Question 1

Which of the following is/are not (a) sterilization method(s)?

Accepted Answer

A)  Hot air oven 
B)  Autoclave 
C)  Pasteurization 
D)  Filtration 
E)  Pasteurization AND autoclaving 
A)  Hot air oven 
B)  Autoclave 
C)  Pasteurization 
D)  Filtration 
E)  Pasteurization AND autoclaving C

Question 2

Jasmine's boyfriend Paul has a large boil on his back. The boil is very painful to touch, and is surrounded by an area of redness that is warm to the touch. Jasmine tells you that she and Paul have decided that Jasmine will "pop" the boil later that evening when they are both home from school. You ask Jasmine what she plans to use to open the boil and she tells you she has a knife with a sharp point that she will use, and that she will wash it well with dishwashing detergent before she uses it.

-You tell Jasmine that it is important that she use a sterile instrument to pierce Paul's boil. Jasmine does not know what "sterile" means or why she needs to use something sterile for her "boil surgery," so you explain. Select the best answer.

Accepted Answer

A)  A sterile instrument is free of all most pathogens but not environmental organisms. Jasmine needs to use a sterile blade because it will come into contact with Paul's tissues, and is thus a semi-critical instrument. 
B)  A sterile instrument is free of most microbes. Jasmine needs to use a sterile blade because it will come into contact with Paul's tissues, and is a critical instrument, although the risk for infection is low. 
C)  A sterile instrument comes in a sealed pack and is returned to that before its next use. Jasmine needs to use a sterile blade because it will come into contact with Paul's tissues, and is thus a critical instrument. 
D)  A sterile instrument is free of all microbes, endospores, and viruses. Jasmine needs to use a sterile blade because it will come into contact with Paul's tissues, and is thus a critical instrument. 
E)  The only known sterile instruments are hypodermic syringes, so Jasmine should use that to pop Paul's boil. Syringes are non-critical instruments because they make small wounds. 
A)  A sterile instrument is free of all most pathogens but not environmental organisms. Jasmine needs to use a sterile blade because it will come into contact with Paul's tissues, and is thus a semi-critical instrument. 
B)  A sterile instrument is free of most microbes. Jasmine needs to use a sterile blade because it will come into contact with Paul's tissues, and is a critical instrument, although the risk for infection is low. 
C)  A sterile instrument comes in a sealed pack and is returned to that before its next use. Jasmine needs to use a sterile blade because it will come into contact with Paul's tissues, and is thus a critical instrument. 
D)  A sterile instrument is free of all microbes, endospores, and viruses. Jasmine needs to use a sterile blade because it will come into contact with Paul's tissues, and is thus a critical instrument. 
E)  The only known sterile instruments are hypodermic syringes, so Jasmine should use that to pop Paul's boil. Syringes are non-critical instruments because they make small wounds. D

Question 3

Microwaves do not kill organisms directly but kill by

Accepted Answer

A)  the heat they generate in a product. 
B)  generating free radicals. 
C)  generating toxins. 
D)  creating thymine dimers. 
E)  decreasing the pressure in the cells. 
A)  the heat they generate in a product. 
B)  generating free radicals. 
C)  generating toxins. 
D)  creating thymine dimers. 
E)  decreasing the pressure in the cells. A

Question 4

The more bacteria one starts with, the longer it will take to kill them all.

Accepted Answer

A) True 
 B)False

Question 5

The process of killing or removing all of the microorganisms in or on a material is called

Accepted Answer

A)  sterilization. 
B)  disinfection. 
C)  sanitation. 
D)  antisepsis. 
E)  degerming. 
A)  sterilization. 
B)  disinfection. 
C)  sanitation. 
D)  antisepsis. 
E)  degerming.

Question 6

Lister developed his ideas on prevention of infection during medical procedures after studying the work of

Accepted Answer

A)  Koch. 
B)  Pasteur. 
C)  Jenner. 
D)  Fleming. 
E)  Ehrlich. 
A)  Koch. 
B)  Pasteur. 
C)  Jenner. 
D)  Fleming. 
E)  Ehrlich.

