Deck 12: Food Safety and Food Technology

Question 1

​The difference between foodborne infection and foodborne intoxication is that:

A)foodborne intoxication results from chemicals produced by microbes.
B)foodborne intoxication requires oxygen for microbes to multiply.
C)​foodborne infection can be detected by a bad odor in food.
D)​foodborne infection cannot result from eating raw vegetables.
E)​foodborne intoxication cannot be transmitted to human beings through food and water.

Answer 1

A

Question 2

All varieties of sushi are made from raw fish.

Answer 2

False

Question 3

​After cooking,foods should be held at ____° F or higher until served.

A)110
B)120
C)​130
D)​140
E)​180

Answer 3

D

Question 4

​BHT protects fruits and vegetables from browning caused by exposure to oxygen.

Question 5

​Water-soluble vitamins are affected by canning.

Question 6

​Adults are more susceptible to the ill effects of pesticides in foods than infants and children.

Question 7

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

Question 8

​Which of the following is most susceptible to bacterial contamination?

A)roast
B)steak
C)​ground meat
D)​chicken
E)​shellfish

Question 9

​The foodborne infection that is most commonly a result of eating contaminated eggs or poultry is caused by:

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

Question 10

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

Question 11

​Which group should avoid all uncooked or undercooked eggs?

A)athletes in training
B)healthy adults
C)​people with colds
D)​women over 30 years old
E)​the elderly

Question 12

​Salmonella bacteria from a hen may enter the egg she lays as well as contaminate its shell.

Question 13

​The Food and Drug Administration is charged with ensuring 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 14

​Numerous health organizations have concluded that irradiation of food is safe and can improve food safety in the United States and the world.

Question 15

​Incidental food additives sometimes find their way into foods,and adverse effects are common.

Question 16

​Properly irradiated food does not become radioactive.

Question 17

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

Question 18

​Raw produce does not pose a threat for foodborne illness because it is low in protein content.

Question 19

​Which method should be used to thaw frozen meats?

A)thawing beside a heat source such as a fire
B)defrosting at room temperature
C)​defrosting in a bath of warm water
D)​thawing under hot,running water
E)​refrigerator thawing

Question 20

​Current evidence indicates that moderate intakes of nonnutritive sweeteners pose no health risks.

Question 21

​Sulfites destroy a lot of what nutrient?

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

Question 22

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

A)salt and BHT
B)nitrites and vitamin C
C)​sugar and tartrazine
D)​salt and sugar
E)​sulfites and citric acid

Question 23

​What is your strategy of reducing your intake of pesticide residues?

A)Wash but don't 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)​Trim the fat from meat.
E)​Cook and eat poultry and fish with the skin.

Question 24

​Which synthetic sweetener should not be consumed by individuals with phenylketonuria?

A)saccharin
B)sucralose
C)​aspartame
D)​neotame
E)​stevia

Question 25

​The word organic on the label is no guarantee that a food is:

A)completely pesticide-free.
B)fertilized with manure or vegetable compost.
C)​grown without hormones or antibiotics.
D)​produced without genetic modification.
E)​inspected by the USDA.

Question 26

​Nitrites are commonly found in what food?

A)hot dogs
B)fresh grapes
C)​snack foods
D)​grilled meat
E)​diet soft drinks

Question 27

​Which terms on a food label has a specific meaning defined by labeling regulations?

A)x-ray treated
B)free-range
C)​organic
D)​natural
E)​locally grown

Question 28

​How does modified atmosphere packaging protect foods?

A)It kills anaerobic bacteria.
B)It increases oxidative browning.
C)​It reduces growth of oxygen-dependent bacteria.
D)​It prevents the bacteria Clostridium botulinum from multiplying.
E)​It promotes rancidity.

Question 29

​Which food would you not choose for a picnic?

A)fresh fruits
B)mixed green salad
C)​breads and crackers
D)​canned cheeses
E)​unpasteurized juice

Question 30

​Which statements concerning the GRAS list is true?

A)It includes a list of additives believed to be safe.
B)It is a list of new additives awaiting approval from the FDA.
C)​It is not subject to revision.
D)​It includes additives that have been banned from the U.S.food supply.
E)​It does not include any nonnutritive sweeteners.

Question 31

​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)PCBs
C)​mercury
D)​cadmium
E)​methane

Question 32

​Which statement about olestra is true?

A)It passes through the digestive tract unabsorbed.
B)It is fortified with vitamin C.
C)​It can cause dangerous side effects.
D)​It binds water-soluble vitamins.
E)​Even small doses can cause digestive distress. 

Question 33

​Nitrites are added to foods to:

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

Question 34

​To avoid poisoning by toxins,you would be well-advised to:

A)store potatoes on the windowsill.
B)eat only "natural" foods.
C)​avoid all seafood.
D)​always eat cabbage raw,not cooked.
E)​consume a variety of foods.

Question 35

​A legitimate reason to buy organic foods is:

A)to avoid adverse effects of pesticides.
B)to increase nutrient intakes without eating different foods.
C)​to eat healthier candy bars and snack chips.
D)​to avoid imported foods.
E)​to support sustainable agriculture.

