Deck 13: Food Safety and Technology: Impact on Consumers

Question 1

Hepatitis A is a foodborne virus that can result in what kind of damage in the body?

A)nerve
B)intestinal
C)liver
D)muscle

Answer 1

C

Question 2

More than what percentage of the U.S. population is estimated to have symptoms of foodborne illness without knowing or reporting it?

A)over 20 percent
B)over 30 percent
C)over 50 percent
D)over 75 percent

Answer 2

C

Question 3

The main symptom associated with Clostridium botulinum intoxication is

A)diarrhea.
B)paralysis.
C)anemia.
D)jaundice.

Answer 3

B

Question 4

Which of the following produces a neurotoxin?

A)hepatitis A
B)Salmonella
C)Clostridium botulinum
D)Norwalk virus

Question 5

Which of the following environmental conditions would NOT increase the survival and reproduction of food microorganisms?

A)a temperature between 40°F and 140°F
B)a low amount of humidity
C)the presence of oxygen
D)a preferred range of acidity

Question 6

Which of the following statements is F about the role of fungi in causing adverse food reactions?

A)Many species of fungi can cause serious illness in otherwise healthy people.
B)Fungal growth makes food look unappealing.
C)Fungal growth makes food taste unappealing.
D)Most fungi that cause disease in humans are not foodborne.

Question 7

Which of the following is used as an antioxidant in the processing of food?

A)beet juice
B)beta-carotene
C)folate
D)sodium ascorbate

Question 8

Which of these people have the LEAST amount of risk of suffering serious consequences from a foodborne illness?

A)cancer patient receiving immune-suppressant drugs
B)developing fetus
C)person with AIDS
D)person recovering from surgery

Question 9

Pesticides are a family of chemicals

A)added to food to enhance them in some way.
B)added to food that help to prevent microbial spoilage and enzymatic deterioration.
C)used in the field and in storage areas to decrease destruction caused by insects and fungus.
D)produced by microorganisms that harm tissue and elicit an immune response.

Question 10

In which of the following environments does Clostridium botulinum flourish?

A)acidic
B)alkaline
C)temperatures below 40°F
D)temperatures above 140°F

Question 11

The original objective in the development of genetically modified organisms (GMOs) was to

A)increase the nutrient composition of food.
B)decrease the cost of food.
C)improve crop protection from pesticides and herbicides.
D)increase the shelf life of foods.

Question 12

Mycotoxins are most commonly found in

A)hamburger and sausage.
B)milk and cheese.
C)peanuts and grains.
D)spinach and tomatoes.

Question 13

Monosodium glutamate, iodine in table salt, and the supplemental calcium in orange juice are all examples of

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

Question 14

According to the Centers for Disease Control and Prevention (CDC), the majority of food infections are caused by

A)prions.
B)microorganisms.
C)viruses.
D)fungi.

Question 15

Which temperature range referred to as the "danger zone" of foodborne illnesses?

A)between 40° and 50°F
B)between 40° and 70°F
C)between 40° and 140°F
D)between 40° and 180°F

Question 16

For the 4th of July, Angel is planning a barbeque with her friends at a lakeside park. Which of the following practices should she avoid in order to prevent an outbreak of foodborne illness?

A)Transport and keep hamburgers, hot dogs, and other foods at or below 40°F.
B)Grill hamburgers to medium rare.
C)Do not let perishable food sit out longer than 2 hours.
D)Wash hands thoroughly and frequently.

Question 17

Which of the following is NOT one of the body's protective responses after encountering foodborne microbes?

A)vomiting and diarrhea
B)increased production of white blood cells
C)fever
D)decreased metabolic rate

Question 18

Which of the following is most commonly associated with foodborne illnesses?

A)foods of animal origin
B)fruits
C)grains
D)vegetables

Question 19

The addition of iodine to table salt has decreased the incidence of

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

Question 20

What are the two types of fungi?

A)spongiforms and molds
B)molds and helminths
C)molds and prions
D)yeasts and molds

Question 21

Roquefort cheese, chocolate, and wine are all made using which of the following microorganisms?

A)bacteria and viruses
B)prions
C)yeast and molds
D)roundworms and tapeworms

Question 22

Which of the following BEST describes the Generally Recognized as Safe (GRAS) List?

