Dear Prof.Kwan:<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt;"> Sorry to bother
you.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt;"> I would like to ask
several questions about our mid-term exam of FNSC5110.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt;"> 1.whether we need
to memorise the food-borne disease outbreak events</span><span lang="ZH-CN" style="font-size: 10.5pt;">,</span><span style="font-family: Arial, sans-serif; font-size: 10.5pt;">aerobic/anaerobic metabolism
diagram and the disease flow diagram?<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-themecolor: dark2;">A: you should know the important outbreak
events. You should also be familiarize with all materials discussed in the
lectures.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt;"> 2.Will the topic of
HACCP be covered in exam?Because little is mentioned in lectures.<o:p></o:p></span></div>
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<span style="color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-themecolor: dark2;">A: No<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt;"> 3.What topics of
lectures will be the emphasis of exam that we need pay close attention to?<o:p></o:p></span></div>
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<span style="color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-themecolor: dark2;">A: See list of important Foodborne disease
causing microorganisms on the blog. Also the effect of various parameters on
microbial growth and survival.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt;"> Thank you.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt;">Yours appreciatively,<o:p></o:p></span></div>
Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-60517101221934944132014-10-29T20:13:00.001-07:002014-10-29T20:13:34.533-07:00Answer to questions from a student 20141029<div class="MsoNormal">
<span style="color: #1f497d; font-family: Calibri, sans-serif;"><span style="font-size: large;">Dear YYYYYYY,<o:p></o:p></span></span></div>
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<span style="color: #1f497d; font-family: Calibri, sans-serif;"><span style="font-size: large;">There will be 2-4 short questions, and 2-3 long questions. Students can
have a choice of long questions to answer. <o:p></o:p></span></span></div>
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<span style="color: #1f497d; font-family: Calibri, sans-serif;"><span style="font-size: large;">Reading past papers helps you to know the style of the exam papers, but
since the past papers are those of the course FNSC4180, some of the questions
may not be covered in FNSC5110.<o:p></o:p></span></span></div>
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<span style="color: #1f497d; font-family: Calibri, sans-serif;"><span style="font-size: large;">Understanding the materials covered in lectures, PPT, mindmaps and notes
are important.<o:p></o:p></span></span></div>
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<span style="color: #1f497d; font-family: Calibri, sans-serif;"><span style="font-size: large;">Best,<o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: #1f497d; font-family: Calibri, sans-serif;"><span style="font-size: large;">HS Kwan</span><span style="font-size: 11pt;"><o:p></o:p></span></span></div>
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<b><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">From:</span></b><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> YYYYYYY<br />
<b>Sent:</b> Wednesday, October 29, 2014 2:31 PM<br />
<b>To:</b> hoishankwan@cuhk.edu.hk<br />
<b>Subject:</b> About the Final Examination 2014<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt;">Dear Professor Kwan,<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt;">Sorry to bother you again. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt;">Can you tell us how many short questions and how many long
questions for this exam?<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt;">Also, if I look over the past paper, is it enough for cope with
the examination?<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt;">Just worry about I don't have time to revision. <o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt;">Can you tell us main point for focusing?<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt;">I look forward to hearing from you.<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt;">Thanks & Regards,<o:p></o:p></span></div>
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Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-51222972348753991262014-10-29T20:05:00.000-07:002014-10-29T20:05:08.035-07:00Answer to the question from a student 20141029<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">
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<span style="background: rgb(246, 246, 246); font-family: 'Trebuchet MS', sans-serif; font-size: 16pt;">Dear Professor Kwan,</span><span style="font-family: MingLiU; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="background: rgb(246, 246, 246); font-family: 'Trebuchet MS', sans-serif; font-size: 16pt;">Sorry to bother you.I am a student of MSc NFST.</span><span style="font-family: MingLiU; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="background: rgb(246, 246, 246); font-family: 'Trebuchet MS', sans-serif; font-size: 16pt;">Can you post the model answer for the following
question? </span><span style="font-family: MingLiU; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="background: rgb(246, 246, 246); font-family: 'Trebuchet MS', sans-serif; font-size: 16pt;">I think that we don't have tutorial in our
lecture and don't know the correct answer. Thank you so much!</span><span style="font-family: MingLiU; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">9.</span><o:p></o:p></div>
