Question 1

Which of the following may result from eating shellfish?

Accepted Answer

A)  norovirus infection 
B)  polio 
C)  botulism 
D)  salmonellosis 
E)  paralysis 
A)  norovirus infection 
B)  polio 
C)  botulism 
D)  salmonellosis 
E)  paralysis E

Question 2

How does water quality testing make use of environmental microbiology?

Accepted Answer

Information gained through the study of environmental microbiology has been utilized to identify many of the fecal coliforms and their biological traits and to develop methods to identify whether they are contaminating our water supplies. A simple method is to filter water through a fine membrane and then place the filter on EMB agar. Growth of fecal coliforms will produce a metallic green sheen. The colonies are counted, and the number is used to calculate the degree of contamination. Another method is to add a water sample to small bottles containing MUG and ONPG and look for evidence of fecal coliform growth indicated by the resulting color changes. This latter method is more rapid; however, it indicates only that these microorganisms are present, but does not provide information regarding the actual number of bacteria present.

Question 3

Control of the fermentation of foods to produce the desired product commonly involves

Accepted Answer

A)  use of a starter culture. 
B)  adding required nutrients for microbial growth. 
C)  careful choice of foodstuffs. 
D)  pretreating the food by boiling. 
E)  both pretreating the food by boiling and adding required nutrients for microbial growth. 
A)  use of a starter culture. 
B)  adding required nutrients for microbial growth. 
C)  careful choice of foodstuffs. 
D)  pretreating the food by boiling. 
E)  both pretreating the food by boiling and adding required nutrients for microbial growth. A

Question 4

The process of preserving foods in brine is called (canning/pickling/salting).

Accepted Answer

The answer of The process of preserving foods in brine...

Question 5

Because the same microbes are not always present on food from harvest to harvest, (fresh/natural/starter) cultures are used in the production of alcoholic beverages.

Accepted Answer

The answer of Because the same microbes are not always...

Question 6

Brandy is made by the same process as wine, but the alcohol is then concentrated by (fermentation/distillation/filtration).

Accepted Answer

The answer of Brandy is made by the same process...

Question 7

Pasteurization is a more rigorous process than canning.

Accepted Answer

A) True 
 B)False

Question 8

A few hours after a dinner party, most of the people who attended begin to suffer nausea, vomiting, and diarrhea. The food at the meal is suspected as the source, although no unusual microbes are cultured from samples of the food or from stool samples. These observations suggest they may be suffering from food (infection/intoxication).

Accepted Answer

The answer of A few hours after a dinner party,...

Question 9

Which of the following pairs of industrial microbial products and their uses is MISMATCHED?

Accepted Answer

A)  streptokinase; dissolving blood clots 
B)  gluconic acid; release of cellulose from flax to make linen 
C)  phenylalanine; the sweetener aspartame 
D)  indigo; blue jeans 
E)  citric acid; antioxidant in food 
A)  streptokinase; dissolving blood clots 
B)  gluconic acid; release of cellulose from flax to make linen 
C)  phenylalanine; the sweetener aspartame 
D)  indigo; blue jeans 
E)  citric acid; antioxidant in food

Question 10

A researcher studying the impact of agricultural pesticides on native plants discovers a bacterium capable of degrading small amounts of a specific pesticide. The researcher then modifies the bacterial species in the lab to increase the rate of pesticide degradation. This research represents

Accepted Answer

A)  environmental microbiology. 
B)  applied microbiology. 
C)  food microbiology. 
D)  both food microbiology and environmental microbiology. 
E)  both applied microbiology and environmental microbiology. 
A)  environmental microbiology. 
B)  applied microbiology. 
C)  food microbiology. 
D)  both food microbiology and environmental microbiology. 
E)  both applied microbiology and environmental microbiology.

Question 11

Which of the following infectious diseases is currently of greatest concern as a biological weapon?

Accepted Answer

A)  cholera 
B)  botulism 
C)  the plague 
D)  anthrax 
E)  smallpox 
A)  cholera 
B)  botulism 
C)  the plague 
D)  anthrax 
E)  smallpox

Question 12

Which of the following is a lactic acid bacterium used in the production of food?

Accepted Answer

A)  Aspergillus oryzae 
B)  Leuconostoc 
C)  Penicillium 
D)  Gluconobacter 
E)  Saccharomyces cerevisiae 
A)  Aspergillus oryzae 
B)  Leuconostoc 
C)  Penicillium 
D)  Gluconobacter 
E)  Saccharomyces cerevisiae

Question 13

Why are ʺfortifiedʺ foods more likely to spoil than are unfortified foods?

Accepted Answer

A)  The vitamins require a neutral pH environment, which is suitable for many microbes. 
B)  The addition of vitamins or minerals makes the food more nutritious for microbes as well as humans. 
C)  The addition of nutrients creates an osmotic environment suitable for a wide range of microbes. 
D)  Every step of modification or manipulation of food increases the chance for contamination. 
E)  Vitamins are added to ʺfortifiedʺ foods by adding the microbes that produce the vitamins to the food item. 
A)  The vitamins require a neutral pH environment, which is suitable for many microbes. 
B)  The addition of vitamins or minerals makes the food more nutritious for microbes as well as humans. 
C)  The addition of nutrients creates an osmotic environment suitable for a wide range of microbes. 
D)  Every step of modification or manipulation of food increases the chance for contamination. 
E)  Vitamins are added to ʺfortifiedʺ foods by adding the microbes that produce the vitamins to the food item.

