Deck 13: Safety of Our Food Supply

Question 1

The greatest health risk from consuming food is contamination from _______________ and _______________

Answer 1

bacteria; viruses bacteria, viruses viruses; bacteria viruses, bacteria

Question 2

All of the following are potential environmental contaminants except

A) acrylamide.
B) lead.
C) carbon dioxide.
D) mercury.

Answer 2

C

Question 3

The preservation method that involves adding bacteria to food to produce acids and alcohol to minimize growth of other microbes is called _______________.

Answer 3

fermentation

Question 4

The incidence of foodborne illness is rising because of all the following factors except

A) increased shelf life of food products.
B) increased availability of frozen food products.
C) increased reporting of cases.
D) greater consumer interest in eating raw, undercooked foods of animal origin.

Question 5

Raw meats, poultry, and eggs are often contaminated with _______________, which can cause fatal infections in immunocompromised populations.

Question 6

The _______________ bacterium can cause a potentially fatal foodborne illness. Home canned foods often are culprits of this intoxication.
Clostridium botulinum or
C. botulinum

Question 7

Of the following groups, which have the least risk of becoming ill from foodborne illness?

A) The elderly
B) Young children
C) Individuals with cancer
D) Teens

Question 8

Ground pork should be cooked to an internal temperature of _______________ degrees F to destroy the parasite Trichinella spiralis

Question 9

_______________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature for extended periods of time.
Clostridium perfringens or
C. perfringens

Question 10

_______________ is a food preservation process that exposes food to ionizing energy, preventing microbial growth

Question 11

Avoid coughing and sneezing over foods, even when you are healthy. Cover cuts on hands. This helps stop _______________ bacteria from entering food

Question 12

Common symptoms of foodborne illness include

A) fever, skin rash, itching.
B) coughing, wheezing, difficulty breathing.
C) fever, diarrhea, vomiting.
D) fever, headache, muscle cramps.

Question 13

_______________ involves simultaneously sterilizing the food and package separately before combining them. Liquid foods are especially easy to process in this manner.

Question 14

If you buy food in a can that is bulging or spurts liquid, the food is likely to contain toxins produced by a type of bacterium called _______________.
Clostridium botulinum or
C. botulinum

Question 15

____________ is the federal agency that enforces standards for wholesomeness and quality of meat, poultry, milk, and eggs

Question 16

Sugar acts as a food preservative by

A) increasing the acidity of food.
B) reducing the amount of free water in food.
C) increasing the water activity of the food.
D) directly killing disease-producing microbes.

Question 17

If you have just sliced raw poultry on your cutting board, there is an increased probability that _______________ bacteria will be present. Therefore, if the board is not thoroughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

Question 18

Toxin-producing bacteria, such as Clostridium botulinum, that end up in food cause a disorder called a foodborne _______________.

Question 19

One of the major goals of using preservation methods such as smoking, salting, and drying is decreasing the _______________ in a food. This decreases the potential for bacterial growth

Question 20

When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne _______________.

Question 21

Food commonly associated with Staphylococcus aureus include(s)

A) undercooked pork products.
B) meat, poultry, eggs.
C) undercooked poultry.
D) cooked beef.

Question 22

Which of the following can produce a foodborne intoxication?

A) Clostridium botulinum and Salmonella
B) Salmonella and Staphylococcus aureus
C) Staphylococcus aureus and Clostridium botulinum
D) Clostridium perfringens and Staphylococcus aureus

Question 23

Food commonly associated with Salmonella intoxication are

A) gravies and sauces.
B) chicken and eggs.
C) seafood and raw fish.
D) custards and cream-filled pastries.

Question 24

Treating food with gamma radiation as a preservation method is called

A) pasteurization.
B) aseptic processing.
C) food irradiation.
D) sterilizing.

Question 25

Aseptic processing involves

A) quick freezing food after it is prepared.
B) drying foods to decrease water content.
C) sterilizing the package and food separately and then packaging the food.
D) the addition of chemical preservatives.

Question 26

A new food preservation method, aseptic processing, is especially useful for

A) whole grain cereals.
B) fruit juices.
C) meats.
D) spices.

