Score for this quiz:42out of 50
Submitted Jun 28 at 7:51pm
This attempt took 25 minutes.
Question 1
2/ 2pts
All _________________ require a living host to replicate.
bacteria
protozoans
parasites
viruses
Question 2
2/ 2pts
Carnivorous and omnivorous species are the primary hosts of this parasitic
worm:
T. spirilis
T. saginata
T. solium
D. latum
I Question 3
0/ 2pts
The primary reservoir of enteropathogenic E. coli (EPEC) is:
human
cattle
chickens
swine
Question 4
2/ 2pts
Which of the following is NOT considered a disease carrier state:
incubatory carrier
convelescent carrier
asymptomatic carrier
preincubation carrier
Question 5
2/ 2pts
Foodborne norovirus infections most often result from:
infected food handlers
contaminated beef
raw poultry
packaged RTE foods
Question 6
2/ 2pts
The following is considered a foodborne illness:
campylobacteriosis
salmonellosis
norovirus infection
individual feeling sick after consuming a food item
I Question 7
0/ 2pts
Toxicoinfections by C. perfringens are often associated with foods:
handled by infected workers
prepared far in advance
unpasteurized
inadequately cooked
I Question 8
0/ 2pts
Bacteria acquire can new traits from the following biological processes:
mutations
infections with bacteriophages
transformation
conjugation
A and B
all of the above
Question 9
2/ 2pts
Which statement best describes foodborne protozoans?
unicellular parasites
multicellular parasites
obligate intracellular parasites
prokaryotic pathogens
Question 10
2/ 2pts
Intestinal tracts are the primary habitats for most species of these bacteria:
Vibrios
Enterobacteriaceae
Clostridia
Giardia
I Question 11
0/ 2pts
The antigens designated O, H, and K respectivelly represent the
___________________ parts of bacteria:
mitochondria, fimbriae, and capsule
flagellum, capsule, and somatic
fimbriae, flagellum, and somatic
cell wall, flagellum, and capsule
Question 12
2/ 2pts
The greatest number of salmonellosis cases in the U.S. probably result from
the consumption of:
eggs
pork
beef
fish
Question 13
2/ 2pts
Taeniasis is caused by the consumption of undercooked and infected:
fish and pork
beef and fish
chicken and pork
beef and pork
Question 14
2/ 2pts
Invasive and disseminated bacterial infections include those caused by:
norovirus
Trichinella spirilis
Clostridium perfringens
Listeria monocytogenes
Question 15
2/ 2pts
Which of the following is considered a eukaryotic organism?
Salmonella enterica
norovirus
Giardia lamblia
Campylobacter jejuni
Question 16
2/ 2pts
Classification schemes for microorganisms are important to food safety
because:
they assist in the epidemiology of foodborne diseases
they are essential for sanitary practices
they are necessary when using the scientific method
they assist in the treatment of diseases
Question 17
2/ 2pts
The lifecycle of this parasite involves encysting itself in the muscles of a
variety of hosts - including humans.
Giardia lamblia
Diphylobothrium latum
Trichinella spirilis
Cryptosporidium parvum
Question 18
2/ 2pts
Which of the following represents a major branch on the "Tree of Life?”
protozoa
eukarya
algae
prokaryota
Question 19
2/ 2pts
Outbreaks of E. coli O157:H7 infections are most often associated with:
salad or produce
dairy products
ground beef
beef steak
Question 20
2/ 2pts
Pathogens can acquire new traits by:
vertical and horizontal transfer of DNA
transduction and convection of DNA
translation and transcription of DNA
production of plasmid DNA
Question 21
2/ 2pts
Serotyping for Salmonella is based on the _________________ scheme.
Anderson-Johnson
Salmon-Bergey
non-typhi classification
Kaufman-White
Question 22
2/ 2pts
__________________ is considered a member of the family Enterobacteriaceae.
Camplyobacter jejuni
Clostridium perfringens
Listeria monocytogenes
Salmonella enterica
Question 23
2/ 2pts
The ________________ and ______________________ are generally considered
more susceptible to foodborne infections.
middle-aged, elderly
very young, very old
elderly, teenagers
young adults, patients
Question 24
2/ 2pts
Campylobacteriosis is acquired most often from the following foods:
seafood and produce
hamburgers and dairy products
salads and pork products
chicken and unpasteurized milk
Question 25
2/ 2pts
Hemolytic uremic syndrome (HUS) is a complication usually caused by:
EHEC
EIEC
EPEC
Salmonella spp.
