Deck 32: The Multiple Dimensions of Food Safety

Question 1

Use of DDT on plants for insect control was phased out in the United States due to links with cancer.​

Answer 1

True

Question 2

Most Salmonella outbreaks are linked to undercooked seafood.​

Answer 2

False

Question 3

BPA is used in protective linings of a variety of canned foods and beverages.​

Answer 3

True

Question 4

Effects from the microorganism that causes "red tide" are permanent.​

Question 5

Food-borne illnesses are only caused by harmful bacteria or viruses.

Question 6

Campylobacter is a common virus.​

Question 7

All strains of E.coli are harmful to humans.​

Question 8

The contents of canned foods are sterile and will not spoil if left on the shelf for years.​

Question 9

Ciguatera poisoning can be prevented by freezing fish.​

Question 10

Bacteria and other contaminants may be present inside plant and animal foods and on food surfaces.​

Question 11

Parasites are always killed by high temperatures.

Question 12

According to the CDC,proper hand washing is the single most important means of preventing the spread of food-borne illnesses caused by bacteria.​

Question 13

Steaks can safely be kept in the freezer for up to a year.​

Question 14

Harmful substances can contaminate safe foods during shipping.​

Question 15

C.botulinum bacteria produce a toxin that is one of the deadliest known.​

Question 16

It only takes about 10 seconds to sanitize your hands.​

Question 17

VCJD inevitably leads to death in humans due to brain damage.​

Question 18

Most outbreaks of listeriosis are linked to contaminated shellfish.​

Question 19

Listeriosis is the most common cause of food-borne illness in the United States.​

Question 20

High levels of mercury are most likely to be present in smaller fish.​

Question 21

Food-borne illnesses can be caused by _____.​

A)​nutrient deficiency only
B)bacteria only
C)algae only​
D)nutrient deficiency and algae
E)​bacteria and algae

Question 22

Which food is most likely a potential source of mercury?​

A)​milk
B)tilefish
C)hamburger
D)chicken
E)​eggs

Question 23

Which agent causing food-borne illness is spread primarily by infected kitchen workers and by fishermen who have dumped sewage waste into waters above oyster beds?​

A)​norovirus
B)Campylobacter
C)E.coli
D)Salmonella
E)​Listeria

Question 24

It is safe to eat mussels if the shell does not open after cooking.​

Question 25

Which type of harmful organism is commonly found in raw fish?​

A)​prions
B)E.coli 0157:H7
C)Listeria
D)parasites
E)​Salmonella

Question 26

Which group is most likely considered low-risk for severe effects related to food-borne illnesses?​

A)​healthy adults
B)infants
C)older adults
D)people with weakened immune systems
E)​pregnant women

Question 27

Foods that spoil can be left outside the refrigerator for a maximum of three hours.​

Question 28

Toxins are resistant to radiation.​

Question 29

BPA may be present in plastic with a recycling code of _____ or _____.​

A)​1; 3
B)2; 6
C)3; 7
D)6; 1
E)​7; 2

Question 30

Food-borne illness caused by red tide can be contracted by consuming _____.​

A)​cantaloupe
B)ice cream
C)vegetables
D)eggs
E)​oysters

Question 31

Red tide may occur between _____ on the Pacific and Atlantic coasts.​

A)​June and October
B)October and December
C)December and February
D)February and May
E)​May and June

Question 32

C.botulinum bacteria thrive _____.​

A)​without oxygen
B)in water
C)in hot,dry environments
D)in dark,humid environments
E)​in cold,dry environments

Question 33

Most bacteria grow rapidly between _____°F and 135°F.​

A)​30
B)35
C)40
D)45
E)​50

Question 34

​What are the most common causes of food-borne illnesses?

A)​bacteria only
B)viruses only
C)fungi only
D)bacteria and viruses
E)​viruses and fungi

Question 35

What is a major route for the spread of food-borne illness in restaurants and in homes?​

A)​failure to refrigerate sauces that are mayonnaise-based
B)unclean dishes
C)failure to wash raw fruits and vegetables
D)unclean utensils
E)​failure to routinely wash cutting boards between the preparation of different raw foods

Question 36

Symptoms of a Salmonella infection include _____.​

A)​nausea
B)dehydration
C)blurred vision
D)muscle weakness
E)​respiratory paralysis

Question 37

Stuffing should be cooked until the internal temperature reaches 165°F.​

Question 38

Who is at the highest risk of illness due to parasitic infection?​

A)​healthy adults
B)infants
C)older adults
D)people with weakened immune systems
E)​pregnant women

Question 39

Ciguatera poisoning _____.​

A)​symptoms include explosive vomiting
B)treatment should be administered soon after the infection
C)from fish is caused by a neurotoxin
D)is prevented by cooking food
E)​is prevented by freezing food

Question 40

​Irradiated foods can still become contaminated.