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<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">You are the senior technical
manager of an apple cider bottling factory. You are responsible
for food safety management system ISO22000 based on
HACCP. The following happened last week:</span><o:p></o:p></div>
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<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">i.</span><span style="font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">On
Tuesday, your technician rushed into your office and informed you that the
quality control laboratory have made a mistake in measuring the pH of the
apple cider delivered yesterday for bottling. The actual pH of
the food was 4.5 and the laboratory used a malfunctioning pH meter
and reported a pH value of 4.0. </span><o:p></o:p></div>
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<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">ii.</span><span style="font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Some of
the apple cider was bottled and pasteurized already, using the pasteurization
process designed for apple cider of pH4.0.</span><o:p></o:p></div>
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<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">iii.</span><span style="font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">The
technician thought that the pasteurization process was not sufficient and
suggested a corrective action that the bottled apple cider should
be processed one more time for 10 minutes at 105°C.</span><o:p></o:p></div>
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<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">iv.</span><span style="font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">He
provided you with the information from the quality control laboratory as
described below. </span><o:p></o:p></div>
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<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">v.</span><span style="font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">You had to
judge whether the technician’s decision was correct or not and answer the
questions below.</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Approximate microbial flora in apple
cider (Number/ml)</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Acceptable cell density in bottled apple cider(Number/ml)</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Spoilage bacteria</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">1000</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">less than</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">0.0000001</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Bacterial spores</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">100</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">less than</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">0.000001</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Fungal spores</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">100</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">less than</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">0.000001</span><o:p></o:p></div>
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<b><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">The problematic pasteurization
process: 10 minutes at 105°C.</span></b><o:p></o:p></div>
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<b><span style="font-size: 16pt;">For apple
cider: </span></b><span style="font-family: MingLiU; font-size: 10pt;"><o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">D
values and Z values of the microbes at pH4.0:</span></b><o:p></o:p></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">D value at 105°C(minute)</span></b><o:p></o:p></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Z value(°C)</span></b><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Spoilage bacteria</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">0.001</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">2</span><o:p></o:p></div>
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<td style="height: 15.8pt; padding: 0in 5.4pt 0in 5.4pt; width: 142.05pt;" valign="top" width="189">
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Bacterial spores</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">0.1</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">10</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Fungal spores</span><o:p></o:p></div>
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<td style="height: 15.8pt; padding: 0in 5.4pt 0in 5.4pt; width: 149.55pt;" valign="top" width="199">
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">0.002</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">5</span><o:p></o:p></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">D
values and Z values of the microbes at pH4.5:</span></b><o:p></o:p></div>
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<td style="height: 16.65pt; padding: 0in 5.4pt 0in 5.4pt; width: 143.55pt;" valign="top" width="191"></td>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">D value at 105°C(minute)</span></b><o:p></o:p></div>
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<td style="height: 16.65pt; padding: 0in 5.4pt 0in 5.4pt; width: 94.4pt;" valign="top" width="126">
<div align="center" class="MsoNormal" style="mso-outline-level: 3; text-align: center;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Z value(°C)</span></b><o:p></o:p></div>
</td>
</tr>
<tr style="height: 16.15pt; mso-yfti-irow: 2;">
<td style="height: 16.15pt; padding: 0in 5.4pt 0in 5.4pt; width: 143.55pt;" valign="top" width="191">
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Spoilage bacteria</span><o:p></o:p></div>
</td>
<td style="height: 16.15pt; padding: 0in 5.4pt 0in 5.4pt; width: 145.45pt;" valign="top" width="194">
