Deck 19: Consumer Concerns About Foods and Water

Question 1

What organism produces the most common food toxin,affecting more than 1 million people each year? 

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

Answer 1

C

Question 2

Approximately how many people in the United States die from foodborne illnesses each year? 

A) 3000 
B) 5000 
C) 7000 
D) 9000 
E) 11,000

Answer 2

A

Question 3

What industry controls are in place to help prevent foodborne illnesses? 

A) The United States does not import foods from any countries that do not monitor food safety at the government level. 
B) Foods like fish, meats, and nuts must display the country of origin on the label. 
C) The Hazard Analysis Critical Control Points system identifies potential hazards with all domestic and imported foods. 
D) All countries that trade meats, seafood, and produce routinely monitor their products for safety. 
E) Because it comes with the knowledge growing location, the farm-to-table movement has eliminated nearly all food safety concerns.

Answer 3

B

Question 4

Which of the following is a characteristic of botulism? 

A) A chief symptom is progressive paralysis of the respiratory system. 
B) With immediate treatment, a full recovery takes 24 hours. 
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 5

Which of the following terms refers to the potential for a substance to cause harm if enough is consumed? 

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

Question 6

Pasteurization ________.

A) inactivates all microorganisms in a food 
B) is a sterilization process 
C) involves the heat processing of food 
D) eliminates threat of spoilage 
E) increases the risk of Listeria

Question 7

The seal on a package of red meat reads "Graded by USDA." This means that the meat ________.

A) is safe to eat raw 
B) is not hazardous 
C) is free of bacteria 
D) was assessed for tenderness 
E) was humanely slaughtered

Question 8

Among foodborne infections,what organism is the leading cause of hospitalization? 

A) Listeria 
B) Clostridium perfringens 
C) Salmonella 
D) Campylobacter 
E) Staphylococcus aureus

Question 9

Which of the following terms refers to the harm that is likely under real-life conditions? 

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

Question 10

Bovine spongiform encephalopathy ________.

A) affects the lymphatic system of cows 
B) is also known as mad cow disease 
C) cannot affect people 
D) affects the cow's milk production 
E) is passed to humans via the unsafe handling of red meat

Question 11

When is sushi safe to eat? 

A) After the fish has been frozen for 6 hours. 
B) After a master chef has examined it for harmful microbes. 
C) When fresh fish is labeled of "sushi grade." 
D) When cooked seafood and other ingredients are combined. 
E) When it is wrapped in seaweed and combined with fresh vegetables.

Question 12

What percentage of reported foodborne illnesses are caused by errors in a commercial setting? 

A) 10% 
B) 20% 
C) 50% 
D) 70% 
E) 80%

Question 13

What is the federal agency that is responsible for regulating the use of pesticides and establishing water quality standards? 

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

Question 14

Which of the following 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 or sabotage

Question 15

To minimize the possibility of foodborne illness,poultry,stuffing,and reheated leftovers should be cooked to an internal temperature of at least ________ °F.

A) 125 
B) 140 
C) 145 
D) 165 
E) 212

Question 16

According to the CDC,how many cases of foodborne illness occur in the United States every year? 

A) 12 million 
B) 24 million 
C) 36 million 
D) 48 million 
E) 60 million

Question 17

Which of the following terms is defined as a measure of the probability and severity of harm? 

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

Question 18

Which of the following may cause Clostridium botulinum poisoning? 

A) Untreated water 
B) Rotting vegetables 
C) Unpasteurized milk 
D) Improperly canned vegetables 
E) Unwashed fruits

Question 19

About how long must you wash your hands with warm water and soap to reduce the potential for microbial contamination? 

A) 10 seconds 
B) 20 seconds 
C) 45 seconds 
D) 1 minute 
E) 2 minutes

Question 20

While preparing fajitas for dinner,Devin uses his sharpest knife to slice a piece of beef steak and then uses the same knife to chop the raw red peppers,tomatoes,and onions for his dish.He heated the meat until it reached an internal temperature of 145°.Immediately after dinner,Devin put all leftovers in an airtight container in the refrigerator.A few hours later,Devin and his family became ill.Which of the following describes Devin's neglect that led to his family's illness? 