Question 36

​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 37

​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)​nitrites

Question 38

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

A)nitrogen
B)sulfites
C)​BHA
D)​nitrosamines
E)​BHT

Question 39

​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 40

​To prevent serious illness from consuming oysters you would:

A)consume them raw with hot sauce.
B)drink whiskey with the raw oysters.
C)​eat them fully cooked and not raw.
D)​avoid them altogether.
E)​consume them raw only if they come from a reputable source.

Question 41

​Frozen foods' nutrient content is similar to that of:

A)dried foods.
B)canned foods.
C)​foods that have undergone extrusion.
D)​fresh foods.
E)​foods boiled for an extended period.

Question 42

​The proper way to wash hands when handling foods is to:

A)rinse hands in cool water for 30 seconds or more.
B)lather hands with soap and warm water and scrub for at least 20 seconds.
C)​rub antibacterial sanitizing rub on dry hands.
D)​quickly run hands under very hot water for 5 seconds then scrub with soap for 15 seconds.
E)​never use a towel to dry hands;always use an air dryer.

Question 43

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 mid-day meal has been finished.This year,several family members wake up the next day with vomiting,stomach cramps,and diarrhea.Which foodborne contaminant was the most likely culprit?

A)Clostridium botulinum
B)Salmonella bacteria
C)​Shiga toxin-producing E.coli
D)​Giardia lamblia parasite
E)​Listeria bacterium

Question 44

​If pesticides have been used on fresh fruits and vegetables,what do you know about the safety of those foods?

A)There is no pesticide residue left when they 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 the foods.
D)​Pesticides will kill all of the insects on the foods.
E)​Using a commercial fruit or vegetable "wash" is the only way to remove pesticides.

Question 45

What strategy helps to ensure that your home-canned food does not contain the botulinum toxin?

A)Follow proper canning techniques.
B)Freeze the canned food.
C)​Test the soil in which the food was grown.
D)​Consume the canned food within 12 months.
E)​Add an antioxidant before canning.

Question 46

​A processing technique that preserves food by boiling it and sealing it in an impervious container is called:

A)freezing.
B)drying.
C)​extrusion.
D)​canning.
E)​capping.

Question 47

​Which statement about the "Core Four" practices for sanitation 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°-140°F.
E)Raw and ready-to-eat foods should share the same storage areas.

Question 48

​The potato salad you brought to the picnic potluck in the park has been sitting out for 4 hours during the meal 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 it before serving again.
E)​If you intend to eat it later,decontaminate it by boiling or baking.

Question 49

​One difference between Staphylococcus aureus and Clostridium botulinum in foods is that:

A)Clostridium must have an acidic environment to produce toxins.
B)Staph toxins are heat stable and survive cooking.
C)​Clostridium must have exposure to air to survive.
D)​Staph is a very rare type of food intoxication.
E)​Only Clostridium produces toxins.

Question 50

Several hours after eating,a chilled three-bean salad containing home-canned green beans,family members have difficulty breathing and swallowing,double vision,and muscle weakness.What should they do?

A)Go to the hospital immediately because they may have botulism.
B)Drink plenty of fluids to dilute the foodborne toxins.
C)​Lie down to get rid of the symptoms.
D)​Smell the leftover salad to see if it is spoiled.
E)​Take an emetic to induce vomiting.

Question 51

​To avoid cross-contamination of foods:

A)it is good practice to keep a separate cutting board just for raw meats.
B)avoid placing a raw slice of tomato on a cooked hamburger patty.
C)​do not place containers of cooked foods to chill next to each other on the same shelf.
D)​do not thaw raw meats in the refrigerator.
E)​use the same plate for bringing burgers out to the grill and to retrieve the cooked burgers. 

Question 52

​To prevent foodborne illness:

A)check carefully for color and tenderness of a roast chicken.
B)cook hamburgers to medium-rare.
C)​cook your roast in the microwave.
D)​use a thermometer inserted into the thickest part of the food.
E)​hold cooked foods at 100°F for up to 2 hours until serving time.

Question 53

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

A)stomach flu
B)hepatitis
C)​E.coli infection
D)​gastroenteritis
E)​Clostridium botulinum intoxication

Question 54

​The extruding process is based on:

A)exposure to air.
B)grinding and heating.
C)​dehydrating.
D)​boiling and sealing.
E)​packing food in a gas-impermeable container.

Question 55

​What can be said about fresh produce and foodborne illness?

A)Fruits and vegetables are safe because they cannot be infected by illness-causing bacteria.
B)Rinsing produce will remove all contaminants that may be on the surface.
C)​All canned vegetables are safe from bacteria-causing toxins.
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

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

A)viral infections and worms.
B)HIV and AIDS.
C)​warts and rashes.
D)​a foodborne intoxication that he can then pass on to others.
E)​prions and BSe.

Question 57

​When irradiation is used to protect foods from contamination,what happens to the quality of those foods?

