Deck 12: Food Safety and Technology: Protecting Our Food

Question 1

According to the Centers for Disease Control and Prevention (CDC),what ratio of Americans experience foodborne illness annually?

A) one in six
B) one in ten
C) one in fourteen
D) nearly one in twenty

Answer 1

A

Question 2

In which of the following foods would Clostridium botulinum be MOST likely to flourish?

A) an open jar of pasta sauce left unrefrigerated
B) raw honey
C) raw eggs, stored on the counter
D) unwashed lettuce

Answer 2

B

Question 3

The addition of iodine to table salt has decreased the incidence of

A) mad cow disease.
B) typhoid fever.
C) goiter.
D) hepatitis A.

Answer 3

C

Question 4

Which of the following is NOT a reason that foodborne illness has become a major U.S.public health threat in recent years?

A) increase in mass-production of foods
B) global supply of ingredients from a great number and type of sources
C) fragmented and underfunded government oversight
D) lack of food safety legislation

Question 5

Which of the following is NOT one of the body's protective responses after encountering foodborne microbes?

A) vomiting and diarrhea
B) increased production of white blood cells
C) fever
D) increased blood glucose levels

Question 6

Pesticides are a family of chemicals

A) added to foods to enhance them in some way.
B) added to foods to help prevent microbial spoilage and enzymatic deterioration.
C) used in the field and in storage areas to decrease destruction caused by weeds, insects, and microorganisms.
D) produced by microorganisms that harm tissues and elicit an immune response.

Question 7

Which of the following is the leading cause of foodborne illness in the United States?

A) prions
B) norovirus
C) E. coli
D) mold

Question 8

Which of these people has the LOWEST risk of suffering serious consequences from a foodborne illness?

A) cancer patient receiving immune system-suppressing drugs
B) infant
C) person with AIDS
D) college student cramming for final exams

Question 9

Which of the following is NOT a type of fungi?

A) mushrooms
B) molds
C) yeasts
D) prions

Question 10

A form of genetic modification practiced for centuries is known as

A) cross composition.
B) gene splicing.
C) selective breeding.
D) recombinant DNA technology.

Question 11

Monosodium glutamate (MSG)in soup,iodine in table salt,and beet extract in strawberry ice cream are all examples of

A) additives.
B) stabilizers.
C) preservatives.
D) genetically modified organisms.

Question 12

Which of the following falls within the "danger zone" of foodborne illnesses?

A) chicken thawing inside a properly functioning refrigerator
B) a frozen turkey thawing at room temperature
C) meat cooking on a hot outdoor grill
D) soup simmering in a slow cooker set at low (200°F)

Question 13

A severe consequence of ingestion of the Clostridium botulinum toxin is

A) bloody diarrhea.
B) paralysis.
C) kidney failure.
D) caner.

Question 14

Which of the following statements is FALSE about the role of fungi in causing adverse food reactions?

A) Fungal contamination of food is a common cause of serious illness.
B) Fungal growth makes food look unappealing.
C) Fungal growth makes food taste unappealing.
D) Most fungi that cause disease in humans are not foodborne.

Question 15

Which of the following environmental conditions would increase the survival and reproduction of most food microorganisms?

A) low humidity
B) a temperature between 40°F and 140°F
C) the absence of oxygen
D) a high (alkaline) pH

Question 16

For a Memorial Day barbecue,friends agree to meet at a lakeside park.The temperature is a mild 75°F.Which of the following practices should they avoid in order to prevent an outbreak of foodborne illness?

A) During transport, keep perishable foods at or below 40°F.
B) Grill hamburgers to medium rare.
C) Do not let perishable food sit out longer than 2 hours.
D) Wash hands thoroughly and frequently.

Question 17

Mycotoxins are most commonly found in

A) undercooked hamburgers.
B) soft cheeses.
C) grains.
D) canned tomatoes.

Question 18

Which of the following produces a neurotoxin?

A) hepatitis A
B) Salmonella
C) Clostridium botulinum
D) Giardia

Question 19

Which of the following is a key provision of the 2011 Food Safety Modernization Act?

