microbiology chapter 13
All of the following are methods of food preservation EXCEPT Select one: a. ionizing radiation b. desiccation c. microwaves d. high pressure e. osmotic pressure
c
An agent used to reduce the number of bacteria on a toilet would most accurately be called Select one: a. aseptic b. an antiseptic c. a disinfectant d. a fungicide e. virucide
c
An autoclave sterilizes through the use of Select one: a. Dry heat b. Moist heat without pressure c. Moist heat with pressure d. Heat and a disinfectant
c
Which of the following is a sterilization method used for liquids that are damaged by heat? Select one: a. Autoclave b. Dry heat c. Filtration d. Pasteurization
c
_____________ lowers the microbial count of surfaces and utensils to a safe public health level. Select one: a. Sterilization b. Degerming c. Sanitization d. Bacteriostasis
c
A nurse wipes a patient's skin with an alcohol pad before giving an injection, ___________ the area. Select one: a. Sanitizing b. Sterilizing c. Disinfecting d. Degerming
d
Both physical and chemical methods of microbial growth work by damaging Select one: a. The plasma membrane b. Proteins c. Nucleotides d. All of the above
d
Which of the following methods is used to preserve food by slowing the metabolic processes of foodborne microbes? Select one: a. lyophilization b. ionizing radiation c. pasteurization d. freezing e. nonionizing radiation
d
Which of the following pairs of terms is mismatched? Select one: a. sterilant--destroys all living microorganisms b. fungicide--kills yeasts and molds c. virucide--inactivates viruses d. bacteriostatic--kills vegetative bacterial cells e. germicide--kills microbes
d
Which of these microbial control methods would generally have a bacteriostatic, rather than a bacteriocidal effect? a. alcohols b. ionizing radiation c. heat d. refrigeration/freezing
d
Which term describes heat sufficient only to kill endospores of the botulism bacterium? Select one: a. Autoclaving b. Pasteurization c. Phenol coefficient d. Commercial sterilization
d
Select the three best examples of fomites from this list. a. shaking hands b. undercooked food c. airborne droplets from a sneeze d. a used syringe e. somebody else's toothbrush f. a discarded tissue
d, e, f
Staphylococcus aureus and Salmonella belong to which Biological Safety Level? a. BSL-3 b. BSL-0 c. BSL-1 d. BSL-4 e. BSL-2
e
Which of the following factors contribute to hospital-acquired infections? Select one: a. some bacteria metabloize disinfectants b. gram-negative bacteria are resistant to disinfectants c. invasive procedures can providea portal of entry for bacteria d. bacteria may be present in commercial products such as mouthwash e. all of the above
e
Which of these factors would affect the rate of microbial death? Select one: a. Environmental factors b. Number of microbes c. Time of exposure to antimicrobial agent d. Microbial characteristics e. all of these
e
Dry heat and moist heat are equally effective as sterilizing agents as long as both heat methods are using the same temperature. Select one: True False
false
In a disk-diffusion assay, the smaller the zone of inhibition, the more effective the disinfectant. Select one: True False
false
The purpose of aseptic techniques is to sterilize surfaces to prevent the spread of disease. Select one: True False
false
An antimicrobial agent used on living tissue is called Select one: a. an antiseptic b. a disinfectant c. aseptic d. a fumigant
a
Heat as a means of microbial control kills by Select one: a. Denaturing enzymes b. Drying out the cell c. Making the cell explode d. None of the above
a
The lowest temperature at which all the microorganisms will be killed in 10 minutes is the Select one: a. Thermal death point b. Thermal death time c. Decimal reduction time d. Sterilization point
a
The preservation of beef jerky from microbial growth relies on which method of microbial control? Select one: a. desiccation b. lyophilization c. filtration d. ionizing radiation e. high pressure
a
Ultraviolet (UV) light is an example of this type of microbial control: a. nonionizing radiation b. desiccation c. ionizing radiation d. dry heat
a
Which of the following best describes microbial death? Select one: a. At a constant rate b. All cells are killed at once c. Rate of microbial death speeds up and slows down over time d. All of the above
a
Which of the following is a chemical method of microbial control? Select one: a. Phenol b. Autoclave c. Dry heat d. Filtration
a
Which of the following statements regarding antimicrobial agents is FALSE? Select one: a. Some agents inactivate viruses by attacking cell membrane lipids. b. Some agents affect microbial cell membranes by dissolving lipids. c. Silver is used for treating antibiotic-resistant bacteria. d. Some agents kill by denaturing microbial cell proteins. e. Contaminating organic debris such as blood or sputum decrease effectiveness.
a
An agent that stops bacterial growth but does not necessarily kill the cells is called a Select one: a. Bactericide b. Bacteriostatic agent c. Disinfectant d. Antiseptic
b
Noninfectious bacteria belong to which Biological Safety Level? a. BSL-0 b. BSL-1 c. BSL-2 d. BSL-3 e. BSL-4
b
Which of the following is the best method to sterilize that are damaged by heat? Select one: a. autoclave b. membrane filtration c. dry heat d. pasteurization e. freezing
b
Select the two choices that are examples of halogens as chemical disinfectants: a. triclosan b. chlorine c. phenol d. alcohols e. iodine
b, e
