Deck 19: Consumer Issues: Food Safety, Production, and Impact on the Environment

Question 1

Most food infections are caused by bacteria and:

A)parasites.
B)viruses.
C)molds.
D)fungi.

Answer 1

B

Question 2

Viruses are smaller than bacteria and:

A)thrive outside of living cells.
B)are not capable of infecting foods by themselves.
C)can't survive apart from living cells.
D)are generally not contagious.

Answer 2

C

Question 3

Which of the following statements BEST describes what food intoxication results from?

A)consuming food that contains living microorganisms
B)overcooking food
C)adding alcohol to food
D)consuming food in which microbes have secreted toxins

Answer 3

D

Question 4

Green potatoes are toxic due to the presence of a:

A)fungal toxin.
B)bacterial toxin.
C)plant toxin.
D)parasite.

Question 5

Enterotoxins target the:

A)spine and brain stem.
B)gastrointestinal system.
C)cardiovascular system.
D)nervous system.

Question 6

Which microorganism was responsible for the widespread contamination of produce in the winter of 2011/early 2012?

A)Trichonella
B)Salmonella
C)Clostridium
D)Botulinum

Question 7

Federal oversight of food-production facilities ________ in the last decades of the 20ᵗʰ century.

A)increased
B)remained steady
C)decreased
D)fluctuated

Question 8

The leading cause of foodborne infection in the United States is:

A)E coli.
B)Salmonella.
C)Giardia.
D)Norovirus.

Question 9

Food contamination:

A)can occur only before produce was originally harvested.
B)is most likely to occur during the processing stage.
C)is unlikely to result from retail environments such as grocery stores and restaurants.
D)can occur at any point in the food production and consumption process.

Question 10

Pesticides are:

A)chemicals added to food to enhance them in multiple ways.
B)chemicals added to food that help prevent microbial spoilage and enzymatic deterioration.
C)chemicals used in the field and in farm storage areas to decrease destruction caused by weeds,animals,insects,and fungi.
D)chemicals produced by microorganisms that harm tissue and elicit an immune response.

Question 11

The group NOT among those at greatest risk for serious foodborne illness are:

A)the elderly.
B)adolescents and teens.
C)fetuses,infants and young children.
D)people who have received transplant organs.

Question 12

One of the most common causes of waterborne illness worldwide is:

A)Giardia.
B)Salmonella.
C)flukes.
D)fungi.

Question 13

Mad cow disease is caused by:

A)bacteria.
B)virus.
C)parasite.
D)prions.

Question 14

Toxins are categorized by:

A)how dangerous they are.
B)the type of cell they bind to.
C)how persistent they are.
D)how they are spread.

Question 15

Bovine spongiform encephalopathy (BSE)is a foodborne disease also known as:

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

Question 16

Microorganisms are termed "pathogenic" when they:

A)are capable of causing disease.
B)mutate into other forms.
C)have died.
D)have multiplied rapidly.

Question 17

Tapeworms,flukes,and roundworms are examples of:

A)bacteria.
B)helminthes.
C)viruses.
D)prions.

Question 18

Many contaminants are killed within our bodies by our own:

A)red blood cells.
B)enzymes and acids.
C)antibodies.
D)will power.

Question 19

The temperature "danger zone" for microorganisms to thrive in food is:

A)less than 40°F.
B)40-140°F.
C)140-200°F.
D)more than 200°F.

Question 20

The four factors affecting the survival and reproduction of food microorganisms are temperature,humidity,acidity,and:

A)light.
B)space.
C)time.
D)oxygen content.

Question 21

The standard rule for dealing with leftovers at home is:

A)refrigerate cold and lukewarm foods promptly,but let hot foods cool down gradually on their own.
B)eat only what is cooked for the meal and throw leftovers away.
C)refrigerate all foods within two hours of serving.
D)freeze leftovers,as there is no safe level of refrigeration.

Question 22

Julie is planning dinners for the coming week.She has some uncooked hamburger meat in the refigerator that she brought home from the store that day.How long does she optimally have to store that meat before its ideal preservation period in the refrigerator expires?

A)one to two days
B)three to four days
C)up to six days
D)one day only

Question 23

The process of genetic modification involves:

A)preserving organisms until they can be treated to render them harmless.
B)altering the DNA of an organism to bring about specific changes in its seeds or offspring.
C)distinguishing harmful microorganisms from harmless ones.
D)treating organisms with radiation and then combining or breeding them for desired effects.

