Deck 32: The Multiple Dimensions of Food Safety

Question 1

High levels of mercury are most likely to be present in smaller fish.

Answer 1

False

Question 2

Food-borne illnesses are only caused by harmful bacteria or viruses.

Answer 2

False

Question 3

Illnesses caused by chemical contaminants in food or water cannot be categorized as food-borne illnesses.

Answer 3

False

Question 4

All strains of E. coli are harmful to humans.

Question 5

Most outbreaks of listeriosis are linked to contaminated shellfish.

Question 6

The toxin produced by C. botulinum bacteria is one of the deadliest known toxins.

Question 7

Ciguatera poisoning can be prevented by freezing fish.

Question 8

It is safe to store steaks in the freezer for up to a year.

Question 9

Listeria is the most common cause of food-borne illness in the United States.

Question 10

Women who are pregnant or may become pregnant are advised to eat shark and swordfish.

Question 11

Toxins and other harmful substances can contaminate safe foods during shipping.

Question 12

Parasites are always killed by high temperatures.

Question 13

The contents of canned foods are sterile and will not spoil even when left on the shelf for years.

Question 14

VCJD inevitably leads to death in humans due to brain damage.

Question 15

Campylobacter is a common virus.

Question 16

The symptoms caused by consuming shellfish from red-tide waters contaminated by a microorganism are permanent.

Question 17

According to the CDC, washing hands thoroughly is the single most important means of preventing the spread of food-borne illnesses caused by bacteria.

Question 18

Bacteria and other contaminants may be present on the inside of plant and animal foods, as well as on food surfaces.

Question 19

Use of DDT on plants for insect control was phased out in the United States because of links with cancer.

Question 20

Most Salmonella outbreaks are linked to undercooked seafood.

Question 21

Which type of harmful organism is commonly found in raw fish?

A) prions
B) E. coli 0157:H7
C) Listeria
D) parasites
E) Salmonella

Question 22

Which of the following is a symptom of mercury poisoning?

A) swollen lymph glands
B) explosive vomiting
C) dry mouth
D) muscle aches
E) spastic paralysis

Question 23

Foods that spoil can be left outside the refrigerator for a maximum of three hours.

Question 24

BPA may be present in plastic containers that have a recycling code of _____ or _____.

A) 1; 3
B) 2; 6
C) 3; 7
D) 6; 1
E) 7; 2

Question 25

Food-borne illness caused by red tide can be contracted by consuming _____.

A) cantaloupe
B) ice cream
C) vegetables
D) eggs
E) oysters

Question 26

Which of the following are the most common cause of food-borne illnesses?

A) bacteria only
B) viruses only
C) fungi only
D) bacteria and viruses
E) viruses and fungi

Question 27

Which of the following agents causes miscarriage or stillbirth delivery in pregnant women?

A) Salmonella
B) Campylobacter
C) E. coli 0157:H7
D) norovirus
E) Listeria

Question 28

_____ is spread primarily by infected kitchen workers and by fishermen who have dumped sewage waste into waters above oyster beds.

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

Question 29

Ciguatera poisoning _____.

A) symptoms include explosive vomiting
B) treatment should be administered soon after the infection
C) from fish is caused by a neurotoxin
D) is prevented by cooking food
E) is prevented by freezing food

Question 30

Stuffing should be cooked until the internal temperature reaches 165°F.

Question 31

Which food is most likely a potential source of mercury?

A) milk
B) tilefish
C) hamburger
D) chicken
E) eggs

Question 32

It is safe to eat mussels if the shell does not open after cooking.

Question 33

Toxins are resistant to radiation.

Question 34

Most bacteria grow rapidly between _____ and 135°F.

A) 30°F
B) 35°F
C) 40°F
D) 45°F
E) 50°F

Question 35

Symptoms of a Salmonella infection include _____.

A) seizures
B) dehydration
C) blurred vision
D) muscle aches
E) respiratory paralysis

Question 36

Infected cattle are a usual source of contamination for _____.

