Question 1

What organism produces the most common food toxin,affecting more than 1 million people each year?

Accepted Answer

Staphylococcus aureus is responsible for producing toxins that lead to food poisoning, affecting over a million people annually. These toxins can cause symptoms such as vomiting, diarrhea, and nausea shortly after ingestion of contaminated food.

Question 2

Approximately how many people in the United States die from foodborne illnesses each year?

Accepted Answer

According to the Centers for Disease Control and Prevention (CDC), approximately 3,000 people in the United States die from foodborne illnesses each year.

Question 3

What industry controls are in place to help prevent foodborne illnesses?

Accepted Answer

B

Question 4

Which of the following is a characteristic of botulism?

Accepted Answer

Botulism is characterized by progressive paralysis of the respiratory system, which can be fatal if left untreated. It is caused by the toxin produced by the bacterium Clostridium botulinum and can take several hours to several weeks for symptoms to appear. There is no immediate treatment for botulism and recovery can take weeks to months.

Question 5

Which of the following terms refers to the potential for a substance to cause harm if enough is consumed?

Accepted Answer

Toxicity refers to the potential harm caused by a substance, which may depend on factors such as the amount consumed, duration of exposure, and individual susceptibility. Hazard refers to the potential source of harm or danger, such as a chemical or physical agent. Bioinsecurity and food insecurity are not related to the potential harm of a substance. Riskiness is not a commonly used term in this context.

Question 6

Pasteurization ________.

Accepted Answer

Pasteurization involves the heat processing of food to kill or reduce the number of harmful microorganisms, but it does not necessarily eliminate all microorganisms present. It is not a sterilization process as some microorganisms may survive or re-contaminate the food after the process. Pasteurization helps to reduce the risk of spoilage and prolongs the shelf life of food but it does not eliminate it entirely. Pasteurization does not increase the risk of Listeria, but some Listeria strains can survive in low levels in certain types of pasteurized food.

Question 7

The seal on a package of red meat reads "Graded by USDA." This means that the meat ________.

Accepted Answer

The USDA (United States Department of Agriculture) grades meat based on factors such as tenderness, juiciness, and flavor. Therefore, the seal indicates that the meat was assessed for tenderness. It does not necessarily mean that the meat is safe to eat raw, free of bacteria, or was humanely slaughtered.

Question 8

Among foodborne infections,what organism is the leading cause of hospitalization?

Accepted Answer

Salmonella is the leading cause of hospitalization among foodborne infections, according to the Centers for Disease Control and Prevention (CDC).

Question 9

Which of the following terms refers to the harm that is likely under real-life conditions?

Accepted Answer

Hazard refers to the potential harm or danger that a substance or situation may cause. The term specifically refers to the likelihood of harm in real-life situations and is a key concept in assessing and managing risk. Toxicity refers to the degree to which a substance is harmful, but it does not necessarily take into account the likelihood of harmful effects occurring. Bioinsecurity and food insecurity refer to other types of risks related to issues such as terrorism and food access, respectively. Riskiness is not a specific term used in risk assessment or management.

Question 10

Bovine spongiform encephalopathy ________.

Accepted Answer

Bovine spongiform encephalopathy is commonly known as mad cow disease. It is a degenerative neurological disease that affects cattle. It has no cure and is fatal. While it cannot directly affect humans, consuming infected meat products can lead to variant Creutzfeldt-Jakob disease in humans. However, proper cooking methods can effectively eliminate the disease.

Question 11

When is sushi safe to eat?

Accepted Answer

Cooking seafood kills potentially harmful bacteria and parasites, making it safe to eat. The other options do not guarantee the elimination of all possible health risks associated with consuming raw fish.

Question 12

What percentage of reported foodborne illnesses are caused by errors in a commercial setting?

Accepted Answer

The answer of What percentage of reported foodborne illnesses are...

Question 13

What is the federal agency that is responsible for regulating the use of pesticides and establishing water quality standards?

Accepted Answer

The Environmental Protection Agency (EPA) is responsible for regulating the use of pesticides and establishing water quality standards in the United States. The FDA (B) regulates food and drugs, the CDC (C) focuses on public health and disease control, the USDA (D) oversees agriculture and farming, and the WHO (E) is a global organization that works to improve public health worldwide.

Question 14

Which of the following is the leading cause of food contamination in the United States?

Accepted Answer

According to the Centers for Disease Control and Prevention (CDC), food poisoning from microbes is the leading cause of food contamination in the United States. This can include bacteria like Salmonella and E. coli, as well as viruses, parasites, and other harmful microorganisms. While pesticide residues and food additives can also pose a risk, they are not as common as foodborne illnesses caused by microbes. Deliberate contamination or sabotage, while a concern, is also relatively rare.

Question 15

To minimize the possibility of foodborne illness,poultry,stuffing,and reheated leftovers should be cooked to an internal temperature of at least ________ °F.

Accepted Answer

Poultry, stuffing, and reheated leftovers should be cooked to an internal temperature of at least 165°F to minimize the possibility of foodborne illness. This temperature is high enough to kill harmful bacteria such as salmonella and E. coli that might be present in the food. It is important to use a food thermometer to accurately measure the internal temperature of the food to ensure that it has reached the safe range.

Question 16

According to the CDC,how many cases of foodborne illness occur in the United States every year?

Accepted Answer

According to the CDC, approximately 48 million cases of foodborne illness occur in the United States every year. Therefore, choice D is the correct answer.

Question 17

Which of the following terms is defined as a measure of the probability and severity of harm?

Accepted Answer

Risk is defined as the probability and severity of harm. Safety refers more to the prevention of harm, hazard refers to a potential source of harm, toxicity refers specifically to the harmful properties of a substance, and danger is a state of being exposed to harm.

Question 18

Which of the following may cause Clostridium botulinum poisoning?

Accepted Answer

Improperly canned vegetables can allow Clostridium botulinum to grow and produce a toxin that can cause poisoning. Untreated water, rotting vegetables, unpasteurized milk, and unwashed fruits are potential sources of other types of foodborne illnesses, but not specifically Clostridium botulinum poisoning.

Question 19

About how long must you wash your hands with warm water and soap to reduce the potential for microbial contamination?

Accepted Answer

The Centers for Disease Control and Prevention (CDC) recommends washing your hands with warm water and soap for at least 20 seconds to effectively remove germs and reduce the potential for microbial contamination.

Question 20

While preparing fajitas for dinner,Devin uses his sharpest knife to slice a piece of beef steak and then uses the same knife to chop the raw red peppers,tomatoes,and onions for his dish.He heated the meat until it reached an internal temperature of 145°.Immediately after dinner,Devin put all leftovers in an airtight container in the refrigerator.A few hours later,Devin and his family became ill.Which of the following describes Devin's neglect that led to his family's illness?

Accepted Answer

Devin's use of the same knife to cut both raw meat and vegetables is an example of cross-contamination, which can lead to the spread of harmful bacteria from the raw meat to the vegetables. This can cause illness, especially if the meat is not cooked to the appropriate temperature or the leftovers are not stored properly in the refrigerator. Therefore, the correct answer is B - cross-contamination.

Quiz 19: Consumer Concerns About Foods and Water