MICROBIOLOGY

I. BACTERIOLOGY (25%)

A. General

The general characteristics of the different classes of bacteria including their morphology, biochemical reactions, and laboratory techniques including microscopy must be learned. The following topics are included in this field:

1. Development of microbiology as a science

2. Nature of bacteria and classification

3. Morphology, physiology and genetics

4. Laboratory techniques

4.1 Microscopy

4.2 Cultivation and biochemical reactions

4.3 Staining techniques

4.4 Identification of bacteria, fungi and rickettsiae

B. Pathogenic

An important aspect of bacteriology that a practicing veterinarian is expected to know. It is an important pre-requisite in making an accurate diagnosis of infectious diseases. The examinee must review the following topics:

1. Descriptions, recognition and diagnosis of bacterial diseases of animals (terrestrial and aquatic).

2. Pathogenesis of bacterial, fungal, chlamydial, rickettsial and other diseases caused by organisms of unknown classification.

3. Diagnosis using bacteriological techniques

4. Prevention (vaccination) and control of pathogenic organisms.

5. Diagnosis, prevention and control of zoonotic diseases.

SAMPLE QUESTIONS

1. What is the basis for the classification of Pasteurella multocida using Carter’s method?

a. Hemagglutination

b. Differential media reaction

c. Biochemical tests

d. Agglutination

2. What is the causative agent of bacillary white diarrhea of chicks?

a. Salmonella dublin

b. S. pullorum

c. S. gallinarum

d. S. anatum

3. The following microorganisms have been implicated in the cause of bloody scours in pigs usually in combinations. However one of them has NOT been implicated in this disease. Which is this organism?

a. Treponema cuniculi

b. Bacteroides vulgatus

c. Fusobacterum necrophorus

d. Treponema hyodysenteriae

4. Leptospira icterohemorraghiae is the causative agent of one of the following diseases. What is this disease?

a. Rubarth’s

b. Glasser’s

c. Stuttgart’s

d. Woolsorter’s

5. Which of the following Salmonella sp. is transmitted vertically?

a. Salmonella pullorum

b. S newport

c. S choleraesuis

d. S anatum

II. VIROLOGY (25%)

The study of microorganisms smaller than bacteria that can cause harmful animal diseases are called viruses. They cannot be seen by the ordinary microscope but can be seen only by the electron microscope. Many of the new emerging animal disease are caused by viruses. Several can be transmitted to man who is called zoonoses. Hence the veterinarian is expected to have a thorough knowledge of the following of the topics:

1. Nature, classification and nomenclature of viruses

2. Laboratory techniques

2.1 Electron Microscopy

2.2 Ultra filtration and ultra centrifugation

2.3 Cultivation of viruses

3. Physical and chemical properties

4. Replication

5. Chemotherapy

6. Host response and resistance

7. Diagnosis and control of important harmful viral disease of economic and public health (zoonoses) significance in animals with emphasis in the Philippine setting.

SAMPLE QUESTIONS

1. Measles virus of humans and rinderpest virus of cattle have shown some similar antigenic relationship with a canine disease virus. What is this virus?

a. Parvovirus

b. Distemper

c. Hepatitis

d. Reovirus

2. What animal species will you encounter Teschen disease?

a. Pigs

b. Goats

c. Cattle

d. Dogs

3. In the pathogenic classification of NCD virus the velogenic strain is considered as the:

a. Least

b. Moderate

c. Non-pathogenic

d. Most

4. When is the best stage of the disease to collect specimens for viral isolation?

a. Hyperacute

b. Acute

c. Chronic

d. Subchronic

5. What disease of canines do you observe “blue eyes”?

a. Infectious hepatitis

b. Para-influenza

c. Distemper

d. Tracheo-bronchitis

III. IMMUNOLOGY (20%)

The study of natural resistance of animals and man to pathogens. The resistance maybe natural (acquired) or artificial. This is an important aspect of veterinary medicine the knowledge of which a practicing veterinarian must have. The following topics are recommended for review and study:

