Deck 13: Food Safety and the Global Food Supplyspotlight: Global Food Insecurity

Question 1

Mad cow disease was first diagnosed in cattle in the United States in 1986.

Answer 1

False

Question 2

Foodborne illness caused by bacteria is typically due to improper handling that has allowed the microorganisms to flourish.

Answer 2

True

Question 3

Lead usually poisons a person quickly leading to sudden death after initial ingestion or exposure.

Answer 3

False

Question 4

Integrated pest management involves increased application of pesticides to maximize crop yields.

Question 5

Canned foods have an infinite shelf-life.

Question 6

The radura symbol on a food signifies that the food has been irradiated.

Question 7

Effects of undernutrition contribute to just under 10 percent of deaths worldwide for children under 5 years of age.

Question 8

Food insecurity was once viewed as a problem of poverty, but it now more frequently viewed as a problem of overpopulation and inadequate food production.

Question 9

The FDA requires that foods developed using genetic engineering specify this on the food label.

Question 10

Food additives can be used to improve the texture and appearance of a product.

Question 11

All substances are potentially toxic, but are hazardous only if consumed in sufficiently large quantities.

Question 12

Foodborne illnesses are thought to be underreported due to many people attributing the symptoms to the flu rather than food consumption.

Question 13

A major outbreak of foodborne illness due to E. coli that led to 500 reported cases of the illness and three deaths in the 1980s was linked to undercooked, contaminated hamburgers.

Question 14

DDT is banned from use not just in the United States but internationally as well.

Question 15

The GRAS list is established by the Environmental Protection Agency.

Question 16

Small, local farms that are efficient in production are recommended in developing countries rather than incorporating industrial technology.

Question 17

Integrated pest management is a type of farming technique designed to decrease use of chemicals by using strategies such as crop rotation and genetic engineering.

Question 18

SNAP is a federally funded initiative currently in place to reduce food insecurity in the United States.

Question 19

Honey can be a cause of botulism.

Question 20

Eating undercooked or raw egg puts a person at risk for contracting hepatitis.

Question 21

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?

A) 10 to 15 seconds
B) 20 seconds
C) 1/₂ to 1 minute
D) 1 to 2 minutes
E) 2 to 3 minutes

Question 22

Cryptosoridiosis outbreaks have been linked to unpasteurized milk and ____.

A) undercooked pork
B) undercooked hamburger
C) potato salad
D) Fresh unpasteurized apple cider
E) fresh broccoli

Question 23

Some people fear that naturally occurring cross-pollination between genetically engineered plants with nearby weeds may spread traits from plants to weeds, producing superweeds.

Question 24

Substances not in use before 1958 are classified as food additives and subject to regulation under the ____.

A) GRAS list
B) Food Additives Amendment
C) Food Quality Protection Act
D) Food, Drug and Cosmetic Act
E) Federal Food and Drug Act

Question 25

_________ is the most dangerous food hazard, according to the FDA.

A) Intentional food additives
B) Pesticide residues in food
C) Environmental contaminants
D) Foodborne illness
E) Naturally occurring toxins in foods

Question 26

Foodborne illness would have the greatest impact on which individual?

A) Sue, a 25-year-old school teacher
B) Mary, a 12-year-old middle schooler with severe food allergies
C) John, an 45-year-old computer expert
D) Juan, a 34-year-old architect recovering from a cold
E) Callie, a 27-year-old pregnant graduate student

Question 27

One characteristic of the ideal pesticide is that it would ____.

A) be of animal origin
B) be of vegetable origin
C) quickly break down to harmless products
D) be natural
E) have no detectable taste

Question 28

Use of ethylene oxide is thought to be a safer method of sterilizing products such as cotton swabs, tampons, and teething rings compared to irradiation.

Question 29

Which of the following foods is best known to transmit hepatitis?

A) Poultry
B) Seafood
C) Legumes
D) Raw vegetables
E) Grains

Question 30

Breastfeeding permits infants in many developing countries to achieve weight and height gains equal to those of children in developed countries until about 6 months of age.

Question 31

Within 2 hours of eating, Erik developed the following symptoms: sudden onset of severe nausea, diarrhea, vomiting, abdominal cramps, and fever. Which microbial pathogen is likely to have caused Erik's symptoms?

