Nesters Microbiology A Human Perspective 9th Edition by Denise G. Anderson - Test Bank Instant Download - Complete Test Bank With Answers Sample Questions Are Posted Below Nester’s Microbiology, 9e (Anderson) Chapter 5 Control of Microbial Growth 1) Lister developed his ideas on prevention of infection during medical procedures after studying …
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Nester’s Microbiology, 9e (Anderson)
Chapter 5 Control of Microbial Growth
1) Lister developed his ideas on prevention of infection during medical procedures after studying the work of
A) Koch.
B) Pasteur.
C) Jenner.
D) Fleming.
E) Ehrlich.
2) One of the first chemicals used by Lister to prevent surgical infections was
A) alcohol.
B) iodine.
C) carbolic acid.
D) mercury.
E) soap.
3) The process of killing or removing all of the microorganisms in or on a material is called
A) sterilization.
B) disinfection.
C) sanitation.
D) antisepsis.
E) degerming.
4) A sterile item is free of
A) microbes, viruses, AND prions.
B) microbes, endospores, AND viruses.
C) endospores, viruses, AND prions.
D) microbes, endospores, AND prions.
E) prions only.
5) A suffix used to describe a killing action would be
A) -static.
B) -cidal.
C) -cillin.
D) -tion.
E) -side.
6) Pasteurization
A) is the use of heat to sterilize food products.
B) is a process that uses intense cold to kill microorganisms on foods.
C) is the use of heat to reduce numbers of pathogenic/spoilage bacteria in a food item to a safe level.
D) is a process that uses short bursts of radiation to kill microorganisms on foods.
E) is a process used to preserve only milk and milk products.
7) Hand washing with plain soap is very effective in controlling spread of microorganisms because
A) plain soap is bacteriostatic and inhibits bacterial growth.
B) it is very effective at the mechanical removal of microorganisms.
C) all soaps are virucidal and kill all viruses.
D) plain soap is bactericidal and kills all bacteria.
E) all soaps are bacteriostatic and kill endospores.
8) Which is true of nosocomial infections?
A) They are acquired by susceptible people at various social events.
B) They are acquired by susceptible people in the hospital.
C) They are acquired by susceptible people at sporting events.
D) They occur in communities but very seldom occur in hospitals.
E) They occur most frequently in isolated communities.
9) To reduce or eliminate disease-/spoilage-causing organisms, food is often subjected to
A) heat.
B) chemical additives.
C) radiation.
D) cold.
E) All of the answer choices are correct.
10) Which of the following are resistant to destruction by typical disinfection methods?
A) Endospores of Bacillus and Clostridium
B) Escherichia
C) Enveloped viruses
D) Mycoplasma species
E) Vegetative bacteria
11) A common environmental organism that may even grow in certain chemical disinfectants is
A) Escherichia coli.
B) Streptococcus pneumoniae.
C) Pseudomonas aeruginosa.
D) Influenza virus (enveloped).
E) Adenoviruses (non-enveloped).
12) Upon treatment with heat or chemicals, bacteria will
A) all die immediately.
B) die at a constant proportion.
C) die at an exponential rate.
D) die at a geometric rate.
E) always become resistant.
13) In a one D process, how many D values would it take to reduce a population of 1010 cells to one survivor?
A) 2
B) 4
C) 5
D) 10
E) 100
14) If a process kills 90% of the organisms per minute, how many minutes would it take to kill all organisms when starting with 100,000 organisms?
A) 6 minutes
B) 3 minutes
C) 2 minutes
D) 1 minute
E) 60 minutes
15) Microbial death rates may be affected by
A) pH.
B) temperature.
C) the presence of organics.
D) growth in a biofilm.
E) All of the answer choices are correct.
16) Moist heat kills microorganisms by
A) irreversible denaturation of proteins.
B) destruction of carbohydrates in the cell wall.
C) denaturation of nucleic acids.
D) dissolving the capsule.
E) destruction of the nuclear envelope.
17) Boiling is not reliable for sterilization because
A) heat-sensitive instruments may be destroyed.
B) water boils at a higher temperature at lower altitudes.
C) heat-resistant endospores are unaffected.
D) viruses are more sensitive to heat than bacteria.
E) most pathogens are heat stable.
18) Typical conditions used for sterilization are
A) 100°C for 10 minutes.
B) 121°C at 15 psi for 15 minutes.
C) 80°C for 15 minutes.
D) 72°C for 15 seconds.
E) 100°C for 10 seconds.
19) Which are essentially equivalent treatments?
A) Dry 200°C heat for 1.5 hours; wet 121°C heat for 15 minutes
B) Dry 160°C heat for 1.0 hour; wet 200°C heat for 30 minutes
C) Dry 121°C heat for 1.5 hours; wet 200°C heat for 15 minutes
D) Dry 100°C heat for 2.0 hours; wet 100°C heat for 30 minutes
E) Dry 100°C heat for 30 minutes; wet 100°C heat for 30 minutes
20) Which of the following is/are not (a) sterilization method(s)?
