Question 1

Enteric bacteria such as Salmonella spp.,Shigella spp.,and Escherichia spp.most often contaminate and spoil

Accepted Answer

A)  meat. 
B)  fruits. 
C)  grains. 
D)  milk and milk products. 
A)  meat. 
B)  fruits. 
C)  grains. 
D)  milk and milk products. A

Question 2

Listeria monocytogenes is

Accepted Answer

A)  acid-tolerant. 
B)  cold-tolerant. 
C)  salt-tolerant. 
D)  acid-, cold-, and salt-tolerant. 
A)  acid-tolerant. 
B)  cold-tolerant. 
C)  salt-tolerant. 
D)  acid-, cold-, and salt-tolerant. D

Question 3

Severe cases of Staphylococcus aureus food poisoning may require treatment

Accepted Answer

A)  with powerful antibiotics. 
B)  for dehydration. 
C)  with cleansing enemas. 
D)  for dehydration, along with powerful antibiotics and cleansing enemas. 
A)  with powerful antibiotics. 
B)  for dehydration. 
C)  with cleansing enemas. 
D)  for dehydration, along with powerful antibiotics and cleansing enemas. B

Question 4

ETEC strains produce one of two heat-________ diarrhea-producing ________.

Accepted Answer

A)  stable / endotoxins 
B)  labile / endotoxins 
C)  stable / enterotoxins 
D)  labile / enterotoxins 
A)  stable / endotoxins 
B)  labile / endotoxins 
C)  stable / enterotoxins 
D)  labile / enterotoxins

Question 5

Ideally,microbes should be eliminated from ALL foods.

Accepted Answer

A) True 
 B)False

Question 6

The principle behind salt or sugar preservation is to

Accepted Answer

A)  introduce a mechanical barrier to microbial invasion. 
B)  reduce water activity (aw). 
C)  introduce a microbicide in anticipation of contaminating bacteria or fungi. 
D)  accomplish all of the described functions depending on the food being preserved. 
A)  introduce a mechanical barrier to microbial invasion. 
B)  reduce water activity (aw). 
C)  introduce a microbicide in anticipation of contaminating bacteria or fungi. 
D)  accomplish all of the described functions depending on the food being preserved.

Question 7

Which U.S.government agency monitors water utility reports?

Accepted Answer

A)  Environmental Protection Agency 
B)  Food and Drug Administration 
C)  Water Safety Board 
D)  Natural Resources Conservancy Commission 
A)  Environmental Protection Agency 
B)  Food and Drug Administration 
C)  Water Safety Board 
D)  Natural Resources Conservancy Commission

Question 8

MOST wastewater treatment facilities employ methods designed to detect each pathogenic organism that may be present in a given sample.

Accepted Answer

A) True 
 B)False

Question 9

Coliforms can be present in 5% of drinking water samples tested within a month and still be considered safe according to the U.S.Environmental Protection Agency (EPA).

Accepted Answer

A) True 
 B)False

Question 10

Pickling is a type of food preservation utilizing

Accepted Answer

A)  weak acids. 
B)  basic substances. 
C)  lyophilization. 
D)  irradiation. 
A)  weak acids. 
B)  basic substances. 
C)  lyophilization. 
D)  irradiation.

Question 11

The presence of specific ________ signals that a given water source might be contaminated with pathogens.

Accepted Answer

A)  exotoxins 
B)  chemical compounds 
C)  endotoxins 
D)  indicator microorganisms 
A)  exotoxins 
B)  chemical compounds 
C)  endotoxins 
D)  indicator microorganisms

Question 12

The rate of contaminant microbial growth during the exponential phase in food depends on

Accepted Answer

A)  temperature. 
B)  the nutrient value of the food. 
C)  water content. 
D)  temperature, nutrient value, and water content. 
A)  temperature. 
B)  the nutrient value of the food. 
C)  water content. 
D)  temperature, nutrient value, and water content.

Question 13

The Staphylococcus aureus toxins are

Accepted Answer

A)  neurotoxins. 
B)  endotoxins. 
C)  ectotoxins. 
D)  superantigen toxins. 
A)  neurotoxins. 
B)  endotoxins. 
C)  ectotoxins. 
D)  superantigen toxins.

Question 14

Explain why coliforms are used to detect water contamination rather than directly quantifying individual pathogens such as Vibrio cholerae or Salmonella spp.

Accepted Answer

Coliforms,such as Escherichia coli,are d

Question 15

With the exception of some gram-positive cocci,what concentration of NaCl inhibits nearly all bacterial growth?

