Deck 13: Food Safety and Technology

Question 1

After dinner, Joanne did not put the leftover casserole away until after watching her favorite television show. What is the longest time it should be left out at room temperature?

A)2 hours
B)4 hours
C)3 hours
D)30 minutes

Answer 1

A

Question 2

Which of the following is transmitted by unpasteurized dairy?

A)E. coli O157:H7
B)Listeria monocytogenes
C)Salmonella enteritidis
D)Giardia duodenalis

Answer 2

A

Question 3

Which government agency is involved in regulating pesticides?

A)EPA
B)FDA
C)USDA
D)All these answers are correct.

Answer 3

A

Question 4

Which of the following is a kidney- damaging bacteria spread by contaminated ground beef?

A)hepatitis A
B)Salmonella enteritidis
C)E. coli O157:H7
D)Giardia duodenalis

Question 5

All of the following may contain Salmonella enteritidis except

A)homemade Caesar salad.
B)cake batter.
C)yogurt.
D)raw cookie dough.

Question 6

What is Guillain- Barré syndrome?

A)a condition that leads to kidney failure
B)a form of diarrhea transmitted by reptiles
C)a nerve disease that can occur after contracting a Campylobacter infection
D)a form of diarrhea after consumption of the parasitic roundworm Trichinella spiralis

Question 7

Traveler's diarrhea is mainly caused by

A)sushi.
B)drinking stool- contaminated water and foods.
C)hot dogs.
D)raw shellfish.

Question 8

Which of the following food additives is an antioxidant?

A)FD&C
B)sulfites
C)propylene glycol
D)monosodium glutamate

Question 9

The agency responsible for ensuring safe and accurately labeled meat, poultry, and eggs is the

A)Animal and Plant Health Inspection Service.
B)Food and Drug Administration.
C)Environmental Protection Agency.
D)USDA Food Safety and Inspection Service.

Question 10

Jan ate some home- canned beans and several hours later experienced double vision and trouble speaking. What illness does she most likely have?

A)hepatitis
B)botulism
C)mad cow disease
D)hemolytic uremic syndrome

Question 11

Which of the following additives is a color enhancer?

A)lecithin
B)monosodium glutamate
C)FD&C
D)propylene glycol

Question 12

Which person is most at risk for a foodborne illness?

A)Joe, a 17- year- old college student
B)Sue, a school teacher
C)Sam, a 35- year- old farmer
D)Bill, who is undergoing cancer treatment

Question 13

What is the best way to fight foodborne illness?

A)Throw away any and all excess and uneaten food.
B)Buy only sterilized and irradiated food.
C)Use proper food handling and storage strategies.
D)Check food for microbial contamination using a magnifying glass.

Question 14

Khanh makes a daily protein shake and includes a raw egg in it for extra protein. He is at risk for which foodborne illness?

A)Staphylococcus aureus
B)botulism
C)Salmonella
D)All these answers are correct.

Question 15

Susana went to a farmer's market with her fifth- grade class. They were given unpasteurized apple juice. After 2 days Sue experienced cramps, diarrhea, and kidney failure. Which bacteria is likely the culprit?

A)Escherichia coli O157:H7
B)Clostridium perfringens
C)Campylobacter jejuni
D)Clostridium botulinum

Question 16

Which cheese poses a higher risk of listeriosis?

A)American
B)Brie
C)Parmesan
D)cream cheese

Question 17

Which of the following would not be classified as a pathogen?

A)cockroaches
B)bacteria
C)viruses
D)parasites

Question 18

Which of the following food additives is an emulsifier?

A)lecithin
B)FD&C
C)propylene glycol
D)monosodium glutamate

Question 19

Which of the following can cause foodborne illness?

A)bacteria
B)parasites
C)viruses
D)All these answers are correct.

Question 20

Foodborne illnesses often result in symptoms.

A)gastrointestinal
B)neurological
C)peripheral
D)muscular

Question 21

Which of the following food additives is a humectant?

A)lecithin
B)FD&C
C)propylene glycol
D)monosodium glutamate

Question 22

Which of the following is not one of the less common causes of foodborne illness in the United States?

A)Bacteria
B)Parasites
C)Fungi
D)Prions

Question 23

Which of the following is not recommended for reducing the risk of foodborne illness?

A)Keep one board for slicing raw meat and another for nonmeat foods.
B)Wash sponges at least weekly in the hot water cycle of the washing machine.
C)Wash all fruits and vegetables in soap or detergent.
D)Dry your hands with a paper towel rather than a dish towel.

Question 24

What happens to most microbes in the freezer?

A)They grow just as quickly as at room temperature.
B)They become dormant but do not die.
C)They die.
D)They grow slowly.

Question 25

Which of the following is transmitted via raw eggs?

A)Salmonella enteritidis
B)Giardia duodenalis
C)E. coli O157:H7
D)hepatitis A

Question 26

Which of the following food additives is a flavor enhancer?

A)FD&C
B)monosodium glutamate
C)lecithin
D)propylene glycol

Question 27

The most common type of bacteria- related diarrhea in the United States is caused by

A)Listeria.
B)Campylobacter.
C)Salmonella.
D)E. coli.

Question 28

Individuals can be exposed to bovine spongiform encephalopathy (BSE)by eating

A)beef.
B)spinach and lettuce.
C)eggs.
D)sushi.

Question 29

Which pathogen is responsible for foodborne illness caused by eating raw or undercooked eggs, poultry and meat, raw milk and dairy products?

A)Listeria monocytogenes
B)Clostridium perfringens
C)Shigella
D)Salmonella

Question 30

Which of the following is not a reason the elderly are at greater risk of contracting foodborne illnesses?

