Deck 12: Food Safety, Technology, and the New Food Movement

Question 1

Food insecurity is defined as

A) low family income that prevents the purchase of pesticide-free foods.
B) lack of ability to regularly obtain foods with sufficient Calories and nutrients.
C) health threats from imported foods.
D) the loss of variety in available food crops.

Answer 1

lack of ability to regularly obtain foods with sufficient Calories and nutrients.

Question 2

What is the deadliest foodborne bacterial pathogen?

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

Answer 2

Salmonella

Question 3

The foodborne illness caused by Campylobacter is associated with consuming

A) grains that have been stored in a moist environment.
B) raw eggs.
C) tapeworms.
D) uncooked fruits or vegetables.

Answer 3

raw eggs.

Question 4

Which of the following bacteria causes foodborne illness by releasing a toxin?

A) hepatitis A
B) Norwalk virus
C) Salmonella
D) Clostridium botulinum

Question 5

Which of the following can be potentially contaminated with Clostridium botulinum toxin?

A) green potatoes
B) poisonous mushrooms
C) raw honey
D) raw milk

Question 6

Eating undercooked pork can cause trichenellosis when it contains

A) mycotoxins.
B) helminth larvae.
C) Shigella bacteria.
D) prions.

Question 7

The vitamin that is often added to fat-based products in order to prevent rancidity is

A) vitamin A
B) thiamin.
C) vitamin C
D) vitamin E

Question 8

Which of the following is NOT one of the body's defenses against foodborne microbes?

A) vomiting and diarrhea
B) enzymes in saliva
C) hydrochloric acid in the stomach
D) decreased inflammatory response

Question 9

Which agency monitors all confirmed cases of foodborne illness?

A) FDA
B) CDC
C) USDA
D) EPA

Question 10

Which of the following are fungi?

A) spongiforms
B) helminths
C) prions
D) molds

Question 11

Potatoes exposed to prolonged light can produce which toxin?

A) botulism toxin
B) Shiga toxin
C) solanine toxin
D) mycotoxin

Question 12

Which of the following is True concerning the safe storage of leftovers?

A) Leftovers should be refrigerated after they cool.
B) Summer picnic leftovers should be refrigerated within four hours.
C) Leftovers should be refrigerated only for up to a few days.
D) Store large quantities of leftovers in a deep container.

Question 13

In 2012, what percentage of Americans experienced food insecurity?

A) 14.5
B) 47.5
C) 52.5
D) 85.3

Question 14

Marguerite likes fish and seafood, but she is concerned about its mercury content. Which of the following would you advise her to avoid?

A) swordfish
B) cod
C) salmon
D) shrimp

Question 15

Which of the following food preservation methods limits spoilage by replacing oxygen with an inert gas?

A) aseptic packaging
B) high-pressure processing
C) pasteurization
D) modified atmosphere packaging

Question 16

Cows, pigs, and other animals treated with antibiotics are a potential source of

A) mycotoxins.
B) methicillin-resistant Staphylococcus aureus (MRSA).
C) lead.
D) mercury.

Question 17

Which of the following are most likely to contain nitrites?

A) canned vegetables
B) milk and yogurt
C) beer and wine
D) processed meats

Question 18

Which of the following is a process that uses gamma rays to eliminate harmful bacteria?

A) irradiation
B) aseptic packaging
C) genetic modification
D) pasteurization

Question 19

In the United States iodine is added to which of the following in order to reduce the incidence of goiter?

A) municipal water supplies
B) breads and cereals
C) table salt
D) baby food

Question 20

What does the "Fair Trade Certified" logo on a food product indicate?

A) It is grown within 100 miles of where it is sold.
B) It has been produced without exploiting workers or damaging the environment.
C) It is grown on a corporate farm that meets federal guidelines.
D) It is produced in a country that participates in the North American Free Trade Agreement (NAFTA).

Question 21

Which of the following is NOT an advantage of using biopesticides?

