Chapter 25: Applied Microbiology And Food And Water Safety

Front 1

The study of the practical use of microbes in various industries and technologies is
A. applied microbiology.
B. biotechnology.
C. bioengineering.
D. microbial ecology.
E. industrial microbiology.

Back 1

A. applied microbiology.

Front 2

The mass, controlled culture of microbes to produce desired organic compounds is
A. biotechnology.
B. fermentation.
C. biosynthesis.
D. biodegradation.
E. bioremediation.

Back 2

B. fermentation.

Front 3

Which is the first step in water purification?
A. chlorination
B. aeration and settling
C. sedimentation
D. storage
E. filtration

Back 3

C. sedimentation

Front 4

In which step of water purification does water move through sand beds and activated charcoal?
A. chlorination
B. aeration and settling
C. sedimentation
D. storage
E. filtration

Back 4

E. filtration

Front 5

Primary sewage treatment includes
A. sludge digesting.
B. skimming.
C. filtration.
D. chlorination.
E. aeration.

Back 5

B. skimming

Front 6

The final treatment of sewage before release into the environment is
A. sludge digesting.
B. skimming.
C. filtration.
D. chlorination.
E. aeration.

Back 6

D. chlorination.

Front 7

What chemical is used in both water purification and sewage treatment to give long-term disinfection?
A. fluorine
B. activated charcoal
C. copper sulfate
D. chlorine

Back 7

D. chlorine

Front 8

A pure or mixed sample of known microbes added to food is a/an
A. leavening.
B. fermenter.
C. starter culture.
D. flavor inducer.
E. aerator.

Back 8

C. starter culture.

Front 9

Which of the following is not a desired outcome from using microbes in bread-making?
A. leavening
B. giving flavor and odor
C. producing ethyl alcohol
D. conditioning the dough to make it workable
E. helping the dough rise

Back 9

C. producing ethyl alcohol

Front 10

Which of the following is not a gas-forming microbe used to make bread?
A. Saccharomyces cerevisiae
B. Clostridium perfringens
C. Coliform bacteria
D. Heterofermentative lactic acid bacteria
E. Streptococcus lactis

Back 10

E. Streptococcus lactis

Front 11

The products of yeast fermentation in breads are
A. ethanol and water.
B. ethanol and carbon dioxide.
C. carbon dioxide and water.
D. lactic acid and water.
E. lactic acid and carbon dioxide.

Back 11

C. carbon dioxide and water.

Front 12

The yeast used in making bread, beer, and wine is
A. Saccharomyces cerevisiae.
B. Leuconostoc mesenteroides.
C. Streptococcus lactis.
D. Propionibacterium.
E. Spirulina.

Back 12

A. Saccharomyces cerevisiae.

Front 13

Which step in making beer involves sprouting and softening the barley to release amylases to act on
starch and proteases to digest protein?
A. preparing a mash
B. malting
C. aging
D. wort boiled with hops
E. fermentation

Back 13

B. malting

Front 14

Which step in making beer involves soaking malt grain, grinding it, and heating with sugar and starch?
A. preparing a mash
B. malting
C. aging
D. wort boiled with hops
E. fermentation

Back 14

A. preparing a mash

Front 15

Which step in making beer involves inoculating the wort with a species of Saccharomyces?
A. preparing a mash
B. malting
C. aging
D. wort boiled with hops
E. fermentation

Back 15

E. fermentation

Front 16

Which step in wine making involves the crushing of the fruit?
A. aging
B. fermentation
C. preparation of must
D. storage
E. malting

Back 16

C. preparation of must

Front 17

The source of wild yeasts carried in a biofilm on grapes is the
A. must.
B. malt.
C. wort.
D. bloom.
E. lager.

Back 17

D. bloom.

Front 18

Which organism is used to initiate the fermentation of cabbage to make sauerkraut?
A. Saccharomyces cerevisiae
B. Leuconostoc mesenteroides
C. Streptococcus lactis
D. Propionibacterium
E. Spirulina

Back 18

B. Leuconostoc mesenteroides

Front 19

Which organisms are used to make salt pickles?
A. Saccharomyces cerevisiae and Leuconostoc mesenteroides
B. Streptococcus lactis and Lactobacillus
C. Pediococcus cerevisiae and Lactobacillus plantarum
D. Propionibacterium and Spirulina
E. Leuconostoc mesenteroides and Spirulina

Back 19

C. Pediococcus cerevisiae and Lactobacillus plantarum

Front 20

The first stage in making vinegar involves fermentation by
A. Gluconobacter.
B. Saccharomyces.
C. Acetobacter.
D. Propionibacterium.
E. Spirulina.

