Deck 13: Food Safety and the Global Food Supply

Question 1

Eating raw shellfish puts a person at risk for contracting hepatitis.

Answer 1

True

Question 2

Honey can be a cause of botulism.

Answer 2

True

Question 3

Mad cow disease was first diagnosed in cattle in the United States in 1986.

Answer 3

False

Question 4

Bottle feeding is a key element of UNICEF's Child Survival Campaign.

Question 5

Canned foods have an infinite shelf-life.

Question 6

A major outbreak of foodborne illness due to C. botulinum  that occurred in the northwest part of the U.S. in the 1990s was linked to undercooked pork.

Question 7

Kidney failure can occur due to toxin-producing Salmonella bacteria.

Question 8

The radura symbol on a food signifies that the food has been grown without pesticides.

Question 9

At the present time, processes that build up the soil are keeping in step with erosion, making it possible for the world to sustain its growing population.

Question 10

Many commonly used plants and plant products contain naturally-occurring toxicants.

Question 11

SNAP is a federally funded initiative currently in place to reduce food insecurity in the U.S.

Question 12

Integrated pest management involves increased application of pesticides to maximize crop yields.

Question 13

Multinational corporations may contribute to food insecurity by way of their farmland management techniques.

Question 14

The GRAS list is established by the Environmental Protection Agency.

Question 15

Lead usually poisons a person slowly rather than all at once.

Question 16

Integrated pest management is a type of farming technique designed to keep pesticide use to a minimum.

Question 17

Genetically engineered soybean, cotton, and corn account for up to 52 percent of total acreage planted.

Question 18

Food additives can be used to improve the texture and appearance of a product.

Question 19

DDT is banned from use in the U.S.; however, many foreign countries continue to use DDT, including countries from which the United States buys produce.

Question 20

All substances are potentially toxic, but are hazardous only if consumed in sufficiently large quantities.

Question 21

Which additive is used to maintain consistency?

A) MSG
B) vitamin A
C) guar gum
D) sodium chloride
E) calcium citrate

Question 22

Some people fear that naturally occurring cross-pollination between genetically engineered plants with nearby weeds may spread traits from plants to weeds, producing superweeds.

Question 23

Food safety today refers to a food supply that is free of foodborne pathogens as well as one that is safe from bioterrorism.

Question 24

Which individual could safely consume raw seafood?

A) Sam, a painter who has liver disease
B) Sasha, a homemaker who has diabetes
C) Mark, a salesman with HIV infection
D) Ted, an accountant with occasional back pain
E) Xavier, a 2-year-old healthy toddler

Question 25

Lead in food can come from ____.

A) discarded electrical equipment
B) lead crystal ware
C) sewage sludge
D) PCB containers
E) corks on wine bottles

Question 26

Within two hours of eating, Erik developed the following symptoms: sudden onset of severe nausea, diarrhea, vomiting, abdominal cramps, and fever. Which microbial pathogen is likely to have caused Erik's symptoms?

A) Staphylococcus aureus bacteria
B) Clostridium botulinum
C) Campylobacter jejuni
D) Shigella bacteria
E) Listeria monocytogenes

Question 27

A major purpose of the green revolution was to ____.

A) restore plant life to the mountainous slopes in developing countries
B) introduce the winged bean plant to Asian countries
C) transfer the agricultural technology of the industrial world to developing countries
D) establish research stations to monitor the water quality in tropical regions
E) support appropriate technology in developing countries dependent upon each situation

Question 28

Most E. coli outbreaks have been linked to ____.

A) unpasteurized milk
B) undercooked hamburger
C) potato salad
D) fresh apple cider
E) fresh broccoli

Question 29

Substances widely used for many years without apparent ill effects are on the ____ list.

A) FDA
B) GRAS
C) Delaney
D) Additive Safety
E) Preferred Additive

Question 30

What is the most dangerous food hazard, according to the FDA?

A) Intentional food additives
B) Pesticide residues in food
C) Environmental contaminants
D) Microbial foodborne illness
E) Naturally occurring toxins in foods

Question 31

Food irradiation is supported by the World Health Organization (WHO) .

Question 32

The substance aflatoxin is ____.