A)Vitamin loss is comparable to that of other food processing methods.
B)Fruits will ripen more quickly.
C)​Very slight amounts of residual radiation will remain in the foods.
D)​All foods will have a modest amount of texture change.
E)​The DNA structure remains intact so no quality differences are detectable.

Question 58

​The best way to keep chilled foods safe is to:

A)thaw meats quickly by putting them under running hot water in the sink.
B)put foods that have been sitting out too long into the freezer to cool them down.
C)​refrigerate them immediately after getting home from the grocery store.
D)​put leftover foods into deep containers so the outside layers will cool the inner layers.
E)​keep them at 47 degrees Fahrenheit.

Question 59

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

A)immediately throw away the potato.
B)peel off the green layer and cook the potato.
C)​bake the potato whole because it will get rid of the green layer.
D)​boil the potato because water will remove the green coloring.
E)​dispose of all potatoes that came in contact with this potato.

Question 60

​Which statement best describes the pesticide levels in organic foods?

A)Changing children's diets to conventionally grown foods resulted in a gradual decline of pesticide ingestion.
B)Tested organic foods consistently contain no pesticides or lower levels than conventionally grown foods.
C)​Studies have shown a link between pesticide exposure from conventional foods and health risks.
D)​Choosing organic versions of conventional foods that have tested positive for pesticides is recommended because prices are no higher.
E)​When eating organic foods the risk from pesticide residues is zero.

Question 61

​Why is eating raw or lightly steamed seafood a risky business?

Question 62

​Describe the FDA's position and regulations on genetically modified foods.

Question 63

Besides cross-contamination from other sources,what causes contamination of raw produce and what can consumers do to effectively reduce their risk of foodborne illness from raw produce?

Question 64

​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 nutrient content.
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 causes fewer environmental effects than organic farming methods.

Question 65

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

A)They are fresher than conventional foods.
B)They are completely free of pesticides.
C)​They have a higher nutrient content than conventional foods.
D)​The growing methods used don't harm the environment.
E)​They are associated with a reduced risk of chronic disease.

Question 66

​Explain what olestra is and how it is used and discuss its potential impact on nutrition status.

Question 67

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

A)organic farming.
B)natural selection.
C)​genetic engineering.
D)​selective breeding.
E)​irradiation.

Question 68

​Supporters of genetic engineering for foods state the following as a benefit:

A)the environmental side effects 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 overtake genetically identical plants or animals.
E)​plants and animals can be engineered to contain higher levels of certain vitamins and minerals.

Question 69

What is HACCP,and why is it important?

Question 70

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)​kill all pests that attack specific plants.
E)​mix genes from different members of the same species.

Question 71

A food manufacturer is packaging a new food product that is susceptible to mold and bacterial growth.The food additive he most likely would use to protect the food is:​

A)acetic acid.
B)BHA.
C)​peroxides.
D)​MSG.
E)​citric acid.

Question 72

How would you respond to someone who asks about 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 brain cancer.
C)​The FDA endorses the use of nonnutritive sweeteners within the acceptable daily intake levels as safe.
D)​Current evidence shows that any amount of nonnutritive sweeteners poses no health risks in adults.
E)​Young children can regularly consume nonnutritive sweeteners because they have a more diverse microflora.

Question 73

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

A)vitamin C
B)nitrites
C)​tartrazine
D)​salt
E)​MSG

Question 74

​The use of selective breeding in human agriculture:

A)is a very recent scientific concept.
B)involves crossing boundaries between species.
C)​can involve analysis of DNA from successful seedlings.
D)​is successful only in plants.
E)​involves selecting the least successful farm animals and plants for breeding with more successful ones.

Question 75

​To protect the vitamin content of vegetables:

A)keep them at room temperature.
B)avoid frozen or dried forms when shopping.
C)​cook them with salt at high temperatures.
D)​boil them in large amounts of water.
E)​steam or microwave them.

Question 76

Describe three of the four methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.

Question 77

​To control the safety of additives in foods manufacturers must follow certain rules,which include:

A)using only additives included on the permanent GRAS list.
B)submitting proof that a new additive is safe after numerous tests.
C)​not using any additives that have a toxic effect at high doses.
D)​using only additives that cannot be detected or measured in foods.
E)​using only USDA-approved food additives.

Question 78

​Which food processing methods have the greatest negative effect on the food's nutrient profile?

A)skimming of fat from whole milk
B)irradiation of berries before packaging
C)​commercial canning of fish
D)​commercial prewashing and cutting of fresh vegetables
E)​extrusion of corn to make puffs

Question 79

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 re-heat.
C)​select plastic cups with recycle codes 3 or 7 for microwave heating.
D)​use glass or ceramic containers for heating foods in the microwave.
E)start on medium-high power,then increase to high power during the second half of the heating time.

Question 80

A person eating in an Asian restaurant has just finished a meal and immediately experiences burning and flushing of her skin and a headache.What ingredient added to the foods may have brought about this reaction?​

A)nitrites
B)sulfites
C)​monosodium glutamate
D)​methylmercury
E)​fish toxins