Question 1

Staphylococcus aureus toxin is

Accepted Answer

A)  heat-stable AND an endotoxin. 
B)  heat-stable AND an exotoxin. 
C)  an exotoxin AND heat-sensitive. 
D)  an endotoxin AND heat-sensitive. 
E)  None of the answer choices is correct. 
A)  heat-stable AND an endotoxin. 
B)  heat-stable AND an exotoxin. 
C)  an exotoxin AND heat-sensitive. 
D)  an endotoxin AND heat-sensitive. 
E)  None of the answer choices is correct.

Question 2

Foods that have been altered due to the carefully controlled growth of microorganisms are called

Accepted Answer

A)  cooked. 
B)  controlled. 
C)  preserved. 
D)  fermented. 
E)  spoiled. 
A)  cooked. 
B)  controlled. 
C)  preserved. 
D)  fermented. 
E)  spoiled.

Question 3

Why is ham is a common vehicle for S. aureus food poisoning?

Accepted Answer

A)  S. aureus is part of the normal microbiota of cows, so is a frequent cause of S. aureus food poisoning. 
B)  Staphylococci are adapted to salty conditions and thrive with little competition on cured meats such as ham. 
C)  Staphylococci are able to act synergistically with the normal microbiota of pigs, creating toxins that result in food poisoning. 
D)  Ham is a particularly moist meat, so encourages the growth of the staphylococci, which can only survive on foods with a high aw. 
E)  Ham is an untreated raw meat. As such, it is prone to contamination by the staphylococci that thrive on meat, resulting in food poisoning. 
A)  S. aureus is part of the normal microbiota of cows, so is a frequent cause of S. aureus food poisoning. 
B)  Staphylococci are adapted to salty conditions and thrive with little competition on cured meats such as ham. 
C)  Staphylococci are able to act synergistically with the normal microbiota of pigs, creating toxins that result in food poisoning. 
D)  Ham is a particularly moist meat, so encourages the growth of the staphylococci, which can only survive on foods with a high aw. 
E)  Ham is an untreated raw meat. As such, it is prone to contamination by the staphylococci that thrive on meat, resulting in food poisoning.

Question 4

Why might the presence of Apsergillus flavus in grain products be a problem?

Accepted Answer

A)  All species of Aspergillus produce aflatoxin, a potent carcinogen. 
B)  Some species of Aspergillus produce aflatoxin, a potent carcinogen. 
C)  Some species of Aspergillus produce aflatoxin, which kills plants and causes crop loss. 
D)  Some species of Aspergillus cause systemic infections in animals that consume them. 
E)  Presence of Aspergillus indicates a highly contaminated environment. 
A)  All species of Aspergillus produce aflatoxin, a potent carcinogen. 
B)  Some species of Aspergillus produce aflatoxin, a potent carcinogen. 
C)  Some species of Aspergillus produce aflatoxin, which kills plants and causes crop loss. 
D)  Some species of Aspergillus cause systemic infections in animals that consume them. 
E)  Presence of Aspergillus indicates a highly contaminated environment.

Question 5

The growth of microorganisms in a food product is influenced by the availability of

Accepted Answer

A)  moisture. 
B)  acidity. 
C)  nutrients. 
D)  temperature. 
E)  All of the choices are correct. 
A)  moisture. 
B)  acidity. 
C)  nutrients. 
D)  temperature. 
E)  All of the choices are correct.

Question 6

You are cleaning out your pantry and find that your bread has spoiled. Which organism caused the spoilage, and why?

Accepted Answer

A)  Bread is spoiled by bacteria because it does not have enough water available for mold growth. 
B)  Bread is spoiled by mold because it does not have enough water available for bacterial growth. 
C)  Bread is spoiled by mold because there is too much water present for bacterial growth. 
D)  Bread is spoiled by both bacteria and mold simultaneously-these organisms always act synergistically in spoilage. 
E)  Pseudomonas aeruginosa-this bacterium is the primary cause of spoilage in grain products. 
A)  Bread is spoiled by bacteria because it does not have enough water available for mold growth. 
B)  Bread is spoiled by mold because it does not have enough water available for bacterial growth. 
C)  Bread is spoiled by mold because there is too much water present for bacterial growth. 
D)  Bread is spoiled by both bacteria and mold simultaneously-these organisms always act synergistically in spoilage. 
E)  Pseudomonas aeruginosa-this bacterium is the primary cause of spoilage in grain products.

