Deck 12: Food Safety and Food Bio-Technology

Question 1

Which of the following hazards in our food supply is of most concern to health authorities?

A) microbial foodborne illness
B) food additives
C) environmental contaminants
D) natural toxins

Answer 1

A

Question 2

Health Canada is responsible for assessing the human health and safety of products derived from biotechnology.

Answer 2

True

Question 3

Along with Canada, which of the following regions has placed a ban on the use of bovine somatotropin (bST) for milk cows?

A) Mexico
B) China
C) United States
D) European Union

Answer 3

D

Question 4

Fat-soluble vitamins are greatly affected by canning.

Question 5

Several scientific and health organizations have concluded that irradiation of food is safe and can improve food safety in Canada and throughout the world.

Question 6

Which of the following behaviours would reduce consumption of pesticide residue?

A) eating imported foods
B) taking fish oil capsules
C) trimming fat from meat
D) eating apples with the skin on

Question 7

In addition to salt, which of the following products is one of the best known and most widely used antimicrobial agents?

A) ascorbic acid
B) citric acid
C) pepper
D) sugar

Question 8

Which of the following toxins may be deadly to infants under one year of age if the child is given honey to eat?

A) staphylococcus
B) botulinum
C) salmonellosis
D) cryptosporidium

Question 9

All varieties of sushi are made from raw fish.

Question 10

Raw milk labelled "certified" is safe from transmitting foodborne diseases to people.

Question 11

Sulphites can destroy a lot of thiamin in foods.

Question 12

What method would you use to prevent enzymatic deconstruction of nutrients in fruits and vegetables?

A) soaking them in water
B) storing them at room temperature
C) chilling them right after picking
D) canning them

Question 13

What is the role of pesticides in food production?

A) to enhance the appearance and flavour of food
B) to prevent asthmatic and allergic reactions
C) to prevent microbial and enzymatic destruction
D) to reduce damage caused by insects and fungus

Question 14

Which of the following foods contains some arsenic?

A) bread
B) eggs
C) oranges
D) lettuce

Question 15

Bisphenol A (BPA), found in some hard plastic bottles, is a chemical classified as a toxic substance in Canada.

Question 16

Hot sauce consumed with certain foods such as raw oysters eliminates the risk of foodborne illness.

Question 17

Incidental additives sometimes find their way into foods and adverse effects are common.

Question 18

Which of the following food additives gives ham, hotdogs, and bologna their characteristic pink colour?

A) nitrites
B) propionic acid
C) butylated hydroxytoluene (BHT)
D) sulphites

Question 19

Which of the following descriptions best defines food extrusion?

A) changing the form of the food
B) adding a substance to the food
C) preserving the food using temperature
D) extracting water from the food

Question 20

Indirect additives include commercial and residential cleaning agents.

Question 21

What type of hand sanitizer provides additional protection against spreading foodborne illnesses?

A) scentless products
B) alcohol-based gels
C) gels with added moisturizer
D) products with scouring beads

Question 22

Which of the following substances causes cancer in animals?

A) nitrosamines
B) ascorbic acid
C) sulphites
D) butylated hydroxyanisole (BHA)

Question 23

How long can a person safely store an opened jar of mayonnaise in the refrigerator?

A) 3-5 days
B) 1 week
C) 2-4 weeks
D) 2 months

Question 24

The canning process is based on time and what other factor?

A) moisture
B) additives
C) acidity
D) temperature

Question 25

Which of the following is a function of sulphur dioxide additives?

A) increase iron absorption
B) maintain thiamin
C) preserve vitamin C
D) create browning of foods

Question 26

Slicing raw chicken breasts and then chopping lettuce on the same cutting board is an example of what improper food preparation technique?

A) error-in-preparation
B) sanitation-inhibition
C) cross-contamination
D) food-irresponsibility

Question 27

What do microbes require in order to grow?

A) salt
B) water
C) acid
D) nitrates

Question 28

Which of the following additives is used as an antioxidant in foods?

A) vitamin A
B) sorbic acid
C) tartaric acid
D) vitamin C

Question 29

The regulation of pesticides focuses on which of the following limits?

