Deck 19: Consumer Concerns About Foods and Water

Question 1

What is the international agency that has adopted standards to regulate the use of pesticides?

A)FAO
B)FDA
C)CDC
D)USDA

Answer 1

A

Question 2

What term describes the possibility of harm from normal use of a substance?

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

Answer 2

A

Question 3

Approximately how many people in the United States are killed by foodborne illness each year?

A)300
B)3,000
C)30,000
D)300,000

Answer 3

B

Question 4

What organism is responsible for producing the most common food toxin?

A)Escherichia coli
B)Vibrio vulnificus
C)Staphylococcus aureus
D)Lactobacillis acidophilus

Question 5

What 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

Question 6

Which of the following is one of the top two causes of hospitalizations from foodborne infections in the U.S.?

A)Salmonella
B)Escherichia coli
C)Staphylococcus aureus
D)Clostridium perfringens

Question 7

The potential of a substance to harm someone is known as

A)a hazard.
B)toxicity.
C)risk level.
D)safety level.

Question 8

Which of the following is a characteristic of food intoxications?

A)Aflatoxins are uncommon in the United States
B)Staphylococcus aureus produces a deadly botulinum toxin
C)Infection from exposure to Salmonella organisms commences within 1-2 hours in most people
D)To minimize contamination in homemade flavored oils,herbs should not be washed before adding them to the oil

Question 9

According to the Centers for Disease Control and Prevention,how many people in the United States experience foodborne illnesses every year?

A)0.5 million
B)12 million
C)48 million
D)150 million

Question 10

According to the FDA,what is the leading food safety concern?

A)Food additives
B)Pesticide residues
C)Foodborne illnesses
D)Environmental contaminants

Question 11

Which of the following is an example of food intoxication?

A)Addition of alkaline and acidic agents to foods
B)Illness produced by acute overconsumption of high-fat foods
C)Addition of alcohol-containing beverages in the cooking of foods
D)Illness produced from ingestion of food contaminated with natural toxins

Question 12

Two or more cases of a similar illness resulting from the consumption of a common food is termed a(n)

A)rash.
B)outbreak.
C)epidemic.
D)toxic incidence.

Question 13

Which of the following is a characteristic of botulism?

A)It is rarely fatal and victims usually recover completely
B)It is caused by a toxic compound rather than by invasion of pathogenic bacteria
C)It is caused by ingestion of food contaminated with a combination of aflatoxin and mold
D)It most often occurs from eating foods that were stored under aerobic conditions of high pH

Question 14

Which of the following is NOT among the most common symptoms of foodborne infection?

A)Fever
B)Cramps
C)Diarrhea
D)Double vision

Question 15

What branch of the Department of Health and Human Services is responsible for monitoring foodborne illness?

A)EPA
B)FAO
C)CDC
D)WHO

Question 16

Common symptoms of foodborne illness caused by the Salmonella organism include all of the following EXCEPT

A)diarrhea.
B)vomiting.
C)abdominal cramps.
D)low body temperature.

Question 17

What term defines the measure of the probability and severity of harm?

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

Question 18

What government agency is primarily responsible for protecting agriculture and the food supply?

A)The Food Safety and Security Agency
B)The FDA and the USDA
C)The Antiterrorism Subcommittee on Food Security
D)The CDC and the EPA

Question 19

Which of the following is a characteristic of botulism?

A)A chief symptom is diarrhea
B)A full recovery may take years
C)It is caused by the organism Staphylococcus aureus
D)It is a toxicant produced in foods stored under aerobic conditions

Question 20

Approximately how many people each year are affected by foodborne illness caused by Staphylococcus aureus?

A)250,000
B)500,000
C)750,000
D)One million

Question 21

The industrial application of heat to inactivate most but not all bacteria in a food is commonly known as

A)sanitization.
B)sterilization.
C)pasteurization.
D)depathogenation.

Question 22

Why is ground meat more susceptible to microbial contamination than unground meat?

A)It has more surface area
B)It is usually undercooked
C)It has a higher fat content
D)It is not inspected as often

Question 23

Clostridium botulinum poisoning is a hazard associated with

A)nitrosamines.
B)rotting vegetables.
C)undercooked poultry.
D)improperly canned vegetables.

Question 24

Recent outbreaks among consumers who ate peanut butter products,eggs,and cantaloupe were caused by which two organisms?

A)Listeria and Yersinia
B)Salmonella and Listeria
C)Giardia and Campylobacter
D)Campylobacter and Salmonella

Question 25

What fraction of reported foodborne illnesses can be attributed to the food industry?

