Question 1

All of the following are food-borne pathogens except ______.

Accepted Answer

A)   Salmonella
B)   Lactobacillus acidophilus
C)  Campylobacter jejuni
D)  Clostridium perfringens
E)  Staphylococcus aureus

Question 2

"Live and Active Cultures" on the label of many yogurt products means that

Accepted Answer

A)  the product was made by fermentation but then pasteurized.
B)  yeast cultures were used to produce the yogurt.
C)  the product may become contaminated by microbes if exposed to air.
D)  the product contains live bacteria.

Question 3

What type of radiation is best for destroying microbes throughout food?

Accepted Answer

A)  Infrared
B)  Microwaves
C)  Gamma rays
D)  Ultraviolet
E)  Visible light

Question 4

Which of the following statements regarding coliform bacteria is correct?

Accepted Answer

A)  Coliforms from the human and bovine GI tracts differ, so identifying the specific microbe will indicate the source of contamination.
B)  Petri dishes used to enumerate coliforms are best incubated at 45-48°C.
C)  The presence of Klebsiella is a strong indicator of fecal contamination.
D)  Coliforms derive from the intestinal tract and therefore indicate fecal contamination.

Question 5

You have to determine what method is best to prevent the growth of microorganisms in your company's food, ham roasts.This method should be efficient, have a high kill rate, not change the food integrity or taste for the most part, and not add much in the way of chemicals.What would you choose?

Accepted Answer

A)  Food preservatives
B)  Filtration
C)  Freezing
D)   Gamma radiation
E)   Pasteurization

Question 6

A 100 ml sample of water is filtered through a sterile membrane, and the membrane is transferred to a plate of m-Endo agar.Following overnight incubation at 37°C, 57 green metallic colonies appear.The coliform count is

Accepted Answer

A)  acceptable for drinking water and recreational use.
B)  acceptable for recreational use but too high for drinking water.
C)  too high for both drinking water and recreational use.

Question 7

Analysis of a water sample by a series of presumptive, confirmatory, and completed tests that provide an estimate of coliform numbers in the water is called the ______.

Accepted Answer

A)  membrane filter method
B)  coliform count
C)   most probable number (MPN) 
D)   standard plate count

Question 8

The starting substrate for vinegar production is ______.

Accepted Answer

A)  fruit juice
B)  water
C)   an alcoholic solution
D)   a salt solution

Question 9

Which of the following is an example of a secondary metabolite?

Accepted Answer

A)  Toxin produced by species of Clostridium
B)  Alcohol produced by Saccharomyces during fermentation
C)  Lactic acid made during yogurt production.
D)  All of these are secondary metabolites.

Question 10

Most cases of food poisoning occur in the home, not restaurants.

Accepted Answer

A) True 
 B)False

Question 11

The products of maltose fermentation in bread-making are ______.

Accepted Answer

A)  lactic acid and carbon dioxide
B)  ethanol and water
C)  ethanol and carbon dioxide
D)  carbon dioxide and water
E)  lactic acid and water

Question 12

Which of the following statements regarding waterborne pathogens is incorrect?

Accepted Answer

A)  Waterborne pathogens include bacteria, viruses, and protozoans.
B)  Encysted protozoans can survive in water for long periods without a human host.
C)  Microbes can enter surface water through ordinary exposure to air and soil.
D)  Waterborne pathogens are primarily Campylobacter, Salmonella, Shigella, Vibrio, and Mycobacterium.

Question 13

The basis of the membrane filter technique is that

Accepted Answer

A)  bacteria are small enough to go right through the filter.
B)  bacteria are larger than the holes in the filter.
C)  the membrane has an antibiotic that kills bacteria in the water.
D)  the dilutions of the sample allow a total bacterial count when plated out using pour or spread plates.

Question 14

You ask the butcher to grind a sirloin roast to be used for hamburger.You family likes hamburgers rare, so you undercook the meat.Unfortunately, within 2 days they develop the symptoms of gastrointestinal disease: diarrhea, bloating, and vomiting.Which of the following statements best describes what happened?

Accepted Answer

A)  The animal was sick before slaughter, and the sirloin was contaminated.
B)  The meat became contaminated by bacteria on the barbeque grill, coating both sides of the hamburger patties.
C)  The meat became contaminated by bacteria from other foods in your refrigerator.
D)  The meat grinder was contaminated, and bacteria were transferred and distributed throughout the meat.

Question 15

Identify the chemical formula missing from the following equation. Yeast + _________ → 2C2H5OH + 2CO2

Accepted Answer

A)  H2O
B)  C5H12O5
C)  O2
D)  C6H12O6
E)  CH3CHO

Question 16

Which is not used as a chemical preservative in food?

Accepted Answer

A)  Organic acids
B)  Ethylene oxide gas
C)  Sulfite
D)  Antibiotics
E)  Salt

Question 17

A pure or mixed sample of known microbes added to food is a(n)  ______.