A) added to some ice creams and salad dressings as a thickener
B) a probiotic frequently added to yogurt products
C) added to fruit juices as a color enhancer
D) found in the green substance that accumulates beneath the skin of a potato
E) a poison made by certain molds that can grow on corn

Question 33

One characteristic of the ideal pesticide is that it would ____.

A) be of animal origin
B) be of vegetable origin
C) quickly break down to harmless products
D) be natural
E) have no detectable taste

Question 34

Breastfeeding permits infants in many developing countries to achieve weight and height gains equal to those of children in developed countries until about 6 months of age.

Question 35

The major cause of food insecurity is now recognized to be ____.

A) overpopulation
B) poverty
C) inadequate food production
D) lack of education
E) bioterrorism threats

Question 36

Which food is most susceptible to bacterial contamination?

A) roast
B) steak
C) ground meat
D) chicken breast
E) bacon

Question 37

Substances not in use before 1958 are classified as food additives and subject to regulation under the ____.

A) GRAS list
B) Food Additives Amendment
C) Food Quality Protection Act
D) Food, Drug and Cosmetic Act
E) Federal Food and Drug Act

Question 38

The process of altering foods through the use of living organisms is a form of ____.

A) irradiation
B) biotechnology
C) transmutation
D) organic food production
E) biosynthesis

Question 39

Ethylene oxide is an environmentally friendly method of sterilizing products such as cotton swabs, tampons, and teething rings.

Question 40

Foodborne illness would have the least impact on which individual?

A) Sue, a 25-year-old school teacher
B) Mary, a 2-year-old toddler
C) John, an 88-year-old computer expert
D) Juan, a 34-year-old HIV-positive architect
E) Callie, a 27-year-old pregnant graduate student

Question 41

What is the advantage of the Flavr Savr tomato?

A) It is a brighter red than regular tomatoes.
B) It has a more robust flavor than regular tomatoes.
C) It grows on a shorter vine than regular tomatoes.
D) It ripens more slowly than regular tomatoes.
E) It is resistant to drought and several natural pests.

Question 42

In the United States, which type of poisoning ranks as one of the most common childhood environmental health problems?

A) cadmium
B) iron
C) mercury
D) aflatoxin
E) lead

Question 43

The EPA sets forth a reference dose for a pesticide. This represents the amount of____.

A) the chemical permitted to be sprayed on a crop per growing season
B) a chemical that could be consumed daily without posing any health risk
C) a chemical permitted to be sprayed on a field over a 5-year period
D) a chemical that could be consumed yearly without posing any health risk
E) the chemical that can be applied to one acre of cropland during one growing season

Question 44

The green substance that accumulates just beneath the potato's skin is ____.

A) sulfur dioxide
B) solanine
C) polychlorinated biphenyl
D) mercury
E) tetrodotoxin

Question 45

Melissa is getting ready for a party where she plans to serve grilled chicken and a raw vegetable salad. She washes her hands, takes the sealed package of chicken from the refrigerator, opens it, and places the chicken on a cutting board to remove the skin and cut it up. She places the chicken pieces in a plastic container of marinade, seals it, and places it in the refrigerator, at the same time taking out the fresh vegetables. She begins chopping them up on her cutting board. Which food safety mistake has Melissa made?

A) She failed to keep cold foods cold.
B) She failed to keep hot foods hot.
C) She failed to store the raw foods properly.
D) She failed to avoid cross-contamination.
E) She failed to marinate at the proper temperature.

Question 46

Which organism is at the bottom of the food chain?

A) large fish
B) small fish
C) underwater plants
D) humans
E) small rodents

Question 47

What fish eaten in Japan contains a toxin which is 275 times deadlier than cyanide?

A) Puffer
B) Halibut
C) Smoked salmon
D) Whitefish
E) Swordfish

Question 48

Suppose you are planning a romantic summer picnic with your significant other, and don't have a cooler. Which menu would be the safest (that is, the least likely to cause a foodborne illness) ?

A) Roast chicken and cheddar sandwiches, potato salad, and cheesecake
B) Deviled eggs, baked beans, and hot dogs
C) Hamburgers, French fries, and milkshakes
D) Egg salad sandwiches, coleslaw, and coconut cream pie
E) Peanut butter sandwiches, corn chips, jar of salsa, and fresh oranges

Question 49

Which type of foodborne illness may be traced to soft unpasteurized cheese and milk?