A)1/10
B)1/3
C)1/2
D)4/5

Question 26

Which of the following foods are associated with illness from Salmonella?

A)Raw vegetables
B)Pickled vegetables
C)Home-canned vegetables
D)Raw meats,poultry,and eggs

Question 27

Which of the following is a characteristic of meat contamination?

A)A USDA seal of inspection insures the absence of most harmful bacteria
B)Consumers are not able to detect the presence of harmful bacteria by odor or taste
C)The presence of naturally occurring antibodies in meats slows the growth of harmful organisms
D)Ground meat is very resistant to contamination because of the high heat released by the grinding machines

Question 28

A few years ago a foodborne illness outbreak was reported by a national restaurant chain.After dozens of people were infected,authorities determined that employees of the restaurant had used the same knife to cut raw meat products as they did for produce items such as lettuce.Which of the following terms most likely describes the employees' neglect that led to the patrons of the restaurant becoming ill?

A)Contamination
B)Cross-contamination
C)Hazard Analysis Critical Control Points
D)Inappropriate monitoring of food temperatures

Question 29

What is another name for bovine spongiform encephalopathy?

A)Toxoplasmosis
B)Mad cow disease
C)Type 2 Alzheimer's
D)Hypercephalopathy

Question 30

A patient with a high temperature complains of headache,stomachache,fever,and vomiting.Upon questioning,he admits to eating several raw eggs the day before.The most likely organism causing these symptoms is

A)E.coli.
B)Salmonella.
C)Perfringens.
D)Campylobacter jejuni.

Question 31

You work part-time at a local diner and have noticed that there are a few questionable practices going on behind closed doors.An older employee tells you that the worst of these oversights is the workers' disregard for the "danger" zone.Which of the following applies to this employee's warning?

A)Keeping the freezer at 35°F
B)Serving raw seafood without proper cooking techniques
C)Keeping beef patties on a warm grill (135°F)for up to 3 hours
D)Not disposing of egg shells immediately after use and allowing them to sit on countertops

Question 32

Leftover foods that are promptly refrigerated may be safely eaten within

A)8-12 hours.
B)1-2 days.
C)3-4 days.
D)1 week.

Question 33

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?

A)5-10 seconds
B)20 seconds
C)¹/₂-1 minute
D)3 minutes

Question 34

Which of the following is the major food source for transmission of Campylobacter jejuni?

A)Raw poultry
B)Uncooked seafood
C)Imported soft cheeses
D)Undercooked beef hot dogs

Question 35

A child is brought into the emergency room with breathing difficulties.He also has difficulty swallowing and speaking.The mother mentions that he ate some home-canned beans yesterday.You suspect microbiological food poisoning.The most likely toxin is

A)botulinum toxin.
B)giardiasis toxin.
C)Salmonella toxin.
D)Campylobacter toxin.

Question 36

The seal "Graded by USDA" that appears on packaged meat and poultry means that the product is

A)uncooked.
B)not hazardous.
C)free of bacteria.
D)assessed for tenderness.

Question 37

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?

A)The Two-Forty-One-Forty rule
B)Safe Handling Certification Program
C)Hazard Analysis Critical Control Points
D)North American Residue Monitoring Program

Question 38

In cows infected with mad cow disease,which of the following tissues is generally free of the infectious agents?

A)Brain
B)Muscle
C)Spinal cord
D)Nerves

Question 39

Which of the following is NOT among the characteristics of food safety in the kitchen?

A)Cooks should refrain from washing meat and poultry
B)Leftover food from a meal should be promptly refrigerated
C)Hand washing is significantly more effective than hand sanitizers in decreasing bacterial contamination
D)After each step of food preparation,countertops,cutting boards,and hands should be washed in hot,soapy water

Question 40

Which of the following would most likely result from placing cooked hamburger patties on the same plate that held the uncooked patties?

A)Flavor declination
B)Meat juice retention
C)Fat drippings exudation
D)Microbial cross-contamination

Question 41

If you suspect that you are suffering from a foodborne illness,appropriate actions to take include all of the following EXCEPT

A)refrain from eating or drinking any more of the tainted product.
B)drink clear liquids to help combat diarrhea and vomiting,and call a physician.
C)find a portion of the remaining suspected food and ask someone else to taste it to detect any off flavors.
D)find the remainder of the suspected food and store it in the refrigerator for possible inspection by health authorities.

Question 42

Consumption of raw oysters is known to cause hepatitis type

A)A.
B)B.
C)C.
D)D.

