Question 1

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. B

Question 2

Legionellosis,caused by the bacterial respiratory pathogen Legionella pneumophila,has decreased in recent years due to advances in wastewater treatment procedures.

Accepted Answer

A) True 
 B)False  False

Question 3

Why are enteric bacteria such as Escherichia coli common meat contaminants?

Accepted Answer

E.coli and other enterics naturally inhabit other animals' organs such as the intestines,where they generally do not cause harm.Improper handling when such infected organs are removed can result in accidental contamination of meat.Infected ground meats are especially of concern,because the meat must then be fully cooked to kill the pathogens.

Question 4

Identify and define the categories of food perishability.Compare the perishability of sugar,milk,and hard cheeses (such as parmesan).

Accepted Answer

Foods are classified as perishable,semip

Question 5

Local and state authorities can set standards for recreational water that are above or below the guidelines set by the United States government.

Accepted Answer

A) True 
 B)False

Question 6

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 7

Clostridium botulinum is a gram- ________ rod that produces an ________.

Accepted Answer

A) negative / endotoxin 
B) negative / exotoxin 
C) positive endospore-forming / exotoxin 
D) positive endospore-forming / endotoxin 
A) negative / endotoxin 
B) negative / exotoxin 
C) positive endospore-forming / exotoxin 
D) positive endospore-forming / endotoxin

Question 8

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.

Question 9

The MOST important potential common source of infectious disease is

Accepted Answer

A) industrial waste. 
B) arthropod reservoirs found near surface water supplies. 
C) water. 
D) human and animal wastes. 
A) industrial waste. 
B) arthropod reservoirs found near surface water supplies. 
C) water. 
D) human and animal wastes.

Question 10

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 11

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 12

When solute is added to food products,the water activity (aw)

Accepted Answer

A) increases. 
B) decreases. 
C) remains the same. 
D) initially increases and then decreases. 
A) increases. 
B) decreases. 
C) remains the same. 
D) initially increases and then decreases.

Question 13

Vibrio cholerae primarily infects the

Accepted Answer

A) stomach. 
B) small intestine. 
C) large intestine. 
D) rectum. 
A) stomach. 
B) small intestine. 
C) large intestine. 
D) rectum.

Question 14

Campylobacter infections are the MOST common foodborne infections in the United States.

Accepted Answer

A) True 
 B)False

Question 15

Which of the following is NOT characteristic of a coliform?

Accepted Answer

A) facultatively aerobic 
B) gram-negative 
C) rod shaped 
D) resistant to chlorination 
A) facultatively aerobic 
B) gram-negative 
C) rod shaped 
D) resistant to chlorination

Question 16

Which items are MOST routinely irradiated in the United States?

Accepted Answer

A) fresh fruits 
B) fish 
C) canned foods 
D) herbs and spices 
A) fresh fruits 
B) fish 
C) canned foods 
D) herbs and spices

Question 17

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 18

Legionella pneumophila is generally transmitted by

Accepted Answer

A) contaminated food. 
B) contaminated drinking water. 
C) contaminated water in coolers,pools,and domestic water systems. 
D) person-to-person contact. 
A) contaminated food. 
B) contaminated drinking water. 
C) contaminated water in coolers,pools,and domestic water systems. 
D) person-to-person contact.

Question 19

Cholera can be transmitted by water or food.

Accepted Answer

A) True 
 B)False

Question 20

It is estimated that less than 4% of all cases of salmonellosis are reported.

Accepted Answer

A) True 
 B)False

Exam 31: Water and Food As Vehicles of Bacterial Diseases

The principle behind salt or sugar preservation is to

Legionellosis,caused by the bacterial respiratory pathogen Legionella pneumophila,has decreased in recent years due to advances in wastewater treatment procedures.

Why are enteric bacteria such as Escherichia coli common meat contaminants?

Identify and define the categories of food perishability.Compare the perishability of sugar,milk,and hard cheeses (such as parmesan).

Local and state authorities can set standards for recreational water that are above or below the guidelines set by the United States government.

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

Clostridium botulinum is a gram- ________ rod that produces an ________.

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

The MOST important potential common source of infectious disease is

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).

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

When solute is added to food products,the water activity (aw)

Vibrio cholerae primarily infects the

Campylobacter infections are the MOST common foodborne infections in the United States.

Which of the following is NOT characteristic of a coliform?

Which items are MOST routinely irradiated in the United States?

The Staphylococcus aureus toxins are

Legionella pneumophila is generally transmitted by

Cholera can be transmitted by water or food.

It is estimated that less than 4% of all cases of salmonellosis are reported.

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

Clostridium botulinum is a gram- rod that produces an .