HLTH 642 Quiz 2

HLTH 642 Quiz 2

HLTH 642 Quiz 2 Liberty University

HLTH 642 Quiz: Foodborne Infections and Microbial Agents

1. This protozoan infection can be acquired from soils contaminated with cat feces:
2. Toxicoinfections by C. perfringens are often associated with foods:
3. In terms of food production worldwide, ____________________ is considered an important foodborne protozoan pathogen.
4. The primary reservoir of enteropathogenic E. coli (EPEC) is:
5. __________ are essentially infectious proteins.
6. Which of the following is a classification scheme for viruses?
7. _________________ are considered the leading cause of foodborne illnesses.
8. Serotyping is particularly helpful in the control of foodborne diseases caused by:
9. Foods most likely associated with cases of shigellosis include:
10. Prions cause disease by:
11. _________________ is a foodborne bacterial pathogen where fowl are important reservoirs.
12. Pathogenic virulence traits include the following:
13. Taeniasis is caused by the consumption of undercooked and infected:
14. Which statement best describes foodborne protozoans?
15. What is the first step in the infection of a host by an enteric pathogen?
16. Intestinal tracts are the primary habitats for most species of these bacteria:
17. The greatest number of salmonellosis cases in the U.S. probably result from the consumption of:
18. Which of the following is also known as “mad cow disease?”
19. Salmonella bacteria consist of ___________ species and over _____________ serotypes.
20. This parasitic disease is acquired the from ingestion of Taenia solium eggs found in the feces of swine.
21. The following is considered a foodborne illness:
22. The pork tapeworm is caused by the consumption of:
23. These pathogenic bacteria a found naturally in shallow marine waters:
24. Which of the following is considered a eukaryotic organism?
25. Which of the following is the correct nomenclature of a Salmonella serotype?

Set 2

1. Salmonella bacteria consist of species and over       
2. Which of the following can make a human host most susceptibile or least resistant to a foodborne infection?
3. The and      are generally considered more susceptible to foodborne infections.
4. These pathogenic bacteria a found naturally in shallow marine waters:
5. Classification schemes for microorganisms are important to food safety because:
6. Which statement best describes foodborne protozoans?
7. The following is considered a foodborne toxicoinfection:
8. Infectious dose is defined as:
9. Ruminants are the reservoir of most concern for this protozoan pathogen:
10. Invasive and disseminated bacterial infections include those caused by:
11. The most common sign associated with foodborne illnesses is:
12. Pathogens can acquire new traits by:
13. What attributes of foodborne viruses make them effective in causing outbreaks?
14. In terms of food production worldwide, is considered an important foodborne protozoan
15. One of the first recognized emerging infections was:
16. Giardiasis is an infection caused by:
17. Serotyping is particularly helpful in the control of foodborne diseases caused by:
18. Which of the following is NOT considered a disease carrier state:
19.            are considered the leading cause of foodborne
20. Pathogenic virulence traits include the following:
21. Hemolytic uremic syndrome (HUS) is a complication usually caused by:
22. This pathogenic coli is most often associated with cattle as its reservoir:
23. Which of the following factors contributed most to the global spread of foodborne diseases such as salmonellosis?
24. Foods most likely associated with cases of shigellosis include:
25. Which of the following is also known as “mad cow disease?”