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level: Level 1

Questions and Answers List

level questions: Level 1

Question	Answer
The MOST important potential common source of infectious disease is A) industrial waste. B) arthropod reservoirs found near surface water supplies. C) water. D) human and animal wastes.	C) water.
The degree of susceptibility a food has to microbial activity is determined by its A) chemical characteristics. B) physical characteristics. C) water content. D) chemical characteristics, physical characteristics, and water	D) chemical characteristics, physical characteristics, and water content.
Flour and sugar are classified as ________ foods. A) highly perishable B) semiperishable C) nonperishable D) selectively perishable	C) nonperishable
At what temperature are most household freezers kept? A) 4°C B) 0°C C) -20°C D) -80°C	C) -20°C
The rate of contaminant microbial growth during the exponential phase in food depends on A) temperature. B) the nutrient value of the food. C) water content. D) temperature, nutrient value, and water content.	D) temperature, nutrient value, and water content.
Psychrotolerant microorganisms can survive and grow at A) refrigeration temperatures. B) boiling temperatures. C) extreme fluctuations in water availability. D) high salt or sugar concentrations.	A) refrigeration temperatures.
The pH of MOST foods is A) basic. B) neutral or basic. C) acidic. D) neutral or acidic.	D) neutral or acidic.
The principle behind salt or sugar preservation is to A) introduce a mechanical barrier to microbial invasion. B) reduce water activity (aw). C) introduce a microbicide in anticipation of contaminating bacteria or fungi. D) accomplish all of the described functions depending on the food being preserved.	B) reduce water activity (aw).
Pickling is a type of food preservation utilizing A) weak acids. B) basic substances. C) lyophilization. D) irradiation.	A) weak acids.
The Staphylococcus aureus toxins are A) neurotoxins. B) endotoxins. C) ectotoxins. D) superantigen toxins.	D) superantigen toxins.
Staphylococcus aureus is a common foodborne disease, because it A) grows on common foods. B) is present in some humans that work in food processing. C) produces several heat-stable enterotoxins. D) grows on many foods, is present in some humans that work in food processing, and produces several heat-stable enterotoxins.	D) grows on many foods, is present in some humans that work in food processing, and produces several heat-stable enterotoxins.
Severe cases of Staphylococcus aureus food poisoning may require treatment A) with powerful antibiotics. B) for dehydration. C) with cleansing enemas. D) for dehydration, along with powerful antibiotics and cleansing enemas.	B) for dehydration.
Clostridium perfringens food poisoning leads to diarrhea, because the A) toxin causes the shedding of the intestinal lining. B) permeability of the intestinal epithelium is altered by the toxin it produces. C) disease causes such extreme thirst that the patient drinks more water than can be absorbed. D) organism multiplies more rapidly than the immune system can handle.	B) permeability of the intestinal epithelium is altered by the toxin it produces.
Clostridium botulinum is a gram- ________ rod that produces an ________. A) negative / endotoxin B) negative / exotoxin C) positive endospore-forming / exotoxin D) positive endospore-forming / endotoxin	C) positive endospore-forming / exotoxin
Salmonellosis is most frequently caused by A) Salmonella enterica serovar Typhi. B) Salmonella enterica serovar Typhimurium. C) Salmonella enterica serovar Enteriditis. D) Salmonella enterica serovars Typhimurium and Enteriditis.	D) Salmonella enterica serovars Typhimurium and Enteriditis.
Verotoxin can cause A) hemorrhagic diarrhea. B) liver failure. C) brain damage. D) hemorrhagic diarrhea, liver failure, and brain damage.	A) hemorrhagic diarrhea.
ETEC strains produce one of two heat-________ diarrhea-producing ________. A) stable / endotoxins B) labile / endotoxins C) stable / enterotoxins D) labile / enterotoxins	D) labile / enterotoxins
The Campylobacter spp. are A) aerobes. B) anaerobes. C) microaerophiles. D) facultative anaerobes.	C) microaerophiles.
Listeria monocytogenes is A) acid-tolerant. B) cold-tolerant. C) salt-tolerant. D) acid-, cold-, and salt-tolerant.	D) acid-, cold-, and salt-tolerant.
Listeriosis is diagnosed from ________ cultures and treated with ________. A) sputum / intravenous antibiotics B) blood or spinal fluid / hydration therapy C) sputum / hydration therapy D) blood or spinal fluid / intravenous antibiotics	D) blood or spinal fluid / intravenous antibiotics
To prevent the spread of pathogens that cause listeriosis, raw food and food-handling equipment can be decontaminated with A) antibiotic spray. B) radiation. C) cold storage. D) antibiotic spray, radiation, and cold storage.	B) radiation.
Enteric bacteria such as Salmonella spp., Shigella spp., and Escherichia spp. most often contaminate and spoil A) meat. B) fruits. C) grains. D) milk and milk products.	A) meat.
What organisms are good competitors for free water present in foods with low aw? A) gram-positive cocci B) fungi C) gram-negative bacilli D) gram-positive bacilli	B) fungi
When solute is added to food products, the water activity (aw) A) increases. B) decreases. C) remains the same. D) initially increases and then decreases.	B) decreases.
With the exception of some gram-positive cocci, what concentration of NaCl inhibits nearly all bacterial growth? A) 2.5% B) 5% C) 7.5% D) 10%	C) 7.5%
Which items are MOST routinely irradiated in the United States? A) fresh fruits B) fish C) canned foods D) herbs and spices	D) herbs and spices
Which organisms are NOT involved in food fermentations? A) lactic acid bacteria B) sulfuric acid bacteria C) acetic acid bacteria D) propionic acid bacteria	B) sulfuric acid bacteria
