Deck 13: Safety of Food and Water

Question 1

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

Answer 1

Salmonella

Question 2

____________ is the federal agency that enfces standards f wholesomeness and quality of meat, poultry, milk, and eggs.

Answer 2

USDA OR The USDA OR United States Department of Agriculture OR The United States Department of Agriculture OR US Department of Agriculture OR The US Department of Agriculture

Question 3

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

Answer 3

water content OR water OR H2O OR water availability OR water activity

Question 4

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

Question 5

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

Question 6

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

Question 7

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

Question 8

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

Question 9

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 10

Of the following groups, which have the lowest risk of becoming ill from foodbne illness?

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

Question 11

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

Question 12

The incidence of foodbne illness is rising because of all the following facts 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 13

All of the following are potential environmental contaminants except

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

Question 14

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

Question 15

The _______________ bacterium can cause a potentially fatal foodbne illness. Home canned foods often are culprits of this intoxication.

Question 16

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

Question 17

Common symptoms of foodbne illness include

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

Question 18

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

Question 19

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

Question 20

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

Question 21

All of the following are good instructions f preventing foodbne 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 22

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

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

Question 23

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

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

Question 24

Which of the following can produce a foodbne intoxication?

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

Question 25

The best way to prevent the foodbne illness

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

Question 26

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 27

Novirus epidemics have been a problem particularly

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

Question 28

Foodbne 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 29

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

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

Question 30

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 31

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 32

Food commonly associated with Staphylococcus aureus include(s)

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

Question 33

Which of the following can produce a foodbne 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

Which of the following is not characteristic of Salmonella foodbne 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 35

All of the following are reasons why the risk of having foodbne 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 36

The greatest health risk from food today is contamination via

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

Question 37

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

A) serving meals made with raw fish.
B) cooking chicken to 165 $\degree$ F.
C) cooling leftovers rapidly in shallow pans.
D) avoiding coughing and sneezing over foods.

Question 38

The most common parasites in the Nth American food supply are

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

Question 39

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 40

Treating food with gamma radiation as a preservation method is called

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

Question 41

Novirus causes an illness that is commonly misdiagnosed as

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

Question 42

Which of the following agencies enfces wholesomeness and quality standards f meat?

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

Question 43

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 44

Which of the following agencies regulates pesticides?

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

Question 45

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

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

Question 46

Covering cuts ses on hands and avoiding sneezing when handling food are imptant to prevent foodbne illness from

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

Question 47

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 48

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.

Question 49

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 50

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

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

Question 51

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

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

Question 52

The FIGHT BAC! food safety program includes the following tips f 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 53

There is no easy way to test f pathogens such as

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

Question 54

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

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

Question 55

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

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

Question 56

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 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

Salmonella, Listeria,

A) kidney failure.
B) high fever.
C) death.
D) liver failure.
E) coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

Question 59

All of the following are true about ground meats except

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

Question 60

Lead toxicity effects include all of the following except

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

Question 61

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

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

Question 62

The Delaney Clause

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

Question 63

All of the following are examples of intentional food additives except

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

Question 64

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

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