Question 1

Which of the following may result from eating tuna sashimi (raw fish)?

Accepted Answer

A)  botulism 
B)  norovirus infection 
C)  polio 
D)  salmonellosis 
E)  saxitoxin intoxication 
A)  botulism 
B)  norovirus infection 
C)  polio 
D)  salmonellosis 
E)  saxitoxin intoxication

Question 2

With the (batch/continuous)production technique,organisms are allowed to ferment their substrate until it is exhausted.

Accepted Answer

The answer of With the (batch/continuous)production technique,organisms are allowed to...

Question 3

Which of the following is a microbial product used to reduce crop damage?

Accepted Answer

A)  Bt toxin 
B)  saxitoxin 
C)  ice-minus 
D)  both Bt toxin and ice-minus 
E)  both Bt toxin and saxitoxin 
A)  Bt toxin 
B)  saxitoxin 
C)  ice-minus 
D)  both Bt toxin and ice-minus 
E)  both Bt toxin and saxitoxin

Question 4

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

Accepted Answer

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

Question 5

Compare and contrast the two types of foodborne disease.

Accepted Answer

Foodborne diseases are also known as foo

Question 6

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

Accepted Answer

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

Question 7

Which of these microbial products is needed to produce "gasohol"?

Accepted Answer

A)  citric acid 
B)  methanol 
C)  ethanol 
D)  hyaluronidase 
E)  aspartame 
A)  citric acid 
B)  methanol 
C)  ethanol 
D)  hyaluronidase 
E)  aspartame

Question 8

Which of the following is a waterborne pathogen that causes severe diarrhea?

Accepted Answer

A)  Entamoeba histolytica 
B)  Naegleria fowleri 
C)  Campylobacter jejuni 
D)  Toxoplasma gondii 
E)  Gonyaulax species 
A)  Entamoeba histolytica 
B)  Naegleria fowleri 
C)  Campylobacter jejuni 
D)  Toxoplasma gondii 
E)  Gonyaulax species

Question 9

Which of the following pairs is mismatched?

Accepted Answer

A)  vodka; potatoes 
B)  white wine; must 
C)  whiskey; cereal grains 
D)  beer; malt 
E)  brandy; fruit juice 
A)  vodka; potatoes 
B)  white wine; must 
C)  whiskey; cereal grains 
D)  beer; malt 
E)  brandy; fruit juice

Question 10

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

Accepted Answer

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

Question 11

Which of the following is produced by fermentation?

Accepted Answer

A)  beef jerky 
B)  pasteurized milk 
C)  pepperoni 
D)  mozzarella cheese 
E)  pepperoni and mozzarella cheese 
A)  beef jerky 
B)  pasteurized milk 
C)  pepperoni 
D)  mozzarella cheese 
E)  pepperoni and mozzarella cheese

Question 12

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

Question 13

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

Accepted Answer

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

Question 14

Compare the use of biosensors with traditional methods of determining microbial contamination.

Accepted Answer

Traditional methods of detecting microbi

Question 15

Secondary metabolites are often useful,and are obtained by

Accepted Answer

A)  harvesting a culture during log phase. 
B)  allowing a culture to enter stationary phase. 
C)  growing a culture at sub-optimal temperature. 
D)  adding chemicals that alter metabolic pathways. 
E)  using continuous flow culturing. 
A)  harvesting a culture during log phase. 
B)  allowing a culture to enter stationary phase. 
C)  growing a culture at sub-optimal temperature. 
D)  adding chemicals that alter metabolic pathways. 
E)  using continuous flow culturing.

Question 16

Streptokinase is involved in which of the following?

Accepted Answer

A)  producing antibiotics 
B)  cheese production 
C)  biosensors 
D)  dissolving blood clots 
E)  insecticide 
A)  producing antibiotics 
B)  cheese production 
C)  biosensors 
D)  dissolving blood clots 
E)  insecticide

Question 17

Without the activities of microorganisms,the functioning of earth's ecosystems would cease.

Accepted Answer

A) True 
 B)False

Question 18

Which of the following items that are commonly added during food preparation can be considered a preservative?

Accepted Answer

A)  apple juice 
B)  meat broth 
C)  garlic 
D)  yeast 
E)  whey 
A)  apple juice 
B)  meat broth 
C)  garlic 
D)  yeast 
E)  whey

Question 19

Which of the following is a eukaryote involved in foodborne illness?

Accepted Answer

A)  Toxoplasma gondii 
B)  Campylobacter jejuni 
C)  Listeria monocytogenes 
D)  Yersinia enterocolitica 
E)  Naegleria fowleri 
A)  Toxoplasma gondii 
B)  Campylobacter jejuni 
C)  Listeria monocytogenes 
D)  Yersinia enterocolitica 
E)  Naegleria fowleri

Question 20

Which of the following common food products is prepared by the fermentation of cabbage?

Accepted Answer

A)  kimchi 
B)  coleslaw 
C)  sauerkraut 
D)  kimchi and sauerkraut 
E)  coleslaw, kimchi and sauerkraut 
A)  kimchi 
B)  coleslaw 
C)  sauerkraut 
D)  kimchi and sauerkraut 
E)  coleslaw, kimchi and sauerkraut

Exam 26: Applied and Environmental Microbiology

Which of the following may result from eating tuna sashimi (raw fish)?

With the (batch/continuous)production technique,organisms are allowed to ferment their substrate until it is exhausted.

Which of the following is a microbial product used to reduce crop damage?

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

Compare and contrast the two types of foodborne disease.

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

Which of these microbial products is needed to produce "gasohol"?

Which of the following is a waterborne pathogen that causes severe diarrhea?

Which of the following pairs is mismatched?

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

Which of the following is produced by fermentation?

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

Compare the use of biosensors with traditional methods of determining microbial contamination.

Secondary metabolites are often useful,and are obtained by

Streptokinase is involved in which of the following?

Without the activities of microorganisms,the functioning of earth's ecosystems would cease.

Which of the following items that are commonly added during food preparation can be considered a preservative?

Which of the following is a eukaryote involved in foodborne illness?

Which of the following common food products is prepared by the fermentation of cabbage?

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

Immune Disorders

Pathogenic Gram Positive Bacteria

Pathogenic Gram-Negative Cocci and Bacilli

Rickettsias, Chlamydias, Spirochetes, and Vibrios

Pathogenic Fungi

Parasitic Protozoa, Helminths, and Arthropod Vectors

Pathogenic DNA Viruses

Pathogenic RNA Viruses

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