Question 41

According to legislation passed in 1996,_____ are permitted if their consumption is associated with a "negligible risk" of cancer or other health problems.​

A)​food colorings
B)preservatives
C)pesticides
D)sugar substitutes
E)antibiotics​

Question 42

Cathi is preparing for a dinner party.The night before the dinner party,she sets out frozen chicken breasts to thaw on the kitchen counter.She is exhausted and heads to bed early,forgetting the chicken on the counter.In the morning she places the thawed chicken into a casserole dish and places it in the refrigerator.
Three hours before the guests arrive,she begins to prepare the meal.Cathi begins by first cooking the rice and places it in a serving dish to cool.Next she cuts the chicken breast into strips on a cutting board,places the chicken back into the dish and then seasons it.While the oven is preheating she chops unwashed salad ingredients on the same cutting board where she cut the chicken,but she uses a clean knife.She combines the salad and places it into the serving bowl.One hour before the guests arrive,she places the chicken into the oven to bake.She stirs the rice and adds nuts and a few herbs.Just as the chicken is finished,the first guests arrive.
While preparing dinner,Cathi notices that the top of a can of vegetables she wants to use is bulging out instead of curving in.What should she do with the can?​

A)​Throw the can away.
B)Open the can and try a small bite.
C)Wash the vegetables before serving them.
D)Serve the vegetables at the dinner party.
E)​Open the can to see if the vegetables smell bad.

Question 43

The CDC estimates that each year in the United States food-borne illnesses cause _____ million people to get sick.​

A)​5
B)12
C)27
D)34
E)​48

Question 44

How long can hamburger,ground turkey,and stew meats be kept in the freezer?​

A)​these products do not freeze well
B)1-2 months
C)3-4 months
D)4-6 months
E)​9 months

Question 45

It takes about _____ seconds to sanitize your hands.​

A)​10
B)20
C)30
D)40
E)​50

Question 46

Bacteria that most commonly cause food-borne illnesses _____.​

A)​usually change the taste of foods
B)usually change the smell of foods
C)usually change the appearance of foods
D)are unable to grow below 0°F
E)​can only be killed with an alcohol-based hand sanitizer

Question 47

In humans,food-borne botulism usually results from eating _____.​

A)​raw fish
B)shellfish
C)raw produce
D)unpasteurized milk
E)​under-heated,contaminated foods stored in airtight containers

Question 48

Cathi is preparing for a dinner party.The night before the dinner party,she sets out frozen chicken breasts to thaw on the kitchen counter.She is exhausted and heads to bed early,forgetting the chicken on the counter.In the morning she places the thawed chicken into a casserole dish and places it in the refrigerator.
Three hours before the guests arrive,she begins to prepare the meal.Cathi begins by first cooking the rice and places it in a serving dish to cool.Next she cuts the chicken breast into strips on a cutting board,places the chicken back into the dish and then seasons it.While the oven is preheating she chops unwashed salad ingredients on the same cutting board where she cut the chicken,but she uses a clean knife.She combines the salad and places it into the serving bowl.One hour before the guests arrive,she places the chicken into the oven to bake.She stirs the rice and adds nuts and a few herbs.Just as the chicken is finished,the first guests arrive.
Cathi should cook the chicken until it reaches an internal temperature of _____°F.​

A)​135
B)145
C)155
D)165
E)​175

Question 49

​Most outbreaks of listeriosis are linked to contaminated _____.

A)​hamburger
B)soft cheese
C)cattle
D)honey
E)​eggs

Question 50

Cathi is preparing for a dinner party.The night before the dinner party,she sets out frozen chicken breasts to thaw on the kitchen counter.She is exhausted and heads to bed early,forgetting the chicken on the counter.In the morning she places the thawed chicken into a casserole dish and places it in the refrigerator.
Three hours before the guests arrive,she begins to prepare the meal.Cathi begins by first cooking the rice and places it in a serving dish to cool.Next she cuts the chicken breast into strips on a cutting board,places the chicken back into the dish and then seasons it.While the oven is preheating she chops unwashed salad ingredients on the same cutting board where she cut the chicken,but she uses a clean knife.She combines the salad and places it into the serving bowl.One hour before the guests arrive,she places the chicken into the oven to bake.She stirs the rice and adds nuts and a few herbs.Just as the chicken is finished,the first guests arrive.
How should Cathi have thawed the chicken?​

A)​on the counter at room temperature for at least four hours
B)in the refrigerator
C)by letting the chicken sit in a warm water bath
D)by running hot water over the chicken
E)​by partially thawing the chicken in the microwave and then letting it sit on the counter to completely thaw

Question 51

E.coli infections are particularly associated with consumption of _____.​

A)​undercooked pork
B)undercooked poultry
C)undercooked ground beef
D)canned food​
E)​cold cuts

Question 52

​Campylobacter infections are often associated with consumption of _____.

