Deck 13: Food Safety and Technology: Impact on Consumers

Question 1

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

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

Answer 1

C

Question 2

Which of the following produces a neurotoxin?

A) hepatitis A
B) Salmonella
C) Clostridium botulinum
D) Norwalk virus

Answer 2

C

Question 3

Monosodium glutamate, iodine in table salt, and the supplemental calcium in orange juice are all examples of

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

Answer 3

A

Question 4

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

A) Many species of fungi can cause serious illness in otherwise healthy people.
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 5

For Canada Day, Angel is planning a barbeque with her friends at a lakeside park. Which of the following practices should she avoid in order to prevent an outbreak of foodborne illness?

A) Transport and keep hamburgers, hot dogs, and other 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 6

Which of the following is most commonly associated with foodborne illnesses?

A) foods of animal origin
B) fruits
C) grains
D) vegetables

Question 7

Mycotoxins are most commonly found in

A) hamburger and sausage.
B) milk and cheese.
C) peanuts and grains.
D) spinach and tomatoes.

Question 8

Which of these people have the LEAST amount of risk of suffering serious consequences from a foodborne illness?

A) cancer patient receiving immune-suppressant drugs
B) developing fetus
C) person with AIDS
D) person recovering from surgery

Question 9

Which of the following environmental conditions would NOT increase the survival and reproduction of food microorganisms?

A) a temperature between 40°F and 140°F
B) a low amount of humidity
C) the presence of oxygen
D) a preferred range of acidity

Question 10

An estimated ________ million Canadians get food borne illnesses each year.

A) 2
B) 5
C) 11
D) 16

Question 11

What are the two types of fungi?

A) spongiforms and molds
B) molds and helminths
C) molds and prions
D) yeasts and molds

Question 12

In which of the following environments does Clostridium botulinum flourish?

A) acidic
B) alkaline
C) temperatures below 40°F
D) temperatures above 140°F

Question 13

The original objective in the development of genetically modified organisms (GMOs) was to

A) increase the nutrient composition of food.
B) decrease the cost of food.
C) improve crop protection from pesticides and herbicides.
D) increase the shelf life of foods.

Question 14

Which of the following is used as an antioxidant in the processing of food?

A) beet juice
B) beta-carotene
C) folate
D) sodium ascorbate

Question 15

Hepatitis A is a foodborne virus that can result in what kind of damage in the body?

A) nerve
B) intestinal
C) liver
D) muscle

Question 16

Pesticides are a family of chemicals

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

Question 17

Which temperature range referred to as the "safe zone" of refrigeration?

A) between 24° and 30°F
B) between 34° and 40°F
C) between 44° and 50°F
D) between 54° and 60°F

Question 18

The main symptom associated with Clostridium botulinum intoxication is

A) diarrhea.
B) paralysis.
C) anemia.
D) jaundice.

Question 19

The majority of food infections are caused by

A) prions.
B) microorganisms.
C) viruses.
D) fungi.

Question 20

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) decreased metabolic rate

Question 21

Which of the following is an antioxidant added to food as a preservative?

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

Question 22

Which of the following is a good food safety practice to employ when cooking or consuming eggs?

A) Hard boiled eggs should be cooked for a minimum of 3 minutes.
B) Raw cake batter made with eggs is safe to eat.
C) Casseroles made with eggs should reach an internal temperature of 160°F before being eaten.
D) Fried eggs should be cooked for a minimum of 1 minute per side.

Question 23

Roquefort cheese, chocolate, and wine are all made using which of the following microorganisms?

A) bacteria and viruses
B) prions
C) yeast and molds
D) roundworms and tapeworms

Question 24

Which of the following food preservation methods does NOT limit spoilage by drawing water out of foods, making them inhospitable to bacterial growth?

A) sugaring
B) salting
C) smoking
D) cooling

Question 25

Which of the following is an example of a nerve toxin?

A) lead
B) nitrite
C) sulfite
D) tar

Question 26

It's 10 am, and Maya is trying to decide what to prepare for that night's dinner. She selects a frozen turkey breast and must thaw it before she can proceed with cooking preparations. Which of the following would be an appropriate method of thawing her poultry?

A) Use a microwave.
B) Leave the turkey breast out on the kitchen counter throughout the day.
C) Place the turkey breast in a basin of warm water.
D) Place the turkey on a top refrigerator shelf in a bowl of water.

Question 27

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

A) Unless used within 48 hours of purchase, meat and poultry should be stored frozen.
B) Keep the refrigerator temperature at or below 40°F.
C) Thaw frozen meat and poultry on the kitchen counter.
D) When storing in the refrigerator, keep meat and poultry wrapped in plastic so juices will not drip onto other foods.

Question 28

Which of the following is FALSE regarding food additives?

A) Additives are strictly regulated according to Canada's Food and Drugs Act.
B) The use of additives has allowed our food supply to increase and diversify.
C) All packaged foods contain additives.
D) The use of additives has allowed us to eat foods that would normally be considered "out of season."

Question 29

Which of the following additives gives ham, hot dogs, and bologna their pink color?