A) increased federal inspections of food-production facilities
B) consolidation of food-safety responsibilities into a new federal agency
C) mandatory labeling of all genetically engineered foods
D) authorization of the Centers for Disease Control and Prevention (CDC) to track foodborne illness outbreaks

Question 20

Infection with the hepatitis A virus can result in damage to

A) nerves.
B) the gastrointestinal tract.
C) the liver.
D) muscles.

Question 21

Which of the following is FALSE concerning the safe storage of leftovers at home?

A) After consuming half of a pizza at a restaurant at 7:00 PM, you can safely refrigerate the remaining half when you get home at 8:30 PM.
B) You make a large tuna casserole at home and can eat only a small portion. You don't plan to eat at home again until the following week. Your best bet is to separate the remaining casserole into shallow containers and freeze them.
C) You purchase some pasta salad from a deli on Monday night, consume a portion, and refrigerate the leftovers. You can safely consume the remainder of the salad on Thursday night.
D) You can safely eat leftovers during your 12:30-1:00 PM lunch break if you packed them in an airtight glass container before you left your apartment at 8:00 AM.

Question 22

A particularly dangerous antibiotic-resistant strain of bacteria linked to the routine use of antibiotics in animals is known as

A) MRSA.
B) botulism.
C) Salmonella.
D) E. coli.

Question 23

Chemicals that accumulate in soil and water as a result of car emissions,improperly disposed waste,industry,and agriculture are known as

A) greenhouse gases.
B) mycotoxins.
C) food residues.
D) persistent organic pollutants.

Question 24

Which of the following is NOT an effective strategy for reducing exposure to growth hormones and antibiotics?

A) eating vegetarian and vegan meals more often
B) eating free-range meat from animals not fed hormones or antibiotics
C) switching from ground beef to ground pork
D) choosing organic eggs, milk, yogurt, and cheese

Question 25

Which of the following food preservation methods limits spoilage by drawing water out of foods,making them inhospitable to bacterial growth?

A) canning
B) salting
C) irradiation
D) cooling

Question 26

A process that uses gamma rays to eliminate harmful bacteria in foods is called

A) irradiation.
B) aseptic packaging.
C) high-pressure processing.
D) pasteurization.

Question 27

Chemicals used to help retain moisture in foods are called

A) emulsifiers.
B) stabilizers.
C) humectants.
D) pesticides.

Question 28

Poly- and perfluoroalkyl substances (PFASs)are MOST likely to be found in

A) the paper wrappers of a fast-food burger and fries.
B) a plastic yogurt container.
C) crops sprayed with herbicides.
D) the fatty portion of beef.

Question 29

Which of the following does NOT explain why norovirus is highly contagious?

A) Norovirus survives even on dry surfaces such as countertops.
B) Vomiting caused by norovirus comes on abruptly and can contaminate others nearby.
C) Norovirus releases a toxin that cannot be destroyed by heating contaminated foods.
D) It only takes a few norovirus particles to cause infection.

Question 30

Which of the following is a FALSE statement regarding the proper refrigeration and freezing of food?

A) Unless you plan to cook it within 48 hours of purchase, store fresh fish and poultry in the freezer.
B) Keep the refrigerator temperature at or below 40°F.
C) Discard fresh eggs in shell if not consumed within 3 to 5 days.
D) Store meat and poultry in the back of the refrigerator on the lowest shelf.

Question 31

It's noontime and Maya plans to cook a turkey breast for that night's dinner.She wants to thaw it thoroughly before she cooks it.Which of the following would be an appropriate method of thawing the poultry?

A) Use a microwave.
B) Leave the turkey breast on a plate on the kitchen counter throughout the day.
C) Place the turkey breast in a basin of warm water on the kitchen counter for at least four hours.
D) Place the frozen turkey breast on a top refrigerator shelf for about four hours.

Question 32

Which of the following would NOT help reduce exposure to bisphenol A (BPA)?

A) reducing consumption of canned foods
B) using plastics marked with recycling codes 3 or 7 when microwaving foods
C) avoiding use of scratched plastic containers
D) using stainless steel containers for storing food and beverages

Question 33

Which of the following is used as an antioxidant in many foods?

