Chapter 32 - "Waterborne and Foodborne Diseases" EXAM 4
False
Antibiotic therapy is not very useful for treating typhoid fever.
-20°C
At approximately what temperature are most household freezers kept?
True
BOTH physical and chemical methods are used to treat and purify water.
true
Cholera can be transmitted by water or food.
positive endospore-forming / exotoxin
Clostridium botulinum is a gram-________ rod that produces an ________.
fecal
Coliforms in a water sample indicate ________ contamination.
True
Escherichia coli is found naturally in the intestines of birds, humans, and animals.
nonperishable
Flour and sugar are classified as ________ foods.
True
Food poisoning generally results from the ingestion of food containing microbial toxins.
True
For much of the period of microbial growth in food, there is no visible or easily detectable change in food quality.
False
Ideally, microbes should be eliminated from all foods.
consuming contaminated shellfish.
In the United States, individuals become infected with Vibrio cholerae most commonly by
contaminated water in coolers, pools, and domestic water systems.
Legionella pneumophila is generally transmitted by
True
Local and state authorities can set standards for recreational water that are above or below the guidelines set by the United States government.
True
Many food infection agents also cause waterborne diseases.
true
Mass-processed ground meat is a particularly common source of infection with EHEC.
true
Norovirus is commonly transmitted by the fecal-oral route.
True
Not all coliforms are pathogenic.
weak acids.
Pickling is a type of food preservation utilizing
True
Properly canned foods typically do not contain living vegetative cells.
refrigeration temperatures.
Psychrotolerant microorganisms can survive and grow at
True
Salmonellosis can be caused by contaminated food or contaminated water.
grows on many foods, is present in some humans that work in food processing, and produces several heat-stable enterotoxins.
Staphylococcus aureus is a common causative agent of foodborne disease because it
microaerophiles.
The Campylobacter spp. are
superantigen enterotoxins.
The Staphylococcus aureus toxins are
True
The critical step in making water safe to drink is chlorination.
contaminated water.
The most common route of transmission of Salmonella enterica typhi worldwide is through
nonacid, home-canned vegetables.
The most common source of individual foodborne botulism outbreaks are due to consumption of
neutral or acidic.
The pH of most foods is
indicator microorganisms
The presence of specific ________ signals that a given water source might be contaminated with pathogens.
reduce water activity (aw).
The principle behind salt or sugar preservation is to
temperature, nutrient value, and water content.
The rate of contaminant microbial growth during the exponential phase in food depends on
True
Treatment of all pathogenic E. coli infections involves supportive therapy and, in some cases, may also include antimicrobial drugs.
small intestine.
Vibrio cholerae primarily infects the
False
Waterborne illness only occurs from exposure to contaminated drinking water, not from recreational use of contaminated water.
eosin-methylene blue agar (EMB)
What is the medium used in the membrane filter (MF) procedure to differentiate fecal coliforms and Escherichia coli?
fungi
What organisms are the most likely pathogens to grow in food that has low water activity or solute-loaded?
decreases.
When solute is added to food products, the water activity (aw)
Environmental Protection Agency
Which U.S. government agency monitors water utility reports?
Legionella pneumophila
Which of the following bacterial pathogens is found in aquatic environments and is commonly present in air conditioning systems?
resistant to chlorination
Which of the following is NOT characteristic of a coliform?
sulfuric acid bacteria
Which organisms are NOT involved in food fermentations?
False
most wastewater treatment facilities employ methods designed to detect each pathogenic organism that may be present in a given sample.
