Deck 12: Food Safety and Food Technology

Question 1

Which of the following hazards in our food supply is of most concern according to the Food and Drug Administration?

A) natural toxins
B) food additives
C) microbial foodborne illness
D) environmental contaminants

Answer 1

C

Question 2

Which of the following should not be used to thaw frozen meats?

A) refrigerator thawing
B) defrosting at room temperature
C) defrosting in a bath of warm water
D) a and b
E) b and c

Answer 2

E

Question 3

Water-soluble vitamins and minerals are affected by canning.

Answer 3

False

Question 4

The difference between foodborne infection and foodborne intoxication is that:

A) foodborne intoxication results from chemicals produced by microbes.
B) foodborne intoxication requires oxygen for microbes to multiply.
C) foodborne infection can be detected by a bad odor in food.
D) foodborne infection cannot result from eating raw vegetables.

Question 5

The foodborne infection that is most commonly a result of eating contaminated eggs or poultry is caused by:

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

Question 6

Raw produce does not pose a threat for foodborne illness because it is low in protein content.

Question 7

All varieties of sushi are made from raw fish.

Question 8

Food additives used in the U.S. are strictly controlled and pose little cause for concern.

Question 9

BHT protects fruits and vegetables from browning caused by exposure to oxygen.

Question 10

Incidental food additives sometimes find their way into foods, and adverse effects are common.

Question 11

After cooking, foods should be held at _____° F or higher until served.

A) 110
B) 120
C) 130
D) 140

Question 12

Potatoes contain the substance solanine, which can build to toxic levels when the potatoes are exposed to light during storage.

Question 13

Current evidence indicates that moderate intakes of nonnutritive sweeteners pose no health risks.

Question 14

Salmonella bacteria from a hen may enter the egg she lays as well as contaminate its shell.

Question 15

Numerous health organizations have concluded that irradiation of food is safe and can improve food safety in the United States and the world.

Question 16

The FDA has identified genetic modification of foods as the area of least concern in our food supply.

Question 17

Adults are more susceptible to the ill effects of pesticides in foods than infants and children.

Question 18

Which of the following is most susceptible to bacterial contamination?

A) roast
B) steak
C) ground meat
D) chicken

Question 19

A U.S. farmer or manufacturer selling certified organic food must pass USDA inspections at every step of production.

Question 20

Properly irradiated food does not become radioactive.

Question 21

Regulations for the production of certified organic foods specify that:

A) plant foods must be produced without the use of synthetic fertilizers and pesticides.
B) animals may be subjected to high-stress habitats that are unnatural to them.
C) producers must submit to USDA inspections.
D) a and b
E) a and c

Question 22

Which of the following groups should avoid all uncooked or undercooked eggs?

A) the elderly
B) healthy adults
C) those who suffer immune dysfunction
D) a and b
E) a and c

Question 23

Which of the following causes cancer in animals?

A) nitrites
B) sulfites
C) BHA
D) nitrosamines

Question 24

To prevent serious illness from consuming oysters you would:

A) consume them raw with hot sauce.
B) drink whiskey with the raw oysters.
C) eat them fully cooked and not raw.
D) a and b
E) b and c

Question 25

Which of the following is not intentionally used in or on foods?

A) additives
B) contaminants
C) pesticides
D) a and b
E) b and c

Question 26

The word organic on the label is no guarantee that a food is:

A) completely pesticide-free.
B) fertilized with manure or vegetable compost.
C) grown without hormones or antibiotics.
D) produced without genetic modification.

Question 27

How does modified atmosphere packaging protect foods?

A) it kills oxygen-dependent bacteria
B) it increases oxidative browning
C) it excludes oxygen needed by many bacteria
D) it prevents the bacteria Clostridium botulinum from multiplying

Question 28

Which of the following statements is true concerning the GRAS list?

A) It includes a list of additives believed to be safe.
B) It stands for "generally recognized as safe."
C) It is not subject to revision.
D) a and b
E) a and c

Question 29

Nitrites are added to foods to:

A) inhibit rancidity.
B) preserve their color.
C) improve their nutritive value.
D) a and b
E) a and c

Question 30

Which of the following is not used as an antioxidant in foods?

