Deck 13: Protecting Our Food Supply

Question 1

Sugar acts as a food preservative by

A) increasing the acidity of food.
B) reducing the amount of free water in food.
C) increasing the water activity of the food.
D) directly killing disease-producing microbes.

Answer 1

B

Question 2

________ is the federal agency that enforces standards for wholesomeness and quality of meat, poultry, milk, and eggs.

A) The Environmental Protection Agency (EPA)
B) The Food and Drug Administration (FDA)
C) The Federal Trade Commission (FTC)
D) The United States Department of Agriculture (USDA)

Answer 2

D

Question 3

Common symptoms of foodborne illness include

A) fever, skin rash, and itching.
B) coughing, wheezing, and difficulty breathing.
C) fever, diarrhea, and vomiting.
D) fever, headache, and muscle cramps.

Answer 3

C

Question 4

The aseptic processing food preservation method is especially useful for

A) whole grain cereals.
B) fruit juices.
C) meats.
D) spices.

Question 5

Foods commonly associated with illness caused by Staphylococcus aureus include

A) raw seafood.
B) meat, poultry, and eggs.
C) undercooked soybeans.
D) unfiltered water.

Question 6

Increasing the acid content of a food is especially effective in preventing the growth of

A) yeast.
B) molds.
C) Clostridium botulinum.
D) Staphylococcus aureus.

Question 7

One of the major goals of using preservation methods such as smoking, salting, and drying is decreasing the ________ content of a food. This decreases the potential for microbial growth.

A) acid
B) sugar
C) protein
D) water

Question 8

Which of the following agencies enforces wholesomeness and quality standards for meat?

A) Environmental Protection Agency (EPA)
B) Food and Drug Administration (FDA)
C) National Oceanic and Atmospheric Administration (NOAA) Fisheries
D) United States Department of Agriculture (USDA)

Question 9

Which of the following is true about food irradiation?

A) The Food and Drug Administration (FDA) has banned food irradiation.
B) Irradiation does not affect the vitamin content of foods.
C) Foods that are irradiated do not require labeling as such.
D) Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.

Question 10

Aseptic processing involves

A) quickly freezing a food product after it is prepared.
B) drying foods to decrease water content.
C) sterilizing the package and food separately and then packaging the food.
D) the addition of chemical preservatives.

Question 11

Which of the following agencies regulates pesticides?

A) Environmental Protection Agency (EPA)
B) Food and Drug Administration (FDA)
C) National Oceanic and Atmospheric Administration (NOAA) Fisheries
D) United States Department of Agriculture (USDA)

Question 12

Food irradiation makes the food radioactive.

Question 13

________ is a food preservation process that exposes food to radiation energy, preventing microbial growth.

A) Ionization
B) Pasteurization
C) Food irradiation
D) Sterilization

Question 14

Which of the following food trends increases the risk of foodborne illness?

A) More foods prepared in kitchens outside the home
B) Consumption of more imported ready-to-eat foods
C) Greater consumer interest in eating raw or undercooked animal products
D) All of these trends increase the risk of foodborne illness.

Question 15

The preservation method that involves adding bacteria or yeasts to food to produce acids and alcohol to minimize growth of other microbes is called

A) distillation.
B) acidification.
C) pasteurization.
D) fermentation.

Question 16

Which foods are commonly associated with Salmonella intoxication?

A) Gravies and sauces
B) Chicken and eggs
C) Seafood and raw fish
D) Custards and cream-filled pastries

Question 17

________ involves separately and simultaneously sterilizing the food and its container before packaging the food.

A) Aseptic processing
B) Pasteurization
C) Food irradiation
D) Canning

Question 18

The most common cause of foodborne illness in the United States is

A) Norovirus.
B) Staphylococcus aureus.
C) Hepatitis A virus.
D) Escherichia coli.

Question 19

Which of the following food preservation methods best maintains the water content of a food product?

A) Salting
B) Adding sugar
C) Irradiation
D) Smoking

Question 20

Of the following groups, which have the lowest risk of becoming ill from foodborne illness?

A) The elderly
B) Young children
C) Individuals with cancer
D) Teens

Question 21

Which of the following bacteria can produce a foodborne intoxication (as opposed to foodborne infection)?