A) Hot air oven
B) Autoclave
C) Pasteurization
D) Filtration
E) Pasteurization AND autoclaving
21) Which of the following methods sterilize the materials?
A) Pasteurization
B) High-temperature-short-time pasteurization (HTST)
C) Ultrahigh-temperature (UHT) method
D) Medium-temperature-intermediate-time pasteurization (MTIT)
E) Low-temperature-short-time pasteurization (LTST)
22) The autoclave treatment may be monitored by
A) heat-sensitive tape AND pressure indicators.
B) heat-resistant endospores of Geobacillus stearothermophilus.
C) pressure indicators AND waiting for contaminants to appear on freshly poured media.
D) waiting for contaminants to appear on freshly poured media.
E) heat-sensitive tape AND heat-resistant endospores of Geobacillus stearothermophilus.
23) Commercial canning processes
A) destroy Clostridium botulinum spores, are especially needed on low acid foods, AND are 12D processes (designed to kill 1012 endospores).
B) kill all endospores, are especially needed on acidic foods, AND are 12D processes (designed to kill 1012 endospores).
C) are especially needed on low acid foods, are 12D processes (designed to kill 1012 endospores), AND destroy E. coli endospores.
D) destroy E. coli endospores, are especially needed on acidic foods, AND are 12D (designed to kill 1012 endospores) processes.
E) destroy Clostridium botulinum spores, are especially needed on very acidic foods, AND are 12D processes (designed to kill endospores in 12 days).
24) Oxidation of proteins is achieved most readily
A) by moist heat.
B) by moist heat under pressure.
C) in a hot air oven.
D) in the presence of organics.
E) in a refrigerator.
25) A common application of dry heat in the microbiology laboratory is to
A) prepare specimens for study.
B) sterilize media.
C) sterilize plastics.
D) sterilize the inoculating loop.
E) sterilize Petri dishes.
26) Liquid media containing heat-sensitive components would best be sterilized by
A) ultraviolet (UV) light at 500 nm.
B) membrane filtration.
C) freezing.
D) lyophilization.
E) refrigeration.
27) Generally, membrane filters are not used to remove
A) bacteria from liquids.
B) enzymes from liquids.
C) microorganisms from gases.
D) spoilage agents from alcoholic beverages.
E) bacteria from nutrient broths.
28) Gamma rays cause biological damage in living systems by
A) producing reactive molecules such as superoxide and hydroxyl-free radicals.
B) causing breakdown of ribosomes and peptidoglycan.
C) introducing life-threatening toxins.
D) making the substance radioactive.
E) causing a cell to multiply too fast for its environment.
29) Gamma irradiation
A) has not been approved for use on food.
B) can be used to either sterilize or pasteurize, depending on the dose of radiation.
C) leaves some radioactive particles in the treated substance.
D) usually kills by generating heat and denaturing proteins.
E) frequently causes a product to become carcinogenic.
30) Which would be most effective against Pseudomonas?
A) Alcohol
B) Radiation
C) Quaternary ammonium compounds
D) Iodophors
E) Hand soap
31) Ultraviolet radiation at the bactericidal wavelength destroys bacteria by
A) destroying endospores.
B) damaging nucleic acid.
C) preventing spore formation.
D) denaturing proteins.
E) disrupting ribosomes.
32) Microwaves do not kill organisms directly but kill by
A) the heat they generate in a product.
B) generating free radicals.
C) generating toxins.
D) creating thymine dimers.
E) decreasing the pressure in the cells.
33) Chemical germicides
A) may react irreversibly with proteins/enzymes.
B) may react with cytoplasmic membranes or viral envelopes.
C) may be disinfecting or even sterilizing.
D) are sensitive to dilution factor, time of contact, and temperature of use.
E) All of the answer choices are true.
34) Alcohols are not reliably effective at destroying
A) vegetative bacteria AND endospores.
B) enveloped viruses AND endospores.
C) non-enveloped viruses AND enveloped viruses.
D) non-enveloped viruses AND endospores.
E) non-enveloped viruses AND vegetative cells
35) Glutaraldehyde
A) is very good for use on heat-sensitive medical items.
B) inactivates lipids.
C) does not affect non-enveloped viruses.
D) is used in gaseous form.
E) kills bacteria but does not affect endospores.
36) Chlorhexidine
A) is an aldehyde.
B) is extensively used in antiseptics.
C) is ineffective against vegetative bacteria.
D) is limited in use due to its high toxicity.
E) commonly causes adverse side effects.
37) Ethylene oxide is gas that
A) is very useful for sterilizing heat- or moisture-sensitive items.
B) is harmless to people and is safe to use.
C) is used as a 37% aqueous solution.
D) destroys microbes excluding endospores and viruses.
E) reacts with nucleic acids in a cell.
