Deck 17: Safety of Our Food Supply

Question 1

The preservation method that involves adding bacteria to food to produce acids and alcohol to minimize growth of other microbes is called

A)distillation.
B)acidification.
C)pasteurization.
D)fermentation.

Answer 1

D

Question 2

The aseptic processing food preservation method is especially useful for

A)whole grain cereals.
B)fruit juices.
C)meats.
D)spices.

Answer 2

B

Question 3

Which of the following methods will maintain free water in a product?

A)Salting
B)Adding sugar
C)Irradiation
D)Smoking

Answer 3

C

Question 4

______ is the federal agency that enforces standards for wholesomeness and quality of meat,poultry,milk,and eggs.

A)EPA
B)FDA
C)FTC
D)USDA

Question 5

______ involves simultaneously sterilizing the food and package separately before combining them.Liquid foods are especially easy to process in this manner.

A)Aseptic packaging
B)Pasteurization
C)Food irradiation
D)Canning

Question 6

______ is a food preservation process that exposes food to radiation energy,preventing microbial growth.

A)Ionization
B)Pasteurization
C)Food irradiation
D)Sterilization

Question 7

Common symptoms of foodborne illness include

A)fever,skin rash,and itching.
B)coughing,wheezing,and difficulty breathing.
C)fever,diarrhea,and vomiting.
D)fever,headache,and muscle cramps.

Question 8

Norovirus epidemics have been a problem particularly

A)at potluck dinners.
B)at bake sales.
C)in deli meats.
D)on cruise ships.

Question 9

Foods commonly associated with Staphylococcus aureus include

A)raw seafood.
B)meat,poultry,and eggs.
C)undercooked soybeans.
D)unfiltered water.

Question 10

Treating food with gamma radiation as a preservation method is called

A)pasteurization.
B)aseptic processing.
C)food irradiation.
D)sterilizing.

Question 11

One of the major goals of using preservation methods such as smoking,salting,and drying is decreasing the _______ in a food.This decreases the potential for bacterial growth.

A)acid content
B)bacteria
C)mold
D)water content

Question 12

Which of the following does not increase the risk of foodborne illness?

A)Longer shelf life of food products
B)Increased availability of frozen food products
C)Greater intake of nonpasteurized dairy products
D)Greater consumption of eating raw and undercooked foods of animal origin

Question 13

Which of the following is not a potential environmental contaminant?

A)Acrylamide
B)Lead
C)Carbon dioxide
D)Mercury

Question 14

Increasing the acid content of a food is especially effective in preventing the growth of

A)yeast.
B)molds.
C)Clostridium botulinum.
D)Staphylococcus aureus.

Question 15

Food commonly associated with Salmonella intoxication are

A)gravies and sauces.
B)chicken and eggs.
C)seafood and raw fish.
D)custards and cream-filled pastries.

Question 16

Which of the following is not characteristic of Salmonella foodborne illness?

A)It is seldom fatal.
B)The symptoms may develop in 5 to 72 hours.
C)It can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours.
D)It can cause acute respiratory failure.

Question 17

Sugar acts as a food preservative by

A)increasing the acidity of food.
B)reducing the amount of free water in food.
C)increasing the water activity of the food.
D)directly killing disease-producing microbes.

Question 18

Which of the following is true about food irradiation?

A)The FDA does not allow food irradiation because it is dangerous.
B)Irradiation does not affect the vitamin content of foods.
C)Foods that are irradiated do not require labeling as such.
D)Irradiation can slow or limit the growth of insects,microorganisms,and parasites in food.

Question 19

Aseptic processing involves

A)quick freezing food after it is prepared.
B)drying foods to decrease water content.
C)sterilizing the package and food separately and then packaging the food.
D)the addition of chemical preservatives.

Question 20

Of the following groups,which have the lowest risk of becoming ill from foodborne illness?

A)The elderly
B)Young children
C)Individuals with cancer
D)Teens

Question 21

The greatest health risk from food today is contamination via

A)fungi.
B)viruses and bacteria.
C)parasites.
D)prions.

Question 22

The most common parasites in the North American food supply are

A)anisakis and scromboid.
B)scromboid and dinoflagellates.
C)Trichella spiralis and anisakis.
D)dinoflagellates and anisakis.

Question 23

Salmonella,Listeria,E.coli O157:H7,and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

A)kidney failure.
B)high fever.
C)death.
D)liver failure.

Question 24

Escherichia coli O157:H7 infection has been associated with consumption of

A)breakfast cereals.
B)bread made from organic flour.
C)fresh spinach or spinach-containing products.
D)well-done roast beef.

