Question 1

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

Accepted Answer

A)   acute renal failure from the hemolytic-uremic syndrome.
B)   kidney stones.
C)   myocardial infarctions.
D)   strokes.E) All of the above
F) A) and C)

Question 2

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

Accepted Answer

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

Question 3

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

Accepted Answer

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

Question 4

All of the following are good instructions f preventing foodbne illness except

Accepted Answer

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.E) A) and D)
F) A) and C)

Question 5

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.

Accepted Answer

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

Question 6

Match between columns
                        Premises: A poisonous compound produced by an organism that can cause disease 
The process of heating food products to kill pathogenic microorganisms 
Sickness caused by ingestion of food containing harmful substances 
Simple parasitic life forms including molds, mildews, yeasts, and mushrooms 
Simultaneously sterilizing the food and package 
A dormant reproductive cell capable of becoming an adult organism without the help of another cell 
A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans 
Condition caused by direct bacterial attack on the intestine 
The smallest known type of infectious agent 
A process in which radiation energy is applied to foods to alter substances that can lead to food spoilage 
Condition caused by ingesting a bacterial toxin

Accepted Answer

The Answer of  Virus  and  Foodborne infection is...

Question 7

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

Accepted Answer

160 OR one...

Question 8

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

Accepted Answer

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.E) B) and D)
F) C) and D)

Question 9

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

Accepted Answer

A)   Salmonella.
B)   Staphylococcus.
C)   Clostridium perfringens.
D)   Clostridium botulinum.E) A) and D)
F) B) and C) B

Question 10

Which of the following agencies regulates pesticides?

Accepted Answer

A)   Environmental Protection Agency
B)   FDA
C)   National Marine Fishery Service
D)   USDAE) A) and C)
F) B) and D)

Question 11

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 _______________.

Accepted Answer

Clostridiu...

Question 12

Treating food with gamma radiation as a preservation method is called

Accepted Answer

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

Question 13

Novirus epidemics have been a problem particularly

Accepted Answer

A)   at potluck suppers.
B)   at bake sales.
C)   in deli meats.
D)   on cruise ships.E) A) and C)
F) None of the above

Question 14

Which of the following is true about food irradiation?

Accepted Answer

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.E) All of the above
F) A) and B)

Question 15

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

Accepted Answer

The answer of The preservation method that involves adding bacteria...

Question 16

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

Accepted Answer

bacteria; viruses OR...

Question 17

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

Accepted Answer

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 65oF to 165oF.
D)   Keep foods out of the danger zone by keeping hot foods hot and cold foods cold.E) C) and D)
F) B) and D) C

Question 18

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

Accepted Answer

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.E) All of the above
F) C) and D)

Question 19

All of the following are true about ground meats except

Accepted Answer

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F.
D)   Undercooked ground beef is a potential source of
E)   coli.F) A) and B)
G) C) and E)

Question 20

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

Accepted Answer

The answer of When bacteria, such as Salmonella, produce their...

Exam 13: Safety of Food and Water

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

All of the following are good instructions f preventing foodbne illness except

Correct Answer
verified

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.

Correct Answer
verified
water content OR water OR H₂O OR water availability OR water activity

Match the following with the descriptions below

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

Correct Answer
verified
160 OR one...
View Answer

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

Correct Answer
verified

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

Correct Answer
verified
B

Which of the following agencies regulates pesticides?

Correct Answer
verified

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 _______________.

Correct Answer
verified
Clostridiu...
View Answer

Treating food with gamma radiation as a preservation method is called

Correct Answer
verified

Novirus epidemics have been a problem particularly

Correct Answer
verified

Which of the following is true about food irradiation?

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified
bacteria; viruses OR...
View Answer

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

Correct Answer
verified
C

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

Correct Answer
verified

All of the following are true about ground meats except

Correct Answer
verified

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

Correct Answer
verified

Exam 13: Safety of Food and Water

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

All of the following are good instructions f preventing foodbne illness except

Correct AnswerverifiedShow Answer

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.

Correct Answerverifiedwater content OR water OR H2O OR water availability OR water activity

Match the following with the descriptions below

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

Correct Answerverified160 OR one...View AnswerShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedB

Which of the following agencies regulates pesticides?

Correct AnswerverifiedShow Answer

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 _______________.

Correct AnswerverifiedClostridiu...View AnswerShow Answer

Treating food with gamma radiation as a preservation method is called

Correct AnswerverifiedShow Answer

Novirus epidemics have been a problem particularly

Correct AnswerverifiedShow Answer

Which of the following is true about food irradiation?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct Answerverifiedbacteria; viruses OR...View AnswerShow Answer

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

Correct AnswerverifiedC

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

Correct AnswerverifiedShow Answer

All of the following are true about ground meats except

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
verified
water content OR water OR H₂O OR water availability OR water activity

Correct Answer
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160 OR one...
View Answer

Correct Answer
verified

Correct Answer
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B

Correct Answer
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Correct Answer
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Clostridiu...
View Answer

Correct Answer
verified

Correct Answer
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Correct Answer
verified

Correct Answer
verified

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

Correct Answer
verified
bacteria; viruses OR...
View Answer

Correct Answer
verified
C

Correct Answer
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Correct Answer
verified

Correct Answer
verified