Question 1

Pathogens

Accepted Answer

Pathogens are disease-causing microbes that can harm the host organism they infect. They may cause a variety of symptoms ranging from mild to severe and can even result in death in some cases.

Question 2

Before you prepare food or after you use the bathroom,wash your hands with hot soapy water for at least ____ seconds to cleanse them thoroughly.

Accepted Answer

Washing your hands with hot soapy water for at least 20 seconds is recommended by healthcare professionals to effectively cleanse them from germs and bacteria.

Question 3

Which of the following foods is often a source of food-borne pathogens?

Accepted Answer

Raw ground turkey is often a source of food-borne pathogens such as Salmonella and Campylobacter. Golden raisins, chocolate cookies, and frozen peaches are typically considered low-risk for carrying food-borne pathogens.

Question 4

On her last camping trip,Jenny swallowed some water when she swam in a lake.Two days later,she suddenly experienced severe abdominal pain and watery diarrhea.Based on this information,Jenny probably is infected with

Accepted Answer

The symptoms of severe abdominal pain and watery diarrhea, after swimming in a lake, are indicative of Giardia infection. Giardia is a parasite that is commonly found in lakes and other bodies of water, and it can cause symptoms such as diarrhea, abdominal pain, and nausea. Clostridium perfringens and Listeria monocytogenes are bacteria that are typically associated with foodborne illnesses, and Anisakis is a parasite that is commonly found in raw or undercooked fish.

Question 5

Which of the following foods is likely to be a source of Salmonella?

Accepted Answer

Raw chicken is the only option listed that is commonly known to carry Salmonella bacteria. It is important to cook poultry thoroughly to prevent foodborne illness.

Question 6

_____ is a type of parasitic worm that can be transferred to humans who eat raw or undercooked pork,bear,or seal meat.

Accepted Answer

Trichinella is a parasitic worm commonly found in raw or undercooked pork, bear, or seal meat. It can be transferred to humans who consume infected meat and can cause serious health issues.

Question 7

Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between

Accepted Answer

Pathogenic bacteria multiply most rapidly between 40 and 140 ºF, which is known as the temperature danger zone. Bacteria can double in number every 20 minutes in this temperature range, which makes it critical to keep perishable foods out of this temperature range to prevent the growth of harmful bacteria.

Question 8

Which of the following foods often is a source of a toxin produced by Staphylococcus aureus?

Accepted Answer

Staphylococcus aureus is commonly associated with foods that are handled and stored improperly, particularly those that have been cooked and then allowed to sit at room temperature for an extended period of time, such as potato salad. Ripe bananas, canned green beans, and uncooked brown rice are not typically associated with this type of foodborne illness.

Question 9

Three days after eating an undercooked hamburger patty at a picnic,Grace experienced intestinal cramps and bloody diarrhea.When Grace became too weak to walk,her roommate took her to the emergency room of a hospital.Grace required treatment for kidney failure.Based on this information,which of the following food-borne pathogens was most likely responsible for Grace's serious illness?

Accepted Answer

The symptoms described in the case (bloody diarrhea, kidney failure) are consistent with an infection caused by E.coli O157:H7, a dangerous strain of E.coli commonly found in undercooked ground beef. Staphylococcus aureus can cause symptoms such as vomiting and diarrhea, but not bloody diarrhea or kidney failure. Bacillus cereus typically causes mild food poisoning that resolves within 24 hours. Trichinella is a parasite that is usually associated with undercooked pork, not ground beef.

Question 10

Vince enjoys cooking,but he wants to reduce the chances that his food preparation practices result in food-borne illness.Which of the following steps can he take to reduce this likelihood?

Accepted Answer

Cooking foods to their proper internal temperature kills any harmful bacteria that may be present and reduces the likelihood of food-borne illness.

Answer: A
 Wiping hands on a paper towel before preparing food helps to remove any harmful bacteria that may be present on the hands.

Answer: B and D
 Thawing frozen foods at room temperature allows harmful bacteria to multiply quickly, increasing the likelihood of food-borne illness. Storing raw meat and chicken in the same plastic bag can lead to cross-contamination, which can also increase the likelihood of food-borne illness.

Question 11

Which of the following agencies is responsible for inspecting restaurants for food-related safety problems?

Accepted Answer

Local health departments are the primary agencies responsible for inspecting restaurants for food-related safety problems. This includes ensuring that food is stored, prepared, and served safely to prevent the spread of food-borne illnesses. State public health departments may also be involved in overseeing these inspections, but local health departments usually take the lead. The federal Environmental Protection Agency and Food and Drug Administration are not typically involved in restaurant inspections unless there is a specific issue related to their area of responsibility (such as water quality or food labeling).

Question 12

Which of the following statements is true?

Accepted Answer

A food's odor or appearance may not always indicate whether it is safe to eat. For example, some types of bacteria in spoiled food may not produce noticeable odors or visible signs of spoilage. It is important to follow proper food handling and cooking techniques to reduce the risk of food-borne illnesses.