A) Staphylococcus aureus bacteria
B) Clostridium botulinum
C) Campylobacter jejuni
D) Shigella bacteria
E) Listeria monocytogenes

Question 32

Food irradiation is opposed by the World Health Organization (WHO) due to the loss of nutrients in food it causes.

Question 33

Substances widely used for many years without apparent ill effects are on the ____ list.

A) FDA
B) GRAS
C) Delaney
D) Additive Safety
E) Preferred Additive

Question 34

Lead in food can come from ____.

A) discarded electrical equipment
B) lead crystal ware
C) sewage sludge
D) PCB containers
E) corks on wine bottles

Question 35

Food safety today refers to a food supply that is free of foodborne pathogens as well as one that is safe from bioterrorism.

Question 36

_____ is an additive used by manufacturers to maintain consistency.

A) MSG
B) Vitamin A
C) Guar gum
D) Sodium chloride
E) Calcium citrate

Question 37

Which of the following is the primary cause for hunger in the United States and in less developed countries?

A) Poverty
B) High cost of food
C) Excessive food waste
D) Lack of nutrition education
E) Lack of physical access to food

Question 38

______ refers to the process of altering foods through the use of living organisms.

A) Irradiation
B) Biotechnology
C) Transmutation
D) Organic food production
E) Biosynthesis

Question 39

Which food is most susceptible to bacterial contamination?

A) Roast
B) Steak
C) Ground meat
D) Chicken breast
E) Bacon

Question 40

_______ is now recognized as the major cause of food insecurity.

A) Overpopulation
B) Poverty
C) Inadequate food production
D) Lack of education
E) Bioterrorism threats

Question 41

Suppose you are planning a romantic summer picnic with your significant other, and don't have a cooler. Which menu would be the safest (that is, the least likely to cause a foodborne illness)?

A) Smoked turkey and cheddar sandwiches, potato salad, and cheesecake
B) Deviled eggs, baked beans, and hamburgers
C) Hotdogs, French fries, and milkshakes
D) Chicken salad sandwiches, coleslaw, and coconut cream pie
E) Peanut butter sandwiches, corn chips, jar of salsa, and fresh oranges

Question 42

Judy is looking for a new bread in the supermarket and found one labeled "organic." What does this mean?

A) It contains 100 percent organic ingredients.
B) It contains at least 95 percent organic ingredients.
C) It contains between 70 and 95 percent organic ingredients.
D) It contains between 60 and 90 percent organic ingredients.
E) It contains more than 50 percent organic ingredients.

Question 43

Women who are pregnant should pay special attention to avoid soft unpasteurized cheese and milk products to avoid foodborne illness from _____.

A) Perfringens food poisoning
B) Shigellosis
C) Listeriosis
D) Hepatitis
E) Botulism

Question 44

______ refers to the highest amount of a pesticide that is allowed in a food when the pesticide is used according to label directions.

A) Toxicity level
B) Tolerance
C) Risk concentration
D) Optimum concentration
E) Adverse concentration

Question 45

World hunger is primarily a problem of ____.

A) overpopulation
B) inadequate food production
C) unequal access to resources
D) lower gas prices
E) natural disasters

Question 46

What practice is a common food safety mistake?

A) Keeping cold foods below 40 degrees Fahrenheit
B) Marinating in the refrigerator
C) Thawing at room temperature
D) Using shallow containers to cool foods quickly in the refrigerator
E) Reheating foods to a high temperature

Question 47

In the United States, ____ poisoning ranks as one of the most common childhood environmental health problems.

A) cadmium
B) iron
C) mercury
D) aflatoxin
E) lead

Question 48

The EPA sets forth a reference dose for a pesticide. This represents the amount of____.

A) the chemical permitted to be sprayed on a crop per growing season
B) a chemical that could be consumed daily without posing any health risk
C) a chemical permitted to be sprayed on a field over a 5-year period
D) a chemical that could be consumed yearly without posing any health risk
E) the chemical that can be applied to one acre of cropland during one growing season

Question 49

Which micronutrient deficiencies are of particular concern worldwide?

A) Iodine, iron, and vitamin A
B) Fluoride, zinc, and vitamin D
C) Magnesium, sodium, and iron
D) Vitamin B₁₂, niacin, and vitamin C
E) Iron, vitamin C, and fluoride

Question 50

Approximately how many people in the United States are killed by foodborne illness each year?

