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Final 2005 - Name APPLIED AND FOOD MICROBIOLOGY 394 FINAL...

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Name:______________________________ APPLIED AND FOOD MICROBIOLOGY 394 FINAL EXAM DECEMBER 16, 2005 PART I. MULTIPLE CHOICE (two (2) points each) Choose the ONE best answer for each question. 1. This organism that immunocompromised individuals should be concerned with is found in Mexican-style cheese. A. Clostridium botulinum B. Clostridium perfringens C. Listeria monocytogenes D. Bacillus cereus 2. Which of the following is NOT a spore-former: 3. Which of the following is NOT one of the five different disease categories associated with infection of Listeria monocytogenes? 4. The saccharolytic nature of Clostridium perfringens causes what symptom? 5. What enzyme distinguishes Bacillus cereus from Clostridium? A. Catalase B. Lactase C. Lysozyme D. Glucose oxidase 6. Which of the following biochemical traits is NOT indicative of Bacillus cereus? 7. In a food-borne outbreak, victims had eaten fried rice and came down with the following symptoms: mild diarrhea occurring within 8-16 hours and lasting 12 hours, cramps, watery stools, vomiting within 1-6 hours and lasting from 6- 24 hours. What organism is the most likely cause? 8. An outbreak from the consumption of water, with symptoms that include watery diarrhea, coughing and low-grade fever, is most likely caused by which organism? 1
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9. Lipopolysaccharide is found around the peptidoglycan layer of which organism? A. Listeria B. Clostridium A. Salmonella C. Bacillus 10. Which of the following is abundant within a spore? 11. Listeria utilizes a natural defense mechanism of the body to infect host cells, what is it?
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