A) vitamin C
B) cornstarch
C) caramel
D) nitrate

Question 34

The accumulation of high levels of mercury in large predatory fish is a result of

A) biomagnification.
B) genetic modification.
C) irradiation.
D) food additives.

Question 35

Which of the following is an example of a parasite?

A) yeast
B) a tapeworm
C) Listeria monocytogenes
D) a prion

Question 36

Which human organ system is MOST affected by toxic levels of mercury?

A) nervous
B) renal
C) cardiovascular
D) digestive

Question 37

The FDA requires nitrite-containing foods to be supplemented with antioxidants to counteract

A) the lack of vital vitamins and minerals.
B) asthma, headaches, and immune reactions after eating nitrites.
C) carcinogenic nitrosamines produced when nitrites are cooked.
D) breathing difficulties and heart palpitations caused by nitrites.

Question 38

Which of the following is NOT a recommended method for preventing cross-contamination?

A) washing utensils and cutting boards with soap and hot water
B) marinating raw food in the refrigerator
C) cutting different kinds of raw food with the same knife
D) separating raw and cooked foods

Question 39

Flash pasteurization destroys microorganisms in a beverage or other food by

A) exposing the food to gamma rays.
B) heating the food to 162°F for 15 seconds.
C) adding an inert gas, such as nitrogen or carbon dioxide, to the food packaging.
D) subjecting the food to extremely high pressure for about 1 second.

Question 40

Which of the following BEST describes the Generally Recognized as Safe (GRAS)list?

A) government law that prevents the intentional addition of compounds that have been shown to cause cancer in animals or humans
B) list of EPA-approved non-toxic, non-persistent pesticides
C) catalogue of food additives generally regarded as safe; established in 1958 by the U.S. Congress
D) list of foods that have been deemed safe to irradiate

Question 41

Which of the following is a common effect of excessive exposure to lead during childhood?

A) neural tube defects
B) learning and behavioral disorders
C) liver failure
D) macrocytic anemia

Question 42

To wash your hands properly

A) scrub for at least 20 seconds.
B) use a solution containing both a strong detergent and bleach.
C) scrub underneath any rings or bracelets you're wearing.
D) use the hottest water you can stand.

Question 43

What is the most effective method of avoiding parasitic infections?

A) washing vegetables in river water when camping
B) making sure to consume milk that has been pasteurized
C) dipping sushi in hot sauce before eating
D) thoroughly cooking beef, pork, and fish

Question 44

Pheromones are one type of

A) organic fertilizer.
B) fungicide.
C) biopesticide.
D) herbicide recently classified by the World Health Organization as carcinogenic.

Question 45

Potatoes that have turned green likely contain the toxin

A) botulism.
B) ciguatoxin.
C) aflatoxin.
D) solanine.

Question 46

Beaches are closed to swimmers during a red tide to protect the public from

A) Giardia.
B) scombrotoxic fish poisoning.
C) paralytic shellfish poisoning.
D) flukes.

Question 47

The two primary types of toxins associated with foodborne illness affect the

A) nervous system and gastrointestinal system.
B) skeletal system and respiratory system.
C) lymph and tendons.
D) skin and joints.

Question 48

Which of the following is NOT required for certification as a USDA-certified organic farm?

A) inspection by a government-approved certifier
B) complete avoidance of all pesticides
C) avoidance of growth hormones and GMOs
D) farming practices that conserve soil and water

Question 49

Why is rBGH injected into dairy cows?

A) to prevent the growth of microbes in the cows' milk
B) to improve the nutritional quality of the cows' milk
C) to strengthen the cows' immune systems
D) to increase milk production without increasing feed

Question 50

A multistep protocol used to identify and control potential threats to food-safety is the

A) Integrative Food-Safety Control system.
B) Hazard Analysis Critical Control Point system.
C) Farm-to-Table Through-Point Control system.
D) Food Safety Modernization system.

Question 51

The risks and benefits of the use of genetically modified organisms (GMOs)is a topic of much debate.Which of the following is a benefit of GMOs?

