Question 1

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

Accepted Answer

The U.S. Food and Drug Administration (FDA) strictly regulates food additives, ensuring they are safe for consumption before they are allowed on the market. This includes rigorous testing and evaluation of safety data.

Question 2

Irradiation decreases the shelf life of fruits and vegetables.

Accepted Answer

Irradiation is a process used to kill bacteria and other pathogens in food, which actually helps to increase the shelf life of fruits and vegetables by reducing spoilage.

Question 3

Clostridium perfringens is a bacterial contaminant found in meats and meat products that are held at temperatures between 120°F and 130°F.

Accepted Answer

Clostridium perfringens is a bacterium that can contaminate meats and meat products, particularly when they are held at temperatures in the "danger zone" for bacterial growth, which includes the range between 120°F and 130°F. This temperature range allows the bacteria to grow rapidly, increasing the risk of foodborne illness.

Question 4

Which of the following types of food is most susceptible to bacterial contamination when stored improperly?

Accepted Answer

Ground meats are most susceptible to bacterial contamination because the grinding process increases the surface area exposed to bacteria, and any bacteria present on the surface can be mixed throughout the meat.

Question 5

The consumption of irradiated food during pregnancy can cause birth defects.

Accepted Answer

Irradiated food is safe to consume, including during pregnancy. The process of irradiation kills bacteria and reduces the risk of foodborne illnesses without making the food radioactive or causing harmful changes.

Question 6

Prions, disease-causing agents found in cattle, can be controlled or killed by cooking or disinfecting the meat.

Accepted Answer

Prions are highly resistant to heat, radiation, and disinfectants that normally kill viruses and bacteria, making them difficult to destroy by cooking or disinfecting.

Question 7

Food dropped on a microbe-laden hard surface, such as a floor, becomes contaminated the moment it lands.

Accepted Answer

When food is dropped on a surface that has microbes, it can become contaminated immediately upon contact, as microbes can transfer to the food instantly.

Question 8

Identify the bacterium that causes foodborne infection as a result of eating contaminated eggs or poultry.

Accepted Answer

Salmonella is the bacterium commonly associated with foodborne infections from contaminated eggs or poultry.

Question 9

The Food and Drug Administration (FDA)must ensure that the U.S. food supply meets all of the following criteria except being:

Accepted Answer

The FDA is responsible for ensuring that the U.S. food supply is safe, wholesome, sanitary, and properly labeled, but it does not have a mandate to ensure that food is sustainable. Sustainability is more related to environmental and agricultural policies rather than the FDA's primary focus on public health and safety.

Question 10

Which of the following statements is true of foodborne intoxication?

Accepted Answer

Foodborne intoxication occurs when a person ingests food containing toxins produced by bacteria, not necessarily the live bacteria themselves. These toxins can cause illness even if the bacteria that produced them are no longer present or alive in the food.

Question 11

For stuffed poultry to be safe to eat, the center of the stuffing should reach a minimum temperature of _____ during cooking.

Accepted Answer

The correct minimum temperature for the center of the stuffing in poultry to be considered safe to eat is 165 °F. This temperature ensures that any harmful bacteria present are killed.

Question 12

Glass or ceramic containers are safe for microwave cooking.

Accepted Answer

Glass and ceramic containers are generally safe for microwave cooking if they are labeled as microwave-safe. These materials do not absorb microwaves but can become hot from the food cooking inside.

Question 13

Pasteurization is a sterilization process that is used to prevent spoilage by killing all the microorganisms present in milk, eggs, and raw juices.

Accepted Answer

Pasteurization reduces the number of viable pathogens so they are unlikely to cause disease, but it does not kill all microorganisms; it is not a sterilization process.

Question 14

Nonnutritive sweeteners, when consumed within the acceptable daily intake (ADI)levels, do not pose health risks.

Accepted Answer

Nonnutritive sweeteners, when consumed within the acceptable daily intake (ADI) levels established by health authorities, are considered safe and do not pose health risks to the general population. The ADI is designed to be significantly lower than the levels shown to cause health issues in research studies, providing a safety margin for consumers.

Question 15

After cooking, foods should be held at a minimum temperature of _____ until served.

Accepted Answer

Foods should be held at a minimum temperature of 140°F until served to prevent the growth of harmful bacteria.

Question 16

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

Accepted Answer

Potatoes produce solanine as a defense mechanism against insects and predators. When exposed to light, potatoes increase solanine production, which can reach toxic levels and pose a risk to human health if ingested in large quantities.

Question 17

Which of the following methods should be used to thaw frozen meats?

Accepted Answer

Thawing meats in the refrigerator is the safest method as it keeps the meat at a safe, constant temperature, reducing the risk of bacterial growth.

Question 18

Diseases that are common among a particular group of people or restricted to a certain area are called endemic diseases.

Accepted Answer

Endemic diseases are those that are consistently present within a specific geographic area or population group.

Question 19

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

Accepted Answer

To be certified organic in the U.S., farmers and manufacturers must adhere to standards set by the USDA National Organic Program, which includes passing inspections at every step of production to ensure compliance with organic practices.

Question 20

Irradiation exposes foods to controlled doses of gamma rays from the radioactive element cobalt 60.

Accepted Answer

Irradiation is a process that exposes food to controlled doses of ionizing radiation, such as gamma rays from the radioactive element cobalt 60, to eliminate pathogens and extend shelf life.

Quiz 12: Food Safety and Food Technology