Back 20

B. Saccharomyces.

Front 21

Which bacteria ferment milk lactose, producing acids that curdle milk?
A. Saccharomyces cerevisiae
B. Leuconostoc mesenteroides
C. Streptococcus lactis and Lactobacillus
D. Propionibacterium
E. Spirulina

Back 21

C. Streptococcus lactis and Lactobacillus

Front 22

The organism used to make bleu cheese is
A. Penicillium roqueforti.
B. Leuconostoc mesenteroides.
C. Streptococcus lactis.
D. Propionibacterium.
E. Micrococcus.

Back 22

A. Penicillium roqueforti.

Front 23

What is made by adding Streptococcus thermophilus and Lactobacillus bulgaricus to milk?
A. kefir
B. cheese
C. sour cream
D. tofu
E. yogurt

Back 23

E. yogurt

Front 24

Which of the following is a/are microorganism/s that can be used as food?
A. Spirulina
B. Methylophilus methylotrophus
C. algae
D. Fusarium graminearum
E. All of the choices are correct.

Back 24

E. All of the choices are correct.

Front 25

All of the following are food-borne pathogens except
A. Salmonella.
B. Campylobacter jejuni.
C. Lactobacillus acidophilus.
D. Clostridium perfringens.
E. Staphylococcus aureus.

Back 25

C. Lactobacillus acidophilus.

Front 26

Preservation of food to limit microbial survival and growth includes
A. high temperature and pressure.
B. pasteurization.
C. refrigeration and freezing.
D. irradiation.
E. All of the choices are correct.

Back 26

E. All of the choices are correct.

Front 27

Preventing the incorporation of microbes into food can by achieved by
A. washing of 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.

Back 27

E. All of the choices are correct.

Front 28

A good range of temperature to store food is
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.

Back 28

D. below 4°C and above 60°C.

Front 29

What type of radiation is best for destroying microbes throughout food?
A. ultraviolet
B. visible light
C. gamma rays
D. infrared
E. microwaves

Back 29

C. gamma rays

Front 30

Which is not used as a chemical preservative in food?
A. antibiotics
B. organic acids
C. sulfite
D. ethylene oxide gas
E. salt

Back 30

A. antibiotics

Front 31

Nitrates and nitrites are used in cured meats to prevent
A. botulism intoxication.
B. S. aureus food poisoning.
C. mold growth.
D. infection from fruits and nuts.

Back 31

A. botulism intoxication.

Front 32

Bacteriophages sprayed on cold-cuts are effective against
A. Mycobacterium.
B. S. aureus.
C. Listeria.
D. Clostridium.
E. coliforms.

Back 32

C. Listeria.

Front 33

Industrial microbiology is used in the production of
A. antibiotics.
B. hormones.
C. vitamins.
D. vaccines.

E. all of the choices are correct

Back 33

E. all of the choices are correct

Front 34

Which of the following is not true of industrial microbiology?
A. Primary metabolites are essential to a microbe's function.
B. Secondary metabolites include vitamins, antibiotics, and steroids.
C. Growth environment is enhanced to increase metabolite synthesis.
D. Select microbial strains are not controlled by feedback mechanisms.

Back 34

B. Secondary metabolites include vitamins, antibiotics, and steroids.

Front 35

A device in which mass cultures are grown, reactions take place, and product develops is a/n
A. sparger.
B. activator.
C. fermentor.
D. vat.
E. incubator.

Back 35

C. fermentor.

Front 36

Bacillus thuringiensis
A. causes food poisoning.
B. produces a biopesticide.
C. is used in cheese making.
D. is a microorganism used as food.