A) Clostridium perfringens
B) Salmonella species
C) Staphylococcus aureus
D) Campylobacter jejuni

Question 22

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ______ causes.

A) viral
B) bacterial
C) fungal
D) microbial

Question 23

________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

A) Listeria monocytogenes
B) Salmonella species
C) Escherichia coli O157:H7
D) Clostridium botulinum

Question 24

________ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 parts per million (ppm).

A) Noroviruses
B) Salmonella
C) Escherichia coli
D) Listeria

Question 25

Salmonella, Listeria, Escherichia coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

A) kidney failure.
B) high fever.
C) death.
D) liver failure.

Question 26

Foodborne illness caused by Clostridium perfringens

A) is usually associated with meat and meat dishes, gravies, and improperly handled leftovers.
B) appears within 12 to 36 hours of ingesting contaminated food.
C) usually is caused by consuming improperly home-canned food.
D) can cause human illness in about 4 hours.

Question 27

Which of the following bacteria can make a person ill by foodborne infection (as opposed to foodborne intoxication)?

A) Clostridium botulinum
B) Staphylococcus aureus
C) Salmonella species
D) Bacillus cereus

Question 28

There is no easy way to test for pathogens such as

A) Listeria.
B) Salmonella.
C) Escherichia coli O157:H7.
D) Norovirus.

Question 29

Most strains of Escherichia coli are

A) harmful.
B) harmless.

Question 30

Escherichia coli O157:H7 produces ________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.

A) an infection
B) urea
C) spores
D) a toxin

Question 31

Escherichia coli O157:H7 infection has been associated with consumption of

A) breakfast cereals.
B) bread made from organic flour.
C) fresh spinach or spinach-containing products.
D) well-done roast beef.

Question 32

As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with

A) kidney failure.
B) kidney stones.
C) myocardial infarctions.
D) strokes.

Question 33

Norovirus causes an illness that is commonly misdiagnosed as

A) food poisoning.
B) the common cold.
C) the stomach flu.
D) Montezuma's revenge.

Question 34

The Danger Zone refers to

A) the temperature range at which bacteria grow quickly.
B) any food preparation surface that is contaminated with microorganisms.
C) parts of the United States where environmental conditions favor microbial growth.
D) the rapid heart rate that accompanies dehydration from foodborne illness.

Question 35

Toxin-producing bacteria, such as Clostridium botulinum, that end up in food cause a disorder called a foodborne

A) infection.
B) intoxication.

Question 36

Which of the following is an example of a parasite found in the North American food supply?

A) Trichinella spiralis
B) Staphylococcus aureus
C) Clostridium botulinum
D) Norovirus

Question 37

The greatest health risk from food today is contamination via

A) fungi.
B) viruses and bacteria.
C) parasites.
D) prions.

Question 38

When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne

A) infection.
B) intoxication.

Question 39

Listeriosis is of particular concern for pregnant women because

A) pregnant women are more likely than other population groups to get listeriosis.
B) Listeria bacteria can cross the placenta and infect the fetus.
C) listeriosis can cause fetal death.
D) All of the choices are correct.

Question 40

Which of the following statements describes foodborne illness caused by Salmonella species?

A) There have been no documented deaths from Salmonella infections.
B) The symptoms of illness from Salmonella infection develop within 4 hours of eating the contaminated food.
C) Most cases of Salmonella infection can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours.
D) Salmonella infection can cause acute respiratory failure.

Question 41

Which of the following is an environmental contaminant that may end up in the food supply?

A) Caffeine
B) Carbon dioxide
C) Mercury
D) Avidin

Question 42

Control of agricultural pests with the use of natural predators, parasites, or pathogens describes

A) biological pest management.
B) sustainable agriculture.
C) biotechnology.
D) GRAS.

Question 43

Possible effects of lead toxicity include

A) cancers of the reproductive organs.
B) anemia, nervous system damage, and reduced learning capacity in children.
C) coronary heart disease and peripheral vascular disease.
D) deformities of the skull, legs, and rib cage.

Question 44

Which of the following is a natural substance found in raw egg whites that can inhibit the absorption of biotin?

A) Avidin
B) Dioxin
C) Oxalic acid
D) Saponins

Question 45

Which of the following naturally occurring substances limits the absorption of calcium and iron?

