Food borne Diseases Sic Questions exam 4

Question 1

1. What food infection is resident in 90% of poultry intestines?
   (A) Salmonella spp.
   (B) Staphylococcus aureus
   (C) Camplyobacter spp.
   (D) Clostridium spp.
   (E) None of the above

Answer 1

C

Question 2

2. The major difference between food poisoning and food infection is ______ .
   (A) Nothing. They are synonymous terms.
   (B) Food poisoning is deadly, and food infection is tolerable.
   (C) Food poisoning is the digestion of microbial toxins, and food infection is the digestion of viable pathogens.
   (D) Both B and C
   (E) None of the above

Answer 2

c

Question 3

3. The pathogenesis of Campylobacter spp. is______ .
   (A) Enterotoxin formation
   (B) Phagocytosis of the host cell by a macrophage
   (C) Direct contact with an infected host
   (D) Inflammation of the intestinal epithelium
   (E) None of the above

Answer 3

d

Question 4

4. The foodborne disease that affects the permeability of the large intestine is ______.
   (A) Staphylococcus aureus
   (B) Clostridium
   (C) Salmonella
   (D) Listeria
   (E) None of the above

Answer 4

a

Question 5

5. Common causes of food poisoning include__.
   (A) Staphylococcus
   (B) Salmonella
   (C) Clostridium
   (D) A and C
   (E) All of the above

Answer 5

D

Question 6

6. This gram negative, Facultative Aerobe is the second most common bacterial food infection.
   (A) Clostridium spp.
   (B) Salmonella spp.
   (C) Campylobacter spp.
   (D) Listeria monocytogenes.
   (E) None of the above

Answer 6

b

Question 7

7. The most common bacterial food infection is caused by this gram negative, Microaerophile.
   (A) Campylobacter spp.
   (B) Listeria monocytogenes
   (C) Salmonella spp.
   (D) Clostridium spp.
   (E) None of the above

Answer 7

A

Question 8

8. The most severe bacterial food infection is__.
   (A) Campylobacter spp.
   (B) Listeria monocytogenes.
   (C) Salmonella spp.
   (D) Clostridium spp.
   (E) None of the above

Answer 8

B

Question 9

9. Which of the following bacterial food infections is said to be the most common?
   (A) Listeria monocytogenes
   (B) Camplyobacter spp.
   (C) Salmonella spp.
   (D) Costridium spp
   (E) None of the above

Answer 9

B

Question 10

10. What makes Listeria monocytogenes the most severe Bacterial Food Infection?
    A.) It is gram positive.
    B.) It can tolerate acid.
    C.) It can tolerate salt.
    D.) It can tolerate cold.
    E.) All of the above.

Answer 10

(Correct Answer: E)

Question 11

11. Why did Typhoid Mary get so many people sick?
    A. She was a chronic carrier of Salmonella ssp.
    B. She never washed her hands
    C. She defecated where she ate
    D. She undercooked the foods she prepared
    E. Both A and B

Answer 11

E

Question 12

12. Where is the most common food infection in the U.S. normally found?
    A. In undercooked pork
    B. In undercooked poultry
    C. In undercooked fish
    D. In contaminated cans of food
    E. All of the above

Answer 12

B

Question 13

13. What allows Listeriosis to survive well in pre-packaged food?
    A. It is acid tolerant
    B. It is salt tolerant
    C. It is cold tolerant
    D. All of the above
    E. None of the above

Answer 13

D

Question 14

How does Listeria monocytogenes progress in the body?
A. Phagocytosis by Macrophage
B. Lysis of Phagosome, Replication
C. Actin-based Motility
D. Invasion of Adjacent Cell and Repeat
E. All of the above

Answer 14

E

Question 15

15. All of the following are food infections EXCEPT?
    A. Salmonella
    B. Campylobacter
    C. Listeria
    D. Clostridium
    E. All are food infections

Answer 15

D

Question 16

What makes food infection more severe than food poisoning?
a. Food infection results from foods with viral microbe presence
b. Food infection results from ingestion of viable pathogens whereas food poisoning happens from ingestion of toxins
c. Food poisoning is worse
d. Food infection is due to more pathogenic microbes than food poisoning
e. None of the above

Answer 16

B

Question 17

Why is Listeria the most severe type of food infection?
a. It is acid, salt, and cold tolerant
b. Infection can result in septicemia or meningitis
c. It’s the most common type of food infection
d. A and B
e. None of the above

Answer 17

D

Question 18

What are some ways to identify contamination in canned foods?
a. Open the container and see if there is mold
b. Tasting the food
c. Container appears bloated or unsealed
d. All of the above
e. None of the above

Answer 18

C

Question 19

19. What are common causes of food poisoning?
    a. Listeria
    b. Staphylococcus
    c. Clostridium
    d. Both B & C
    e. All of the above

Answer 19

D

Question 20

Which food-borne disease is gram positive and a facultative aerobe?
a. Listeria monocytogenes
b. Staphylococcus aureus
c. Salmonella spp.
d. Campylobacter spp.
e. A & B

Answer 20

e

Question 21

21. All the following pathogens except ____ can cause food infections.
    (A) Salmonella
    (B) Clostridium
    (C) Campylobacter
    (D) Listeria
    (E) None of the above

Answer 21

B

Question 22

22. Which characteristic below is unique to Salmonella?
    a. Spores survive canning/cooking
    b. Heat stable
    c. Chronic carriers
    d. Most common bacterial food infection
    e. None of the above

Answer 22

C

Question 23

23. You are working in a hospital and your patient has a severe case of bacterial food infection. While looking at a blood test you notice many rod-shaped bacteria that are in macrophages. Based on this information, which bacteria is infecting your patient?
    a. Campylobacter spp.
    b. Clostridium spp.
    c. Staphylococcus aureus
    d. Listeria monocytogenes
    e. None of the above

Answer 23

D