A) vitamin A
B) vitamin E
C) sulfites
D) vitamin C

Question 31

A good reason to buy organic foods is:

A) to avoid adverse effect of pesticides.
B) a preference for their taste.
C) to support sustainable agriculture.
D) a and b
E) b and c

Question 32

The agency charged with the responsibility of deciding which food additives are allowed is the:

A) United States Department of Agriculture.
B) Food and Drug Administration.
C) Environmental Protection Agency.
D) Federal Trade Commission.

Question 33

Which of the following groups of food additives is allowed no margin of risk?

A) antioxidants
B) coloring agents
C) antimicrobial agents
D) flavoring agents

Question 34

Which of the following foods would you not choose for a picnic?

A) fresh fruits
B) mixed salad of chopped ingredients
C) breads and crackers
D) canned cheeses

Question 35

Which of the following terms on a food label does not have a specific meaning defined by labeling regulations?

A) irradiated
B) free-range
C) organic
D) a and b
E) b and c

Question 36

To reduce your intake of pesticide residues you would:

A) trim fat from meat.
B) discard the outer layers of cabbage.
C) bite into the peel of an orange.
D) a and b
E) b and c

Question 37

Only _____ synthetic color additives are still approved by the FDA for use in foods.

A) 10
B) 33
C) 47
D) 66

Question 38

To avoid poisoning by toxins you would:

A) consume a variety of foods.
B) eat only "natural" foods.
C) eat all foods in moderation.
D) a and b
E) a and c

Question 39

Moderate doses of _____, a common fish contaminant, is/are thought to cause headaches and impair mental functioning in adults.

A) dioxins
B) PCBs
C) mercury
D) cadmium

Question 40

Which of the following is the best known and most widely used antimicrobial agents?

A) salt
B) nitrites
C) sugar
D) a and c
E) a and b

Question 41

Billy loves to eat raw seafood and does so frequently. As a result, Billy runs the risk of suffering from:

A) viral infections.
B) AIDS.
C) worms.
D) a and b
E) a and c

Question 42

Several hours after eating a chilled three-bean salad containing home-canned green beans, family members have difficulty breathing and swallowing, double vision, and muscle weakness. What should they do?

A) go to the hospital immediately because they may have botulism
B) drink plenty of fluids to dilute the foodborne toxins
C) lie down to get rid of the symptoms
D) smell the leftover salad to see if it is spoiled

Question 43

You experience vomiting, intestinal cramps, and bloody diarrhea a day after eating a hamburger at a friend's outdoor barbecue. What type of illness should you suspect?

A) stomach flu
B) hepatitis
C) E. coli infection
D) gastroenteritis

Question 44

Frozen foods' nutrient content is similar to that of:

A) dried foods.
B) canned foods.
C) foods that have undergone extrusion.
D) fresh foods.

Question 45

Nitrites are commonly found in:

A) hot dogs.
B) ham.
C) snack foods.
D) a and b
E) a and c

Question 46

A processing technique that preserves food by boiling it and sealing it in an impervious container is called:

A) freezing.
B) drying.
C) extrusion.
D) canning.

Question 47

The extruding process is based on:

A) exposure to air.
B) grinding.
C) temperature.
D) a and c
E) b and c

Question 48

To be sure that your home-canned food does not contain the botulinum toxin you would:

A) follow proper canning techniques.
B) boil the canned food.
C) test the soil in which the food was grown.
D) a and b
E) b and c

Question 49

Foods that have undergone extrusion:

A) usually have had colors added to them.
B) should be used as staple foods.
C) have lost many of their nutrients.
D) a and b
E) a and c
Application-Level Multiple-Choice Items

Question 50

You cannot rely on a food that contains sulfites as a significant source of:

A) niacin.
B) riboflavin.
C) thiamin.
D) vitamin C.

Question 51

Which of the following synthetic sweeteners should not be consumed by individuals with phenylketonuria?