Question 7

Which is True of iodine?

Accepted Answer

A)  It readily kills endospores. 
B)  It may be used as an antiseptic but not as a disinfectant. 
C)  It can be used at any dilution. 
D)  It is usually found as tinctures or iodophors. 
E)  It may be used as a disinfectant but not as an antiseptic. 
A)  It readily kills endospores. 
B)  It may be used as an antiseptic but not as a disinfectant. 
C)  It can be used at any dilution. 
D)  It is usually found as tinctures or iodophors. 
E)  It may be used as a disinfectant but not as an antiseptic.

Question 8

A sterile item is free of

Accepted Answer

A)  microbes, viruses, AND prions. 
B)  microbes, endospores, AND viruses. 
C)  endospores, viruses, AND prions. 
D)  microbes, endospores, AND prions. 
E)  prions only. 
A)  microbes, viruses, AND prions. 
B)  microbes, endospores, AND viruses. 
C)  endospores, viruses, AND prions. 
D)  microbes, endospores, AND prions. 
E)  prions only.

Question 9

Please select the True statement regarding preservation of perishable products.

Accepted Answer

A)  Nitrites and nitrates are always converted into carcinogens by intestinal bacteria. 
B)  Refrigeration destroys most pathogens and all spoilage microorganisms. 
C)  Salting and drying increase the availability of water in food above the limits required for growth of most microbes. 
D)  Drying stops microbial growth, and reliably kills all bacteria and fungi in or on foods. 
E)  Bacterial resistance to some of the chemicals included to perishable products has been reported. 
A)  Nitrites and nitrates are always converted into carcinogens by intestinal bacteria. 
B)  Refrigeration destroys most pathogens and all spoilage microorganisms. 
C)  Salting and drying increase the availability of water in food above the limits required for growth of most microbes. 
D)  Drying stops microbial growth, and reliably kills all bacteria and fungi in or on foods. 
E)  Bacterial resistance to some of the chemicals included to perishable products has been reported.

Question 10

Dry heat takes a much shorter time to sterilize material than wet heat.

Accepted Answer

A) True 
 B)False

Question 11

Quaternary ammonium compounds are

Accepted Answer

A)  cationic detergents that help wash surfaces. 
B)  attracted to the positive charge on the microbial cell surface. 
C)  toxic and cannot be used on food preparation surfaces. 
D)  very effective against endospores and non-enveloped viruses 
E)  anionic detergents that help wash surfaces. 
A)  cationic detergents that help wash surfaces. 
B)  attracted to the positive charge on the microbial cell surface. 
C)  toxic and cannot be used on food preparation surfaces. 
D)  very effective against endospores and non-enveloped viruses 
E)  anionic detergents that help wash surfaces.

Question 12

Oxidation of proteins is achieved most readily

Accepted Answer

A)  by moist heat. 
B)  by moist heat under pressure. 
C)  in a hot air oven. 
D)  in the presence of organics. 
E)  in a refrigerator. 
A)  by moist heat. 
B)  by moist heat under pressure. 
C)  in a hot air oven. 
D)  in the presence of organics. 
E)  in a refrigerator.

Question 13

Chemical germicides

Accepted Answer

A)  may react irreversibly with proteins/enzymes. 
B)  may react with cytoplasmic membranes or viral envelopes. 
C)  may be disinfecting or even sterilizing. 
D)  are sensitive to dilution factor, time of contact, and temperature of use. 
E)  All of the answer choices are True. 
A)  may react irreversibly with proteins/enzymes. 
B)  may react with cytoplasmic membranes or viral envelopes. 
C)  may be disinfecting or even sterilizing. 
D)  are sensitive to dilution factor, time of contact, and temperature of use. 
E)  All of the answer choices are True.

Question 14

Organic acids, such as benzoic acid, are often added to foods to prevent microbial growth.

Accepted Answer

A) True 
 B)False

Question 15

Upon heat treatment, bacteria die at a constant proportion.

Accepted Answer

A) True 
 B)False

Question 16

Select the False statement regarding hydrogen peroxide.