Back 36

B. produces a biopesticide.

Front 37

Which enzyme is used in medicine as a blood thinner?
A. streptokinase
B. protease
C. catalase
D. rennet
E. cellulase

Back 37

A. streptokinase

Front 38

Which of the following pathogens does not match its condition?
A. E. coli - diarrhea
B. Vibrio cholerae - cholera
C. Shigella dysenteriae - dysentery
D. Saccharomyces cerevisiae - vomiting

Back 38

D. Saccharomyces cerevisiae - vomiting

Front 39

What is missing from the following equation:
Yeast + _________ → 2C2H5OH + 2CO2
A. C5H12O5
B. O2
C. C6H12O6
D. H2O
E. CH3CHO

Back 39

C. C6H12O6

Front 40

Hazard Analysis and Critical Control Point Principle (HACCP) procedures include
A. determining the microbial load in preprocessed food.
B. determining adequate separation of waste and ready-to-eat product/s.
C. sanitary guidelines and sufficient employee training.
D. All of the choices are correct.

Back 40

D. All of the choices are correct.

Front 41

True of False: In the secondary phase of water treatment, organic matter undergoes biodegradation by a diverse mix of bacteria, algae, and protozoa.

Back 41

True

Front 42

True of False: Yeast fermentation in breads is aerobic.

Back 42

True

Front 43

True of False: Rennin is added to cheese to help preserve it.

Back 43

False

Front 44

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

Back 44

True

Front 45

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

Back 45

False

Front 46

True of False: Freezing chicken does not kill Salmonella.

Back 46

True

Front 47

True of False: Irradiated food becomes radioactive.

Back 47

False

Front 48

True of False: Dehydration is an excellent microbicidal method.

Back 48

False

Front 49

True of False: In batch fermentation, substrate is added continuously and the product is siphoned off throughout the run.

Back 49

False

Front 50

True of False: Secondary metabolites are essential molecules needed by the microorganism.

Back 50

False

Front 51

Place the steps of the water purification process in order.
A. filtration and settling, chemical disinfection, aeration, release into a water reservoir
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. release into a water reservoir, aeration, filtration and settling, chemical disinfection

Back 51

B. aeration, filtration and settling, chemical disinfection, release into a water reservoir

Front 52

The difference between water purification and sewage treatment is:
A. the types of microorganisms used for the treatment.
B. the amount of air pumped into the water for treatment.
C. whether the water comes out of peoples' house or not.
D. there is microbial degradation in sewage treatment, but not at all in water purification.

Back 52

D. there is microbial degradation in sewage treatment, but not at all in water purification.

Front 53

Sewage treatment processes result in the production of _________, which can then be used to make electricity.
A. carbohydrates
B. hydrogen gas
C. methane
D. nitrates

Back 53

C. methane

Front 54

Potable water must be:
A. absolutely clear.
B. free of pathogens.
C. totally free of microorganisms.
D. free of all elements.

Back 54

B. free of pathogens.

Front 55

Indicator bacteria for contaminated water are:
A. coliforms.
B. Clostridia.
C. Staphylococci.
D. all bacteria, since there should be no bacteria at all in treated water.

Back 55

A. coliforms.

Front 56

Analysis of a water sample by a series of presumptive, confirmatory, and completed tests that help establish an estimate of coliform numbers in the water is called:
A. membrane filter method.
B. most probable number (MPN).
C. standard plate count.
D. PCR.

Back 56

B. most probable number (MPN).

Front 57

Which of the following is not true of coliforms?
A. gram-negative, lactose-fermenting, and gas-producing
B. include E. coli, Enterobacter, and Citrobacter
C. Coliform counts are not specific for a particular species of bacteria.
D. All coliforms come from feces, so finding any of them in water indicates fecal contamination.

Back 57

D. All coliforms come from feces, so finding any of them in water indicates fecal contamination.

Front 58

The most prominent water-borne pathogens of recent times include all except:
A. Staphylococcus
B. Cryptosporidium.
C. Norwalk viruses.
D. Salmonella.

Back 58

A. Staphylococcus

Front 59

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

Back 59

D. bacteria are larger than the holes in the filter.

Front 60

Which of the following statements is true?
A. Microorganisms can be a food source.
B. Microbial metabolism can alter a food to improve its flavor.
C. Not all microorganisms in food cause foodborne disease.
D. All statements are true.

Back 60

D. All statements are true.

Front 61

Picking a nice sirloin roast, you ask the meat manager to grind it up into ground beef, to be used for hamburger meat. Since your husband likes his hamburgers rare, you undercooked the meat just as he likes it. Unfortunately, within 2 days he develops the signs and symptoms of gastrointestinal disease--diarrhea, bloating, and vomiting. Which of the following statements best describes what might have happened?
A. The meat grinder was not cleaned well with disinfectant. When the sirloin was ground up with the grinder, bacteria were transferred to the meat and thoroughly distributed throughout the meat.
B. The sirloin was already contaminated when it was in the whole animal, probably due to the animal being sick.
C. The hamburger meat became contaminated by bacteria that were in other foods in your refrigerator.
D. The meat became contaminated by bacteria on the barbeque grill, coating both sides of the hamburger patties.

