Question 1

Implementation of the HAACP procedures has increased the concentration of alcohol in distilled liquors.

Accepted Answer

A) True 
 B)False  False

Question 2

Drying, or _________ is not a reliable microbicidal method.

Accepted Answer

dessication

Question 3

All of the following foods are preserved using high osmotic pressure except

Accepted Answer

A) jellies. 
B) pickles. 
C) canned fruit. 
D) candies. 
E) bread. 
A) jellies. 
B) pickles. 
C) canned fruit. 
D) candies. 
E) bread. E

Question 4

A food infection results from the ingestion of exotoxin secreted by bacterial cells.

Accepted Answer

A) True 
 B)False

Question 5

A food _____ results from ingestion of whole microbial cells that target the intestine.

Accepted Answer

The answer of A food _____ results from ingestion of...

Question 6

Preservation of food to limit microbial survival and growth includes

Accepted Answer

A) high temperature. 
B) pasteurization. 
C) refrigeration and freezing. 
D) irradiation. 
E) All of the choices are correct. 
A) high temperature. 
B) pasteurization. 
C) refrigeration and freezing. 
D) irradiation. 
E) All of the choices are correct.

Question 7

The yeast used in making bread, beer, and wine is

Accepted Answer

A) Saccharomyces cerevisiae. 
B) Leuconostoc mesenteroides. 
C) Streptococcus lactis and Lactobacillus. 
D) Propionibacterium. 
E) Spirulina. 
A) Saccharomyces cerevisiae. 
B) Leuconostoc mesenteroides. 
C) Streptococcus lactis and Lactobacillus. 
D) Propionibacterium. 
E) Spirulina.

Question 8

Nitrates and nitrites are used in cured meats mainly to prevent

Accepted Answer

A) Staphylococcal enteritis. 
B) Shigellosis. 
C) Botulism. 
D) Botulism 
E) Vibrio enteritis 
A) Staphylococcal enteritis. 
B) Shigellosis. 
C) Botulism. 
D) Botulism 
E) Vibrio enteritis

Question 9

In 2006, the Food and Drug Administration approved the spraying of bacteriophages onto ready-to-eat meat products to

Accepted Answer

A) prevent salmonellosis. 
B) increase the nutritional content of the food. 
C) prevent mold. 
D) sterilize the food. 
E) prevent listeriosis. 
A) prevent salmonellosis. 
B) increase the nutritional content of the food. 
C) prevent mold. 
D) sterilize the food. 
E) prevent listeriosis.

Question 10

Fermenters have a built-in device called a sparger.What does a sparger do?

Accepted Answer

A) It adds a continuous supply of glucose to the media. 
B) It monitors the pH of the medium. 
C) It monitors the temperature of the medium. 
D) It aerates the medium to promote aerobic growth. 
E) It stirs the mixture of microbe and nutrients. 
A) It adds a continuous supply of glucose to the media. 
B) It monitors the pH of the medium. 
C) It monitors the temperature of the medium. 
D) It aerates the medium to promote aerobic growth. 
E) It stirs the mixture of microbe and nutrients.

Question 11

Which is not used as a chemical preservative in food?

Accepted Answer

A) Iodine 
B) Organic acids 
C) Sulfite 
D) Ethylene oxide 
E) Salt 
A) Iodine 
B) Organic acids 
C) Sulfite 
D) Ethylene oxide 
E) Salt

Question 12

Vinegar can be produced when alcohol in wine is oxidized to acetic acid.

Accepted Answer

A) True 
 B)False

Question 13

During which phase of growth would a primary metabolite be produced?

Accepted Answer

A) Lag phase 
B) Exponential phase 
C) Stationary phase 
D) Death phase 
E) All of the choices are correct. 
A) Lag phase 
B) Exponential phase 
C) Stationary phase 
D) Death phase 
E) All of the choices are correct.

Question 14

These bacteria ferment milk lactose, producing acids that curdle the milk:

Accepted Answer

A) Saccharomyces cerevisiae 
B) Leuconostoc mesenteroides 
C) Streptococcus lactis and Lactobacillus 
D) Propionibacterium 
E) Spirulina 
A) Saccharomyces cerevisiae 
B) Leuconostoc mesenteroides 
C) Streptococcus lactis and Lactobacillus 
D) Propionibacterium 
E) Spirulina

Question 15

Why are cases of food borne illnesses escalating in the United States despite our knowledge of how to prevent outbreaks?

