HW 14-15

Question 1

Viral replication occurs in:
1)the intracellular state only
2)the extracellular state only
3)both the intracellular state and the extracellular state
4)either the intracellular state or the extracellular state, depending on the virus involved.

Answer 1

the intracellular state only

Question 2

A plaque is:
1)A cell that has been killed by a virus
2)A cell that caries a silent virus within it
3)A site in the genome where a virus has inserted itself
4)A region of host cells that have been lysed by viruses
5)A region that viral particles have migrated to reaching high concentrations

Answer 2

A region of host cells that have been lysed by viruses

Question 3

T4

Answer 3

ds, DNA Polymerase

Question 4

MS2

Answer 4

ssRNA, RNA Replicase

Question 5

Influenza

Answer 5

ssRNA, RNA Replicase

Question 6

HIV

Answer 6

ssRNA, REverse Transcriptase

Question 7

When a phage genome is inserted into the host cell chromosome, the phage genome is called a:

Answer 7

prophage

Question 8

The proteins in viral envelopes that are involved in host-cell binding are called____ proteins

Answer 8

spike

Question 9

Explain how Influenza viruses can rapidly acquire major changes in their antigenic character.

Answer 9

Coinfection of one animal/cell by two strains of influenza can allow mixing of the segmented genome producing new strains that have never been seen before and this causes them to have no immunity against.

Question 10

Which of the following foods is NOT produced using a microbial fermentation process?
1)Cheese
2)Pickles
3)Salami
4)Soy milk
5)Yeast bread
6)Yogurt

Answer 10

Soy milk

Question 11

Food-borne illness caused by Campylobacter results when:
1)Campylobacter infected food service workers cough on food
2)Food containing Campylobacter spores is consumed
3)Food containing Campylobacter toxin is consumed
4)Food containing Campylobacter growing cells is consumed

Answer 11

Food containing Campylobacter growing cells is consumed

Question 12

Heating food for a short time at a moderate temperature to reduce microbe numbers is called:

Answer 12

Pasteurization

Question 13

Fermentation of food products produces ____ or _____, which limit further microbial growth.

Answer 13

alcohol, acids

Question 14

Consuming food that contains a toxin results in food:

Answer 14

poisoning

Question 15

Consuming food that contains a pathogen results in food:

Answer 15

infection

Question 16

Describe three factors that result in Listeria monocytogenes being commonly found as a contaminant of processed meat products.

Answer 16

1)Found in many water and soil samples, contamination during food processing.
2)Acid and Salt tolerant
3)High pathogenicity