Back 61

A. The meat grinder was not cleaned well with disinfectant. When the sirloin was ground up with the grinder, bacteria were transferred to the meat and thoroughly distributed throughout the meat.

Front 62

Which statement is true regarding pasteurization?
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 as to not change the integrity and taste of the product.
D. All statements are true.

Back 62

D. All statements are true.

Front 63

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?
A. filtration
B. pasteurization
C. gamma radiation
D. freezing
E. food preservatives

Back 63

C. gamma radiation

Front 64

You have never seen a container of jelly go bad or be contaminated with microbial growth, even though it is continuously used for months at a time. Which is the best explanation?
A. Jelly is pasteurized.
B. Jelly has a high osmotic pressure.
C. Jelly is filter sterilized.
D. A variety of chemicals are added to jelly to make it inhospitable for bacteria.

Back 64

B. Jelly has a high osmotic pressure.

Front 65

Which microorganism would likely be found in cured bacon?
A. Staphylococcus
B. E. coli
C. Penicillium
D. Saccharomyces

Back 65

A. Staphylococcus

Front 66

The starting substrate for vinegar production is:
A. fruit juice
B. an alcoholic solution
C. water
D. a salt solution

Back 66

B. an alcoholic solution

Front 67

The disadvantage of batch fermentations, as opposed to continuous feed systems, is:
A. there has to be new substrate added to the fermentor all of the time for the fermentation to continue.
B. there is a limit to the amount of product that can be produced since all materials are added to the fermentor at the beginning.
C. it is small scale production of a product.
D. the end product is not as pure as the product made by the continuous feed process.

Back 67

B. there is a limit to the amount of product that can be produced since all materials are added to the fermentor at the beginning.

Front 68

Methane can be produced from agricultural or industrial products by:
A. anaerobic respiration.
B. oxidation of nitrogen gas.
C. fermentation.
D. glycolysis.

Back 68

A. anaerobic respiration.

Front 69

You made your first batch (ever) of wine about 6 weeks ago. You used a new plastic garbage can,
covered with plastic wrap over the top, for the process. Now you get a cup of it out of the container only to find no alcohol--just really bad juice. What went wrong?
A. The plastic of the container released chemicals that killed the yeasts.
B. The yeasts were not under anaerobic conditions.
C. Your yeasts mutated into non-alcohol producing organisms.
D. You bought the wrong yeast species at the store.

Back 69

B. The yeasts were not under anaerobic conditions.

Front 70

Bread production involves a(n) ____________ fermentation.
A. lactic acid
B. alcohol
C. mixed acid
D. aldehyde

Back 70

B. alcohol

Front 71

You want to make wine that will be 20-25% alcohol, but wine rarely gets to that concentration of
alcohol. What can you do to accomplish your goal of high-yield alcohol production?
A. Add more sugar to your starting material.
B. Let your fermentation go longer.
C. Find an alcohol-tolerant yeast strain.
D. Add brandy to your wine.

Back 71

C. Find an alcohol-tolerant yeast strain

Front 72

A common substrate for industrial fermentation products is:
A. alcohol
B. cholesterol
C. nucleotides
D. molasses

Back 72

D. molasses

Front 73

An organism used to make a large variety of industrial products by fermentation is:
A. Penicillium
B. E. coli
C. Salmonella
D. Aspergillus

Back 73

D. Aspergillus

Front 74

What is the best definition of biotransformation?
A. the production of alcohol from a substrate
B. the production of a toxin from a nontoxic chemical
C. the oxidation of sugar to carbon dioxide
D. the use of microorganisms to modify substances that are not normally used for growth

Back 74

D. the use of microorganisms to modify substances that are not normally used for growth

Front 75

Which of the following activities uses microbial biotransformation?
A. production of human hormones
B. alcohol production
C. production of fermented milk products
D. production of antibiotics

Back 75

A. production of human hormones

Front 76

The first product produced by genetic manipulation and recombinant technology was:
A. penicillin.
B. insulin.
C. cortisone.
D. amylase.

Back 76

B. insulin.