A) Perfringens food poisoning
B) Shigellosis
C) Listeriosis
D) Hepatitis
E) Botulism

Question 50

Which bacteria live in coastal waters and can infect humans either through open wounds or through consumption of contaminated undercooked or raw seafood?

A) Trichinella spiralis
B) Escherichia coli
C) Cryptosporidium parvum
D) Cyclospora cayetanensis
E) Clostridium perfringens

Question 51

Judy is looking for a new bread in the supermarket and found one labeled "organic." What does this mean?

A) It contains 100 percent organic ingredients.
B) It contains at least 95 percent organic ingredients.
C) It contains between 70 and 95 percent organic ingredients.
D) It contains between 60 and 90 percent organic ingredients.
E) It contains more than 50 percent organic ingredients.

Question 52

Which statement concerning herbal remedies is accurate?

A) Herbal products are safe because they come from plants.
B) Composition of herbal products are closely regulated by the FDA.
C) Herbal components become more concentrated when they are made into supplements.
D) They are safe for pregnant women and children because they are natural.
E) An herbal overdose results when toxins accumulate in the kidneys.

Question 53

What practice is a common food safety mistake?

A) Keeping cold foods below 40 degrees Fahrenheit
B) Room-temperature marinating
C) Thawing frozen food in the microwave
D) Using shallow containers to cool foods quickly in the refrigerator
E) Reheating foods to a high temperature

Question 54

Most additives that pose any potential risk are allowed in foods only at levels ____ of those at which the risk is still known to be zero.

A) 1/10
B) 1/50
C) 1/100
D) 1/500
E) 1/1,000

Question 55

Why are BHA and BHT added to foods?

A) To maintain palatability and wholesomeness
B) To impart or maintain consistency
C) To control acidity or alkalinity
D) To enhance flavor
E) To improve or maintain nutritional value

Question 56

Which micronutrient deficiencies are of particular concern worldwide?

A) Iodine, iron, and vitamin A
B) Fluoride, zinc, and vitamin D
C) Magnesium, sodium, and iron
D) Vitamin B₁₂, niacin, and vitamin C
E) Iron, vitamin C, and fluoride

Question 57

What is Feeding America?

A) A program to teach people how to farm more efficiently
B) A food program in the Southwest that serves immigrants needing assistance
C) The largest supplier of surplus food in the U.S.
D) A program in inner cities in the U.S. to teach low-income families how to shop and cook for their families
E) A volunteer-based network of food banks found in large cities across America

Question 58

Which foodborne illness is most commonly transmitted by improperly canned foods?

A) Listeriosis
B) Salmonellosis
C) Botulism
D) Campylobacteriosis
E) Shigellosis

Question 59

Why are pesticides used?

A) To act as preservatives in our food supply
B) To kill insects, rodents, or other living things
C) To enhance the flavor of soups and salad dressings
D) To stimulate plant growth beyond the normal rate
E) To extend the shelf-life of stored food products

Question 60

World hunger is primarily a problem of ____.

A) overpopulation
B) inadequate food production
C) unequal access to resources
D) lower gas prices
E) natural disasters

Question 61

Vignette #2 Sue is the mother of a two-year-old named Tara. Sue wants to protect Tara from pesticides, chemicals, and other harmful contaminants on the food she serves her daughter. She is committed to only purchasing organic foods and preparing them in a healthy manner. What recommendations would you make to Sue?
What is a recommended way for Sue to reduce pesticide consumption?

A) Rinse produce for 2 to 3 seconds with water without scrubbing.
B) Discard the outer leaves of lettuce.
C) Eat only a few types of produce to ensure limited exposure to pesticides.
D) If wax has been applied to an apple, "shine" it with a cloth rather than washing it.
E) Avoid all fruits and vegetables served at restaurants.

Question 62

Vignette #2 Sue is the mother of a two-year-old named Tara. Sue wants to protect Tara from pesticides, chemicals, and other harmful contaminants on the food she serves her daughter. She is committed to only purchasing organic foods and preparing them in a healthy manner. What recommendations would you make to Sue?
Manuel tells Sue there are some benefits to the use of pesticides for farmers and consumers. What characteristic is unlikely to be a benefit of pesticides?

