Nesters Microbiology A Human Perspective 8th Edition By Anderson Lecturer – Test Bank

Complete Test Bank With Answers

 

 

Sample Questions Posted Below

 

Chapter 05

Control of Microbial Growth

 

 

Multiple Choice Questions
1.  Lister developed his ideas on prevention of infection during medical procedures after studying the work of
A.  Koch.
B.  Pasteur.
C.  Jenner.
D.  Fleming. 

 

ASM Objective: 05.01 Microorganisms are ubiquitous and live in diverse and dynamic ecosystems.
Bloom’s Level: 1. Remember
Learning Outcome: 05.01
Section: 05.01
Topic: History of Microbiology

2.  One of the first chemicals used by Lister to prevent surgical infections was
A.  alcohol.
B.  iodine.
C.  carbolic acid.
D.  mercury. 

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.01
Section: 05.01
Topic: History of Microbiology

3.  The process of killing or removing all of the microorganisms in or on a material is termed
A.  sterilization.
B.  disinfection.
C.  sanitation.
D.  antisepsis. 

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.01
Section: 05.01
Topic: Control of Microbial Growth

4. A sterile item is free of
A. microbes.
B. endospores.
C. viruses.
D. prions.
E.  

microbes, endospores, AND viruses.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.01
Section: 05.01
Topic: Control of Microbial Growth

5.  A suffix used to describe a killing action would be
A.  -static.
B.  -cidal.
C.  -cillin.
D.  -tion. 

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.01
Section: 05.01
Topic: Control of Microbial Growth

6. Pasteurization
A. is the use of heat to sterilize food products.
B. is the use of heat to reduce numbers of pathogenic/spoilage bacteria in a food item to a safe level.
C.  

is a process that uses intense cold to kill microorganisms on foods.

D.  

is a process that uses short bursts of radiation to kill microorganisms on foods.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.01
Section: 05.01
Topic: Control of Microbial Growth

7. Plain soap is very effective in controlling spread of microorganisms because it is
A. bacteriostatic.
B. very effective at the mechanical removal of microorganisms.
C. virucidal.
D. bactericidal.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02
Section: 05.01
Topic: Control of Microbial Growth

8. Nosocomial infections
A. are acquired at various social events.
B. are acquired while in the hospital.
C.  

occur because of a susceptible population and presence of disease-causing organisms.

D. are acquired at sporting events.
E.  

are acquired while in the hospital AND occur because of a susceptible population and presence of disease-causing organisms.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02
Section: 05.01
Topic: Infection and Disease

9.

To reduce or eliminate disease-/spoilage-causing organisms, food is often subjected to

A. heat.
B. chemical additives.
C. radiation.
D. cold.
E. All of the choices are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.02
Section: 05.01
Topic: Control of Microbial Growth

10.

Which of the following organisms are resistant to destruction by typical disinfection methods?

A.  

Endospores of Bacillus and Clostridium

B. Pseudomonas
C.  

Non-enveloped viruses

D. Mycobacterium spp.
E. All of the choices are correct.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.03
Section: 05.02
Topic: Control of Microbial Growth

11. A common environmental organism that may even grow in certain chemical disinfectants is
A. Escherichia coli.
B. Streptococcus pneumoniae.
C. Pseudomonas aeruginosa.
D. enveloped virus.

 

ASM Objective: 03.01 Bacteria and Archaea exhibit extensive, and often unique, metabolic diversity (e.g. nitrogen fixation, methane production, anoxygenic photosynthesis).
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.03
Section: 05.02
Topic: Control of Microbial Growth

12. Upon treatment with heat or chemicals, bacteria will
A. all die immediately.
B.  

die at a constant proportion.

C. die at an exponential rate.
D. die at a geometric rate.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.03
Section: 05.02
Topic: Control of Microbial Growth

13. In a one D process, how many D values would it take to reduce a population of 10¹⁰ cells to one survivor?
A. 2
B. 4
C. 5
D. 10

 

ASM Objective: 07.02 Ability to use quantitative reasoning: Use mathematical and graphing skills and reasoning to solve problems in microbiology.
ASM Topic: Module 07 Scientific Thinking
Bloom’s Level: 3. Apply
Learning Outcome: 05.03
Section: 05.02
Topic: Control of Microbial Growth

14. If a process kills 90% of the organisms per minute, how many minutes would it take to kill all organisms when starting with 100,000 organisms?
A. 1 minute
B. 2 minutes
C. 3 minutes
D. 6 minutes

 

ASM Objective: 07.02 Ability to use quantitative reasoning: Use mathematical and graphing skills and reasoning to solve problems in microbiology.
ASM Topic: Module 07 Scientific Thinking
Bloom’s Level: 3. Apply
Learning Outcome: 05.03
Section: 05.02
Topic: Control of Microbial Growth

15. Microbial death rates may be affected by
A. pH.
B. temperature.
C. the presence of organics.
D. All of the choices are correct.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.03
Section: 05.02
Topic: Control of Microbial Growth

16. In order to speed up the sterilization process, which of the following would be useful?
A.  

Drying the material

B.  