A)​undercooked poultry
B)uncooked eggs
C)raw vegetables
D)raw fruit
E)​raw seafood

Question 53

Casseroles and leftovers should be cooked until the internal temperature reaches _____°F.​

A)​105
B)120
C)135
D)150
E)​165

Question 54

Cathi is preparing for a dinner party.The night before the dinner party,she sets out frozen chicken breasts to thaw on the kitchen counter.She is exhausted and heads to bed early,forgetting the chicken on the counter.In the morning she places the thawed chicken into a casserole dish and places it in the refrigerator.
Three hours before the guests arrive,she begins to prepare the meal.Cathi begins by first cooking the rice and places it in a serving dish to cool.Next she cuts the chicken breast into strips on a cutting board,places the chicken back into the dish and then seasons it.While the oven is preheating she chops unwashed salad ingredients on the same cutting board where she cut the chicken,but she uses a clean knife.She combines the salad and places it into the serving bowl.One hour before the guests arrive,she places the chicken into the oven to bake.She stirs the rice and adds nuts and a few herbs.Just as the chicken is finished,the first guests arrive.
How should Cathi have prepared the salad to prevent food-borne illness?​

A)​Cathi should have used prepackaged salad mix instead of chopping up fresh produce.
B)Cathi should have used a separate cutting board and knife or sanitized the board she used to prepare the chicken.
C)Cathi should have washed her hands and washed the vegetables.
D)Cathi should have used prepackaged salad mix instead of chopping up fresh produce so that there was no need to wash the vegetables before preparing the salad.
E)​Cathi should have used a separate cutting board and knife or sanitized the board she used to prepare the chicken and Cathi should have washed her hands and washed the vegetables.

Question 55

Match each term with the appropriate definition.
a.as few as 10 of these bacteria may cause death by kidney failure in vulnerable people
b.the most common cause of food-borne illness in the United States
c.it is estimated that over 1,027,000 cases of this infection occur in the United States each year
d.bacteria that thrive without oxygen and produce gases as they grow
e.common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
f.fatal neurodegenerative disease caused by a prion that mainly affects cattle
g.poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
h.illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
i.infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
j.spread of bacteria,viruses,or other harmful substances from one surface to another
k.infection during pregnancy can cause miscarriage and stillbirth
​bovine spongiform encephalopathy

Question 56

Irradiation _____.​

A)​reduces disease causing germs
B)negatively impacts the nutritional value of food
C)causes dangerous substances to appear in food
D)introduces radioactivity into food
E)​eliminates mercury

Question 57

What is the recommended internal temperature that ground pork should be cooked to before it is eaten?​

A)​95°F
B)100°F
C)125°F
D)160°F
E)​212°F

Question 58

When holding prepared foods before serving,hot foods should be kept above _____°F.​

A)​125
B)135
C)145
D)155
E)​165

Question 59

Which group is advised to avoid shark and swordfish?​

A)​older adults
B)adults
C)diabetics
D)women who are pregnant or may become pregnant
E)​people with cancer

Question 60

Leftover cooked meat and meat dishes can be safely kept in the refrigerator for _____.​

A)​1-2 days
B)3-4 days
C)5-6 days
D)7 days
E)​2 weeks

Question 61

Discuss the seven food safety rules.​

Question 62

Match each term with the appropriate definition.
a.as few as 10 of these bacteria may cause death by kidney failure in vulnerable people
b.the most common cause of food-borne illness in the United States
c.it is estimated that over 1,027,000 cases of this infection occur in the United States each year
d.bacteria that thrive without oxygen and produce gases as they grow
e.common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
f.fatal neurodegenerative disease caused by a prion that mainly affects cattle
g.poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
h.illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
i.infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
j.spread of bacteria,viruses,or other harmful substances from one surface to another
k.infection during pregnancy can cause miscarriage and stillbirth
ciguatera​

Question 63

Match each term with the appropriate definition.
a.as few as 10 of these bacteria may cause death by kidney failure in vulnerable people
b.the most common cause of food-borne illness in the United States
c.it is estimated that over 1,027,000 cases of this infection occur in the United States each year
d.bacteria that thrive without oxygen and produce gases as they grow
e.common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
f.fatal neurodegenerative disease caused by a prion that mainly affects cattle
g.poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
h.illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
i.infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
j.spread of bacteria,viruses,or other harmful substances from one surface to another
k.infection during pregnancy can cause miscarriage and stillbirth
Campylobacter​