A) danger limit
B) legal tolerance limit
C) health safety limit
D) tolerable upper limit

Question 30

Which of the following foods is approved for irradiation in Canada?

A) ground chicken
B) corn
C) potatoes
D) apples

Question 31

What is the name for the processing technique that preserves food by killing all microorganisms present and sealing out air?

A) extrusion
B) canning
C) drying
D) freezing

Question 32

Which of the following temperatures would be recommended for keeping cold food cold?

A) 0-3^oC
B) 4-5^oC
C) 6-7^oC
D) 8-9^oC

Question 33

What is the most common source of food toxicity?

A) Clostridium botulinum
B) Staphylococcus aureus
C) Shigella
D) Listeria monocytogenes

Question 34

Which of the following types of foods has a nutrient content that is similar to the nutrient content of frozen foods?

A) canned foods
B) dried foods
C) extruded foods
D) fresh foods

Question 35

Which of the following principles is a general understanding of the organic production of foods?

A) ensuring optimum growth potential of foods
B) attentive care to the consumer
C) concern for short-term soil fertility
D) recycling resources as much as possible

Question 36

Which of the following nutrients is most likely to be lost when cut foods are prepared for the freezing process?

A) vitamin C
B) thiamin
C) niacin
D) riboflavin

Question 37

What is the name for the process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing?

A) canning
B) vacuum packaging
C) ultrahigh temperature
D) hermetic seal

Question 38

Which of the following sources is the most likely to be contaminated with trichinosis?

A) fresh produce
B) raw fish
C) unpasteurized cheese
D) undercooked pork

Question 39

What is the largest single group of food additives?

A) colouring agents
B) antimicrobial agents
C) antioxidant agents
D) flavouring agents

Question 40

The foodborne illness caused by Campylobacter jejuni is associated with consuming which of the following food items?

A) contaminated drinking water
B) undercooked eggs
C) unpasteurized milk
D) bread stored in a moist environment

Question 41

Which of the following additives is among the most intensively investigated?

A) antimicrobial agents
B) antioxidants
C) artificial colours
D) flavour enhancers

Question 42

In addition to vitamin C and thiamin, which of the following nutrients is vulnerable to canning?

A) niacin
B) vitamin K
C) riboflavin
D) vitamin E

Question 43

Which of the following items is considered an incidental additive?

A) tiny bits of plastic
B) citric acid
C) body hair
D) lemon juice

Question 44

Which of the following foods is especially susceptible to bacterial contamination?

A) steak
B) ground beef
C) hard-cooked eggs
D) roast chicken

Question 45

Which of the following canned foods presents particular concern for the presence of the botulinum toxin?

A) milk
B) corn
C) tomato soup
D) pineapple

Question 46

Which of the following substances is a natural poison found in potatoes?

A) arsenic
B) laetrile
C) cyanogens
D) solanine

Question 47

Which of the following groups is most susceptible to foodborne illness?

A) an adult with osteoarthritis
B) a 15-year-old teenager
C) a man undergoing treatments for cancer
D) a woman with a newborn baby

Question 48

Symptoms that include severe intestinal cramps, dehydration, and bloody diarrhea occurring after eating an undercooked cheeseburger may indicate the presence of what foodborne illness?

A) Shigella
B) hepatitis A
C) listeriosis
D) "E. coli" O157:H7

Question 49

Which of the following results when foods are dried?

A) microbial spoilage is eliminated
B) dietary fibre content is reduced
C) niacin is destroyed
D) macro nutrients are lost

Question 50

What is the more common name for the foodborne illness bovine spongiform encephalopathy?

A) Norwalk virus
B) mad cow disease
C) hepatitis A
D) yellow fever

Question 51

Which of the following physical problems is an adverse reaction suffered by people with a sensitivity to monosodium glutamate (MSG)?

A) seizures
B) throbbing headaches
C) stomach ulcers
D) muscle pain

Question 52

The safety of food additives is a particular concern for individuals who have which of the following conditions?