A)government law 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)catalogue of food additives generally regarded as safe; established in 1958 by the U.S. Congress
D)pending legislation to ban irradiation as a method of food preservation

Question 23

Which of the following food preservation methods does NOT limit spoilage by drawing water out of foods, making them inhospitable to bacterial growth?

A)sugaring
B)salting
C)smoking
D)cooling

Question 24

The primary method used to preserve Parma ham is by adding

A)salt.
B)honey.
C)water.
D)sugar.

Question 25

Canned food producers are legally required to eliminate all traces of which of the following from their products?

A)Salmonella
B)Clostridium botulinum
C)Giardia
D)Campylobacter

Question 26

A process that uses gamma rays to eliminate harmful bacteria in meat and poultry is called

A)irradiation.
B)packaging.
C)processing.
D)pasteurization.

Question 27

Which of the following is an example of a parasite?

A)fungi
B)helminths
C)botulism
D)prion

Question 28

Chemicals used to help retain moisture in foods are called

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

Question 29

Which of the following is a FALSE statement regarding the proper refrigeration and freezing of food?

A)Unless used within 48 hours of purchase, meat and poultry should be stored frozen.
B)Keep the refrigerator temperature at or below 40°F.
C)Thaw frozen meat and poultry on the kitchen counter.
D)When storing in the refrigerator, keep meat and poultry wrapped in plastic so juices will not drip onto other foods.

Question 30

Which of the following is F concerning the safe storage of leftovers?

A)Leftovers should be refrigerated within 2 hours of serving.
B)Leftovers should be stored at a depth of no greater than 2 inches.
C)Leftovers should only be refrigerated for up to 4 days.
D)Leftovers should be frozen after 1 week in the refrigerator.

Question 31

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

A)wash hands before handling food.
B)separate foods to avoid cross-contamination.
C)chill foods to prevent microbes from growing.
D)cook foods to their proper temperature.

Question 32

Which of the following is an antioxidant added to food as a preservative?

A)vitamin C
B)cornstarch
C)gingko
D)nitrate

Question 33

Pasteurization was first developed to kill microorganisms in

A)milk.
B)wine.
C)cheese.
D)poultry.

Question 34

Which of the following is NOT a recommended method for preventing cross-contamination?

A)washing utensils and cutting boards in the dishwasher
B)using a porous wood cutting board
C)washing dishtowels and aprons often
D)separating raw and cooked foods

Question 35

Which of the following is a good food safety practice to employ when cooking or consuming eggs?

A)Hard boiled eggs should be cooked for a minimum of 3 minutes.
B)Raw cake batter made with eggs is safe to eat.
C)Casseroles made with eggs should reach an internal temperature of 160°F before being eaten.
D)Fried eggs should be cooked for a minimum of 1 minute per side.

Question 36

Which of the following additives gives ham, hot dogs, and bologna their pink color?

A)sulfites
B)phosphates
C)nitrates and nitrites
D)acids

Question 37

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

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

Question 38

Which of the following practices would NOT help prevent a foodborne illness when traveling to another country?

A)Only eat fruits that you have peeled yourself.
B)Avoid eating salads and unpasteurized dairy products.
C)Avoid brushing your teeth with the local tap water.
D)Enjoy local raw food specialties.

Question 39

It's 10 am, and Maya is trying to decide what to prepare for that night's dinner. She selects a frozen turkey breast and must thaw it before she can proceed with cooking preparations. Which of the following would be an appropriate method of thawing her poultry?

A)Use a microwave.
B)Leave the turkey breast out on the kitchen counter throughout the day.
C)Place the turkey breast in a basin of warm water.
D)Place the turkey on a top refrigerator shelf in a bowl of water.

Question 40

The antibiotic-resistant bacteria that is thought to result from the use of antibiotics in animals is known as

A)MRSA.
B)botulism.
C)salmonella.
D)E. coli.

Question 41

Which of the following are substances intentionally put in food to enhance appearance, palatability, safety, and/or quality?

A)recombinant genes
B)persistent organic pollutants (POPs)
C)biopesticides
D)food additives

Question 42

Which of the following are chemicals added to food to help prevent or slow spoilage?