The MOST common source of individual foodborne botulism outbreaks are due to consumption of A) honey. B) dairy products. C) nonacid, home-canned vegetables. D) egg and meat salads.	C) nonacid, home-canned vegetables.
The type of Escherichia coli that produces a verotoxin similar to the one produced by Shigella dysenteriae is ________ E. coli. A) enterohemorrhagic B) enterotoxigenic C) enteropathogenic D) enteroimmunogenic	A) enterohemorrhagic
Coliforms in a water sample indicate ________ contamination. A) fecal B) industrial or chemical C) arthropod D) All of the answers are correct.	A) fecal
Which U.S. government agency monitors water utility reports? A) Environmental Protection Agency B) Food and Drug Administration C) Water Safety Board D) Natural Resources Conservancy Commission	A) Environmental Protection Agency
In the developed countries of the world, MOST intestinal infections are transmitted via A) water. B) person-to-person contact. C) food. D) hospital contamination.	C) food.
The MOST common route of transmission of Salmonella typhi worldwide is through A) contaminated food. B) contaminated water. C) direct contact. D) insect vectors.	C) direct contact.
The presence of specific ________ signals that a given water source might be contaminated with pathogens. A) exotoxins B) chemical compounds C) endotoxins D) indicator microorganisms	D) indicator microorganisms
In the United States, individuals become infected with Vibrio cholerae most commonly by A) consuming contaminated shellfish. B) drinking contaminated water. C) eating contaminated vegetables. D) person-to-person contact.	A) consuming contaminated shellfish.
Vibrio cholerae primarily infects the A) stomach. B) small intestine. C) large intestine. D) rectum.	B) small intestine.
Legionella pneumophila is generally transmitted by A) contaminated food. B) contaminated drinking water. C) contaminated water in coolers, pools, and domestic water systems. D) person—to-person contact.	C) contaminated water in coolers, pools, and domestic water systems.
Which of the following is NOT characteristic of a coliform? A) facultatively aerobic B) gram-negative C) rod shaped D) resistant to chlorination	D) resistant to chlorination
What is the medium used in the membrane filter (MF) procedure to differentiate fecal coliforms and Escherichia coli? A) mannitol salt agar B) eosin-methylene blue agar C) triple sugar iron agar D) blood agar	B) eosin-methylene blue agar
Which of the following bacterial pathogens is found in aquatic environments and is commonly present in air conditioning systems? A) Enterobacter aerogenes B) Klebsiella pneumoniae C) Legionella pneumophila D) Vibrio cholerae	C) Legionella pneumophila
BOTH physical and chemical methods are used to treat and purify water.	TRUE
MOST wastewater treatment facilities employ methods designed to detect each pathogenic organism that may be present in a given sample.	FALSE
Local and state authorities can set standards for recreational water that are above or below the guidelines set by the United States government.	TRUE
Cholera can be transmitted by water or food.	TRUE
We are technically in the midst of a cholera pandemic.	TRUE
Infection with Legionella pneumophila is usually treated with intravenous erythromycin.	TRUE
Typhoid fever has been virtually (although not completely) eliminated from developed countries.	TRUE
Water is considered to be the third most important common source of infectious diseases.	FALSE
Not all coliforms are pathogenic.	TRUE
Coliforms can be present in 5% of drinking water samples tested within a month and still be considered safe according to the U.S. Environmental Protection Agency (EPA).	TRUE
For water to be considered safe to drink, it must be treated with four distinct methods.	FALSE
Pathogens that are transmitted via the fecal-oral route are the most common type of pathogens that infect drinking water.	TRUE
The U.S. Environmental Protection Agency (EPA) regulates the concentration of Escherichia coli in public recreational waters as well as private swimming pools, spas, and hot tubs to minimize waterborne disease outbreaks.	FALSE
Legionellosis, caused by the bacterial respiratory pathogen Legionella pneumophila, has decreased in recent years due to advances in wastewater treatment procedures.	FALSE
Ideally, microbes should be eliminated from ALL foods.	FALSE
For much of the period of microbial growth in food, there is no visible or easily detectable change in food quality.	TRUE
Acidic foods generally need a higher canning temperature than do nonacidic foods.	FALSE
Properly canned foods are sterile.	FALSE
Food poisoning generally results from the ingestion of food containing microbial toxins.	TRUE
Many food infection agents also cause waterborne diseases.	TRUE
With Clostridium perfringens, the enterotoxin is present in the endospores that germinate under anoxic conditions.	FALSE
To be certain the botulinum toxin is inactivated, the source must be heated for at least 2 minutes at 100°C.	FALSE
It is estimated that less than 4% of all cases of salmonellosis are reported.	TRUE
Antibiotic therapy is not significantly useful for treating typhoid fever.	FALSE
Mass-processed ground meat is a particularly common source of infection with EHEC.	TRUE
Treatment of ALL pathogenic E. coli infections involves supportive therapy and, in some cases, may also include antimicrobial drugs.	TRUE
Nearly ALL cases of acute listeriosis require hospitalization	TRUE
Gram-negative bacteria are responsible for causing MOST foodborne diseases.	FALSE
Campylobacter infections are the MOST common foodborne infections in the United States.	TRUE
Escherichia coli is found naturally in the intestines of birds, humans, and animals.	TRUE