D311: Microbiology with Lab: A Fundamental Approach Lesson
Quizzes
Section 3 Multiple Choice Activity
These are the questions for the lesson quizzes and section tests from the
course material. Please answer the questions, but also for each answer
choice, explain why the choice is correct or incorrect. For example, if the
answer is B, please explain why B is correct and why choices A, C, and D
are incorrect, for each question. This will give you extra practice with the
material, which will help with synthesis and retention.
Please watch the following videos to help you explain each answer choice
for Lessons 1-3. (Note: Some of the videos refer to an older version of the
course “C453”. The topics they cover do not differ from the current material,
but references to the previous course may be made.):
Control of Microbial Growth
Sterile Processing Dept
Microbial Growth
How to Disinfect
Microbial Growth in Food
Section 3 Lesson 1 Quiz
1. Which factor determines the level of bioburden (microbial level)
allowed and, therefore, the microbial controls required for items used
in a general healthcare setting?
a. The soiling of the item during use
b. The preference of the patient
c. The application or use of the item
d. The sterilization of all equipment
1. Which laboratory biosafety level would be used for managing work
with an organism of moderate risk that is native to the local area?
a. BSL-3
, b. BSL-1
c. BSL-4
d. BSL-2
2. Which microbial control type can be used to completely eliminate all
vegetative bacteria, endospores, fungi, and viruses from an inanimate
item?
a. Disinfection
b. Sterilization
c. Cleaning
d. Antisepsis
3. Which term describes the area specially created and maintained for
performing medical procedures that carry risk from contamination?
a. Cleaning protocol
b. Operating room
c. Critical item
d. Sterile field
Section 3 Lesson 2 Quiz
1. Which physical method of control works by removing microorganisms
from a liquid?
a. Ionizing radiation
b. Moist heat
c. Pasteurization
d. Filtration
2. Which physical method of control is used to denature proteins and
alter membranes of microorganisms to prevent spoilage of milk, apple
juice, honey, and other ingestible items to reduce microorganism
levels?
a. Refrigeration
b. Autoclave
c. Ionizing radiation
d. Pasteurization
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