Deck 12: Food Safety and Food Technology

Question 1

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

Answer 1

True

Question 2

Irradiation decreases the shelf life of fruits and vegetables.

Answer 2

False

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.

Answer 3

True

Question 4

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

A)Roasts
B)Raw steaks
C)Ground meats
D)Cooked meats
E)Milk

Question 5

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

Question 6

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

Question 7

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

Question 8

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

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

Question 9

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

A)safe
B)wholesome
C)sanitary
D)properly labeled
E)sustainable

Question 10

Which of the following statements is true of foodborne intoxication?

A)Foodborne intoxication is caused by the ingestion of food that contains microbial toxins.
B)Foodborne intoxication is caused by the ingestion of food that contains live bacteria.
C)Foodborne intoxication is caused by the ingestion of food that contains viruses.
D)Foodborne intoxication is caused by the ingestion of cooked vegetables.
E)Foodborne intoxication is caused by the ingestion of food that contains parasites.

Question 11

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

A)140 °F
B)150 °F
C)325 °F
D)100 °F
E)165 °F

Question 12

Glass or ceramic containers are safe for microwave cooking.

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.

Question 14

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

Question 15

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

A)110°F
B)120°F
C)130°F
D)140°F
E)180°F

Question 16

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

Question 17

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

A)Meats should be thawed beside a heat source such as a fire.
B)Meats should be defrosted at room temperature.
C)Meats should be defrosted in a bath of warm water.
D)Meats should be thawed under hot, running water.
E)Meats should be defrosted by placing them in the refrigerator.

Question 18

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

Question 19

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

Question 20

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

Question 21

What is your strategy to reduce your intake of pesticide residues?

A)Peel waxed fruits and vegetables.
B)Discard the core or heart of a head of cabbage.
C)Bite into the peel of an orange.
D)Avoid the consumption of organically grown foods.
E)Cook and eat poultry and fish with the skin.

Question 22

Which of the following guidelines should ranchers and farmers follow while raising livestock?

A)Only those antibiotics that are commonly used by humans should be fed to livestock.
B)Livestock should be fed antibiotics along with their daily feed in order to prevent infections in humans.
C)Antibiotics should be added to livestock feed only during the monsoon months.
D)Livestock should be fed antibiotics only once during their lifespan.
E)Antibiotics should be administered to livestock only under veterinary supervision.

Question 23

Nitrites are added to foods to:

A)prevent the formation of carcinogens
B)change their color
C)improve their nutritive value
D)inhibit rancidity
E)improve their texture

Question 24

Which of the following is not used as an antioxidant in foods?

A)Vitamin A
B)Vitamin E
C)Sulfites
D)Vitamin C
E)Propyl gallate

Question 25

To avoid poisoning by toxins, you are well advised to:

A)store potatoes on the windowsill
B)eat only "natural" foods
C)consume excess water
D)always consume raw cabbage
E)consume a variety of foods in moderation

Question 26

The agency charged with the responsibility of deciding which food additives are allowed is the:

A)United States Department of Agriculture
B)Food and Drug Administration
C)Environmental Protection Agency
D)Federal Trade Commission
E)Federation for Determining Additives

Question 27

Regular doses of _____, a common fish contaminant, are poisonous to the nervous system and associated with certain heart, blood, and other tissue abnormalities in adults.

A)dioxins
B)phthalates
C)mercury
D)cadmium
E)methane

Question 28

Which of the following ingredients are the best known and most widely used antimicrobial agents?

A)Citric acid and peroxide
B)Nitrites and vitamin C
C)Spices and tartrazine
D)Salt and sugar
E)Sulfites and vitamin E

Question 29

Which of the following is linked with colon cancer in animals?

A)Acetic acid
B)Sulfites
C)Monosodium glutamate
D)Nitrosamines
E)Amyl acetate

Question 30

Which of the following statements is true of olestra?

A)Olestra passes through the digestive tract unabsorbed.
B)Olestra is fortified with vitamin C.
C)Regular consumption of olestra causes serious side effects.
D)Olestra is an artificial sweetener specifically made for diabetic individuals.
E)Consumption of even small doses of olestra causes digestive distress.

Question 31

The addition of sulfites can destroy a significant amount of _____ in foods.

A)niacin
B)riboflavin
C)thiamin
D)vitamin C
E)vitamin E

Question 32

Which type of food would you not choose for a picnic?

A)Whole fresh fruits
B)Baked potatoes
C)Breads and crackers
D)Well-aged cheeses
E)Unpasteurized juices

Question 33

Which of the following food additives is used as a flavor enhancer?

