Question 1

After dinner, Joanne did not put the leftover casserole away until after watching her favorite television show. What is the longest time it should be left out at room temperature?

Accepted Answer

Perishable food should not be left out at room temperature for more than 2 hours to prevent bacterial growth and foodborne illness.

Question 2

Which of the following is transmitted by unpasteurized dairy?

Accepted Answer

E. coli O157:H7 is a type of bacteria that can cause severe food poisoning. It is often found in unpasteurized dairy products, such as milk, cheese, and yogurt.

Question 3

Which government agency is involved in regulating pesticides?

Accepted Answer

The Environmental Protection Agency (EPA) is responsible for regulating pesticides in the United States, including setting safety standards and ensuring compliance with laws and regulations. The Food and Drug Administration (FDA) is responsible for regulating the use of pesticides in food products, while the United States Department of Agriculture (USDA) provides technical assistance and support for pesticide regulation and registration. However, the primary agency involved in regulating pesticides is the EPA.

Question 4

Which of the following is a kidney- damaging bacteria spread by contaminated ground beef?

Accepted Answer

E. coli O157:H7 is a bacteria commonly found in ground beef and can cause kidney damage when ingested. Hepatitis A is a virus that affects the liver and is transmitted through contaminated food or water. Salmonella enteritidis is a bacteria often found in eggs, poultry, and raw milk. Giardia duodenalis is a parasite that causes diarrhea and is usually contracted through contaminated water sources.

Question 5

All of the following may contain Salmonella enteritidis except

Accepted Answer

Salmonella enteritidis is a type of bacteria commonly found in raw or undercooked eggs and poultry products. Homemade Caesar salad may contain raw or undercooked eggs in the dressing, cake batter and raw cookie dough may contain raw eggs, but yogurt is not typically made with raw eggs and therefore is unlikely to contain Salmonella enteritidis.

Question 6

What is Guillain- Barré syndrome?

Accepted Answer

Guillain- Barré syndrome is a nerve disease that can occur after contracting a Campylobacter infection, which is commonly transmitted through contaminated food or water. It is an autoimmune disorder where the body's immune system attacks the nerves, leading to muscle weakness and often paralysis.

Question 7

Traveler's diarrhea is mainly caused by

Accepted Answer

Traveler's diarrhea is most commonly caused by consuming food or water that has been contaminated with fecal matter. This can occur in areas with poor sanitation or hygiene practices. Sushi, hot dogs, and raw shellfish can also carry a risk of bacterial contamination, but they are not the main cause of traveler's diarrhea.

Question 8

Which of the following food additives is an antioxidant?

Accepted Answer

Sulfites are commonly used as antioxidants in food to prevent discoloration and spoilage. The other additives listed do not have antioxidant properties.

Question 9

The agency responsible for ensuring safe and accurately labeled meat, poultry, and eggs is the

Accepted Answer

The USDA (United States Department of Agriculture) Food Safety and Inspection Service is responsible for ensuring that meat, poultry, and eggs are safe and accurately labeled for consumption. The other agencies listed have different responsibilities such as regulating drugs and medical devices (FDA), protecting the environment (EPA), and inspecting animals and plants (APHIS).

Question 10

Jan ate some home- canned beans and several hours later experienced double vision and trouble speaking. What illness does she most likely have?

Accepted Answer

The symptoms (double vision and trouble speaking) are indicative of botulism, which is caused by the intake of botulinum toxin found in improperly canned foods.

Question 11

Which of the following additives is a color enhancer?

Accepted Answer

FD&C refers to food dyes that are added to enhance the color of foods.

Question 12

Which person is most at risk for a foodborne illness?

Accepted Answer

Bill, who is undergoing cancer treatment, is most at risk for a foodborne illness due to his weakened immune system from cancer treatment.

Question 13

What is the best way to fight foodborne illness?

Accepted Answer

Using proper food handling and storage strategies, such as washing hands, separating raw and cooked foods, cooking foods to the proper temperature, and refrigerating leftovers promptly, is the most effective way to fight foodborne illness. Throwing away excess food and checking food for microbial contamination using a magnifying glass may help, but they are not as effective as following proper food safety practices. Buying only sterilized and irradiated food may not be necessary, as many foods can be safely prepared and consumed without these treatments.

Question 14

Khanh makes a daily protein shake and includes a raw egg in it for extra protein. He is at risk for which foodborne illness?

Accepted Answer

Raw eggs are a common source of Salmonella contamination, which can lead to food poisoning. Staphylococcus aureus and botulism can also be caused by consuming contaminated food, but they are less likely to be present in raw eggs.

Question 15

Susana went to a farmer's market with her fifth- grade class. They were given unpasteurized apple juice. After 2 days Sue experienced cramps, diarrhea, and kidney failure. Which bacteria is likely the culprit?

Accepted Answer

Escherichia coli O157:H7 is the most likely culprit as it is commonly associated with unpasteurized apple juice and can cause symptoms such as cramps, diarrhea, and kidney failure. Clostridium perfringens can cause food poisoning but is usually associated with cooked meats and poultry. Campylobacter jejuni is also a common cause of foodborne illness but is usually associated with undercooked poultry. Clostridium botulinum can cause botulism but is usually associated with improperly canned foods.

Question 16

Which cheese poses a higher risk of listeriosis?

Accepted Answer

Brie cheese poses a higher risk of listeriosis as it is a soft cheese made from unpasteurized milk. Listeria bacteria can grow in raw milk and soft cheeses made from raw milk, increasing the risk of foodborne illness. The other cheese options listed (American, Parmesan, cream cheese) are typically made from pasteurized milk, which reduces the risk of listeriosis.

Question 17

Which of the following would not be classified as a pathogen?

Accepted Answer

Cockroaches are not classified as pathogens. Pathogens are organisms that cause disease or infection in a host. Cockroaches may be considered pests but they do not cause infectious diseases.

Question 18

Which of the following food additives is an emulsifier?

Accepted Answer

Lecithin is commonly used as an emulsifier in food products to help water-based and oil-based ingredients mix together. FD&C is a color additive, propylene glycol is a humectant and solvent, and monosodium glutamate is a flavor enhancer, none of which are typically used as emulsifiers.

Question 19

Which of the following can cause foodborne illness?

Accepted Answer

All of these options can cause foodborne illness, as they are all types of microorganisms that can contaminate food and lead to illness if consumed.

Question 20

Foodborne illnesses often result in symptoms.

Accepted Answer

Foodborne illnesses typically affect the gastrointestinal system, causing symptoms such as nausea, vomiting, diarrhea, and stomach cramps. While neurological and muscular symptoms can occur in some cases, they are not as common as gastrointestinal symptoms. Peripheral symptoms are not typically associated with foodborne illnesses.

Quiz 13: Food Safety and Technology