Question 7

Egg white is rich in the antimicrobial lysosome.

Accepted Answer

A) True 
 B)False

Question 8

Lactic acid bacteria are used to ferment and produce foods/beverages from all of the following EXCEPT

Accepted Answer

A)  dairy. 
B)  vegetables. 
C)  meat. 
D)  grains. 
E)  All of these can be fermented by lactic acid bacteria to make foods or beverages. 
A)  dairy. 
B)  vegetables. 
C)  meat. 
D)  grains. 
E)  All of these can be fermented by lactic acid bacteria to make foods or beverages.

Question 9

Foodborne intoxication requires the ingestion of living organisms.

Accepted Answer

A) True 
 B)False

Question 10

Growth of pathogens in a food generally does not result in perceptible changes in the quality of the food but the ingestion of this food can result in

Accepted Answer

A)  spoilage. 
B)  foodborne illness. 
C)  aging. 
D)  toxin infection. 
E)  respiratory illness. 
A)  spoilage. 
B)  foodborne illness. 
C)  aging. 
D)  toxin infection. 
E)  respiratory illness.

Question 11

What is the purpose of the mashing step in beer making?

Accepted Answer

A)  During mashing, the enzymes of malted barley degrade fermentable sugars, converting them to starches. 
B)  Mashing increases the surface area available for microbes to adhere to during the fermentation process. 
C)  Mashing is required to remove residual solids, leaving wort that can be fermented by bacteria. 
D)  During mashing, the enzymes of malted barley degrade starches, converting them to fermentable sugars. 
E)  All of the answer choices are correct. 
A)  During mashing, the enzymes of malted barley degrade fermentable sugars, converting them to starches. 
B)  Mashing increases the surface area available for microbes to adhere to during the fermentation process. 
C)  Mashing is required to remove residual solids, leaving wort that can be fermented by bacteria. 
D)  During mashing, the enzymes of malted barley degrade starches, converting them to fermentable sugars. 
E)  All of the answer choices are correct.

Question 12

The bacteria associated with hemolytic uremic syndrome is Escherichia coli O157:H7.

Accepted Answer

A) True 
 B)False

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.
-How did the antitoxin help the patient?

Accepted Answer

A)  The antitoxin is a mixture of antigens that bind to and thereby neutralize the different serotypes of botulinum toxin. 
B)  The antitoxin binds to and destroys Clostridium botulinum cells, preventing them from releasing botulinum toxin. 
C)  The antitoxin is a mixture of antibodies that bind to and thereby neutralize the different serotypes of botulinum toxin. 
D)  The antitoxin contains antibodies to botulinum toxin type A, which is the type that causes illness. 
E)  The antitoxin stimulates phagocytes to neutralize botulinum toxin type A. 
A)  The antitoxin is a mixture of antigens that bind to and thereby neutralize the different serotypes of botulinum toxin. 
B)  The antitoxin binds to and destroys Clostridium botulinum cells, preventing them from releasing botulinum toxin. 
C)  The antitoxin is a mixture of antibodies that bind to and thereby neutralize the different serotypes of botulinum toxin. 
D)  The antitoxin contains antibodies to botulinum toxin type A, which is the type that causes illness. 
E)  The antitoxin stimulates phagocytes to neutralize botulinum toxin type A.

Question 14

The conditions normally present in food such as moisture, acidity, and nutrients are referred to as

Accepted Answer

A)  intrinsic factors. 
B)  extrinsic factors. 
C)  endogenous factors. 
D)  exogenous factors. 
E)  intrinsic factors AND endogenous factors. 
A)  intrinsic factors. 
B)  extrinsic factors. 
C)  endogenous factors. 
D)  exogenous factors. 
E)  intrinsic factors AND endogenous factors.

Question 15

Why would the use of a known, reliable starter culture improve the safety of fermented meat products?

