John went to a picnic. He took home some leftover chicken and rice, heated it on the stove, ate it, and got sick two hours later. John thought the heating made his food safe because it would have killed any bacteria present. He didn't know that __________ produces a heat-stable toxin.

A) Staphylococcus aureus
B) Shigella dysenteriae
C) Vibrio cholerae
D) Salmonella enterica

A) Staphylococcus aureus

The most common mode of HAV transmission is:

A) contamination of food before it reaches a food service establishment.
B) airborne.
C) contaminated hypodermic needles.
D) blood transfusion.
E) contamination of food during preparation.

E) contamination of food during preparation.

Which of the following statements about salmonellosis is FALSE?

A) It is a bacterial infection.

B) Severity of disease depends on number of organisms ingested.

C) A healthy carrier state exists.

D) The mortality rate is high.

E) It is often associated with poultry products.

D) The mortality rate is high.

Which one of the following diseases of the gastrointestinal system is transmitted by the respiratory route?

A) staphylococcal enterotoxicosis

B) mumps

C) Vibrio gastroenteritis

D) bacillary dysentery

E) travelers diarrhea

B) mumps

Poultry products are a likely source of infection by

A) Helicobacter pylori.

B) Salmonella enterica.

C) Vibrio cholerae.

D) Shigella spp.

E) Clostridium perfringens.

B) Salmonella enterica.

Which of the following organisms feeds on red blood cells?

A) Giardia lamblia

B) Escherichia coli

C) Taenia spp.

D) Vibrio parahaemolyticus

E) Entamoeba histolytica

E) Entamoeba histolytica

In humans, beef tapeworm infestations are acquired by ingesting

A) the eggs of Taenia saginata.

B) segments of Taenia solium tapeworms.

C) water contaminated with Diphyllobothrium latum eggs.

D) cysticerci of Taenia saginata in undercooked meat.

E) cysticerci of Taenia solium in undercooked meat.

D) cysticerci of Taenia saginata in undercooked meat.

12) Which of the following statements about staphylococcal food poisoning is FALSE?

A) It is caused by ingesting an enterotoxin.

B) It can be prevented by adequate refrigeration of food.

C) It can be prevented by heating foods to 50C for 15 minutes.

D) It is treated by replacing water and electrolytes.

E) It is characterized by rapid onset and short duration of symptoms.

C) It can be prevented by heating foods to 50C for 15 minutes.

The most common cause of travelers diarrhea is

A) Shigella spp.

B) Salmonella enterica.

C) Giardia lamblia.

D) Escherichia coli.

E) Campylobacter jejuni.

D) Escherichia coli.

Thorough cooking of food will prevent all of the following EXCEPT

A) trichinellosis.

B) beef tapeworm.

C) staphylococcal food poisoning.

D) salmonellosis.

E) shigellosis.

C) staphylococcal food poisoning.

Most of the normal microbiota of the digestive system are found in the

A) mouth.

B) stomach.

C) stomach and small intestine.

D) small intestine and large intestine.

E) accessory structures.

D) small intestine and large intestine.

Which of the following causes inflammation of the liver?

A) Salmonella enterica

B) Shigella spp.

C) hepatitis A virus

D) Vibrio cholerae

E) Escherichia coli

C) hepatitis A virus

Rice water stools are characteristic of

A) salmonellosis.

B) cholera.

C) bacillary dysentery.

D) amebic dysentery.

E) tapeworm infestation.

B) cholera.

Epidemics related to bacterial infection of the digestive system are typically caused by

A) biological vectors.

B) contaminated food and water.

C) unpasteurized milk.

D) the respiratory route.

E) exposure to contaminated soil.

B) contaminated food and water.

Many bacterial infections of the lower digestive tract are treated with

A) antitoxin.

B) penicillin.

C) water and electrolytes.

D) quinacrine.

E) thorough cooking.

C) water and electrolytes.

Which of the following is mismatched?

A) ergot gangrene

B) Salmonella endotoxin lyses red blood cells

C) Vibrio enterotoxin secretion of Cl, K+, and H2O

D) aflatoxin liver cancer

E) shiga toxin tissue destruction

B) Salmonella endotoxin lyses red blood cells

Bacterial intoxications differ from bacterial infections of the digestive system in that intoxications

A) are transmitted via contaminated water.

B) are more severe.

C) have shorter incubation times.

D) are treated with antibiotics.

E) are accompanied by high fever.

C) have shorter incubation times.

The most common mode of HAV transmission is

A) contamination of food during preparation.

B) contamination of food before it reaches a food service establishment.

C) blood transfusion.

D) contaminated hypodermic needles.

E) airborne.

A) contamination of food during preparation.

A 38-year-old man had onset of fever, chills, nausea, and myalgia while vacationing on the Gulf of Mexico. On April 29, he had eaten raw oysters and gone wading in the warm coastal waters. On May 2, he was admitted to a hospital because of a fever of 39C and two circular necrotic lesions on the left leg. He had a history of alcoholic liver disease. He was transferred to the ICU; therapy with antibiotics was initiated. On May 4, he died. Which of the following is the most likely cause?

A) Bacillus cereus

B) Cyclospora cayetanensis

C) Salmonella typhi

D) Vibrio vulnificus

E) hepatitis C virus

D) Vibrio vulnificus

Microscopic examination of a patients fecal culture shows spiral bacteria. The bacteria probably belong to the genus

A) Campylobacter jejuni.

B) Escherichia coli.

C) Salmonella typhi.

D) Shigella spp.

E) Vibrio cholerae.

A) Campylobacter jejuni.

Helicobacter pylori can grow in the stomach because it

A) hides in macrophages.

B) makes a capsule.

C) possesses an enzyme that neutralizes HCl.

D) makes HCl.

E) invades epithelial cells.

C) possesses an enzyme that neutralizes HCl.

All of the following are eukaryotic organisms that cause diarrheal disease EXCEPT

A) Cryptosporidium.

B) Cyclospora.

C) Entamoeba.

D) Giardia.

E) Campylobacter.

E) Campylobacter.

45) Table 25.1

Food Relative Risk

Black beans. 0.58

Corn soup 0.75

Jalapeo peppers. 34.13

Roma tomatoes 5.40

The relative risks shown in Table 25.1 were calculated for foods suspected of transmitting Salmonella. Which food is the most likely source of infection?

A) black beans

B) corn soup

C) jalapeo peppers

D) roma tomatoes

E) The answer cannot be determined based on the information provided.

C) jalapeo peppers

Campylobacter gastroenteritis is the leading cause of foodborne illness in the United States.

Answer: TRUE

Bacterial infections, but not intoxications, can cause diarrhea.

Answer: FALSE

An outbreak of viral gastroenteritis occurs in a pediatrics ward. Rotavirus is the most likely causative agent.

Answer: TRUE

EHEC is a major cause of diarrhea in developing countries and may result in the death of small children.

Answer: FALSE

Gastroenteritis due to ingestion of food contaminated with Staphylococcus aureus is due to intoxication by enterotoxins.

Answer: TRUE