A) saccharin
B) sucralose
C) aspartame
D) neotame

Question 52

Your family has the tradition of leaving the Thanksgiving turkey on the dinner table for everyone to snack on as they please in the evening after the big mid-day meal has been finished. This year several family members wake up the next day with vomiting, stomach cramps, and diarrhea. Which foodborne contaminant was the most likely culprit?

A) Clostridium botulinum
B) Salmonella bacteria
C) Shiga toxin-producing E. coli
D) Giardia lamblia parasite

Question 53

One difference between toxins produced by Staphylococcus aureus and Clostridium botulinum in foods is that:

A) Clostridium must have an acidic environment to produce toxins.
B) Staph toxins are heat stable and survive cooking.
C) Clostridium must have exposure to air to survive.
D) Staph is a very rare type of food intoxication.

Question 54

Characteristics of the artificial fat olestra include:

A) it passes through the digestive tract unabsorbed.
B) it is fortified with vitamin E.
C) it can cause dangerous side effects.
D) a and b
E) b and c

Question 55

Sulfite additives added during the drying of fruits result in:

A) prevention of browning.
B) destruction of vitamin C.
C) destruction of thiamin.
D) a and b
E) a and c

Question 56

Which of the following nonnutritive sweeteners is made from sucrose?

A) aspartame
B) sucralose
C) saccharin
D) acesulfame-K

Question 57

Monosodium glutamate:

A) is used widely in Asian restaurants.
B) is an example of a flavor enhancer.
C) can be added to foods for infants.
D) a and c
E) a and b

Question 58

Which of the following statements concerning thiamin is not true?

A) Sulfites destroy thiamin.
B) No approved food additives affect thiamin content of foods.
C) Thiamin is lost during canning.
D) Drying foods at home may destroy thiamin.

Question 59

Results of commercial drying of foods include:

A) elimination of microbial spoilage.
B) removal of water from foods.
C) major nutrient losses.
D) a and b
E) a and c

Question 60

Losses of which of the following vitamins are least likely during the canning process?

A) riboflavin
B) thiamin
C) vitamin C
D) vitamin A

Question 61

To prevent foodborne illness you would:

A) use a meat thermometer to roast a whole chicken.
B) cook hamburgers to well-done.
C) cook your roast in the microwave.
D) a and b
E) b and c

Question 62

To control the safety of additives in foods the FDA has rules manufacturers must follow, which include:

A) using only additives included on the permanent GRAS list.
B) submitting proof that a new additive is safe after numerous tests.
C) not using any additives that have a toxic level at high doses.
D) using only additives that cannot be detected and measured in foods.

Question 63

You are selecting salad ingredients for your dinner in a grocery store and see puffy sealed plastic bags containing mixed cut salad vegetables. Should you select this product?

A) no, because bacteria in the bag have caused it to swell
B) no, because it has been irradiated
C) yes, because extra oxygen has been added to the bag for freshness
D) yes, because modified atmosphere packaging has been used

Question 64

You are interested in using a preservative that will prevent fruits from undergoing changes in color and flavor caused by exposure to oxygen in the air. Which of the following would you use?

A) vitamin C
B) nitrites
C) tartrazine
D) salt

Question 65

How would you respond to someone who asks about the safety of nonnutritive sweeteners?

A) You should avoid saccharin because it has been shown to cause bladder cancer in humans.
B) Aspartame is dangerous because it has been shown to cause brain cancer.
C) The FDA endorses the use of nonnutritive sweeteners in any amount as safe.
D) Current evidence shows that moderate intakes of nonnutritive sweeteners pose no health risks in adults.

Question 66

Organic foods reduce harm to the environment because they are produced by sustainable agriculture methods such as:

A) using no pesticides of any kind.
B) using only composted vegetable matter for fertilizer.
C) allowing insects to remain on plants.
D) raising animals in natural surroundings with access to the outdoors.

Question 67

Which of the following is/are not required to bear a label stating that they have been irradiated?

A) spices mixed with processed foods
B) wheat
C) fresh fruits
D) fresh and frozen meats

Question 68

The potato salad you brought to the picnic potluck in the park has been sitting out for 4 hours during the meal on a hot sunny day. What should you do with the leftover servings once the meal is finished?