Accepted Answer

A)  It is a sterilant for inanimate objects and is quickly inactivated on living tissue. 
B)  It leaves no toxic residue and is safe on materials such as glass and plastic. 
C)  It is broken down by catalase into water and oxygen. 
D)  It is even more effective when used in combination with peracetic acid. 
E)  It immediately kills all bacteria when applied to a wound. 
A)  It is a sterilant for inanimate objects and is quickly inactivated on living tissue. 
B)  It leaves no toxic residue and is safe on materials such as glass and plastic. 
C)  It is broken down by catalase into water and oxygen. 
D)  It is even more effective when used in combination with peracetic acid. 
E)  It immediately kills all bacteria when applied to a wound.

Question 17

Which would be most effective against Pseudomonas?

Accepted Answer

A)  Alcohol 
B)  Radiation 
C)  Quaternary ammonium compounds 
D)  Iodophors 
E)  Hand soap 
A)  Alcohol 
B)  Radiation 
C)  Quaternary ammonium compounds 
D)  Iodophors 
E)  Hand soap

Question 18

Pasteurization results in the sterilization of food products.

Accepted Answer

A) True 
 B)False

Question 19

Moist heat kills microorganisms by

Accepted Answer

A)  irreversible denaturation of proteins. 
B)  destruction of carbohydrates in the cell wall. 
C)  denaturation of nucleic acids. 
D)  dissolving the capsule. 
E)  destruction of the nuclear envelope. 
A)  irreversible denaturation of proteins. 
B)  destruction of carbohydrates in the cell wall. 
C)  denaturation of nucleic acids. 
D)  dissolving the capsule. 
E)  destruction of the nuclear envelope.

Question 20

Liquid media containing heat-sensitive components would best be sterilized by

Accepted Answer

A)  ultraviolet (UV) light at 500 nm. 
B)  membrane filtration. 
C)  freezing. 
D)  lyophilization. 
E)  refrigeration. 
A)  ultraviolet (UV) light at 500 nm. 
B)  membrane filtration. 
C)  freezing. 
D)  lyophilization. 
E)  refrigeration.

Exam 5: Control of Microbial Growth

Which of the following is/are not (a) sterilization method(s)?

Microwaves do not kill organisms directly but kill by

The more bacteria one starts with, the longer it will take to kill them all.

The process of killing or removing all of the microorganisms in or on a material is called

Lister developed his ideas on prevention of infection during medical procedures after studying the work of

Which is True of iodine?

A sterile item is free of

Please select the True statement regarding preservation of perishable products.

Dry heat takes a much shorter time to sterilize material than wet heat.

Quaternary ammonium compounds are

Oxidation of proteins is achieved most readily

Chemical germicides

Organic acids, such as benzoic acid, are often added to foods to prevent microbial growth.

Upon heat treatment, bacteria die at a constant proportion.

Select the False statement regarding hydrogen peroxide.

Which would be most effective against Pseudomonas?

Pasteurization results in the sterilization of food products.

Moist heat kills microorganisms by

Liquid media containing heat-sensitive components would best be sterilized by

Humans and the Microbial World

The Molecules of Life

Microscopy and Cell Structure

Dynamics of Microbial Growth

Microbial Metabolism: Fueling Cell Growth

The Blueprint of Life, from DNA to Protein

Bacterial Genetics

Biotechnology

Identifying and Classifying Microorganisms

The Diversity of Bacteria and Archaea

The Eukaryotic Members of the Microbial World

Viruses, Viroids, and Prions

The Innate Immune Response

The Adaptive Immune Response

Host-Microbe Interactions

Immunological Disorders

Applications of Immune Responses

Epidemiology

Antimicrobial Medications

Respiratory System Infections

Skin Infections

Wound Infections

Digestive System Infections

Blood and Lymphatic Infections

Nervous System Infections

Genitourinary Tract Infections

Microbial Ecology

Environmental Microbiology: Treatment of Water, Wastes, and Polluted Habitats

Food Microbiology

Filters