A) 1,000
B) 3,000
C) 5,000
D) 7,000
E) 9,000

Question 51

What is the advantage of the Flavr Savr tomato?

A) It is a brighter red than regular tomatoes.
B) It has a more robust flavor than regular tomatoes.
C) It grows on a shorter vine than regular tomatoes.
D) It ripens more slowly than regular tomatoes.
E) It is resistant to drought and several natural pests.

Question 52

What is the name of the largest U.S. national food recovery program?

A) Feeding America
B) Goodwill Food Assistance
C) Salvation Army Ready-to-Eat Meals
D) Food Salvage and Rescue Organization
E) We CAN

Question 53

Foodborne illness from _______ is most commonly transmitted by improperly canned foods.

A) Listeriosis
B) Salmonellosis
C) Botulism
D) Campylobacteriosis
E) Shigellosis

Question 54

What is the primary source of mercury contamination in the diet?

A) Seafood
B) Legumes
C) Unfiltered water
D) Undercooked poultry
E) Unwashed fruits and vegetables

Question 55

Which of the following is an example of food intoxication?

A) Addition of alkaline and acidic agents to foods
B) Illness produced by acute overconsumption of high-fat foods
C) Addition of alcohol-containing beverages in the cooking of foods
D) Illness produced from ingestion of food contaminated with natural toxins
E) The drowsiness that occurs after a high protein meal is consumed

Question 56

Why are pesticides used?

A) To act as preservatives in our food supply
B) To kill insects, rodents, or other living things
C) To enhance the flavor of soups and salad dressings
D) To stimulate plant growth beyond the normal rate
E) To extend the shelf-life of stored food products

Question 57

A patient with a high temperature complains of headache, stomachache, fever, and vomiting. Upon questioning, he admits to eating several raw eggs the day before. The most likely organism causing these symptoms is

A) E. coli .
B) Salmonella .
C) Clostridium perfringens .
D) Campylobacter jejuni .
E) Staphylococcus aureus

Question 58

Which statement concerning herbal remedies is accurate?

A) Herbal products are safe because they come from plants.
B) Composition of herbal products are closely regulated by the FDA.
C) Herbal components become more concentrated when they are made into supplements.
D) They are safe for pregnant women and children because they are natural.
E) An herbal overdose results when toxins accumulate in the kidneys.

Question 59

Which food additive might be added by a manufacturer to maintain palatability and wholesomeness of a product?

A) BHT or BHA
B) Calcium citrate
C) Guar gum
D) MSG
E) Phosphoric acid

Question 60

Melissa is getting ready for a party where she plans to serve grilled chicken and a raw vegetable salad. She washes her hands, takes the sealed package of chicken from the refrigerator, opens it, and places the chicken on a cutting board to remove the skin and cut it up. She places the chicken pieces in a plastic container of marinade, seals it, and places it in the refrigerator, at the same time taking out the fresh vegetables. She begins chopping them up on her cutting board. Which food safety mistake has Melissa made?

A) She failed to keep cold foods cold.
B) She failed to keep hot foods hot.
C) She failed to store the raw foods properly.
D) She failed to avoid cross-contamination.
E) She failed to marinate at the proper temperature.

Question 61

Vignette #2 Sue is the mother of a 2-year-old named Tara. Sue wants to protect Tara from pesticides, chemicals, and other harmful contaminants on the food she serves her daughter. She is committed to only purchasing organic foods and preparing them in a healthy manner. What recommendations would you make to Sue?
Sue is concerned about pesticide contamination of the produce she purchases. What would you say to Sue?

A) The American Academy of Pediatrics says that the health risks posed by pesticide residues are significant.
B) The American Cancer Society says that consumers should only buy foods labeled "organic" to adequately protect their health.
C) The risk of not eating fruits and vegetables for fear of consuming pesticide residues far outweighs the slight risk associated with these substances.
D) The amount of pesticides permitted allows for a small margin of safety.
E) After the FDA approves a pesticide, the EPA, in its ongoing monitoring program, begins to check for residues.

Question 62

What is the most serious risk that is posed by irradiation?