A) E. coli 0157:H7
B) Salmonella
C) Listeria
D) dinoflagellates
E) C. botulinum

Question 37

Which group is at the highest risk of illness caused by a parasite?

A) healthy adults
B) infants
C) older adults
D) people with weakened immune systems
E) pregnant women

Question 38

Red tide may occur between _____ on the Pacific and Atlantic coasts.

A) June and October
B) October and December
C) December and February
D) February and May
E) May and June

Question 39

C. botulinum bacteria thrive _____.

A) without oxygen
B) in water
C) in hot, dry environments
D) in dark, humid environments
E) in cold, dry environments

Question 40

Irradiated foods can still become contaminated.

Question 41

E. coli infections are particularly associated with the consumption of _____.

A) undercooked  pork
B) undercooked poultry
C) undercooked ground beef
D) canned food
E) cold cuts

Question 42

Which group is advised to avoid shark and swordfish?

A) older adults
B) adults
C) diabetics
D) women who are pregnant or may become pregnant
E) people with cancer

Question 43

In humans, food-borne botulism usually results from eating _____.

A) oysters that are contaminated by dinoflagellates
B) shellfish
C) raw fruits and vegetables
D) milk products
E) under-heated, contaminated foods stored in airtight containers

Question 44

Cathi is preparing for a dinner party. The night before the dinner party, she sets out frozen chicken breasts to thaw on the kitchen counter. She is exhausted and heads to bed early, forgetting the chicken on the counter. In the morning, she places the thawed chicken in a casserole dish and puts it in the refrigerator. Three hours before the guests arrive, she begins to prepare the meal. Cathi begins by first cooking the rice and then places it in a serving dish to cool. Next, she cuts the chicken breast into strips on a cutting board, places the chicken back into the dish, and then seasons it. While the oven is preheating, she chops unwashed salad ingredients on the same cutting board she used to cut the chicken, but she uses a clean knife. She combines the salad and places it in a serving bowl. One hour before the guests arrive, she places the chicken in the oven to bake. She stirs the rice and adds nuts and a few herbs. Just as the oven timer rings, the first guests arrive.
While preparing dinner, Cathi notices that the can of vegetables she wants to use is bulging out instead of curving in. What should she do with the can?

A) throw the can away
B) open the can and try a small bite
C) wash the vegetables in the can before serving them
D) serve the vegetables at the dinner party
E) open the can to see if the vegetables smell bad

Question 45

Leftover cooked meat and meat dishes can be safely stored in the refrigerator for _____.

A) 1-2 days
B) 3-4 days
C) 5-6 weeks
D) 3-4 months
E) 2 weeks

Question 46

Irradiation _____.

A) reduces disease-causing germs
B) negatively impacts the nutritional value of food
C) causes dangerous substances to appear in food
D) introduces radioactivity into food
E) eliminates mercury

Question 47

What is the recommended internal temperature that ground pork should be cooked to before it is eaten?

A) 95°F
B) 100°F
C) 125°F
D) 160°F
E) 212°F

Question 48

It takes about _____ seconds to sanitize your hands.

A) 10
B) 20
C) 30
D) 40
E) 50

Question 49

Cathi is preparing for a dinner party. The night before the dinner party, she sets out frozen chicken breasts to thaw on the kitchen counter. She is exhausted and heads to bed early, forgetting the chicken on the counter. In the morning, she places the thawed chicken in a casserole dish and puts it in the refrigerator. Three hours before the guests arrive, she begins to prepare the meal. Cathi begins by first cooking the rice and then places it in a serving dish to cool. Next, she cuts the chicken breast into strips on a cutting board, places the chicken back into the dish, and then seasons it. While the oven is preheating, she chops unwashed salad ingredients on the same cutting board she used to cut the chicken, but she uses a clean knife. She combines the salad and places it in a serving bowl. One hour before the guests arrive, she places the chicken in the oven to bake. She stirs the rice and adds nuts and a few herbs. Just as the oven timer rings, the first guests arrive.
Which of the following agents that cause food-borne illnesses is likely to be present in the undercooked poultry prepared by Cathi?