38) Chlorine
A) readily reacts with organics to produce potentially carcinogenic trihalomethanes.
B) is expensive but is able to destroy all types of microorganisms.
C) is unaffected by the presence of organic material.
D) is ineffective when diluted.
E) can be used effectively as an antiseptic.
39) Which is true of iodine?
A) It readily kills endospores.
B) It may be used as an antiseptic but not as a disinfectant.
C) It can be used at any dilution.
D) It is usually found as tinctures or iodophors.
E) It may be used as a disinfectant but not as an antiseptic.
40) Select the FALSE statement regarding hydrogen peroxide.
A) It is a sterilant for inanimate objects and is quickly inactivated on living tissue.
B) It leaves no toxic residue and is safe on materials such as glass and plastic.
C) It is broken down by catalase into water and oxygen.
D) It is even more effective when used in combination with peracetic acid.
E) It immediately kills all bacteria when applied to a wound.
41) Phenolics
A) denature proteins and destroy cytoplasmic membranes.
B) become ineffective in the presence of detergents or organic material.
C) such as triclosan have very limited commercial use.
D) reliably inactivate all groups of viruses.
E) are ineffective against Mycobacterium species.
42) Hexachlorophene has been particularly effective against
A) Staphylococcus aureus.
B) Micrococcus aureus.
C) Escherichia coli.
D) Enterobacter aerogenes.
E) Streptococcus pneumoniae.
43) Quaternary ammonium compounds are
A) cationic detergents that help wash surfaces.
B) attracted to the positive charge on the microbial cell surface.
C) toxic and cannot be used on food preparation surfaces.
D) very effective against endospores and non-enveloped viruses
E) anionic detergents that help wash surfaces.
44) Which of the following is (are) considered when selecting a germicidal chemical?
A) Toxicity AND cost
B) Cost AND compatibility with the material being treated
C) Compatibility with the material being treated AND environmental impact
D) Environmental impact, toxicity AND cost
E) All of the answer choices are correct.
45) Silver sulfadiazine, a combination of silver and a sulfa drug, is used to
A) disinfect water for drinking.
B) prevent infection of surgical wounds.
C) prevent infection of second- and third-degree burns.
D) counteract lead poisoning.
E) prevent ophthalmia neonatorum in babies.
46) Compounds of tin, mercury, arsenic, and copper are no longer used to prevent microbial growth in cooling water primarily because
A) antibiotics are cheaper.
B) other chemicals were shown to be much more effective.
C) microbes developed resistance to these metals.
D) their use contributes to serious pollution of natural waters.
E) All of the answer choices are correct.
47) The most important function of nitrites in processed foods is to
A) prevent browning.
B) inhibit the germination of Clostridium botulinum endospores.
C) prevent carcinogen formation.
D) make the food more acidic.
E) destroy cell membranes of potential pathogens.
48) Prions are easily destroyed by common sterilization procedures.
49) The endospores of Pseudomonas make that organism very difficult to kill.
50) Upon heat treatment, bacteria die at a constant proportion.
51) The more bacteria one starts with, the longer it will take to kill them all.
52) Heat treatment is an effective method for sterilization or disinfection of all materials.
53) Boiling is very effective at removing most common waterborne pathogens.
54) Pasteurization results in the sterilization of food products.
55) Dry heat takes a much shorter time to sterilize material than wet heat.
56) 100% ethanol is twice as effective as 60% ethanol at controlling bacteria.
57) Generally, heavy metals, except silver, have been proven to be too toxic for use on human tissue and are no longer used medically.
58) Hydrogen peroxide may be used as a sterilant on living tissue.
59) Cold and freezing are very effective in killing bacteria.
60) Organic acids, such as benzoic acid, are often added to foods to prevent microbial growth.
Jasmine’s boyfriend Paul has a large boil on his back. The boil is very painful to touch, and is surrounded by an area of redness that is warm to the touch. Jasmine tells you that she and Paul have decided that Jasmine will “pop” the boil later that evening when they are both home from school. You ask Jasmine what she plans to use to open the boil and she tells you she has a knife with a sharp point that she will use, and that she will wash it well with dishwashing detergent before she uses it.
61) You tell Jasmine that it is important that she use a sterile instrument to pierce Paul’s boil. Jasmine does not know what “sterile” means or why she needs to use something sterile for her “boil surgery,” so you explain. Select the best answer.
A) A sterile instrument is free of all most pathogens but not environmental organisms. Jasmine needs to use a sterile blade because it will come into contact with Paul’s tissues, and is thus a semi-critical instrument.
B) A sterile instrument is free of most microbes. Jasmine needs to use a sterile blade because it will come into contact with Paul’s tissues, and is a critical instrument, although the risk for infection is low.
C) A sterile instrument comes in a sealed pack and is returned to that before its next use. Jasmine needs to use a sterile blade because it will come into contact with Paul’s tissues, and is thus a critical instrument.