A)Propionic acid
B)Monosodium glutamate
C)Vitamin C
D)Vinegar
E)Tartaric acid

Question 34

In the case of _____, which only enhance the appearance of foods without improving their health value or safety, no amount of risk may be deemed worth taking.

A)antioxidants
B)color additives
C)antimicrobial agents
D)flavoring agents
E)chelating agents

Question 35

_____ causes infections in humans that do not yield to standard antibiotics and often end in fatality.

A)Solanine from rotten potatoes
B)Irradiated food
C)Multidrug-resistant Staphylococcus aureus
D)Mercury toxicity
E)Clostridium botulinum

Question 36

To prevent contracting a serious illness from consuming oysters, you would:

A)consume them raw with hot sauce
B)wash the oysters with an alcoholic beverage before consuming them raw
C)consume them once cooked
D)eat them with another variety of cooked seafood
E)consume them raw only if they come from a reputable source

Question 37

Which synthetic sweetener should not be consumed by individuals suffering from phenylketonuria (PKU)?

A)Saccharin
B)Sucralose
C)Aspartame
D)Tagatose
E)Stevia

Question 38

How does modified atmosphere packaging (MAP)affect packaged foods?

A)It hastens the ripening of fruits and vegetables.
B)It increases the oxidative browning of vegetables.
C)It inhibits the growth of oxygen-dependent bacteria.
D)It causes the enzyme-induced breakdown of cut fruits.
E)It promotes rancidity in foods rich in fat.

Question 39

A legitimate reason to buy organic foods is to:

A)consume higher amounts of pesticides
B)increase nutrient intake without eating a variety of foods
C)eat healthier candy bars and snack chips
D)avoid imported foods
E)support sustainable agriculture

Question 40

Which of the following statements concerning the GRAS list is true?

A)It is a list of food additives that are believed to be safe for consumption.
B)It is a list of new food additives awaiting approval from the FDA.
C)It is a list of food additives that cannot be revised.
D)It contains a list of additives that have been banned from the U.S. food supply.
E)It does not include any nonnutritive sweeteners.

Question 41

Identify a strategy that helps ensure that your home-canned foods do not contain the botulinum toxin.

A)Follow proper canning techniques.
B)Freeze the canned foods.
C)Test the soil in which the foods were grown.
D)Consume the canned foods within a month.
E)Add an antioxidant before canning.

Question 42

Which of the following can cause Minamata disease?

A)Cadmium poisoning
B)Ingestion of aflatoxin
C)Ingestion of Salmonella -contaminated eggs and poultry
D)Consumption of seafood high in methylmercury
E)Arsenic poisoning

Question 43

Which of the following statements is true of edible wraps?

A)Edible wraps are known to cause digestive problems.
B)Edible wraps are destroyed by irradiation.
C)Edible wraps are tasteless.
D)Edible wraps are made from milk whey protein.
E)Edible wraps hasten bacterial growth in foods.

Question 44

You experience vomiting, intestinal cramps, and bloody diarrhea a day after eating a hamburger at a friend's outdoor barbeque. What type of illness should you suspect?

A)Stomach flu
B)Hepatitis
C)E. coli infection
D)Peptic ulcer
E)Clostridium botulinum intoxication

Question 45

Which of the following foods is likely to contain Clostridium botulinum ?

A)Raw or undercooked eggs
B)Canned foods
C)Hot dogs
D)Cream-filled pastries
E)Pasteurized milk

Question 46

The potato salad you brought to the picnic potluck in the park has been sitting out for four hours on a hot sunny day. What should you do with the leftover servings once the meal is finished?

A)Take the salad home, transfer into a new container, and freeze it.
B)Check the salad to see if it has a spoiled smell and throw it away if it does.
C)Throw away the leftovers because they have been at an unsafe temperature too long.
D)Put it in the refrigerator to cool before serving it again.
E)If you intend to eat it later, decontaminate it by boiling or baking.

Question 47

A family enjoys a chilled three-bean salad containing home-canned green beans at a picnic. A couple of hours later, family members experience double vision, muscle weakness, and swallowing and speech difficulties. What type of foodborne illness have they contracted?

A)Botulism
B)Salmonellosis
C)Listeriosis
D)Norovirus infection
E)Toxoplasmosis

Question 48

Which of the following food additives is added to meat and meat products to preserve their color and prevent rancidity?

A)Amyl acetate
B)Vinegar
C)Peroxides
D)Nitrites
E)Pectin

Question 49

Several strains of the _____ bacterium produce Shiga toxin, a particularly dangerous protein that can cause severe disease.

