Deck 14: Keeping Food Safe

Question 1

The incubation period refers to

A) the time it takes for pathogens in contaminated foods to reach the small intestine after ingestion.
B) the time required to cook the food that caused a foodborne illness.
C) the time it takes for the pathogenic serotypes of bacteria to evolve.
D) the time elapsed between the consumption of contaminated food and the emergence of sickness.

Answer 1

D

Question 2

Foodborne illnesses can be caused by ingesting either infectious or noninfectious substances.

Answer 2

True

Question 3

The only infectious agent known to cause a foodborne illness whose symptoms include disturbances of the eyes, such as doubled or blurred vision, is

A) Staphylococcus aureus.
B) Clostridium botulinum.
C) Listeria monocytogenes.
D) Escherichia coli O157:H7.

Answer 3

B

Question 4

A member of a group of closely related microorganisms that represent several genetic varieties is called a

A) serotype.
B) clone.
C) subspecies.
D) prototype.

Question 5

When traveling, the only concern travelers should have is with the water contamination.

Question 6

Acrylamide can be formed and then consumed in French fries and potato chips.

Question 7

Methicillin-resistant Staphylococcus aureus cannot be spread by consumption of contaminated foods.

Question 8

You should always wash raw meat, poultry, and fish prior to cooking or preparing them.

Question 9

Salting, smoking, and drying meats are techniques that inhibit the growth of pathogenic bacteria.

Question 10

Pesticides and herbicides are examples of noninfectious substances that may cause foodborne illnesses.

Question 11

Pathogens that produce preformed toxins include Staphylococcus aureus, Clostridium botulinum, and _____.

A) Aspergillus
B) the norovirus
C) Salmonella
D) Giardia intestinalis

Question 12

Aspergillus is a mold that produces the preformed toxin

A) peanut toxin.
B) wheat toxin.
C) aflatoxin.
D) enteric toxin.

Question 13

Methicillin-resistant Staphylococcus aureus (MRSA)

A) results from normal Staphylococcus aureus growth and division.
B) is resistant to bacterial toxins.
C) is an antibiotic-resistant strain of Staphylococcus aureus.
D) is a benign strain of Staphylococcus aureus.

Question 14

Enteric toxins or intestinal toxins

A) are formed by organisms after they enter the GI tract.
B) are consumed in foods.
C) are toxins produced in the intestinal tract to fight bacteria.
D) are destroyed by heat in cooking.

Question 15

Inadequately processed home-canned foods are potential sources of

A) Clostridium botulinum.
B) Aspergillus.
C) Staphylococcus aureus.
D) Escherichia coli.

Question 16

Clostridium botulinum is one of the most common causes of foodborne illness in the United States.

Question 17

While heat can kill most microorganisms, it has no effect on preformed toxins.

Question 18

An example of a noninfectious agent that can cause a foodborne illness is a

A) virus.
B) fungus.
C) nonbacterial toxin.
D) parasite.

Question 19

Examples of infectious agents that produce enteric toxins are the norovirus and

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

Question 20

Botulism toxin is destroyed by high temperatures.

Question 21

Prions are especially dangerous because these altered proteins

A) are not destroyed by cooking.
B) can be passed on through food.
C) are not destroyed by stomach acid.
D) All of the above

Question 22

A parasite

A) is a bacteria.
B) is an organism that produces a toxin.
C) is an organism that is made from a mold.
D) is an organism that relies on another organism to survive.

Question 23

Which of the following is not an example of a food or ingredient that causes illness in people who are allergic or sensitive to it?

A) Monosodium glutamate
B) Peanuts
C) Soy
D) Rice

Question 24

Red tide is a phenomenon that results from the overgrowth of certain ocean algae. The toxin produced by red tide that can cause shellfish poisoning is called

A) shellfish toxin.
B) brevetoxin.
C) aflatoxin.
D) red toxin.

Question 25

Microorganisms prefer to live and replicate within temperatures between _____ degrees and _____ degrees Fahrenheit.