Question 64

Match each term with the appropriate definition.
a.as few as 10 of these bacteria may cause death by kidney failure in vulnerable people
b.the most common cause of food-borne illness in the United States
c.it is estimated that over 1,027,000 cases of this infection occur in the United States each year
d.bacteria that thrive without oxygen and produce gases as they grow
e.common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
f.fatal neurodegenerative disease caused by a prion that mainly affects cattle
g.poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
h.illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
i.infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
j.spread of bacteria,viruses,or other harmful substances from one surface to another
k.infection during pregnancy can cause miscarriage and stillbirth
cross-contamination​

Question 65

Describe how you can avoid BPA in plastic bottles and containers.​

Question 66

Match each term with the appropriate definition.
a.as few as 10 of these bacteria may cause death by kidney failure in vulnerable people
b.the most common cause of food-borne illness in the United States
c.it is estimated that over 1,027,000 cases of this infection occur in the United States each year
d.bacteria that thrive without oxygen and produce gases as they grow
e.common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
f.fatal neurodegenerative disease caused by a prion that mainly affects cattle
g.poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
h.illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
i.infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
j.spread of bacteria,viruses,or other harmful substances from one surface to another
k.infection during pregnancy can cause miscarriage and stillbirth
​noroviruses

Question 67

Match each term with the appropriate definition.
a.as few as 10 of these bacteria may cause death by kidney failure in vulnerable people
b.the most common cause of food-borne illness in the United States
c.it is estimated that over 1,027,000 cases of this infection occur in the United States each year
d.bacteria that thrive without oxygen and produce gases as they grow
e.common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
f.fatal neurodegenerative disease caused by a prion that mainly affects cattle
g.poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
h.illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
i.infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
j.spread of bacteria,viruses,or other harmful substances from one surface to another
k.infection during pregnancy can cause miscarriage and stillbirth
​Salmonella

Question 68

Match each term with the appropriate definition.
a.as few as 10 of these bacteria may cause death by kidney failure in vulnerable people
b.the most common cause of food-borne illness in the United States
c.it is estimated that over 1,027,000 cases of this infection occur in the United States each year
d.bacteria that thrive without oxygen and produce gases as they grow
e.common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
f.fatal neurodegenerative disease caused by a prion that mainly affects cattle
g.poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
h.illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
i.infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
j.spread of bacteria,viruses,or other harmful substances from one surface to another
k.infection during pregnancy can cause miscarriage and stillbirth
E.coli 0157:H7​

Question 69

Match each term with the appropriate definition.
a.as few as 10 of these bacteria may cause death by kidney failure in vulnerable people
b.the most common cause of food-borne illness in the United States
c.it is estimated that over 1,027,000 cases of this infection occur in the United States each year
d.bacteria that thrive without oxygen and produce gases as they grow
e.common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
f.fatal neurodegenerative disease caused by a prion that mainly affects cattle
g.poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
h.illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
i.infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
j.spread of bacteria,viruses,or other harmful substances from one surface to another
k.infection during pregnancy can cause miscarriage and stillbirth
C.botulinum​​

Question 70

Match each term with the appropriate definition.
a.as few as 10 of these bacteria may cause death by kidney failure in vulnerable people
b.the most common cause of food-borne illness in the United States
c.it is estimated that over 1,027,000 cases of this infection occur in the United States each year
d.bacteria that thrive without oxygen and produce gases as they grow
e.common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
f.fatal neurodegenerative disease caused by a prion that mainly affects cattle
g.poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
h.illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
i.infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
j.spread of bacteria,viruses,or other harmful substances from one surface to another
k.infection during pregnancy can cause miscarriage and stillbirth
prion​

Question 71

Match each term with the appropriate definition.
a.as few as 10 of these bacteria may cause death by kidney failure in vulnerable people
b.the most common cause of food-borne illness in the United States
c.it is estimated that over 1,027,000 cases of this infection occur in the United States each year
d.bacteria that thrive without oxygen and produce gases as they grow
e.common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
f.fatal neurodegenerative disease caused by a prion that mainly affects cattle
g.poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
h.illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
i.infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
j.spread of bacteria,viruses,or other harmful substances from one surface to another
k.infection during pregnancy can cause miscarriage and stillbirth
Listeria​

Question 72

Match each term with the appropriate definition.
a.as few as 10 of these bacteria may cause death by kidney failure in vulnerable people
b.the most common cause of food-borne illness in the United States
c.it is estimated that over 1,027,000 cases of this infection occur in the United States each year
d.bacteria that thrive without oxygen and produce gases as they grow
e.common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
f.fatal neurodegenerative disease caused by a prion that mainly affects cattle
g.poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
h.illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
i.infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
j.spread of bacteria,viruses,or other harmful substances from one surface to another
k.infection during pregnancy can cause miscarriage and stillbirth
food-borne illness​