Question

1. Staphylococcus aureus is a common causative agent of foodborne disease because it
   1. Tolerates many common high-salt and high-fat foods
   2. Is present in some humans that work in food preparation
   3. Produces several heat-stable enterotoxins
   4. All of the above
2. EHEC produces a toxin called, ____________, that can cause kidney failture.
   1. Endotoxin
   2. Exotoxin
   3. Verotoxin
   4. High fever
3. Ingesting food containing bacterial toxins results in _________, whereas ingesting food contaminated with viable bacteria that replicate in the body results in __________.  
   1. Food infection / food poisoning
   2. Food poisoning / food infection
   3. Both result in food poisoning
   4. Both result in food infection
4. Listeria monocytogenesis?
   1. Acid-tolerant
   2. Cold-tolerant
   3. Salt-tolerant
   4. Acid-, cold-, and salt-tolerant
5. The most common source of Escherichia coli(EHEC) food poisoning is contaminated
   1. Meat
   2. Fruits
   3. Grains
   4. Milk and milk products
6. Legionella pneumophila is generally transmitted by
   1. Ingesting contaminated food
   2. Drinking contaminated water
   3. Inhaling aerosols from contaminated water in coolers, pools, and domestic water systems
   4. Person-to-person contact
7. Wastewater is considered…?
   1. sewage
   2. water runoff from industrial plants
   3. bath water, dish water, et.
   4. all of the above
8. Clostridium perfringens food poisoning leads to diarrhea, because the
   1. toxin causes the shedding of the intestinal lining.
   2. permeability of the intestinal epithelium is altered by the toxin it produces.
   3. disease causes such extreme thirst that the patient drinks more water than can be absorbed.
   4. organism multiplies more rapidly than the immune system can handle.
9. All of the organisms below require a HIGHinfectious dose to cause disease, EXCEPT?
   1. Vibrio cholerae
   2. Salmonella entericaTyphi
   3. Norovirus
   4. Clostridium perfringens
10. The symptoms of cholera are caused by?
    1. Active replication of Vibrio cholerain the small intestine
    2. Ruffling of host cell cytoplasmic membrane
    3. Cholera toxin induces massive water movement into the intestinal lumen
    4. Cholera toxin blocks release of water into intestinal lumen

Answer 1

1. d) all of the above

S. aureus has a high salt tolerance, and can grow in ham and other meats, and in dairy products.Staph food poisoning is a gastrointestinal illness caused by eating foods contaminated with toxins produced by the bacterium Staphylococcus aureus bacteria.

2. C) verotoxin.

Verotoxin also known as shiga toxin, Shiga toxin-producing E. coli (STEC) may also be called verocytotoxic E. coli (VTEC) or enterohemorrhagic E. coli (EHEC), this  can lead to kidney failure.

3. b) food poisoning, food infection

Foodborne infection is caused by the ingestion of food containing live bacteria which grow and establish themselves in the human intestinal tract. Foodborne poisoning. is caused by ingesting food containing toxins formed by bacteria which resulted from the bacterial growth in the food item.

4. a) cold tolerant.

Because these bacteria are cold tolerant, Its ability to grow at temperatures as low as 0 °C permits multiplication at typical refrigeration temperatures

5. c) Inhaling aerosols from contaminated water in coolers, pools, and domestic water systems

The most common form of transmission of Legionella is inhalation of contaminated aerosols. Sources of aerosols that have been linked with transmission of Legionella include air conditioning cooling towers, hot and cold water systems, humidifiers and whirlpool spas.

6 d) .all of the above

Waste water is any water that has been contaminated by human use

7.b) permeability of the intestinal epithelium is altered by the toxin it produces.

c) norovirus.

Norovirus spreads easily! People with norovirus illness can shed billions of norovirus particles. And only a few virus particles can make other people sick.

8.c) Cholera toxin induces massive water movement into the intestinal lumen