A) Exposure of workers at irradiation facilities to radioactive materials
B) Exposure of consumers purchasing raw meats to radioactive materials
C) Production of unique radiolytic products
D) Production of toxic, explosive ethylene oxide
E) Unknown long-term effects of consuming fresh fruits with residual radioactive substances

Question 63

Vignette #1 The Waltons have dinner at their favorite local restaurant. Marty has a hamburger, Jill has grilled chicken, and Lori has clams on spaghetti. They have wine with dinner, order dessert, and thoroughly enjoy the evening. Late the next day, Marty starts having stomach pains. Soon, he also has diarrhea and begins vomiting. Jill decides he should go to the emergency room at the hospital. The medical intern at the ER sees Marty in extreme pain and immediately begins asking him questions. If you were the intern, how would you answer the following questions?
If the clams had been the cause of illness with symptoms first appearing 2 days after the meal, what microorganism would have most likely been the cause?

A) Campylobacter jejuni
B) Listeria monocytogenes
C) Staphylococcus aureus
D) Norovirus
E) Vibrio infection

Question 64

Vignette #1 The Waltons have dinner at their favorite local restaurant. Marty has a hamburger, Jill has grilled chicken, and Lori has clams on spaghetti. They have wine with dinner, order dessert, and thoroughly enjoy the evening. Late the next day, Marty starts having stomach pains. Soon, he also has diarrhea and begins vomiting. Jill decides he should go to the emergency room at the hospital. The medical intern at the ER sees Marty in extreme pain and immediately begins asking him questions. If you were the intern, how would you answer the following questions?
Fortunately, Marty recovered in a few days with no lasting effects; however, many people are not so lucky. Which situation would have put Marty at high risk for serious consequences from his foodborne illness?

A) Having recovered from a sinus cold within the past month
B) Having a kidney transplant within the past 5 years
C) Being a teenager
D) Running 5 miles per day
E) Having completed a smoking cessation program within the past 3 months

Question 65

Vignette #2 Sue is the mother of a 2-year-old named Tara. Sue wants to protect Tara from pesticides, chemicals, and other harmful contaminants on the food she serves her daughter. She is committed to only purchasing organic foods and preparing them in a healthy manner. What recommendations would you make to Sue?
Sue's brother, Manuel, tells her that she should also be concerned about foodborne illness from botulism, and that she should not feed Tara what food to avoid this?

A) Ground meat
B) Pasteurized eggs
C) Honey
D) Chicken
E) Seafood

Question 66

Vignette #1 The Waltons have dinner at their favorite local restaurant. Marty has a hamburger, Jill has grilled chicken, and Lori has clams on spaghetti. They have wine with dinner, order dessert, and thoroughly enjoy the evening. Late the next day, Marty starts having stomach pains. Soon, he also has diarrhea and begins vomiting. Jill decides he should go to the emergency room at the hospital. The medical intern at the ER sees Marty in extreme pain and immediately begins asking him questions. If you were the intern, how would you answer the following questions?
The hamburger was most likely the culprit in Marty's illness. What may have occurred to lead to his condition?

A) The cows may have been given feed containing mammalian protein tissues.
B) The meat was stored in a refrigerator at 38 degrees Fahrenheit for more than one day.
C) The meat was only cooked to 150 degrees Fahrenheit.
D) The meat was defrosted in the refrigerator.
E) The meat may have been left at room temperature for 15 minutes before cooking.

Question 67

Vignette #2 Sue is the mother of a 2-year-old named Tara. Sue wants to protect Tara from pesticides, chemicals, and other harmful contaminants on the food she serves her daughter. She is committed to only purchasing organic foods and preparing them in a healthy manner. What recommendations would you make to Sue?
While food shopping, Sue sees a label on a package of graham crackers that reads "product made with organic ingredients." What does this mean?

A) It means the graham crackers contain between 70 and 95 percent organic contents.
B) It means the graham crackers contain 95 percent organic ingredients.
C) It means the graham crackers contain no added preservatives but may have been irradiated.
D) It means the wheat and sugar used to make the graham crackers were grown without pesticides but may contain genetically engineered products.
E) It means the graham crackers contain at least 80 percent organic ingredients that were produced only in the United States.

Question 69

To keep consumption of pesticide residues to a minimum, all of the following are recommended except:

A) Eat a variety of fruits and vegetables.
B) Peel produce to which wax was applied.
C) Discard the outer leaves of lettuce.
D) Consider purchasing some organic produce.
E) Rinse produce with running water after cutting.

Question 70

List four ways to protect against overexposure to lead.

Question 71

You are shopping for steak; which term specifies that the cows had access to the outdoors and were given no antibiotics or growth hormones?