A) degrade rapidly and are easily washed away by water
B) do not leave pesticide residues on crops
C) target and eliminate a variety of insects
D) low impact on the environment

Question 22

Which of the following foods contains emulsifiers?

A) canned maraschino cherries
B) frozen vegetables
C) mayonnaise
D) packaged ground beef

Question 23

Which government agency regulates the labeling, sale, distribution, use, and disposal of all pesticides in the United States?

A) FDA
B) USDA
C) EPA
D) CDC

Question 24

Chemicals that interfere with the organs that release hormones are known as

A) biomagnifiers.
B) neurotoxins.
C) endocrine disruptors.
D) sulfites.

Question 25

Which of the following is NOT a practice associated with the green revolution?

A) selective breeding to produce high-yield varieties of grains
B) farming methods that enhance soil conservation
C) industrial farming techniques
D) increased use of fertilizers and pesticides

Question 26

Which of the following is an example of a sustainable agricultural practice?

A) irrigation
B) use of herbicides instead of pesticides
C) use of mechanical harvesters to reduce labor costs
D) crop rotation

Question 27

What are the main goals of the slow food movement?

A) promote cultivation of nutritious foods and enhance biodiversity
B) promote decreased caloric intake and fight global obesity
C) spread advanced farming technology to developing countries and enhance food security
D) promote home canning and food preservation and enhance food safety

Question 28

What food additive is used to keep moisture in foods such as chewing gum and shredded coconut?

A) emulsifiers
B) desiccants
C) stabilizers
D) humectants

Question 29

Which of the following measures was enacted with the Food Safety Modernization Act of 2011?

A) reduction of inspection standards
B) relaxation of regulations related to imported foods
C) authorization of FDA to issue mandatory recalls
D) exemptions for food-processing facilities to comply with food-handling standards

Question 30

Which of the following arises from ingesting food or water that contains harmful microorganisms, their toxins, or other chemicals?

A) iron-deficiency anemia
B) foodborne illness
C) kwashiorkor
D) type 1 diabetes

Question 31

Which of the following preservatives, used in beer and wine, can trigger asthma, headaches, or other symptoms in some people?

A) nitrites
B) nitrates
C) sulfites
D) humectants

Question 32

The potentially harmful chemicals released by factories, farms, and cars that can enter the food supply are known as

A) GMOs.
B) persistent organic pollutants.
C) preservatives.
D) prions.

Question 33

Which process is used to create a genetically modified organism?

A) recombinant DNA technology
B) biomagnification
C) cross-contamination
D) irradiation

Question 34

Which infectious protein can lead to mad cow disease?

A) Giardia
B) dinoflagellate
C) recombinant DNA
D) prion

Question 35

Which of the following are poisonous chemicals produced by fungi?

A) prions
B) mycotoxins
C) helminths
D) protozoa

Question 36

The danger zone of bacterial growth is a range of temperature at which many microorganisms capable of causing human illness thrive. Which of the following falls within the danger zone?

A) temperature inside a properly functioning freezer
B) temperature inside a properly functioning refrigerator
C) room temperature
D) temperature at which bread bakes

Question 37

A form of sterilization using high temperatures for a short time is called

A) freeze-drying.
B) irradiation.
C) high-pressure processing.
D) pasteurization.

Question 38

Which list identifies substances used in foods that are considered non-harmful based on a history of long-term use or on the consensus of qualified experts?

A) Generally Recognized as Safe (GRAS)
B) Genetically Modified Organisms (GMOs)
C) Delaney Clause (DC)
D) Adverse Reaction Monitoring System (ARMS)

Question 39

In the United States, which of the following products are commonly genetically modified organisms?

A) chicken and pork
B) milk and eggs
C) soybeans and corn
D) green and red peppers

Question 40

Which of the following would be most at risk of developing a foodborne illness?

A) a pregnant woman
B) a developing fetus
C) a middle-aged man in good health
D) an endurance athlete

Question 41

Which of the following is NOT a factor in the emergence of foodborne illness as a major public health problem?