Accepted Answer

A)  It doesn't. All fermented meat products are basically unsafe since we can't determine what fermentation products are left behind in the food. Some of them may be toxic. 
B)  By using pure starter cultures, we KNOW what we're adding in, and how much. We can control the microbial fermentation precisely to best prepare the food product. 
C)  We need to be very careful which microbes are introduced into a food product. Some microbes can interact with microbes already present in the food, producing toxins and toxic byproducts that might harm human beings. 
D)  It doesn't. Every fermenting microbe ferments the same way, producing the same products. Whatever we start with, the outcome is the same. 
E)  None of these explains why we would use known starter cultures. 
A)  It doesn't. All fermented meat products are basically unsafe since we can't determine what fermentation products are left behind in the food. Some of them may be toxic. 
B)  By using pure starter cultures, we KNOW what we're adding in, and how much. We can control the microbial fermentation precisely to best prepare the food product. 
C)  We need to be very careful which microbes are introduced into a food product. Some microbes can interact with microbes already present in the food, producing toxins and toxic byproducts that might harm human beings. 
D)  It doesn't. Every fermenting microbe ferments the same way, producing the same products. Whatever we start with, the outcome is the same. 
E)  None of these explains why we would use known starter cultures.

Question 16

Foods such as acidic fruits are often spoiled by

Accepted Answer

A)  fungi. 
B)  protozoans. 
C)  viruses. 
D)  bacteria. 
E)  bacteria AND viruses. 
A)  fungi. 
B)  protozoans. 
C)  viruses. 
D)  bacteria. 
E)  bacteria AND viruses.

Question 17

Which of the following is often associated with poultry products?

Accepted Answer

A)  Salmonella AND Pseudomonas 
B)  Campylobacter AND Lactobacilllus 
C)  Pseudomonas AND Campylobacter 
D)  Lactobacillus AND Salmonella 
E)  Salmonella AND Campylobacter 
A)  Salmonella AND Pseudomonas 
B)  Campylobacter AND Lactobacilllus 
C)  Pseudomonas AND Campylobacter 
D)  Lactobacillus AND Salmonella 
E)  Salmonella AND Campylobacter

Question 18

Aflatoxin is a potent carcinogen produced by certain bacteria.

Accepted Answer

A) True 
 B)False

Question 19

Soy sauce is made by fermentation of soybeans and wheat by

Accepted Answer

A)  lactic acid bacteria. 
B)  Saccharomyces species. 
C)  Aspergillus species. 
D)  lactic acid bacteria AND Saccharomyces species. 
E)  lactic acid bacteria, Aspergillus species, AND Saccharomyces species.​ 
A)  lactic acid bacteria. 
B)  Saccharomyces species. 
C)  Aspergillus species. 
D)  lactic acid bacteria AND Saccharomyces species. 
E)  lactic acid bacteria, Aspergillus species, AND Saccharomyces species.​

Question 20

The amount of moisture available in foods is designated by the term

Accepted Answer

A)  fluid availability. 
B)  water activity. 
C)  dampness quotient. 
D)  aqueous usability. 
E)  hydro factor. 
A)  fluid availability. 
B)  water activity. 
C)  dampness quotient. 
D)  aqueous usability. 
E)  hydro factor.

Exam 30: Food Microbiology

Staphylococcus aureus toxin is

Foods that have been altered due to the carefully controlled growth of microorganisms are called

Why is ham is a common vehicle for S. aureus food poisoning?

Why might the presence of Apsergillus flavus in grain products be a problem?

The growth of microorganisms in a food product is influenced by the availability of

You are cleaning out your pantry and find that your bread has spoiled. Which organism caused the spoilage, and why?

Egg white is rich in the antimicrobial lysosome.

Lactic acid bacteria are used to ferment and produce foods/beverages from all of the following EXCEPT

Foodborne intoxication requires the ingestion of living organisms.

Growth of pathogens in a food generally does not result in perceptible changes in the quality of the food but the ingestion of this food can result in

What is the purpose of the mashing step in beer making?

The bacteria associated with hemolytic uremic syndrome is Escherichia coli O157:H7.

The conditions normally present in food such as moisture, acidity, and nutrients are referred to as

Why would the use of a known, reliable starter culture improve the safety of fermented meat products?

Foods such as acidic fruits are often spoiled by

Which of the following is often associated with poultry products?

Aflatoxin is a potent carcinogen produced by certain bacteria.

Soy sauce is made by fermentation of soybeans and wheat by

The amount of moisture available in foods is designated by the term

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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