Question 27

Foodborne illness caused by Clostridium perfringens

A) is usually associated with meat and meat dishes, gravies, and improperly handled leftovers.
B) appears within 12 to 36 hours of ingesting contaminated food.
C) usually is caused by consuming improperly home-canned food.
D) can cause human illness in about 4 hours.

Question 28

Which of the following is true about food irradiation?

A) The FDA does not allow food irradiation because it is dangerous.
B) Irradiation does not affect the vitamin content of foods.
C) Foods that are irradiated do not require labeling as such.
D) Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.

Question 29

Increasing the acid content of a food is especially effective in preventing the growth of

A) yeast.
B) molds.
C) Clostridium botulinum.
D) Staphylococcus aureus.

Question 30

James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodborne illness except

A) serving meals made with raw fish.
B) cooking chicken to 1165 $\degree$ F.
C) cooling leftovers rapidly in shallow pans.
D) avoiding coughing and sneezing over foods.

Question 31

The best way to prevent the foodborne illness E. coli (Escherichia coli) is to

A) cook all meat thoroughly.
B) substitute bean sprouts for washed lettuce.
C) wash your hands often.
D) wear a hair net while cooking.

Question 32

A common cause of foodborne illness that results from sneezing or coughing over food is

A) Salmonella.
B) Clostridium perfringens.
C) Staphylococcus aureus.
D) Campylobacter jejuni.

Question 33

Which of the following can produce a foodborne infection?

A) Clostridium perfringens and Salmonella
B) Clostridium botulinum and Staphylococcus aureus
C) Salmonella and Clostridium botulinum
D) Staphylococcus aureus and Clostridium perfringens

Question 34

The most common parasites in the North American food supply are

A) anisakis and scromboid.
B) scromboid and dinoflagellates.
C) Trichella spiralis and anisakis.
D) dinoflagellates and anisakis.

Question 35

All of the following are good instructions for preventing foodborne illness except

A) always wash your hands after handling raw meat, fish, poultry, or eggs.
B) do not buy or use food from a bulging can.
C) when shopping, select meat, poultry, or fish first.
D) wash all utensils that have come in contact with raw meat or fish after using.

Question 36

The greatest health risk from food today is contamination via

A) fungi.
B) viruses and bacteria.
C) parasites.
D) prions.

Question 37

All of the following are reasons why the risk of having foodborne illness is increasing except

A) the food industry's attempt to increase shelf-life of foods.
B) the increasing use of food irradiation.
C) increased preparation of foods in centralized kitchens.
D) increased preparation of foods in processing plants.

Question 38

Which of the following procedures will not decrease free water in a product?

A) Salting
B) Adding sugar
C) Irradiation
D) Smoking

Question 39

Which of the following is not characteristic of Salmonella foodborne illness?

A) It is seldom fatal.
B) Symptoms may develop in 5 to 72 hours.
C) It can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours.
D) It can cause acute respiratory failure.

Question 40

Norovirus epidemics have been a problem particularly

A) at potluck suppers.
B) at bake sales.
C) in deli meats.
D) on cruise ships.

Question 41

All of the following are true about ground meats exceptE. coli.

A) With proper hand-washing, it is safe to eat raw hamburger.
B) Undercooked ground beef is a potential source of
C) Bacteria that are normally present on the surface of meats are distributed throughout the meat product.
D) Ground meats must be cooked to an internal temperature of at least 160 $\degree$ F.

Question 42

Most strains of

A) infectious.
B) harmful.
C) toxic.
D) harmless.
E) coli are

Question 43

____________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

A) Listeria
B) Salmonella
C) O157:H7
D) Clostridium botulinum

Question 44

There is no easy way to test for pathogens such as

A) Listeria.
B) Salmonella.
C) O157:H7.
D) Norovirus.

Question 45

O157:H7 produces _____________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.

A) an infection
B) urea
C) spores
D) a toxin

Question 46

The FIGHT BAC! food safety program includes the following tips for keeping food safe from bacteria:

A) boil, freeze, dry, salt.
B) bake, sterilize, freeze, label.
C) clean, separate, chill, cook.
D) scrub, irradiate, cook, freeze.

