Deck 26: Applied and Environmental Microbiology

Question 1

Why are "fortified" foods more likely to spoil than are unfortified foods?

A) The added vitamins and minerals can promote microbial growth.
B) The foods are fortified by the addition of vitamin-producing microbes.
C) Every step of modification or manipulation of food increases the chance for contamination.
D) Vitamins are frequently contaminated by the microbes that produced them.
E) The vitamins require a neutral pH environment, which is suitable for many microbes.

Answer 1

A

Question 2

Food microbiology applies to

A) the use of microorganisms to make food.
B) the control of microbial activity to prevent foodborne illness.
C) using microbes to solve agricultural problems.
D) the use of microorganisms to make food and the control microbial activity to prevent foodborne illness.
E) using microbes to improve livestock and to solve agricultural problems.

Answer 2

D

Question 3

Which of the following is a eukaryote involved in foodborne illness?

A) Toxoplasma gondii
B) Campylobacter jejuni
C) Listeria monocytogenes
D) Yersinia enterocolitica
E) Naegleria fowleri

Answer 3

A

Question 4

Which of the following items that are commonly added during food preparation can be considered a preservative?

A) apple juice
B) meat broth
C) garlic
D) yeast
E) whey

Question 5

Pickling is an effective means of food preservation involving

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

Question 6

Which of the following methods of preserving food sterilizes it?

A) canning
B) pasteurization
C) drying
D) gamma radiation
E) lyophilization

Question 7

Sulfur dioxide is added to "must" in the production of wine to

A) improve the flavor.
B) allow more control over the fermentation process.
C) provide a necessary nutrient for the fermentation process.
D) prevent tannins from leaching out of wood into the fermenting wine.
E) both enhance flavor and promote fermentation.

Question 8

Which of the following is the correct sequence of steps for beer preparation?

A) mashing, malting, fermentation, clarification, aging
B) malting, mashing, adding hops, fermentation, aging
C) mashing, malting, fermenting, aging, clarification
D) malting, fermenting, adding hops, clarification, aging

Question 9

Which of the following microorganisms associated with food poisoning thrives in cold storage?

A) Salmonella spp.
B) Shigella spp.
C) Clostridium botulinum
D) Escherichia coli
E) Listeria monocytogenes

Question 10

Which of the following additives help preserve food as well as enhancing flavor?

A) cinnamon
B) garlic
C) salt
D) salt and pepper
E) cinnamon, garlic, and salt

Question 11

A researcher studying the impact of agricultural pesticides on native plants discovers a bacterium capable of degrading small amounts of a specific pesticide.The researcher then modifies the bacterial species in the lab to increase the rate of pesticide degradation.This research represents

A) applied microbiology.
B) environmental microbiology.
C) food microbiology.
D) both food microbiology and environmental microbiology.
E) both applied microbiology and environmental microbiology.

Question 12

Which of the following pairs is mismatched?

A) vodka; potatoes
B) white wine; must
C) whiskey; cereal grains
D) beer; malt
E) brandy; fruit juice

Question 13

Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit,grain,or vegetables?

A) beer
B) wine
C) whey
D) vinegar
E) must

Question 14

Which of the following is produced by fermentation?

A) beef jerky
B) pasteurized milk
C) pepperoni
D) mozzarella cheese
E) pepperoni and mozzarella cheese

Question 15

Which of the following is a lactic acid bacterium used in the production of food?

A) Aspergillus oryzae
B) Gluconobacter
C) Leuconostoc
D) Penicillium
E) Saccharomyces cerevisiae

Question 16

Which of the following pairs of industrial microbial products and their uses is MISMATCHED?

A) streptokinase; dissolving blood clots
B) indigo; blue jeans
C) citric acid; antioxidant in food
D) gluconic acid; release of cellulose from flax to make linen
E) phenylalanine; the sweetener aspartame

Question 17

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

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 18

Which of the following is considered an intrinsic factor for food spoilage?

