Deck 19: Consumer Concerns About Foods and Water

Question 1

According to the Centers for Disease Control and Prevention, how many people in the United States experience foodborne illnesses every year?

A)24 million
B)36 million
C)48 million
D)60 million
E)72 million

Answer 1

C

Question 2

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)Perfringens.
D)Campylobacter jejuni.
E)Staphylococcus aureus

Answer 2

B

Question 3

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

Answer 3

D

Question 4

The seal "Graded by USDA" that appears on packaged meat and poultry means that the product is

A)uncooked.
B)not hazardous.
C)free of bacteria.
D)assessed for tenderness.
E)humanely slaughtered.

Question 5

What fraction of reported foodborne illnesses can be attributed to the food industry?

A)1/10
B)1/3
C)1/2
D)2/3
E)4/5

Question 6

What is the leading cause of food contamination in the United States?

A)Naturally occurring toxicants
B)Food poisoning from microbes
C)Pesticide residues from farmers
D)Food additives from the food industry
E)Deliberate contamination

Question 7

The industrial application of heat to inactivate most but not all bacteria in a food is commonly known as

A)sanitization.
B)sterilization.
C)pasteurization.
D)depathogenation.
E)irradiation.

Question 8

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?

A)The Two-Forty-One-Forty rule
B)Safe Handling Certification Program
C)Hazard Analysis Critical Control Points
D)North American Residue Monitoring Program
E)Precautionary Principle

Question 9

Clostridium botulinum poisoning is a hazard associated with

A)nitrosamines.
B)rotting vegetables.
C)unpasteurized milk.
D)improperly canned vegetables.
E)unwashed fruits.

Question 10

Which of the following is a characteristic of botulism?

A)A chief symptom is diarrhea
B)A full recovery may take years
C)It is caused by the organism Staphylococcus aureus
D)It is a toxicant produced in foods stored under aerobic conditions
E)Symptoms may take several weeks to appear.

Question 11

What organism is responsible for producing the most common food toxin?

A)Escherichia coli
B)Vibrio vulnificus
C)Staphylococcus aureus
D)Lactobacillis acidophilus
E)Clostridium perfringens

Question 12

What is the international agency that has adopted standards to regulate the use of pesticides?

A)FAO
B)FDA
C)CDC
D)USDA
E)WHO

Question 13

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

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

Question 14

What term defines the measure of the probability and severity of harm?

A)Risk
B)Safety
C)Hazard
D)Toxicity
E)Danger

Question 15

A few years ago a foodborne illness outbreak was reported by a national restaurant chain. After dozens of people were infected, authorities determined that employees of the restaurant had used the same knife to cut raw meat products as they did for produce items such as lettuce. Which of the following terms most likely describes the employees' neglect that led to the patrons of the restaurant becoming ill?

A)Contamination
B)Cross-contamination
C)Hazard Analysis Critical Control Points
D)Inappropriate monitoring of food temperatures
E)Improper cooking procedures

Question 16

Which of the following foods are associated with illness from Salmonella?

A)Raw vegetables
B)Pickled vegetables
C)Home-canned vegetables
D)Raw meats, poultry, and eggs
E)Raw fruits

Question 17

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 18

Which of the following is the major food source for transmission of Campylobacter jejuni?

A)Raw poultry
B)Contaminated grains
C)Imported soft cheeses
D)Undercooked beef hot dogs
E)Raw fruits and vegetables

Question 19

What term describes the possibility of harm from normal use of a substance?

A)Hazard
B)Toxicity
C)Bioinsecurity
D)Food insecurity
E)Riskiness

Question 20

The potential of a substance to harm someone is known as

A)a hazard.
B)toxicity.
C)risk level.
D)safety level.
E)liability.

Question 21

What is the primary source of dietary mercury?

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

Question 22

What is the minimum recommended safe temperature (°F) to heat leftovers?

A)140
B)152
C)165
D)180
E)212

Question 23

Many countries restrict the varieties of commercially-grown lima beans due to the seed's content of

A)cyanide.
B)solanine.
C)goitrogens.
D)hallucinogens.
E)narcotic-like substances.