Question 24

Which of the following describes the Delaney Clause?

A)government action that prevents the intentional addition of compounds that have been shown to cause cancer in animals or humans
B)government recommendation that all predatory fish be tested for mercury before being sold to the consumer
C)the establishment of a system in which the FDA investigates consumer,physician,and food company complaints about additives
D)pending legislation to ban irradiation as a method of food preservation

Question 25

The three common types of fungi are molds,mushrooms,and:

A)spongiforms.
B)yeasts.
C)prions.
D)protozoa.

Question 26

Which of the following food preservation methods destroys microorganisms by exposing foods to very high heat for a brief period of time?

A)irradiation
B)aseptic packaging
C)smoking
D)pasteurization

Question 27

Foods MOST commonly affected by the Salmonella bacterium are:

A)dried foods.
B)eggs and poultry.
C)untreated water.
D)leftovers.

Question 28

The average shelf life for most canned foods is at least ________ from the date of purchase.

A)six months
B)four years
C)ten weeks
D)two years

Question 29

The GRAS list stands for:

A)Genetically Reliable and Stable.
B)Generally Recognized as Safe.
C)Government Rated and Secure.
D)Grown Regionally as a Staple.

Question 30

The process that uses gamma rays to eliminate harmful bacteria in foods is called:

A)irradiation.
B)aseptic packaging.
C)high-pressure processing.
D)pasteurization.

Question 31

Which of the following is the BEST example of a natural food barrier?

A)an egg shell
B)an egg yolk
C)a layer of cream on top of milk
D)fat embedded within meat

Question 32

Two preservatives that have raised health concerns are sulfites and:

A)humectants.
B)stabilizers.
C)propionic acids
D)nitrates.

Question 33

One of the easiest and most effective ways to prevent foodborne illnesses is to:

A)consistently wash hands before and after handling food.
B)buy meats and produce only from well-known,reliable retail outlets.
C)check food's smell,color,and appearance before purchasing it.
D)avoid eating away from home.

Question 34

The most ancient methods of food preservation all relied on:

A)drawing water out of the plant or animal cells.
B)changing the molecular structure of foods.
C)heating techniques.
D)very brief preservation periods.

Question 35

To protect yourself from foodborne illness,which is the BEST water temperature to wash your hands in?

A)hot
B)warm
C)cool
D)cold

Question 36

Which of the following additives help keep fats evenly dispersed within foods?

A)humectants
B)emulsifiers
C)stabilizers
D)desiccants

Question 37

Norovirus is so common and contagious that it's frequently referred to as:

A)the common cold.
B)the tremors.
C)the stomach flu.
D)the curse.

Question 38

Yellow dye #5,monosodium glutamate,and lecithin are all examples of:

A)additives.
B)pesticides.
C)preservatives.
D)genetically modified organisms.

Question 39

Damage to which human organ would MOST contribute to the accumulation of pesticides in the body?

A)lungs
B)bladder
C)liver
D)pancreas

Question 40

In the U.S. ,all confirmed cases of foodborne illness must be reported to the state health department,which in turn reports it to the:

A)U)S.Dept.of Agriculture (USDA).
B)Food and Drug Association (FDA).
C)Centers for Disease Control and Prevention (CDC).
D)Environmental Protection Agency (EPA).

Question 41

Revisions in the 1960s to the federal Agricultural Adjustment Act that famously encouraged farmers to "get big or get out" are commonly referred to as:

A)the farm bill.
B)Silent Spring.
C)the core adjustment.
D)the Delany Clause.

Question 42

One criteria for foods to be certified as organic is that they must contain at least ________ organically produced ingredients.

A)50%
B)95%
C)70%
D)99%

Question 43

The EPA defines sustainability as the ability:

A)to produce foods organically at the cheapest cost for the greatest number of people over a sustained period of time.
B)to meet demands for high food production while pursuing the safest means available.
C)to produce foods domestically,and import or export them as needed,under the supervision of an international regulating body overseeing safety and security.
D)to meet or satisfy basic economic,social,and security needs now and in the future without undermining the natural resource base and environmental quality.

Question 44

The MOST common concern related to the effects of food residues is:

A)an increased risk for cancer.
B)easily-acquired skin rashes.
C)significant risk for minor nerve damage.
D)transmission of communicable diseases.

Question 45

Using separate cutting boards for meats and produce is an example of which foodborne illness-prevention strategy?

