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Food Microbiology > Test 1 > Flashcards

Test 1 Flashcards

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1
Q

Which of the following is a eukaryote?

a. E. coli
b. cyanobacteria
c. Salmonella
d. Saccharomyces
e. Listeria

A

d. Saccharomyces

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2
Q

Which of the following is a Gram-­‐positive rod?

a. E. coli
b. Staphylococcus aureus
c. Bacillus cereus
d. Moraxella
e. Salmonella

A

c. Bacillus cereus

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3
Q

A virus that is specific for bacteria is called:

a. bacteriocin
b. adenovirus
c. bacteriophage
d. monoclonal
e. peritrichous

A

c. bacteriophage

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4
Q

Under phase contract microscopic examination (without
staining), you observe rod-­‐shaped bacterial cells with each containing a single spore.

The Gram reaction for this organism would be:

a. Gram positive
b. Gram negative
c. both
d. neither
e. can’t tell from this information

A

a. Gram positive

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5
Q

Which of the following are characterized as “aerobic or
facultatively anaerobic Gram negative, non-­
sporeforming rods that ferment lactose with gas after 48 hr at 35°C?”

a. Listeria monocytogenes
b. coliforms
c. Salmonella
d. Penicillium expansum
e. Clostridium botulinum

A

b. coliforms

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6
Q

When serotyping bacteria, the “H” refers to:

a. somatic antigen
b. flagellar antigen
c. capsular antigen
d. hyaluronic acid
e. helical

A

b. flagellar antigen

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7
Q

Which of the following organisms has the thinnest cell
wall?

a. Staphylococcus aureus
b. Streptococcus
c. Listeria monocytogenes
d. Salmonella Typhimurium
e. Lactococcus lactis

A

d. Salmonella Typhimurium

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8
Q

This genus of bacteria was formerly simply referred to as “aerotolerant” Campylobacter.

a. Listeria
b. Escherichia
c. Cronobacter
d. Enterobacter
e. Arcobacter

A

e. Arcobacter

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9
Q

Which of the following DNA base pairs is the most stable?

a. guanine-­‐thymine
b. guanine-­‐cytosine
c. adenine-­‐thymine
d. adenine-­‐cytosine
e. none of these bonds are very stable

A

b. guanine-­‐cytosine

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10
Q

Observation of a microbial culture under 100x phase contrast microscopy reveals relatively large, spiral shaped rods. Which of the following is the most likely identity?

a. Vibrio
b. Spirogyra
c. Peritrichous
d. Escherichia
e. Camplyobacter

A

e. Camplyobacter

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11
Q

A small, circular double-­‐stranded DNA molecule that is distinct from chromosomal DNA is:

a. plasmid
b. polymorphism
c. geotrope
d. isotope
e. ropadope

A

a. plasmid

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12
Q

What happens to double-­‐stranded DNA if it is heated to 95°C?

a. it melts
b. it replicates
c. it is rendered inactive
d. it separates into two single strands
e. it hybridizes

A

d. it separates into two single strands

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13
Q

This milkborne pathogen causes undulant fever in humans.

a. Camplyobacter
b. Undulenta
c. Brucella
d. Pasteurella
e. Nestietta

A

c. Brucella

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14
Q

This organism is the most common cause of aerobic spoilage of meat.

a. Lactobacillus
b. Desulfotomaculum
c. Carnobacterium
d. Pseudomonas
e. Bacteroides

A

d. Pseudomonas

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15
Q

When a wine steward brings you the cork to smell, for what are you smelling?

a. a nice bouquet
b. vinegar
c. sulfur
d. copper
e. duh…..wine

A

b. vinegar

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16
Q

This organism causes black rot of vegetables?

a. Moraxella
b. Micrococcus
c. Citrobacter
d. Vegobacter
e. Xanthomonas

A

e. Xanthomonas

17
Q

What color do Gram-­‐positive bacteria stain?

a. purple/violet
b. red
c. green
d. they don’t stain
e. depends on your choice of stains

A

e. depends on your choice of stains

18
Q

Bacterial flagella surrounding the cell are referred to as:

a. monotrichous
b. lophotrichous
c. peritrichous
d. amphitrichous
e. multitrichous

A

c. peritrichous

19
Q

A Gram-­‐positive bacterium that appears as grape-­‐like clusters under microscopic examination is most likely:

a. Micrococcus
b. Staphylococcus
c. Streptococcus
d. Lactococcus
e. Clusterococcus

A

b. Staphylococcus

20
Q

Historically, pork has been overcooked because of concerns for:

a. Arcobacter
b. dinoflagellates
c. Salmonella
d. Yersinia
e. Trichinella

A

e. Trichinella

Food Microbiology (8 decks)

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