Question

Which of the following is FALSE concerning innate or adaptive immunity?

Question 60 options:

	Adaptive immunity targets a specific pathogen.
	Innate immunity develops several days to weeks after pathogen exposure.
	Innate immunity does not rely on previous exposure to a pathogen.
	Adaptive immunity relies on previous exposure to a pathogen.

Question 61 (1.25 points)

Which of the following statements is TRUE about immune memory?

Question 61 options:

	A secondary immune response occurs the first time someone is exposed to a pathogen
	A primary immune response is stronger and faster than the secondary immune response
	Memory is the ability of the adaptive immune response to remember a previous infection with the same pathogen.
	Memory cells are short-lived T cells and B cells

Question 62 (1.25 points)

Which pathogen is NOT correctly matched with its disease?

Question 62 options:

	Rhinovirus – common cold
	Hepatitis A – chronic hepatitis and cirrhosis
	Neisseria meningitides – meningitis
	Human Immunodeficiency Virus – AIDS

Question 63 (1.25 points)

Saved

Antiviral drugs would be most appropriate for treating?

Question 63 options:

	Genital herpes
	Lyme disease
	Tuberculosis
	Syphilis

Question 64 (1.25 points)

Which of the following would be an example of a broad spectrum antibiotic?

Question 64 options:

	An antibiotic used to treat gram-negative pathogens in the Enterobacteriaceaefamily
	An antibiotic used to treat a variety of gram-positive and gram-negative infections
	An antibiotic used to treat Mycobacterium tuberculosis infections

Question 65 (1.25 points)

Which of the following is NOT a foodborne illness?

Question 65 options:

	Norovirus
	Salmonellosis
	Legionellosis
	Botulism

Question 66 (1.25 points)

The most common source of botulism is...

Question 66 options:

	ready-to-eat meat & unpasteurized dairy
	undercooked meat, poultry, or fish
	undercooked eggs
	improperly home-canned goods

Staphylococcus aureus is a common causative agent of foodborne disease because it

Question 68 options:

	Tolerates many common high-salt & high-fat foods
	Is present in some humans that work in food preparation
	Produces several heat-stable enterotoxins
	All of the above

Answer 1

60. The false statement is (b) innate immunity develops several days to weeks after pathogen exposure - innate immunity is the immunity that a individual is born with. It fights to a infection with out differentiating it and gives immediate protection against it.

All other statement are true.

• Adaptive immunity targets a specific pathogen - Adaptive immunity develops specialised cells and antibodies that is specific for a particular antigen or pathogen.
• Innate immunity does not rely on previous exposure to a pathogen - As explained above, innate immunity does not depend on the nature of the pathogen, it just attacks without any differentiation.
• Adaptive immunity relies on previous exposure to a pathogen- adaptive immunity develops certain memory of the pathogen when attacked initially. Re-exposure of the same pathogen triggers a fast and strong kind of immunity.

61. The true statement is (c)Memory is the ability of the adaptive immune response to remember a previous infection with the same pathogen.
The adaptive immune system creates specific cells called as the memory B cells and memory T cells that stores the information regarding a particular infection or pathogen  and gets activated when the body gets attacked by the same pathogen again.

All other statements are false

• A secondary immune response occurs the first time someone is exposed to a pathogen- false because a primary response occurs initially when someone is exposed to a pathogen.
• A primary immune response is stronger and faster than the secondary immune response- false because primary response takes time to develop and is weak in nature.
• Memory cells are short-lived T cells and B cells - memory cells are not short lived. They last for a longer period of time.

62. (B) Hepatitis A - chronic hepatitis and cirrhosis

This is a wrong pair. Hepatitis A causes short term infection (acute infection) that spreads through contaminated food and water ( feco-oral route). It mainly causes abdominal symptoms and diarrhoea.

All other pairs are correct.

63. (A) genital herpes.

Genital herpes is caused by herpes simplex virus . As the disease is caused by a virus , antivirals will be effective against this disease.

All others won't be affected by antivirals because they are caused by bacterias.

• Lyme disease is caused by Borrelia burgdorferi.
• Tuberculosis is caused by Mycobacterium.
• Syphillis is caused by Trepanema pallidum.

64. (B) An antibiotic used to treat a variety of gram-positive and gram-negative infections.
This statement is correct regarding broad spectrum antibiotics. This is because a broad spectrum antibiotic is a drug that has the capacity to fight against a wide variety of bacterias ( from gram negative to gram positive). They are not specific for a single bacteria or a particular group of bacteria.
Hence all other statements are false.

65. (C) Legionellosis

Legionellosis is caused by legionella. It has basically respiratory symptoms and causes pneumonia like disease.

All the other diseases ( norovirus, salmonellosis, botulism) cause foodborne illness.

66. (D) improperly home canned goods.

Improoperly cooked home canned foods are the most common source of botulism. It is caused by Clostridium botulinum . The toxins are not formed in a low pH condition but any preformed toxin will not be destroyed by the low pH. Hence many low acid preserved vegetables, fish etc can lead to botulism.

68. (D) all of the above.

Staphylococcus aureus is a common causative agent of foodborne disease because

• Tolerates many common high-salt & high-fat foods - The bacteria is very resistant in nature.
• Is present in some humans that work in food preparations- Transmission easily takes place by the hands of food handlers to the food products.
• Produces several heat-stable enterotoxins- enterotoxins produced by the bacteria is heat resistant and hence survives cooking and even boiling.