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">0.01</span><o:p></o:p></div>
</td>
<td style="height: 16.15pt; padding: 0in 5.4pt 0in 5.4pt; width: 94.4pt;" valign="top" width="126">
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">5</span><o:p></o:p></div>
</td>
</tr>
<tr style="height: 16.15pt; mso-yfti-irow: 3;">
<td style="height: 16.15pt; padding: 0in 5.4pt 0in 5.4pt; width: 143.55pt;" valign="top" width="191">
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Bacterial spores</span><o:p></o:p></div>
</td>
<td style="height: 16.15pt; padding: 0in 5.4pt 0in 5.4pt; width: 145.45pt;" valign="top" width="194">
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">2</span><o:p></o:p></div>
</td>
<td style="height: 16.15pt; padding: 0in 5.4pt 0in 5.4pt; width: 94.4pt;" valign="top" width="126">
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">15</span><o:p></o:p></div>
</td>
</tr>
<tr style="height: 16.15pt; mso-yfti-irow: 4; mso-yfti-lastrow: yes;">
<td style="border-bottom: solid windowtext 1.0pt; border-left: solid windowtext 1.0pt; border-right: none; border-top: none; height: 16.15pt; padding: 0in 5.4pt 0in 5.4pt; width: 143.55pt;" valign="top" width="191">
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Fungal spores</span><o:p></o:p></div>
</td>
<td style="height: 16.15pt; padding: 0in 5.4pt 0in 5.4pt; width: 145.45pt;" valign="top" width="194">
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">0.02</span><o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.15pt; padding: 0in 5.4pt 0in 5.4pt; width: 94.4pt;" valign="top" width="126">
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">10</span><o:p></o:p></div>
</td>
</tr>
</tbody></table>
</div>
<div align="center" class="MsoNormal" style="background: #F6F6F6; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="background: #F6F6F6; text-align: center;">
<br /></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="background: #F6F6F6; border-collapse: collapse; margin-left: -12.6pt; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184; width: 694px;">
<tbody>
<tr style="height: 17.7pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="height: 17.7pt; padding: 0in 5.4pt 0in 5.4pt; width: 520.8pt;" valign="top" width="694">
<div class="MsoNormal">
<b><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Answer the following questions. Show your
calculations :</span></b><o:p></o:p></div>
</td>
</tr>
<tr>
<td style="padding: 0in 5.4pt 0in 5.4pt; width: 520.8pt;" valign="top" width="694">
<div class="MsoNormal" style="text-indent: -24.0pt;">
<i><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">a.</span></i><span style="font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><i><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";"> </span></i><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Calculate the F values set in the pasteurization for these
target
microorganisms?
(1 marks) <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">At </span><b><span style="color: #1f497d; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">105°C</span></b><span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Spoilage bacteria: from
1000/ml to 0.0000001/ml -->10D=0.01min<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Bacterial spores:
100/ml to 0.000001/ml -->8D=0.8 min<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Fungal spores: 100/ml
to 0.000001/ml -->8D=0.016min<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="padding: 0in 5.4pt 0in 5.4pt; width: 520.8pt;" valign="top" width="694">
<div class="MsoNormal" style="text-indent: -24.0pt;">
<i><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">b.</span></i><span style="font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><i><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";"> </span></i><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Calculate the number of D’s that actually occurred in the
problematic pasteurization process for these target microorganisms?
(2 marks) <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Spoilage bacteria:
10min/0.01min=1000D<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Bacterial spores: 10min/2
min=5D<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Fungal spores:
10min/0.02min=500D<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 0in 5.4pt 0in 5.4pt; width: 520.8pt;" valign="top" width="694">
<div class="MsoNormal" style="text-indent: -24.0pt;">
<i><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">c.</span></i><span style="font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><i><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";"> </span></i><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Calculate the cell densities of the microorganisms in the
processed apple cider with actual pH of 4.5 after they were processed
for 10 minutes at 105°C? </span><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">
(2 marks)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Spoilage bacteria: 1000/10<sup>1000</sup>=10<sup>-997
</sup>(per ml)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Bacterial spores: 100/10<sup>5</sup>=10<sup>-3</sup>(per
ml)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Fungal spores: 100/10<sup>500</sup>=10<sup>-498
</sup>(per ml)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="padding: 0in 5.4pt 0in 5.4pt; width: 520.8pt;" valign="top" width="694">
<div class="MsoNormal" style="text-indent: -24.0pt;">
<i><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">d.</span></i><span style="font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><i><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";"> </span></i><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Was the proposed additional pasteurization
process needed and if needed, was it sufficient for the processing of
the one-time processed apple cider with wrong pH
measurement? Explain briefly.
