Question 1

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 2

Which of the following is not a step in the mass production of an organic substrate in a fermentor?

Accepted Answer

A)   Remove waste products and dispose responsibly.
B)   Add enzymes to catalyze all required steps in the process.
C)   Inoculate the sterile media in the growth vessel with the microbe of interest.
D)   Adjust the environmental conditions for optimal growth of the organism.
E)   Harvest cells and purify the product.

Question 3

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 4

Which statement is true regarding pasteurization?

Accepted Answer

A)   It does not kill all microorganisms in milk.
B)   The process was first used in the wine industry.
C)   During pasteurization, the heating is done very quickly to prevent a change in the integrity and taste of the product.
D)   All statements are true.

Question 5

Place the steps of the water purification process in order.

Accepted Answer

A)   Release into a water reservoir, aeration, filtration and settling, chemical disinfection
B)   Aeration, filtration and settling, chemical disinfection, release into a water reservoir
C)   Chemical disinfection, aeration, filtration and settling, release into a water reservoir
D)   Filtration and settling, chemical disinfection, aeration, release into a water reservoir

Question 6

Industrial microbiology is used in the production of ______.

Accepted Answer

A)   antibiotics
B)   hormones
C)   vitamins
D)   vaccines
E)   All of the choices are correct. E

Question 7

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 8

Secondary metabolites are essential molecules needed by the microorganism.

Accepted Answer

A) True 
 B)False

Question 9

The starting substrate for vinegar production is ______.

Accepted Answer

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

Question 10

Preventing the incorporation of microbes into food can by achieved by

Accepted Answer

A)   washing fruits and vegetables.
B)   aseptic techniques for handling meat, eggs, and milk.
C)   handwashing and proper hygiene in the kitchen.
D)   avoiding cross-contamination of utensils and cutting boards.
E)   All of the choices are correct.

Question 11

Which of the following is not a desired outcome from using microbes in making bread?

Accepted Answer

A)   Helping the dough rise
B)   Leavening
C)   Giving flavor and odor
D)   Producing ethyl alcohol
E)   Conditioning the dough to make it workable

Question 12

The first step in sewage treatment is ______.

Accepted Answer

A)   chlorination
B)   aeration and settling
C)   filtration
D)   sedimentation

Question 13

The organism used to make bleu cheese is ______.

Accepted Answer

A)   Micrococcus
B)   Penicillium roqueforti
C)   Leuconostoc mesenteroides
D)   Propionibacterium
E)   Streptococcus lactis B

Question 14

A good range of temperature to store food is ______.

Accepted Answer

A)   0° to 50°C
B)   20° to 80°C
C)   below 10°C and above 80°C
D)   below 4°C and above 60°C
E)   below -10°C and above 100°C

Question 15

Yeast fermentation in breads is aerobic.

Accepted Answer

A) True 
 B)False

Question 16

The first stage in making vinegar involves fermentation by ______.

Accepted Answer

A)   Gluconobacter
B)   Pediococcus
C)   Spirulina
D)   Saccharomyces
E)   Acetobacter

Question 17

The most prominent water-borne pathogens of recent times include all of the following except ______.

Accepted Answer

A)   Norwalk viruses
B)   Salmonella
C)   Cryptosporidium
D)   Staphylococcus

Question 18

Which organism is not a common cause of food poisoning,but its frequency is dramatically increasing as warmer ocean temperatures expand its habitat toward the U.S.?

Accepted Answer

A)   Shiga-toxin-producing
B)   Salmonella
C)   Campylobacter
D)   Vibrio
E)   coli

Question 19

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. B

Question 20

Which enzyme is used in medicine as a blood thinner?

Accepted Answer

A)   Hemolysin
B)   Protease
C)   Cellulase
D)   Streptokinase
E)   Rennet

Exam 25: Applied Microbiology and Food and Water Safety

The basis of the membrane filter technique is that

Correct AnswerverifiedShow Answer

Which of the following is not a step in the mass production of an organic substrate in a fermentor?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Which statement is true regarding pasteurization?

Correct AnswerverifiedShow Answer

Place the steps of the water purification process in order.

Correct AnswerverifiedShow Answer

Industrial microbiology is used in the production of ______.

Correct AnswerverifiedE

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

Correct AnswerverifiedShow Answer

Secondary metabolites are essential molecules needed by the microorganism.

Correct AnswerverifiedShow Answer

The starting substrate for vinegar production is ______.

Correct AnswerverifiedShow Answer

Preventing the incorporation of microbes into food can by achieved by

Correct AnswerverifiedShow Answer

Which of the following is not a desired outcome from using microbes in making bread?

Correct AnswerverifiedShow Answer

The first step in sewage treatment is ______.

Correct AnswerverifiedShow Answer

The organism used to make bleu cheese is ______.

Correct AnswerverifiedB

A good range of temperature to store food is ______.

Correct AnswerverifiedShow Answer

Yeast fermentation in breads is aerobic.

Correct AnswerverifiedShow Answer

The first stage in making vinegar involves fermentation by ______.

Correct AnswerverifiedShow Answer

The most prominent water-borne pathogens of recent times include all of the following except ______.

Correct AnswerverifiedShow Answer

Which organism is not a common cause of food poisoning,but its frequency is dramatically increasing as warmer ocean temperatures expand its habitat toward the U.S.?

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 AnswerverifiedB

Which enzyme is used in medicine as a blood thinner?

Correct AnswerverifiedShow Answer

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E

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B

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B

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