Deck 12: Food Safety and Food Technology

Question 1

Which one of the following is essential for preserving food safely by the canning process?

A) water
B) sugar
C) exposure to salt
D) time

Answer 1

A

Question 2

Which of the following has a nutrient content that is similar to the nutrient content of frozen foods?

A) canned foods
B) dried foods
C) foods which have undergone extrusion
D) fresh foods

Answer 2

D

Question 3

What is the most infamous source of food toxicity?

A) Clostridium botulinum
B) Staphylococcus aureus
C) Norovirus
D) Listeria monocytogenes

Answer 3

A

Question 4

What is the name of the process in which plant pesticide crops are accidentally bred with related wild weeds?

A) transfer-crossing
B) outcrossing
C) biocrossing
D) genetic-crossing

Question 5

Which of the following is considered an incidental additive?

A) tiny bits of plastic
B) citric acid
C) hair
D) lemon juice

Question 6

What effect do sulphite additives have when they are used to dry fruits?

A) They destroy niacin.
B) They destroy vitamin C.
C) They destroy thiamin.
D) They destroy vitamin K.

Question 7

Which of the following types of drying methods conserves nutrients especially well?

A) vacuum puff drying
B) commercial drying
C) blast drying
D) oven drying

Question 8

Why are nitrites added to foods?

A) to enhance their texture
B) to preserve their colour
C) to prolong the shelf life
D) to improve their nutritive value

Question 9

Which of the following additives is among the most intensively investigated of all additives?

A) antimicrobial agents
B) antioxidants
C) artificial colours
D) flavour enhancers

Question 10

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

A) vitamin A
B) sorbic acid
C) tartaric acid
D) vitamin C

Question 11

Infants under one year of age should never be fed honey,because it contains which of the following toxins?

A) E.coli O157:H7
B) botulinum
C) salmonella
D) cryptosporidium

Question 12

Which of the following nutrients is most likely to be lost when foods are prepared for the freezing process?

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

Question 13

Which of the following is NOT a function of sulphite additives?

A) increase iron absorption
B) destroy thiamine
C) preserve vitamin C
D) prevent browning of foods

Question 14

Which of the following hazards in our food supply is of most concern to health authorities?

A) microbial foodborne illness
B) food additives
C) environmental contaminants
D) natural toxins

Question 15

Which of the following is one of the best known and most widely used antimicrobial agents?

A) ascorbic acid
B) citric acid
C) pepper
D) sugar

Question 16

What is the name for the processing technique that preserves food by killing all microorganisms present and sealing out air?

A) extrusion
B) canning
C) drying
D) freezing

Question 17

Which of the following results when foods are dried?

A) Microbial spoilage is eliminated.
B) There is a reduction in the food's carbohydrate content.
C) Niacin is destroyed.
D) There are major nutrient losses.

Question 18

What is the largest single group of food additives?

A) colouring agents
B) antimicrobial agents
C) antioxidants
D) flavouring agents

Question 19

Which of the following causes cancer in animals?

A) nitrosamines
B) nitrites
C) sulphites
D) butylated hydroxyanisole (BHA)

Question 20

Glen was suffering from severe intestinal cramps,dehydration,and bloody diarrhea.Upon questioning,Glen revealed that he'd eaten a cheeseburger from his favourite drive-in restaurant,and he thought it hadn't been cooked quite enough.What foodborne illness did Glen have?

A) shigellosis
B) hepatitis A
C) listeriosis
D) E.coli O157:H7

Question 21

Which of the following would lose the most riboflavin?

A) foods processed with acid
B) canned foods
C) low-acid foods
D) glass-packed foods

Question 22

How long should a person safely store dry sausages and bacon in the refrigerator?

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

Question 23

Which of the following is especially susceptible to bacterial contamination?

A) steak
B) ground meat
C) roast
D) chicken

Question 24

How long should you scrub your hands when washing them?

A) 10 seconds
B) 15 seconds
C) 20 seconds
D) 25 seconds

Question 25

Which of the following fruits would be LEAST likely to lose any vitamin C during the freezing process?

