Some bacteria have the ability to survive heat, lack of moisture, cold or acidic conditions by Forming: a. Parasites b. Vegetative states c. Colonies d. Spores 2. The primary responsibility of food establishment managers in pest control is to ensure
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1. Some bacteria have the ability to survive heat, lack of moisture, cold or acidic conditions by Forming:
2. The primary responsibility of food establishment managers in pest control is to ensure:
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- 2. Which of the following infectious agents is correctly defined as a viral pollutant? A. the human disease agent causing inhalation anthrax B. the human disease agent causing tuberculosis C. the human disease agent causing the common cold D. the human disease agent causing malaria E. the human disease agent causing cryptosporidiosisMicrobes that can be grown on agar petri dish include A. Bacteria B. Virus C. Fungi D. Protests E. Helminths.14. Which of the following infectious agents is correctly defined as a viral pollutant? A. the human disease agent causing inhalation anthrax B. the human disease agent causing tuberculosis C. the human disease agent causing cryptosporidiosis D. the human disease agent causing malaria E. the human disease agent causing the flu (influenza)
- 1. Which of the following manufacturing practices to maintain probiotic label claims regarding bacteria counts can negatively impact patient health? A. Freeze-drying B. Overstocking C. Refrigerated shipping D. Surveillance cultures 2. Which of the following is a prebiotic? A. Bifidobacterium bifidum B. Enterococcus faecium C. Oligofructose D. Saccharomyces boulardii 3. Which factor is LEAST important when selecting a probiotic? A. Cost of product B. Manufacturer quality control/testing C. Number of bacterial strains D. Presence of prebiotics1. Select one microorganism (a prokaryote, protest, or fungus) which has the potential to be used for bioterrorism. This microorganism should normally be pathogenic (meaning it causes disease in those that are exposed to it). 2. Design an infographic to show how the microorganism infects human/animal cells. This infographic should include all stages of the life cycle of this microorganism. May choose to create your infographic by hand or use digital tools such as Canva, Piktochart, Visme, Google Drawings, Microsoft word, or any other platform familiar with. 3. Write a fictitious letter to the government to explain how this microorganism can be destroyed/prevented. The intervention(s) that is/are chosen should be based on research and be applicable to a large - scale implementation strategy (i.e., if a bioterror microorganism kills all livestock to reduce protein supplies, then the intervention should be easily supplied to the livestock, such as in their water/food supply, to prevent…2. As an aspiring Nurse, the need for the culture of a new pathogenic microorganism in the laboratory has been allocated to you. Applying all the guidelines involved in the successful isolation and cultivation of microbes, discuss the culturing system that is most appropriate for this activity and state your reason(s) for this choice
- The patient with ulcers on his face came to see a doctor. It's known that he has been recently returned to Ukraine from Turkmenia. The doctor diagnosed cutaneous leishmaniasis. How did the disease agent get into the patient's organism? Select one: a. By a sexual contact O b. By food O c. By a direct contact d. By an inoculation way e. By a respiratory wayhigh temperature washing of dishes for the purpose of decreasing disease transmission is an example of: a. sanitiation b. antisepsis c. autoclaving d. degerming e. none of the above13. The process that applies heat at a high enough temperature to kill pathogens is called A) radiation. B) freezing. C) irradiation. D) pasteurization. 14. Anna is cooking ground beef. As long as it turns brown, it is fully cooked. A. True B. False 15. The Four Core principles of safe food handling include: clean, chill, separate, and cook. A. True B. False 16. Which of the following can you do to prevent foodborne illnesses? A. Clean your hands and produce B. Separate meat and non-meat during preparation C. Chill foods at low enough temperature D. All of the above 17. Food additives include A. Preservatives B.Nutrients C. Flavor enhancers D.All of the above
- 2. Which type of symbiosis is harmful to one symbiont (e.g., fungi killed by streptomycete bacteria), but is neither beneficial nor harmful to the other symbiont (e.g., the streptomycetes)? A. commensalism B. mutualism C. parasitism D. neutralism E. amensalism52. Which vector control mechanism involves community involvement and mobilization?A. Fumigation of communitiesB. Improving sanitation measures C. Introduction of sterile vectorsD. Using vector repellants53. Which vector control mechanism involves passive community involvement?A. Fumigation of communitiesB. Improving sanitation measures C. Introduction of sterile vectorsD. Using vector repellants4. In controlling and eliminating of infectious agents in reusable supplies,w hat process should be done first? AHand hygiene B. Rinsing C. Cleaning D. Sterilization Rationale: 5. Ensuring efficacy whenever disinfecting and sterilizing all of the following are observed except: A. Concentration of solution and duration of contact C. Temperature of the environment D. All of the above B. Type and number of pathogens Rationale: 6. You have noticed a colleague soaking a not fully rinsed instrument in an sterilizing agent. What will you do? A. None as soap helps disinfect the instrument. B. Let your colleague proceed with her work. C. Inform your colleague that instruments should be properly rinsed next time. D. Inform your colleague that instruments should be properly rinsed and let her repeat the process. Rationale: 7. In protecting the susceptible host, all of the following should be observed except: A. Lubrication helps keep the skin hydrated and intact. B. Flossing adds tartar and…