A) diabetes mellitus
B) arthritis
C) diverticulitis
D) food allergies

Question 53

Which of the following uncut fruits is able to maintain vitamin C content for up to a year after the freezing process has been completed?

A) strawberries
B) pineapples
C) peaches
D) apples

Question 54

Why is milk sold in cardboard or opaque plastic containers?

A) to prevent light from destroying the riboflavin content
B) to assist the pasteurization process with destroying microorganisms
C) to help maintain the temperature within a safe range
D) to allow for ease of pouring the product by the consumer

Question 55

Which of the following toxins is most responsible for fish contamination?

A) chlorine
B) diethylstilbestrol
C) mercury
D) cadmium

Question 56

Which of the following genetically engineered foods produces beta-carotene, which helps to fight the world's most common cause of vitamin A-deficient blindness in children?

A) corn
B) tomatoes
C) salmon
D) rice

Question 57

Which of the following types of drying methods conserves nutrients especially well?

A) freeze drying
B) commercial drying
C) blast drying
D) oven drying

Question 58

Despite increased safety risk, which of the following items is still legally allowed to be sold in Canada?

A) raw milk
B) BP-containing baby bottles
C) egg cartons without storage instruction labels
D) unpasteurized fruit juice

Question 59

Which of the following consequences from genetic engineering is considered irreversible once genes are spliced into living things?

A) creation of genetic pollution
B) inability to product track
C) overuse of pesticides
D) poor regulation of the food system

Question 60

Which of the following foods contains small quantities of harmful goitrogens?

A) potatoes
B) scallions
C) mustard greens
D) spinach

Question 61

What temperature should foods be held at between cooking and serving?

A) 30°C
B) 40°C
C) 50°C
D) 60°C

Question 62

Why are foodborne illnesses from raw produce increasing and becoming more troublesome?

Question 63

Which of the following food packaging options would lose the most riboflavin?

A) cardboard containers
B) metal cans
C) recycled styrofoam
D) transparent glass jars

Question 64

What are the four "keepers" of food safety?

Question 65

Describe three methods of eliminating microbes from kitchen cutting boards and sponges. Identify the advantages and any disadvantages of each.

Question 66

What temperature range provides optimal growth for the majority of foodborne microorganisms?

A) 0-40^oC
B) 4-60^oC
C) 20-70^oC
D) 32-80^oC

Question 67

Explain what is meant by the "best before date" displayed on food packaging.

Question 68

Which of the following foods is most susceptible to foodborne contamination at an outdoor summer picnic?

A) whole grapes
B) mixed nuts
C) fresh bananas
D) egg salad

Question 69

Describe the special procedure a manufacturer has to go through to grow and market organic foods.

Question 70

At what point along the flow of food safety do the majority of foodborne illnesses occur?

A) during transportation of food to retailers
B) where the food is processed for packaging
C) during harvesting of food from the farm
D) after food is purchased by the consumer

Question 71

What nutrient is destroyed when sulphite additives are used to dry fruits?

A) niacin
B) vitamin C
C) thiamin
D) vitamin K

Question 72

Explain why children are more susceptible than adults to the adverse effects from pesticides.

Question 73

Which of the following foods is a beneficial example of selective breeding?

A) soybeans
B) tomatoes
C) corn
D) potatoes

Question 74

What is the difference between foodborne illnesses caused by infection versus foodborne illnesses caused by intoxication?

Question 75

Compare and contrast the nutrient losses that occur with canning versus freezing.

Question 76

What is the name of the process in which plant pesticide crops are accidentally bred with related wild weeds?

A) transfer-crossing
B) outcrossing
C) biocrossing
D) genetic-crossing

Question 77

Which of the following human organ systems is most affected by toxic levels of mercury?

A) renal system
B) digestive system
C) cardiovascular system
D) nervous system

Question 78

Eating raw seafood increases the risk of contracting which of the following health problems?

A) campylobacteriosis
B) shigellosis
C) hepatitis A
D) trichinosis

Question 79

What can be done to practise food safety while travelling to a country where food cleanliness standards are lacking?

A) drink water from a hotel
B) add ice to beverages
C) brush teeth in pre-boiled water
D) eat raw salads