A) degree of processing
B) acidity
C) storage temperature
D) water content
E) storage packaging

Question 19

Secondary metabolites are often useful,and are obtained by

A) harvesting a culture during log phase.
B) allowing a culture to enter stationary phase.
C) growing a culture at sub-optimal temperature.
D) adding chemicals that alter metabolic pathways.
E) using continuous flow culturing.

Question 20

Which of the following common food products is prepared by the fermentation of cabbage?

A) kimchi
B) coleslaw
C) sauerkraut
D) kimchi and sauerkraut
E) coleslaw, kimchi and sauerkraut

Question 21

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

A) penicillin
B) streptokinase
C) phenylalanine
D) rennin
E) erythromycin

Question 22

A patient is brought to the emergency room in a comatose state.The family reports he had complained of nausea and a bad headache in the past couple of days.They also report they had engaged in their normal summer activities: picnicking,fishing and swimming at the lake near their home.His fever is high,and while in the ER,he has a seizure.Which of the following is likely to be responsible for his symptoms?

A) Entamoeba histolytica
B) Giardia intestinalis
C) Gonyaulax
D) Naegleria fowleri
E) Toxoplasma gondii

Question 23

Streptokinase is involved in which of the following?

A) producing antibiotics
B) cheese production
C) biosensors
D) dissolving blood clots
E) insecticide

Question 24

Which of the following human diseases may result from exposure to soil containing the microbe responsible?

A) blastomycosis
B) giardiasis
C) crown gall disease
D)cryptosporidiosis
E) saxitoxin poisoning

Question 25

Which of the following infectious diseases currently tops the list of bioterrorist threats?

A) anthrax
B) the plague
C) smallpox
D) botulism
E) cholera

Question 26

A measure of wastewater treatment is its BOD.This measures the

A) biological organism density.
B) biphosphate oxidizing demand.
C) bacterial optimal density.
D) biochemical oxygen demand.
E) bioparticulate optical density.

Question 27

A new industrial park in your community dumps its wastewater into a large aerated pond,to which nutrients are added.The water from this pond makes its way into a nearby marsh,which eventually drains into a slow-moving stream.This is an example of

A) artificial bioremediation.
B) natural bioremediation.
C) bioreporter use.
D) natural fermentation.
E) a method to make potable water.

Question 28

Which aquatic zone in a lake will have the highest nutrient levels and therefore the densest microbial populations?

A) the littoral zone
B) the limnetic zone
C) the profundal zone
D) the benthic zone
E) the sediment zone

Question 29

Potable water is water that

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 30

Which of the following sets of characteristics describes the highest level of threat potential from biological weapons?

A) a waterborne toxin that is easily introduced into public water supplies and does not replicate in humans
B) a pathogen of livestock transmitted by contact with infected animals but not infected people
C) a human pathogen easily produced as an aerosol and transmissible by respiratory aerosols
D) a pathogen of wheat that could be delivered using crop dusters
E) a microbe that can be introduced into food during packaging and withstands refrigerator temperatures but not typical cooking temperatures

Question 31

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

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 32

Industrial fermentation and fermentation in food production

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 entirely the same microorganisms.

Question 33

Which of the following bacteria is a common soil contaminant that may cause disease in humans?

A) Aspergillus oryzae
B) Bacillus anthracis
C) Cyanobacteria
D) Lactoccocus cremoris
E) Streptomyces scabies

Question 34

Which of the following is a waterborne pathogen that causes severe diarrhea?

A) Entamoeba histolytica
B) Naegleria fowleri
C) Campylobacter jejuni
D) Toxoplasma gondii
E) Gonyaulax species

Question 35

Municipal water treated with chlorine compounds contains

A) no viruses.
B) no bacteria at all.
C) no endospores.
D) no cysts.
E) a decreased microbial load.

Question 36

Which of the following is a microbial product used to reduce crop damage?

A) Bt toxin
B) saxitoxin
C) ice-minus
D) both Bt toxin and ice-minus
E) both Bt toxin and saxitoxin

Question 37

Which of the following is a specific example of bioremediation?