Question 43

Which of the following is NOT among the rules to help prevent foodborne illness?

A)Use hands to mix foods
B)Thaw meats in the refrigerator
C)Use a meat thermometer to avoid undercooking
D)Use hot,soapy water to wash hands,utensils,and countertops

Question 44

Which of the following is the most appropriate method to thaw turkey?

A)In the refrigerator
B)At room temperature
C)On top of a warm oven
D)Under very low heat in the oven

Question 45

Which of the following is inappropriate advice on sanitation for someone traveling to another country?

A)Drink all beverages without ice
B)Drink bottled carbonated beverages
C)Boil the local water before use to kill microbes
D)Eat fruits and vegetables raw with their skins to decrease risk from wash-water contamination

Question 46

You are presenting a general seminar at a food safety convention.At the end of your talk,an audience member barrages you with questions about irradiation of foods causing people to be exposed to radioactive food.How should you respond?

A)Irradiation techniques do not in any way produce radioactive foods
B)There is only cause for concern when treating foods such as milk,grapefruits,eggs,and high-fat meats
C)Radioactive foods have been approved for consumption by the American Medical Association,the FAO,and the WHO
D)Cold pasteurization is the only technique that results in radioactive foods and as long as they are avoided,there is no cause for concern

Question 47

Which of the following is NOT among the characteristics of oysters in the diet?

A)They are the primary factor in traveler's diarrhea
B)Eating them raw is a risk factor for some bacterial infections
C)Some oyster-borne microbes are destroyed when the consumer drinks alcohol
D)Many oyster-borne bacteria,but not viruses,are destroyed by some hot sauces

Question 48

What unintended benefit is derived from the freezing of fish by the food industry?

A)The fish becomes tenderized
B)Mature parasitic worms are killed
C)Botulinum toxin becomes inactivated
D)The toxins from hepatitis A and B are destroyed

Question 49

Which of the following is an example of a food preservation technique?

A)Irradiation used to sterilize spices
B)Carotenoids used to retard formation of nitrosamines
C)Sulfites used to retard growth of pathogenic organisms
D)Nitrites used to form unique radiolytic particles when the food is overheated

Question 50

Which of the following foods is best known to transmit hepatitis?

A)Poultry
B)Seafood
C)Legumes
D)Raw vegetables

Question 51

Which of the following is NOT among the properties associated with the cooking of hamburgers?

A)Color alone is usually indicative of "doneness"
B)Burgers should be cooked to an internal temperature of 160°F
C)Some burgers will retain some pink color even when cooked to 175°F
D)Some burgers will turn brown before reaching the recommended temperature

Question 52

Among the following organisms,which is primarily responsible for causing "traveler's" diarrhea?

A)Vibrio
B)Campylobacter jejuni
C)Staphylococcus aureus
D)Clostridium botulinum

Question 53

A patient reports that since returning from overseas travel to a developing country,she has been experiencing stomach cramps and diarrhea.Which of the following foodborne organisms is most likely responsible for these symptoms?

A)E.coli
B)Clostridium botulinum
C)Clostridium perfringens
D)Listeria monocytogenes

Question 54

What are the chances of contracting diarrhea from travel to other countries?

A)1 in 2
B)1 in 10
C)1 in 100
D)1 in 1000

Question 55

Which of the following is NOT among the characteristics of raw oyster consumption?

A)Freezing for 24 hours kills the hepatitis virus
B)Some hot sauces can kill the bacteria found in them
C)Some people who drink alcohol are protected from oyster-borne illness
D)People with weakened immune systems are especially vulnerable to oyster-borne illness

Question 56

Which of the following methods of thawing meats or poultry increases health risk?

A)In the refrigerator
B)At room temperature
C)In a microwave oven
D)Under cool running water

Question 57

What is the safe refrigerator storage time for uncooked steaks,cooked chicken,opened packages of lunch meats,and tuna salad?

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

Question 58

Which of the following practices is safest for minimizing microbial contamination of prepared foods?

A)Store food in a controlled atmosphere of chlorine bleach vapors
B)Restrict the food's exposure at room temperature to a maximum of 4-6 hours
C)Restrict the food's exposure at between 40°F and 140°F to a maximum of 2 hours
D)Store food under air-tight conditions at a temperature of 32°F for a maximum of 1 month

Question 59

What is the minimum recommended safe temperature (°F)to heat leftovers?

