The potential of a substance to harm someone is known as a |
b. toxicity. |
What term describes the possibility of harm from normal use of a substance? |
a. Hazard |
What term defines the measure of the probability and severity of harm? |
a. Risk |
What government agency is charged with protecting agriculture and the food supply? |
b. The Agricultural and Biosecurity Agency |
Among food-borne infections, what organisms are the: chief cause of illness/chief cause of death? |
a. Listeria/Yersinia |
What is the leading cause of food contamination in the United States? |
b. Food poisoning from microbes |
According to the FDA, what is the leading food safety concern? |
c. Food borne illnesses |
Common symptoms of food borne illness caused by the Salmonella organism include all of the following except |
d. low body temperature. |
According to the Centers for Disease Control and Prevention, how many people in the United States experience food borne illness every year? |
c. 76 million |
What branch of the Department of Health and Human Services is responsible for monitoring foodborne illness? |
c. CDC |
What is the international agency that has adopted standards to regulate the use of pesticides? |
a. FAO |
Which of the following is the most common pathogenic microorganism in U.S. foods? |
c. Staphylococcus aureus |
The most common symptoms of foodborne infection include all of the following except |
d. double vision. |
Which of the following foods are associated with illness from Salmonella? |
d. Raw meats, poultry, and eggs |
Which of the following is the major food source for transmission of Campylobacter jejuni? |
a. Raw poultry |
A patient with a high temperature complains of headache, stomach ache, fever, and vomiting. Upon questioning, he admits to eating several raw eggs the day before. The most likely organism causing these symptoms is |
b. Salmonella. |
Clostridium botulinum poisoning is a hazard associated with |
d. improperly canned vegetables. |
A child is brought into the emergency room with breathing difficulties. He also has difficulty swallowing and speaking. The mother mentions that he ate some home-canned beans yesterday. You suspect microbiological food poisoning. The most likely toxin is |
a. botulinum toxin. |
What organism is responsible for producing the most common food toxin? |
c. Staphylococcus aureus |
Approximately how many people each year are affected by Staphylococcus aureus food-borne illness? |
d. One million |
Which of the following is an example of food intoxication? |
d. Illness produced from ingestion of food contaminated with natural toxins |
Which of the following is a characteristic of botulism illness? |
b. It is caused by a toxic compound rather than by invasion of pathogenic bacteria |
Which of the following is a characteristic of botulism? |
b. A full recovery may take years |
What fraction of reported foodborne illnesses can be attributed to the food industry? |
d. 4/5 |
The industrial application of heat to inactivate most but not all bacteria in a food is commonly known as |
c. pasteurization. |
Of the millions of imported shipments of raw foods arriving in U.S. ports each year, approximately what percentage is not inspected by the FDA? a. Less than 5 |
b. Less than 20 |
What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease? |
c. Hazard Analysis Critical Control Points |
Which of the following would most likely result from placing cooked hamburger patties on the same plate that held the uncooked patties? |
d. Microbial cross-contamination |
A few years ago a foodborne illness outbreak was reported by a national restaurant chain. After dozens of people were infected, authorities determined that employees of the restaurant had used the same knife to cut raw meat products as they did for produce items such as lettuce. Which of the following terms most likely describes the employees’ neglect that led to the patrons of the restaurant becoming ill? |
b. Cross-contamination |
What country accounts for most of the reported causes of mad cow disease? |
d. United Kingdom |
In cows infected with mad cow disease, which of the following tissues is generally free of the infectious agents? |
b. Muscle |
What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food? |
b. 20 Seconds |
Why is ground meat more susceptible to microbial contamination than unground meat? |
a. It has more surface area |
Which of the following is a characteristic of meat contamination? a. A USDA seal of inspection insures the absence of most harmful bacteria |
b. Consumers are not able to detect the presence of harmful bacteria by odor or taste |
All of the following are properties associated with the cooking of hamburgers except |
a. color alone is usually indicative of "doneness." |
Which of the following is a feature of avian influenza? |
a. It can be transmitted by eating infected poultry |
The seal "Graded by USDA" that appears on packaged meat and poultry means that the product is |
d. assessed for tenderness |
You work part-time at a local diner and have noticed that there are a few questionable practices going on behind closed doors. An older employee tells you that the worst of these oversights is the workers’ disregard for the "danger" zone. Which of the following applies to this employee’s warning? |
c. Keeping beef patties on a warm grill (135° F) for up to 3 hours |
What unintended benefit is derived from the freezing of fish by the food industry? |
b. Mature parasitic worms are killed |
To minimize the possibility of foodborne illness, hamburger should be cooked to an internal temperature (°F) of at least |
c. 160. |
Consumption of raw oysters is known to cause hepatitis type |
a. A. |
All of the following are characteristics of raw oyster consumption except a. hot sauces can kill the viruses found in them. |
