Nutrition Exam 5 Ch. 13
28) Leftover foods should be left at room temperature no longer than ________ after being served.
A) 30 minutes B) 2 hours C) 3 hours D) 4 hours B
12) Of the following statements, which describes the best way to prevent foodborne illness?
A) Check all food for microbial contamination using a magnifying glass. B) Use proper food handling and storage techniques. C) Buy only sterilized or irradiated food. D) Throw away all excess and uneaten food. B
36) Which of the following pathogens is transmitted via raw eggs?
A) Giardia duodenalis B) hepatitis A C) Salmonella enteritidis D) E. coli O157:H7 C
37) Which of the following pathogens can be contracted by consuming raw or undercooked contaminated ground beef and can result in acute kidney failure in small children and elderly adults?
A) Giardia duodenalis B) hepatitis A C) Salmonella enteritidis D) E. coli O157:H7 D
39) Which of the following pathogens is contracted by consuming unpasteurized (raw) dairy products?
A) Salmonella enteritidis B) E. coli O157:H7 C) Listeria monocytogenes D) Giardia duodenalis B
15) An individual who consumes a protein shake containing a raw egg may be at risk of a foodborne illness caused by
A) Salmonella. B) Clostridium botulinum. C) Staphylococcus aureus. D) All of the answers are correct. A
6) Which of the following diseases is caused by a prion?
A) bovine spongiform encephalopathy B) listeriosis C) botulism D) hepatitis A A
3) Foodborne illnesses typically result primarily in ________ signs and symptoms.
A) neurological B) gastrointestinal C) muscular D) peripheral B
19) Which of the following types of pathogens is considered to be among the less common causes of foodborne illnesses in the United States?
A) parasites B) fungi C) prions D) All of the answers are correct. D
10) Individuals can be exposed to bovine spongiform encephalopathy (BSE) by eating
A) uncooked spinach and lettuce. B) sushi. C) raw or undercooked beef. D) raw eggs. C
Which of the following pathogens can cause foodborne illnesses?
A) viruses B) bacteria C) parasites D) All of the answers are correct. D
16) Which of the following organisms are not considered pathogens?
A) viruses B) bacteria C) parasites D) cockroaches D
LO 13.5 Toxins and Chemical Agents Can Contaminate Foods
In addition to pathogens, toxins and chemical agents can also cause foodborne illness. Naturally occurring toxins include marine toxins and toxins that can occur naturally in foods. Chemical agents such as polychlorinated biphenyls can occur as a by-product of industrial pollution.
LO 13.3 Many Agencies Work Together to Keep Food Safe
Through the coordinated effort of the Food Safety Initiative, numerous United States government agencies work together to safeguard America's food supply against foodborne illness. Food manufacturers use preservation techniques such as pasteurization and irradiation to destroy contaminants. Food product dating can help you enjoy your foods at peak quality.
41) Food safety consists of guidelines and procedures that help keep foods free from contaminants.
True
LO 13.4 8. Which of following is NOT a function of food additives? adding neurotoxins to foods preventing spoilage increasing the shelf life of a food enhancing the flavor of foods
(a) Food additives help prevent spoilage, increase the shelf life of the product, and can enhance the flavor of foods.
Disease-causing microbes are also known as pathologicals
F
Microscopic animals that take their nourishment from their hosts are referred to as prions.
F
Thoroughly cooking fish and seafood will destroy marine toxins.
F
Foods that smell bad will give you foodborne illness if you consume them.
FALSE. An off smell in food is more likely a sign of food spoilage than that the food contains a pathogen that could cause foodborne illness. Unfortunately, a food that contains a diseasecausing pathogen could smell perfectly fine. Turn to page 495 to find out more.
40) Which of the following pathogens is a virus spread by fecal-oral transmission?
A) Giardia duodenalis B) Salmonella enteritidis C) hepatitis A D) E. coli O157:H7 C
38) Which of the following pathogens is a parasite contracted by ingesting contaminated water?
A) Giardia duodenalis B) hepatitis A C) Salmonella enteritidis D) E. coli O157:H7 A
A virus requires a host to survive and multiply.
T
8) Which of the following pathogens is responsible for foodborne illness in individuals who have eaten raw or undercooked eggs, poultry and meat, raw milk, and dairy products?
A) Shigella B) Clostridium perfringens C) Salmonella D) Listeria monocytogenes C
Freezing foods kills bacteria.