Question 24

To minimize the possibility of foodborne illness, hamburger should be cooked to an internal temperature (°F) of at least

A)125.
B)140.
C)160.
D)195.
E)212.

Question 25

Which of the following is a feature of naturally occurring food toxicants?

A)Lima beans contain deadly cyanide compounds.
B)The toxic solanine in potatoes is inactivated by cooking.
C)The toxic laetrile in certain fruit seeds is a moderately effective cancer treatment.
D)Mustard greens and radishes contain compounds that are known to worsen a cholesterol problem.
E)Even small amounts of goitrogen-containing vegetables can cause thyroid problems.

Question 26

What nutrients in foods are most vulnerable to losses during food handling and preparation?

A)Trace minerals
B)Fat-soluble vitamins
C)Polyunsaturated fats
D)Water-soluble vitamins
E)Simple carbohydrates

Question 27

The extent to which an environmental contaminant lingers in the environment or body is referred to as

A)persistence.
B)degradation rate.
C)binding capacity.
D)constancy.
E)perseverance.

Question 28

How many varieties of fruits and vegetables are imported from other countries into the U.S.?

A)200
B)400
C)600
D)800
E)1000

Question 29

In cows infected with mad cow disease, which of the following tissues is generally free of the infectious agents?

A)Brain
B)Muscle
C)Spinal cord
D)Nerves
E)Eyes

Question 30

The increase in the concentration of contaminants in the tissues of animals high on the food chain is termed

A)bioaccumulation.
B)hyperconcentration.
C)evolutionary containment.
D)functional high-level accumulation.
E)biomassing.

Question 31

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

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

Question 32

Which of the following are examples of heavy metals?

A)Mercury and lead
B)Iron and chromium
C)Carbon and nitrogen
D)Molybdenum and fluoride
E)Manganese and magnesium

Question 33

What was the toxic substance that accidentally found its way into the food chain in the early 1970s and to which almost all of Michigan's residents became exposed?

A)Lead acetate
B)Methylmercury
C)Listeria monocytogenes
D)Polybrominated biphenyl
E)Perfluorooctanoic acid

Question 34

Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by

A)children.
B)adolescents.
C)adults.
D)elderly.
E)animals used for food.

Question 35

What is the safe refrigerator storage time for uncooked steaks, cooked chicken, opened packages of lunch meats, and tuna salad?

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

Question 36

Which of the following is a characteristic of heavy metals in the U.S. food supply?

A)Virtually all fish contain trace amounts of mercury.
B)Mercury contamination of fish is most severe in tuna.
C)Toxicity is most severe in the elderly population group.
D)Contamination is usually greater in farm-raised fish than in ocean fish.
E)Older fish are generally safer than younger fish, since they have had more time to excrete the mercury.

Question 37

What term is used to describe the highest level of a pesticide that is allowed in a food when the pesticide is used according to label directions?

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

Question 38

What unintended benefit is derived from the freezing of fish by the food industry?

A)The fish becomes tenderized.
B)Mature parasitic worms are killed.
C)Botulinum toxin becomes inactivated.
D)The toxins from hepatitis A and B are destroyed.
E)It will cook more rapidly when thawed.

Question 39

What percentage of foods imported from other countries are tested?

A)1
B)5
C)10
D)15
E)20

Question 40

What is the principal factor related to solanine concentration in potatoes?

A)Contamination
B)Irradiation malfunction
C)Soil heavy metal content
D)Improper storage conditions
E)Cooking at very high temperatures in oil

Question 41

Which of the following toxic substances are formed from production of paper products used in food packaging?

A)PBBs
B)URPs
C)Dioxins
D)BHT and BHA
E)PFOA

Question 42

What are bacteriophages in the food supply?

A)Intentional food additives
B)Unusually deadly foodborne bacteria
C)Two or more pathogenic organisms on the same food
D)Bacteria that are resistant to common cooking methods
E)Bacteria used to test food for potentially dangerous contaminants

Question 43

What sweetener should be avoided by people with PKU?

A)Neotame
B)Sucralose
C)Aspartame
D)Acesulfame-K
E)Invert sugar

Question 44

When a slice of fresh apple turns a brown color, this is most likely the result of

A)oxidation.
B)dehydration.
C)microbial contamination.
D)ethylene oxide treatment in the ripening process.
E)lack of nutrients in the apple itself.