A) Take the salad home, transfer into a new container, and freeze it.
B) Check the salad to see if it has a spoiled smell and throw it away if it does.
C) Throw away the leftovers because they have been at an unsafe temperature too long.
D) Put it in the refrigerator to cool it before serving again.

Question 69

A food manufacturer is packaging a new food product that is susceptible to mold and bacterial growth. The food additive he most likely would use to protect the food is:

A) acetic acid.
B) BHA.
C) peroxides.
D) MSG.

Question 70

If pesticides have been used on fresh fruits and vegetables, what do you know about the safety of those foods?

A) There is no pesticide residue left when they are processed and packaged.
B) Some foods tested by the FDA had pesticide levels exceeding safe limits.
C) Most pesticides can be removed by thoroughly washing the foods.
D) Pesticides will kill all of the insects on the foods.

Question 71

To avoid cross-contamination of foods:

A) it is good practice to keep a separate cutting board just for raw meats.
B) avoid placing a raw slice of tomato on a cooked hamburger patty.
C) do not place containers of cooked foods to chill next to each other on the same shelf.
D) do not thaw raw meats in the refrigerator.

Question 72

Which of the following statements about the "Core Four" practices for sanitation is accurate?

A) In addition to soap, you need to use an alcohol-based sanitizer to clean your hands.
B) Sponges should not be used to wipe surfaces because they cannot be sanitized.
C) Raw ground beef can be safely kept in the refrigerator at 40 ^$\circ$ F for a week.
D) Foods should be kept out of the food danger zone of 40 ^$\circ$ -140 ^$\circ$ F.

Question 73

Which of the following best describes pesticide levels in organic foods?

A) Changing children's diets to organic foods resulted in a gradual decline of pesticide ingestion.
B) Tested organic foods consistently contain no pesticides or lower levels than conventionally grown foods.
C) Studies have shown a link between pesticide exposure from conventional foods and health risks.
D) Choosing organic versions of conventional foods that have tested positive for pesticides is recommended because prices are no higher.

Question 74

When irradiation is used to protect foods from contamination, what happens to the quality of those foods?

A) Vitamin loss is minimal and comparable to that of other food processing methods.
B) Fruits will ripen more quickly.
C) Very slight amounts of residual radiation will remain in the foods.
D) All foods will have a modest amount of texture change.

Question 75

Joe is planning a trip to Mexico and wants to practice food safety while traveling. You would tell Joe to:

A) eat raw fruits.
B) use lots of ice in beverages.
C) use the local water supply.
D) avoid salads.

Question 76

If you are preparing a potato for dinner and see a layer of green just under the skin, you should:

A) immediately throw away the potato.
B) peel off the green layer and cook the potato.
C) bake the potato whole because it will get rid of the green layer.
D) boil the potato because water will remove the green coloring.

Question 77

The proper way to wash hands when handling foods is to:

A) rinse hands in cool water for 30 seconds or more.
B) wash hands with soap and warm water for 15 seconds.
C) rub antibacterial sanitizing rub on dry hands.
D) quickly run hands under scalding water for 5 seconds.

Question 78

The best way to keep chilled foods safe is to:

A) thaw meats quickly by putting them under running hot water in the sink.
B) put foods that have been sitting out too long into the freezer to cool them down.
C) refrigerate them immediately after getting home from the grocery store.
D) put leftover foods into deep containers so the outside layers will cool the inner layers.

Question 79

What is a beneficial reason for purchasing organic fresh fruits and vegetables rather than conventionally grown foods?

A) They are fresher than conventional foods.
B) They are completely free of pesticides.
C) They have a higher nutrient content than conventional foods.
D) Growing methods used don't harm the environment.

Question 80

What can be said about fresh produce and foodborne illness?

A) Fruits and vegetables are safe because they cannot be infected by illness-causing bacteria.
B) Rinsing produce will remove all contaminants that may be on the surface.
C) All canned vegetables are safe from bacteria-causing toxins.
D) Produce grown close to the ground may be irrigated with contaminated water.