D) A sterile instrument is free of all microbes, endospores, and viruses. Jasmine needs to use a sterile blade because it will come into contact with Paul’s tissues, and is thus a critical instrument.
E) The only known sterile instruments are hypodermic syringes, so Jasmine should use that to pop Paul’s boil. Syringes are non-critical instruments because they make small wounds.
62) Jasmine tells you she plans to wash her hands with soap and water before working on Paul’s boil, to get rid of all the bacteria on her skin and prevent the possibility of Paul getting an infection. You tell her
A) that washing and scrubbing with soap will be fine because the soap will destroy absolutely all of the bacteria on Jasmine’s hands.
B) that washing and scrubbing with soap is generally sufficient to control microbes in routine situations but that soap itself does not destroy many organisms. Jasmine should try to get some sterile gloves.
C) the likely problem is not going to be the bacteria on Jasmine’s hands but those on Paul’s back. She doesn’t need to wash her hands but she should wash Paul’s back before she works on his boil.
D) that people who are shower regularly are clean and don’t have any bacteria on them. Jasmine doesn’t need to bother with trying to wash any bacteria off her hands because there won’t be any if she showered that day.
E) that people have so many bacteria on their skin, it is impossible to remove them. Even washing with soap won’t remove any bacteria because they exist in biofilms on the skin. You tell Jasmine that the bacteria are normal microbiota and are harmless.
63) You tell Jasmine that there are various ways that she can in fact sterilize the knife she plans to use. Which of the following is unlikely to be available to Jasmine for sterilizing her knife in her home?
A) Household bleach, used at a 1:100 dilution.
B) Heating the knife in a flame, such as that on a gas stove.
C) Irradiating the knife with gamma rays.
D) Cleaning the knife with rubbing alcohol from the pharmacy.
E) Heating the knife to a high temperature in the oven.
64) At the end of your conversation with Jasmine, you tell her that the best course of action for her and Paul is to go to the clinic and have the boil treated there. A boil is a serious infection and the risks of trying to treat it at home are just too great.
You go hiking with some friends in a nearby national park. The weather is cool when you set out but it quickly becomes very warm. Neither you nor your friends are carrying enough water. Eventually you find a stream and because you are so thirsty, you drink from it. About a week later you start to feel unwell. You have vomiting, abdominal cramps, and explosive diarrhea (loud, severe diarrhea). Your stool seems kind of oily and is difficult to flush away. You tell your RN brother about your signs and symptoms, and he tells you he thinks you may have giardiasis, caused by the protozoan Giardia lamblia.
65) Your brother tells you that most likely you ingested Giardia cysts that were in the stream water. He says you should have treated the water before you drank it. Which of the following would NOT have been a possible way for you to do this, as a hiker?
A) Boiling the water.
B) Using a portable hiker’s filter.
C) Using commercial water-purifying tablets (iodine).
D) Using high pressure processing.
E) In fact, none of these would be possible for a hiker.
66) Which of the following statements is FALSE regarding Giardia?
A) It contains 80S ribosomes.
B) It is aquatic.
C) It has a phospholipid cytoplasmic membrane.
D) It has a peptidoglycan cell wall.
E) It’s DNA is contained within a membrane.
67) You ask your brother which method of eliminating microbes is the best in general. He tells you that there is no one perfect method and that various factors must be taken into account when considering any antimicrobial approach. These include all of the following EXCEPT
A) the type of microbes to be controlled.
B) environmental conditions such as temperature.
C) whether a potential infection can be easily treated.
D) situational considerations (is a method practical for the situation?).
E) the number of microbes to be controlled.
68) Your brother goes on to explain the concept of decimal reduction (D-value) time to you. To illustrate his point, he tells you that if the D-value for Giardia was 3 minutes and the starting number of cells was 104, the time it would take to eliminate all of the Giardia cells would be
A) 15 minutes.
B) 3 minutes.
C) 10 minutes.
D) 9 minutes.
E) 12 minutes.
69) Please select the INCORRECTLY matched pair.
A) Bacterial endospores – highly resistant.
B) D-value – time to destroy 10% of microbes present.
C) Critical instrument – scalpels and needles.
D) Incineration – burns cells to ashes.
E) Sterilants – destroy all microbes including endospores and viruses.
70) Please select the TRUE statement regarding preservation of perishable products.
A) Nitrites and nitrates are always converted into carcinogens by intestinal bacteria.
B) Refrigeration destroys most pathogens and all spoilage microorganisms.
C) Salting and drying increase the availability of water in food above the limits required for growth of most microbes.
D) Drying stops microbial growth, and reliably kills all bacteria and fungi in or on foods.
E) Bacterial resistance to some of the chemicals included to perishable products has been reported.
