Question 1

Which of the following is not a potential environmental contaminant?

Accepted Answer

A)  Acrylamide
B)  Lead
C)  Carbon dioxide
D)  MercuryE) All of the above
F) A) and D)

Question 2

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

Accepted Answer

A)  Oxalic Acid
B)  Avidin
C)  Solanine
D)  SafroleE) A) and B)
F) A) and C)

Question 3

Common symptoms of foodborne illness include

Accepted Answer

A)  fever,skin rash,and itching.
B)  coughing,wheezing,and difficulty breathing.
C)  fever,diarrhea,and vomiting.
D)  fever,headache,and muscle cramps.E) A) and D)
F) A) and C)

Question 4

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

Accepted Answer

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

Question 5

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

Accepted Answer

A)  kidney failure.
B)  high fever.
C)  death.
D)  liver failure.E) C) and D)
F) B) and D)

Question 6

Match between columns
                        Premises: Sickness caused by ingestion of food containing harmful substances
Condition caused by ingesting a bacterial toxin
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
The process of heating food products to kill pathogenic microorganisms
A dormant reproductive cell capable of becoming an adult organism without the help of another cell
Simple parasitic life forms including molds, mildews, yeasts, and mushrooms
A poisonous compound produced by an organism that can cause disease
Simultaneously sterilizing the food and package

Accepted Answer

The Answer of Spore and Pasteurizing and Bacteria and Toxin is...

Question 7

The greatest health risk from food today is contamination via

Accepted Answer

A)  fungi.
B)  viruses and bacteria.
C)  parasites.
D)  prions.E) None of the above
F) All of the above

Question 8

______,which causes abdominal pain and diarrhea,multiplies rapidly in prepared foods (e.g.,beef,poultry,and gravy) left at room temperature for extended periods of time.

Accepted Answer

A)  Clostridium botulinum
B)  Clostridium perfringens
C)  E.Coli
D)  SalmonellaE) None of the above
F) A) and B)

Question 9

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

Accepted Answer

A)  breakfast cereals.
B)  bread made from organic flour.
C)  fresh spinach or spinach-containing products.
D)  well-done roast beef.E) None of the above
F) B) and C)

Question 10

Aseptic processing involves

Accepted Answer

A)  quick freezing food after it is prepared.
B)  drying foods to decrease water content.
C)  sterilizing the package and food separately and then packaging the food.
D)  the addition of chemical preservatives.E) All of the above
F) A) and D)

Question 11

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

Accepted Answer

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

Question 12

Norovirus epidemics have been a problem particularly

Accepted Answer

A)  at potluck dinners.
B)  at bake sales.
C)  in deli meats.
D)  on cruise ships.E) B) and D)
F) A) and B)

Question 13

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

Accepted Answer

A)  EPA
B)  FDA
C)  FTC
D)  USDAE) A) and D)
F) A) and C)

Question 14

Which of the following methods will maintain free water in a product?

Accepted Answer

A)  Salting
B)  Adding sugar
C)  Irradiation
D)  SmokingE) A) and C)
F) C) and D)

Question 15

James operates a food service establishment and is serious about preventing foodborne illnesses.James was disturbed to find out his employees

Accepted Answer

A)  served meals made with raw fish.
B)  cooked chicken to 165°F.
C)  cooled leftovers rapidly in shallow pans.
D)  avoided cross-contamination by using multiple cutting boards.E) B) and C)
F) None of the above

Question 16

Toxin-producing bacteria,such as Clostridium botulinum,that end up in food cause a disorder called a foodborne

Accepted Answer

A)  infection.
B)  intoxication.
C)  influenza.
D)  syndrome.E) All of the above
F) B) and D)

Question 17

If you have just sliced raw poultry on your cutting board,there is an increased probability that ______ bacteria will be present.Therefore,if the board is not thoroughly washed,the bacteria can cross-contaminate other food coming in contact with the board.

Accepted Answer

A)  Salmonella
B)  Staphylococcus aureus
C)  Clostridium botulinum
D)  E.ColiE) None of the above
F) A) and B)

Question 18

The preservation method that involves adding bacteria 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) A) and B)
F) None of the above

Question 19

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 D)
F) All of the above

Question 20

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

Accepted Answer

A)  infection.
B)  intoxication.
C)  syndrome.
D)  influenza.E) B) and D)
F) B) and C)

Exam 17: Safety of Our Food Supply

Aseptic processing involves

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

Which of the following is not a potential environmental contaminant?

Correct Answer
verified

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

Correct Answer
verified

Norovirus epidemics have been a problem particularly

Correct Answer
verified

Common symptoms of foodborne illness include

Correct Answer
verified

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

Correct Answer
verified

Treating food with gamma radiation as a preservation method is called

Correct Answer
verified

Which of the following methods will maintain free water in a product?

Correct Answer
verified

Toxin-producing bacteria,such as Clostridium botulinum,that end up in food cause a disorder called a foodborne

Correct Answer
verified

______,which causes abdominal pain and diarrhea,multiplies rapidly in prepared foods (e.g.,beef,poultry,and gravy) left at room temperature for extended periods of time.

Correct Answer
verified

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

Correct Answer
verified

The greatest health risk from food today is contamination via

Correct Answer
verified

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

Correct Answer
verified

If you have just sliced raw poultry on your cutting board,there is an increased probability that ______ bacteria will be present.Therefore,if the board is not thoroughly washed,the bacteria can cross-contaminate other food coming in contact with the board.

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

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

Correct Answer
verified

Match of the following

James operates a food service establishment and is serious about preventing foodborne illnesses.James was disturbed to find out his employees

Correct Answer
verified

Exam 17: Safety of Our Food Supply

Aseptic processing involves

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Which of the following is not a potential environmental contaminant?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Norovirus epidemics have been a problem particularly

Correct AnswerverifiedShow Answer

Common symptoms of foodborne illness include

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Treating food with gamma radiation as a preservation method is called

Correct AnswerverifiedShow Answer

Which of the following methods will maintain free water in a product?

Correct AnswerverifiedShow Answer

Toxin-producing bacteria,such as Clostridium botulinum,that end up in food cause a disorder called a foodborne

Correct AnswerverifiedShow Answer

______,which causes abdominal pain and diarrhea,multiplies rapidly in prepared foods (e.g.,beef,poultry,and gravy) left at room temperature for extended periods of time.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The greatest health risk from food today is contamination via

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

If you have just sliced raw poultry on your cutting board,there is an increased probability that ______ bacteria will be present.Therefore,if the board is not thoroughly washed,the bacteria can cross-contaminate other food coming in contact with the board.

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

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

Correct AnswerverifiedShow Answer

Match of the following

James operates a food service establishment and is serious about preventing foodborne illnesses.James was disturbed to find out his employees

Correct AnswerverifiedShow Answer

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