Question 1

Use of DDT on plants for insect control was phased out in the United States due to links with cancer.​

Accepted Answer

DDT was phased out in the United States in the 1970s due to links with cancer and other environmental and health concerns.

Question 2

Most Salmonella outbreaks are linked to undercooked seafood.​

Accepted Answer

Most Salmonella outbreaks are actually linked to undercooked poultry or eggs, rather than seafood. However, it is still important to make sure seafood is cooked to a safe temperature to avoid other types of foodborne illnesses.

Question 3

BPA is used in protective linings of a variety of canned foods and beverages.​

Accepted Answer

BPA is commonly used in the protective linings of canned foods and beverages to prevent contamination and increase shelf life.

Question 4

Effects from the microorganism that causes "red tide" are permanent.​

Accepted Answer

The effects of the microorganism that causes "red tide" are not permanent. The blooms can eventually dissipate and the affected marine organisms can recover. However, repeated and prolonged occurrences of red tide can have long-term impacts on the ecosystem.

Question 5

Food-borne illnesses are only caused by harmful bacteria or viruses.

Accepted Answer

While harmful bacteria and viruses are common causes of food-borne illnesses, they can also be caused by other factors such as parasites, toxins, and chemicals.

Question 6

Campylobacter is a common virus.​

Accepted Answer

Campylobacter is a genus of bacteria, not a virus, that is known to cause food poisoning in humans and animals.

Question 7

All strains of E.coli are harmful to humans.​

Accepted Answer

Not all strains of E.coli are harmful to humans. Some strains are harmless and even beneficial. However, certain strains of E.coli can cause serious illness such as food poisoning and urinary tract infections.

Question 8

The contents of canned foods are sterile and will not spoil if left on the shelf for years.​

Accepted Answer

Canned foods are heated to very high temperatures during the canning process to kill any bacteria and microorganisms present. This sterilizes the contents of the can and prevents spoilage. As long as the can remains undamaged and is stored in a cool, dry place, the contents can last for several years without spoiling. However, the nutritional value and quality of the food may deteriorate over time. It's always best to check the expiration date on the can and consume the contents before that date to ensure maximum quality and safety.

Question 9

Ciguatera poisoning can be prevented by freezing fish.​

Accepted Answer

Freezing fish does not prevent ciguatera poisoning as the toxin produced by the dinoflagellate that causes ciguatera poisoning is heat stable and freezing does not eliminate the toxin. Therefore, it is important to avoid consuming fish that are known to have high levels of the toxin, such as certain species of reef fish.

Question 10

Bacteria and other contaminants may be present inside plant and animal foods and on food surfaces.​

Accepted Answer

Bacteria and other contaminants can be present on or inside plant and animal foods, as well as on the surfaces of these foods. Proper handling, cooking, and storage can help reduce the risk of foodborne illness.

Question 11

Parasites are always killed by high temperatures.

Accepted Answer

The answer of Parasites are always killed by high temperatures....

Question 12

According to the CDC,proper hand washing is the single most important means of preventing the spread of food-borne illnesses caused by bacteria.​

Accepted Answer

The CDC (Centers for Disease Control and Prevention) emphasizes that proper hand washing is the single most important means of preventing the spread of food-borne illnesses caused by bacteria, viruses, and other pathogens. Hand washing should be done with soap and water for at least 20 seconds before and after handling food, after going to the bathroom, changing diapers, caring for someone who is sick, blowing your nose, coughing, or sneezing.

Question 13

Steaks can safely be kept in the freezer for up to a year.​

Accepted Answer

According to USDA guidelines, steaks can be safely stored in the freezer for up to 12 months. Proper packaging and storage conditions must be followed to maintain quality and safety.

Question 14

Harmful substances can contaminate safe foods during shipping.​

Accepted Answer

Harmful substances such as chemicals, bacteria, and other contaminants can enter the food chain at any point during shipping or transportation. Contamination can occur due to factors such as unclean transportation equipment, inadequate storage conditions, or mishandling during loading and unloading.

