ATI RN
microbiology a systems approach test bank Questions
Question 1 of 5
The food preparation process in which not all microorganisms are killed, but the number of microbes capable of spoiling the food or causing disease is reduced, is called
Correct Answer: B
Rationale: The correct answer is B: pasteurization. This process involves heating food to a specific temperature to kill harmful bacteria while preserving the flavor and quality of the food. Sanitation (A) refers to maintaining cleanliness to prevent contamination. Disinfection (C) involves killing most, but not all, microbes on surfaces. Purification (D) typically refers to the process of removing impurities, not specifically targeting microbes. In this case, pasteurization best describes the process of reducing harmful microbes in food without completely eliminating all microorganisms.
Question 2 of 5
Infections of the CNS can be caused by:
Correct Answer: D
Rationale: The correct answer is D because all three choices, Clostridium botulinum, Morbillivirus morbillorum, and Clostridium tetani, can cause infections of the CNS. Clostridium botulinum can lead to botulism, affecting the nervous system. Morbillivirus morbillorum can cause measles, which can lead to encephalitis. Clostridium tetani can cause tetanus, affecting the central nervous system. Therefore, all three choices can cause infections of the CNS. Choices A, B, and C are incorrect individually because each pathogen can cause CNS infections.
Question 3 of 5
A bacteriological laboratory has been investigating a sample of homemade dried fish that was the cause of severe food poisoning. Microscopy of the culture inoculated in Kitt-Tarozzi medium revealed microorganisms resembling a tennis racket. What diagnosis can be made?
Correct Answer: A
Rationale: The correct answer is A: Botulism. The tennis racket appearance seen under the microscope is characteristic of Clostridium botulinum, the bacterium responsible for botulism. This bacterium produces spores that resemble a tennis racket shape. Botulism is a type of food poisoning caused by the ingestion of the toxin produced by Clostridium botulinum. Summary: B: Salmonellosis is caused by Salmonella bacteria, which do not exhibit a tennis racket appearance. C: Cholera is caused by Vibrio cholerae, which also does not resemble a tennis racket under the microscope. D: Dysentery is typically caused by bacteria such as Shigella or Entamoeba histolytica, neither of which exhibit the characteristic tennis racket appearance.
Question 4 of 5
Which statement about the fungal mycelium is correct:
Correct Answer: D
Rationale: Rationale: - A: The mycelium is indeed made up of intertwined hyphae, which are the branching filaments of fungi. - B: Part of the mycelium does grow into the medium to acquire nutrients, forming the substrate mycelium. - C: Some parts of the mycelium remain above the medium to aid in reproduction and spore dispersal, forming the aerial mycelium. Therefore, all statements (A, B, and C) are correct, making choice D the correct answer. The mycelium exhibits both intertwined hyphae, substrate mycelium, and aerial mycelium to facilitate different functions.
Question 5 of 5
When doctors of a sanitary and epidemiologic institution examine employees of public catering establishments they often reveal asymptomatic parasitosis, that is when a healthy person is a carrier of cysts that infect other people. What causative agent can parasitize in such a way?
Correct Answer: A
Rationale: The correct answer is A: Dysenteric amoeba. This is because dysenteric amoebas can cause asymptomatic parasitosis, where a healthy person carries cysts that can infect others. Dysenteric amoebas are known to infect the intestines and can be transmitted through contaminated food or water. Choice B, Malarial plasmodium, causes malaria transmitted through mosquitoes. Choice C, Enteral trichomonad, causes diarrhea and is transmitted through contaminated water. Choice D, Dermatotropic leishmania, causes skin lesions and is transmitted through sandfly bites. These choices do not fit the scenario of asymptomatic parasitosis in public catering establishments.
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