(1
mark)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Needed. Reason:
Bacterial spores-->10<sup>-3</sup>/ml, larger than the acceptable level of
10<sup>-6</sup>/ml.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: -21.05pt; text-align: justify; text-indent: 3.05pt;">
<br /></div>
<div class="MsoNormal" style="margin-left: -21.05pt; text-align: justify; text-indent: 3.05pt;">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">
sufficient or not: additional 10 minutes at 105°C<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-left: -21.05pt; text-align: center; text-indent: 3.05pt;">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Bacterial spores at 10<sup>-3</sup>/ml
for additional 5D reduction<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-left: -21.05pt; text-align: center; text-indent: 3.05pt;">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">--> 10<sup>-3</sup>/ml
x 10<sup>-5 </sup>=10<sup>-8</sup>/ml<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-left: -21.05pt; text-align: center; text-indent: 3.05pt;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-left: -21.05pt; text-align: center; text-indent: 3.05pt;">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Sufficient<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: -21.05pt; text-align: justify; text-indent: 3.05pt;">
<br /></div>
</td>
</tr>
<tr>
<td style="border-bottom: inset 1.0pt; border-left: inset 1.0pt; border-right: none; border-top: none; mso-border-bottom-alt: inset windowtext .75pt; mso-border-left-alt: inset windowtext .75pt; mso-border-top-alt: inset windowtext .75pt; mso-border-top-alt: inset windowtext .75pt; padding: 0in 5.4pt 0in 5.4pt; width: 520.8pt;" valign="top" width="694">
<div class="MsoNormal" style="text-indent: -24.0pt;">
<i><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">e.</span></i><span style="font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><i><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";"> </span></i><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Was the technician correct in his suggestion of the
additional remedial processing? If he was wrong, fire him and
suggest alternative pasteurization time to treat the problematic bottled
apple cider at 105°C. Explain briefly.
(1 marks)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">According to above
calculation. The remedial processing should be sufficient. The technician was
correct.</span><o:p></o:p></div>
</td>
</tr>
<tr style="height: 68.95pt; mso-yfti-irow: 6; mso-yfti-lastrow: yes;">
<td style="height: 68.95pt; padding: 0in 5.4pt 0in 5.4pt; width: 520.8pt;" valign="top" width="694">
<div class="MsoNormal" style="text-indent: -24.0pt;">
<i><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">f.</span></i><span style="font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><i><span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";"> </span></i><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Suggest a new process with a combination of pasteurization
temperature and time for the remaining batches of apple
cider (pH4.5). These data may be useful for your
consideration: heating for 10 minutes at 105°C for ten bottles of apple
cider costs HK$1 and heating for 1 minute at 120°C for ten bottles of
apple cider costs HK$5. Explain briefly your process with
justification. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">The current cost: HK$1
per 10 bottles=HK$0.1/bottle if 10 min at 105°C. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Need to do it twice. So
cost for the remaining batches would be HK$0.2/bottle.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">If we adjust the <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">If increased to 120°C,
time for pasteurization will need to be:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">D value for bacterial
spores: one log decrease-->2 min to 0.2 min<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">For 8D reduction
target, the time needed will be 0.2min x 8=1.6min <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">The cost at
120°C for 1.6 min for 10 bottles would be around HK$8<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;"> -->HK$0.8/bottle<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1f497d; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">The process should be
maintained at 20 min at 105°C for a lower cost. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="background: white;">
<br /></div>
<div class="MsoNormal" style="background: white;">
<span style="font-family: MingLiU; font-size: 10pt;">I look forward to hearing from you.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-21889701671165754382014-10-29T19:57:00.000-07:002014-10-29T19:58:13.833-07:00Answer to questions from students 20141029<div class="MsoPlainText">
Dear LLLLLLLLLL,</div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
The Answers are put under each question below. These Q&A
will be posted on the blog also.<o:p></o:p></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
Best,<o:p></o:p></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
HS Kwan<o:p></o:p></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
-----Original Message-----<br />
From: LLLLLLLLLLLL<br />
Sent: Wednesday, October 29, 2014 10:51 PM<br />
To: hoishankwan@cuhk.edu.hk<br />
Subject: FNSC 5110 questions</div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
Dear Professor Kwan, <o:p></o:p></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
I have several questions about the sample midterm that I
have been struggling with, and it’d be great if you could clarify the following
for me:<o:p></o:p></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
