Question 1

Which of the following is an example of a food intoxication?

Accepted Answer

A) salmonellosis 
B) listerosis 
C) campylobacteriosis 
D) staphyloccocal enteritis 
E) Vibrio enteritis 
A) salmonellosis 
B) listerosis 
C) campylobacteriosis 
D) staphyloccocal enteritis 
E) Vibrio enteritis

Question 2

What do the production of wine, beer, yogurt, and sauerkraut all have in common?

Accepted Answer

A) All of these products are the result of yeast acting on natural sugars in the food starting material. 
B) All of these products are made by microbial fermentation of natural sugars in the food starting material. 
C) Microorganisms grow in each of these foods producing acids which are responsible for the flavors. 
D) All of these choices are correct. 
A) All of these products are the result of yeast acting on natural sugars in the food starting material. 
B) All of these products are made by microbial fermentation of natural sugars in the food starting material. 
C) Microorganisms grow in each of these foods producing acids which are responsible for the flavors. 
D) All of these choices are correct.

Question 3

Freshly fermented beer is lagered, meaning it is treated with potassium metabisulfate.

Accepted Answer

A) True 
 B)False

Question 4

Hops is the herb that gives beer some of its aroma and flavor.

Accepted Answer

A) True 
 B)False

Question 5

A food infection results from the ingestion of exotoxin secreted by bacterial cells.

Accepted Answer

A) True 
 B)False

Question 6

All of the following foods are preserved using high osmotic pressure except

Accepted Answer

A) jellies. 
B) pickles. 
C) canned fruit. 
D) candies. 
E) bread. 
A) jellies. 
B) pickles. 
C) canned fruit. 
D) candies. 
E) bread.

Question 7

Bacillus thuringiensis produces

Accepted Answer

A) a toxin that causes food poisoning. 
B) a biopesticide. 
C) enzymes used in cheese-making. 
D) a single cell protein used as food. 
E) All of these choices are correct. 
A) a toxin that causes food poisoning. 
B) a biopesticide. 
C) enzymes used in cheese-making. 
D) a single cell protein used as food. 
E) All of these choices are correct.

Question 8

Rennin is added to cheese to give it flavor.

Accepted Answer

A) True 
 B)False

Question 9

What is made by adding Streptococcus thermophilus and Lactobacillus bulgaricus to milk?

Accepted Answer

A) butter 
B) cheese 
C) sour cream 
D) tofu 
E) yogurt 
A) butter 
B) cheese 
C) sour cream 
D) tofu 
E) yogurt

Question 10

List some examples of products made through industrial microbiology.

Accepted Answer

Industrial microbiology involves the use

Question 11

Which is not used as a chemical preservative in food?

Accepted Answer

A) iodine 
B) organic acids 
C) sulfite 
D) ethylene oxide 
E) salt 
A) iodine 
B) organic acids 
C) sulfite 
D) ethylene oxide 
E) salt

Question 12

Drying, or _________ is not a reliable microbicidal method.

Accepted Answer

The answer of Drying, or _________ is not a reliable...

Question 13

Hypertonic levels of sugar or salt create high __________ pressure that plasmolyzes bacteria.

Accepted Answer

The answer of Hypertonic levels of sugar or salt create...

Question 14

During a hot afternoon in August, Sara hosted a baby shower for her best friend.Other friends brought much of the food, including a cold cut platter and potato and macaroni salads.They set the food items out on the picnic table in the shade, and then chatted and enjoyed watching their friend open her gifts.It was close to two hours later before they had their meal.Later that evening, eight of the guests who had attended the shower began to feel nauseated and began to vomit severely.The vomiting lasted most of the night, but as morning came, it diminished and they began to recover.What is the most likely cause of the illness?

Accepted Answer

A) infection with Salmonella enteritidis 
B) staphylococcal food intoxication 
C) botulism 
D) infection with Shigella sp. 
E) infection with E.coli O15:H7 
A) infection with Salmonella enteritidis 
B) staphylococcal food intoxication 
C) botulism 
D) infection with Shigella sp. 
E) infection with E.coli O15:H7

Question 15

In some parts of Mexico, ___________ has become a viable alternative to green plants as a primary nutrient source.