Nester’s Microbiology, 9e (Anderson)
Chapter 5 Control of Microbial Growth
1) Lister developed his ideas on prevention of infection during medical procedures after studying the work of
Answer: B
Section: 05.01
Topic: Control of Microbial Growth; History of Microbiology
Bloom’s: 1. Remember
Learning Outcome: 05.01 Explain the principles of sterilization, disinfection, pasteurization, decontamination, sanitization, and preservation.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 05.01 Microorganisms are ubiquitous and live in diverse and dynamic ecosystems.
2) One of the first chemicals used by Lister to prevent surgical infections was
Answer: C
Section: 05.01
Topic: Control of Microbial Growth; History of Microbiology
Bloom’s: 1. Remember
Learning Outcome: 05.01 Explain the principles of sterilization, disinfection, pasteurization, decontamination, sanitization, and preservation.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
3) The process of killing or removing all of the microorganisms in or on a material is called
Answer: A
Section: 05.01
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.01 Explain the principles of sterilization, disinfection, pasteurization, decontamination, sanitization, and preservation.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
4) A sterile item is free of
Answer: B
Section: 05.01
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.01 Explain the principles of sterilization, disinfection, pasteurization, decontamination, sanitization, and preservation.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
5) A suffix used to describe a killing action would be
Answer: B
Section: 05.01
Topic: Control of Microbial Growth
Bloom’s: 3. Apply
Learning Outcome: 05.01 Explain the principles of sterilization, disinfection, pasteurization, decontamination, sanitization, and preservation.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
6) Pasteurization
Answer: C
Section: 05.01
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.01 Explain the principles of sterilization, disinfection, pasteurization, decontamination, sanitization, and preservation.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
7) Hand washing with plain soap is very effective in controlling spread of microorganisms because
Answer: B
Section: 05.01
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.02 Compare and contrast the methods used to control microbial growth in daily life, healthcare settings, microbiology laboratories, food and food production facilities, water treatment facilities, and other industries.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
8) Which is true of nosocomial infections?
Answer: B
Section: 05.01
Topic: Control of Microbial Growth; Infection and Disease
Bloom’s: 3. Apply
Learning Outcome: 05.02 Compare and contrast the methods used to control microbial growth in daily life, healthcare settings, microbiology laboratories, food and food production facilities, water treatment facilities, and other industries.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 05.04 Microorganisms, cellular and viral, interact with both human and non-human hosts in beneficial, neutral or detrimental ways.
9) To reduce or eliminate disease-/spoilage-causing organisms, food is often subjected to
Answer: E
Section: 05.01
Topic: Control of Microbial Growth; Microbial Growth and Nutrition
Bloom’s: 2. Understand
Learning Outcome: 05.02 Compare and contrast the methods used to control microbial growth in daily life, healthcare settings, microbiology laboratories, food and food production facilities, water treatment facilities, and other industries.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
10) Which of the following are resistant to destruction by typical disinfection methods?
Answer: A
Section: 05.02
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
11) A common environmental organism that may even grow in certain chemical disinfectants is
Answer: C
Section: 05.02
Topic: Control of Microbial Growth
Bloom’s: 3. Apply
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 03.01 Bacteria and Archaea exhibit extensive, and often unique, metabolic diversity (e.g. nitrogen fixation, methane production, anoxygenic photosynthesis).
12) Upon treatment with heat or chemicals, bacteria will
Answer: B
Section: 05.02
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
13) In a one D process, how many D values would it take to reduce a population of 1010 cells to one survivor?
Answer: D
Explanation: D is defined as the time required to kill 90% of the total population. After the first D, 10% or 109 cells would be left. After the second D 108 cells would be left. Each D reduces the cell number by one order of magnitude. To reduce by 10 orders of magnitude to 100 = 1, it would take 10 D.
Section: 05.02
Topic: Control of Microbial Growth
Bloom’s: 4. Analyze
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 07.02 Ability to use quantitative reasoning: Use mathematical and graphing skills and reasoning to solve problems in microbiology.
14) If a process kills 90% of the organisms per minute, how many minutes would it take to kill all organisms when starting with 100,000 organisms?
Answer: A
Section: 05.02
Topic: Control of Microbial Growth
Bloom’s: 4. Analyze
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 07.02 Ability to use quantitative reasoning: Use mathematical and graphing skills and reasoning to solve problems in microbiology.
15) Microbial death rates may be affected by
Answer: E
Section: 05.02
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
16) Moist heat kills microorganisms by
Answer: A
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.04 Compare and contrast the methods and outcomes of boiling, pasteurization, sterilization using pressurized steam, the commercial canning process, and dry heat.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
17) Boiling is not reliable for sterilization because
Answer: C
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.04 Compare and contrast the methods and outcomes of boiling, pasteurization, sterilization using pressurized steam, the commercial canning process, and dry heat.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
18) Typical conditions used for sterilization are
Answer: B
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 1. Remember
Learning Outcome: 05.04 Compare and contrast the methods and outcomes of boiling, pasteurization, sterilization using pressurized steam, the commercial canning process, and dry heat.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
19) Which are essentially equivalent treatments?
