Nutrition Chapter 13

Aseptic processing involves

sterilizing the package and food separately and then packaging the food

The incidence of foodborne illness is rising because of all the following factors except

increased availability of frozen food products.

Which of the following agencies enforces wholesomeness and quality standards for meat?

USDA

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

Oxalic Acid

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

heavy consumption leads to depression, decreased heart rate, and decreased mental alertness.

All of the following are true about ground meats except

With proper hand-washing, it is safe to eat raw hamburger.

Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from

Staphylococcus.

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

It can cause acute respiratory failure.

Food commonly associated with Staphylococcus aureus include(s)

meat, poultry, eggs.

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

It includes the temperature range 65oF to 165oF.

All of the following are potential environmental contaminants except

carbon dioxide.

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

avidin

The Delaney Clause

prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans.

Which of the following agencies regulates pesticides?

Environmental Protection Agency

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

acute renal failure from the hemolytic-uremic syndrome.

There is no easy way to test for pathogens such as

Norovirus

The greatest health risk from food today is contamination via

viruses and bacteria.

Foodborne illness caused by Clostridium perfringens

is usually associated with meat and meat dishes, gravies, and improperly handled leftovers.

Treating food with gamma radiation as a preservation method is called

food irradiation.

Which of the following is true about food irradiation?

Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.

To reduce exposure to pesticides,

wash and/or peel fruits and vegetables before eating.

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

Staphylococcus aureus

Which of the following can produce a foodborne infection?

Staphylococcus aureus and Clostridium botulinum

All of the following are potential risks of pesticides except

increased food costs.

E. coli O157:H7 produces _____________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.

a toxin

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

Teens

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

biological pest management.

The best way to prevent the foodborne illness E. coli (Escherichia coli) is to

cook all meat thoroughly.

Sugar acts as a food preservative by

reducing the amount of free water in food.

Escherichia coli O157:H7 infection has been associated with consumption of

fresh spinach or spinach-containing products.

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.

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

20

To avoid Salmonella contamination

store chicken at 40° F or below.

Most strains of E. coli are

harmless.

All of the following are reasons why the risk of having foodborne illness is increasing except

the increasing use of food irradiation

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

fruit juices.

Lead toxicity effects include all of the following except

abnormal reproduction.

Common symptoms of foodborne illness include

fever, diarrhea, vomiting.

The most common parasites in the North American food supply are

Trichella spiralis and anisakis.

Norovirus causes an illness that is commonly misdiagnosed as

the "stomach flu".

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

Irradiation

Food commonly associated with Salmonella intoxication are

chicken and eggs.

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

death

Which of the following is not characteristic of Salmonella foodborne illness

It can cause acute respiratory failure.

Increasing the acid content of a food is especially effective in preventing the growth of

Clostridium botulinum.

All of the following are examples of intentional food additives except

solanine.

The FIGHT BAC! food safety program includes the following tips for keeping food safe from bacteria:

clean, separate, chill, cook.

All of the following are good instructions for preventing foodborne illness except

when shopping, select meat, poultry, or fish first.

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

Listeria

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

viral

Norovirus epidemics have been a problem particularly

on cruise ships

______________________ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 ppm.

Norovirus