A) strawberries
B) pineapples
C) peaches
D) apples

Question 26

Which of the following genetically engineered foods produces beta-carotene,which helps to fight the world's most common cause of vitamin A-deficient blindness in children?

A) corn
B) tomatoes
C) salmon
D) engineered rice

Question 27

The regulation of pesticides focuses on setting which of the following limits?

A) danger limit
B) tolerance limit
C) legal limit
D) tolerable upper limit

Question 28

What temperature should foods be held at between cooking and serving?

A) 30°C
B) 40°C
C) 50°C
D) 60°C

Question 29

Which of the following food types is comparable in nutrient quality to modified atmosphere packaging?

A) canned
B) fresh
C) frozen
D) dried

Question 30

What is the role of pesticides in food production?

A) They are added to food to enhance the appearance of food.
B) They are used to prevent allergic reactions.
C) They are added to food to help prevent microbial spoilage and enzymatic destruction.
D) They are used in the field and in storage areas to decrease destruction caused by insects and fungus.

Question 31

Along with Canada,which of the following jurisdictions has placed a ban on the use of bovine somatotropin (bST)for milk cows?

A) Mexico
B) China
C) United States
D) European Union

Question 32

Eating raw seafood increases the risk of contracting which of the following health problems?

A) campylobacteriosis
B) shigellosis
C) hepatitis
D) trichinosis

Question 33

Joe is planning a trip to a country where food cleanliness standards are lacking.Therefore,he wants to practice food safety while traveling.What should Joe make sure to do?

A) drink local water
B) have ice in his beverages
C) brush his teeth in water that was boiled first
D) eat raw fruits and salads

Question 34

What is the surest way of avoiding illness when consuming oysters?

A) eating them when they are slightly steamed
B) eating them raw with lemon
C) drinking whiskey with the oysters
D) eating them fully cooked and not raw

Question 35

Which of the following foods contains some arsenic?

A) whole grain bread
B) eggs
C) rice
D) salad greens

Question 36

Which of the following groups should avoid uncooked or undercooked eggs?

A) those with arthritis
B) children 6 to 12 years of age
C) those who suffer immune dysfunction
D) lactating women

Question 37

What method would you use to protect the vitamin content of fruits and vegetables?

A) soak them in water
B) keep them at room temperature
C) chill them immediately after picking
D) can them

Question 38

Which of the following foods should be avoided at a picnic?

A) aged cheeses
B) breads and crackers
C) fresh fruits
D) a mixed salad of chopped ingredients with mayonnaise

Question 39

Which of the following would reduce your intake of pesticide residue?

A) eating imported foods
B) supplementing with fish oil capsules
C) trimming fat from meat
D) eating whole apples with the skin on

Question 40

How can botulinum toxin be eliminated in home-canned food?

A) boiling the canned food for 15 minutes
B) using proper canning techniques
C) using dented cans immediately
D) testing the soil in which the food was grown

Question 41

Which of the following food additives gives ham,hotdogs,and bologna their characteristic pink colour?

A) nitrites
B) propionic acid
C) butylated hydroxytoluene (BHT)
D) sulphites

Question 42

Which of the following is the natural poison that is found in potatoes?

A) arsenic
B) laetrile
C) cyanogens
D) solanine

Question 43

Harmful goitrogens can aggravate thyroid problems.Which of the following foods contains small quantities of them?

A) potatoes
B) scallions
C) mustard greens
D) spinach

Question 44

Which of the following human organ systems is most affected by toxic levels of mercury?

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

Question 45

Which of the following is the most frequent food source of trichinosis?

A) raw produce
B) raw or undercooked fish
C) contaminated water
D) raw or undercooked pork

Question 46

Which of the following is among the general principles suggested for organic production of foods?

A) ensuring optimum growth potential of foods
B) protecting the consumer
C) being concerned about short-term soil fertility
D) recycling and maintaining resources to the greatest extent possible

Question 47

What is the easiest and most effective method to prevent foodborne illness?

