Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Microbiology > Exam 2 Applied and Environmental Microbiology > Flashcards

Exam 2 Applied and Environmental Microbiology Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

Use of microorganisms in food production to prevent spoilage and illness

A

Food microbiology

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Application of microbes to industrial manufacturing processes

A

Industrial microbiology

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Three functions of microbial metabolism

A

Act as preservative
Destroy pathogenic microbes and toxins
Add nutritional value

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Any desirable change that occurs to a food or beverage as a result of microbial growth

A

Fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Composed of known microorganisms that consistently perform specific fermentations

A

Starter cultures

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Adverse changes to a food due to the action of microorganisms

A

Spoilage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Bread
Beer
Sake
Whiskey/Vodka

A

Grain-based Fermentations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q 
Sauerkraut
Hot pepper sauce
Olives
Kimchi
Pickles
A

Vegetable-based fermentations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Miso
Soy Sauce
Tempeh

A

Bean-based fermentations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Chocolate
Coffee
Vanilla

A

Bean-based fermentations (different bean)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Wine
Some liquors
Vinegar
Kombucha

A

Fruit-based fermentations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Mead

A

Honey-based fermentations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Buttermilk
Yogurt
Cheese
Kefir

A

Dairy-based fermentations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Official State Microbe of Wisconsin

A

Lactococcus lactis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Salami
Pepperoni
Prosciutto

A

Meat-based fermentations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Nutrient rich, moist, and unprotected foods with MINIMAL storage time

A

Perishable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Can store sealed for months without spoiling

A

Semi-perishable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Dry or canned foods that can be stored indefinitely

A

Non-perishable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Sugar and salt remove water from food. They are known as this

A

Preservatives

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

This temperature prevent food spoilage

A

High temps

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

This temperature is desirable for food storage

A

Low temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Consumption of living microorganisms

A

Food infections

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Consumption of microbial toxins rather than the microbe

A

Food intoxications

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

38% (the highest amount) of foodborne illnesses come from this

A

Food service industry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

25% of foodborne illnesses come from this

A

Home preparation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Most common cause of diarrhea of all foodborne agents

A

Campylobacter jejuni

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

These two forms of bacteria grow at fridge temps

A

Yersinia enterocolitica

Listeria monocytogenes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Second most common cause of foodborne illnesses

A

Salmonella

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Third most common cause of foodborne illnesses

A

Shigella

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Number one cause of foodborne illnesses

A

Norovirus

31
Q

Where is industrial microbiology used?

A 
Industrial fermentation
Industrial products
Water and wastewater treatment
Disposal and cleanup of biological wastes
Treatment of mine drainage
32
Q

Physical water pollution

A

Presence of particulate matter

33
Q

Chemical water pollution

A

Presence of inorganic or organic compounds

34
Q

Biological water pollution

A

Too many or non-native microorganisms (polluted waters)

35
Q

Vibrio cholerae

A

Cholera

36
Q

Campylobacter jejuni

A

Acute gastroenteritis

37
Q

Salmonella spp.

A

Salmonellosis, typhoid fever

38
Q

Shigella spp.

A

Shigellosis (bacterial dysentery)

39
Q

Escherichia coli

A

Acute gastroenteritis

40
Q

Hepatitis A virus

A

Infectious hepatitis

41
Q

Norovirus

A

Acute gastroenteritis

42
Q

Poliovirus

A

Poliomyelitis

43
Q

Giardia intestinalis

A

Giardiasis

44
Q

Schistosoma spp.

A

Schistosomiasis

45
Q

Entamoeba histolytica

A

Amebic dysentery

46
Q

Water that is considered safe to drink

A

Potable water

47
Q

Presence of this in water indicates fecal contamination

A

Coliforms

48
Q

What are the 4 stages for the treatment of drinking water

A

Coagulation and flocculation
Sedimentation
Flitration
Disinfection

49
Q

In the coagulation and flocculation stage, this chemical is added to help the flocs settle to the bottom

A

Alum

50
Q

In the sedimentation stage, what is removed from the water?

A

Large and particulate materials

51
Q

In the filtration stage, what are three methods of removal?

A

Sand filtration
Activated charcoal
Membrane filtration

52
Q

In the disinfection stage, inactivation of remaining microbes can occur by what 3 methods?

A

Chlorine
Ozone
UV light

53
Q

What are the 4 stages for traditional wastewater treatment?

A

Primary treatment: sedimentation
Secondary treatment
Chemical treatment
Sludge treatment

54
Q

What percentage of BODs are removed during primary treatment of wastewater?

A

25-35%

55
Q

What percentage o BODs are removed during secondary treatment of wastewater?

A

75-95%

56
Q

Describe the chemical treatment of wastewater.

A

Chlorination and/or filtration prior to release

57
Q

Describe the sludge treatment of wastewater

A

Anaerobic digestion of sludge and the methane is burned off or trapped for fuel

58
Q

Uses organisms to clean up toxic, hazardous, or recalcitrant compounds by degrading them to harmless compounds

A

Bioremediation

59
Q

Microbes encouraged to degrade toxic substances in soil or water or addition of nutrients to stimulate microbial growth

A

Natural bioremediation

60
Q

Genetically modified microbes specifically degrade certain pollutants

A

Artificial bioremediation

61
Q

Uses microbes or their toxins to terrorize human populations

A

Bioterrorism

62
Q

Uses microbes to terrorize human populations by destroying their food supply

A

Agroterrorism

63
Q

What is the criteria for assessing biological threats to humans?

A

Public health impact
Delivery potential (how easily it’s introduced)
Public perception
Public health preparedness

64
Q

Variola major (orthopoxvirus)

A

Smallpox

65
Q

Bacillus anthracis (bacterium)

A

Anthrax, source is soil

66
Q

Yersinia pestis (bacterium)

A

Plague, source is small rodents

67
Q

Clostridium botulinum toxin (bacterial)

A

Botulism, source is soil

68
Q

Francisella tularensis (bacterium)

A

Tularemia, source is wild animals

69
Q

Filoviruses and arenaviruses

A

Viral hemorrhagic fevers, source is unknown

70
Q

Handling pathogens that do not cause disease in healthy humans

A

Biosafety level 1

71
Q

Handling of moderately hazardous agents

A

BSL-2

72
Q

Handling of microbes in safety cabinets since they may cause serious or potentially lethal disease after inhalation

A

BSL-3

73
Q

Handling of microbes that cause severe or fatal disease

A

BSL-4

74
Q

What are two roles of recombinant genetic technology in bioterrorism

A

Could use to create new or modify biological threats

Could be used to thwart bioterrorism

Microbiology (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions