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Which of the following can produce a foodborne infection? Clostridium perfringens and Salmonella Clostridium botulinum and Staphylococcus aureus Salmonella and Clostridium botulinum Staphylococcus aureus and Clostridium perfringens |
Clostridium perfringens and Salmonella |
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There is no easy way to test for pathogens such as Listeria. Salmonella. E. coli O157:H7. Norovirus. |
Norovirus. |
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Which of the following naturally occurring substances limits the absorption of calcium and iron? Oxalic Acid Avidin Solanine Safrole |
Oxalic Acid |
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A common cause of foodborne illness that results from sneezing or coughing over food is Salmonella. Clostridium perfringens. Staphylococcus aureus. Campylobacter jejuni. |
Staphylococcus aureus. |
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All of the following are good instructions for preventing foodborne illness except always wash your hands after handling raw meat, fish, poultry, or eggs. do not buy or use food from a bulging can. when shopping, select meat, poultry, or fish first. wash all utensils that have come in contact with raw meat or fish after using. |
when shopping, select meat, poultry, or fish first. |
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____________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus. Listeria Salmonella E. coli O157:H7 Clostridium botulinum |
Listeria |
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All of the following are examples of intentional food additives except nitrates. lecithin. sucralose. solanine. |
solanine. |
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To reduce exposure to pesticides, wash and/or peel fruits and vegetables before eating. when fishing, throw back small fish and keep only the large ones. limit variety in fruit and vegetable consumption. consume the outer leaves of leafy vegetables, which have the highest nutrient content. |
wash and/or peel fruits and vegetables before eating. |
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Which of the following statements is not true about the "Danger Zone"? It is the temperature range at which bacteria grow quickly. Do not store food within this temperature range for more than 1 to 2 hours. It includes the temperature range 65oF to 165oF. Keep foods out of the danger zone by keeping hot foods hot and cold foods cold. |
It includes the temperature range 65oF to 165oF. |
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James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodborne illness except serving meals made with raw fish. cooking chicken to 165°F. cooling leftovers rapidly in shallow pans. avoiding coughing and sneezing over foods. |
serving meals made with raw fish. |
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A new food preservation method, aseptic processing, is especially useful for whole grain cereals. fruit juices. meats. spices. |
fruit juices. |
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Which of the following can be found in raw egg whites? Avidin Dioxin Oxalic acid Saponins |
Avidin |
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Foodborne illness caused by Clostridium perfringens is usually associated with meat and meat dishes, gravies, and improperly handled leftovers. appears within 12 to 36 hours of ingesting contaminated food. usually is caused by consuming improperly home-canned food. can cause human illness in about 4 hours. |
is usually associated with meat and meat dishes, gravies, and improperly handled leftovers. |
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The FIGHT BAC! food safety program includes the following tips for keeping food safe from bacteria: boil, freeze, dry, salt. bake, sterilize, freeze, label. clean, separate, chill, cook. scrub, irradiate, cook, freeze. |
clean, separate, chill, cook. |
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Sugar acts as a food preservative by increasing the acidity of food. reducing the amount of free water in food. increasing the water activity of the food. directly killing disease-producing microbes. |
reducing the amount of free water in food. |
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Escherichia coli O157:H7 infection has been associated with consumption of breakfast cereals. bread made from organic flour. fresh spinach or spinach-containing products. well-done roast beef. |
fresh spinach or spinach-containing products. |
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Which of the following is true about food irradiation? The FDA does not allow food irradiation because it is dangerous. Irradiation does not affect the vitamin content of foods. Foods that are irradiated do not require labeling as such. Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food. |
Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food. |
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Which of the following agencies enforces wholesomeness and quality standards for meat? Environmental Protection Agency FDA National Marine Fishery Service USDA |
USDA |
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All of the following are true about ground meats except Bacteria that are normally present on the surface of meats are distributed throughout the meat product. Ground meats must be cooked to an internal temperature of at least 160°F. Undercooked ground beef is a potential source of E. coli. With proper hand-washing, it is safe to eat raw hamburger. |
With proper hand-washing, it is safe to eat raw hamburger. |
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Common symptoms of foodborne illness include fever, skin rash, itching. coughing, wheezing, difficulty breathing. fever, diarrhea, vomiting. fever, headache, muscle cramps. |
fever, diarrhea, vomiting. |
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The incidence of foodborne illness is rising because of all the following factors except increased shelf life of food products. increased availability of frozen food products. increased reporting of cases. greater consumer interest in eating raw, undercooked foods of animal origin. |
increased availability of frozen food products. |
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Lead toxicity effects include all of the following except anemia. abnormal reproduction. kidney disease. reduced learning capacity. |
abnormal reproduction. |
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The Delaney Clause prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans. defines the maximum dosage of a food additive that causes no observable effects in rats and mice. lists food additives that are generally recognized as safe. grants the USDA jurisdiction over food additives. |
prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans. |
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As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with acute renal failure from the hemolytic-uremic syndrome. kidney stones. myocardial infarctions. strokes. |