A) sulfites
B) phosphates
C) nitrates and nitrites
D) acids

Question 30

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

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

Question 31

Which of the following is an example of a parasite?

A) fungi
B) helminths
C) botulism
D) prion

Question 32

Which of the following practices would NOT help prevent a foodborne illness when traveling to another country?

A) Only eat fruits that you have peeled yourself.
B) Avoid eating salads and unpasteurized dairy products.
C) Avoid brushing your teeth with the local tap water.
D) Enjoy local raw food specialties.

Question 33

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

A) Leftovers should be refrigerated within 2 hours of serving.
B) Leftovers should be stored at a depth of no greater than 2 inches.
C) Leftovers should only be refrigerated for up to 4 days.
D) Leftovers should be frozen after 1 week in the refrigerator.

Question 34

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

A) washing utensils and cutting boards in the dishwasher
B) using a porous wood cutting board
C) washing dishtowels and aprons often
D) separating raw and cooked foods

Question 35

Chemicals used to help retain moisture in foods are called

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

Question 36

Pasteurization was first developed to kill microorganisms in

A) milk.
B) wine.
C) cheese.
D) poultry.

Question 37

Canned food producers are legally required to eliminate all traces of which of the following from their products?

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

Question 38

The primary method used to preserve Parma ham is by adding

A) salt.
B) honey.
C) water.
D) sugar.

Question 39

A process that uses gamma rays to eliminate harmful bacteria in meat and poultry is called

A) irradiation.
B) packaging.
C) processing.
D) pasteurization.

Question 40

One of the easiest and most effective ways to prevent foodborne illnesses is to

A) wash hands before handling food.
B) separate foods to avoid cross-contamination.
C) chill foods to prevent microbes from growing.
D) cook foods to their proper temperature.

Question 41

Which of the following is NOT a good explanation of why children are more sensitive to pesticides than adults?

A) Children's internal organs are not fully developed.
B) Children consume more food per unit weight than adults.
C) Children may not be able to excrete pesticide residue as effectively as adults.
D) Pesticides increase nutrient absorption in children.

Question 42

Perishable foods should be refrigerated or frozen within

A) one day.
B) two days.
C) one hour.
D) two hours.

Question 43

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

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

Question 44

Microorganisms that benefit from and harm their hosts are called

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

Question 45

Microorganisms that lack a true nucleus and have a chemical called peptidoglycan in their cells walls are called

A) protozoa.
B) bacteria.
C) helminths.
D) prions.

Question 46

Organic dairy products come from animals that

A) are fed only organic grains and are free-range.
B) are only grass fed.
C) are milked in a traditional fashion.
D) are given no antibiotics or growth hormones and that are treated humanely.

Question 47

Food intoxications result from consuming foods in which microbes have secreted poisonous toxins.

Question 48

Agriculture and Agri-Food Canada regulates which of the following farming standards in Canada?

A) community-based
B) organic
C) hydroponic
D) nonprofit

Question 49

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

Question 50

Microwave cooking ensures the even heating that kills all the bacteria present in food.

Question 51

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 52

Which of the following are chemicals added to food to help prevent or slow spoilage?

A) humectants
B) preservatives
C) texturizers
D) stabilizers

Question 53

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 54

Bacteria cause the majority of food infections.

Question 55

The mycotoxin associated with peanuts is

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

Question 56

Fungi are rarely associated with food infections.

Question 57

Which of the following is an infectious protein that can lead to mad cow disease?

A) a bacterium
B) a virus
C) a prion
D) a toxin

Question 58

Thoroughly cooking beef, pork, or fish will destroy helminth larvae and prevent infection.

Question 59

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

A) recombinant genes
B) persistent organic pollutants (POPs)
C) biopesticides
D) food additives

Question 60

Potatoes that have turned green likely contain the toxin

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

Question 61

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

Question 62

To avoid mercury, pregnant and breastfeeding women and young children are advised to avoid consuming shark and other large predatory fish.

Question 63

It is unsafe to use food past its "best before" date.

Question 64

Foods of plant origin are the most common sources of foodborne illnesses.

Question 65

Flavoring agents and colorings are derived from both natural and synthetic sources.

Question 66

All preservatives must be listed on the food label.

Question 67

Clostridium botulinum thrives in an acidic environment.

Question 68

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

Question 69

It is unsafe to thaw frozen foods on the kitchen counter (at room temperature).

Question 70

All additives are synthetic.

Question 71

Products may be labeled "organic", "organically produced", "organically grown" or "organically raised" if at least 95% of the ingredients in the product are organic.

Question 72

Pasteurization sterilizes fluids by irradiation.

Question 73

Dioxins are produced by fungi.

Question 74

Any organism in which the DNA has been altered using recombinant DNA technology is considered a genetically modified organism.

Question 75

Organically grown foods are more nutritious than conventionally grown foods.

Question 76

In Canada, all confirmed cases of foodborne illness must be reported to the Public Health Agency of Canada.

Question 77

All irradiated food display a "radura" symbol.

Question 78

Salting or sugaring preserves food via dehydration.

Question 79

Organic farmers cannot use pesticides.

Question 80

Sulphites have been banned by the Health Canada and are no longer found in the Canadian food supply.