a. hot sauces can kill the viruses found in them. |
What is the minimum recommended safe temperature (°F) to heat leftovers? |
c. 165 |
Which of the following foods is best known to transmit hepatitis? |
b. Seafood |
All of the following are rules to help prevent foodborne illness except |
a. use hands to mix foods. |
Which of the following practices is safest for minimizing microbial contamination of prepared foods? |
c. Restrict the food’s exposure at between 40° F and 140° F to a maximum of 2 hours |
All of the following are characteristics of oysters in the diet except |
a. they are the primary factor in traveler’s diarrhea. |
What is the safe refrigerator storage time for uncooked steaks, cooked chicken, opened packages of lunch meats, and tuna salad? |
b. 3-5 days |
Which of the following methods of thawing meats or poultry increases health risk? |
b. At room temperature |
Which of the following is the most appropriate method to thaw turkey? |
a. In the refrigerator |
If you suspect that you are suffering from a foodborne illness, appropriate actions to take include all of the following except |
c. find a portion of the remaining suspected food and ask someone else to taste it to detect any off flavors. |
You are presenting a general seminar at a food safety convention. At the end of your talk, an audience member barrages you with questions about irradiation of foods causing people to be exposed to radioactive food. How should you respond? |
a. Irradiation techniques do not in any way produce radioactive foods |
Common foods approved for irradiation include all of the following except |
b. milk. |
What are the chances of contracting diarrhea from travel to other countries? |
a. 1 in 2 |
Which of the following is an example of a food preservation technique? |
a. Irradiation used to sterilize spices |
What processing method allows for cartons of milk to be shelved in grocery stores at room temperature? |
c. Ultrahigh temperature treatment |
A patient reports that since returning from overseas travel to a developing country, she has been experiencing stomach cramps and diarrhea. Which of the following foodborne organisms is most likely responsible for these symptoms? |
a. E. coli |
Among the following organisms, which is primarily responsible for causing "traveler’s" diarrhea? a. Vibrio |
b. Escherichia coli |
What is the chief reason for not using irradiation for preserving dairy products? |
a. It imparts off flavors |
A common term to describe the process of irradiation is |
b. radura treatment. |
Which of the following is inappropriate advice on sanitation for someone traveling to another country? |
d. Eat fruits and vegetables raw with their skins to decrease risk from wash-water contamination |
Which of the following is a feature of irradiated foods? |
d. The irradiation label is not required on commercially prepared foods that contain irradiated ingredients |
All of the following describe associations between vegetable preparation and vitamin preservation except |
c. vegetables should be cooked in water rather than by steaming to minimize vitamin losses. |
What nutrients in foods are most vulnerable to losses during food handling and preparation? |
d. Water-soluble vitamins |
Which of the following are examples of heavy metals? |
a. Mercury and lead |
Which of the following is an example of heavy metal exposure from foods? |
b. Ingestion of food containing high amounts of mercury |
The increase in the concentration of contaminants in the tissues of animals high on the food chain is termed |
a. bioaccumulation. |
Which of the following is a feature of an organic halogen? |
c. Toxic chemical |
What is the primary source of dietary mercury? |
a. Seafood |
Of the following types of seafood, which should be consumed in least amount by pregnant and lactating women? |
d. White albacore tuna |
All of the following are characteristics of mercury in nutrition except |
c. larger fish have less muscle mercury due to the dilutional effect of size. |
Which of the following is a characteristic of heavy metals in the U.S. food supply? |
a. Virtually all fish contain mercury |
What was the toxic substance that accidentally found its way into the food chain in the early 1970s and to which almost all of Michigan’s residents became exposed? |
d. Polybrominated biphenyl |
Your friend Mark is an avid organic food consumer. He believes that natural foods are the only way to avoid the chemicals that farmers "poison" their crops with. You warn Mark that not all natural foods are free from toxins; indeed, that many foods contain naturally occurring toxic substances. The example you provide could be the solanine commonly found in |
c. potatoes. |
What is the principal factor related to solanine concentration in potatoes? |
c. Soil heavy metal content |
Which of the following is a characteristic of solanine? |
a. It is not destroyed by cooking |
Which of the following is a feature of naturally occurring food toxicants? |
a. Lima beans contain deadly cyanide compounds |
Many countries restrict the varieties of commercially-grown lima beans due to the seed’s content of |
a. cyanide. |
All of the following represent matches between a naturally occurring toxin and its food except |
d. acrylamides in tomatoes. |
Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by |
a. children. |
What term is used to describe the highest level of a pesticide that is allowed in a food when the pesticide is used according to label directions? |
b. Tolerance level |
What organization is responsible for setting tolerance guidelines for the use of a pesticide on food? |
a. EPA |
What organization is responsible for enforcing the tolerances that are set for a pesticide on food? |
b. FDA |
Nutrition Chapter 19
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