Answer: A
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 3. Apply
Learning Outcome: 05.05 Explain how heat can kill microbes.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
20) Which of the following is/are not (a) sterilization method(s)?
Answer: C
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.04 Compare and contrast the methods and outcomes of boiling, pasteurization, sterilization using pressurized steam, the commercial canning process, and dry heat.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
21) Which of the following methods sterilize the materials?
Answer: C
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 1. Remember
Learning Outcome: 05.04 Compare and contrast the methods and outcomes of boiling, pasteurization, sterilization using pressurized steam, the commercial canning process, and dry heat.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
22) The autoclave treatment may be monitored by
Answer: E
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 3. Apply
Learning Outcome: 05.04 Compare and contrast the methods and outcomes of boiling, pasteurization, sterilization using pressurized steam, the commercial canning process, and dry heat.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
23) Commercial canning processes
Answer: A
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 3. Apply
Learning Outcome: 05.04 Compare and contrast the methods and outcomes of boiling, pasteurization, sterilization using pressurized steam, the commercial canning process, and dry heat.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
24) Oxidation of proteins is achieved most readily
Answer: C
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.05 Explain how heat can kill microbes.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
25) A common application of dry heat in the microbiology laboratory is to
Answer: D
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.05 Explain how heat can kill microbes.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
26) Liquid media containing heat-sensitive components would best be sterilized by
Answer: B
Section: 05.04
Topic: Control of Microbial Growth
Bloom’s: 3. Apply
Learning Outcome: 05.06 Describe how membrane filters, depth filters, and HEPA filters are used to remove microbes.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
27) Generally, membrane filters are not used to remove
Answer: B
Section: 05.04
Topic: Control of Microbial Growth
Bloom’s: 3. Apply
Learning Outcome: 05.06 Describe how membrane filters, depth filters, and HEPA filters are used to remove microbes.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
28) Gamma rays cause biological damage in living systems by
Answer: A
Section: 05.04
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.07 Compare and contrast the use of gamma radiation, ultraviolet radiation, microwaves, and high pressure for destroying microorganisms.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
29) Gamma irradiation
Answer: B
Section: 05.04
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.07 Compare and contrast the use of gamma radiation, ultraviolet radiation, microwaves, and high pressure for destroying microorganisms.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
30) Which would be most effective against Pseudomonas?
Answer: B
Section: 05.04
Topic: Control of Microbial Growth
Bloom’s: 5. Evaluate
Learning Outcome: 05.07 Compare and contrast the use of gamma radiation, ultraviolet radiation, microwaves, and high pressure for destroying microorganisms.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
31) Ultraviolet radiation at the bactericidal wavelength destroys bacteria by
Answer: B
Section: 05.04
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.07 Compare and contrast the use of gamma radiation, ultraviolet radiation, microwaves, and high pressure for destroying microorganisms.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
32) Microwaves do not kill organisms directly but kill by
Answer: A
Section: 05.04
Topic: Control of Microbial Growth
Bloom’s: 2. Understand; 3. Apply
Learning Outcome: 05.07 Compare and contrast the use of gamma radiation, ultraviolet radiation, microwaves, and high pressure for destroying microorganisms.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
33) Chemical germicides
Answer: E
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.09 Describe the important factors to consider when selecting an appropriate germicidal chemical.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
34) Alcohols are not reliably effective at destroying
Answer: D
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 3. Apply
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
35) Glutaraldehyde
Answer: A
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
36) Chlorhexidine
Answer: B
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
37) Ethylene oxide is gas that
Answer: A
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
38) Chlorine
Answer: E
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
39) Which is true of iodine?
Answer: D
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 3. Apply
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
40) Select the FALSE statement regarding hydrogen peroxide.
Answer: E
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
41) Phenolics
Answer: A
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
42) Hexachlorophene has been particularly effective against
Answer: A
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 1. Remember
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
43) Quaternary ammonium compounds are
Answer: A
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
44) Which of the following is (are) considered when selecting a germicidal chemical?
Answer: E
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 5. Evaluate
Learning Outcome: 05.09 Describe the important factors to consider when selecting an appropriate germicidal chemical.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
45) Silver sulfadiazine, a combination of silver and a sulfa drug, is used to
Answer: C
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
46) Compounds of tin, mercury, arsenic, and copper are no longer used to prevent microbial growth in cooling water primarily because
Answer: D
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 3. Apply
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
47) The most important function of nitrites in processed foods is to
Answer: B
Section: 05.06
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.11 Compare and contrast chemical preservatives, low-temperature storage, and reducing the available water as methods to preserve perishable products.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
48) Prions are easily destroyed by common sterilization procedures.
Answer: FALSE
Section: 05.02
Topic: Infection and Disease
Bloom’s: 2. Understand
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
49) The endospores of Pseudomonas make that organism very difficult to kill.