A)They may be deficient in some micronutrients.
B)They eat a greater variety of foods.
C)They have less gastric juice.
D)They have age- related weaker immune systems.

Question 31

Even stored at the proper temperature, leftovers should not remain in the refrigerator longer than

A)4 days.
B)6 days.
C)3 days.
D)2 days.

Question 32

Which of the following is a parasite spread by contaminated water?

A)Giardia duodenalis
B)Salmonella enteritidis
C)hepatitis A
D)E. coli O157:H7

Question 33

Traveling to which country puts a person at higher risk for traveler's diarrhea?

A)Ireland
B)France
C)Bermuda
D)Egypt

Question 34

Bacteria that cause foodborne illness thrive best between

A)200°F and 300°F.
B)40°F and 140°F.
C)75°F and 175°F.
D)0°F and 100°F.

Question 35

Who is at the lowest risk of developing a foodborne illness?

A)a healthy college student
B)a healthy 75- year- old adult
C)a healthy school- going child
D)an adult suffering from AIDS

Question 36

Which of the following is a virus spread by fecal- oral route?

A)Salmonella enteritidis
B)Giardia duodenalis
C)hepatitis A
D)E. coli O157:H7

Question 37

Madhavi went to a petting zoo with her daughter. They held an iguana and touched a turtle. An infection by which pathogen is possible if a thorough hand washing is not done?

A)Salmonella
B)Shigella
C)hepatitis A
D)a prion

Question 38

Which disease is caused by a prion?

A)listeriosis
B)hepatitis A
C)bovine spongiform encephalopathy
D)botulism

Question 39

Which of the following is not one of the "four Cs" of keeping food safe in your kitchen?

A)Chop
B)Combat cross- contamination
C)Clean
D)Cook

Question 40

A common type of virus that causes foodborne illness is the

A)cytomegalovirus.
B)norovirus.
C)poliovirus.
D)tobacco mosaic virus.

Question 41

Eating large, predatory reef fish, such as barracuda and grouper, can sometimes result in mercury poisoning.

Question 42

Irradiated foods must have the radura logo on the package.

Question 43

Disease- causing microbes are also known as pathological.

Question 44

Thoroughly cooking fish and seafood will destroy marine toxins.

Question 45

Open dating can be found on perishable items such as produce.

Question 46

Microscopic animals that take their nourishment from their hosts are referred to as prions.

Question 47

Waterless, alcohol- based hand gels and handwashing are equally effective before food preparation.

Question 48

Eating contaminated shellfish can lead to paralytic shellfish poisoning, a condition caused by neurotoxins produced by dinoflagellates.

Question 49

There have been five cases of variant Creutzfeldt- Jakob Disease in the United States.

Question 50

Food irradiation is a new method of food preservation that has been approved for herbs and spices only.

Question 51

Eaten in large amounts, cassava can cause cyanide poisoning.

Question 52

Modified atmosphere packaging (MAP)exposes food to pulses of high pressure, which destroys microorganisms.

Question 53

A rare condition that can be caused by E. coli O157:H7 and results in the destruction of red blood cells and kidney failure is called hemolytic uremic syndrome.

Question 54

The process of subjecting already- canned foods to an additional high- temperature heat source to destroy potential pathogens is called pasteurization.

Question 55

Pregnant women are more prone to listeriosis, which can also cause a miscarriage.

Question 56

Reptiles often carry salmonella; you should always wash your hands after touching a reptile.

Question 57

Cross contamination can occur when raw poultry is cut on the same cutting board as fresh lettuce.

Question 58

Perishables such as raw meat shouldn't be left out at room temperature for more than 4 hours.

Question 59

A virus requires a host to survive and multiply.

Question 60

Each year many international tourists have their trips interrupted by traveler's diarrhea.

Question 61

Microorganisms used in the preparation of yogurt and buttermilk are bacteria.

Question 62

Poisons that can be produced by living organisms are known as toxins.

Question 63

The color of beef is largely determined by myoglobin.

Question 64

Foodborne illnesses are often caused by pathogens.

Question 65

Outbreaks of foodborne illness have reduced over the past few years.

Question 66

Hemolytic uremic syndrome and Guillain- Barré syndrome can occur after an infection with
Shigella.

Question 67

Individuals who live in an institutionalized setting such as a nursing home are usually quite safe from the risk of foodborne illness.

Question 68

All foods can be safely irradiated.

Question 69

Bacteria and viruses can multiply on living and nonliving surfaces.

Question 70

The transfer of pathogens from a food, utensil, or cutting board to another food is called cross- contamination.

Question 71

Food irradiation can stop the ripening process in strawberries so they last longer before spoiling.

Question 72

Trichinella spiralis is an intestinal virus which is typically transmitted by eating undercooked or raw meat or fish.

Question 73

Histamine fish poisoning is also known as scombrotoxic fish poisoning.

Question 74

An inflammation of the stomach and intestines is called gastroenteritis.

Question 75

Food cannot be the primary agent of bioterrorism by being contaminated with a biological or chemical toxin.

Question 76

Meat marinades can be safely served as sauces if they are boiled for several minutes before serving.

Question 77

Even the rice that has come into contact with sushi or sashimi can make you sick if you don't keep it refrigerated.

Question 78

Bacterial spores can be easily destroyed by applying low heat.

Question 79

An unusual protein that can be a deadly infectious agent is a toxin.

Question 80

MSG symptom complex can include numbness, burning sensation, facial pressure or tightness, chest pain, rapid heartbeat, and drowsiness.