A) separate foods to prevent cross-contamination
B) chill or freeze foods to prevent microbes from growing
C) cook foods to their proper temperatures
D) wash hands thoroughly before handling food

Question 48

What is the more common name for the foodborne illness bovine spongiform encephalopathy?

A) Norwalk virus
B) mad cow disease
C) hepatitis A
D) typhoid fever

Question 49

What temperature range provides optimal growth for the majority of foodborne microorganisms?

A) 4-60^oC
B) 0-40^oC
C) 10-60^oC
D) 20-70^oC

Question 50

The safety of food additives is a particular concern for individuals who have which of the following conditions?

A) diabetes mellitus
B) arthritis
C) diverticulitis
D) food allergies

Question 51

Which of the following is a beneficial example of selective breeding?

A) soybeans
B) tomatoes
C) corn
D) potatoes

Question 52

Which of the following toxins is responsible for fish contamination?

A) chlorine
B) diethylstilbestrol
C) dioxins
D) cadmium

Question 53

Maintaining food for the proper time and at the proper temperature are the two basic components of safe food handling.What is the third basic component?

A) cleanliness
B) speed
C) intensity
D) frequency

Question 54

Which of the following foods is approved for irradiation in Canada?

A) salt
B) corn
C) potatoes
D) apples

Question 55

Which of the following is a basic guideline for genetic engineering of food?

A) producing as little "genetic pollution" as possible
B) being able to change the genetic make-up of an organism within a year or two of work
C) making sure the genetic food product looks different from the "normal" food
D) removing any unwanted chemicals from the food in the laboratory

Question 56

The foodborne illness caused by Campylobacter jejuni is associated with consuming what?

A) contaminated drinking water
B) tapeworms
C) unpasteurized milk
D) bread that has been stored in a moist environment

Question 57

Which of the following nutrients does canning affect?

A) niacin
B) vitamin K
C) thiamin
D) vitamin E

Question 58

Fred was slicing raw chicken breasts to prepare fajitas for dinner.He then chopped lettuce on the same cutting board.What is the name for this improper food preparation technique?

A) error-in-preparation
B) sanitation-inhibition
C) cross-contamination
D) food-irresponsibility

Question 59

Which of the following best defines food extrusion?

A) changing the form of the food
B) adding a substance to the food
C) preserving food by lowering its temperature
D) preserving food by removing sufficient water

Question 60

Which of the following is an adverse reaction suffered by people with a sensitivity to monosodium glutamate (MSG)?

A) seizures
B) throbbing headaches
C) stomach ulcers
D) muscle pain,especially in the calves

Question 61

Sulphites can destroy a lot of thiamin in foods.

Question 62

Bisphenol A (BPA)is a chemical used in the production of polycarbonate plastic and is used to make baby bottles.

Question 63

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

Question 64

What is the name for the process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing?

Question 65

Can consumers concerned about food contamination eliminate all poisons from their diet by eating only "natural" foods? Why,or why not? What would you recommend to avoid toxicities from natural food constituents?

Question 66

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

Question 67

Genetic modification of foods should really be an area of least concern in our food supply because they undergo rigorous scrutiny.

Question 68

Why are foodborne illnesses from raw produce increasing and becoming more troublesome?

Question 69

Properly irradiated food does not become radioactive.

Question 70

Contrast and compare the nutrient losses that occur with canning versus freezing.

Question 71

Alcoholic beverages taken with raw seafood eliminate the risk of serious illness,and hot sauce consumed with foods kills bacteria in certain foods.

Question 72

All varieties of sushi are made from raw fish.

Question 73

Outline the arguments in support of,and in opposition to,genetic engineering.

Question 74

Several scientific and health organizations have concluded that irradiation of food is safe and can improve food safety in Canada and throughout the world.

Question 75

Fat-soluble vitamins and minerals are NOT affected much by canning.

Question 76

According to the components of safe food handling,the temperature range at which cold food is safest is:

Question 77

Why is milk sold in cardboard or opaque plastic containers?

Question 78

Incidental additives sometimes find their way into foods,but adverse effects are rare.