A) 10, 110
B) 20, 120
C) 40, 140
D) 60, 160

Question 26

The radura symbol symbolizes that a food

A) is contaminated with high levels of radioactivity.
B) contains no radioactivity.
C) has been irradiated by scientists at NASA.
D) has been irradiated as a preservation technique.

Question 27

When health care providers are trying to determine which foodborne pathogen may have been ingested, it is helpful for them to know

A) the incubation period because it differs among pathogens.
B) the type of food that was consumed.
C) the symptoms experienced by people who consumed the contaminated foods.
D) All of the above

Question 28

In order to reduce the risk of developing a foodborne illness when traveling abroad, the traveler is advised to

A) drink only bottled water.
B) boil bottled water.
C) only consume fluids from fruits.
D) add ice to water to reduce bacterial growth.

Question 29

An infectious agent that can be found in untreated swimming pools or in rivers, ponds, and streams that have been contaminated is

A) Aspergillus.
B) the norovirus.
C) Giardia intestinalis.
D) Salmonella.

Question 30

The recommendation to boil home-canned foods prior to consuming them is intended specifically to reduce the risk of infection with

A) aflatoxin.
B) brevetoxin.
C) botulism toxin.
D) enterotoxigenic
E) coli.

Question 31

To prevent contamination of food with pathogens found in fecal matter, hands should be washed for at least _____ seconds after using the bathroom, changing a diaper, or handling a pet.

A) 10
B) 20
C) 45
D) 60

Question 32

According to the FightBAC! food safety guidelines, four major components of a food safety strategy are clean, separate, cook, and _____.

A) freeze
B) chill
C) pasteurize
D) can

Question 33

A parasite that can cross the intestinal lining, enter the blood, and live in tissues throughout the body is

A) Trichinella.
B) Giardia intestinalis.
C) Clostridium botulinum.
D) Listeria monocytogenes.

Question 34

Infection with which pathogen(s) causes bloody diarrhea?

A) Staphylococcus aureus
B) Salmonella
C) Escherichia coli O157:H7
D) B and C

Question 35

Chlorine is routinely added to public swimming pools and hot tubs to kill

A) Trichinella.
B) noroviruses.
C) preformed toxins.
D) Giardia intestinalis.

Question 36

One characteristic of the foodborne illnesses that result from ingesting preformed toxins is

A) a reaction that happens as quickly as one hour after eating the contaminated food.
B) a reaction that takes more than one day because the toxins must be produced in the blood.
C) recovery within one day since preformed toxins only affect the GI tract.
D) recovery that can be accelerated by consumption of low-acid canned foods.

Question 37

Symptoms of illness caused by enteric toxins are distinguished from those produced by enterohemorrhagic pathogens because

A) enteric toxins produce symptoms related to the GI tract, while enterohemorrhagic pathogens produce symptoms related to muscular fatigue.
B) enteric toxins produce diarrhea, but enterohemorrhaigc pathogens damage intestinal cells and cause bloody diarrhea.
C) enteric toxin symptoms take longer to resolve than enterohemorrhagic symptoms.
D) enteric symptoms typically result in hospitalization, while enterohemorrhagic symptoms are far less severe.

Question 38

Common symptoms of foodborne illnesses caused by preformed or enteric toxins include

A) poor coordination in the arms and legs.
B) ringing in the ears.
C) nausea and diarrhea.
D) an abdominal rash.

Question 39

The process by which a disease-causing agent is transmitted from one food, surface, or utensil to another is called

A) cross-contamination.
B) multi-utensil contamination.
C) surface-food contamination.
D) handling contamination.

Question 40

Pasteurization is a food preservation technique that uses _____ to kill bacteria.

A) fermentation
B) heat
C) cold treatment
D) irradiation

Question 41

The practice of thawing the Thanksgiving turkey in the sink for one or two days is a poor food safety choice because

A) the quality of the cooked meat will suffer.
B) pets could become very interested and eat some of it.
C) the turkey could become contaminated with bacteria since it would be thawing in the danger zone temperature range.
D) fat in the turkey skin could become rancid from exposure to the air.

Question 42

The World Health Organization recommends that all governments prohibit the feeding of highly innervated tissue from slaughtered cattle to other animals. The purpose of this recommendation is to minimize the risk of introducing _____ into the food supply.