Question 47

To avoid Salmonella contamination

A) store chicken at 40 $\degree$ F or below.
B) cook chicken to at least 140 $\degree$ F
C) cook chicken thawed in a microwave oven right away.
D) refrigerate or freeze leftovers within six hours of cooking.

Question 48

Norovirus causes an illness that is commonly misdiagnosed as

A) food poisoning.
B) the "common cold".
C) the "stomach flu".
D) Montezuma's revenge.

Question 49

Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from

A) Salmonella.
B) Staphylococcus.
C) Clostridium perfringens.
D) Clostridium botulinum.

Question 50

______________________ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 ppm.

A) Norovirus
B) Salmonella
C)
D) Listeria
E) coli

Question 51

All of the following are potential risks of pesticides except

A) increased rates of birth defects and cancer with chronic exposure.
B) creation of new and resistant species of pests.
C) increased food costs.
D) unintentional distribution of pesticides via groundwater.

Question 52

Which of the following agencies enforces wholesomeness and quality standards for meat?

A) Environmental Protection Agency
B) FDA
C) National Marine Fishery Service
D) USDA

Question 53

Lead toxicity effects include all of the following except

A) anemia.
B) abnormal reproduction.
C) kidney disease.
D) reduced learning capacity.

Question 54

As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with

A) acute renal failure from the hemolytic-uremic syndrome.
B) kidney stones.
C) myocardial infarctions.
D) strokes.

Question 55

Listeriosis is of particular concern for pregnant women since they are about ____ times more likely to get this infection than other healthy adults

A) 5
B) 10
C) 20
D) 25

Question 56

Salmonella, Listeria,E. coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

A) kidney failure.
B) high fever.
C) death.
D) liver failure.

Question 57

Escherichia coli O157:H7 infection has been associated with consumption of

A) breakfast cereals.
B) bread made from organic flour.
C) fresh spinach or spinach-containing products.
D) well-done roast beef.

Question 58

Control of agricultural pests with the use of natural predators, parasites, or pathogens describes

A) biological pest management.
B) sustainable agriculture.
C) biotechnology.
D) GRAS.

Question 59

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ________ causes.

A) viral
B) bacterial
C) fungal
D) microbial

Question 60

Which of the following statements is not true about the "Danger Zone"?

A) It is the temperature range at which bacteria grow quickly.
B) Do not store food within this temperature range for more than 1 to 2 hours.
C) It includes the temperature range 65^oF to 165^oF.
D) Keep foods out of the danger zone by keeping hot foods hot and cold foods cold.

Question 61

Which of the following agencies regulates pesticides?

A) Environmental Protection Agency
B) FDA
C) National Marine Fishery Service
D) USDA

Question 62

Which of the following naturally occurring substances limits the absorption of calcium and iron?

A) Oxalic Acid
B) Avidin
C) Solanine
D) Safrole

Question 63

Which of the following can be found in raw egg whites?

A) Avidin
B) Dioxin
C) Oxalic acid
D) Saponins

Question 64

The Delaney Clause

A) prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans.
B) grants the USDA jurisdiction over food additives.
C) lists food additives that are generally recognized as safe.
D) defines the maximum dosage of a food additive that causes no observable effects in rats and mice.

Question 65

All of the following are examples of intentional food additives except

A) solanine.
B) lecithin.
C) sucralose.
D) nitrates.

Question 66

When it comes to caffeine, all of the following are true except

A) heavy consumption leads to depression, decreased heart rate, and decreased mental alertness.
B) those who are pregnant, have anxiety or panic attacks, or who have stomach ulcers should avoid or restrict consumption.
C) women suffer more deleterious effects of caffeine consumption than men.
D) the equivalent of 2 - 3 cups of coffee per day is considered to be a moderate and safe level of consumption.

Question 67

To reduce exposure to pesticides,

A) wash and/or peel fruits and vegetables before eating.
B) when fishing, throw back small fish and keep only the large ones.
C) limit variety in fruit and vegetable consumption.
D) consume the outer leaves of leafy vegetables, which have the highest nutrient content.