ATI RN
Foundations in Microbiology Test Bank Questions
Question 1 of 5
After 4 months of treatment for tuberculosis the patient began complaining of toes and fingers numbness, sensation of creeps. He was diagnosed with polyneuritis. What antituberculous drug might have caused these complications?
Correct Answer: A
Rationale: The correct answer is A: Isoniazid. Isoniazid is known to cause peripheral neuropathy as a side effect, especially with prolonged use. It can lead to symptoms such as numbness, tingling, and weakness in the toes and fingers due to its neurotoxic effects. Rifampicin (B) is less likely to cause neuropathy. Ciprofloxacin (C) is not typically associated with neuropathy. Sodium salt of benzylpenicillin (D) is an antibiotic but is not known to cause polyneuritis.
Question 2 of 5
It is planned to use the territory of an old cattle burial ground (which is not used for more than 50 years) for building houses. But ground analysis revealed presence of the pathogen of the very dangerous illness. Which of the indicated microorgonisms is likely to remain in the ground for such a long time?
Correct Answer: C
Rationale: Rationale: 1. Bacillus anthracis is a spore-forming bacterium that can survive for decades in the soil. 2. The spores are resistant to harsh conditions and can remain dormant for long periods. 3. This resilience allows Bacillus anthracis to persist in the old cattle burial ground for over 50 years. 4. Mycobacterium bovis, Brucella abortus, and Francisella tularensis are not known for long-term survival in soil. Summary: - Mycobacterium bovis, Brucella abortus, and Francisella tularensis do not have the spore-forming ability. - Mycobacterium bovis causes tuberculosis in cattle. - Brucella abortus causes brucellosis in cattle. - Francisella tularensis causes tularemia in animals and humans.
Question 3 of 5
A patient was taken to a hospital with acute food poisoning caused by homemade canned mushrooms. The product analysis revealed some microorganisms that develop only in the absence of oxygen. What microorganisms caused the poisoning?
Correct Answer: A
Rationale: The correct answer is A: Obligate anaerobes. These microorganisms thrive in the absence of oxygen, as seen in the canned mushrooms where oxygen is limited. They produce toxins causing food poisoning. Facultative anaerobes (B) can survive with or without oxygen. Microaerophiles (C) require low levels of oxygen. Obligate aerobes (D) need oxygen to survive and would not be responsible for the poisoning in this case.
Question 4 of 5
After consumption some tinned meat a patient had diplopia, acute headache, deglutition disorder, hard breathing, muscle weakness. The diagnosis was botulism. What factor of pathogenicity are the clinic presentations of this disease connected with?
Correct Answer: A
Rationale: The correct answer is A, Exotoxin. Botulism is caused by the exotoxin produced by Clostridium botulinum bacteria. The symptoms described - diplopia, acute headache, deglutition disorder, hard breathing, muscle weakness - are all consistent with botulism due to the neurotoxic effects of the exotoxin. The exotoxin interferes with neurotransmission at the neuromuscular junction, leading to muscle paralysis and the symptoms mentioned. The other choices (B, C, D, E) are incorrect as they do not correspond to the pathogenic mechanism of botulism and do not explain the specific clinical manifestations observed in this case.
Question 5 of 5
A patient has food poisoning. Laboratory analysis revealed a culture of anaerobic gram-positive spore-forming bacteria. What is the most likely kind of the isolated causative agent?
Correct Answer: A
Rationale: The correct answer is A: C. perfringens. This is because Clostridium perfringens is a gram-positive, anaerobic, spore-forming bacterium commonly associated with food poisoning. It produces toxins that cause gastrointestinal symptoms. Proteus vulgaris (B) and P. mirabilis (C) are gram-negative bacteria not typically associated with food poisoning. Vibrio parahemolyticus (D) is a gram-negative bacterium causing seafood-related gastroenteritis, not spore-forming or anaerobic.