Mid1_A08_key

Mid1_A08_key - Name _ FST 104 Fall 2008 Midterm #1 (Oct 27,...

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Name ___________________________ FST 104 Fall 2008 Midterm #1 (Oct 27, 2008) F OR 1 POINT PLEASE RECORD YOUR NAME , STUDENT ID , AND TEST VERSION LETTER (shown on page 5 of the exam) on a blue Scantron form UCD 2000 using a #2 pencil. Then record the correct answers to questions 1-33. (If you did not bring the Scantron, circle the letter of the answer directly on the exam pages. We’ll correct your exam by hand for a 10 point penalty.) [All questions are worth 3 points each] Multiple guess -- choose the letter of the one correct answer 1. Four of the following diseases are transmitted by eating food containing the agent, but one is a very similar disease that appears to occur spontaneously in a certain population. Which is the spontaneous (or genetic) version of the disease? A Kuru B CJD (Cruetzfeldt-Jacob Disease) C BSE (Bovine Spongiform Encephalopathy) D Feline Spongiform Encephalopathy E vCJD (variant Cruetzfeldt-Jacob Disease which appeared in Great Britain in the 1990’s) 2. Which of the following frequently cause illness from contaminated water? A Toxoplasma gondii and Giardia lamblia B Taenia saginata and Toxoplasma gondii C Cryptosporidium parvum and Diphyllobothrium latum D Giardia lamblia and Cryptosporidium parvum E Giardia lamblia and Taenia saginata 3. What is the mechanism used by Shiga toxin to affect the activity of targeted host cells? A Activates adenylate cyclase which catalyzes the synthesis of cAMP B Catalyzes the removal of adenine from the 28S rRNA of the ribosome C Stimulates actin polymerization leading to intercellular spread of bacteria D Endonuclease activity causes double strand breaks in host DNA E Stimulates that vagus nerve which cause humans to vomit 4. Which of the following is not true of Campylobacter jejuni? A Closely related to Helicobacter pylori B The most common cause of bacterial-induced diarrheal illness in United States C Illness commonly caused by undercooked chicken D Infection by C. jejuni can trigger Guillain-Barre Syndrome E None of the above 5. Undercooking is the most important factor in the transmission of food-related diseases A Caused by all spore-forming bacteria B Caused by all Gram negative bacteria
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C Caused by Staphylococcus aureus D Transmitted from animals to humans E Transmitted only from humans to humans 6. What is the typical reason for food-borne illness caused by Staphylococcus aureus? A Breakdown of water treatment or failure to wash hands before handling food B Failure to cook the food to a sufficient internal temperature (for example, to 68-71C/155-160F) C Storing the food improperly after touching it with the hands D Existence of a susceptible population – the very young, the elderly, and the immune compromised E Mixing sheep neural tissue with feed intended for beef cattle For each of the food-borne disease outbreaks shown, choose the letter of the ONE pathogenic agent listed that would most likely be implicated in each. 7.
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Mid1_A08_key - Name _ FST 104 Fall 2008 Midterm #1 (Oct 27,...

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