Accepted Answer

There are several reasons why cases of f

Question 16

Hops is the herb that gives beer some of its aroma and flavor.

Accepted Answer

A) True 
 B)False

Question 17

All of the following are foodborne pathogens except

Accepted Answer

A) Salmonella. 
B) Campylobacter. 
C) Streptococcus. 
D) Clostridium. 
E) Staphylococcus aureus. 
A) Salmonella. 
B) Campylobacter. 
C) Streptococcus. 
D) Clostridium. 
E) Staphylococcus aureus.

Question 18

Bacillus thuringiensis produce

Accepted Answer

A) causes food poisoning. 
B) a biopesticide. 
C) is used in cheese-making. 
D) is a microorganism used as food. 
E) All of the choices are correct. 
A) causes food poisoning. 
B) a biopesticide. 
C) is used in cheese-making. 
D) is a microorganism used as food. 
E) All of the choices are correct.

Question 19

Water moves through sand beds and activated charcoal in this step of water purification:

Accepted Answer

A) chlorination 
B) aeration and settling 
C) sedimentation 
D) storage 
E) filtration 
A) chlorination 
B) aeration and settling 
C) sedimentation 
D) storage 
E) filtration

Question 20

Organisms from the genus Aspergillus are used in the production of

Accepted Answer

A) pectinase 
B) proteases 
C) cellulase 
D) amylase 
E) All of the above. 
A) pectinase 
B) proteases 
C) cellulase 
D) amylase 
E) All of the above.

Exam 27: Applied and Industrial Microbiology

Implementation of the HAACP procedures has increased the concentration of alcohol in distilled liquors.

Drying, or _________ is not a reliable microbicidal method.

All of the following foods are preserved using high osmotic pressure except

A food infection results from the ingestion of exotoxin secreted by bacterial cells.

A food _____ results from ingestion of whole microbial cells that target the intestine.

Preservation of food to limit microbial survival and growth includes

The yeast used in making bread, beer, and wine is

Nitrates and nitrites are used in cured meats mainly to prevent

In 2006, the Food and Drug Administration approved the spraying of bacteriophages onto ready-to-eat meat products to

Fermenters have a built-in device called a sparger.What does a sparger do?

Which is not used as a chemical preservative in food?

Vinegar can be produced when alcohol in wine is oxidized to acetic acid.

During which phase of growth would a primary metabolite be produced?

These bacteria ferment milk lactose, producing acids that curdle the milk:

Why are cases of food borne illnesses escalating in the United States despite our knowledge of how to prevent outbreaks?

Hops is the herb that gives beer some of its aroma and flavor.

All of the following are foodborne pathogens except

Bacillus thuringiensis produce

Water moves through sand beds and activated charcoal in this step of water purification:

Organisms from the genus Aspergillus are used in the production of

The Main Themes of Microbiology

The Chemistry of Biology

Tools of the Laboratory: Methods of Studying Microorganisms

A Survey of Prokaryotic Cells and Microorganisms

A Survey of Eukaryotic Cells and Microorganisms

An Introduction to Viruses

Microbial Nutrition, Ecology, and Growth

An Introduction to Microbial Metabolism: the Chemical Crossroads of Life

Microbial Genetics

Genetic Engineering: a Revolution in Molecular Biology

Physical and Chemical Agents for Microbial Control

Drugs, Microbes, Host--The Elements of Chemotherapy

Microbe-Human Interactions: Infection and Disease

An Introduction to Host Defenses and Innate Immunities

Adaptive, Specific Immunity and Immunization

Disorders in Immunity

Procedures for Identifying Pathogens and Diagnosing Infections

The Gram-Positive and Gram-Negative Cocci of Medical Importance

The Gram-Positive Bacilli of Medical Importance

The Gram-Negative Bacilli of Medical Importance

Miscellaneous Bacterial Agents of Disease

The Fungi of Medical Importance

The Parasites of Medical Importance

Introduction to Viruses That Infect Humans: the Dna Viruses

The Rna Viruses That Infect Humans

Environmental Microbiology

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