Question 1

Which additive is used to maintain consistency?

Accepted Answer

Guar gum is used as a thickening agent to maintain consistency in food products.

Question 2

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

Accepted Answer

This is a valid concern among critics of genetically engineered plants. There have been instances where cross-pollination has occurred and resulted in the transfer of specific traits from genetically modified plants to nearby weeds, making them more resistant to herbicides and potentially leading to the emergence of "superweeds."

Question 3

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

Accepted Answer

Food safety today involves not only ensuring that food is free from harmful bacteria and other pathogens but also protecting the food supply from intentional contamination or bioterrorism.

Question 4

Which individual could safely consume raw seafood?

Accepted Answer

Ted, who only has occasional back pain, does not have any underlying health conditions that would increase the risk of consuming raw seafood, unlike the other individuals listed.

Question 5

Lead in food can come from ____.

Accepted Answer

The answer of Lead in food can come from ____.
...

Question 6

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?

Accepted Answer

Staphylococcus aureus is known for causing rapid onset food poisoning symptoms, typically within 1-6 hours after ingestion, due to preformed toxins.

Question 7

A major purpose of the green revolution was to ____.

Accepted Answer

The Green Revolution aimed to increase agricultural production in developing countries by transferring advanced agricultural technologies, such as high-yield crop varieties and modern farming techniques, from industrialized nations.

Question 8

Most E. coli outbreaks have been linked to ____.

Accepted Answer

Most E. coli outbreaks have been linked to undercooked hamburger, as the bacteria can be present in the intestines of cattle and can contaminate meat during processing. Cooking meat thoroughly kills the bacteria.

Question 9

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

Accepted Answer

The GRAS (Generally Recognized As Safe) list includes substances that have been used for many years without apparent ill effects and are considered safe for use in food without requiring pre-market approval by the FDA.

Question 10

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

Accepted Answer

Microbial foodborne illness is considered the most dangerous food hazard by the FDA because it can cause severe illness and even death, affecting millions of people each year.

Question 11

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

Accepted Answer

The World Health Organization (WHO) supports food irradiation as a safe and effective method for reducing foodborne pathogens and extending the shelf life of foods.

Question 12

The substance aflatoxin is ____.

Accepted Answer

Aflatoxin is a toxic compound produced by certain molds, particularly Aspergillus species, which can contaminate crops like corn, peanuts, and tree nuts.

Question 13

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

Accepted Answer

The ideal pesticide should quickly break down to harmless products, as this would prevent potentially harmful residues from accumulating in the environment or in the food chain. Pesticides that persist in the environment can also harm non-target organisms such as beneficial insects, birds, and even humans. While natural origin and lack of taste may be desirable qualities for some consumers, they are not necessarily indicative of a safer or more effective pesticide.

Question 14

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.

Accepted Answer

Breastfeeding provides infants with the necessary nutrients for healthy growth and development, which allows them to achieve weight and height gains comparable to those of children in developed countries until around 6 months of age. However, after this point, additional nutritional support may be necessary to continue healthy growth.

Question 15

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

Accepted Answer

Poverty is the major cause of food insecurity as it limits access to food due to lack of financial resources, even when food is available.

Question 16

Which food is most susceptible to bacterial contamination?

Accepted Answer

Ground meat is most susceptible to bacterial contamination because the grinding process increases the surface area exposed to bacteria, and any bacteria present on the surface can be mixed throughout the meat.

Question 17

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

Accepted Answer

The Food Additives Amendment of 1958 established a regulatory system for new food additives, requiring them to obtain FDA premarket approval before use in food. GRAS (Generally Recognized As Safe) substances are those that are already widely used in food and considered safe by experts, and are exempted from this approval process. The other acts listed do not specifically address regulation of new food additives.

Question 18

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

Accepted Answer

Biotechnology involves using living organisms to modify or produce food products.

Question 19

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

Accepted Answer

Ethylene oxide is effective for sterilization but is not considered environmentally friendly due to its potential health risks and environmental impact.

Question 20

Foodborne illness would have the least impact on which individual?

Accepted Answer

Sue, a healthy 25-year-old adult, is likely to have a stronger immune system compared to the other individuals who are either very young, elderly, immunocompromised, or pregnant, making her less susceptible to severe impacts from foodborne illness.

Quiz 13: Food Safety and the Global Food Supply