1. Calculation for attack rates<o:p></o:p></div>
<div class="MsoPlainText">
Is the attack
rate just basically the # of ill / total # <o:p></o:p></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="color: #0070c0;">A: We have not discussed this
topic in the class. Not included in the exam.<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
2. Question on the exam is: What are the F values set in
the canning process for these target microorganisms?) I know that for low acid
canned foods (pH>4.5), the calculation for F values is F = 12D. However, the
exam asks for F values at pH 4.0 and 4.5. What approach should I take?<o:p></o:p></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="color: #0070c0;">A: The F values now is set as
the number of D attained in the process. If the process was designed for pH4.0,
use the D for pH4.0 to calculate F.<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
3. Question on the exam is: What are the number of D's
that actually occurred in the problematic canning process for these target
microorganisms?<o:p></o:p></div>
<div class="MsoPlainText">
I am not too
sure about what the question is asking for. Dose it mean how many fold-decrease
for each of the microbial (spoilage bacteria, bacterial spores, and fungal
spores) occurred for 20 minutes at 105 degree C of processing (10 min per one
time of processing, and the canned pig knuckles with incorrectly reported pH
were processed twice) ? <o:p></o:p></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="color: #0070c0;">A: Yes.<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
4. Question on the exam is: What would be the cell
densities of the microorganisms in the processed pickled pigknuckles with
actual pH of 4.0 after they were processed for 10 minutes at 105 degree C?<o:p></o:p></div>
<div class="MsoPlainText">
Do I basically
just calculate the number of fold-decrease using the known D value for microbes
at pH 4.0, and then divide the approximate microbial flora in picked pig
knuckles by the fold-decrease? <o:p></o:p></div>
<div class="MsoPlainText">
e.g. Spoilage bacteria (D value at 105 degree C) = 0.001
minutes<o:p></o:p></div>
<div class="MsoPlainText">
That means
there’s a 10-fold decrease in 0.001 minutes. So in 10 minutes, there is a
100,000 fold-decrease. <o:p></o:p></div>
<div class="MsoPlainText">
Approximate
spoilage bacteria in pickled pig knuckles = 1000/mL<o:p></o:p></div>
<div class="MsoPlainText">
So 100,000
fold-decrease results in 0.01/mL after 10 minutes treatment at 105 degree C I
felt like the calculations are wrong, because it happened that none of the
microbial flora decreased to an acceptable cell density after treatment. Please
let me know if I have misinterpreted anything.<o:p></o:p></div>
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<span style="color: #0070c0;">A: Your calculation approach is
basically correct. But 10/0.001=10,000, not 100,000. The decrease is log decrease, not fold decrease. A 10,000 log decrease of
1000/ml-->1000x10<-10>=10<-997> definitely blow the
acceptable cell density. You need to know how to calculate. <o:p></o:p><!---997--><!---10--></-997></-10></span></div>
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Thank you very much for you attention, and I hope to hear
back from you soon!<o:p></o:p></div>
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Best Regards,<o:p></o:p></div>
Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-13352044027375195932014-10-28T20:48:00.003-07:002014-10-28T20:48:58.421-07:00Question on accessing the Univ Library exam paper link<div class="MsoPlainText">
Dear YYYY,<o:p></o:p></div>
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The link works well for me. Maybe you have to use
computer on campus or use VPN to access it. <o:p></o:p></div>
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If you have problem logging in the link, please try log
in to the University Library website>click on CUHK Exam Papers>search for
FNSC4180.<o:p></o:p></div>
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Best,<o:p></o:p></div>
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HS Kwnan<o:p></o:p></div>
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-----Original
Message-----<br />
From: <span style="font-family: MS Gothic;">YYYY</span><br />
Sent: Wednesday, October 29, 2014 10:15 AM<br />
To: hoishankwan@cuhk.edu.hk<br />
Subject: About the 4180 exam paper sample<o:p></o:p></div>
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Dear Professor Kwan,<o:p></o:p></div>
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Sorry to bother you.I am a student of MSc NFST.This
morning I find I couldn't open the 4180 old examination paper sample,maybe the
link has some problems.So would you mind have a check on it?Thank you.<o:p></o:p></div>
Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com1tag:blogger.com,1999:blog-2169703887679049713.post-21126985557952957832014-10-09T06:48:00.001-07:002014-10-09T06:48:39.713-07:00Translating Bacterial Detection by DNAzymes into a Litmus Test Tram 2014 Angewandte Chemie Wiley Online Library<div dir="ltr"><a href="http://onlinelibrary.wiley.com/doi/10.1002/ange.201407021/full#.VDaSCTC4ipo.gmail">http://onlinelibrary.wiley.com/doi/10.1002/ange.201407021/full#.VDaSCTC4ipo.gmail</a></div> Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-1160917534559641762013-12-02T06:23:00.004-08:002013-12-02T06:23:58.887-08:00Some more questions from student via email<span style="background-color: white; font-size: x-small;">Dear Prof Kwan,</span><br style="background-color: white; font-size: small;" /><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">Thanks for your reply. But I have further questions as below. Please kindly</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">help. Thanks a lot.</span><br style="background-color: white; font-size: small;" /><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">1)It is known that the temp of thermophile C. perfringens is 42-47C, but how</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">about the temp range of mesophile C. botulinum?</span><br />
