Question 1

Why is the pasta you buy from the grocery store shelf considered a nonperishable food?

Accepted Answer

A)  It has a low nutritional content. 
B)  It was sterilized during preparation. 
C)  The low moisture content prevents microbial growth. 
D)  Various preservative chemicals are added. 
E)  Microbes present in the pasta inhibit the growth of harmful microbes. 
A)  It has a low nutritional content. 
B)  It was sterilized during preparation. 
C)  The low moisture content prevents microbial growth. 
D)  Various preservative chemicals are added. 
E)  Microbes present in the pasta inhibit the growth of harmful microbes.

Question 2

Soy sauce is made using

Accepted Answer

A)  Acetobacter. 
B)  Aspergillus oryzae and Saccharomyces. 
C)  Aspergillus oryzae and Lactobacillus. 
D)  Saccharomyces. 
E)  Lactoccocus cremoris. 
A)  Acetobacter. 
B)  Aspergillus oryzae and Saccharomyces. 
C)  Aspergillus oryzae and Lactobacillus. 
D)  Saccharomyces. 
E)  Lactoccocus cremoris.

Question 3

What was the first substance produced by microorganisms to be used pharmaceutically?

Accepted Answer

A)  penicillin 
B)  streptokinase 
C)  taxol 
D)  human insulin 
E)  interferons 
A)  penicillin 
B)  streptokinase 
C)  taxol 
D)  human insulin 
E)  interferons

Question 4

Compare and contrast the two types of foodborne disease.

Accepted Answer

Foodborne diseases are also known as foo

Question 5

Industrial fermentation and fermentation in food production

Accepted Answer

A)  are both processes in which sugars are oxidized to alcohols or acids. 
B)  are processes in which sugar or protein is oxidized to produce alcohols or acids. 
C)  use entirely different microorganisms. 
D)  use entirely different starting material. 
E)  make use of the same microorganisms. 
A)  are both processes in which sugars are oxidized to alcohols or acids. 
B)  are processes in which sugar or protein is oxidized to produce alcohols or acids. 
C)  use entirely different microorganisms. 
D)  use entirely different starting material. 
E)  make use of the same microorganisms.

Question 6

Sugar and salt act as preservatives by

Accepted Answer

A)  inhibiting bacterial enzymes. 
B)  producing oils that inhibit bacterial growth. 
C)  inhibiting DNA replication. 
D)  drawing water out of microbes. 
E)  killing endospores. 
A)  inhibiting bacterial enzymes. 
B)  producing oils that inhibit bacterial growth. 
C)  inhibiting DNA replication. 
D)  drawing water out of microbes. 
E)  killing endospores.

Question 7

Which of the following may result from eating tuna sashimi (raw fish)?

Accepted Answer

A)  botulism 
B)  norovirus infection 
C)  polio 
D)  salmonellosis 
E)  saxitoxin intoxication 
A)  botulism 
B)  norovirus infection 
C)  polio 
D)  salmonellosis 
E)  saxitoxin intoxication

Question 8

Which of the following may result from eating shellfish?

Accepted Answer

A)  botulism 
B)  norovirus infection 
C)  polio 
D)  salmonellosis 
E)  paralysis 
A)  botulism 
B)  norovirus infection 
C)  polio 
D)  salmonellosis 
E)  paralysis

Question 9

With the (batch/continuous/static) production technique, organisms are allowed to ferment their substrate until it is exhausted.

Accepted Answer

The answer of With the (batch/continuous/static) production technique, organisms are...

Question 10

The sour flavor in some fermented foods is usually the result of (acetic/benzoic/lactic) acid production.

Accepted Answer

The answer of The sour flavor in some fermented foods...

Question 11

During treatment of water to make it potable, about 90% of the microbes are removed

Accepted Answer

A)  by preliminary fermentation. 
B)  in the sedimentation step. 
C)  by treatment with biosensors. 
D)  by treatment with chlorine or ozone. 
E)  in the filtration step. 
A)  by preliminary fermentation. 
B)  in the sedimentation step. 
C)  by treatment with biosensors. 
D)  by treatment with chlorine or ozone. 
E)  in the filtration step.

Question 12

Canned foods are prepared using the same temperature as is used for autoclaving.

Accepted Answer

A) True 
 B)False

Question 13

Pickling is an effective means of food preservation involving

Accepted Answer

A)  increasing oxygen content. 
B)  increasing salt concentration. 
C)  reducing pH. 
D)  reducing oxygen content. 
E)  increasing salt concentration or reducing pH or both. 
A)  increasing oxygen content. 
B)  increasing salt concentration. 
C)  reducing pH. 
D)  reducing oxygen content. 
E)  increasing salt concentration or reducing pH or both.

