What general measure/s can you recommend in order to prevent the majority of the parasitic and fungal diseases in fish culture? Explain your answer.
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- What general measure/s can you recommend in order to prevent the majority of the
parasitic and fungal diseases in fish culture? Explain your answer.
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- What is the importance of disease diagnosis in aquaculture? What are the three (3) levels of disease diagnosis? Characterize each level and provide examples.)What methods are similar in bringing fungal and bacterial specimens from a particular body site?Note that these questions are not about what happens to the specimens in the lab. It is about taking specimens from the human body. 2)What are some methods that might be more suitable for bringing fungal pathogens to the lab? 3)What methods might be more suitable for bacteria?There have been many cases of human infection with Salmonella caused by contact (or ingestion) with raw or undercooked chicken. This is an example of which type of microbial source for foodborne illness? which option is the answer: 1. Contamination by human microbiota or pathogens during handling & preparation 2. A food animal – infection or colonization during its lifetime 3. Contamination by human or animal feces during growing, harvesting, washing, transport, or storage 4. None of the other four answers are correct 5. Contamination by naturally occurring environmental organisms from soil or other sources
- If you were tasked with developing a treatment plan consisting of the spraying of Btk (Bacillus thuringiensis kurstaki). How would you go about this? What would your spray block pattern look like? Describe how you would make this decision.Write a paragraph describing the growing medium requirements and conditions necessary for a Neisseria gonorrhoeae culture.why is it important to be able to identify different insecticides and know its mode of application, formulation, uses and chemical name?
- The close organoleptic examination (using the five senses) of a food sample may give valuable information as to the possible microorganisms involved in food spoilage, and which types to look for. ). Give an example of possible causative agents to test for. Why are you considering this microorganism as a possible causative agent?Describe characteristics of Proteus Vulgaris in the Agar: (How does colonies look like (color) and explain does it grow on that agar. Blood Agar (Aerobic) MacConkey EMB PEA Mannitol Salt Agar Chocolate Agar Nutrient AgarWrite a 1-2 paragraph case study that accurately depicts the disease caused by Clostridium Botulinum. If your organism is transmitted in a specific location or under certain circumstances be sure your patient has been to those locations or engaged in those behaviors that would lead to transmission Have the appropriate timeline in terms of incubation and length of illness. Cover the important symptoms. You do not have to give all possible symptoms, just the typical one. Provide some important laboratory test results without stating the name of your microorganism. Provide the Epidemiology, Pathogenesis, Clinical Manifestations, Laboratory Tests, Treatment and Prevention.
- Explain the uses for the different media types used to subculture media: Broth: Deeps: Slants:What is the most effective means in reducing nosocomial infections?Why is the Baermann-Moraes method suitable for a suspect strongyloidiasis? Why is it considered a geohelminthosis? How could a person show an increase in their parasite load without re-contact with the soil? Please put references in the answer