A) Oxalic acid
B) Avidin
C) Solanine
D) Safrole

Question 46

Which of the following food-handling practices increases risk for foodborne illness?

A) Always wash your hands after handling raw meat, fish, poultry, or eggs.
B) Do not buy or use food from a bulging can.
C) When shopping, select meat, poultry, or fish first.
D) Wash all utensils that have come in contact with raw meat or fish after using.

Question 47

Covering cuts or sores on hands and avoiding sneezing when handling food are important strategies to prevent foodborne illness from

A) Salmonella.
B) Staphylococcus aureus.
C) Clostridium perfringens.
D) Clostridium botulinum.

Question 48

Which of the following population groups should avoid or strictly limit caffeine intake?

A) Individuals with peptic ulcers
B) Young children
C) Individuals with anxiety disorders.
D) All of these population groups should avoid or limit caffeine intake.

Question 49

Ground pork should be cooked to an internal temperature of ________ to destroy the parasite Trichinella spiralis.

A) 145°F (63°C)
B) 160°F (71°C)
C) 165°F (74°C)
D) 170°F (77°C)

Question 50

If you have just sliced raw poultry on your cutting board, there is an increased probability that ________ bacteria will be present. Therefore, if the board is not thoroughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

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

Question 51

The ________ bacterium can cause a potentially fatal foodborne illness. Home-canned foods often are culprits of this intoxication.

A) Staphylococcus aureus
B) Clostridium botulinum
C) Escherichia coli
D) Vibrio vulnificus

Question 52

In its public health campaign, the United States Department of Agriculture promotes food safety with four simple actions:

A) boil, freeze, dry, and salt.
B) bake, sterilize, freeze, and label.
C) clean, separate, chill, and cook.
D) scrub, irradiate, cook, and freeze.

Question 53

________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature for extended periods of time.

A) Clostridium botulinum
B) Clostridium perfringens
C) Escherichia coli
D) Salmonella

Question 54

Which of the following is not an example of an intentional food additive?

A) Nitrates
B) Lecithin
C) Sucralose
D) Solanine

Question 55

Most health professionals agree that 200 to 300 milligrams of caffeine per day (equivalent to 2 to 3 cups of regular, brewed coffee) is safe to consume and may even have some health benefits.

Question 56

Which of the following has been linked with pesticide use?

A) Birth defects and cancer
B) Creation of new and resistant species of pests
C) Unintentional distribution of pesticides in groundwater
D) All of these problems are related to pesticide use.

Question 57

If you buy food in a can that is bulging or spurts liquid, the food is likely to contain toxins produced by a type of bacteria called

A) Salmonella.
B) Clostridium perfringens.
C) Clostridium botulinum.
D) Staphylococcus aureus.

Question 58

Raw meats, poultry, and eggs are often contaminated with ________, which can cause fatal infections in immunocompromised populations.

A) Salmonella
B) Shigella species
C) Escherichia coli
D) Clostridium botulinum

Question 59

The Delaney Clause

A) prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans.
B) defines the maximum dosage of a food additive that causes no observable effects in rats and mice.
C) lists food additives that are generally recognized as safe.
D) grants the USDA jurisdiction over food additives.

Question 60

To reduce exposure to pesticides,

A) wash and/or peel fruits and vegetables before eating.
B) when fishing, throw back small fish and keep only the large ones.
C) limit variety in fruit and vegetable consumption.
D) consume the outer leaves of leafy vegetables, which have the highest nutrient content.

Question 61

Match the following foodborne pathogens with the descriptions below.

A) Parasitic worm that can contaminate food or water
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell
E) Microorganisms that can only reproduce after invading body cells
Helminth

Question 62

Match the following with the descriptions below.

A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together
B) Moderately high (62°C to 100°C) temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk
C) Food and package are sterilized separately before the food enters the package.
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes.
Pasteurization

Question 63

Match the following with the descriptions below.

A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together
B) Moderately high (62°C to 100°C) temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk
C) Food and package are sterilized separately before the food enters the package.
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes.
Aseptic processing

Question 64

Match the following examples of food additives with the name of the class of food additives.