A)humectants
B)preservatives
C)texturizers
D)stabilizers

Question 43

Salt preserves food by drawing water out of the cells through a process called

A)hydrolysis.
B)osmosis.
C)glycolysis.
D)saponification.

Question 44

Which of the following is NOT a characteristic of a foodborne illness?

A)an illness caused by an allergic reaction to a food
B)an illness caused by ingesting a food with bacteria or other infectious agent
C)illness caused by ingesting a water-borne microorganism
D)illness caused by ingesting food or water containing a toxic substance

Question 45

Which of the following is NOT a good explanation of why children are more sensitive to pesticides than adults?

A)Children's internal organs are not fully developed.
B)Children consume more food per unit weight than adults.
C)Children may not be able to excrete pesticide residue as effectively as adults.
D)Pesticides increase nutrient absorption in children.

Question 46

Microorganisms that benefit from and harm their hosts are called

A)fungi.
B)toxins.
C)parasites.
D)prions.

Question 47

Bacteria cause the majority of food infections.

Question 48

Perishable foods should be refrigerated or frozen within

A)one day.
B)two days.
C)one hour.
D)two hours.

Question 49

Thoroughly cooking beef, pork, or fish will destroy helminth larvae and prevent infection.

Question 50

Fungi are rarely associated with food infections.

Question 51

The two primary types of toxins associated with foodborne illness affect the

A)nervous system and gastrointestinal system.
B)skeletal system and respiratory system.
C)lymph and tendons.
D)skin and joints.

Question 52

Which of the following is an example of a nerve toxin?

A)lead
B)nitrite
C)sulfite
D)tar

Question 53

Microorganisms that lack a true nucleus and have a chemical called peptidoglycan in their cells walls are called

A)protozoa.
B)bacteria.
C)helminths.
D)prions.

Question 54

Which of the following is an infectious protein that can lead to mad cow disease?

A)a bacterium
B)a virus
C)a prion
D)a toxin

Question 55

Food intoxications result from consuming foods in which microbes have secreted poisonous toxins.

Question 56

Potatoes that have turned green likely contain the toxin

A)botulism.
B)ciguatoxin.
C)aflatoxin.
D)solanine.

Question 57

The mycotoxin associated with peanuts is

A)botulism.
B)salmonella.
C)ciguatoxin.
D)aflatoxin.

Question 58

Microwave cooking ensures the even heating that kills all the bacteria present in food.

Question 59

Why is rBGH given to many 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 production without increasing feed

Question 60

The U.S. Department of Agriculture regulates which of the following farming standards in the United States?

A)community-based
B)organic
C)hydroponic
D)nonprofit

Question 61

Clostridium botulinum thrives in an acidic environment.

Question 62

Products that are "100% organic" or "organic" may display the USDA seal.

Question 63

It is unsafe to thaw frozen foods on the kitchen counter (at room temperature).

Question 64

Organically grown foods are more nutritious than conventionally grown foods.

Question 65

There are no labeling requirements for products containing recombinant bovine growth hormone (rBGH).

Question 66

The FDA requires that all irradiated food display a "radura" symbol and a warning against additional irradiation.

Question 67

The only way to be sure that meat is thoroughly cooked is to check the internal temperature with a food thermometer.

Question 68

Salting or sugaring preserves food via dehydration.

Question 69

Pasteurization sterilizes fluids by irradiation.

Question 70

In the United States, all confirmed cases of foodborne illness must be reported to the state health officials.

Question 71

All additives are synthetic.

Question 72

Sulfites have been banned by the Food and Drug Administration (FDA) and are no longer found in the U.S. food supply.

Question 73

The safety of raw seafood cannot be guaranteed; it should always be cooked to reduce the risk of foodborne illness.

Question 74

All preservatives must be listed on the food label.

Question 75

Organic farmers cannot use pesticides.

Question 76

Flavoring agents and colorings are derived from both natural and synthetic sources.

Question 77

To avoid mercury, pregnant and breastfeeding women and young children are advised to avoid consuming shark and other large predatory fish.

Question 78

Foods of plant origin are the most common sources of foodborne illnesses.

Question 79

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

Question 80

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