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

Question 60

To minimize the possibility of foodborne illness,hamburger should be cooked to an internal temperature (°F)of at least

A)125.
B)140.
C)160.
D)195.

Question 61

A common term to describe the process of irradiation is

A)UHT treatment.
B)radura treatment.
C)cold pasteurization.
D)pulsed electron beam.

Question 62

What is the principal factor related to solanine concentration in potatoes?

A)Contamination
B)Irradiation malfunction
C)Soil heavy metal content
D)Improper storage conditions

Question 63

Which of the following is a characteristic of heavy metals in the U.S.food supply?

A)Virtually all fish contain mercury
B)Mercury contamination of fish is most severe in tuna
C)Toxicity is most severe in the elderly population group
D)Contamination is usually greater in farm-raised fish than in ocean fish

Question 64

What is the primary source of dietary mercury?

A)Seafood
B)Legumes
C)Unfiltered water
D)Undercooked poultry

Question 65

What processing method allows for cartons of milk to be shelved in grocery stores at room temperature?

A)Prolonged pasteurization
B)Boiling for exactly 10 minutes
C)Ultrahigh temperature treatment
D)Combination irradiation/pasteurization

Question 66

The increase in the concentration of contaminants in the tissues of animals high on the food chain is termed

A)bioaccumulation.
B)hyperconcentration.
C)evolutionary containment.
D)functional high-level accumulation.

Question 67

Your friend Mark is an avid organic food consumer.He believes that natural foods are the only way to avoid the chemicals that farmers "poison" their crops with.You warn Mark that not all natural foods are free from toxins; indeed,that many foods contain naturally occurring toxic substances.The example you provide could be the solanine commonly found in

A)beets.
B)broccoli.
C)potatoes.
D)anchovies.

Question 68

Of the following types of seafood,which should be consumed in the smallest amount by pregnant and lactating women?

A)Shrimp
B)Canned light tuna
C)Pollack and catfish
D)White albacore tuna

Question 69

Which of the following items is NOT among common foods approved for irradiation?

A)Eggs
B)Milk
C)Wheat
D)Strawberries

Question 70

Which of the following is a feature of an organic halogen?

A)Heavy metal
B)Safe additive
C)Toxic chemical
D)Component of most proteins

Question 71

What nutrients in foods are most vulnerable to losses during food handling and preparation?

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

Question 72

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

Question 73

Which of the following is a characteristic of solanine?

A)It is not destroyed by cooking
B)It enhances absorption of lead
C)It antagonizes the thyroid gland
D)It is degraded when potatoes start to sprout

Question 74

Which of the following is a feature of irradiated foods?

A)The World Health Organization has not approved food irradiation
B)The labels of all foods except for meats must indicate treatment by irradiation
C)Irradiation of foods such as strawberries and mangoes hastens their ripening
D)The irradiation label is not required on commercially prepared foods that contain irradiated ingredients

Question 75

Which of the following is NOT among the characteristics of mercury in nutrition?

A)Mercury toxicity damages the developing brain
B)Farm-raised fish typically have less mercury than wild-caught fish
C)Larger fish have less muscle mercury due to the dilutional effect of size
D)The EPA regulates commercial fishing to monitor mercury levels in fish

Question 76

Which of the following is an example of heavy metal exposure from foods?

A)Cooking foods for prolonged periods in iron skillets
B)Ingestion of food containing high amounts of mercury
C)Ingestion of food supplements containing high levels of calcium and sodium salts
D)Cooking foods over superheated charcoal containing high levels of copper and iron

Question 77

What is the chief reason for NOT using irradiation for preserving dairy products?

A)It imparts off flavors
B)It coalesces the fat particles
C)It is inefficient at killing microorganisms
D)It results in high amounts of food radioactive particles

Question 78

The extent to which an environmental contaminant becomes harmful is dependent primarily on its

A)persistence.
B)solanine content.
C)soil absorption efficiency.
D)water solubility characteristics.

Question 79

What was the toxic substance that accidentally found its way into the food chain in the early 1970s and to which almost all of Michigan's residents became exposed?

A)Lead acetate
B)Methylmercury
C)Listeria monocytogenes
D)Polybrominated biphenyl

Question 80

All of the following describe associations between vegetable preparation and vitamin preservation EXCEPT

A)vegetables should be washed before cutting to reduce vitamin losses.
B)after a vegetable is picked,vitamin synthesis stops but vitamin degradation continues.
C)vegetables should be cooked in water rather than by steaming to minimize vitamin losses.
D)vegetables should be stored in the refrigerator until used to preserve vitamin content.