Washing/mechanical removal of bacteria/organic matter

C.  

Addition of organics

D.  

Nothing

E.  

Washing/mechanical removal of bacteria/organic matter AND addition of organics

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.03
Section: 05.02
Topic: Control of Microbial Growth

17. Moist heat kills microorganisms by
A.

irreversible denaturation of proteins.

B. destruction of carbohydrates in the cell wall.
C. denaturation of nucleic acids.
D. dissolving the capsule.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.04
Section: 05.03
Topic: Control of Microbial Growth

18. Boiling is not reliable for sterilization because
A.  

heat-sensitive instruments may be destroyed.

B.  

heat-resistant endospores are unaffected.

C. water boils at a higher temperature at lower altitudes.
D. viruses are more sensitive to heat than bacteria.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.04
Section: 05.03
Topic: Control of Microbial Growth

19. Typical conditions used for sterilization are
A. 100C for 10 minutes.
B. 121C at 15 psi for 15 minutes.
C. 80C for 15 minutes.
D. 72C for 15 seconds.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.04
Section: 05.03
Topic: Control of Microbial Growth

20. Which are essentially equivalent treatments?
A.  

Dry 200C heat for 1.5 hours; wet 121C heat for 15 minutes

B.  

Dry 160C heat for 1.0 hour; wet 200C heat for 30 minutes

C.  

Dry 121C heat for 1.5 hours; wet 200C heat for 15 minutes

D.  

Dry 100C heat for 2.0 hours; wet 100C heat for 30 minutes

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.05
Section: 05.03
Topic: Control of Microbial Growth

21. Which of the following is not a sterilization method?
A.  

Hot air oven

B.  

Autoclave

C.  

Pasteurization

D.  

Filtration

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.04
Section: 05.03
Topic: Control of Microbial Growth

22. Which of the following methods sterilize the materials?
A. Pasteurization
B. High-temperature-short-time pasteurization (HTST)
C. Ultrahigh-temperature (UHT) method
D.  

None of these are sterilization methods.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.04
Section: 05.03
Topic: Control of Microbial Growth

23. The autoclave treatment may be monitored by
A. heat-sensitive tape.
B. heat-resistant endospores of Geobacillus stearothermophilus.
C. pressure indicators alone.
D. waiting for contaminants to appear on freshly poured media.
E.  

heat-sensitive tape AND heat-resistant endospores ofGeobacillus stearothermophilus.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.04
Section: 05.03
Topic: Control of Microbial Growth

24.  Commercial canning processes
A.  are geared to destroy Clostridium botulinum spores.
B.  kill all endospores.
C.  are especially needed on low acid foods.
D.  are 12D processes (designed to kill 10¹² endospores).
E.  are geared to destroy Clostridium botulinum spores, are especially needed on low acid foods, AND are 12D (designed to kill 10¹² endospores) processes. 

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.04
Section: 05.03
Topic: Control of Microbial Growth

25. Oxidation of proteins is achieved most readily
A. by moist heat.
B. by moist heat under pressure.
C. in a hot air oven.
D. in the presence of organics.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.05
Section: 05.03
Topic: Control of Microbial Growth

26.  A common application of dry heat in the microbiology laboratory is to
A.  prepare specimens for study.
B.  sterilize media.
C.  sterilize plastics.
D.  sterilize the inoculating loop. 

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.05
Section: 05.03
Topic: Control of Microbial Growth

27. Liquid media containing heat-sensitive components would best be sterilized by
A.  

ultraviolet (UV) light at 500 nm.