A) Contamination 
B) Cross-contamination 
C) Hazard Analysis Critical Control Points 
D) Improper refrigeration of leftovers 
E) Improper cooking temperatures

Question 21

Which of the following nutrients are most vulnerable to losses during food preparation? 

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

Question 22

Which of the following statements accurately describes environmental contaminants in the US food supply? 

A) Virtually all fish contain trace amounts of mercury. 
B) Typically, swordfish has the least mercury contamination of all seafood. 
C) Young children should avoid eating any seafood to avoid risks of toxicity. 
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 23

When tested,what percentage of imported foods are found to be in violation of residue limits? 

A) 1 
B) 5 
C) 13 
D) 20 
E) 32

Question 24

Uncooked steaks and opened packages of luncheon meats can be safely stored in the refrigerator for ________.

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

Question 25

People who travel to other countries have a ________ chance of contracting travelers' diarrhea.

A) 15% 
B) 25% 
C) 33% 
D) 50% 
E) 75%

Question 26

Which of the following foods is known to carry trace amounts of arsenic when routinely tested by the FDA? 

A) Olive oil 
B) Rice 
C) Ground beef 
D) Whole grain breads 
E) Eggs

Question 27

Which of the following foods is best known to carry the hepatitis A virus? 

A) Raw chicken 
B) Raw oysters 
C) Peas 
D) Sriracha sauce 
E) Alcohol

Question 28

To which toxic substance were 97% of all of Michigan residents exposed when it accidentally found its way into the food chain? 

A) Lead acetate 
B) Methylmercury 
C) Arsenic 
D) Polybrominated biphenyl (PBB) 
E) Polychlorinated biphenyl (PCB)

Question 29

Consumers depend on the FDA and the ________ to keep pesticide use within safe limits.

A) CDC 
B) USDA 
C) FTC 
D) WHO 
E) EPA

Question 30

Which of the following statements accurately describes naturally occurring food toxicants? 

A) Lima beans contain deadly cyanide compounds. 
B) Solanine poisoning is common in people who eat raw potatoes. 
C) The toxic laetrile in certain fruit seeds is a moderately effective cancer treatment. 
D) People with thyroid problems should eat mustard greens and radishes raw. 
E) Even small amounts of goitrogen-containing vegetables can cause thyroid problems.

Question 31

Which of the following statements accurately describes ways to minimize nutrient losses when storing or preparing foods? 

A) To minimize vitamin loss, cut fresh fruits and vegetables and then rinse in water. 
B) Most fruits should be stored at room temperature to prevent vitamin loss. 
C) Use frozen vegetables sparingly as the nutrient content is lower than that of fresh vegetables. 
D) Microwaving vegetables causes the greatest loss of nutrients over other cooking methods. 
E) Fruits that have been cut or juiced should be stored in airtight containers in the refrigerator.

Question 32

What is the best way to reduce the solanine concentration in potatoes? 

A) Boil them in salted water for at least 10 minutes. 
B) Choose only potatoes grown in Washington or Idaho. 
C) Peel the skins before cooking or eating. 
D) Store them in a warm, light environment. 
E) Cook them in oil, at very high temperatures.

Question 33

To prevent foodborne illnesses,all foods should be served at a minimum of ________ °F.

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

Question 34

Which of the following is a natural toxicant found in lima beans? 

A) Cyanogens 
B) Solanine 
C) Goitrogens 
D) Hallucinogens 
E) Narcotic-like substances

Question 35

Which of the following is the only significant source of human methylmercury exposure? 

A) Seafood 
B) Legumes 
C) Unfiltered water 
D) Undercooked poultry 
E) Rice oil

Question 36

Which statement accurately describes food irradiation? 

