Nutrition Ch. 12
Jamie wants to roast a whole turkey for Thanksgiving. He inserts the meat thermometer properly and places the turkey in the oven. According to the USDA, Jamie's turkey will be safe to serve when its internal temperature reaches
165
Meat should be cooked until the internal temperature reaches at least _____ in order to kill microorganisms that could be harmful to a person's health.
165
After a meal, the leftovers should be refrigerated or frozen within _____ hours.
2
Hands should be washed with hot and soapy water for at least ____ seconds before and after touching food.
20
To reduce your risk of foodborne illness you should do which of the following while shopping at the supermarket? A) Select highly perishable foods, such as meat, last. B) Check "best-by" dates on packaged perishable foods. C) Open egg cartons and examine eggs. D) All of these are correct.
All
Which of the following ingredients are food additives? A) sweeteners B) preservatives C) emulsifiers D) All of these choices are correct.
All
Which of the following statements is true? A) Boiling water is the most reliable way to destroy any pathogens it may contain. B) Certain fungi are safe to eat. C) Microstrainer filters do not remove viruses from water. D) All of these statements are true.
All
Which of the following types of pathogens is responsible for most cases of "traveler's diarrhea"?
Bacteria
Which of the following foods is not likely to be a source of food-borne pathogens?
Bread
Which of the following statements is true?
Cross contamination occurs when pathogens are unintentionally spread from one food to another food.
In the United States, which of the following federal agencies enforces food safety laws for domestic and imported meat products?
Department of Agriculture
An undercooked hamburger patty is the most likely source of
E coli
A food's odor is the best way to determine if it is safe to eat.
F
Freezing a food kills any pathogenic bacteria it may contain.
F
Fresh produce sold in the United States is free of pesticides.
F
Pathogens are microbes that do not cause food-borne illness.
F
Today, food-borne illnesses rarely occur in the United States because of FDA regulations.
F
Which of the following U.S. government agencies enforces federal food safety laws?
Food and Drug administration
Which of the following food-borne pathogens is most likely to be in soft cheeses made with raw milk, deli meats and salads, and undercooked hotdogs?
Listeria monocytogenes
In August, Claudia likes to preserve green beans and corn that she picks from her garden. She uses home-canning techniques to preserve the vegetables. When she opens a can of the vegetables in December, she should A) discard the top layer because it is likely to contain aflatoxin. B) add a teaspoon of lemon juice to kill any remaining bacteria. C) taste the food to make sure it is not contaminated with microbes. D)None of these None of these choices are correct.
None of these
________ infection is the most common food-borne illness in the United States.
Norovirus
A _____ is a substance used to kill unwanted insects, weeds, rodents, and fungi.
Pesticide
Which of the following terms is not a key step of the USDA's Fight Bac! program?
Prepare
About 24 hours after you ate roast chicken at a picnic, you experienced intestinal cramps, nausea, vomiting, and diarrhea. You suspect the illness was the result of eating the chicken. Which of the following food-borne pathogens was the most likely culprit?
Salmonella
In 2009 over 2000 different products containing peanuts were removed from store shelves because of the potential for?
Salmonella
_____ is a process that destroys all microorganisms and viruses in a food.
Sterilization
In the United States, local health departments are responsible for inspecting restaurants and grocery stores to ensure they meet food safety standards.
T
Infants should not be fed honey due to the risk of food-borne illness.
T
Pathogenic bacteria are responsible for most cases of traveler's diarrhea
T
Anna enjoys grilling hamburgers, but she wants to reduce the chances that her food preparation practices result in food-borne illness. Which of the following steps should she avoid?
Thawing the frozen ground meat on the kitchen counter.
When the parasite _____ is consumed in food, it often causes serious illness.
Tricinella
Pathogens
are disease causing microbes
E. coli O157:H7 is a type of
bacteria
Most pathogenic microbes that cause food-borne illness are likely to multiply rapidly when the temperature is
between 40 and 140 degrees F.
The toxin produced by ________ can cause blurry vision, muscle weakness, difficulty swallowing and even death.
clostridium botulinum
________ often transmit pathogens to food.
cockroaches
In general, signs and symptoms of food-borne illness do not include
coughing
Which of the following foods is not a likely source of food-borne pathogens?
dried apricots
The process of pasteurization involves the use of
heat to kill pathogens
Which of the following pesticides kills weeds?
herbicide
Fungi
include molds, yeasts, and mushrooms
As a result of the 1958 Food Additives Amendment,
ingredients on the GRAS list do not have to be tested for safety before being added to foods.
To reduce your risk of food-borne illness,
marinate raw meat in the refrigerator.
Which of the following population groups is high-risk for food-borne illness?
pregnant women very young children persons with serious chronic illnesses
Which of the following foods is most likely to harbor pathogens?
raw chicken
Which of the following foods should be stored on the bottom shelf of the refrigerator? raw chicken wings container of fruit-flavored yogurt plastic jug of low-fat milk carton of eggs
raw chicken wings