Question 15

C.botulinum bacteria produce a toxin that is one of the deadliest known.​

Accepted Answer

Clostridium botulinum bacteria produce the botulinum toxin, which is considered one of the deadliest toxins known to humans. It is a neurotoxin that can cause paralysis and even death.

Question 16

It only takes about 10 seconds to sanitize your hands.​

Accepted Answer

Hand sanitizers require about 20-30 seconds of rubbing to effectively kill germs and bacteria.

Question 17

VCJD inevitably leads to death in humans due to brain damage.​

Accepted Answer

VCJD (variant Creutzfeldt-Jakob disease) is a fatal neurodegenerative disease caused by prions. It currently has no cure and eventually leads to death due to extensive damage to the brain.

Question 18

Most outbreaks of listeriosis are linked to contaminated shellfish.​

Accepted Answer

Most outbreaks of listeriosis are actually linked to contaminated foods such as deli meats, soft cheeses, and processed meats. While consumption of some types of shellfish, like raw oysters, can increase the risk of contracting listeriosis, they are not the most common source of outbreaks.

Question 19

Listeriosis is the most common cause of food-borne illness in the United States.​

Accepted Answer

Listeriosis is not the most common cause of food-borne illness in the United States. Salmonella and Campylobacter are more common causes. However, listeriosis is a serious illness and can be life-threatening, especially for pregnant women and immunocompromised individuals.

Question 20

High levels of mercury are most likely to be present in smaller fish.​

Accepted Answer

Larger, predatory fish tend to accumulate higher levels of mercury due to biomagnification, where mercury concentrations increase up the food chain.

Quiz 32: The Multiple Dimensions of Food Safety

Use of DDT on plants for insect control was phased out in the United States due to links with cancer.​

Most Salmonella outbreaks are linked to undercooked seafood.​

BPA is used in protective linings of a variety of canned foods and beverages.​

Effects from the microorganism that causes "red tide" are permanent.​

Food-borne illnesses are only caused by harmful bacteria or viruses.

Campylobacter is a common virus.​

All strains of E.coli are harmful to humans.​

The contents of canned foods are sterile and will not spoil if left on the shelf for years.​

Ciguatera poisoning can be prevented by freezing fish.​

Bacteria and other contaminants may be present inside plant and animal foods and on food surfaces.​

Parasites are always killed by high temperatures.

According to the CDC,proper hand washing is the single most important means of preventing the spread of food-borne illnesses caused by bacteria.​

Steaks can safely be kept in the freezer for up to a year.​

Harmful substances can contaminate safe foods during shipping.​

C.botulinum bacteria produce a toxin that is one of the deadliest known.​

It only takes about 10 seconds to sanitize your hands.​

VCJD inevitably leads to death in humans due to brain damage.​

Most outbreaks of listeriosis are linked to contaminated shellfish.​

Listeriosis is the most common cause of food-borne illness in the United States.​

High levels of mercury are most likely to be present in smaller fish.​

Use of DDT on plants for insect control was phased out in the United States due to links with cancer.

Most Salmonella outbreaks are linked to undercooked seafood.

BPA is used in protective linings of a variety of canned foods and beverages.

Effects from the microorganism that causes "red tide" are permanent.

Campylobacter is a common virus.

All strains of E.coli are harmful to humans.

The contents of canned foods are sterile and will not spoil if left on the shelf for years.

Ciguatera poisoning can be prevented by freezing fish.

Bacteria and other contaminants may be present inside plant and animal foods and on food surfaces.

According to the CDC,proper hand washing is the single most important means of preventing the spread of food-borne illnesses caused by bacteria.

Steaks can safely be kept in the freezer for up to a year.

Harmful substances can contaminate safe foods during shipping.

C.botulinum bacteria produce a toxin that is one of the deadliest known.

It only takes about 10 seconds to sanitize your hands.

VCJD inevitably leads to death in humans due to brain damage.

Most outbreaks of listeriosis are linked to contaminated shellfish.

Listeriosis is the most common cause of food-borne illness in the United States.

High levels of mercury are most likely to be present in smaller fish.