E Coli Essays and Research Papers

Instructions for E Coli College Essay Examples

Title: Meat Packing Industry

  • Total Pages: 20
  • Words: 6838
  • Bibliography:0
  • Citation Style: APA
  • Document Type: Essay
Essay Instructions: I am a senior in psychology at a private college. They take plagerism very seriously and I could be expelled from school.
They use some sort of search engine to check for plaigerism.

Anyway the title of the course is "Safty and Accidents in the Work Place" This teacher also does private consulting for big business in this field so he is well read and will know is there is any plaigerism.

Anyway the I have not picked a title for to paper yet but I want it to be on "Saftey of Meat processing and workers health" of something close to it.

The paper needs to be at least 20 pages with 15 references. I also need hard copies the of references if possible.

I guess I want a critical overview of the industry. An overall theme of the paper to be meat packing practices and employees safety of lack thereof. First the employees have poor training and sustain accidents on the job. As a result of this then the meat becomes contaminitated and then affects the consumers. I am sure you have heard of E coli infections of meat at fast food restaurants.

So perhaps topics could be , not necessarily in this order perhaps you could organize this in a logical manner and add anything that you feel in important or delete any of my ideas if they seem inappropriate

Animals breeding for meat production
Slaughter Plants and regulations and cleaniness
Saftey of equipment or perhaps dangerous equipment
Inspection of Plants
Training of employees or lack thereof
Health and sanitation
USDA Inspections
Injuries of the workers ie amputations, repetative injuries,infections that occur as a result of handling the meat.

And as a consequence of the injuries of the workers
perhaps there is contamination of the meat which then
infects the consumers and can be potentially fatal

Also the practices of meat processing and sanitation and
possible lack thereof which result in contamination of the
meat also affecting and causing illness to the consumer.

Type of infections of the meat ie mad cow disease, E Coli, etc.

There are some ideas that I have. With your research perhaps you could improve on the points that I have picked.

I will be available by email or by phone you can call collect if you wish 813.244. 9826

David Arango

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American Meat Industry Fact Sheet: 'Worker Safety in the Meat and Poultry Industry', (2002) Available at www.meatami.com/content/presscentre/factsheets_infobits/FactSheetWorkerSafety.pdf. Accessed 11/28/2003

Brodeur, C. (n.d) Agriculture and Agri-food Canada - 'Meat Safety: The war on bacteria', Available at http://www.res2.agr.gc.ca/orda/pubs/art8_e.htm. Accessed 11/28/2003

Cannon, J.E et. al (1996) 'Pork Chain Quality Audit Survey: Quantification of Port Quality Characteristics', Journal of Muscle Foods (7), 56-62

Chesworth, N (1997) 'Food Hygiene Auditing', Blackie Academic & Professional, London

Codex Alimentarius, (1993) 'HACCP Guidelines: Guidelines for the Application of Hazard Analysis Critical Control Point System'1, Sup.1

Crossland, W.J (1997) 'HACCP and Factory Auditing', in Food Hygiene Auditing, (ed) Chesworth, N, Blackie Academic & Professional, London

Health & Safety Executive. 'Food manufacture: Slaughtering meat, poultry and fish processing', Available at www.hse.gov.uk/food/slaughter.htm. Accessed 11/28/2003

Health & Safety Executive. 'Health and safety priorities in the meat processing industry: Food information sheet no.15', (1997) Available at www.hse.gov.uk/pubns/fis15.pdf. Accessed 11/28/2003

Heitzmann, R.J (1996) 'Residues in meat', Meat quality and Meat packaging, ECCEAMST, Utretch

Johnson, D.R (1994) 'Guide to U.S. Food Safety Law', Thompson Publishing Group, New York, USA

Jones, J.M (1992) 'Food Safety', Eagen Press, St. Paul, USA

Middlekauff, R.D (1989) 'Regulating Safety of Food', Food Technologist (43) (9):296-307

Morgan, J.B et.al (1991) 'National Beef Tenderness Survey', Journal of Animal Science (69): 3274

Ranken, M.D (2000) 'Meat Product Technology', Blackwell Science, UK

Varnam, A and Sutherland, J (1995) 'Meat and Meat Products: Technology, Chemistry and Microbiology', Chapman & Hall: London

