SCHOOL OF HEALTH SCIENCES
SUBJECT AREA OF DIETETICS, NUTRITION & BIOLOGICAL SCIENCES
BSc (Honours) Applied Pharmacology
BSc (Honours) Dietetics
BSc (Honours) Human Biology
BSc (Honours) Nutrition
LEVEL 2/First Diet
D 2130 Infection and Control
DATE: 15th January 2009
TIME:
14:00 – 16:05
DURATION: 2 hours
READING TIME: 5 minutes
INSTRUCTIONS:
Candidates should attempt ALL questions
Each question is worth 5 marks
Questions may be attempted in any order
Answers must be written in the book provided
PAPER SETTER: Iain Gow
1. Outline the benefits of early, suitable detection and treatment of infection.
(5 Marks)
2. Explain the term infective dose and outline the practical relevance of this concept.
(5 Marks)
3. Explain the terms clinical infection and sub-clinical infection, clearly distinguishing between
these two terms
4. Give examples of the basic causes of symptoms which occur in infection.
(5 Marks)
(5 Marks)
5. The concept of the “Cycle of Infection” is important in infection control.
a. Draw a clear fully labelled diagram to show the ‘Cycle of Infection’
b. State briefly how knowledge of this cycle can help us to control infection.
6. Summarise the features of foodborne infections compared to food poisoning
(3 Marks)
(2 Marks)
(5 Marks)
7. Draw a fully-labelled diagram illustrating the process of direct/indirect infection from source to
host including the role of vehicles
8. Write notes on important vehicles in indirect transmission of food-related illnesses.
(5 Marks)
(5 Marks)
9. Summarise the main sources, routes of transmission, and types of food most likely to be
involved in food poisoning by Bacillus cereus.
(5 Marks)
10. Explain the particular hazards associated with consumption of raw and lightly cooked eggs.
(5 Marks)
11. In relation to antimicrobial methods, explain what is meant by ‘low risk items’ and give
examples.
(5 Marks)
12. General antimicrobial methods include killing processes: write notes on moist heat as a killing
agent.
(5 Marks)
13. Write notes on preventing access of contamination as a general antimicrobial method.
(5 Marks)
14. Explain in general terms when or for what disinfection is considered necessary, giving
appropriate examples.
(5 marks)
15. Write explanatory notes on the Minimum Inhibitory Concentration Test.
(5 Marks)
16. Write notes on breach of skin or mucous membranes as a compromising host factor in hospital
acquired infections.
(5 Marks)
17. Explain the term ‘MRSA’ and outline the emergence of ‘MRSA’ since antibiotics were
introduced.
(5 Marks)
18. You are presented with a sample of milk from Brightladies Dairies, and asked to do a Total
Viable Count (TVC) to assess the microbial contamination in the sample. Describe, with the
aid of a diagram if necessary, how you would do this.
(5 Marks)
19. Describe, with a diagram if preferred, how you would set up an experiment to assess the
microbial killing efficiency at two temperatures (65°C and 100°C) and at three increasing timepoints for each temperature, with appropriate scientific controls.
(5 Marks)
20. Disinfectant efficiency is related to its concentration:
a. illustrate how could you demonstrate this experimentally, using a diagram if required.
(4 Marks)
b. if the disinfectant had been contaminated with organic matter such as dirt, what effect
might you expect this to have on the results?
(1 Mark)
End of paper