Accepted Answer

The answer of In some parts of Mexico, ___________ has...

Question 16

Which organism is used to initiate the fermentation of cabbage to make sauerkraut?

Accepted Answer

A) Saccharomyces cerevisiae 
B) Leuconostoc mesenteroides 
C) Streptococcus lactis and Lactobacillus 
D) Propionibacterium 
E) Spirulina 
A) Saccharomyces cerevisiae 
B) Leuconostoc mesenteroides 
C) Streptococcus lactis and Lactobacillus 
D) Propionibacterium 
E) Spirulina

Question 17

Nitrates and nitrites are used in cured meats mainly to prevent

Accepted Answer

A) staphylococcal enteritis. 
B) shigellosis. 
C) botulism. 
D) listeriosis. 
E) Vibrio enteritis. 
A) staphylococcal enteritis. 
B) shigellosis. 
C) botulism. 
D) listeriosis. 
E) Vibrio enteritis.

Question 18

A vegan is highly unlikely to become infected with a food-borne pathogen.

Accepted Answer

A) True 
 B)False

Question 19

To prevent the overgrowth of cyanobacteria and algae in water reservoirs, the water is often treated with

Accepted Answer

A) iodine. 
B) copper sulfate. 
C) propionic acid. 
D) lactic acid. 
E) antibiotics. 
A) iodine. 
B) copper sulfate. 
C) propionic acid. 
D) lactic acid. 
E) antibiotics.

Question 20

Why are cases of food borne illnesses escalating in the United States despite our knowledge of how to prevent outbreaks?

Accepted Answer

There are several reasons why cases of f

Exam 27: Applied and Industrial Microbiology

Which of the following is an example of a food intoxication?

What do the production of wine, beer, yogurt, and sauerkraut all have in common?

Freshly fermented beer is lagered, meaning it is treated with potassium metabisulfate.

Hops is the herb that gives beer some of its aroma and flavor.

A food infection results from the ingestion of exotoxin secreted by bacterial cells.

All of the following foods are preserved using high osmotic pressure except

Bacillus thuringiensis produces

Rennin is added to cheese to give it flavor.

What is made by adding Streptococcus thermophilus and Lactobacillus bulgaricus to milk?

List some examples of products made through industrial microbiology.

Which is not used as a chemical preservative in food?

Drying, or _________ is not a reliable microbicidal method.

Hypertonic levels of sugar or salt create high __________ pressure that plasmolyzes bacteria.

In some parts of Mexico, ___________ has become a viable alternative to green plants as a primary nutrient source.

Which organism is used to initiate the fermentation of cabbage to make sauerkraut?

Nitrates and nitrites are used in cured meats mainly to prevent

A vegan is highly unlikely to become infected with a food-borne pathogen.

To prevent the overgrowth of cyanobacteria and algae in water reservoirs, the water is often treated with

Why are cases of food borne illnesses escalating in the United States despite our knowledge of how to prevent outbreaks?

The Main Themes of Microbiology

The Chemistry of Biology

Tools of the Laboratory: Methods of Studying Microorganisms

A Survey of Prokaryotic Cells and Microorganisms

A Survey of Eukaryotic Cells and Microorganisms

An Introduction to Viruses

Microbial Nutrition, Ecology, and Growth

An Introduction to Microbial Metabolism: the Chemical Crossroads of Life

Microbial Genetics

Genetic Engineering: a Revolution in Molecular Biology

Physical and Chemical Agents for Microbial Control

Drugs, Microbes, Host--The Elements of Chemotherapy

Microbe-Human Interactions: Infection and Disease

An Introduction to Host Defenses and Innate Immunities

Adaptive, Specific Immunity and Immunization

Disorders in Immunity

Procedures for Identifying Pathogens and Diagnosing Infections

The Gram-Positive and Gram-Negative Cocci of Medical Importance

The Gram-Positive Bacilli of Medical Importance

The Gram-Negative Bacilli of Medical Importance

Miscellaneous Bacterial Agents of Disease

The Fungi of Medical Importance

The Parasites of Medical Importance

Introduction to Viruses That Infect Humans: the Dna Viruses

The Rna Viruses That Infect Humans

Environmental Microbiology

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