Question 1

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

Accepted Answer

A)   kidney failure.
B)   kidney stones.
C)   myocardial infarctions.
D)   strokes.E) B) and D)
F) B) and C)

Question 2

The ________ bacterium can cause a potentially fatal foodborne illness. Home-canned foods often are culprits of this intoxication.

Accepted Answer

A)   Staphylococcus aureus
B)   Clostridium botulinum
C)   Escherichia coli
D)   Vibrio vulnificusE) A) and D)
F) None of the above

Question 3

Match the following with the descriptions below.
-Refrigeration

Accepted Answer

A)  Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together
B)  Moderately high (62°C to 100°
C)   temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk
C)  Food and package are sterilized separately before the food enters the package.
D)  Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast
E)  Cool temperatures (40°F to 45°F)  slow down the deteriorating effects of microorganisms and enzymes.F) A) and E)
G) A) and D)

Question 4

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

Accepted Answer

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

Question 5

Which of the following consumer behaviors increases the risk of a foodborne illness?

Accepted Answer

A)   Chopping fresh vegetables on one cutting board, and then using a separate cutting board to prepare raw meat
B)   Cooking ground meats to an internal temperature of 165°F
C)   Washing and scrubbing all produce under running water
D)   Reheating leftover meatballs to an internal temperature of 140°FE) A) and C)
F) B) and D)

Question 6

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

Accepted Answer

A)   The Environmental Protection Agency (EP
A)  
B)   The Food and Drug Administration (FD
A)  
C)   The Federal Trade Commission (FT
C)  
D)   The United States Department of Agriculture (USD
A)  E) B) and D)
F) B) and C)

Question 7

Match the following examples of food additives with the name of the class of food additives.
-Leavening agents

Accepted Answer

A)  Salt, nitrates, and nitrites
B)  Bromates, peroxides, and ammonium chloride
C)  Pectins, gums, gelatins, and agars
D)  Yeast, baking powder, and baking soda
E)  BHA, BHT, and vitamin EF) D) and E)
G) A) and E)

Question 8

To avoid Salmonella contamination,

Accepted Answer

A)   store chicken at 40°F or below.
B)   cook chicken to at least 140°F.
C)   thaw chicken at room temperature.
D)   refrigerate or freeze leftovers within 6 hours of cooking.E) C) and D)
F) A) and B)

Question 9

________ involves separately and simultaneously sterilizing the food and its container before packaging the food.

Accepted Answer

A)   Aseptic processing
B)   Pasteurization
C)   Food irradiation
D)   CanningE) C) and D)
F) B) and C)

Question 10

Possible effects of lead toxicity include

Accepted Answer

A)   cancers of the reproductive organs.
B)   anemia, nervous system damage, and reduced learning capacity in children.
C)   coronary heart disease and peripheral vascular disease.
D)   deformities of the skull, legs, and rib cage.E) A) and D)
F) None of the above

Question 11

Which of the following population groups should avoid or strictly limit caffeine intake?

Accepted Answer

A)   Individuals with peptic ulcers
B)   Young children
C)   Individuals with anxiety disorders.
D)   All of these population groups should avoid or limit caffeine intake.E) All of the above
F) A) and C)

Question 12

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

Accepted Answer

A)   Listeria monocytogenes
B)   Salmonella species
C)   Escherichia coli O157:H7
D)   Clostridium botulinumE) B) and C)
F) A) and D)

Question 13

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 bacteria called

Accepted Answer

A)   Salmonella.
B)   Clostridium perfringens.
C)   Clostridium botulinum.
D)   Staphylococcus aureus.E) B) and C)
F) All of the above

Question 14

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

Accepted Answer

A)   acid
B)   sugar
C)   protein
D)   waterE) C) and D)
F) A) and D)

Question 15

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

Accepted Answer

A)   distillation.
B)   acidification.
C)   pasteurization.
D)   fermentation.E) All of the above
F) None of the above

Question 16

Which of the following statements describes foodborne illness caused by Salmonella species?

Accepted Answer

A)   There have been no documented deaths from Salmonella infections.
B)   The symptoms of illness from Salmonella infection develop within 4 hours of eating the contaminated food.
C)   Most cases of Salmonella infection can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours.
D)   Salmonella infection can cause acute respiratory failure.E) None of the above
F) A) and D)

Question 17

Which of the following is an environmental contaminant that may end up in the food supply?

Accepted Answer

A)   Caffeine
B)   Carbon dioxide
C)   Mercury
D)   AvidinE) B) and D)
F) B) and C)

Question 18

Match the following terms with the descriptions below.
-Biological pest management

Accepted Answer

A)  A person who eats food that is grown and produced locally
B)  Partnership between local food producers and local consumers
C)  Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation
D)  Use of natural predators, parasites, or pathogens to control agricultural pests
E)  Agricultural system that respects the environment, community, livestock, farm workers, and consumersF) A) and D)
G) A) and C)

Question 19

Match the following examples of food additives with the name of the class of food additives.
-Maturing and bleaching agents

Accepted Answer

A)  Salt, nitrates, and nitrites
B)  Bromates, peroxides, and ammonium chloride
C)  Pectins, gums, gelatins, and agars
D)  Yeast, baking powder, and baking soda
E)  BHA, BHT, and vitamin EF) A) and B)
G) A) and C)

Question 20

Which foods are commonly associated with Salmonella intoxication?

Accepted Answer

A)   Gravies and sauces
B)   Chicken and eggs
C)   Seafood and raw fish
D)   Custards and cream-filled pastriesE) B) and D)
F) None of the above

Exam 13: Protecting Our Food Supply

Match the following with the descriptions below. -Refrigeration

Correct AnswerverifiedShow Answer

Possible effects of lead toxicity include

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Which of the following is an environmental contaminant that may end up in the food supply?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

To avoid Salmonella contamination,

Correct AnswerverifiedShow Answer

________ involves separately and simultaneously sterilizing the food and its container before packaging the food.

Correct AnswerverifiedShow Answer

Match the following examples of food additives with the name of the class of food additives. -Maturing and bleaching agents

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The ________ bacterium can cause a potentially fatal foodborne illness. Home-canned foods often are culprits of this intoxication.

Correct AnswerverifiedShow Answer

Which of the following consumer behaviors increases the risk of a foodborne illness?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Which foods are commonly associated with Salmonella intoxication?

Correct AnswerverifiedShow Answer

Match the following examples of food additives with the name of the class of food additives. -Leavening agents

Correct AnswerverifiedShow Answer

Which of the following population groups should avoid or strictly limit caffeine intake?

Correct AnswerverifiedShow Answer

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 bacteria called

Correct AnswerverifiedShow Answer

Match the following terms with the descriptions below. -Biological pest management

Correct AnswerverifiedShow Answer

Which of the following statements describes foodborne illness caused by Salmonella species?

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified