Question 1

What concentration of NaCl inhibits nearly all bacterial growth (with the exception of some gram- positive cocci)?

Accepted Answer

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

Question 2

At what temperature are most household freezers kept?

Accepted Answer

A)  4°C 
B)  - 20°C 
C)  - 80°C 
D)  0°C 
A)  4°C 
B)  - 20°C 
C)  - 80°C 
D)  0°C B

Question 3

Food poisoning results from the ingestion of food containing preformed microbial toxins.

Accepted Answer

A) True 
 B)False  True

Question 4

Which statement is TRUE?

Accepted Answer

A)  There are approximately 100,000 cases of shigellosis per year. 
B)  Reheating food may kill Bacillus cereus, but the toxin remains active. 
C)  Yersinia enterocolitica can cause a life- threatening disease. 
D)  All of the above are true. 
A)  There are approximately 100,000 cases of shigellosis per year. 
B)  Reheating food may kill Bacillus cereus, but the toxin remains active. 
C)  Yersinia enterocolitica can cause a life- threatening disease. 
D)  All of the above are true.

Question 5

What organisms are good competitors for free water present in foods with low aw?

Accepted Answer

A)  gram- negative bacilli 
B)  gram- positive bacilli 
C)  gram- positive cocci 
D)  fungi 
A)  gram- negative bacilli 
B)  gram- positive bacilli 
C)  gram- positive cocci 
D)  fungi

Question 6

The degree of perishability of a food is closely related to its _________content.

Accepted Answer

The answer of The degree of perishability of a food...

Question 7

Explain how enteric bacteria such as Escherichia coli become meat contaminants.

Accepted Answer

E. coli and other enterics naturally inh

Question 8

Properly canned foods are necessarily sterile.

Accepted Answer

A) True 
 B)False

Question 9

What makes Listeria monocytogenes an especially difficult- to- prevent foodborne pathogen? Also, once in the human body, how can it evade the immune system?

Accepted Answer

L. monocytogenes grows well at refrigera

Question 10

What is Toxoplasma gondii, and how does a healthy individual and immunocompromised individual respond to its infection?

Accepted Answer

T. gondii is a protist that grows intrac

Question 11

A sealed homogenization system, which avoids aerosolization of any foodborne microbial contaminants and prevents outside microbial contamination of the food, is called a sealed

Accepted Answer

A)  paddler. 
B)  stomacher. 
C)  blender. 
D)  food processor. 
A)  paddler. 
B)  stomacher. 
C)  blender. 
D)  food processor.

Question 12

The secondary addition of __________ and_________ produce the blue veins and distinctive taste and aroma of blue cheese.

Accepted Answer

Lactobacillus / Peni

Question 13

What is the difference between food poisoning and food infection? Are antibiotics useful in either of them?

Accepted Answer

Food poisoning, also called food intoxic

Question 14

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

Accepted Answer

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

Question 15

Isolation and identification procedures for microbial food contaminants should include which of the following?

Accepted Answer

A)  inoculation onto enriched media, followed by differential or selective media, and finally by molecular methods 
B)  inoculation onto differential media, followed by enriched media, followed by selective media, followed by molecular or genetic methods 
C)  genetic fingerprinting techniques followed by either enriched media or selective/differential media for confirmation 
D)  inoculation onto differential media, followed by enriched media, or genetic fingerprinting techniques 
A)  inoculation onto enriched media, followed by differential or selective media, and finally by molecular methods 
B)  inoculation onto differential media, followed by enriched media, followed by selective media, followed by molecular or genetic methods 
C)  genetic fingerprinting techniques followed by either enriched media or selective/differential media for confirmation 
D)  inoculation onto differential media, followed by enriched media, or genetic fingerprinting techniques

Question 16

In preventing listeriosis, raw food and food- handling equipment can be decontaminated with

Accepted Answer

A)  radiation. 
B)  cold storage. 
C)  antibiotic spray. 
D)  all of the above. 
A)  radiation. 
B)  cold storage. 
C)  antibiotic spray. 
D)  all of the above.

Question 17

Listeriosis is diagnosed from _________and treated with_________ .