Question 25

______ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

A)Listeria
B)Salmonella
C)E.coli O157:H7
D)Clostridium botulinum

Question 26

Which of the following has not increased the risk of foodborne illnesses recently?

A)Food industry's attempt to increase shelf-life of foods
B)Increasing use of food irradiation
C)Increased preparation of foods in centralized kitchens
D)Increased preparation of foods in processing plants

Question 27

Which of the following increases the risk of a foodborne illness?

A)Cooking ground meats to an internal temperature of at least 160°F
B)Separating raw and ready-to-eat foods to prevent cross-contamination
C)Washing hands thoroughly prior to eating raw hamburger.
D)Washing and scrubbing all produce under running water

Question 28

As a result of Escherichia coli O157:H7 infection,individuals have been hospitalized with

A)acute renal failure from the hemolytic-uremic syndrome.
B)kidney stones.
C)myocardial infarctions.
D)strokes.

Question 29

E.coli O157:H7 produces _______ that can cause severe illness,including severe bloody diarrhea and hemolytic uremic syndrome.

A)an infection
B)urea
C)spores
D)a toxin

Question 30

Which of the following is not a safe food handling practice in preventing foodborne illness?

A)Always wash your hands after handling raw meat,fish,poultry,or eggs.
B)Do not buy or use food from a bulging can.
C)When shopping,select meat,poultry,or fish first.
D)Wash all utensils that have come in contact with raw meat or fish after using.

Question 31

There is no easy way to test for pathogens such as

A)Listeria.
B)Salmonella.
C)E.coli O157:H7.
D)Norovirus.

Question 32

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ______ causes.

A)viral
B)bacterial
C)fungal
D)microbial

Question 33

Which of the following can produce a foodborne infection?

A)Clostridium perfringens and Salmonella
B)Clostridium botulinum and Staphylococcus aureus
C)Salmonella and Clostridium botulinum
D)Staphylococcus aureus and Clostridium perfringens

Question 34

Foodborne illness caused by Clostridium perfringens

A)is usually associated with meat and meat dishes,gravies,and improperly handled leftovers.
B)appears within 12 to 36 hours of ingesting contaminated food.
C)usually is caused by consuming improperly home-canned food.
D)can cause human illness in about 4 hours.

Question 35

Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from

A)Salmonella.
B)Staphylococcus.
C)Clostridium perfringens.
D)Clostridium botulinum.

Question 36

Which of the following is not true about the "Danger Zone"?

A)It is the temperature range at which bacteria grow quickly.
B)It is not safe to store food within this temperature range for more than 1 to 2 hours.
C)It includes the temperature range 65^oF to 165^oF.
D)Keep foods out of the danger zone by keeping hot foods hot and cold foods cold.

Question 37

Listeriosis is of particular concern for pregnant women since they are about ______ times more likely to get this infection than other healthy adults.

A)5
B)10
C)20
D)25

Question 38

The USDA has simplified food safety rules into four actions as a part of its food safety program that includes

A)boil,freeze,dry,and salt.
B)bake,sterilize,freeze,and label.
C)clean,separate,chill,and cook.
D)scrub,irradiate,cook,and freeze.

Question 39

Norovirus causes an illness that is commonly misdiagnosed as

A)food poisoning.
B)the "common cold".
C)the "stomach flu".
D)Montezuma's revenge.

Question 40

Which of the following can produce a foodborne intoxication?

A)Clostridium botulinum and Salmonella
B)Salmonella and Staphylococcus aureus
C)Staphylococcus aureus and Clostridium botulinum
D)Clostridium perfringens and Staphylococcus aureus

Question 41

______,which causes abdominal pain and diarrhea,multiplies rapidly in prepared foods (e.g.,beef,poultry,and gravy)left at room temperature for extended periods of time.

A)Clostridium botulinum
B)Clostridium perfringens
C)E.Coli
D)Salmonella

Question 42

Most strains of E.coli are

A)infectious.
B)harmful.
C)toxic.
D)harmless.

Question 43

If you have just sliced raw poultry on your cutting board,there is an increased probability that ______ bacteria will be present.Therefore,if the board is not thoroughly washed,the bacteria can cross-contaminate other food coming in contact with the board.

A)Salmonella
B)Staphylococcus aureus
C)Clostridium botulinum
D)E.Coli

Question 44

Raw meats,poultry,and eggs are often contaminated with ______,which can cause fatal infections in immunocompromised populations.

