Question 1

Naturally occurring antimicrobial chemicals may include

Accepted Answer

A)  benzoic acid. 
B)  lysozyme. 
C)  allicin. 
D)  peroxidase. 
E)  All of the choices are correct. 
A)  benzoic acid. 
B)  lysozyme. 
C)  allicin. 
D)  peroxidase. 
E)  All of the choices are correct.

Question 2

Which of the following is most likely to grow at refrigerator temperatures?

Accepted Answer

A)  Mesophiles 
B)  Psychrophiles 
C)  Thermophiles 
D)  Acidophiles 
E)  Hyperthermophiles 
A)  Mesophiles 
B)  Psychrophiles 
C)  Thermophiles 
D)  Acidophiles 
E)  Hyperthermophiles

Question 3

The final characteristics of beer such as color, flavor, and foam primarily depend on the

Accepted Answer

A)  roasted malt. 
B)  adjuncts. 
C)  wort. 
D)  whey. 
E)  alcohol. 
A)  roasted malt. 
B)  adjuncts. 
C)  wort. 
D)  whey. 
E)  alcohol.

Question 4

For growth, most bacteria require water activity levels above

Accepted Answer

A)  1.00. 
B)  0.80. 
C)  0.70. 
D)  0.90. 
E)  100. 
A)  1.00. 
B)  0.80. 
C)  0.70. 
D)  0.90. 
E)  100.

Question 5

The tart taste of yogurt, pickles, and sharp cheeses is due to the presence of

Accepted Answer

A)  lactic acid. 
B)  acetic acid. 
C)  sorbic acid. 
D)  benzoic acid. 
E)  hydrochloric acid. 
A)  lactic acid. 
B)  acetic acid. 
C)  sorbic acid. 
D)  benzoic acid. 
E)  hydrochloric acid.

Question 6

Clostridium botulinum typically does not produce its toxin under conditions that are

Accepted Answer

A)  anaerobic. 
B)  acid. 
C)  alkaline. 
D)  neutral. 
E)  anaerobic AND acid. 
A)  anaerobic. 
B)  acid. 
C)  alkaline. 
D)  neutral. 
E)  anaerobic AND acid.

Question 7

The water activity in foods that have high levels of salt or sugar is

Accepted Answer

A)  low. 
B)  high. 
C)  dense. 
D)  osmotic. 
E)  All of the answer choices are correct. 
A)  low. 
B)  high. 
C)  dense. 
D)  osmotic. 
E)  All of the answer choices are correct.

Question 8

Sugar is used in the making of fermented sausages to

Accepted Answer

A)  help preserve the sausage. 
B)  provide raw material for the fermentation process. 
C)  sweeten the taste of spicy sausage. 
D)  counteract the action of the salt in the sausage. 
E)  remove water from the surface of the meat. 
A)  help preserve the sausage. 
B)  provide raw material for the fermentation process. 
C)  sweeten the taste of spicy sausage. 
D)  counteract the action of the salt in the sausage. 
E)  remove water from the surface of the meat.

Question 9

Which of the following organisms may grow at pH 2.2?

Accepted Answer

A)  Clostridium 
B)  Streptococcus 
C)  fungi 
D)  lactic acid bacteria 
E)  fungi AND lactic acid bacteria 
A)  Clostridium 
B)  Streptococcus 
C)  fungi 
D)  lactic acid bacteria 
E)  fungi AND lactic acid bacteria

Question 10

Irradiation of foods

Accepted Answer

A)  involves the use of gamma radiation. 
B)  is used on all foodstuffs. 
C)  changes the taste of foods. 
D)  is not regulated by the government. 
E)  involves the use of gamma radiation, changes the taste of foods, AND is not regulated by the government. 
A)  involves the use of gamma radiation. 
B)  is used on all foodstuffs. 
C)  changes the taste of foods. 
D)  is not regulated by the government. 
E)  involves the use of gamma radiation, changes the taste of foods, AND is not regulated by the government.

Question 11

Which of the following organisms may grow at pH 3.5?