A)Clostridium botulinum
B)Staphylococcus aureu
C)Escherichia coli
D)Salmonella
E)Listeria

Question 50

Which of the following is true about the effect of irradiation on the quality of foods?

A)Vitamin loss is comparable to that of other food preservation methods.
B)Irradiation hastens the ripening of fruits.
C)Trace amounts of residual radiation will remain in the foods.
D)All foods will have a moderate amount of texture change.
E)Irradiation causes a noticeable change in the appearance of foods.

Question 51

What do you know about the safety of fresh fruits and vegetables that have been subjected to high doses of pesticides?

A)There is no pesticide residue left after the fruits and vegetables are processed and packaged.
B)Foods tested by the FDA often have pesticide levels exceeding safe limits.
C)Most pesticides can be removed by thoroughly washing fruits and vegetables.
D)Pesticides harm pests as well as cause several adverse effects on humans.
E)Organically grown fruits and vegetables contain a higher quantity of pesticides than conventionally grown foods.

Question 52

Which statement is true of the pesticide levels in organic foods?

A)Changing the diet from organic foods to conventionally grown foods has resulted in a gradual decline of pesticide ingestion.
B)Organic foods, when tested, contain no pesticides or lower levels of pesticides than conventionally grown foods.
C)The long-term use of organic foods poses several health risks because of the bioaccumulation of pesticides.
D)Choosing organic versions of conventionally grown foods, which test positive for pesticides, is recommended because prices are the same.
E)Pesticide use on organic foods alters food composition, contributing to nutritional value.

Question 53

The best way to keep chilled foods safe is to:

A)thaw meats and other frozen foods at room temperature instead of thawing them in the microwave
B)submerge chilled foods in hot water to thaw them
C)refrigerate them immediately after getting home from the grocery store
D)store them in deep containers
E)buy foods that require freezing at the beginning of your grocery shopping

Question 54

Which of the following food preservatives is used to prevent oxidative browning of fruits and vegetables?

A)Propyl gallate
B)Tartrazine
C)Peroxides
D)Pectin
E)Amyl acetate

Question 55

Which of the following statements is true of fresh produce with respect to foodborne illnesses?

A)Fruits and vegetables are safe to consume because illness-causing bacteria cannot infect them.
B)Rinsing fresh produce will remove all contaminants that may be on the surface.
C)Fresh produce is safe from toxins produced by bacteria.
D)Produce grown close to the ground may be contaminated by animal waste runoff.
E)Organic produce is less likely to cause foodborne illnesses.

Question 56

Which statement about sanitation practices is accurate?

A)In addition to soap, an alcohol-based sanitizer is always needed to effectively clean your hands.
B)Sponges should not be used to wipe surfaces because they cannot be sanitized.
C)Raw ground beef can be safely kept in the refrigerator at 40°F for a week.
D)Foods should be kept out of the food danger zone of 40°F to 140°F.
E)Raw and ready-to-eat foods should share the same storage areas.

Question 57

Your family has the tradition of leaving the Thanksgiving turkey on the dinner table for everyone to snack on as they please in the evening after the big midday meal has been finished. This year, several family members wake up the next day with vomiting, stomach cramps, and diarrhea. Which foodborne contaminant was most likely the culprit?

A)Clostridium botulinum
B)Salmonella
C)A prion
D)Toxoplasma gondii
E)Norovirus

Question 58

Billy loves to eat raw seafood and does so frequently. As a result, Billy runs the risk of suffering from:

A)parasitic infection
B)hemolytic-uremic syndrome
C)rashes
D)botulism
E)bovine spongiform encephalopathy

Question 59

To avoid cross-contamination of foods, _____.

A)it is a good practice to keep a separate cutting board just for raw meats
B)do not place a raw slice of tomato on a cooked hamburger patty
C)do not place containers of cooked foods next to each other
D)do not thaw raw meats in the refrigerator
E)it is a good practice to store fresh juices and ready-to-eat foods in the same shelf

Question 60

If you are preparing a potato for dinner and you notice a layer of green just under the skin, you should:

A)immediately throw away the potato
B)peel the green layer and cook the potato
C)bake the potato because it will get rid of the green layer
D)wash the potato in hot water to remove the green-colored layer
E)dispose of all potatoes that came in contact with this potato

Question 61

Describe the FDA's position and regulations concerning the use of genetically modified foods.

Question 62

Which of the following symptoms is seen when sensitive people ingest large doses of monosodium glutamate?

