Question 1

ISO 9000 quality standards provide documentation of food quality standards internationally.

Accepted Answer

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Question 2

Norwalk-like virus infections are caused by failure to refrigerate foods promptly.

Accepted Answer

Norwalk-like virus infections, also known as norovirus infections, are primarily spread through direct contact with an infected person, consuming contaminated food or water, or touching contaminated surfaces and then touching the mouth or nose. Refrigeration of foods may slow down the growth of some pathogens, but it does not directly cause norovirus infections.

Question 3

Cestodes and flukes are parasites that can invade human tissue and cause illness.

Accepted Answer

Cestodes (tapeworms) and flukes (trematodes) are types of parasitic worms that can infect human tissues, causing various illnesses depending on the species and the tissues they invade.

Question 4

Your neighbor serves delicious home-canned green beans. You know that she does not own a pressure canner. Why is this a concern? Should you discuss this with your neighbor? Why might this not be a concern in the "old South"?

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Question 5

For each of the microorganisms below, write one or two sentences relating it to a concept in food preservation. Give it some thought and make sure of the relationship before starting. For example, for Clostridium botulinum you might write: Clostridium botulinum is present in low-acid, anaerobic food situations. Therefore, when canning meat, poultry, fish, or low-acid vegetables, one must use the pressure canner to provide the high heat needed to destroy the microorganisms. Also in reheating, it is always safe to boil a canned product for ten minutes before tasting to ensure the destruction of C. botulinum, which is destroyed by the heat in that time period.

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Question 6

Explain the commercial and home methods used in canning and why specific foods are suited to a particular method.

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Question 7

A consumer comes to you with a question about food safety. You don't know the
answer off the "top of your head." How would you find the answer? What other sources (not just in print) would you refer to in order to help you with the answer? List as many of these as you can.

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Question 8

What is cross contamination and how can we avoid it?

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Question 9

Irradiation extends the shelf life of foods by killing the microorganisms present.

Accepted Answer

Irradiation extends the shelf life of foods by killing or inactivating microorganisms, such as bacteria and molds, that can cause spoilage and foodborne illness, thus making the food last longer.

Question 10

A tasting spoon may be the same spoon that is used for stirring.

Accepted Answer

A tasting spoon should not be the same spoon used for stirring to prevent cross-contamination and ensure hygiene.

Question 11

List several factors that may favor bacterial growth:

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Question 12

Outline the preservation methods used in the food industry and the advantages and disadvantages of each.

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Question 13

Discuss why each of the methods used to preserve foods is effective in keeping food safe for later consumption.

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Question 14

Why is it important that we keep up-to-date on new forms of foodborne illnesses as they are discovered?

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Question 15

Describe the techniques used in drying foods.

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Question 16

Define the essential ingredients and their roles in preserving foods with sugar.

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Question 17

As a student in an experimental food science lab, you have taken certain precautions to prevent food borne illness. Outline these precautions and explain why they are important.

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Question 18

The USDA has the greatest responsibility of any agency in the federal government for ensuring a safe food supply.

Accepted Answer

The USDA is responsible for meat, poultry, and egg products, while the FDA oversees most other foods. Both agencies share responsibility for ensuring a safe food supply.

Question 19

Eating raw seafood is a good health practice.

Accepted Answer

Eating raw seafood can expose individuals to harmful bacteria, viruses, and parasites, such as Vibrio, norovirus, and tapeworms, which can lead to foodborne illnesses.

Question 20

Distinguish between:
1.Food-borne infection and food intoxication 
2.Aerobic and anaerobic

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1.Food-borne infection and food intoxication 
2.Aerobic...

Quiz 16: Food Safety: Concerns and Controls