Deck 11: Food Safety

Question 1

The advantages of genetically modified foods do not include:

A) development of herbicide resistance.
B) reduction in genetic diversity.
C) increased nutritional value of foods.
D) increased crop yields.
E) increased resistance of food animals to disease.

Answer 1

B

Question 2

The purpose of metaphylaxis is to:

A) cure disease among an entire population of animals.
B) prevent disease among an entire population of animals.
C) improve the nutritional value of meat, fish, and poultry.
D) All of these are correct.
E) both cure and prevent disease among an entire population of animals.

Answer 2

E

Question 3

A justification for the hazard analysis of critical control points is that:

A) health hazards can be introduced at any point from harvest to consumption.
B) chemical additives are the most dangerous food-associated health hazards at present.
C) food-associated illness is almost exclusively due to Salmonella.
D) poor canning practices cause the greatest number of food-related intoxications.
E) None of these is correct.

Answer 3

A

Question 4

Chemical hazards that may be present in food include:

A) marine toxins.
B) heavy metals.
C) monosodium glutamate.
D) mushroom toxins.
E) All of these are correct.

Question 5

Which of the following is an interpretation of the Delaney Clause?

A) Toxic chemicals are not permitted in food in any amounts.
B) Carcinogenic chemicals are not permitted in food in any amounts.
C) The Food Additives Amendment allows low levels of substances that cause cancer in animals but not in human beings.
D) The primary responsibility for safety of food additives rests with the local boards of health.
E) None of these is correct.

Question 6

Food additives are used to achieve all the following, except:

A) provide effective protection from microbial growth in storage.
B) make the food more attractive.
C) keep food free from rodent filth.
D) protect the nutritional quality of foods.
E) keep certain products such as table salt from caking.

Question 7

When used as a food additive, nitrates, and nitrites:

A) are a significant cause of carboxyhemoglobin.
B) may react with other substances to form carcinogens.
C) have been demonstrated to have carcinogenic properties by themselves.
D) All of these are correct.
E) None of these is correct.

Question 8

What does the abbreviation GRAS stand for?

A) Greatly Researched Additives that are Safe
B) Generally Recognized As Safe chemical additives
C) Grossly Reported As Sanitary
D) Gently Resolved As Suitable chemicals
E) None of these is correct.

Question 9

Which of the following is not an example of an incidental additive?

A) Residue from spraying crops
B) Vitamins to improve nutrition
C) Stored DDT in tissues of cattle
D) Chemicals from food wrappers
E) Insect parts

Question 10

Which of the following is one of the agents responsible for many publicized outbreaks of gastrointestinal illness on cruise ships?

A) Salmonella
B) Shigella
C) Hepatitis A virus
D) Norovirus
E) None of these is correct.

Question 11

Which of the following indicates the occurrence of a similar illness among two or more people that an investigation linked to consumption of a common meal or food items?

A) Foodborne outbreak
B) Foodborne disease
C) Foodborne infection
D) Foodborne intoxication

Question 12

Just one case of what foodborne illness is considered an outbreak?

A) Botulism
B) Listeriosis
C) Trichinellosis
D) Salmonellosis

Question 13

What organism can thrive in an environment that has a heavy concentration of salt or sugar, an environment in which most other bacteria are unable to tolerate?

A) Salmonella typhi
B) Clostridium botulinum
C) Escherichia coli
D) Staphylococcus aureus

Question 14

In the United States, the Centers for Disease Control and Prevention (CDC) maintains responsibility at the federal level for surveillance of foodborne illness.

Question 15

Foodborne intoxications are induced by infectious agents, such as some bacteria, that cause foodborne illness directly.

Question 16

The development of antimicrobial-resistant Salmonella has been tied to the administration of antibiotics to animals consumed for food.

Question 17

Taeniasis is a parasitic disease caused by __________.

Question 18

__________ prevent fatty foods from acquiring a rancid taste, prevent some foods from turning brown, and reduce the loss of vitamins in other foods.

Question 19

__________ can improve the sustainability of production systems by requiring fewer inputs to control pests and better protect the quality of water and the land mass around us.

Question 20

Discuss the use of antimicrobials in meat.