A) It allows milk to be kept shelf stable and in boxes. 
B) It is used exclusively in the United States. 
C) US consumers have embraced the idea of irradiated food because of the significant benefits to safety. 
D) If a food or any of its ingredients has been irradiated, a symbol appears on the label. 
E) It is sometimes called cold pasteurization.

Question 37

About how many varieties of fruits and vegetables does the United States import from other countries? 

A) 100 
B) 200 
C) 400 
D) 800 
E) 1600

Question 38

What term is used to describe the maximum amount of a residue that is allowed in a food when the pesticide is used according to label directions? 

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

Question 39

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

A) persistence 
B) the degradation rate 
C) its binding capacity 
D) food chain constancy 
E) perseverance

Question 40

Which term refers to the increase in the concentration of contaminants in the flesh of animals high on the food chain? 

A) Bioaccumulation 
B) Hyperconcentration 
C) Evolutionary containment 
D) Binding capacity 
E) Degradation rate

Question 41

Michael and his friends dined at a hibachi chain restaurant where Japanese dishes were grilled tableside by theatrical chefs.Afterward,Michael experienced facial flushing,chest pain,and throbbing headaches.His symptoms most likely were caused by which food additive? 

A) BHA 
B) Sulfites 
C) Nitrites 
D) BHT 
E) MSG

Question 42

The FDA deems additives safe if lifetime use presents no more than a 1 in ________ risk of cancer to human beings.

A) 100 
B) 1000 
C) 10,000 
D) 1,000,000 
E) 1,000,000,000,000

Question 43

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 44

Which of the following 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 45

Which of the following foods likely contains acrylamide? 

A) Raw potatoes 
B) French fries 
C) Raw carrots 
D) Grilled swordfish 
E) White rice

Question 46

How much money do consumers spend each year on organic foods? 

A) $4 million 
B) $40 million 
C) $400 million 
D) $4 billion 
E) $40 billion

Question 47

Which of the following is destroyed by bacteriophages added to processed meat and poultry? 

A) Listeria monocytogenes 
B) Vibrio vulnificus 
C) Staphylococcus aureus 
D) Lactobacillus acidophilus 
E) Clostridium perfringens

Question 48

According to USDA regulations,packages containing foods made with at least 70% organic ingredients may ________.

A) use the "USDA organic" seal 
B) claim to be organic on the front panel 
C) list up to three organic ingredients on the front panel 
D) not make any claims about organic ingredients anywhere 
E) list the potential health benefits of organic eating on the side panel

Question 49

Which statement accurately describes sulfite food additives? 

A) They are frequently used in wines. 
B) They are antimicrobials. 
C) They may not be used on grapes. 
D) They are one of the few substances to have virtually no side effects. 
E) They are one of the most expensive additives.

Question 50

Nina is a 150-pound adult woman who drinks soft drinks sweetened with aspartame.According to the ADI,how many cans of soft drinks could Nina safely consume each day for the rest of her life? 

A) 5 
B) 10 
C) 20 
D) 40 
E) 60

Question 51

What vitamin is destroyed in foods preserved with sulfites? 

A) Folate 
B) Thiamin 
C) Vitamin D 
D) Tocopherol 
E) Vitamin K

Question 52

Which of the following is the most pesticide-contaminated food? 

A) Grapefruit 
B) Cherry tomatoes 
C) Grapes 
D) Strawberries 
E) Peaches

Question 53

Table salt has a margin of safety of 1/5.What does that mean? 

A) Food additives may use 1/5 of the RDA of dietary sodium. 
B) One in five people who consume the additive likely will experience health problems. 
C) People should strive to consume only 1/5 of the UL for table salt each day. 
D) Five times the amount normally used as a food additive would cause harmful effects. 
E) One in five forms of table salt have been found to cause health problems.

Question 54

About how many food samples are tested by the Total Diet Study each year? 

A) 300 
B) 600 
C) 3000 
D) 6000 
E) 36,000

Question 55

Which of the following statements accurately describes the Total Diet Study? 