A)Salmonella
B)Staphylococcus aureus
C)E.Coli
D)Clostridium botulinum

Question 45

Which of the following agencies enforces wholesomeness and quality standards for meat?

A)Environmental Protection Agency
B)FDA
C)National Marine Fishery Service
D)USDA

Question 46

Toxic effects of lead toxicity include

A)abnormal reproduction and cancer.
B)anemia,nervous system damage,and reduced learning capacity in children.
C)heart disease.
D)bone deformities.

Question 47

Toxin-producing bacteria,such as Clostridium botulinum,that end up in food cause a disorder called a foodborne

A)infection.
B)intoxication.
C)influenza.
D)syndrome.

Question 48

Which of the following naturally occurring substances limits the absorption of calcium and iron?

A)Oxalic Acid
B)Avidin
C)Solanine
D)Safrole

Question 49

Ground pork should be cooked to an internal temperature of ______ degrees F to destroy the parasite Trichinella spiralis.

A)145°F (63°C)
B)160°F (71°C)
C)165°F (74°C)
D)170°F (77°C)

Question 50

To reduce exposure to pesticides,

A)wash and/or peel fruits and vegetables before eating.
B)when fishing,throw back small fish and keep only the large ones.
C)limit variety in fruit and vegetable consumption.
D)consume the outer leaves of leafy vegetables,which have the highest nutrient content.

Question 51

The Delaney Clause

A)defines the maximum dosage of a food additive that causes no observable effects in rats and mice.
B)grants the USDA jurisdiction over food additives.
C)lists food additives that are generally recognized as safe.
D)prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans.

Question 52

Control of agricultural pests with the use of natural predators,parasites,or pathogens describes

A)biological pest management.
B)biotechnology.
C)sustainable agriculture.
D)GRAS.

Question 53

When bacteria,such as Salmonella,produce their disease-causing effects by directly assaulting the intestinal tract,this is called a foodborne

A)infection.
B)intoxication.
C)syndrome.
D)influenza.

Question 54

Which of the following can be found in raw egg whites?

A)Avidin
B)Dioxin
C)Oxalic acid
D)Saponins

Question 55

If you buy food in a can that is bulging or spurts liquid,the food is likely to contain toxins produced by a type of bacterium called

A)Salmonella.
B)Clostridium perfringens.
C)Clostridium botulinum.
D)Staphylococcus aureus.

Question 56

When it comes to caffeine,which of the following is not true?

A)The equivalent of 2 to 3 cups of coffee per day is considered to be a moderate and safe level of consumption.
B)Women suffer more deleterious effects of caffeine consumption than men.
C)Heavy consumption may lead to depression,decreased heart rate,and decreased mental alertness.
D)Those who are pregnant,have anxiety or panic attacks,or who have stomach ulcers should avoid or restrict consumption.

Question 57

Which of the following in not an examples of an intentional food additives?

A)Nitrates
B)Solanine
C)Lecithin
D)Sucralose

Question 58

Which of the following is not associated with chronic pesticide exposure?

A)Birth defects and cancer
B)Creation of new and resistant species of pests
C)Higher food costs
D)Unintentional distribution of pesticides in groundwater

Question 59

______ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 ppm.

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

Question 60

Which of the following agencies regulates pesticides?

A)Environmental Protection Agency
B)FDA
C)National Marine Fishery Service
D)USDA

Question 61

A common cause of foodborne illness that results from sneezing or coughing over food is

A)Salmonella.
B)Clostridium perfringens.
C)Staphylococcus aureus.
D)Campylobacter jejuni.

Question 63

James operates a food service establishment and is serious about preventing foodborne illnesses.James was disturbed to find out his employees

A)served meals made with raw fish.
B)cooked chicken to 165°F.
C)cooled leftovers rapidly in shallow pans.
D)avoided cross-contamination by using multiple cutting boards.

Question 65

The ______ bacterium can cause a potentially fatal foodborne illness.Home canned foods often are culprits of this intoxication.

A)Staphylococcus aureus
B)Clostridium botulinum
C)E.Coli
D)norovirus

Question 66

To avoid Salmonella contamination

A)store chicken at 40° F or below.
B)cook chicken to at least 140°F
C)cook chicken thawed in a microwave oven right away.
D)refrigerate or freeze leftovers within six hours of cooking.

Question 67

The best way to prevent the foodborne illness E.coli (Escherichia coli)is to

A)cook all meat thoroughly.
B)substitute bean sprouts for washed lettuce.
C)wash your hands often.
D)wear a hair net while cooking.