A)Suppressed immunity
B)Diarrhea
C)Chills
D)Headache
E)High fever

Question 63

The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:

A)use bleached white cardboard containers for microwaving
B)transfer leftover foods into margarine tubs to reheat
C)add a small amount of nitrites to the foods before heating
D)use glass or ceramic containers for heating foods in the microwave
E)start on medium-high power and then increase to high power during the second half of the heating time

Question 64

One purpose of genetic engineering is to:

A)remove unwanted nutrient levels from foods
B)make crops resistant to diseases
C)clone animals that are raised as sources of meat
D)promote all types of pests that attack specific plants
E)mix genes from different members of the same species

Question 65

Describe three of the four methods used to eliminate microbes on kitchen cutting boards and utensils. State the advantages and disadvantages of each.

Question 66

A food manufacturer is packaging a food product that is susceptible to mold and bacterial growth. The food additive he is most likely to use to prevent this growth is:

A)acetic acid
B)vitamin E
C)propyl gallate
D)carrageenan
E)citric acid

Question 67

Which of the following statements best describes Golden Rice?

A)Golden Rice is cheaper than white rice.
B)Golden Rice is a rich source of proteins.
C)Golden Rice is easier to digest than white rice.
D)Golden Rice is a source of vitamin C.
E)Golden Rice provides absorbable beta-carotene.

Question 68

What is a beneficial reason for purchasing organically grown fresh fruits and vegetables rather than conventionally grown foods?

A)Organic foods are fresher than conventional foods.
B)Organic foods are completely free of pesticides.
C)Organic foods have a higher nutrient content than conventional foods.
D)Organic foods are grown using sustainable agricultural techniques.
E)Organic foods are associated with a reduced risk of chronic disease.

Question 69

Which of the following statements is true regarding the safety of nonnutritive sweeteners?

A)You should avoid saccharin because it has been shown to cause bladder cancer in humans.
B)Aspartame is dangerous because it has been shown to cause blindness.
C)The FDA endorses the use of nonnutritive sweeteners within the acceptable daily intake (ADI)levels as safe.
D)Current evidence shows that any amount of nonnutritive sweeteners, when consumed daily, poses no health risks in adults.
E)Young children can regularly consume nonnutritive sweeteners because they have a more diverse microflora.

Question 70

When comparisons are made among organic, conventional, and genetic engineering methods of growing foods, one of the main differences is that:

A)genetic engineering can be used to increase the nutrient content in foods
B)organic produce does not have to be washed before eating
C)genetic engineering is always protective of wildlife
D)conventional foods will be lower in nutrient content
E)genetic engineering does not cause environmental side effects

Question 71

Other than cross-contamination from other sources, list out the causes for the contamination of raw produce. What can consumers do to effectively reduce their risk of foodborne illnesses from raw produce?

Question 72

Write a note on olestra, and discuss its nutritional impact.

Question 73

Which of the following statements is true of staphylococcal toxin?

A)The toxin is heat resistant and remains hazardous even after heating.
B)The toxin is not hazardous to humans.
C)The toxin only affects infants.
D)The toxin is produced by Salmonella .
E)The toxin is present mainly in improperly canned food.

Question 74

What is HACCP? State its importance.

Question 75

The large ears of sweet corn available today are the result of:

A)evolution
B)natural selection
C)genetic engineerin
D)selective breeding
E)irradiation

Question 76

Why is eating raw or lightly steamed seafood considered harmful to humans?

Question 77

Supporters of genetic engineering state the following as a benefit:

A)the environmental side effects caused by genetic engineering are well known and largely beneficial
B)animals can be cloned inexpensively as a food source
C)genetic pollution is easier to control than other forms of pollution
D)pests can quickly adapt to attack genetically identical plants or animals
E)plants and animals can be engineered to contain higher levels of certain vitamins and minerals

Question 78

Your roommate is interested in using a preservative that will prevent fruits from undergoing a change in color and flavor caused by exposure to oxygen. Which preservative would you recommend?

A)Vitamin C
B)Nitrites
C)Tartrazine
D)Salt
E)MSG

Question 79

To regulate the safety of additives in foods, manufacturers must follow certain rules that include:

A)using only those additives that are included in the GRAS list
B)submitting proof that a new additive is safe after numerous tests
C)using additives that have a toxic effect only when used in high doses
D)using only those additives that cannot be detected or measured in foods
E)using only USDA-approved food additives

Question 80

Chelating agents are used to:

A)prevent discoloration
B)add color to foods
C)improve nutritional value
D)whiten foods such as cheese
E)maintain emulsions