A) The goal is to estimate the dietary intakes of pesticide residues for people in all age groups. 
B) The survey is conducted twice a year. 
C) Surveyors purchase about 100 foods in either New York or Los Angeles. 
D) The survey reports on hundreds of samples of food, all domestically grown. 
E) Fresh seafood and dairy products are studied most heavily.

Question 56

USDA regulations allow a food product to be labeled "organic" only 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 United States.

Question 57

Which of the following statements about the GRAS list is true? 

A) There are only three substances currently on the list: salt, sugar, and caffeine. 
B) Items on the list have never been removed; therefore, it is most trustworthy. 
C) It was established by the FDA in 1958. 
D) Substances on the list have no risk of causing cancer. 
E) Public outcry is not a sufficient reason to review a substance on the list.

Question 58

Sugar and salt are used as antimicrobial agents in foods because they capture a food's ________ and make it unavailable to microbes.

A) fat 
B) water 
C) protein 
D) carbohydrate 
E) vitamins

Question 59

Which of the following food additives decreases cancer formation when given in large amounts to animals exposed to carcinogens? 

A) BHA 
B) Sulfites 
C) Nitrites 
D) BHT 
E) MSG

Question 60

Products with aspartame must contain a warning label for people with ________.

A) type 1 diabetes 
B) PKU 
C) high cholesterol 
D) arthritis 
E) Crohn's disease

Question 61

Which of the following accurately describes bovine growth hormone use in the United States? 

A) It is only biologically active in humans when injected. 
B) It cannot be detected in meat or milk of cows receiving it. 
C) If consumed from foods, it is digested 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 62

Which of the following defines potable water? 

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

Question 63

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

A) It disinfects water. 
B) It complexes with heavy metals. 
C) It stabilizes carbon filtration. 
D) It removes chlorine and enhances taste. 
E) It softens the water.

Question 64

Two or more cases of a similar illness resulting from the ingestion of a common food are called a/an ________.

Question 65

The amendment to the Food,Drug,and Cosmetic Act that states that absolutely no cancer-causing substances shall be added to foods is called the ________.

Question 66

Improvements in nutrient composition,such as when soybeans are genetically modified to upgrade its protein to a quality approaching that of milk,is a strategy known as ________.

A) biofortification 
B) reverse DNA enrichment 
C) USDA-approved enrichment 
D) nutritional trans-biodevelopment 
E) artificial fortification

Question 67

In the United States,annual sales of bottle water average to about ________ gallons per person.

A) 12 
B) 35 
C) 50 
D) 75 
E) 90

Question 68

Mineral ions with relatively high atomic weight are called ________.

Question 69

"Golden rice" may treat ________ deficiency worldwide.

A) iron 
B) vitamin C 
C) vitamin A 
D) vitamin E 
E) Potassium

Question 70

The term defined as the sequence in which living things depend on other living things for food is ________.

Question 71

Substances that make a food impure and unsuitable for ingestion are ________.

Question 72

An often fatal illness of cattle and wild game that affects the nervous system and is transmitted to people by eating infected meats is called ________.

Question 73

The amounts of pesticides that remain on foods when people buy and use them are called ________.

Question 74

What percentage of all the earth's water is potable? 

A) 1 
B) 5 
C) 10 
D) 15 
E) 20

Question 75

________ are salts added to foods (often to preserve meats),which prevent botulism.

Question 76

While Ellie filled her water bottle from a drinking fountain at a major Florida theme park,she noticed it smelled like "rotten eggs." This means the water is most likely contaminated with ________.

A) sulfur 
B) copper 
C) manganese 
D) calcium 
E) soap

Question 77

Which chemical typically is used to decaffeinate coffee? 

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

Question 78

Microorganisms capable of producing disease are called ________.

Question 79

Which of the following was among the first products of genetic engineering? 

A) Corn kernels grown without the cob 
B) Bananas that do not brown when peeled 
C) Firmer tomatoes that stay ripe longer 
D) Milk that does not spoil 
E) Strawberries without seedy skins

Question 80

An organic compound containing one or more atoms of fluorine,chlorine,iodine,or bromine is an organic ________.