Question 1

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

Accepted Answer

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

Question 2

What items are MOST routinely irradiated in the United States?

Accepted Answer

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

Question 3

The time required for a microbial population to reach a significant level depends on the_________and the_________ .

Accepted Answer

initial inoculum / r

Question 4

Describe one specific method of how vinegar is produced from ethanol.

Accepted Answer

Either of three methods described is acc

Question 5

Immunocompromised persons should avoid nonpasteurized dairy products and ready- to- eat processed meats, because __________ .

Accepted Answer

such products may be

Question 6

Many food infection agents also cause waterborne diseases.

Accepted Answer

A) True 
 B)False

Question 7

Treatment of all pathogenic E. coli infections involves supportive therapy and, in some cases, may also include antimicrobial drugs.

Accepted Answer

A) True 
 B)False

Question 8

Listeria monocytogenes is

Accepted Answer

A)  salt tolerant. 
B)  acid tolerant. 
C)  cold tolerant. 
D)  all of the above. 
A)  salt tolerant. 
B)  acid tolerant. 
C)  cold tolerant. 
D)  all of the above.

Question 9

The causative agent for new variant Creutzfeldt- Jakob Disease is a(n) __________.

Accepted Answer

The answer of The causative agent for new variant Creutzfeldt-...

Question 10

The principle symptoms of Staphylococcus aureus food poisoning are _________, __________,_________, and these typically occur within _________hours following consumption of contaminated food.

Accepted Answer

nausea / vomiting /

Question 11

Antibiotic therapy is not significantly useful for treating typhoid fever.

Accepted Answer

A) True 
 B)False

Question 12

Ideally, microbes should be eliminated from all foods.

Accepted Answer

A) True 
 B)False

Question 13

Prions are

Accepted Answer

A)  proteins, presumably of nonhost origin. 
B)  carbohydrates, presumably of nonhost origin. 
C)  proteins, presumably of host origin. 
D)  carbohydrates, presumably of host origin. 
A)  proteins, presumably of nonhost origin. 
B)  carbohydrates, presumably of nonhost origin. 
C)  proteins, presumably of host origin. 
D)  carbohydrates, presumably of host origin.

Exam 36: Food Preservation and Foodborne Microbial Diseases

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

What items are MOST routinely irradiated in the United States?

The time required for a microbial population to reach a significant level depends on the_________and the_________ .

Describe one specific method of how vinegar is produced from ethanol.

Immunocompromised persons should avoid nonpasteurized dairy products and ready- to- eat processed meats, because __________ .

Many food infection agents also cause waterborne diseases.

Treatment of all pathogenic E. coli infections involves supportive therapy and, in some cases, may also include antimicrobial drugs.

Listeria monocytogenes is

The causative agent for new variant Creutzfeldt- Jakob Disease is a(n) __________.

The principle symptoms of Staphylococcus aureus food poisoning are _________, __________,_________, and these typically occur within _________hours following consumption of contaminated food.

Antibiotic therapy is not significantly useful for treating typhoid fever.

Ideally, microbes should be eliminated from all foods.

Prions are

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 time required for a microbial population to reach a significant level depends on the_and the_ .

The principle symptoms of Staphylococcus aureus food poisoning are ___, ,_, and these typically occur within _____hours following consumption of contaminated food.