A) Pesticides can boost crop yields.
B) Pesticide use contributes to the relatively low cost of fruits and vegetables.
C) Pesticide use allows for a wide variety of crops to be grown.
D) Some pesticides like DDT remain active for years and so do not need to be reapplied.
E) Pesticides may help keep wildlife populations in check.

Question 63

Vignette #1 The Waltons have dinner at their favorite local restaurant. Marty has a hamburger, Jill has grilled chicken, and Lori has clams on spaghetti. They have wine with dinner, order dessert, and thoroughly enjoy the evening. Late the next day, Marty starts having stomach pains. Soon, he also has diarrhea and begins vomiting. Jill decides he should go to the emergency room at the hospital. The medical intern at the ER sees Marty in extreme pain and immediately begins asking him questions. If you were the intern, how would you answer the following questions?
What can Marty do to prevent getting a foodborne illness from a hamburger in the future?

A) Order burgers well done at a restaurant.
B) Avoid irradiated beef.
C) Order unpasteurized cheese on the burger at a restaurant.
D) Thaw frozen beef at room temperature before cooking.
E) Avoid hamburger that has been stored in a freezer for more than two months.

Question 64

Vignette #1 The Waltons have dinner at their favorite local restaurant. Marty has a hamburger, Jill has grilled chicken, and Lori has clams on spaghetti. They have wine with dinner, order dessert, and thoroughly enjoy the evening. Late the next day, Marty starts having stomach pains. Soon, he also has diarrhea and begins vomiting. Jill decides he should go to the emergency room at the hospital. The medical intern at the ER sees Marty in extreme pain and immediately begins asking him questions. If you were the intern, how would you answer the following questions?
If the grilled chicken had been the cause of illness with symptoms first appearing two days after the meal, what microorganism would have most likely been the cause?

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

Question 66

Vignette #2 Sue is the mother of a two-year-old named Tara. Sue wants to protect Tara from pesticides, chemicals, and other harmful contaminants on the food she serves her daughter. She is committed to only purchasing organic foods and preparing them in a healthy manner. What recommendations would you make to Sue?
Sue is concerned about pesticide contamination of the produce she purchases. What would you say to Sue?

A) The American Academy of Pediatrics says that the health risks posed by pesticide residues are significant.
B) The American Cancer Society says that consumers should only buy foods labeled "organic" to adequately protect their health.
C) The risk of not eating fruits and vegetables for fear of consuming pesticide residues far outweighs the slight risk associated with these substances.
D) The amount of pesticides permitted allows for a small margin of safety.
E) After the FDA approves a pesticide, the EPA, in its ongoing monitoring program, begins to check for residues.

Question 67

What precautions should consumers take when selecting and consuming seafood?

Question 68

Vignette #1 The Waltons have dinner at their favorite local restaurant. Marty has a hamburger, Jill has grilled chicken, and Lori has clams on spaghetti. They have wine with dinner, order dessert, and thoroughly enjoy the evening. Late the next day, Marty starts having stomach pains. Soon, he also has diarrhea and begins vomiting. Jill decides he should go to the emergency room at the hospital. The medical intern at the ER sees Marty in extreme pain and immediately begins asking him questions. If you were the intern, how would you answer the following questions?
The hamburger was most likely the culprit in Marty's illness. What may have occurred to lead to his condition?

A) The cows may have been given feed containing mammalian protein tissues.
B) The meat was stored in a refrigerator at 38 degrees Fahrenheit for more than one day.
C) The meat was cooked to 135 degrees Fahrenheit.
D) The meat was defrosted in the refrigerator.
E) The meat may have been left at room temperature for 15 minutes before cooking.

Question 69

Vignette #2 Sue is the mother of a two-year-old named Tara. Sue wants to protect Tara from pesticides, chemicals, and other harmful contaminants on the food she serves her daughter. She is committed to only purchasing organic foods and preparing them in a healthy manner. What recommendations would you make to Sue?
While food shopping, Sue sees a label on a package of graham crackers that reads "product made with organic ingredients." What does this mean?