Accepted Answer

A)  2.5% 
B)  5% 
C)  7.5% 
D)  10% 
A)  2.5% 
B)  5% 
C)  7.5% 
D)  10%

Question 16

To prevent the spread of pathogens that cause listeriosis,raw food and food-handling equipment can be decontaminated with

Accepted Answer

A)  antibiotic spray. 
B)  radiation. 
C)  cold storage. 
D)  antibiotic spray, radiation, and cold storage. 
A)  antibiotic spray. 
B)  radiation. 
C)  cold storage. 
D)  antibiotic spray, radiation, and cold storage.

Question 17

There were numerous cases throughout the United States of patients having bloody diarrhea all within a week of each other,many of which were hospitalized with severe cases.Although the people spanned from California to New York,they all had attended a high school graduation party.Epidemiologists determined the common food factor was cheese curds homemade by a farmer.The home where the cheese curds were made was searched,and the cheese curds and milk used to produce them were taken to the local government lab.Among other microbes,Campylobacter jejuni was isolated from many of the cheese curds as well as the farmer's bulk tank milk.What should be done for those infected? What can be done to prevent this from happening again?

Accepted Answer

Antibiotics are usually not given with C

Question 18

To be certain the botulinum toxin is inactivated,the source must be heated for at least 2 minutes at 100°C.

Accepted Answer

A) True 
 B)False

Question 19

Mass-processed ground meat is a particularly common source of infection with EHEC.

Accepted Answer

A) True 
 B)False

Question 20

The type of Escherichia coli that produces a verotoxin similar to the one produced by Shigella dysenteriae is ________ E.coli.

Accepted Answer

A)  enterohemorrhagic 
B)  enterotoxigenic 
C)  enteropathogenic 
D)  enteroimmunogenic 
A)  enterohemorrhagic 
B)  enterotoxigenic 
C)  enteropathogenic 
D)  enteroimmunogenic

Exam 31: Water and Food As Vehicles of Bacterial Diseases

Enteric bacteria such as Salmonella spp.,Shigella spp.,and Escherichia spp.most often contaminate and spoil

Listeria monocytogenes is

Severe cases of Staphylococcus aureus food poisoning may require treatment

ETEC strains produce one of two heat-________ diarrhea-producing ________.

Ideally,microbes should be eliminated from ALL foods.

The principle behind salt or sugar preservation is to

Which U.S.government agency monitors water utility reports?

MOST wastewater treatment facilities employ methods designed to detect each pathogenic organism that may be present in a given sample.

Coliforms can be present in 5% of drinking water samples tested within a month and still be considered safe according to the U.S.Environmental Protection Agency (EPA).

Pickling is a type of food preservation utilizing

The presence of specific ________ signals that a given water source might be contaminated with pathogens.

The rate of contaminant microbial growth during the exponential phase in food depends on

The Staphylococcus aureus toxins are

Explain why coliforms are used to detect water contamination rather than directly quantifying individual pathogens such as Vibrio cholerae or Salmonella spp.

With the exception of some gram-positive cocci,what concentration of NaCl inhibits nearly all bacterial growth?

To prevent the spread of pathogens that cause listeriosis,raw food and food-handling equipment can be decontaminated with

To be certain the botulinum toxin is inactivated,the source must be heated for at least 2 minutes at 100°C.

Mass-processed ground meat is a particularly common source of infection with EHEC.

The type of Escherichia coli that produces a verotoxin similar to the one produced by Shigella dysenteriae is ________ E.coli.

Microorganisms and Microbiology

Microbial Cell Structure and Function

Microbial Metabolism

Molecular Biology

Microbial Growth and Control

Microbial Genomics

Metabolic Regulation

Viruses and Virology

Viral Genomes and Diversity

Genetics of Bacteria and Archaea

Genetic Engineering and Biotechnology

Microbial Evolution and Systematics

Metabolic Diversity of Microorganisms

Functional Diversity of Bacteria

Diversity of Bacteria

Diversity of Archaea

Diversity of Eukaryotic Microorganisms

Methods in Microbial Ecology

Microbial Ecosystems

Nutrient Cycles

Microbiology of the Built Environment

Microbial Symbioses

Microbial Interactions With Humans

Immunity and Host Defense

Immune Mechanisms

Molecular Immunology

Diagnostic Microbiology

Epidemiology

Person-To-Person Bacterial and Viral Diseases

Vectorborne and Soilborne Bacterial and Viral Diseases

Eukaryotic Pathogens: Fungal and Parasitic Diseases

Filters

ETEC strains produce one of two heat- diarrhea-producing .