Question 45

What vitamin undergoes the most destruction in foods preserved with sulfites?

A)Folate
B)Thiamin
C)Vitamin D
D)Ascorbic acid
E)Vitamin K

Question 46

Which of the following foods represents a common source of acrylamide intake in the United States?

A)Raw fruits
B)French fries
C)Raw vegetables
D)Grilled seafood
E)White rice

Question 47

Which of the following is a feature of the substance BHT?

A)It is a food antimicrobial.
B)It is a common food colorant.
C)It contributes significantly to the total additive intake from the diet.
D)It decreases cancer formation when given in large amounts to animals exposed to carcinogens.
E)It shortens the lives of animals when it is fed in very large amounts.

Question 48

The flavor enhancer MSG represents a dietary source of

A)sulfite.
B)sodium.
C)acrylamide.
D)bicarbonate.
E)manganese.

Question 49

What is the standard chemical used to remove caffeine from coffee beans?

A)Nitric acid
B)Sodium propionate
C)Methylene chloride
D)Polybrominated biphenyl
E)Hydrochloric acid

Question 50

What is the only food intended to be consumed raw in which the FDA allows the use of sulfite additives?

A)Grapes
B)Lettuce
C)Carrots
D)Strawberries
E)Apples

Question 51

Of the following, which is used most widely as an antimicrobial agent?

A)Sugar
B)Saccharin
C)Sodium nitrite
D)Sodium propionate
E)Alcohol

Question 52

Sugar and salt are used as antimicrobial agents in foods because they prevent microbial use of the food's

A)fat.
B)water.
C)protein.
D)carbohydrate.
E)micronutrients.

Question 53

What is the name of the rule that modifies the original meaning of the Delaney Clause?

A)GRAS list
B)Bonnie Clause
C)De minimis rule
D)No-risk standard
E)Precautionary Principle

Question 54

What level of lifetime cancer risk to human beings from a food additive is accepted by the FDA?

A)1 in 100
B)1 in 1,000
C)1 in 1,000,000
D)1 in 100,000,000
E)1 in 1,000,000,000,000

Question 55

Food producers are allowed to label a food product as organic if it

A)has been irradiated.
B)contains genetically engineered ingredients.
C)was made with at least 95% organic ingredients.
D)was grown with fertilizer made from sewer sludge.
E)was grown in the U.S.

Question 56

What defines the FDA's de minimis rule?

A)A requirement that the least toxic food additive be used on foods
B)The minimum amount of a food particle that can be detected
C)The minimum amount of nitrite that can be added to foods to prevent spoilage over a certain time frame
D)The amount of a food additive that causes no more than a one-in-a-million lifetime risk of cancer to human beings
E)The amount of a food additive that causes no more than a one-in-a-million risk of birth defects in human beings

Question 57

The upper safe level of intake for aspartame-sweetened soft drinks (cans/day) for a normal 70 kg adult is approximately

A)1.
B)5.
C)10.
D)20.
E)50.

Question 58

Which of the following is a feature of aspartame?

A)Its sweetness increases with heat.
B)It is made up of three amino acids.
C)It is recommended for people with PKU.
D)Two of its breakdown products include methanol and formaldehyde.
E)It has been removed from the market by the FDA.

Question 59

A feature of sulfite food additives is that they

A)are frequently used in wines.
B)inhibit growth of most microbes.
C)interact with folate to inhibit its absorption.
D)are one of the few substances to have virtually no side effects.
E)are one of the most expensive additives.

Question 60

What is the term that describes the allowance of most additives in foods at levels 100 times below the lowest level known to cause any harmful effects?

A)Toxicity range
B)Zone of hazard
C)Acceptable area
D)Margin of safety
E)Risk acceptability

Question 61

What is the process by which water is purified by pressurizing it and forcing it across a membrane?

A)Ozonation
B)Distillation
C)Reverse osmosis
D)Activated carbon filtration
E)Pasteurization

Question 62

What is meant by potable water?

