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ONPS2374 FOOD MICROBIOLOGY GUIDELINES AND MARKING RUBRIC: POSTGRADUATE WRITTEN REPORT 2022 Please note: This is an INDIVIDUAL assignment. It must be submitted via Turn-It-In on the canvas...

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ONPS2374 FOOD MICROBIOLOGY GUIDELINES AND MARKING RUBRIC:
POSTGRADUATE WRITTEN REPORT 2022
Please note: This is an INDIVIDUAL assignment. It must be submitted via Turn-It-In on the
canvas submission page (Assessment 4). You must use your own words. Plagiarism, if
detected (>15% similarity) will result in a loss of marks.
Choose a topic from the separate topic list. Write a short “mini-review” addressing the sub-
topics indicated for the topic you chose. Marks will be awarded as shown below.
TOTAL WORD COUNT EXCLUDING REFERENCES, TABLES AND FIGURES SHOULD BE UNDER
APPROXIMATELY 1500 WORDS (+/- 10%)
Your report will contain the following sections:
• Title page (separate) with your name and student number

• Abstract – a concise summary of your findings (up to 150 words). (together 8 marks)

• Introduction
Introduces the topic; must provide a good context so the reader knows what the cu
ent
situation is around your topic. Include a short final sentence or two stating what your
eview will cover (up to 250 words) (15 marks)

• Main paragraphs
Describe the subtopics shown in bold for the topic you have chosen from the 2022
topics page (see separate document). Use subheadings if you like (recommended). Write
in sections coherently and do not include i
elevant details within each section (up to
1000 words; that’s 4 pages double-spaced excluding tables and figures). (60 marks)

• Conclusion
Include a separate Conclusion section. Must state future prospects or outlook, and key
“take home” messages. Use bullet points if you like. Use maximum 100 words. (8 marks)

• References
Must include at least 8 scientific papers or articles in APA format. (4 marks)

Overall standard and quality (5 marks)
It will also be assessed for standard and quality, including use of illustrations.

NOTE: The use of tables and figures is recommended as these will not be included in the
word count, so are a good way to convey information. Each table or figure must be original
and contain a legend and be quoted in the text.

Criteria Marks criteria Pts
Title page and
Abstract

8 marks
8 to >6 Pts
Excellent

Neat title page with a title
that concisely describes the
content of review

Well-written Abstract covers
all relevant findings. Within
word limit (150 words)
6 to >4.5 Pts
Very good

Neat or mostly neat title
page with a title that
concisely describes the
content of review, or
possibly slightly too long

Abstract covers all or most
elevant findings. Within
word limit (150 words)
4.5 to >3.0 Pts
Good

Mostly neat title page with a
title that describes the
content of review, but
clumsy or possibly too long

Abstract covers most or >
2/3 of the relevant findings.
May be slightly too short or
too long.
3.0 to >1.5 Pts
Fair

Untidy title page with a title
that poorly describes the
content of review, or title is
clumsy or too long

Abstract fails to cover the
main findings; or it may
greatly exceed the word limit
(150 words).
1.5 to >0 Pts
Unsatisfactory

Untidy title page with a title
that poorly describes the
content of review, or missing

Abstract fails to cover the
main findings; or it may be
missing altogether.
8 pts
Introduction

15 marks
15 to >13 Pts
Excellent

Introduces the topic and
provides good context

Includes all relevant
information; does not exceed
250 words


States what report will cover
(indicates intent)
13 to >11 Pts
Very good

Introduces the topic and
provides good context

Includes mostly relevant
information, no or few
omissions; does not exceed
250 words

States what report will cover
(indicates intent)
11 to >8.0 Pts
Good

Introduces the topic but
provides only limited context

Includes mostly relevant
information, some
omissions; or may exceed
250 words


States what report will cover
(indicates intent)
8.0 to >4.0 Pts
Fair

Introduces the topic, but fails
to provide any context

Much i
elevant information
with major omissions; either
too short, or too long


May fail to state what report
will cover (omits intent)
4.0 to >0 Pts
Unsatisfactory

Does not introduce topic and
fails to provide any context

Contains mostly i
elevant or
misleading information; or
far too short or missing.