A) recombinant DNA technology
B) mass-production of foods
C) globalization of food processing
D) declining government oversight

Question 42

What is the process by which fat-soluble pollutants build up in increasing amounts from the bottom to higher levels of the food chain?

A) cross-contamination
B) endocrine disruption
C) biomagnification
D) bisphenol A

Question 43

Which chemical can leach from canned foods and plastic packaging and interfere with the body's endocrine system?

A) bisphenol A
B) dioxin
C) sulfite
D) nitrosamine

Question 44

What is a major dietary source of dioxins?

A) tofu
B) beer and wine
C) mushrooms
D) fatty meats

Question 45

Walmart and McDonald's Corporation revealed new policies opposing sustainable agricultural practices.

Question 46

Most foodborne illness is caused by mold.

Question 47

It is impossible to know if a food sold in the United States has been irradiated to kill microorganisms.

Question 48

It is safe to thaw frozen foods on the kitchen counter as long as the room temperature is less than 85°F.

Question 49

The toxins produced by microbes are destroyed by heat.

Question 50

One limitation of using aseptic packaging is that it is an environmentally unfriendly process.

Question 51

Organic farmers cannot use pesticides in any circumstance.

Question 52

Canada and the European Union have banned the use of recombinant bovine growth hormone (rBGH).

Question 53

The color and texture of cooked meat or poultry are reliable indicators that the food is free of microorganisms and safe to eat.

Question 54

Organic farms typically follow sustainable agricultural practices.

Question 55

Chemical residues from pesticides that remain in foods are safe to consume for all individuals.

Question 56

The FDA has banned the addition of nitrites to processed meats.

Question 57

"Food deserts"are areas in developing countries in which food cannot be grown.

Question 58

Describe how the human body defends itself after contracting a foodborne illness.

Question 59

Discuss the four basic steps that the U.S. Department of Health and Human Services recommends for safe food handling.

Question 60

Describe how organic farming practices differ from traditional methods.

Question 61

Describe four ways to avoid foodborne illnesses when eating out.

Question 62

Identify and describe three initiatives that individuals, communities, and businesses have taken part in to promote sustainable agriculture and food diversity.

Question 63

Jackie is on a limited budget but wants to purchase organic foods because they are sustainably produced. Evaluate the benefits and limitations of organic foods and make a recommendation to guide Jackie's choices.

Question 64

Discuss four potential ways in which your actions as a consumer could contribute positively to global food security.

Question 65

Because they do not contain proteins, GMOs pose no allergy risk.

Question 66

Discuss the benefits and concerns regarding genetically modified foods.

Question 67

Which of the following is False regarding prions and mad cow disease?

A) Symptoms show up immediately after a person eats infected meat.
B) Prions are found in the animal tissue of infected animals.
C) Cattle may contract the disease by eating contaminated feed.
D) Mad cow disease primarily affects the neurological system.

Question 68

Cases of mad cow disease have occurred only in Europe.

Question 69

Describe the safety standards taken by the U.S. government and the beef industry to prevent outbreaks of mad cow disease.

Question 70

The U.S. Food and Drug Administration advises that grilled food should be

A) allowed to cool for more than 30 minutes before eaten.
B) tested with a food thermometer to ensure it reaches an adequate temperature.
C) kept warm during transport to a picnic site in the hot trunk of a car.
D) cooked slowly over a low flame.

Question 71

Tofu contains high levels of

A) dioxins.
B) hormones.
C) protein.
D) antibiotic residue.

Question 72

What is the U.S. Food and Drug Administration's policy on the labeling of genetically modified organisms (GMOs)?

A) The FDA supports voluntary labeling of GMOs.
B) The FDA requires that all GMOs be identified on a food label.
C) The FDA requires that all foods contain a general warning about GMOs.
D) The FDA canceled the GMO labeling requirement after widespread public opposition.