USDA Report. 'Worker Safety Issues Related to Advanced Meat Recovery', Available at www.fsis.usda.gov/OPPDE/rdad/FRPubs/98-027R/WorkerSafetyIssuesRelatedtoAMR.pdf. Accessed 11/28/2003

Warriss, P.D. (2000) 'Meat Science: An introductory text', CABI Publishing, Oxon, UK

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Title: exam 4

  • Total Pages: 8
  • Words: 3089
  • Sources:0
  • Citation Style: MLA
  • Document Type: Research Paper
Essay Instructions: this are the questions and the instructions
I need one page per question with some pictures thanks.

Microbiology Take-home Examination
Each question is worth 25 points total. Please do not copy and paste from the internet, (Dr. K will check to see if you do) but type out the answer in your own words. Dr. Kaesberg wants you to learn the molecular biology. Typing the answers is preferred, and illustrations are of course welcomed also.
1. Detail the process of transcription. Include as many factors as you can comprehend. (If you cannot understand a certain detail, you should talk to Dr. Kaesberg.)
2. Why do you suppose E. coli has three different DNA polymerases? Why do eukaryotes have more DNA polymerases? (Actually, humans have 5 different DNA polymerases.)
3. Detail the process of translation. Include as many factors as you can comprehend. (Once again, please see Dr. Kaesberg for clarity if needed.)
4. There are 64 codons total. Why do you suppose some amino acids have only one or two codons while others have more? What is the wobble?
5. Detail the coliform test. What are the acceptable values and what do levels indicate?
6. Explain how to clone Eukaryotic genes. Include as many details as possible.
7. Explain how Polymerase Chain Reaction (PCR) works. Why is it such a powerful tool in diagnostics and other molecular biology applications?
8. Bonus (up to 20 points): Describe how real-time PCR works.

this is the information that I need to answer for each question for question

? Initiation ? TATA Box (most of life) ? TFIID (in E. coli and other Prokaryotes)
? Elongation ? Factors vary...
? Termination
? In Prokaryotes ? P (rho) Dependent and P (rho) Independent
? Eukaryotes are more complex, but termination often involves G-C hairpins.

question 2

? Escherichia coli has three DNA polymerases: ? DNA Polymerase I ? removes and replaces the
RNA primer during DNA replication with DNA.
Also used for proofreading and repair. ? DNA Polymerase II ? used for proofreading and
repair. ? DNA Polymerase III ? is the main DNA
replication enzyme. ? Eukaryotes have larger, more complex
genomes and necessitate more polymerases. (Humans have at least five).

question 3
just answer the question

question 4

just answer the question

question 5

Three main types of Coliform Tests...
1. Multiple tube fermentation 2. Most Probable Number 3. MembraneFiltration

question 6

The production of cDNA
? a gene made from exons and introns is transcribed to mRNA by RNA polymerase within human cells
? RNA splicing enzymes in the nucleus remove the introns and splice together the exon-derived mRNA within human cells
? the mRNA containing only exons is isolated from human cells and reverse transcriptase is added
? the first strand of DNA is produced and the mRNA is reverse transcribed by reverse transcriptase
? DNA polymerase is added to synthesize a second DNA strand from the first strand just produced
? the result is the production of complimentary DNA (cDNA) which is an artificial gene we create that has no introns

question 7

Polymerase Chain Reaction (PCR) ? Developed by Kary Mullis in the 1980s...
? Allows specific DNA sequences to be amplified ? from a small number of copies to thousands or even millions of copies.
? Specificity can be altered depending on the nature of the experiments.

question 8

Real-time PCR
SYBR Green Taqman probe

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Excerpt From Essay:


Latchman, D. (2009). Eukoryotic Transcription Process. New York: Cengage Learning.

Alvis, F. (2010). New Approach to Translation Process. Chicago: Chicago University Press.

Singer, M. (2011). Genes and Genomes. New York: Cengage Learning.

Campbell, M. (2009). Biochemistry. London: Oxford University Press.

Clark, D.P. (2013). Molecular biology. Waltham, MA: Academic Press.

Sun, D.-W. (2012). Handbook of food safety engineering. Oxford: Wiley-Blackwell.

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