C HAPTER 32: W ATERBORNE AND
F OODBORNE B ACTERIAL AND V IRAL
D ISEASES
Test Bank for Brock Biology of Microorganism 16th Edition by Michael T.
Madigan
32.1 Multiple Choice Questions
1. The most important potential common source of infectious disease is
A) industrial waste.
B) arthropod reservoirs found near surface water supplies.
C) water.
D) human and animal wastes.
2. The degree of susceptibilit y a food has to microbial activit y is determined
by its
A) chemical characteristics.
B) physical characteristics.
C) water content.
D) chemical characteristics, physical characteristics, and water content.
3. The most common route of transmission of Salmonel la enterica t yphi
worldwide is through
A) contaminated food.
B) contaminated water.
C) direct contact.
D) insect vectors.
, 4. Which U.S. government agency monitors water utilit y reports?
A) Environmental Protection Agency
B) Food and Drug Administration
C) Water Safet y Board
D) Natural Resources Cons ervancy Commission
5. In the developed countries of the world, most intestinal infections are
transmitted via
A) water.
B) person-to-person contact.
C) food.
D) hospital contamination.
6. In the United States, individuals become infected with Vibrio cholerae
most commonl y by
A) consuming contaminated shellfish.
B) drinking contaminated water.
C) eating contaminated v egetables.
D) person-to-person contact.
7. What is the medium used in the membrane filter (MF) procedure to
differentiate fecal coliforms and Escherichia coli?
A) mannitol salt agar (MSA)
B) eosin-methylene blue agar (EMB)
C) triple sugar iron agar
D) blood agar
8. Which of the following bacterial pathogens is found in aquatic
environments and is commonl y present in air conditioning systems?
A) Enterobacter aerogenes
B) Klebsiella pneumoniae
C) Legionella pneumophila
F OODBORNE B ACTERIAL AND V IRAL
D ISEASES
Test Bank for Brock Biology of Microorganism 16th Edition by Michael T.
Madigan
32.1 Multiple Choice Questions
1. The most important potential common source of infectious disease is
A) industrial waste.
B) arthropod reservoirs found near surface water supplies.
C) water.
D) human and animal wastes.
2. The degree of susceptibilit y a food has to microbial activit y is determined
by its
A) chemical characteristics.
B) physical characteristics.
C) water content.
D) chemical characteristics, physical characteristics, and water content.
3. The most common route of transmission of Salmonel la enterica t yphi
worldwide is through
A) contaminated food.
B) contaminated water.
C) direct contact.
D) insect vectors.
, 4. Which U.S. government agency monitors water utilit y reports?
A) Environmental Protection Agency
B) Food and Drug Administration
C) Water Safet y Board
D) Natural Resources Cons ervancy Commission
5. In the developed countries of the world, most intestinal infections are
transmitted via
A) water.
B) person-to-person contact.
C) food.
D) hospital contamination.
6. In the United States, individuals become infected with Vibrio cholerae
most commonl y by
A) consuming contaminated shellfish.
B) drinking contaminated water.
C) eating contaminated v egetables.
D) person-to-person contact.
7. What is the medium used in the membrane filter (MF) procedure to
differentiate fecal coliforms and Escherichia coli?
A) mannitol salt agar (MSA)
B) eosin-methylene blue agar (EMB)
C) triple sugar iron agar
D) blood agar
8. Which of the following bacterial pathogens is found in aquatic
environments and is commonl y present in air conditioning systems?
A) Enterobacter aerogenes
B) Klebsiella pneumoniae
C) Legionella pneumophila