May fail to state what report
will cover (omits intent)
15 pts
3

Criteria Marks criteria Pts
Main paragraphs

Marks (Pts) shown
are inclusive for
items shown in bold
for each of the
eport topics (1-4),
i.e. What you should
include in your
eport.

Maximum 1000
words

60 marks
60 to >50 Pts
Excellent

All paragraphs have a well-
defined focus and items in
old are all covered


All sentences are coherent
and logical with good idea
development and
interpretation of data


High quality research
(database searching)
50 to >40 Pts
Very good

Most or all paragraphs have
a well-defined focus and/or
items in bold are well
covered, or mostly covered


Most sentences are coherent
and logical with good idea
development and
interpretation but some
omissions or mistakes

High to good quality
esearch (database
searching)
40 to >25 Pts
Good

Most paragraphs have a
well-defined focus and items
in bold are adequately
eviewed but a few key
points are missing


Most sentences are coherent
and logical but only basic
idea development and
interpretation with some
mistakes and/or omissions

Good quality research
(database searching)
25 to >10 Pts
Fair

Most paragraphs lack a
defined focus, and some are
i
elevant, with only
udimentary coverage of
items in bold

Most sentences are coherent
or logical, but poor idea
development and there are
major omissions and/or
mistakes in interpretation

Fair quality research (some
database searching)
10 to >0 Pts
Unsatisfactory

Most or all paragraphs lack a
defined focus or are
i
elevant, and only
udimentary coverage of
items in bold

Most or all sentences are
incoherent or illogical, no
idea development plus major
omissions and mistakes in
interpretation

Poor quality research (little
or no database searching)
60 pts
Conclusion

Maximum 100
words

8 marks
8 to >6.0 Pts
Excellent

Clear well-presented conclusions

Co
ect length or may be slightly too long or too
short (approx. 100 words)

No new facts, ideas or arguments are introduced
6.0 to >3.0 Pts
Very Good to Good

Clear well-presented conclusions

Co
ect length or may be slightly too long or too
short (approx. 100 words)

May introduce new facts or ideas or arguments not
covered in main body of text
3.0 to >0 Pts
Fair to Unsatisfactory

Conclusions not well-presented

Significantly too long or too short with important
information missed

May introduce new facts or ideas or arguments not
covered in main body of text
8 pts
4

Criteria Marks criteria Pts
References and
overall standard

References (4)
Overall standard (5)

9 marks
9.0 to >7.5 Pts
Excellent

At least 8 references
co
ectly cited in text and
formatted


Co
ect English grammar
and spelling with good
scientific writing


Excellent use of tables and
figures with informative
legends co
ectly placed;
tables and figures refe
ed to
in the text
7.5 to >6.0 Pts
Very good

At least 8 references
co
ectly cited in text and
formatted


Co
ect English grammar
and spelling with good
scientific writing


Very good use of tables and
figures with informative
legends mostly co
ectly
placed; tables and figures
efe
ed to in the text
6.0 to >4.5 Pts
Good

At least 8 references
co
ectly cited in text and
formatted, or some
inco
ectly cited or formatted

Reasonable English grammar
and spelling with reasonable
scientific writing


Good use of tables and
figures with generally
informative legends; some
may be inco
ectly placed or
not refe
ed to in the text
4.5 to >2 Pts
Fair

At least 8 references, but
many are inco
ectly cited in
text or not at all, and may be
inco
ectly formatted

English grammar and
spelling only fair, with poor
scientific writing


Tables and figures absent; or
where included legends are
inadequate and/or misplaced;
most or all are not refe
ed to
in the text
2 to >0 Pts
Unsatisfactory

Fewer than 8 references,
and/or very poor formatting,
and/or references are not
cited in text

Poor English grammar and
spelling, writing makes no
sense or inappropriate for
scientific report

Tables and figures usually
absent (none included)
9pts
Total points: 100
This assignment is worth 20 % of the overall course mark.

