Deck 26: Applied Microbiology

Question 1

Out of the list below,which worm infection can be transmitted via fruits and vegetables?

A) Pseudomonas fluorescens
B) Entamoeba histolytica
C) Salmonella
D) Ascaris

Answer 1

D

Question 2

Tuberculosis can be transmitted by

A) unpasteurized milk
B) unpasteurized cheeses
C) fomites in food
D) all of the above

Answer 2

D

Question 3

Which of the following organisms is the pink bread mold,which bakers especially dread because it is so difficult to eliminate in the bakery once it has been established?

A) Rhizopus nigricans
B) Aspergillus fumigatus
C) Monilia sitophila
D) Claviceps purpurea

Answer 3

C

Question 4

Which cut of meat would you expect to have the largest number of contaminating microbes per gram?

A) a beef steak wrapped at the grocery
B) a side of beef aging in the slaughter house
C) a package of ground beef
D) a pork chop wrapped at the grocery

Question 5

Claviceps purpurea contaminates

A) raw milk
B) raw grains
C) processed diary products
D) packaged lunch meats

Question 6

In the second half of the 19ᵗʰ century,there was a mass emigration of Irish citizens to other countries due to which organism?

A) Aspergillus fumigatus
B) Pseudomonas aeruginosa
C) Pseudomonas syringae
D) Phytophthora infestans

Question 7

Bone stink

A) is caused by Clostridium and leads to putrefaction deep in tissues of large carcasses
B) refers to molds that grow on refrigerated and frozen meats
C) refers to fluffy white whiskers on the surfaces of hanging carcasses
D) causes green discoloration on refrigerated meat under low oxygen conditions

Question 8

Which of the following contaminations is incorrectly matched with the food it affects?

A) Fusarium fungus- tomatoes infected from fruit flies
B) Leuconostoc and Lactitrous bacteria - fresh fruit juice acts as a high sugar media
C) Monilia fructicola - brown rot in peaches
D) Erwinia carotovora - microbial invasion of melons

Question 9

A bacterial strain used to remove the pectin in the outer layer of the coffee bean in preparation for processing is

A) Phytophthora infestans
B) Erwinia carotovora
C) Erwinia dissolvens
D) Hemileia vastatri

Question 10

Which of the following can be transmitted to humans who eat infected meat?

A) anthrax
B) Q fever
C) listeriosis
D) all of the above

Question 11

Some strains of _______ can inhibit the growth of other organisms by decreasing the pH and making hydrogen peroxide.

A) Lactobacillus
B) Staphylococcus
C) Vibrio
D) Clostridium

Question 12

Floppy baby syndrome is caused by

A) Bacillus species in milk
B) Clostridium botulinum in milk
C) Clostridium botulinum in honey
D) Bacillus in honey

Question 13

Food contamination is due to

A) unsanitary practices by food handlers
B) improper storage
C) importation
D) all of the above

Question 14

Which organism is not likely to contaminate milk?

A) Lactobacillus species
B) Acinetobacter johnsoni
C) Penicillium
D) Streptococcus lactis

Question 15

Aflatoxins are produced by

A) Claviceps purpurea
B) Staphylococcus
C) Aspergillus
D) Bacillus

Question 16

The coffee rust,____,is a fungus that has devastated some coffee plantations.

A) Phytophthora infestans
B) Erwinia carotovora
C) Candida species
D) Hemileia vastatrix

Question 17

Which bacteria are responsible for nearly half the infections associated with mishandling of poultry in restaurants?

A) Salmonella
B) Pseudomonas
C) Trichinella spiralis
D) Lactobacilli

Question 18

All of the following statements are true about bacterial contamination of melons except

A) canteloupes are often contaminated because their netted surfaces allow biofilms to form
B) surface pasteurization kills 99.999% of Salmonella but affects the quality of the melon
C) melons can be surface pasteurized
D) about 5% of melons imported into the United States have biofilm layers of Salmonella

Question 19

Which statement about contamination of eggs is incorrect?

A) Cracked eggs cannot be sold.
B) Lysozymes in the whites protect the yolk.
C) Trace metals in the whites are tightly bonded with proteins.
D) Eggs should be stored small side up

Question 20

All of the following statements about spices are true except

A) they have a well deserved reputation as antimicrobials
B) most microorganisms found in spices are not pathogens
C) often mask odors of putrefaction
D) while they teem with bacteria they aren't harmful as they are used in small amounts

Question 21

Which of the following microbes have been used as food products for human consumption?

A) bacteria
B) algae
C) yeasts
D) all of the above

Question 22

Why is the alcohol content of wine around 12%?

A) because federal regulation only allows that much
B) because higher concentrations will kill the yeast
C) it actually is 6%, but alcohol is added later
D) bacterial content will die at higher concentrations

Question 23

Nisin

A) is an alkylating agent
B) has anticlostridial activity
C) is produced by Streptococcus lactis
D) two of the above

Question 24

Spirulina has been grown for centuries in alkaline lakes in Africa,in Mexico and by the ancient Incas in Peru to be used

A) as fertilizer
B) as animal feed
C) for human consumption
D) as preservatives

Question 25

Antibiotics are not added to foods and milk in the United States because

A) resistant strains of pathogens might arise from the process
B) humans might become allergic to antibiotics
C) antibiotics might interfere with the activities of microbes essential for fermenting milk and making cheese
D) all of the above

Question 26

Milk naturally contains some antimicrobial substances which include

A) agglutinins
B) leukocytes
C) lactenin
D) all of the above

Question 27

Canned goods

A) will not spoil unless they are dented or improperly canned at the factory
B) will not spoil because of the high salt content
C) will remain edible for years
D) have been subjected to dry heat under very low pressure but high oxygen treatment

Question 28

What can cause mild to severe gastroenteritis,arthritis,glomerulonephrities,a fatal typhoid like septicemia,and fatal ileitis,and inflammation of the small intestines that can be misdiagnosed as appendicitis?