B. freezing.
C. lyophilization.
D. membrane filtration.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.06
Section: 05.04
Topic: Control of Microbial Growth

28. Generally, membrane filters are not used to remove
A. bacteria from liquids.
B. microorganisms from gases.
C. spoilage agents from alcoholic beverages.
D. enzymes.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
Bloom’s Level: 2. Understand
Learning Outcome: 05.06
Section: 05.04
Topic: Control of Microbial Growth

29. Gamma rays cause biological damage in living systems by
A.  

producing reactive molecules such as superoxide and hydroxyl-free radicals.

B. causing tiny gravity sinks and black holes to be formed in the substance.
C. introducing toxins.
D. making the substance radioactive.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.07
Section: 05.04
Topic: Control of Microbial Growth

30. Gamma irradiation
A. has not been approved for use on food.
B. can be used to either sterilize or pasteurize, depending on the dose of radiation.
C. leaves some radioactive particles in the treated substance.
D.

usually kills by generating heat and denaturing proteins.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.07
Section: 05.04
Topic: Control of Microbial Growth

31. Which would be most effective against Pseudomonas?
A.  

Alcohol

B.  

Radiation

C.  

Quaternary ammonium compounds

D.  

Iodophors

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 3. Apply
Learning Outcome: 05.07
Section: 05.04
Topic: Control of Microbial Growth

32. Ultraviolet radiation at the bactericidal wavelength destroy bacteria by
A. destroying endospores.
B. damaging nucleic acid.
C. preventing spore formation.
D. denaturing proteins.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.07
Section: 05.04
Topic: Control of Microbial Growth

33. Microwaves do not kill organisms directly but kill by
A. the heat they generate in a product.
B. generating free radicals.
C. generating toxins.
D. creating thymine dimers.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
Bloom’s Level: 2. Understand
Bloom’s Level: 3. Apply
Learning Outcome: 05.07
Section: 05.04
Topic: Control of Microbial Growth

34. Chemical germicides
A. may react irreversibly with proteins/enzymes.
B. may react with cytoplasmic membranes or viral envelopes.
C. may be disinfecting or even sterilizing.
D. are sensitive to dilution factor, time of contact, and temperature of use.
E. All of the choices are true.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.09
Section: 05.05
Topic: Control of Microbial Growth

35. Alcohols are not reliably effective at destroying
A. vegetative bacteria.
B. enveloped viruses.
C.

non-enveloped viruses.

D. endospores.
E.

non-enveloped viruses AND endospores.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

36. Glutaraldehyde
A. is, if given enough time, able to destroy all forms of microbial life.
B. is very good for use on heat-sensitive medical items.
C. attacks lipids.
D.

does not affect non-enveloped viruses.

E. is, if given enough time, able to destroy all forms of microbial life AND is very good for use on heat-sensitive medical items.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

37. Chlorhexidine
A. is a member of the biguanides.
B. is extensively used in antiseptics.
C. is ineffective against vegetative bacteria.
D. is limited in use due to its high toxicity.
E. is a member of the biguanides AND is extensively used in antiseptics.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

38. Ethylene oxide is gas that
A.  

is very useful for sterilizing heat or moisture-sensitive items.

B. is potentially carcinogenic.
C. is used as a 37% aqueous solution.
D. is effective against all microorganisms except endospores and viruses.
E.  

is very useful for sterilizing heat or moisture-sensitive items AND is potentially carcinogenic.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

39. Chlorine
A. readily reacts with organics to produce potentially carcinogenic trihalomethanes.
B. is an effective, inexpensive, disinfectant able to destroy all types of microorganisms.
C. is unaffected by the presence of organic material.
D. is ineffective when diluted.
E. readily reacts with organics to produce potentially carcinogenic trihalomethanes AND is an effective, inexpensive, disinfectant able to destroy all types of microorganisms.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

40. Which is true of iodine?
A. It does not readily kill endospores.
B. It may be used as an antiseptic or as a disinfectant.
C. It is important to use it at the recommended dilution.
D. It is usually found as tinctures or iodophors.
E. All of the choices are true.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

41. Which of the following is true of hydrogen peroxide?
A. It is a sterilant for inanimate objects and is quickly inactivated on living tissue.
B. It leaves a toxic residue.
C. It is broken down by catalase into water and oxygen.
D. It is even more effective when used in combination with peracetic acid.
E.  