Accepted Answer

A)  aerator
B)  leavening
C)  flavor inducer
D)  fermenter
E)  starter culture

Question 18

The yeast used in making bread, beer, and wine is ______.

Accepted Answer

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

Question 19

A quick warming of chicken or eggs is enough to kill Salmonella.

Accepted Answer

A) True 
 B)False

Question 20

Potable water must be ______.

Accepted Answer

A)  free of pathogens
B)   absolutely clear
C)   free of all elements
D)   sterile

Exam 25: Applied Microbiology and Food and Water Safety

Which of the following statements regarding waterborne pathogens is incorrect?

Correct Answer
verified

Most cases of food poisoning occur in the home, not restaurants.

Correct Answer
verified

What type of radiation is best for destroying microbes throughout food?

Correct Answer
verified

A quick warming of chicken or eggs is enough to kill Salmonella.

Correct Answer
verified

Which of the following statements regarding coliform bacteria is correct?

Correct Answer
verified

The products of maltose fermentation in bread-making are ______.

Correct Answer
verified

A pure or mixed sample of known microbes added to food is a(n) ______.

Correct Answer
verified

Which of the following is an example of a secondary metabolite?

Correct Answer
verified

The yeast used in making bread, beer, and wine is ______.

Correct Answer
verified

Identify the chemical formula missing from the following equation. Yeast + _________ → 2C₂H₅OH + 2CO₂

Correct Answer
verified

Correct Answer
verified

A 100 ml sample of water is filtered through a sterile membrane, and the membrane is transferred to a plate of m-Endo agar.Following overnight incubation at 37°C, 57 green metallic colonies appear.The coliform count is

Correct Answer
verified

Potable water must be ______.

Correct Answer
verified

The basis of the membrane filter technique is that

Correct Answer
verified

Which is not used as a chemical preservative in food?

Correct Answer
verified

You have to determine what method is best to prevent the growth of microorganisms in your company's food, ham roasts.This method should be efficient, have a high kill rate, not change the food integrity or taste for the most part, and not add much in the way of chemicals.What would you choose?

Correct Answer
verified

The starting substrate for vinegar production is ______.

Correct Answer
verified

"Live and Active Cultures" on the label of many yogurt products means that

Correct Answer
verified

Analysis of a water sample by a series of presumptive, confirmatory, and completed tests that provide an estimate of coliform numbers in the water is called the ______.

Correct Answer
verified

All of the following are food-borne pathogens except ______.

Correct Answer
verified

Exam 25: Applied Microbiology and Food and Water Safety

Which of the following statements regarding waterborne pathogens is incorrect?

Correct AnswerverifiedShow Answer

Most cases of food poisoning occur in the home, not restaurants.

Correct AnswerverifiedShow Answer

What type of radiation is best for destroying microbes throughout food?

Correct AnswerverifiedShow Answer

A quick warming of chicken or eggs is enough to kill Salmonella.

Correct AnswerverifiedShow Answer

Which of the following statements regarding coliform bacteria is correct?

Correct AnswerverifiedShow Answer

The products of maltose fermentation in bread-making are ______.

Correct AnswerverifiedShow Answer

A pure or mixed sample of known microbes added to food is a(n) ______.

Correct AnswerverifiedShow Answer

Which of the following is an example of a secondary metabolite?

Correct AnswerverifiedShow Answer

The yeast used in making bread, beer, and wine is ______.

Correct AnswerverifiedShow Answer

Identify the chemical formula missing from the following equation. Yeast + _________ → 2C2H5OH + 2CO2

Correct AnswerverifiedShow Answer

Correct AnswerverifiedShow Answer

A 100 ml sample of water is filtered through a sterile membrane, and the membrane is transferred to a plate of m-Endo agar.Following overnight incubation at 37°C, 57 green metallic colonies appear.The coliform count is

Correct AnswerverifiedShow Answer

Potable water must be ______.

Correct AnswerverifiedShow Answer

The basis of the membrane filter technique is that

Correct AnswerverifiedShow Answer

Which is not used as a chemical preservative in food?

Correct AnswerverifiedShow Answer

You have to determine what method is best to prevent the growth of microorganisms in your company's food, ham roasts.This method should be efficient, have a high kill rate, not change the food integrity or taste for the most part, and not add much in the way of chemicals.What would you choose?

Correct AnswerverifiedShow Answer

The starting substrate for vinegar production is ______.

Correct AnswerverifiedShow Answer

"Live and Active Cultures" on the label of many yogurt products means that

Correct AnswerverifiedShow Answer

Analysis of a water sample by a series of presumptive, confirmatory, and completed tests that provide an estimate of coliform numbers in the water is called the ______.

Correct AnswerverifiedShow Answer

All of the following are food-borne pathogens except ______.

Correct AnswerverifiedShow Answer

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Identify the chemical formula missing from the following equation. Yeast + _________ → 2C₂H₅OH + 2CO₂

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
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