A) Free range
B) Natural
C) Grass-fed
D) Organic
E) rBST-free

Question 72

Which statement about farmers' markets is not true?

A) Foods purchased from farmers' markets are in season and very fresh.
B) Farmers' markets rely on community support as well as some government support.
C) Farmers make more profit when they sell directly to consumers rather than to a food distributor.
D) All produce sold at farmers' markets is certified organic.
E) Farmers' markets help to decrease the size of the region's ecological footprint.

Question 73

A genetically engineered vegetable must be labeled as such when ____.

A) its genes have been modified to make it herbicide resistant
B) it is a transgenic organism
C) its nutrient composition differs significantly from that of the natural vegetable
D) it contains genetic material from a different type of vegetable
E) its modification has resulted in a significant increase in product yield

Question 74

Vignette #2 Sue is the mother of a 2-year-old named Tara. Sue wants to protect Tara from pesticides, chemicals, and other harmful contaminants on the food she serves her daughter. She is committed to only purchasing organic foods and preparing them in a healthy manner. What recommendations would you make to Sue?
Manuel tells Sue that she is going overboard by insisting that everything Tara eats is labeled "organic." A disadvantage of buying certified organic foods that he mentions is that ____.

A) more synthetic fertilizer residues will end up in waterways
B) farmers may follow less humane animal welfare standards
C) organic farming methods require greater water and energy consumption
D) the food may be fertilized with improperly composted animal manure containing harmful organisms
E) the foods may have lower amounts of phytochemicals

Question 75

Vignette #1 The Waltons have dinner at their favorite local restaurant. Marty has a hamburger, Jill has grilled chicken, and Lori has clams on spaghetti. They have wine with dinner, order dessert, and thoroughly enjoy the evening. Late the next day, Marty starts having stomach pains. Soon, he also has diarrhea and begins vomiting. Jill decides he should go to the emergency room at the hospital. The medical intern at the ER sees Marty in extreme pain and immediately begins asking him questions. If you were the intern, how would you answer the following questions?
What can Marty do to prevent getting a foodborne illness from a hamburger in the future?

A) Order burgers well done at a restaurant.
B) Avoid irradiated beef.
C) Order unpasteurized cheese on the burger at a restaurant.
D) Thaw frozen beef at room temperature before cooking.
E) Avoid hamburger that has been stored in a freezer for more than 2 months.

Question 76

Vignette #1 The Waltons have dinner at their favorite local restaurant. Marty has a hamburger, Jill has grilled chicken, and Lori has clams on spaghetti. They have wine with dinner, order dessert, and thoroughly enjoy the evening. Late the next day, Marty starts having stomach pains. Soon, he also has diarrhea and begins vomiting. Jill decides he should go to the emergency room at the hospital. The medical intern at the ER sees Marty in extreme pain and immediately begins asking him questions. If you were the intern, how would you answer the following questions?
What foodborne illness does Marty likely have, considering what he ate for dinner?

A) Vibrio infection
B) Escherichia coli
C) Shigellosis
D) Mad cow disease
E) Cryptosporidiosis

Question 77

List three food additives commonly used and the reason why they are used.

Question 78

Which of the following is a feature of world poverty?

A) Poverty causes hunger in the developing but not the developed world.
B) The poorest do not bear children due to poor health.
C) Poverty affects about 10 percent of the world's population.
D) Women and children represent the majority of those living in poverty.
E) Using agricultural land for industries typically decreases poverty-associated hunger.

Question 79

John and Mary are hosting a cookout this summer and are planning to serve hamburgers, potato salad, fruit salad, and chips. List four things that they can do in the preparation or serving of the food to prevent foodborne illness.

Question 80

Vignette #2 Sue is the mother of a 2-year-old named Tara. Sue wants to protect Tara from pesticides, chemicals, and other harmful contaminants on the food she serves her daughter. She is committed to only purchasing organic foods and preparing them in a healthy manner. What recommendations would you make to Sue?
Manuel tells Sue there are some benefits to the use of pesticides for farmers and consumers. What characteristic is unlikely to be a benefit of pesticides?

A) Pesticides can boost crop yields.
B) Pesticide use contributes to the relatively low cost of fruits and vegetables.
C) Pesticide use allows for a wide variety of crops to be grown.
D) Some pesticides like DDT remain active for years and can build up in the body.
E) Pesticides may help keep wildlife populations in check.