Accepted Answer

A)  Clostridium AND fungi 
B)  Streptococcus AND lactic acid bacteria 
C)  fungi AND Streptococcus 
D)  fungi AND lactic acid bacteria 
E)  lactic acid bacteria AND Clostridium 
A)  Clostridium AND fungi 
B)  Streptococcus AND lactic acid bacteria 
C)  fungi AND Streptococcus 
D)  fungi AND lactic acid bacteria 
E)  lactic acid bacteria AND Clostridium

Question 12

Egg white is rich in the antimicrobial

Accepted Answer

A)  lysosome. 
B)  allicillin. 
C)  lysozyme. 
D)  benzoic acid. 
E)  hydrogen peroxide. 
A)  lysosome. 
B)  allicillin. 
C)  lysozyme. 
D)  benzoic acid. 
E)  hydrogen peroxide.

Question 13

A stool sample from the patient is cultured, and confirms the presence of Clostridium botulinum. In addition, the stool sample as well as leftover stew and green beans are tested for botulinum toxin—toxin is present in the green beans and in the stool sample, but not in the stew. These results confirm the diagnosis of foodborne botulism. You are one of the RNs taking care of the patient—he remains in the hospital for several weeks, before being discharged.
-Please select the statement that does NOT apply to botulism.

Accepted Answer

A)  The causative agent is Clostridium botulinum. 
B)  Clostridium endospores can germinate in food with an acidic pH. 
C)  Vegetative Clostridium cells release botulinum toxin, a potent neurotoxin. 
D)  The causative agent is an obligate anaerobe. 
E)  Boiling home-canned foods for 10 minutes will destroy any botulinum toxin present. 
A)  The causative agent is Clostridium botulinum. 
B)  Clostridium endospores can germinate in food with an acidic pH. 
C)  Vegetative Clostridium cells release botulinum toxin, a potent neurotoxin. 
D)  The causative agent is an obligate anaerobe. 
E)  Boiling home-canned foods for 10 minutes will destroy any botulinum toxin present.

Question 14

Why might a large number of competing microorganisms in a food sample result in lack of sensitivity of culture methods for detecting pathogens?

Accepted Answer

A)  Many microbes secrete compounds that can be toxic for their competitors. If you need a pathogenic microbe to grow in a culture in order to detect it, these toxic compounds might inhibit the growth of the pathogen and impede the test. 
B)  You can't obtain a pure culture from a food sample that has a large number of microbes present. It would be impossible to detect only one from within the sample. 
C)  Culture methods often rely on biochemical changes taking place in medium for identification. With multiple microbes present, you may not be sure that the biochemical change observed is from the presence of a pathogen or from some other non-dangerous bacterium that also induces the biochemical change. 
D)  The sheer number of microbes present might shut down the growth/replication of a pathogenic microbe in a food sample due to a "starving out" effect. If it can't grow/replicate, it won't be detectable by a culturing method test. 
E)  Many microbes secrete compounds that can be toxic for their competitors. If you need a pathogenic microbe to grow in a culture in order to detect it, these toxic compounds might inhibit the growth of the pathogen and impede the test AND culture methods often rely on biochemical changes taking place in medium for identification. With multiple microbes present, you may not be sure that the biochemical change observed is from the presence of a pathogen or from some other non-dangerous bacterium that also induces the biochemical change. 
A)  Many microbes secrete compounds that can be toxic for their competitors. If you need a pathogenic microbe to grow in a culture in order to detect it, these toxic compounds might inhibit the growth of the pathogen and impede the test. 
B)  You can't obtain a pure culture from a food sample that has a large number of microbes present. It would be impossible to detect only one from within the sample. 
C)  Culture methods often rely on biochemical changes taking place in medium for identification. With multiple microbes present, you may not be sure that the biochemical change observed is from the presence of a pathogen or from some other non-dangerous bacterium that also induces the biochemical change. 
D)  The sheer number of microbes present might shut down the growth/replication of a pathogenic microbe in a food sample due to a "starving out" effect. If it can't grow/replicate, it won't be detectable by a culturing method test. 
E)  Many microbes secrete compounds that can be toxic for their competitors. If you need a pathogenic microbe to grow in a culture in order to detect it, these toxic compounds might inhibit the growth of the pathogen and impede the test AND culture methods often rely on biochemical changes taking place in medium for identification. With multiple microbes present, you may not be sure that the biochemical change observed is from the presence of a pathogen or from some other non-dangerous bacterium that also induces the biochemical change.