A) Salt, nitrates, and nitrites
B) Bromates, peroxides, and ammonium chloride
C) Pectins, gums, gelatins, and agars
D) Yeast, baking powder, and baking soda
E) BHA, BHT, and vitamin E
Maturing and bleaching agents

Question 65

Match the following examples of food additives with the name of the class of food additives.

A) Salt, nitrates, and nitrites
B) Bromates, peroxides, and ammonium chloride
C) Pectins, gums, gelatins, and agars
D) Yeast, baking powder, and baking soda
E) BHA, BHT, and vitamin E
Stabilizers and thickeners

Question 66

Which of the following consumer behaviors increases the risk of a foodborne illness?

A) Chopping fresh vegetables on one cutting board, and then using a separate cutting board to prepare raw meat
B) Cooking ground meats to an internal temperature of 165°F
C) Washing and scrubbing all produce under running water
D) Reheating leftover meatballs to an internal temperature of 140°F

Question 67

A common cause of foodborne illness that results from sneezing or coughing over food is

A) Yersinia enterocolitica
B) Clostridium perfringens.
C) Staphylococcus aureus.
D) Campylobacter jejuni.

Question 68

Match the following examples of food additives with the name of the class of food additives.

A) Salt, nitrates, and nitrites
B) Bromates, peroxides, and ammonium chloride
C) Pectins, gums, gelatins, and agars
D) Yeast, baking powder, and baking soda
E) BHA, BHT, and vitamin E
Curing and pickling agents

Question 69

Match the following examples of food additives with the name of the class of food additives.

A) Salt, nitrates, and nitrites
B) Bromates, peroxides, and ammonium chloride
C) Pectins, gums, gelatins, and agars
D) Yeast, baking powder, and baking soda
E) BHA, BHT, and vitamin E
Antioxidants

Question 70

Match the following foodborne pathogens with the descriptions below.

A) Parasitic worm that can contaminate food or water
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell
E) Microorganisms that can only reproduce after invading body cells
Spore

Question 71

Match the following foodborne pathogens with the descriptions below.

A) Parasitic worm that can contaminate food or water
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell
E) Microorganisms that can only reproduce after invading body cells
Fungi

Question 72

Match the following examples of food additives with the name of the class of food additives.

A) Salt, nitrates, and nitrites
B) Bromates, peroxides, and ammonium chloride
C) Pectins, gums, gelatins, and agars
D) Yeast, baking powder, and baking soda
E) BHA, BHT, and vitamin E
Leavening agents

Question 73

Match the following with the descriptions below.

A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together
B) Moderately high (62°C to 100°C) temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk
C) Food and package are sterilized separately before the food enters the package.
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes.
Irradiation

Question 74

The best way to prevent the foodborne illness caused by E. coli (Escherichia coli) is to

A) cook all meat thoroughly.
B) substitute bean sprouts for washed lettuce.
C) wash your hands often.
D) wear a hair net while cooking.

Question 75

Match the following with the descriptions below.

A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together
B) Moderately high (62°C to 100°C) temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk
C) Food and package are sterilized separately before the food enters the package.
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes.
Fermentation

Question 76

Match the following foodborne pathogens with the descriptions below.

A) Parasitic worm that can contaminate food or water
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell
E) Microorganisms that can only reproduce after invading body cells
Bacteria

Question 77

James operates a food service establishment and is serious about preventing foodborne illnesses. James was disturbed to find out his employees

A) served meals made with raw fish.
B) cooked chicken to 165°F.
C) cooled leftovers rapidly in shallow pans.
D) avoided cross-contamination by using multiple cutting boards.

Question 78

Match the following with the descriptions below.

A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together
B) Moderately high (62°C to 100°C) temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk
C) Food and package are sterilized separately before the food enters the package.
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes.
Refrigeration

Question 79

To avoid Salmonella contamination,

A) store chicken at 40°F or below.
B) cook chicken to at least 140°F.
C) thaw chicken at room temperature.
D) refrigerate or freeze leftovers within 6 hours of cooking.

Question 80

Match the following foodborne pathogens with the descriptions below.

A) Parasitic worm that can contaminate food or water
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell
E) Microorganisms that can only reproduce after invading body cells
Virus