Question 13

Julio wants to cook chicken,make a salad,and bake a pie made with eggs and milk for his roommates.Julio and his dinner guests are likely to experience food-borne illness if he

Accepted Answer

Cross-contamination can occur when raw meat juices come into contact with ready-to-eat foods. Wiping the knife on a hand towel before cutting up salad vegetables can transfer harmful bacteria from the chicken to the vegetables, leading to food-borne illness. It is important to use separate cutting boards and utensils for raw meat and ready-to-eat foods to prevent cross-contamination.

Question 14

Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates.Julio and his dinner guests are likely to experience food-borne illness if he

Accepted Answer

Marinating raw chicken can potentially transfer harmful bacteria to the marinade, which can then contaminate any other food or dishes that come into contact with it, including the dipping sauce. This can increase the risk of food-borne illness. Thawing chicken in the refrigerator and using clean utensils for vegetables are good food safety practices, and keeping the pie chilled before serving is also important.

Question 15

Franco made dinner for his roommates.The meal included a baked cut-up chicken,fruit salad,and stir-fried rice with mixed vegetables.About 8 hours after eating dinner,Franco and his roommates experienced nausea,vomiting,fever,chills,and diarrhea.Based on this information,Franco probably

Accepted Answer

The symptoms suggest foodborne illness, likely due to cross-contamination from using the same knife for raw chicken and fruit without washing it, leading to bacterial contamination.

Question 16

Which of the following foods is frequently a source of the toxin produced by Staphylococcus aureus?

Accepted Answer

Staphylococcus aureus can produce a toxin called enterotoxin that can cause food poisoning. Foods that are frequently associated with S. aureus food poisoning include those that are high in protein and are handled frequently by humans, such as egg salad.

Question 17

The toxin produced by _____ can cause blurry vision,muscle weakness,difficulty swallowing and even death.

Accepted Answer

The toxin produced by Clostridium botulinum can cause blurred vision, muscle weakness, difficulty swallowing and even death. This is because it produces botulinum toxin, which is one of the most potent toxins known to man. Giardia, Salmonella species, and Trichinella do not produce this toxin.

Question 18

Which of the following statements is true?

Accepted Answer

Raw ground beef is often a source of E. coli O157:H7, a harmful bacterium that can cause foodborne illness.

Question 19

Which of the following U.S.government agencies regulates the proper use of pesticides?

Accepted Answer

The Environmental Protection Agency (EPA) regulates the proper use of pesticides through the implementation of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA). This law regulates the registration, distribution, sale, and use of pesticides in order to protect human health and the environment.

Question 20

_____ is a type of tiny worm that can be transferred to humans who eat raw or undercooked fish.

Accepted Answer

Anisakis is a type of parasitic worm that can be found in raw or undercooked fish, particularly in certain types of fish like cod, halibut, and mackerel. When humans consume infected fish, they may experience symptoms such as stomach pain, nausea, and vomiting. Thus, A is the correct choice. B, C, and D are incorrect because these refer to different types of organisms that may cause foodborne illness but are not specifically tied to raw or undercooked fish consumption.

Quiz 11: Nutrition for Your Life, Environment, and World

Pathogens

Before you prepare food or after you use the bathroom,wash your hands with hot soapy water for at least ____ seconds to cleanse them thoroughly.

Which of the following foods is often a source of food-borne pathogens?

On her last camping trip,Jenny swallowed some water when she swam in a lake.Two days later,she suddenly experienced severe abdominal pain and watery diarrhea.Based on this information,Jenny probably is infected with

Which of the following foods is likely to be a source of Salmonella?

_____ is a type of parasitic worm that can be transferred to humans who eat raw or undercooked pork,bear,or seal meat.

Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between

Which of the following foods often is a source of a toxin produced by Staphylococcus aureus?

Vince enjoys cooking,but he wants to reduce the chances that his food preparation practices result in food-borne illness.Which of the following steps can he take to reduce this likelihood?

Which of the following agencies is responsible for inspecting restaurants for food-related safety problems?

Which of the following statements is true?

Julio wants to cook chicken,make a salad,and bake a pie made with eggs and milk for his roommates.Julio and his dinner guests are likely to experience food-borne illness if he

Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates.Julio and his dinner guests are likely to experience food-borne illness if he

Franco made dinner for his roommates.The meal included a baked cut-up chicken,fruit salad,and stir-fried rice with mixed vegetables.About 8 hours after eating dinner,Franco and his roommates experienced nausea,vomiting,fever,chills,and diarrhea.Based on this information,Franco probably

Which of the following foods is frequently a source of the toxin produced by Staphylococcus aureus?

The toxin produced by _____ can cause blurry vision,muscle weakness,difficulty swallowing and even death.

Which of the following statements is true?

Which of the following U.S.government agencies regulates the proper use of pesticides?

_____ is a type of tiny worm that can be transferred to humans who eat raw or undercooked fish.