A) the purification of water for drinking
B) the treatment of wastewater
C) the treatment of sludge
D) the degradation of crude oil spilled into the Gulf of Mexico
E) acid mine drainage

Question 38

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

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

Question 39

Which of these microbial products is needed to produce "gasohol"?

A) citric acid
B) methanol
C) ethanol
D) hyaluronidase
E) aspartame

Question 40

Microbial proteases are used

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

Question 41

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

Question 42

Garlic contains an antimicrobial substance called (acetic acid/allicin/benzoic acid).

Question 43

Amino acid and vitamin supplements are prepared from extracts of microbial cultures.

Question 44

The process of preserving foods in brine is called (canning/pickling/salting).

Question 45

Cold is preferred for storing food because it retards microbial growth by slowing down metabolic processes.

Question 46

Which of the following would be most effective in reducing the amount of CO2 in the atmosphere?

A) cyanobacteria
B) anaerobic microbes
C) heterotrophic organisms
D) fungi
E) nitrogen fixers

Question 47

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

Question 48

Without the activities of microorganisms,the functioning of earth's ecosystems would cease.

Question 49

Reducing the water content of food is a highly effective way of reducing food spoilage.

Question 50

Through recombinant DNA technology,many plants now can manufacture their own Bt toxin,which improves fermentation.

Question 51

Which of the following is a nitrogen-fixing bacterium that forms associations with the roots of plants?

A) anaerobic Bacillus species
B) Clostridium species
C) Rhizobium species
D) Azotobacter species
E) cyanobacteria

Question 52

Bioremediation is the process of using organisms to clean up toxic,hazardous compounds by degrading them to less harmful substances.

Question 53

When runoff containing excessive nutrients enters streams and lakes it can result in an overgrowth of cyanobacteria and algae,a process known as

A) eutrophication.
B) oxidation.
C) fixation.
D) ammonification.
E) both ammonification and fixation.

Question 54

The milk product known as (curd/yogurt/whey)is the basis of cheese production.

Question 55

Algae and protozoa in the soil are quite hardy,and therefore their abundance is not a useful indicator of environmental pollution.

Question 56

Pasteurization is a more rigorous process than canning.

Question 57

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

Question 58

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).

Question 59

Which of the following is a common source of antibiotics?

A) Acetobacter
B) Bacillus species
C) Pseudomonas
D) Streptococcus thermophilus
E) Streptomyces

Question 60

Most of the nitrogen in the environment is in the form of nitrogen gas,which is the form used by most organisms.

Question 61

Botryococcus braunii is an alga that produces hydrocarbons at (10/20/30)percent of its dry weight and could be harvested in the future as an alternative fuel.

Question 62

What are the levels of microbial associations in the environment? How do they relate to an ecosystem?

Question 63

How does water quality testing make use of environmental microbiology?

Question 64

The anthrax attack of fall 2001 was accomplished by mailing the agent in ordinary envelopes.This method of delivery took advantage of the ability of Bacillus anthracis to produce (aerosols/endospores/spores).

Question 65

When one microbe's metabolic activities create favorable conditions for another microorganism,this is referred to as (competition/cooperation/facilitation).

Question 66

Benzoic acid is largely a(n)(antifungal/antiprotozoal/pickling)agent and does not affect the growth of many bacteria.

Question 67

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

Question 68

Smallpox is considered a serious potential biological weapon,whereas anthrax has been successfully used as one.Compare and contrast their potential with regard to the criteria for assessing biological threats.

Question 69

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

Question 70

Brandy is made by the same process as wine,but the alcohol is then concentrated by (fermentation/distillation/filtration).

Question 71

The organic material found in topsoil is called (humus/peat/compost).

Question 72

Freezing food and then using a vacuum to draw off the ice crystals is called (dehydration/lyophilization/sublimation).

Question 73

Compare and contrast the two types of foodborne disease.

Question 74

The enzyme (amylase/hyaluronidase/lipase)can be used in injected medications to enhance their rate of absorbance.