A) prions
B) aflatoxin
C) enterohemorrhagic pathogens
D) Trichinella

Question 43

Food preservation techniques such as salting, smoking, fermentation, freezing, and irradiation serve the purpose of

A) reducing storage space needed because of shrinkage of the foods.
B) eliminating the need for refrigeration of the foods.
C) killing bacteria in food.
D) preparing the food to be prepared and consumed immediately.

Question 44

Monosodium glutamate consumption causes distressful symptoms in some people. Those symptoms are similar to symptoms experienced by people sensitive to _____, food additives typically added to wine and dried fruits.

A) sulfite compounds
B) dolomite compounds
C) fructose compounds
D) phosphate compounds

Question 45

Avoidance of coughing or sneezing on foods, hand washing, and wearing gloves while working are precautions aimed at

A) ensuring no flavor changes in foods.
B) preventing the spread of pathogens.
C) meeting health inspector requirements to do so.
D) keeping the food preparation and serving areas clean.

Question 46

Home canning utilizes _____ to kills pathogens within the foods being canned. This process creates a(n) _____ environment that inhibits the growth of most pathogens except

A) salting, highly acidic
B) salting, highly alkaline
C) botulinum.
C) heat, oxygen-rich
D) heat, oxygen-free

Question 47

Fermentation is different than other food preservation techniques because it

A) promotes the growth of non-pathogenic organisms.
B) results in alcohol being incorporated into foods.
C) dries out foods, which limits the growth of harmful bacteria.
D) cannot be used to preserve vegetables.

Question 48

Following a meal, it is important to store leftover food in a way that minimizes bacterial growth; thus,

A) leftovers should be left on the kitchen counter where they are available for late evening snacks.
B) leftovers should be transferred into small, shallow containers and refrigerated as quickly as possible.
C) leftovers should be thrown away to avoid all risk from that food.
D) leftovers should be consumed so that storage is not needed.

Question 49

If you want to avoid consuming bisphenol A, you should

A) use plastic bottles.
B) use glass or metal bottles.
C) microwave all your plastic before drinking from it.
D) wash all plastic containers, bottles, and utensils in the dishwasher.

Question 50

The basis of the recommendation that consumers should not wash raw meat, poultry, or fish is that

A) washing raw meats increases the likelihood of cross-contamination.
B) washing raw meats washes away important nutrients.
C) washing raw meats reduces the complexity of the flavor profile.
D) washing raw meats changes the chemistry of cooking (temperatures and times).

Question 51

. The Public Health Security and Bioterrorism Preparedness and Response Act was passed into law in 2002 to address

A) the concerns about contamination of imported foods because of less stringent production practices.
B) the need for more education about foods to avoid while traveling.
C) the prohibitive restrictions on food importation into the United States.
D) the possibility that the food supply might be targeted by a terrorist group in order to harm many people.

Question 52

Consumption of shellfish contaminated with marine toxin can cause all of the following symptoms except:

A) drowsiness.
B) hot-cold inversion.
C) nausea and diarrhea.
D) burning and tingling sensations.

Question 53

What property of melamine led to the inappropriate incorporation of this chemical into pet foods?

A) It is a high-fat molecule and therefore made the pet foods better for the pets' skin.
B) It is a flavor enhancer and therefore made it more likely that pets would consume the food.
C) It is a nitrogen-containing chemical and therefore made the pet foods appear to have a higher protein content.
D) It binds acrylamide and therefore prevents that potential carcinogen from being absorbed.

Question 54

Acrylamide, melamine, and bisphenol A are similar because all three

A) have been used to make pet foods.
B) are bacterial toxins.
C) are produced by heating starchy foods to very high temperatures.
D) are components of food packaging or dishes.

Question 55

Red tide is the result of algae growth. When shellfish consume the algae, the shellfish

A) become paralyzed and die.
B) serve as a delivery vehicle for brevetoxin to humans who consume them.
C) produce a toxin that results in illness in humans that consume them.
D) metabolize brevetoxin, rendering it harmless.