Deck 13: Food Safety and Technology

Question 1

Which of the following diseases is caused by a prion?

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

Answer 1

D

Question 2

Which of the following types of pathogens is considered to be among the less common causes of foodborne illnesses in the United States?

A) prions
B) fungi
C) parasites
D) All of the answers are correct.

Answer 2

D

Question 3

Which of the following organisms are not considered pathogens?

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

Answer 3

D

Question 4

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

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

Question 5

Leftover foods should be left at room temperature no longer than after being served.

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

Question 6

Which of the following words or phrases is not one of the "four Cs" of food safety?

A) combating cross- contamination
B) cooking foods thoroughly
C) chopping foods properly
D) cleaning hands and produce

Question 7

Traveler's diarrhea is primarily caused by consuming

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

Question 8

Ingestion of which of the following foods is least likely to cause listeriosis?

A) Brie
B) American cheese
C) unpasteurized milk
D) luncheon meats or cold cuts

Question 9

Which of the following individuals is at greatest risk for a foodborne illness?

A) a 35- year- old farmer
B) a 36- year- old school teacher
C) a 17- year- old college student
D) a 42- year- old banker undergoing cancer treatment

Question 10

Which of the following words or phrases refers to a food additive that is an emulsifier?

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

Question 11

Without some thorough hand washing, an infection by which of the following pathogens may follow the handling of a turtle or an iguana?

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

Question 12

Which of the following pathogens is contracted by consuming unpasteurized (raw) dairy products?

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

Question 13

Traveling to which of the following countries puts an individual at higher risk for traveler's diarrhea?

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

Question 14

Which of the following government agencies is responsible for regulating pesticides?

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

Question 15

Which of the following words or phrases refers to a food additive that is a humectant?

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

Question 16

What happens to most microbes in the freezer?

A) They become dormant and unable to multiply but do not die.
B) They are destroyed.
C) They grow just as quickly as at room temperature.
D) They grow, but more slowly than at room temperature.

Question 17

Leftovers should remain in the refrigerator at 40°F or below no longer than

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

Question 18

All of the following foods may contain Salmonella enteritidis except

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

Question 19

Which of the following bacteria is the likely cause of nausea, abdominal cramps, and diarrhea in an individual who drank unpasteurized apple juice two days previously?

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

Question 20

An individual who consumes a protein shake containing a raw egg may be at risk of a foodborne illness caused by

A) Clostridium botulinum.
B) Staphylococcus aureus.
C) Salmonella.
D) All of the answers are correct.

Question 21

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

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

Question 22

The most common type of virus that causes foodborne illness is the

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

Question 23

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

A) uncooked spinach and lettuce.
B) raw or undercooked beef.
C) raw eggs.
D) sushi.

Question 24

Which of the following pathogens can be contracted by consuming raw or undercooked contaminated ground beef and can result in acute kidney failure in small children and elderly adults?

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

Question 25

One of the most common types of bacteria- related diarrhea in the United States, resulting primarily from the ingestion of contaminated water, raw milk, and raw or undercooked meats, is caused by

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

Question 26

Which of the following pathogens is transmitted via raw eggs?

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

Question 27

Which of the following pathogens is a parasite contracted by ingesting contaminated water?

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

Question 28

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) USDA Food Safety and Inspection Service.
D) Environmental Protection Agency.

Question 29

An individual who ate home- canned beans and several hours later experienced double vision and trouble speaking likely has

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

Question 30

Which of the following words or phrases refers to an additive that enhances the color of a food.

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

Question 31

Which of the following words or phrases refers to an antioxidant that is used as a preservative in some foods?

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

Question 32

Which of the following pathogens can cause foodborne illnesses?

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

Question 33

Of the following statements, which describes the best way to prevent foodborne illness?

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

Question 34

Bacteria that cause foodborne illness multiply most abundantly between

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

Question 35

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

A) Their stomachs produce less gastric juice.
B) They eat a greater variety of foods.
C) Their immune systems have undergone age- related deterioration.
D) None of the answers are correct.

Question 36

Guillain- Barré syndrome is

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

Question 37

Which of the following words or phrases refers to a food additive used as a flavor enhancer?

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

Question 38

Foodborne illnesses typically result primarily in signs and symptoms.

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

Question 39

Which of the following pathogens is responsible for foodborne illness in individuals who have eaten raw or undercooked eggs, poultry and meat, raw milk, and dairy products?

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

Question 40

Which of the following individuals is at the lowest risk of developing a foodborne illness?

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

Question 41

Disease- causing microbes are also known as pathologicals.

Question 42

Guillain- Barré syndrome can develop after an infection with Shigella.

Question 43

The microorganisms used in the production of yogurt and buttermilk are bacteria.

Question 44

The effects of scombrotoxic fish poisoning result when spoilage bacteria break down proteins in the fish and produce histamine.

Question 45

Infections with Listeria monocytogenes are of special concern to pregnant women because this pathogen can infect the fetus or newborn.

Question 46

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

Question 47

Two risks of foodborne illness from eating sushi are presented by nematode parasites and marine toxins.

Question 48

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

Question 49

Bacterial spores can be easily destroyed by applying low heat for a long time.

Question 50

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

Question 51

Because reptiles often carry salmonella, you should always wash your hands after touching a reptile.

Question 52

All foods are now approved for irradiation in the United States.

Question 53

Both bacteria and viruses can survive and multiply on nonliving surfaces.

Question 54

Inflammation of the stomach and intestines is called gastroenteritis.

Question 55

The color of beef is largely determined by myoglobin.

Question 56

A toxin is defined as an unusual protein that can be a deadly infectious agent.

Question 57

Food safety consists of guidelines and procedures that help keep foods free from contaminants.

Question 58

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

Question 59

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

Question 60

Thoroughly cooking fish and seafood will destroy marine toxins.

Question 61

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

Question 62

Meat marinades can be safely used as serving sauces if they have first been boiled for several minutes.

Question 63

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

Question 64

Open dating is typically found on perishable items such as meat, poultry, eggs, and dairy products.

Question 65

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

Question 66

Foodborne illnesses are often caused by pathogens.

Question 67

Contaminating food with a biological or chemical toxin to use it as an agent of bioterrorism is not possible.

Question 68

The radura symbol must appear on the packaging of every irradiated food.

Question 69

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

Question 70

Trichinella spiralis is a virus that is typically transmitted by eating undercooked or raw pork or wild game.

Question 71

Eating large amounts of cassava can cause cyanide poisoning.

Question 72

A virus requires a host to survive and multiply.

Question 73

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

Question 74

Paralytic shellfish poisoning is caused by ingesting certain types of shellfish that have been contaminated with neurotoxins produced by dinoflagellates.

Question 75

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

Question 76

Raw meat and poultry should be left out at room temperature for no more than four hours.

Question 77

To date, five cases of variant Creutzfeldt- Jakob Disease have been reported in the United States.

Question 78

Foods that undergo irradiation last longer before spoiling but can also be dangerously altered.

Question 79

Washing your hands correctly entails a procedure that only takes ten seconds.

Question 80

Cross- contamination can occur when raw poultry and fresh lettuce are cut on the same cutting board.