acute renal failure from the hemolytic-uremic syndrome. |
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Which of the following can produce a foodborne intoxication? Clostridium botulinum and Salmonella Salmonella and Staphylococcus aureus Staphylococcus aureus and Clostridium botulinum Clostridium perfringens and Staphylococcus aureus |
Staphylococcus aureus and Clostridium botulinum |
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Increasing the acid content of a food is especially effective in preventing the growth of yeast. molds. Clostridium botulinum. Staphylococcus aureus. |
Clostridium botulinum. |
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The greatest health risk from food today is contamination via fungi. viruses and bacteria. parasites. prions. |
viruses and bacteria. |
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Norovirus epidemics have been a problem particularly at potluck suppers. at bake sales. in deli meats. on cruise ships. |
on cruise ships. |
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E. coli O157:H7 produces _____________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome. an infection urea spores a toxin |
a toxin |
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The most common parasites in the North American food supply are anisakis and scromboid. scromboid and dinoflagellates. Trichella spiralis and anisakis. dinoflagellates and anisakis. |
Trichella spiralis and anisakis. |
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Food commonly associated with Staphylococcus aureus include(s) undercooked pork products. meat, poultry, eggs. undercooked poultry. cooked beef. |
meat, poultry, eggs. |
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Food commonly associated with Salmonella intoxication are gravies and sauces. chicken and eggs. seafood and raw fish. custards and cream-filled pastries. |
chicken and eggs. |
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Which of the following procedures will not decrease free water in a product? Salting Adding sugar Irradiation Smoking |
Irradiation |
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All of the following are potential environmental contaminants except acrylamide. lead. carbon dioxide. mercury. |
carbon dioxide. |
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Which of the following is not characteristic of Salmonella foodborne illness? It is seldom fatal. Symptoms may develop in 5 to 72 hours. It can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours. It can cause acute respiratory failure. |
It can cause acute respiratory failure. |
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Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ________ causes. viral bacterial fungal microbial |
viral |
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Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from Salmonella. Staphylococcus. Clostridium perfringens. Clostridium botulinum. |
Staphylococcus. |
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Control of agricultural pests with the use of natural predators, parasites, or pathogens describes biological pest management. sustainable agriculture. biotechnology. GRAS. |
biological pest management. |
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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 kidney failure. high fever. death. liver failure. |
death. |
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Aseptic processing involves quick freezing food after it is prepared. drying foods to decrease water content. sterilizing the package and food separately and then packaging the food. the addition of chemical preservatives. |
sterilizing the package and food separately and then packaging the food. |
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Listeriosis is of particular concern for pregnant women since they are about ____ times more likely to get this infection than other healthy adults 5 10 20 25 |
20 |
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When it comes to caffeine, all of the following are true except those who are pregnant, have anxiety or panic attacks, or who have stomach ulcers should avoid or restrict consumption. the equivalent of 2 – 3 cups of coffee per day is considered to be a moderate and safe level of consumption. women suffer more deleterious effects of caffeine consumption than men. heavy consumption leads to depression, decreased heart rate, and decreased mental alertness. |
heavy consumption leads to depression, decreased heart rate, and decreased mental alertness. |
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To avoid Salmonella contamination store chicken at 40° F or below. cook chicken to at least 140° F. cook chicken thawed in a microwave oven right away. refrigerate or freeze leftovers within six hours of cooking |
store chicken at 40° F or below. |
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All of the following are reasons why the risk of having foodborne illness is increasing except the food industry’s attempt to increase shelf-life of foods. the increasing use of food irradiation. increased preparation of foods in centralized kitchens. increased preparation of foods in processing plants. |
the increasing use of food irradiation. |
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All of the following are potential risks of pesticides except increased rates of birth defects and cancer with chronic exposure. creation of new and resistant species of pests. increased food costs. unintentional distribution of pesticides via groundwater. |
increased food costs. |
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Of the following groups, which have the lowest risk of becoming ill from foodborne illness? The elderly Young children Individuals with cancer Teens |
Teens |
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Treating food with gamma radiation as a preservation method is called pasteurization. aseptic processing. food irradiation. sterilizing. |
food irradiation. |
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Which of the following agencies regulates pesticides? Environmental Protection Agency FDA National Marine Fishery Service USDA |
Environmental Protection Agency |
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The best way to prevent the foodborne illness E. coli (Escherichia coli) is to cook all meat thoroughly. substitute bean sprouts for washed lettuce. wash your hands often. wear a hair net while cooking. |
cook all meat thoroughly. |
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______________________ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 ppm. Norovirus Salmonella E. coli Listeria |
Norovirus |
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Most strains of E. coli are infectious. harmful. toxic. harmless. |
harmless. |
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Norovirus causes an illness that is commonly misdiagnosed as food poisoning. the "common cold". the "stomach flu". Montezuma’s revenge. |
the "stomach flu". |
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