A) norovirus
B) Listeria
C) E. coli 0157:H7
D) Campylobacter
E) ciguatoxin

Question 50

Campylobacter infections are often associated with the consumption of _____.

A) unpasteurized milk
B) uncooked eggs
C) raw vegetables
D) raw fruit
E) raw seafood

Question 51

Which of the following symptoms is caused by the ingestion of ciguatoxin?

A) constipation
B) nausea
C) blindness
D) gastroenteritis
E) vomiting

Question 52

Cathi is preparing for a dinner party. The night before the dinner party, she sets out frozen chicken breasts to thaw on the kitchen counter. She is exhausted and heads to bed early, forgetting the chicken on the counter. In the morning, she places the thawed chicken in a casserole dish and puts it in the refrigerator. Three hours before the guests arrive, she begins to prepare the meal. Cathi begins by first cooking the rice and then places it in a serving dish to cool. Next, she cuts the chicken breast into strips on a cutting board, places the chicken back into the dish, and then seasons it. While the oven is preheating, she chops unwashed salad ingredients on the same cutting board she used to cut the chicken, but she uses a clean knife. She combines the salad and places it in a serving bowl. One hour before the guests arrive, she places the chicken in the oven to bake. She stirs the rice and adds nuts and a few herbs. Just as the oven timer rings, the first guests arrive.
How should Cathi have thawed the chicken?

A) on the counter at room temperature for at least four hours
B) in the refrigerator
C) by letting the chicken sit in a warm water bath
D) by running hot water over the chicken
E) by partially thawing the chicken in the microwave and then letting it sit on the counter to completely thaw

Question 53

Casseroles and leftover foods should be cooked until the internal temperature reaches _____.

A) 105°F
B) 120°F
C) 135°F
D) 150°F
E) 165°F

Question 54

When holding prepared foods before serving, hot foods should be kept above _____.

A) 125°F
B) 135°F
C) 145°F
D) 155°F
E) 165°F

Question 55

How long can hamburger, ground turkey, and stew meats be stored in the freezer?

A) These products do not freeze well.
B) 1-2 months
C) 3-4 months
D) 5-6 months
E) 9 months

Question 56

The CDC estimates that each year in the United States food-borne illnesses cause _____ million people to get sick.

A) 5
B) 12
C) 27
D) 34
E) 48

Question 57

Most outbreaks of listeriosis are linked to contaminated _____.

A) hamburger
B) soft cheese
C) cattle
D) honey
E) eggs

Question 58

Cathi is preparing for a dinner party. The night before the dinner party, she sets out frozen chicken breasts to thaw on the kitchen counter. She is exhausted and heads to bed early, forgetting the chicken on the counter. In the morning, she places the thawed chicken in a casserole dish and puts it in the refrigerator. Three hours before the guests arrive, she begins to prepare the meal. Cathi begins by first cooking the rice and then places it in a serving dish to cool. Next, she cuts the chicken breast into strips on a cutting board, places the chicken back into the dish, and then seasons it. While the oven is preheating, she chops unwashed salad ingredients on the same cutting board she used to cut the chicken, but she uses a clean knife. She combines the salad and places it in a serving bowl. One hour before the guests arrive, she places the chicken in the oven to bake. She stirs the rice and adds nuts and a few herbs. Just as the oven timer rings, the first guests arrive.
Cathi should cook the chicken until it reaches an internal temperature of _____.

A) 135°F
B) 145°F
C) 155°F
D) 165°F
E) 175°F

Question 59

According to legislation passed in 1996, _____ are permitted if their consumption is associated with a "negligible risk" of cancer or other health problems.

A) food colorings
B) preservatives
C) pesticides
D) sugar substitutes
E) antibiotics

Question 61

Describe how you can avoid BPA in plastic bottles and containers.

Question 62

Discuss the seven food safety rules.