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<span style="font-size: large;">A: C. botulinum has optimum temperature of 26-35C.</span><br style="background-color: white; font-size: small;" /><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">2)The endospore of C. botulinum is most heat resistant, nearly the last one to</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">die during cooking, but how come the neurotoxin(heat liable protein)it produced</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">cannot be eliminated by cooking(as need to be killed by canning which need much</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">higher temp)?</span><br />
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<span style="font-size: large;">A: Canning aims to kill the C. botulinum endospores, not the neurotoxins. The neurotoxins are heat sensitive.</span><br style="background-color: white; font-size: small;" /><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">3)what organism is mostly grow in red wine based on below condition? (as</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">yeast/fungi seem cannot grow in high Aw (0.99))</span><br style="background-color: white; font-size: small;" /><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">Red wine:</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">Water Activity 0.99</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">pH 4.5</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">NaCl content w/v 0.5%</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">Redox (mV) 350</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">Sugar content Moderate</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">Protein content Low</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">Keeping temperature 25C</span><br />
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<span style="background-color: white;"><span style="font-size: large;">A: Yeasts and fungi can grow at high Aw. Acetic acid bacteria can grow in red wine. But this group of bacteria was not covered in our lectures.</span></span>Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-21474667352549259112013-12-01T06:09:00.002-08:002013-12-01T06:10:05.221-08:00Note revisions in previous Q & A<div class="MsoNormal">
<b>Q:</b> Culturing does not detected the pathogen in oysters in winter but the pathogen appears in summer to cause liver infection:_____</div>
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<b>Your answer: V. <i>cholerae</i></b></div>
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I am wondering whether or not V.<i> cholerae</i> could infect liver....</div>
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<span style="font-size: large;">A: I missed the part on liver infection--so it should be hepatitis A</span></div>
Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0tag:blogger.com,1999:blog-2169703887679049713.post-66022740798186086682013-12-01T06:02:00.001-08:002013-12-01T06:02:30.706-08:00One more question from student via email<span style="background-color: white; font-size: x-small;">Dear Professor Kwan:</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">Sorry to bother you. I'm really confused about some questions of 5220.</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">1. causing severe food borne intoxication during famine?</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">I suggest maybe V. cholera because of famine but V. cholera is not intoxication.</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">So, I don't know the right answer.</span><br style="background-color: white; font-size: small;" /><span style="font-size: large;"><br />A: not covered in this year's topics. The microbe is Aspergillus flavus, producing aflatoxin.</span><br />
<br style="background-color: white;" /><span style="background-color: white; font-size: x-small;">2. cats as second hosts and infections in immunocompromised people?</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">Is it Listeria?</span><br />
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<span style="font-size: large;">A: not covered in this year's topics. A parasite.</span><br style="background-color: white; font-size: small;" /><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">3. Bread, 0.85Aw, 6.5pH, 1.0% salt, -50 redox, moderate sugar and protein, 25</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">temperature, what kind of bacteria exists in it?</span><br />
<span style="background-color: white; font-size: x-small;">Is Hepatitis A virus possible for this one?</span><br />
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<span style="font-size: large;">A: Viruses can not grow in food. Aspergillus spp.</span><br style="background-color: white; font-size: small;" /><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">4. cabbage, 0.99Aw, 5.2pH, 0.5% salt, 350 redox, moderate sugar and low protein,</span><br style="background-color: white; font-size: small;" /><span style="background-color: white; font-size: x-small;">15 temperature, what kind of bacteria exists in it?</span><br />
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<span style="background-color: white;"><span style="font-size: large;">A: Many different bacteria can grow in this food.</span></span>Kwan H Shttp://www.blogger.com/profile/02348041966436282048noreply@blogger.com0