A)containing molds
B)keeping cold foods cold and hot foods hot
C)prompt refrigeration
D)preventing cross contamination

Question 46

Areas or regions where people lack access to affordable,nutritious food are called:

A)unsustainable zones.
B)food deserts.
C)deprivation zones.
D)food islands.

Question 47

The BEST way you can reduce your risk of exposure to antibiotics,growth hormones,and toxic runoff from livestock feedlots is by:

A)alternating the days you consume meat,eggs,and milk.
B)switching from cow's milk to goat's milk.
C)eating vegan and vegetarian meals more often.
D)buying foods only from alternative groceries or co-ops.

Question 48

Food residues are:

A)plant toxins that are resistant to treatment.
B)antimicrobial enzymes similar to those in our bodies.
C)chemicals that remain in foods despite cleaning and processing.
D)a family of chemicals used to decrease crop destruction and losses.

Question 49

Mushrooms are MOST associated with:

A)bacterial toxins.
B)protozoa.
C)fungal toxins.
D)toxic algae.

Question 50

Food ________ are natural or synthetic chemicals put into foods to enhance appearance,palatability,and/or quality.

A)additives
B)preservatives
C)contaminant
D)intoxication

Question 51

Agents added to foods to give them "body" and help maintain a desired texture or color are BEST known as:

A)texturizers.
B)emulsifiers.
C)stabilizers.
D)humectants.

Question 52

The two primary types of toxins associated with foodborne illness are neurotoxins and ________.

A)hemotoxins
B)enterotoxins
C)cytotoxins
D)biotoxins

Question 53

A form of food sterilization that replaces the oxygen in a container of food with inert gas is called:

A)aseptic packaging.
B)high-pressure processing.
C)pasteurization.
D)modified atmospheric packaging.

Question 54

An infectious protein called a(n)________ can lead to mad cow disease.

A)prion
B)helminth
C)protozoa
D)fungi

Question 55

Consuming processed foods as opposed to whole foods decreases the risk of contracting a foodborne illness.

Question 56

Which human organ system is MOST affected by toxic levels of mercury?

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

Question 57

Which of the following is the BEST example of a persistent organic pollutant (POP)?

A)lead
B)GMO
C)sulfite
D)coal tar

Question 58

Which government agency regulates organic farming standards in the United States?

A)Food and Drug Administration (FDA)
B)United States Department of Agriculture (USDA)
C)Environmental Protection Agency (EPA)
D)Centers for Disease Control (CDC)

Question 59

Why is recombinant bovine growth hormone (rBGH)administered to about one-third of U.S.dairy cows?

A)to prevent the growth of microbes in the cows' milk
B)to improve the nutritional quality of the cows' milk
C)to strengthen the cows' immune systems
D)to increase milk output

Question 60

A common argument in the debate about the safety of GMOs in food production is that,at the very least,all genetically modified foods should be:

A)banned.
B)heavily restricted.
C)labeled.
D)removed from store shelves.

Question 61

Multiple studies have proved that organic-grown foods are nutritionally superior to conventionally grown foods.

Question 62

It is unsafe to use food past its "sell by" date.

Question 63

Explain the distinctions between food infections and food intoxications.List and describe at least three types of microorganims that contaminate foods.

Question 64

Food infections result from consuming foods in which microorganisms have secreted poisonous toxins.

Question 65

Food additives are considered to be food in and of themselves.

Question 66

The FDA has banned the use of rBGH in the United States.

Question 67

Urban agriculture is on the decline.

Question 68

All food additives are synthetic.

Question 69

Licking uncooked batter from a spoon while preparing to bake it poses no real health threat.

Question 70

The process of irradiation does not cause foods to become radioactive.

Question 71

Organic farmers can and do use pesticides.

Question 72

Nitrates have been reliably shown to cause cancer in humans.

Question 73

Foods of animal origin are the only sources of real concern in our food supply.

Question 74

Describe how the human body defends itself after contracting a foodborne illness,including how the body fends off potential infections when they are first encountered.How are foodborne illnesses diagnosed and treated?

Question 75

Killing microorganisms in food with heat will protect you from their toxins.

Question 76

You should avoid buying or consuming canned foods whose cans have dents or other visble damage.

Question 77

Vitamins and minerals are added to foods as nutrients and preservatives.

Question 78

The majority of food infections are caused by bacteria and viruses.

Question 79

Flash freezing sushi kills only parasites,not necessarily bacteria or viruses.

Question 80

Refrigerating or freezing foods will kill any microorganisms present in the food.