A) Adirondack disease
B) Erysipelas
C) Yersinia enterocolitica infection
D) two of the above

Question 29

The yeast responsible for wine and beer is generally

A) Candida
B) Aspergillus
C) Saccharomyces
D) Mucor

Question 30

Flat sours in canned goods are caused by

A) Clostridium botulinum
B) thermophilic bacteria
C) psychrophilic bacteria
D) Staphylococcus species

Question 31

Which microbe lends Swiss cheese its flavor and characteristic holes?

A) Propionibacterium
B) Streptococcus lactis
C) Escherichia coli
D) Staphylococcus

Question 32

Biohydrometallurgy is

A) the production of steroid hormones by microorganisms
B) the utilization of microbes to extract metals from ores
C) an effective method to prevent canned foods from becoming contaminated
D) undertaken by large pharmaceutical companies

Question 33

The bacterial growth that produces gases bulging the can at the ends due to improper storing of canned goods is also known as

A) flat sour spoilage
B) bulge sour spoilage
C) thermophilic anaerobic spoilage
D) thermophilic aerobic spoilage

Question 34

Ionizing radiation has been used as a food preservative for

A) controlling microbial growth on fresh fish
B) killing insects in spices
C) reducing spoilage of fresh fruits and vegetables
D) all of the above

Question 35

Which alkylating agent is used to control microbes in nuts and spices?

A) ethylene oxide
B) nisin
C) propylene oxide
D) two of the above

Question 36

The method of pasteurization that currently is used to sterilize milk is

A) flash pasteurization
B) holding method pasteurization
C) ultra-high temperature treatment
D) all of the above

Question 37

Lyophilization involves

A) irradiating foods
B) drying foods
C) freezing foods
D) two of the above

Question 38

Food processing equipment is disinfected with

A) ultraviolet radiation
B) formaldehyde
C) gamma rays
D) microwaves

Question 39

Which of the following food and microbiology characteristic is incorrectly matched?

A) soy sauce-Aspergillus oryzae
B) miso-fermented paste of soybeans
C) sauerkraut-Acetobacter aceti
D) fermenting meats, like salami-Lactobacillus and Pediococcus

Question 40

High quality milk is guaranteed to consumers by

A) phosphatase test
B) reductase test
C) tests for coliforms
D) all of the above

Question 41

Wort is a precursor for

A) white wine
B) red wine
C) brandy
D) beer

Question 42

The major use for microbially derived proteases is

A) in laundry detergents and drain cleaners
B) as animal feed
C) chemical modification of food additives
D) in the production of high fructose corn syrup

Question 43

All of the following are true about microorganisms in food except

A) freezing kills most microbes that contaminate food
B) many microbes find the high osmotic pressure in jam inhospitable
C) scallops rarely transmit disease because only muscular portions are eaten
D) chicken eggs are porous allowing the entry of bacteria as well as fungi

Question 44

Microorganisms have been proposed to produce ethanol for biofuel. Do you believe this will be a good alternative to petroleum or coal based energy? Does making energy from five-carbon or six-carbon sugars produce more energy? Justify your answer.

Question 45

Why is salmonella so often responsible for foodborne illnesses? Through what routes can it enter eggs? What are the safeguards one can take to protect against Salmonella-contaminated poultry,eggs and meats?

Question 46

To be suitable for industrial use,a microorganism should

A) grow rapidly and produce product in a relatively short period of time.
B) be capable of growth and product formation in large scale culture.
C) be genetically stable.
D) all of the above.

Question 47

Microorganisms have been found to

A) degrade cyanide
B) deactivate Arochlor 1260, the most highly toxic PCB compound
C) degrade dioxin
D) all of the above

Question 48

Vinegar

A) can be made from microorganisms from ethanol or cellulose
B) is rarely made by microorganisms
C) is made by adding sodium sulfite to a yeast fermentation
D) is used in the manufacture of antifreeze, pesticides, explosives and cosmetics

Question 49

Yeast is used to make all of the following food products except

A) buttermilk
B) bread
C) wine
D) spirits

Question 50

What statement about microorganism production of enzymes is incorrect?

A) all enzymes used in industrial processes are synthesized in living organisms
B) enzyme specificity minimizes the problems of product purification
C) invertase is the commercially available enzyme produced in greatest quantity
D) Aspergillus molds produce proteases and amylases

Question 51

Which term is matched correctly?

A) aflatoxin -- carcinogenic
B) ergot -- can be hallucinogenic
C) lysozyme - found in egg yolks
D) flat sours - occurs in cans left at room temperature

Question 52

Are food spoilage microorganisms also pathogens? Give examples to support your answer. Outline 4 methods of food preservation. How does each method limit growth of microorganisms?

Question 53

Glutamic acid is probably the amino acid manufactured by fermentation in the greatest quantity. What is its major use?

A) as a flavor enhancer
B) as a raw material for animal feeds
C) a nutritional supplement
D) a starting material for aspartame

Question 54

Which statement about single-cell proteins is incorrect?

A) single-cell proteins are whole organisms rich in protein
B) they are used in the production of steroid hormones
C) they can make protein from cheap sources such as pulp or petroleum waste
D) are currently used in animal feed