Answer: FALSE
Section: 05.02
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 02.02 Bacteria and Archaea have specialized structures (e.g. flagella, endospores, and pili) that often confer critical capabilities.
50) Upon heat treatment, bacteria die at a constant proportion.
Answer: TRUE
Section: 05.02
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 07.02 Ability to use quantitative reasoning: Use mathematical and graphing skills and reasoning to solve problems in microbiology.
51) The more bacteria one starts with, the longer it will take to kill them all.
Answer: TRUE
Section: 05.02
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
52) Heat treatment is an effective method for sterilization or disinfection of all materials.
Answer: FALSE
Section: 05.04
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.06 Describe how membrane filters, depth filters, and HEPA filters are used to remove microbes.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
53) Boiling is very effective at removing most common waterborne pathogens.
Answer: TRUE
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.04 Compare and contrast the methods and outcomes of boiling, pasteurization, sterilization using pressurized steam, the commercial canning process, and dry heat.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
54) Pasteurization results in the sterilization of food products.
Answer: FALSE
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.04 Compare and contrast the methods and outcomes of boiling, pasteurization, sterilization using pressurized steam, the commercial canning process, and dry heat.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
55) Dry heat takes a much shorter time to sterilize material than wet heat.
Answer: FALSE
Section: 05.03
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.05 Explain how heat can kill microbes.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
56) 100% ethanol is twice as effective as 60% ethanol at controlling bacteria.
Answer: FALSE
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 3. Apply
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
57) Generally, heavy metals, except silver, have been proven to be too toxic for use on human tissue and are no longer used medically.
Answer: TRUE
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 1. Remember
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
58) Hydrogen peroxide may be used as a sterilant on living tissue.
Answer: FALSE
Section: 05.05
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
59) Cold and freezing are very effective in killing bacteria.
Answer: FALSE
Section: 05.06
Topic: Control of Microbial Growth
Bloom’s: 2. Understand
Learning Outcome: 05.11 Compare and contrast chemical preservatives, low-temperature storage, and reducing the available water as methods to preserve perishable products.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
60) Organic acids, such as benzoic acid, are often added to foods to prevent microbial growth.
Answer: TRUE
Section: 05.06
Topic: Control of Microbial Growth
Bloom’s: 1. Remember
Learning Outcome: 05.11 Compare and contrast chemical preservatives, low-temperature storage, and reducing the available water as methods to preserve perishable products.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
Jasmine’s boyfriend Paul has a large boil on his back. The boil is very painful to touch, and is surrounded by an area of redness that is warm to the touch. Jasmine tells you that she and Paul have decided that Jasmine will “pop” the boil later that evening when they are both home from school. You ask Jasmine what she plans to use to open the boil and she tells you she has a knife with a sharp point that she will use, and that she will wash it well with dishwashing detergent before she uses it.
61) You tell Jasmine that it is important that she use a sterile instrument to pierce Paul’s boil. Jasmine does not know what “sterile” means or why she needs to use something sterile for her “boil surgery,” so you explain. Select the best answer.
Answer: D
Section: 05.01; 05.02
Topic: Control of Microbial Growth; Infection and Disease; Prokaryotes
Bloom’s: 5. Evaluate
Learning Outcome: 05.01 Explain the principles of sterilization, disinfection, pasteurization, decontamination, sanitization, and preservation.; 05.02 Compare and contrast the methods used to control microbial growth in daily life, healthcare settings, microbiology laboratories, food and food production facilities, water treatment facilities, and other industries.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 07.03a Ability to communicate and collaborate with other disciplines: Effectively communicate fundamental concepts of microbiology, in written and oral format.
62) Jasmine tells you she plans to wash her hands with soap and water before working on Paul’s boil, to get rid of all the bacteria on her skin and prevent the possibility of Paul getting an infection. You tell her
Answer: B
Section: 05.01; 05.02
Topic: Control of Microbial Growth; Infection and Disease; Prokaryotes
Bloom’s: 5. Evaluate
Learning Outcome: 05.01 Explain the principles of sterilization, disinfection, pasteurization, decontamination, sanitization, and preservation.; 05.02 Compare and contrast the methods used to control microbial growth in daily life, healthcare settings, microbiology laboratories, food and food production facilities, water treatment facilities, and other industries.
ASM Objective: 03.03 The survival and growth of any microorganism in a given environment depends on its metabolic characteristics.; 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 05.04 Microorganisms, cellular and viral, interact with both human and non-human hosts in beneficial, neutral or detrimental ways.
63) You tell Jasmine that there are various ways that she can in fact sterilize the knife she plans to use. Which of the following is unlikely to be available to Jasmine for sterilizing her knife in her home?