Question 14

A few hours after a dinner party, most of the people who attended begin to suffer nausea, vomiting, and diarrhea. The food at the meal is suspected as the source, although no unusual microbes are cultured from samples of the food or from stool samples. These observations suggest they may be suffering from food (infection/intoxication).

Accepted Answer

The answer of A few hours after a dinner party,...

Question 15

Compare the use of biosensors with traditional methods of determining microbial contamination.

Accepted Answer

Traditional methods of detecting microbi

Question 16

Because the same microbes are not always present on food from harvest to harvest, (fresh/natural/starter) cultures are used in the production of alcoholic beverages.

Accepted Answer

The answer of Because the same microbes are not always...

Question 17

Potable water is water that

Accepted Answer

A)  is considered safe to drink because it is completely sterile. 
B)  contains biosensors. 
C)  contains a dangerous number of microorganisms. 
D)  is transferred from one place to another. 
E)  contains low amounts of microorganisms and is considered safe to drink. 
A)  is considered safe to drink because it is completely sterile. 
B)  contains biosensors. 
C)  contains a dangerous number of microorganisms. 
D)  is transferred from one place to another. 
E)  contains low amounts of microorganisms and is considered safe to drink.

Question 18

Garlic contains an antimicrobial substance called (allicin/penicillin/streptomycin).

Accepted Answer

The answer of Garlic contains an antimicrobial substance called (allicin/penicillin/streptomycin)....

Question 19

The definition of (fermentation/cultivation/processing) used by food microbiologists is a desirable change in food due to microbial activity.

Accepted Answer

The answer of The definition of (fermentation/cultivation/processing) used by food...

Question 20

Microbial proteases are used

Accepted Answer

A)  in the production of linen. 
B)  as preservatives. 
C)  in spot removers. 
D)  as a component of fabric dyes. 
E)  to biodegrade plastics. 
A)  in the production of linen. 
B)  as preservatives. 
C)  in spot removers. 
D)  as a component of fabric dyes. 
E)  to biodegrade plastics.

Exam 25: Applied and Industrial Microbiology

Why is the pasta you buy from the grocery store shelf considered a nonperishable food?

Soy sauce is made using

What was the first substance produced by microorganisms to be used pharmaceutically?

Compare and contrast the two types of foodborne disease.

Industrial fermentation and fermentation in food production

Sugar and salt act as preservatives by

Which of the following may result from eating tuna sashimi (raw fish)?

Which of the following may result from eating shellfish?

With the (batch/continuous/static) production technique, organisms are allowed to ferment their substrate until it is exhausted.

The sour flavor in some fermented foods is usually the result of (acetic/benzoic/lactic) acid production.

During treatment of water to make it potable, about 90% of the microbes are removed

Canned foods are prepared using the same temperature as is used for autoclaving.

Pickling is an effective means of food preservation involving

Compare the use of biosensors with traditional methods of determining microbial contamination.

Because the same microbes are not always present on food from harvest to harvest, (fresh/natural/starter) cultures are used in the production of alcoholic beverages.

Potable water is water that

Garlic contains an antimicrobial substance called (allicin/penicillin/streptomycin).

The definition of (fermentation/cultivation/processing) used by food microbiologists is a desirable change in food due to microbial activity.

Microbial proteases are used

A Brief History of Microbiology

The Chemistry of Microbiology

Cell Structure and Function

Microscopy, Staining, and Classification

Microbial Metabolism

Microbial Nutrition and Growth

Microbial Genetics

Recombinant DNA Technology

Controlling Microbial Growth in the Environment

Controlling Microbial Growth in the Body: Antimicrobial Drugs

Characterizing and Classifying Prokaryotes

Characterizing and Classifying Eukaryotes

Characterizing and Classifying Viruses, Viroids, and Prions

Infection, Infectious Diseases, and Epidemiology

Innate Immunity

Adaptive Immunity

Immunization and Immune Testing

Immune Disorders

Microbial Diseases of the Skin and Wounds

Microbial Diseases of the Nervous System and Eyes

Microbial Cardiovascular and Systemic Diseases

Microbial Diseases of the Respiratory System

Microbial Diseases of the Digestive System

Microbial Diseases of the Urinary and Reproductive Systems

Microbial Ecology and Microbiomes

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