Question 14

Which of the following is used in both food production and industrial fermentation?

Accepted Answer

A)  Listeria monocytogenes 
B)  Bacillus thuringiensis 
C)  Escherichia coli 
D)  Saccharomyces cerevisiae 
E)  Pseudomonas syringae 
A)  Listeria monocytogenes 
B)  Bacillus thuringiensis 
C)  Escherichia coli 
D)  Saccharomyces cerevisiae 
E)  Pseudomonas syringae

Question 15

The definition of (fermentation/cultivation/processing) used by food microbiologists is a desirable change in food due to microbial activity.

Accepted Answer

The answer of The definition of (fermentation/cultivation/processing) used by food...

Question 16

Sugar and salt act as preservatives by

Accepted Answer

A)  drawing water out of food. 
B)  inhibiting bacterial enzymes. 
C)  producing oils that inhibit bacterial growth. 
D)  killing endospores. 
E)  inhibiting DNA replication. 
A)  drawing water out of food. 
B)  inhibiting bacterial enzymes. 
C)  producing oils that inhibit bacterial growth. 
D)  killing endospores. 
E)  inhibiting DNA replication.

Question 17

Which of the following would be most effective in reducing the amount of CO2 in the atmosphere?

Accepted Answer

A)  cyanobacteria 
B)  nitrogen fixers 
C)  anaerobic microbes 
D)  heterotrophic organisms 
E)  fungi 
A)  cyanobacteria 
B)  nitrogen fixers 
C)  anaerobic microbes 
D)  heterotrophic organisms 
E)  fungi

Question 18

Industrial fermentation and fermentation in food production

Accepted Answer

A)  are processes in which sugar or protein is oxidized to produce alcohols or acids. 
B)  are both processes in which sugars are oxidized to alcohols or acids. 
C)  make use of the same microorganisms. 
D)  use entirely different starting material. 
E)  use entirely different microorganisms. 
A)  are processes in which sugar or protein is oxidized to produce alcohols or acids. 
B)  are both processes in which sugars are oxidized to alcohols or acids. 
C)  make use of the same microorganisms. 
D)  use entirely different starting material. 
E)  use entirely different microorganisms.

Question 19

What was the first substance produced by microorganisms to be used pharmaceutically?

Accepted Answer

A)  human insulin 
B)  penicillin 
C)  interferons 
D)  streptokinase 
E)  taxol 
A)  human insulin 
B)  penicillin 
C)  interferons 
D)  streptokinase 
E)  taxol

Question 20

What are the levels of microbial associations in the environment? How do they relate to an ecosystem?

Accepted Answer

Microorganisms are associated with each

Exam 25: Applied and Environmental Microbiology

Which of the following may result from eating shellfish?

How does water quality testing make use of environmental microbiology?

Control of the fermentation of foods to produce the desired product commonly involves

The process of preserving foods in brine is called (canning/pickling/salting).

Because the same microbes are not always present on food from harvest to harvest, (fresh/natural/starter) cultures are used in the production of alcoholic beverages.

Brandy is made by the same process as wine, but the alcohol is then concentrated by (fermentation/distillation/filtration).

Pasteurization is a more rigorous process than canning.

Which of the following pairs of industrial microbial products and their uses is MISMATCHED?

A researcher studying the impact of agricultural pesticides on native plants discovers a bacterium capable of degrading small amounts of a specific pesticide. The researcher then modifies the bacterial species in the lab to increase the rate of pesticide degradation. This research represents

Which of the following infectious diseases is currently of greatest concern as a biological weapon?

Which of the following is a lactic acid bacterium used in the production of food?

Why are ʺfortifiedʺ foods more likely to spoil than are unfortified foods?

Which of the following is used in both food production and industrial fermentation?

The definition of (fermentation/cultivation/processing) used by food microbiologists is a desirable change in food due to microbial activity.

Sugar and salt act as preservatives by

Which of the following would be most effective in reducing the amount of CO2 in the atmosphere?

Industrial fermentation and fermentation in food production

What was the first substance produced by microorganisms to be used pharmaceutically?

What are the levels of microbial associations in the environment? How do they relate to an ecosystem?

A Brief History of Microbiology

The Chemistry of Microbiology

Cell Structure and Function

Microscopy, Staining, and Classification

Microbial Metabolism

Microbial Nutrition and Growth

Microbial Genetics

Recombinant Dna Technology

Controlling Microbial Growth in the Environment

Controlling Microbial Growth in the Body: Antimicrobial Drugs

Characterizing and Classifying Prokaryotes

Characterizing and Classifying Eukaryotes

Characterizing and Classifying Viruses, Viroids, and Prions

Infection, Infectious Diseases, and Epidemiology

Innate Immunity

Adaptive Immunity

Immunization and Immune Testing

Aids and Other Immune Disorders

Microbial Diseases of the Skin and Wounds

Microbial Diseases of the Nervous System and Eyes

Microbial Cardiovascular and Systemic Diseases

Microbial Diseases of the Respiratory System

Microbial Diseases of the Digestive System

Microbial Diseases of the Urinary and Reproductive Systems

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