A) It means the graham crackers contain between 70 and 95 percent organic contents.
B) It means the graham crackers contain 95 percent organic ingredients.
C) It means the graham crackers contain no added preservatives but may have been irradiated.
D) It means the wheat and sugar used to make the graham crackers were grown without pesticides but may contain genetically engineered products.
E) It means the graham crackers contain at least 80 percent organic ingredients that were produced only in the United States.

Question 70

Name at least one food additive and one food example for the following food additive functions:
• Imparts or maintains consistency
• Improves or maintains nutritional value
• Maintains palatability and wholesomeness
• Produces light texture; controls acidity or alkalinity

Question 71

What is the GRAS list and what was and is its purpose? How many substances are on this list today?

Question 72

Vignette #1 The Waltons have dinner at their favorite local restaurant. Marty has a hamburger, Jill has grilled chicken, and Lori has clams on spaghetti. They have wine with dinner, order dessert, and thoroughly enjoy the evening. Late the next day, Marty starts having stomach pains. Soon, he also has diarrhea and begins vomiting. Jill decides he should go to the emergency room at the hospital. The medical intern at the ER sees Marty in extreme pain and immediately begins asking him questions. If you were the intern, how would you answer the following questions?
Fortunately, Marty recovered in a few days with no lasting effects; however, many people are not so lucky. Which situation would have put Marty at high risk for serious consequences from his foodborne illness?

A) Having recovered from a sinus cold within the past month
B) Having a kidney transplant within the past five years
C) Being a teenager
D) Running five miles per day
E) Having completed a smoking cessation program within the past three months

Question 73

You are in the supermarket with your mother and notice they now sell irradiated ground beef. Your mother tells you to stay away from it because it is radioactive and dangerous. What would you tell her to convince her otherwise?

Question 74

List four ways to protect against overexposure to lead.

Question 75

Vignette #2 Sue is the mother of a two-year-old named Tara. Sue wants to protect Tara from pesticides, chemicals, and other harmful contaminants on the food she serves her daughter. She is committed to only purchasing organic foods and preparing them in a healthy manner. What recommendations would you make to Sue?
Sue's brother, Manuel, says she is going overboard by insisting that everything Tara eats is labeled "organic." A disadvantage of buying certified organic foods that he mentions is that ____.

A) more synthetic fertilizer residues will end up in waterways
B) farmers may follow less humane animal welfare standards
C) organic farming methods require greater water and energy consumption
D) the food may be fertilized with improperly composted animal manure containing harmful organisms
E) the foods may have lower amounts of phytochemicals

Question 76

What is the most serious risk that is posed by irradiation?

A) Exposure of workers at irradiation facilities to radioactive materials
B) Exposure of consumers purchasing raw meats to radioactive materials
C) Production of unique radiolytic products
D) Production of toxic, explosive ethylene oxide
E) Unknown long-term effects of consuming fresh fruits with residual radioactive substances

Question 77

Which statement about farmers' markets is true?

A) Foods purchased from farmers' markets are in season and very fresh.
B) Farmers' markets rely entirely on community support because of a lack of government support.
C) Farmers make less profit when they sell directly to consumers rather than to a food distributor.
D) All produce sold at farmers' markets is certified organic.
E) Farmers' markets help to expand the size of the region's ecological footprint.

Question 78

Vignette #1 The Waltons have dinner at their favorite local restaurant. Marty has a hamburger, Jill has grilled chicken, and Lori has clams on spaghetti. They have wine with dinner, order dessert, and thoroughly enjoy the evening. Late the next day, Marty starts having stomach pains. Soon, he also has diarrhea and begins vomiting. Jill decides he should go to the emergency room at the hospital. The medical intern at the ER sees Marty in extreme pain and immediately begins asking him questions. If you were the intern, how would you answer the following questions?
What foodborne illness does Marty likely have, considering what he ate for dinner?

A) Vibrio infection
B) Escherichia coli
C) Shigellosis
D) Mad cow disease
E) Cryptosporidiosis

Question 79

Identify the possibilities for personal actions which can be taken to help solve the problem of hunger.

Question 80

A genetically engineered vegetable must be labeled as such when ____.

A) its genes have been modified to make it herbicide resistant
B) it is a transgenic organism
C) its nutrient composition differs significantly from that of the natural vegetable
D) it contains genetic material from a different type of vegetable
E) its modification has resulted in a significant increase in product yield