Question 15

The toxin causing botulism is classified as a(n)

Accepted Answer

A)  enterotoxin. 
B)  endotoxin. 
C)  neurotoxin. 
D)  toxoid. 
E)  superantigen. 
A)  enterotoxin. 
B)  endotoxin. 
C)  neurotoxin. 
D)  toxoid. 
E)  superantigen.

Question 16

The resulting solids and juices of grapes used to make wine are termed its

Accepted Answer

A)  mash. 
B)  must. 
C)  germinater. 
D)  malt. 
E)  skin. 
A)  mash. 
B)  must. 
C)  germinater. 
D)  malt. 
E)  skin.

Question 17

Foods that have been unacceptably changed due to uncontrolled bacterial growth are called

Accepted Answer

A)  refrigerated. 
B)  spoiled. 
C)  preserved. 
D)  fermented. 
E)  oxidized. 
A)  refrigerated. 
B)  spoiled. 
C)  preserved. 
D)  fermented. 
E)  oxidized.

Question 18

Clostridium botulinum toxin is

Accepted Answer

A)  heat-stable. 
B)  an exotoxin. 
C)  endotoxin. 
D)  heat-sensitive. 
E)  an exotoxin AND heat-sensitive. 
A)  heat-stable. 
B)  an exotoxin. 
C)  endotoxin. 
D)  heat-sensitive. 
E)  an exotoxin AND heat-sensitive.

Question 19

Which of the following are most likely to be found growing on salted or dried foods?

Accepted Answer

A)  Fungi 
B)  Bacteria 
C)  Viruses 
D)  Protozoa 
E)  Fungi AND bacteria 
A)  Fungi 
B)  Bacteria 
C)  Viruses 
D)  Protozoa 
E)  Fungi AND bacteria

Question 20

High concentrations of nucleic acids in the diet may lead to high levels of uric acid in the blood.

Accepted Answer

A) True 
 B)False

Exam 30: Food Microbiology

Naturally occurring antimicrobial chemicals may include

Which of the following is most likely to grow at refrigerator temperatures?

The final characteristics of beer such as color, flavor, and foam primarily depend on the

For growth, most bacteria require water activity levels above

The tart taste of yogurt, pickles, and sharp cheeses is due to the presence of

Clostridium botulinum typically does not produce its toxin under conditions that are

The water activity in foods that have high levels of salt or sugar is

Sugar is used in the making of fermented sausages to

Which of the following organisms may grow at pH 2.2?

Irradiation of foods

Which of the following organisms may grow at pH 3.5?

Egg white is rich in the antimicrobial

Why might a large number of competing microorganisms in a food sample result in lack of sensitivity of culture methods for detecting pathogens?

The toxin causing botulism is classified as a(n)

The resulting solids and juices of grapes used to make wine are termed its

Foods that have been unacceptably changed due to uncontrolled bacterial growth are called

Clostridium botulinum toxin is

Which of the following are most likely to be found growing on salted or dried foods?

High concentrations of nucleic acids in the diet may lead to high levels of uric acid in the blood.

Humans and the Microbial World

The Molecules of Life

Microscopy and Cell Structure

Dynamics of Microbial Growth

Control of Microbial Growth

Microbial Metabolism: Fueling Cell Growth

The Blueprint of Life, from DNA to Protein

Bacterial Genetics

Biotechnology

Identifying and Classifying Microorganisms

The Diversity of Bacteria and Archaea

The Eukaryotic Members of the Microbial World

Viruses, Viroids, and Prions

The Innate Immune Response

The Adaptive Immune Response

Host-Microbe Interactions

Immunological Disorders

Applications of Immune Responses

Epidemiology

Antimicrobial Medications

Respiratory System Infections

Skin Infections

Wound Infections

Digestive System Infections

Blood and Lymphatic Infections

Nervous System Infections

Genitourinary Tract Infections

Microbial Ecology

Environmental Microbiology: Treatment of Water, Wastes, and Polluted Habitats

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