Answer: C
Section: 05.03; 05.05
Topic: Control of Microbial Growth; Prokaryotes
Bloom’s: 3. Apply
Learning Outcome: 05.07 Compare and contrast the use of gamma radiation, ultraviolet radiation, microwaves, and high pressure for destroying microorganisms.; 05.10 Compare and contrast the characteristics and use of alcohols, aldehydes, biguanides, ethylene oxide gas, halogens, metals, ozone, peroxygens, phenolic compounds, and quaternary ammonium compounds as germicidal chemicals.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 05.04 Microorganisms, cellular and viral, interact with both human and non-human hosts in beneficial, neutral or detrimental ways.
64) At the end of your conversation with Jasmine, you tell her that the best course of action for her and Paul is to go to the clinic and have the boil treated there. A boil is a serious infection and the risks of trying to treat it at home are just too great.
Answer: TRUE
Section: 05.02
Topic: Control of Microbial Growth; Infection and Disease; Prokaryotes
Bloom’s: 3. Apply
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 05.04 Microorganisms, cellular and viral, interact with both human and non-human hosts in beneficial, neutral or detrimental ways.
You go hiking with some friends in a nearby national park. The weather is cool when you set out but it quickly becomes very warm. Neither you nor your friends are carrying enough water. Eventually you find a stream and because you are so thirsty, you drink from it. About a week later you start to feel unwell. You have vomiting, abdominal cramps, and explosive diarrhea (loud, severe diarrhea). Your stool seems kind of oily and is difficult to flush away. You tell your RN brother about your signs and symptoms, and he tells you he thinks you may have giardiasis, caused by the protozoan Giardia lamblia.
65) Your brother tells you that most likely you ingested Giardia cysts that were in the stream water. He says you should have treated the water before you drank it. Which of the following would NOT have been a possible way for you to do this, as a hiker?
Answer: D
Section: 05.03; 05.04
Topic: Control of Microbial Growth; Infection and Disease; Prokaryotes
Bloom’s: 3. Apply
Learning Outcome: 05.04 Compare and contrast the methods and outcomes of boiling, pasteurization, sterilization using pressurized steam, the commercial canning process, and dry heat.; 05.05 Explain how heat can kill microbes.; 05.06 Describe how membrane filters, depth filters, and HEPA filters are used to remove microbes.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 05.04 Microorganisms, cellular and viral, interact with both human and non-human hosts in beneficial, neutral or detrimental ways.
66) Which of the following statements is FALSE regarding Giardia?
Answer: D
Section: 05.03
Topic: Control of Microbial Growth; Infection and Disease; Prokaryotes
Bloom’s: 3. Apply
Learning Outcome: 05.05 Explain how heat can kill microbes.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 05.01 Microorganisms are ubiquitous and live in diverse and dynamic ecosystems.; 05.04 Microorganisms, cellular and viral, interact with both human and non-human hosts in beneficial, neutral or detrimental ways.
67) You ask your brother which method of eliminating microbes is the best in general. He tells you that there is no one perfect method and that various factors must be taken into account when considering any antimicrobial approach. These include all of the following EXCEPT
Answer: C
Section: 05.02
Topic: Control of Microbial Growth; Infection and Disease; Prokaryotes
Bloom’s: 5. Evaluate
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 05.03 Microorganisms and their environment interact with and modify each other.
68) Your brother goes on to explain the concept of decimal reduction (D-value) time to you. To illustrate his point, he tells you that if the D-value for Giardia was 3 minutes and the starting number of cells was 104, the time it would take to eliminate all of the Giardia cells would be
Answer: A
Section: 05.02
Topic: Control of Microbial Growth; Infection and Disease; Prokaryotes
Bloom’s: 4. Analyze
Learning Outcome: 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 05.04 Microorganisms, cellular and viral, interact with both human and non-human hosts in beneficial, neutral or detrimental ways.
69) Please select the INCORRECTLY matched pair.
Answer: B
Section: 05.01; 05.02; 05.03; 05.04; 05.05
Topic: Control of Microbial Growth; Prokaryotes
Bloom’s: 3. Apply
Learning Outcome: 05.01 Explain the principles of sterilization, disinfection, pasteurization, decontamination, sanitization, and preservation.; 05.03 Explain how the type and number of microbes, environmental conditions, risk for infection, and composition of the item influence the selection of an antimicrobial procedure.; 05.05 Explain how heat can kill microbes.; 05.08 Describe the difference between sterilants, high-level disinfectants, intermediate-level disinfectants, and low-level disinfectants.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 05.04 Microorganisms, cellular and viral, interact with both human and non-human hosts in beneficial, neutral or detrimental ways.
70) Please select the TRUE statement regarding preservation of perishable products.
Answer: E
Section: 05.06
Topic: Control of Microbial Growth; Microbial World
Bloom’s: 3. Apply
Learning Outcome: 05.11 Compare and contrast chemical preservatives, low-temperature storage, and reducing the available water as methods to preserve perishable products.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.; 05.04 Microorganisms, cellular and viral, interact with both human and non-human hosts in beneficial, neutral or detrimental ways.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