It is a sterilant for inanimate objects and is quickly inactivated on living tissue; it is broken down by catalase into water and oxygen; AND it is even more effective when used in combination with peracetic acid.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

42. Phenolics
A. denature proteins and destroy cytoplasmic membranes.
B. remain effective in the presence of detergents or organic material.
C. such as triclosan, have been used widely in various lotions and soaps.
D. reliably inactivate all groups of viruses.
E. denature proteins and destroy cytoplasmic membranes, remain effective in the presence of detergents or organic material, AND phenolics such as triclosan, have been used widely in various lotions and soaps.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

43. Hexachlorophene has been particularly effective against
A. Staphylococcus aureus.
B. Micrococcus aureus.
C. Escherichia coli.
D. Enterobacter aerogenes.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

44. Quaternary ammonium compounds are
A.  

cationic detergents that help wash surfaces.

B. attracted to the negative charge on the microbial cell surface.
C. used as a 37% aqueous solution.
D. very effective against Pseudomonas.
E.  

cationic detergents that help wash surfaces AND attracted to the negative charge on the microbial cell surface.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

45. Which of the following is(are) considered when selecting a germicidal chemical?
A.  

Toxicity

B.  

Cost

C.  

Compatibility with the material being treated

D.  

Environmental impact

E. All of the choices are correct.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.09
Section: 05.05
Topic: Control of Microbial Growth

46. Silver sulfadiazine, a combination of silver and a sulfa drug, is used to
A. disinfect water for drinking.
B. prevent infection of surgical wounds.
C. prevent infection of second- and third-degree burns.
D. counteract lead poisoning.
E. treat bites from werewolves.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

47. Compounds of tin, mercury, arsenic, and copper are no longer used to prevent microbial growth in cooling water primarily because
A. antibiotics are cheaper.
B. other chemicals were shown to be much more effective.
C. microbes developed resistance to these metals.
D. their use contributes to serious pollution of natural waters.
E. All of the choices are correct.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

48. The most important function of nitrites in processed foods is to
A. prevent browning.
B. inhibit the germination of Clostridium botulinum endospores.
C. prevent carcinogen formation.
D. make the food more acidic.

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.11
Section: 05.06
Topic: Control of Microbial Growth

 

True / False Questions
49.

Prions are easily destroyed by common sterilization procedures.

FALSE

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.03
Section: 05.02
Topic: Infection and Disease

50. The endospores of Pseudomonas make that organism very difficult to kill.
FALSE

 

ASM Objective: 02.02 Bacteria and Archaea have specialized structures (e.g. flagella, endospores, and pili) that often confer critical capabilities.
ASM Topic: Module 02 Structure and Function
Bloom’s Level: 2. Understand
Learning Outcome: 05.03
Section: 05.02
Topic: Control of Microbial Growth

51. Upon heat treatment, bacteria die at a constant proportion.
TRUE

 

ASM Objective: 07.02 Ability to use quantitative reasoning: Use mathematical and graphing skills and reasoning to solve problems in microbiology.
ASM Topic: Module 07 Scientific Thinking
Bloom’s Level: 2. Understand
Learning Outcome: 05.03
Section: 05.02
Topic: Control of Microbial Growth

52.  The more bacteria one starts with, the longer it will take to kill them all.
TRUE

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.03
Section: 05.02
Topic: Control of Microbial Growth

53. Heat treatment is an effective method for sterilization or disinfection of all materials.
FALSE

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.06
Section: 05.04
Topic: Control of Microbial Growth

54. Boiling is very effective at removing most common waterborne pathogens.
TRUE

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.04
Section: 05.03
Topic: Control of Microbial Growth

55. Pasteurization results in the sterilization of food products.
FALSE

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.04
Section: 05.03
Topic: Control of Microbial Growth

56. Dry heat takes a much shorter time to sterilize material than wet heat.
FALSE

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.05
Section: 05.03
Topic: Control of Microbial Growth

57. 100% ethanol is twice as effective as 60% ethanol at controlling bacteria.
FALSE

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

58. Generally, heavy metals, except silver, have been proven to be too toxic for use on human tissue and are no longer used medically.
TRUE

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

59. Hydrogen peroxide may be used as a sterilant on living tissue.
FALSE

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.10
Section: 05.05
Topic: Control of Microbial Growth

60. Cold and freezing are very effective in killing bacteria.
FALSE

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 2. Understand
Learning Outcome: 05.11
Section: 05.06
Topic: Control of Microbial Growth

61. Organic acids, such as benzoic acid, are often added to foods to prevent microbial growth.
TRUE

 

ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, and biological methods.
ASM Topic: Module 03 Metabolic Pathways
Bloom’s Level: 1. Remember
Learning Outcome: 05.11
Section: 05.06
Topic: Control of Microbial Growth