A)Water fit for drinking
B)Water that must be boiled before drinking
C)Water that must be chlorinated before drinking
D)Water suitable only for use on lawns and gardens
E)Water to which fluoride has been added

Question 63

Which of the following is a feature of bovine growth hormone use in the United States?

A)It decreases udder infections in cows.
B)It cannot be detected in meat or milk of cows receiving it.
C)If consumed from foods, it is denatured by enzymes in the GI tract.
D)If consumed from foods, it could potentially stimulate receptors for human growth hormone.
E)Testing of BGH has indicated that its risks to human health are, at most, minor.

Question 64

____________________ refers to sterilizing a food by exposure to energy waves, similar to ultraviolet light and microwaves

Question 65

In the late 1970s, women in Taiwan Women who had eaten the rice oil tainted with ____________________ gave birth to children with developmental problems.

Question 66

Which of the following is a characteristic of antibiotic use in animals raised for human consumption?

A)Meat from animals fed antibiotics contains resistant bacteria.
B)Antibiotic use in dairy cows often gives the milk off-flavors.
C)The antibiotic levels are essentially zero by the time the food reaches consumers.
D)Although some antibiotics may be present in the food, the level is too low to induce adverse side effects even in sensitive people.
E)The FDA lacks legal authority to investigate the impact of this antibiotic use on human health.

Question 67

The toxin produced in improperly refrigerated meats that can cause diarrhea, nausea, vomiting, abdominal cramps and fever in 1 to 6 hours is ____________________.

Question 68

Genetic engineering of broccoli to increase the selenium content has inadvertently lowered the content of

A)fiber, an indigestible carbohydrate.
B)vitamin C, a water-soluble antioxidant.
C)sulforaphane, an anticancer phytochemical.
D)chlorophyll, a magnesium-containing substance.
E)vitamin E, a fat-soluble antioxidant.

Question 69

What is the average yearly intake (gallons) per person of bottled water in the United States?

A)15
B)30
C)45
D)60
E)75

Question 70

____________________ refers to the accumulation of contaminants in the flesh of animals high on the food chain.

Question 71

Water that has the odor of "rotten eggs" is most likely contaminated with

A)sulfur.
B)dioxins.
C)Giardia.
D)Cryptosporidium.
E)chloramines.

Question 72

____________________ is found in undercooked ground beef and can cause severe bloody diarrhea, abdominal cramps, and vomiting lasting 5 to 10 days.

Question 73

Improvements in nutrient composition, such as when corn is genetically modified to contain higher amounts of its limiting amino acids, is a strategy known as

A)biofortification.
B)reverse DNA enrichment.
C)USDA approved enrichment.
D)nutritional transdevelopment.
E)artificial fortification.

Question 74

The organism spread by person-to-person contact as well as raw foods, salads and sandwiches, causing vomiting in 1 to 2 days that can last 1 to 2 days, is ____________________.

Question 75

The Minamata, Japan incident, in which more than 100 individuals, including infants, became ill, many died, and survivors suffered blindness, deafness, lack of coordination, and intellectual deterioration, was caused through the contamination of fish by ____________________.

Question 76

An estimated 97% of Michigan residents were exposed when ____________________ were accidentally mixed in livestock feed that was distributed throughout the state.

Question 77

What is the chief purpose of using ozone as a commercial water treatment?

A)It kills microorganisms.
B)It complexes with heavy metals.
C)It stabilizes the carbon filtration process.
D)It promotes chlorine dissipation and thus enhances taste.
E)It "softens" the water.

Question 78

The FDA has found that the vast majority of apple juice tested contains trace amounts of ___________________.

Question 79

In the United States, all food producers use a(n) ____________________ plan to help prevent foodborne illnesses at their source.

Question 80

Which of the following is a characteristic of antibiotic use in livestock?

A)Development of antibiotic-resistant organisms is very rare.
B)Proper cooking of the meat destroys any traces of antibiotics.
C)Farmers use more than 5 times more antibiotic in livestock than physicians use in people.
D)Because the antibiotics have a short half-life, the FDA permits slaughter of the animals at any time.
E)There is no evidence of harm to the environment or human health from the use of antibiotics in livestock.