ONPS2374 FOOD MICROBIOLOGY: (POSTGRADUATE CLASS) ASSIGNMENT 4 2022
Below are four different topics that have been selected from over 30 planned Special Issues of the
journal Microorganisms, to be published over the next 12 months.
Choose any ONE of these four topics for writing a minireview (1500 words). Information from
Answered 1 days After Oct 25, 2022

Solution

Uzma answered on Oct 26 2022
47 Votes
Seafood-Borne Pathogens
Abstract
Seafood contamination is one of the major issues most of countries are facing nowadays. It is due to poor handling practices, and lack of proper temperature control leading to food-borne disorders. It has become one of the major causes of mortality owing to its high demand for consumption. Seafood contamination is mostly through various food-borne pathogens including bacteria, viruses, fungi, and algae. To achieve safety in seafood consumption it is important to detect, identify, and monitor those sea food-borne pathogens. Rapid detection of seafood pathogens based on nucleic acids, antigen–antibody, biosensors, and phage methods are in use recently. These methods help to overcome the limitations of conventional pathogen detection methods. Various physico-chemical, biological, and a combination of one or more techniques are utilized to control seafood-borne pathogens. Apart from these proper hygiene, post-harvest, maintenance, handling, and storage can effectively control food-borne pathogens in seafood.
Introduction
Seafood is considered an important source of the most vital nutrients all over the world. Seafood consumption per capita is globally high in recent years. As seafood contains most of the vital nutrients required for human consumption it not only confers health benefits but also helps to minimize the occu
ence of various diseases. Naturally occu
ing pathogens in seawater such as Vi
io, Botulinum, Salmonella, Campylobacter, etc. result in unsafe seafood. It is well known that harvesting, handling, preparation, processing, transportation, and storage of seafood and its products reduce their quality making them unsafe for consumption. There are various prevalent pathogens of major and minor concern. The pathogens associated with food-borne illness are bacteria, viruses, and parasites. The illness caused by these pathogens ranges from mild gastroenteritis to life-threatening disorders. Seafood consumed mostly are the mollusks (e.g., oysters, clams, and mussels), finfish (e.g., salmon and tuna), marine mammals (e.g., seal and whale), fish eggs (roe), and crustaceans (e.g., shrimp, crab, and lobster). While the growing areas are polluted with human waste the seafood is contaminated by various pathogens. Seafood-associated illnesses are most commonly linked to the pollution of the marine environment. This is mainly caused by Calicivirus, Hepatitis A virus, and Salmonella enterica serotype Typhi (Tauxe & Pavia., 1998). As there is an increasing demand for seafood worldwide, contamination of fish and seafood products is also increasing. As a reason, seafood exporters are facing a huge loss. This problem should be overcome through proper handling and processing of seafood from harvesting to table (Afreen & Bagdatli., 2021). The cu
ent review focuses on the advances in the cu
ent methods in the detection of seafood-borne pathogens. Further, control strategies of pathogens in the seafood are
iefly discussed.
Detection methods of seafood pathogens
Diseases caused by the consumption of seafood pose a universal threat to the seafood industry, aquaculture, and also to human health. This is because of the pathogens such as bacteria, fungi, viruses, and protozoa. The main limitation in seafood pathogen diagnosis and management of the disease is the lack of rapid, and reliable methods of detecting and identifying these pathogens. This further provides an alternative search tool for seafood pathogens diagnostic techniques.
As seafood products are represented as international traded commodities of food, they should exhibit safety along with improved quality. Thus, it is important to manage the safety of seafood to reduce pathogen contamination and transfer to consumers. Therefore, it is vital to detect, identify, and monitor the pathogens responsible...
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