1. Immune responses and resistance

2. Antigens and antibodies

3. Immunoglobulins - physical, chemical and biological properties

4. Hypersensitivity and immune response

5. Cellular and humoral basis of immune response

6. Immune prophylaxis - vaccination and vaccines

7. Erythrocyte antigens - blood groups

8. Defects in the immune system

SAMPLE QUESTIONS

1. What is the immunoglobulin associated with allergy and is also responsible for hypersensitive response?

a. IgE

b. IgD

c. IgA

d. IgM

2. What material will you use to make a vaccine to give more effective immune response?

a. Supplementor

b. Antibiotic

c. Adjuvant

d. Probiotic

3. What is the most sensitive binding test to use in measuring the quantity of antibody?

a. Tertiary

b. Secondary

c. Primary

d. Quaternary

4. Which classification of hypersensitivity types does anaphylaxis belong?

a. III

b. II

c. IV

d. I

5. There are several kinds of adjuvants being used to increase the immunogenecity of a vaccine. The following are examples of adjuvants. One of them is NOT recommended for use. Which is it?

a. Aluminum phosphate

b. Saponin

c. Aluminum hydroxide

d. Mineral oil

IV. FOOD HYGIENE (15%)

An important aspect in veterinary medicine with public health significance is food hygiene. It is an obligation of the veterinarian to see to it that the food of animal origin meat and their by products (milk, dairy products and eggs) are safe for human consumption. Another important public health concern that is the professional responsibility of the veterinarian is meat inspection. Included in these topics are the following:

1. Microorganisms in food and microbial growth.

2. Elements of meat hygiene

3. Meat inspection - Slaughtering procedures

3.1 Ante-mortem - judgment

3.2 Post-mortem - judgment

4. Meat processing, meat storage and distribution

5. Sanitation facilities in plants

6. HACCP (Hazard Analysis Critical Control Points)

7. Microbial spoilage in canned foods.

8. Physical and chemical factors affecting milk products quality including laboratory tests.

9. Control and supervision of milk production with emphasis on sanitation and hygiene.

10. Food borne diseases - diagnosis and control.

SAMPLE QUESTIONS

1. What is the smell of a product that is spoiled by the Lactobacillus?

a. Acrid

b. Putrid

c. Sour

d. Rancid

2. Which of the following tests is used to measure the amount of fat in milk?

a. Hehner

b. Babcock

c. Wode

d. Hotis

3. What condition in man will be produced when there is a continuous use of the preservatives, nitrites or nitrates?

a. Anomalies

b. Gastroenteritis

c. Mutagenecity

d. Carcinoma

4. What is the black mold responsible for the spoilage of bread?

a. Altenaria tenuis

b. Botytis cineriea

c. Amanita phalloide

d. Aspergillus niger

5. When amidol test is used in detecting unauthorized food preservatives, what preservative is being tested?

a. Chloroform

b. Nitrate

c. Nitrite

d. Formalin

V. EPIDEMIOLOGY (15%)

It is defined as the study of diseases (occurrence and distribution) in populations. Epidemiology has two principal uses. It serves as the investigative of diagnostic discipline or tool for herd medicine and its supports different forms of action against diseases. A modern veterinary practitioner must have an up to date knowledge of epidemiology that includes:

1. Development of epidemiology

2. Scope

3. Uses and functions

4. Methods

5. Concepts of multifactorial causation of disease

6. Strategies in the study of diseases causation specially in population

6.1 Patterns of disease occurrence

6.2 Spectrum of infection

6.3 Procedures of outbreak investigation and reporting

SAMPLE QUESTIONS

1. What is the zoonotic classification of arbovirus infections?

a. Sapprozoonoses

b. Direct zoonoses

c. Cyclozoonoses

d. Metazoonoses

2. What is the state of the animals being studied in epidemiology?

a. Sick

b. Alive

c. Alive, sick and dead

d. Dead

3. In the study of epidemiology, pathogenecity refers to the property of the causative agent to:

a. Determine the severity of a resulting infections as measured by its fatality rate

b. Lodge itself in the host

c. Induce disease

d. Be transmitted to a susceptible host

4. The study of epidemiology by making observations in the field in order to observe a particular disease event as fully necessary is referred to as:

a. Analytical

b. Investigative

c. Descriptive

d. Experimental

5. The method of formulating experimental hypothesis by searching for some factor the strength of which varies with the frequency of a disease is called the method of:

a. Concomitant variation

b. Difference

c. Analogy

d. Agreement