Accepted Answer

A)  blood or spinal fluid cultures / hydration therapy 
B)  sputum cultures / intravenous antibiotics 
C)  blood or spinal fluid cultures / intravenous antibiotics 
D)  sputum cultures / hydration therapy 
A)  blood or spinal fluid cultures / hydration therapy 
B)  sputum cultures / intravenous antibiotics 
C)  blood or spinal fluid cultures / intravenous antibiotics 
D)  sputum cultures / hydration therapy

Question 18

Which organisms are NOT involved in food fermentations?

Accepted Answer

A)  acetic acid bacteria 
B)  sulfuric acid bacteria 
C)  lactic acid bacteria 
D)  propionic acid bacteria 
A)  acetic acid bacteria 
B)  sulfuric acid bacteria 
C)  lactic acid bacteria 
D)  propionic acid bacteria

Question 19

The least damaging physical method used to dry foods is __________.

Accepted Answer

freeze- dr

Question 20

Food contains __________ nutrients, thus contaminants would be nutritionally classified as_________.

Accepted Answer

organic /

Exam 36: Food Preservation and Foodborne Microbial Diseases

What concentration of NaCl inhibits nearly all bacterial growth (with the exception of some gram- positive cocci)?

At what temperature are most household freezers kept?

Food poisoning results from the ingestion of food containing preformed microbial toxins.

Which statement is TRUE?

What organisms are good competitors for free water present in foods with low aw?

The degree of perishability of a food is closely related to its _________content.

Explain how enteric bacteria such as Escherichia coli become meat contaminants.

Properly canned foods are necessarily sterile.

What makes Listeria monocytogenes an especially difficult- to- prevent foodborne pathogen? Also, once in the human body, how can it evade the immune system?

What is Toxoplasma gondii, and how does a healthy individual and immunocompromised individual respond to its infection?

A sealed homogenization system, which avoids aerosolization of any foodborne microbial contaminants and prevents outside microbial contamination of the food, is called a sealed

The secondary addition of __________ and_________ produce the blue veins and distinctive taste and aroma of blue cheese.

What is the difference between food poisoning and food infection? Are antibiotics useful in either of them?

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

Isolation and identification procedures for microbial food contaminants should include which of the following?

In preventing listeriosis, raw food and food- handling equipment can be decontaminated with

Listeriosis is diagnosed from _________and treated with_________ .

Which organisms are NOT involved in food fermentations?

The least damaging physical method used to dry foods is __________.

Food contains __________ nutrients, thus contaminants would be nutritionally classified as_________.

Microorganisms and Microbiology

A Brief Journey to the Microbial World

Cell Structure and Function in Bacteria and Archaea

Nutrition, Culture, and Metabolism of Microorganisms

Microbial Growth

Molecular Biology of Bacteria

Archael and Eukaryotic Molecular Biology

Regulation of Gene Expression

Viruses and Virology

Genetics of Bacteria and Arachaea

Genetic Engineering

Microbial Genomics

Phototrophy, Chemolithotrophy, and Major Biosyntheses

Catabolism of Organic Compounds

Commercial Products and Biotechnology

Microbial Evolution and Systematics

Bacteria: the Proteobacteria

Other Bacteria

Archaea

Eukaryotic Cell Biology and Eukaryotic Microorganisms

Viral Diversity

Methods in Microbial Ecology

Major Microbial Habitats and Diversity

Nutrient Cycles, Biodegradation, and Bioremediation

Microbial Symbioses

Microbial Growth Control

Microbial Interactions With Humans

Immunity and Host Defense

Immune Mechanisms

Molecular Immunology

Diagnostic Microbiology and Immunology

Epidemiology

Person-To-Person Microbial Diseases

Vectorborne and Soilborne Microbial Pathogens

Wastewater Treatment, Water Purification, and Waterborne Microbial Diseases

Filters

The secondary addition of __ and_ produce the blue veins and distinctive taste and aroma of blue cheese.

ETEC strains produce one of two diarrhea- producing .

Listeriosis is diagnosed from _and treated with_ .

Food contains __ nutrients, thus contaminants would be nutritionally classified as_.