Which of the following is FALSE concerninginnate or adaptive immunity?

Question 60 options:

	Adaptive immunity targets a specific pathogen.
	Innate immunity develops several days to weeks after pathogenexposure.
	Innate immunity does not rely on previous exposure to apathogen.
	Adaptive immunity relies on previous exposure to a pathogen.

Question 61 (1.25 points)

Which of the following statements is TRUE aboutimmune memory?

Question 61 options:

	A secondary immune response occurs the first time someone isexposed to a pathogen
	A primary immune response is stronger and faster than thesecondary immune response
	Memory is the ability of the adaptive immune response toremember a previous infection with the same pathogen.
	Memory cells are short-lived T cells and B cells

Question 62 (1.25 points)

Which pathogen is NOT correctly matched withits disease?

Question 62 options:

	Rhinovirus – common cold
	Hepatitis A – chronic hepatitis and cirrhosis
	Neisseria meningitides – meningitis
	Human Immunodeficiency Virus – AIDS

Question 63 (1.25 points)

Saved

Antiviral drugs would be most appropriate for treating?

Question 63 options:

	Genital herpes
	Lyme disease
	Tuberculosis
	Syphilis

Question 64 (1.25 points)

Which of the following would be an example of a broadspectrum antibiotic?

Question 64 options:

	An antibiotic used to treat gram-negative pathogens in theEnterobacteriaceaefamily
	An antibiotic used to treat a variety of gram-positive andgram-negative infections
	An antibiotic used to treat Mycobacterium tuberculosisinfections

Question 65 (1.25 points)

Which of the following is NOT a foodborneillness?

Question 65 options:

	Norovirus
	Salmonellosis
	Legionellosis
	Botulism

Question 66 (1.25 points)

The most common source of botulism is...

Question 66 options:

	ready-to-eat meat & unpasteurized dairy
	undercooked meat, poultry, or fish
	undercooked eggs
	improperly home-canned goods

Staphylococcus aureus is a common causative agent offoodborne disease because it

Question 68 options:

	Tolerates many common high-salt & high-fat foods
	Is present in some humans that work in food preparation
	Produces several heat-stable enterotoxins
	All of the above