SECTION 2 — Microbial Hazards
PRACTICE TEST QUESTIONS
Prepared by:
Julia Nunnery, R.S.
Environmental Health Specialist
Lee County Health Department
Sanford, NC
1.
Which of these are the three types of microorganisms that can contaminate food
and cause foodborne illness?
a.
mushrooms, insects, viruses
b.
ciguatera, bacillus, yeast
c.
parasites, bacteria, viruses
2.
These microorganisms can be arranged into two groups: spoilage microorganism
and pathogens. Which of these is a spoilage microorganism?
a.
yeast
b.
Salmonella
c.
E. coli
3.
Which of these is not a basic characteristic of bacteria that cause foodborne
illness?
a.
They rely on a living cell to reproduce.
b.
They are living single-celled organisms.
c.
Under favorable conditions, they can reproduce very rapidly.
4.
Bacterial growth can be broken down into four progressive stages (phases).
Which is the correct order?
a.
Death, log, lag, and stationary
b.
Lag, log, stationary, and death
c.
Lag, death, log, and stationary
5.
Which phase should you keep the bacteria in as long as possible to control
growth?
a.
Log
b.
Stationary
c.
Lag
6.
Bacteria that are in the process of reproduction are called:
a.
vegetative cells
b.
spores
c.
yeast
7.
Just as many bacteria are growing as are dying in which phase?
a.
Stationary phase
b.
Lag
c.
Log
8.
At 42°F, Salmonella doesn’t grow at all, but it doesn’t die either. This is using
refrigeration to prolong which phase?
a.
Death
b.
Log
c.
Lag
9.
Some bacteria can change into spores for protection against unfavorable
conditions such as temperature extremes, high acidity, and low moisture. Which
of these does not form spores?
a.
Bacillus
b.
Clostridium
c.
E coli
10.
Pathogenic bacteria grow well in foods with a pH between
a.
4.6 – 7.5
b.
2.3 – 4.5
c.
8.6 – 9.5
11.
Which best describes the temperature danger zone?
a.
120°F - 165°F
b.
41°F - 140°
c.
32°F - 55ºF
12.
Which of these bacterial duos grow well at refrigeration temperatures?
a.
Listeria and Yersinia
b.
Shigella and Clostridium
c.
Bacillus and Shigella
13.
Most microorganisms that cause foodborne illness can grow with (aerobic) or
without (anaerobic) the presence of oxygen. Which of these is anaerobic?
a.
Clostridium
b.
Salmonella
c.
Shigella
14.
The amount of moisture in a food is called its water activity. Potentially
hazardous foods typically have a water activity of:
a.
4.6 – 7.5
b.
0.85 – 1.0
c.
40 – 140
15.
All of these bacteria are known to survive pH values below 4.5 except for:
a.
Salmonella
b.
Staphylococcus
c.
Shigella
d.
E. coli
16.
Mr. Igit dumped his sauteed onions and leftover baked potatoes into a pot of stew
he made yesterday. He warmed it and left it on the stove overnight. Which
bacteria is probably responsible for Mr. Igit’s demise?
a.
Campylobacter jejuni
b.
Clostridium botulinum
c.
Listeria moncytogenes
17.
Several hours after eating breakfast at the school cafeteria, 78 students were
diagnosed with Salmonellas. Which of these practices probably contributed to the
illness?
a.
b.
c.
18.
buying shellfish from an unapproved source
pooling eggs
use of home-canned products
Which is NOT true of viruses?
a.
b.
c.
type of illness is an infection
found in human intestinal tract and contaminated water
reproduce every 20 minutes in potentially hazardous food
19.
Which virus is typically not associated with shellfish?
a.
Hepatitis A
d.
Norwalk
d.
Rotavirus
20.
Which virus is the leading cause of severe gastroenteritis among infants and
young children worldwide?
a.
Hepatitis A
b.
Norwalk
c.
Rotavirus
21.
Some roundworms and protozoans are classed as parasites. Which of these is not
a roundworm?
a.
Toxoplasma gondii
b.
Anisakis simplex
c.
Trichinella spiralis
22.
All the parasites can cause an infection. Which of these is associated with
bottom feeding marine fish?
a.
Anisakis
b.
Toxoplasma
c.
Giardia
23.
The mold Aspergillus produces a toxin called:
a.
Ciguatera
b.
Aflatoxin
c.
Botulism
24.
Boo-Boo scratched his nose, coughed, and then prepared ham sandwiches and
pastries without washing his hands. Which bacteria is responsible for the illness
that affected 24 people an hour after lunch?
a.
Campylobacter jejuni
b.
Vibrio vulnificus
c.
Staphylococcus aureus
25.
Which of these causes an infection?
a.
Campylobacter jejuni
b.
Stapylococcus aureus
c.
Clostridium botulinum
26.
After a meal of Red Snapper, Lu-Lu had hot and cold flashes, temporary
blindness, and hallucinations. She was probably a victim of:
a.
Ciguatera
b.
Yersinia
c.
Cryptosporidium
27.
Scombroid posioning is associated with which toxin?
a.
Botulism
b.
Histamine
c.
E. coli
28.
Some fish toxins are systemic, meaning they occur as a natural part of the fish.
An example is:
a.
Puffer fish
b.
Flounder
c.
Amberjack
29.
Which toxin is a direct result of time-temperature abuse?
a.
Systemic
b.
Ciguatera
c.
Scombroid
30.
Sulfites are found in many dried and preserved fruits and vegetables. Nitrites are
preservatives typically used in
a.
grains
b.
spices
c.
meat products
SECTION 2 — Microbial Hazards
PRACTICE TEST QUESTIONS
ANSWER KEY
1-c 2-a
11-b
3-a
4-b
5-c
6-a
7-a
8-c
9-c
10-a
12-a
13-a
14-b
15c
16-b
17-b
18-c
19-c
20-c
21-a 22-a
23-b
24-c
25-a
26-a
27-b
28-a
29-c
30-c