A) increased biodiversity
B) reduction in the growth of superweeds
C) increased competition and diversity of agricultural technology companies
D) higher crop yields

Question 52

On food packaging,the use by date is the

A) last date on which a product can be sold and still maintain its quality during normal home storage.
B) last date that a food will maintain its best flavor and quality.
C) last date on which a food is recommended for consumption.
D) date on which the food should be frozen or discarded.

Question 53

Consuming foods contaminated with mycotoxins over an extended period can cause

A) variant Creutzfeldt-Jakob disease (vCJD).
B) gastrointestinal distress.
C) heart disease or strokes.
D) organ damage or cancer.

Question 54

Which of the following is a species of bacteria responsible for the greatest number of deaths from foodborne illness?

A) Staphylococcus aureus
B) Toxoplasma gondii
C) E. coli
D) Salmonella

Question 55

Which of the following is one of the "Dirty Dozen" foods that retain a high pesticide residue?

A) onions
B) apples
C) corn
D) avocados

Question 56

Which of the following is NOT a characteristic of a foodborne illness?

A) an illness caused by an allergic reaction to a food
B) an illness caused by ingesting a food with bacteria or other infectious agent
C) illness caused by ingesting a water-borne microorganism
D) illness caused by ingesting food or water containing a toxic substance

Question 57

Which of the following are substances intentionally put in foods to enhance appearance,palatability,safety,and/or quality?

A) recombinant genes
B) preservatives
C) biopesticides
D) food additives

Question 58

Pregnant women are advised to avoid eating deli meats,unless they are steaming hot,to reduce their risk for severe illness from

A) mold spores.
B) sulfites and nitrites.
C) vitamin A toxicity.
D) Listeria monocytogenes.

Question 59

Smoking a ham preserves the food by drawing water out of the cells through a process called

A) hydrolysis.
B) dehydration.
C) glycolysis.
D) saponification.

Question 60

Microorganisms that benefit from and harm their hosts are called

A) fungi.
B) toxins.
C) parasites.
D) prions.

Question 61

Most of our exposure to dioxins occurs through consumption of animal fats.

Question 62

The FDA recommends that pregnant women and young children eat no more than 12 oz of low-mercury fish per week.

Question 63

All additives are synthetic.

Question 64

BPA and phthalates are two types of

A) plasticizers present in some food packaging.
B) preservatives present in some processed meats.
C) dioxins present in animal fats.
D) hormones used in dairy and beef cattle.

Question 65

The only way to be sure that meat is thoroughly cooked is to check the internal temperature with a food thermometer.

Question 66

Preservatives and colorings are derived from both natural and synthetic sources.

Question 67

It is unsafe to consume food past its "sell by" date.

Question 68

Which of the following is FALSE about bisphenol A (BPA)?

A) BPA is found in canned food and plastic products.
B) BPA accumulates in foods in a process known as biomagnification.
C) BPA is a synthetic hormone.
D) BPA has been linked to reproductive and developmental disorders.

Question 69

Bacteria and viruses cause the majority of food infections.

Question 70

Dioxins and other endocrine disruptors cause harm by

A) directly damaging the liver and kidneys.
B) stimulating an autoimmune response against the beta cells of the pancreas.
C) interfering in the body's own production and regulation of hormones.
D) paralyzing muscle cells, including those involved in breathing.

Question 71

Refrigerating or freezing foods will kill most or all bacteria present in the food.

Question 72

Sulfites have been banned by the Food and Drug Administration (FDA)and are no longer found in the U.S.food supply.

Question 73

The United States,Canada,and the European Union allow the use of recombinant bovine growth hormone (rBGH)only for dairy cows.

Question 74

It is unsafe to thaw frozen fish on the kitchen counter.

Question 75

The USDA organic seal on a product indicates that the food contains at least 95% organic ingredients.

Question 76

Biopesticides leave residues on food that can cause liver damage.

Question 77

Microwave cooking provides even heating that ensures the destruction of all the bacteria present in food.

Question 78

The safety of raw seafood cannot be guaranteed; it should always be cooked to reduce the risk of foodborne illness.

Question 79

"Superbugs" are strains of bacteria that are resistant to antibiotics.

Question 80

In the United States,the agencies most responsible for preventing foodborne illness are the USDA and the CDC.