1. Introduction to Microbiology

A food worker has safely cooled a large pot of soup to 70°C within two hours. According to safe food handling practices, to what temperature must the soup be cooled within the next four hours to minimize microbial growth?

Which of the following is true of autoclaving?

Which type of pathogen is responsible for causing influenza?

Someone who inconspicuously harbors a pathogen and spreads it to others is a:

Which of the following accurately describes the 'link' of modes of transmission in the chain of infection?

What is the most important way to prevent a foodborne illness caused by bacteria?

Which of the following clinical findings would a nurse most likely assess in a child with pneumococcal meningitis?

Which of the following would NOT be a likely member of the normal microbiota of the skin surface?

Which of the following best describes a portal of exit in microbiology?

Which of the following actions requires a food handler to change gloves?

Which of the following is considered the most common vehicle of contamination in the food industry?

Which term refers to the study of organisms too small to be seen with the naked eye?

Which of the following instruments and equipment must be sterilized before use in a microbiology laboratory?

How did the widespread use of antibiotics in treating patients lead to a new problem in microbiology?

Which of the following items is most important to sanitize in a microbiology laboratory to prevent contamination?