FALSE. Freezing doesn't kill bacteria, but only puts them in a dormant state. Find out what happens once the food is thawed on page 506.
Food irradiation makes food radioactive.
FALSE. Irradiated food is treated with gamma rays that interrupt DNA and make cells unable to reproduce, thus killing harmful pathogens. It does not make foods radioactive. Learn more on page 513.
Grilled chicken that is pink in the middle is never safe to eat.
FALSE. It's not the color but rather the internal temperature of the chicken that will determine if it is safe to eat. Turn to page 505 to learn why color should not be used to determine if your food is safe to eat.
Leftovers that have been stored in the fridge for a week will still be safe to eat.
FALSE. Leftovers should be thrown out if they're not consumed within 3 to 5 days. To find out more about safe food storage, turn to page 507.
As long as the expiration date hasn't passed, packaged food is always safe to eat.
FALSE. Package dates refer to food quality, not safety. To find out why consuming a food before the expiration date can't guarantee that the item is safe to eat, turn to page 514.
Washing your hands for 10 seconds under running water is necessary to reduce your chances of getting foodborne illness.
FALSE. Running your hands under water for 10 seconds is not the correct way to wash your hands to reduce your risk of getting sick. To find out the correct method, turn to page 502.
LO 13.4 Food Additives Can Help Keep Your Foods Safe and Healthy
Food additives are used as preservatives, antioxidants, flavoring, coloring, and leavening agents. They are also used to maintain a food's consistency and to add nutrients. The FDA must approve most additives before they can be used in foods, and all additives must be listed on the food label. Some additives are exempted from obtaining FDA approval by having attained GRAS or prior-sanctioned status based on their long history of safe consumption.
LO 13.1 Pathogens Are the Primary Cause of Foodborne Illness
Pathogens, which include viruses, bacteria, and parasites, as well as fungal agents and prions, all can cause foodborne illness. Noroviruses are the single largest cause of foodborne illness. The most common bacteria that cause foodborne illness are Campylobacter, E. coli O157: H7, and Salmonella.
50) Cross-contamination can occur when raw poultry and fresh lettuce are cut on the same cutting board.
T
Each year many international tourists have their trips interrupted by traveler's diarrhea.
T
Even the rice that has come into contact with sushi or sashimi can make you sick if you don't keep it refrigerated.
T
Foodborne illnesses are often caused by pathogens.
T
Infections with Listeria monocytogenes are of special concern to pregnant women because this pathogen can infect the fetus or newborn.
T
Meat marinades can be safely used as serving sauces if they have first been boiled for several minutes.
T
Open dating is typically found on perishable items such as meat, poultry, eggs, and dairy products.
T
Paralytic shellfish poisoning is caused by ingesting certain types of shellfish that have been contaminated with neurotoxins produced by dinoflagellates
T
The color of beef is largely determined by myoglobin
T
The microorganisms used in the production of yogurt and buttermilk are bacteria
T
The transfer of pathogens from a food, utensil, cutting board, kitchen surface, or hands to another food is called cross-contamination.
T
Trichinella spiralis is a virus that is typically transmitted by eating undercooked or raw pork or wild game.
T
Two risks of foodborne illness from eating sushi are presented by nematode parasites and marine toxins.
T
E. coli is considered a bacterium that could be used for bioterrorism.
TRUE. E. coli as well as other pathogens can be used in bioterrorism. To learn more, turn to page 521
The temperature for your refrigerator should be set at 40°F or below.
TRUE. To be effective at keeping food safe, the temperature in your refrigerator should be 40°F or below. To find out why, turn to page 506.
LO 13.3 5. Which of the following U.S. government agencies is NOT involved in policing the food supply? the Internal Revenue Service (IRS) the Food and Drug Administration (FDA) the Centers for Disease Control and Prevention (CDC) the United States Department of Agriculture (USDA)
(a) The IRS. The FDA, CDC, and USDA all play important roles in keeping the food supply safe.
LO 13.2 4. Though most bacteria will grow more slowly in a refrigerator set at 40°F and below, one of the following does not. Which one? E. coli O157: H7 Salmonella Norwalk virus Campylobacter Listeria
(e)Listeria can multiply at temperatures of 40°F or below.
27) What happens to most microbes in the freezer?
A) They are destroyed. B) They grow just as quickly as at room temperature. C) They grow, but more slowly than at room temperature. D) They become dormant and unable to multiply but do not die. D
) Which of the following statements is/are a reason that older adults are at greater risk of contracting foodborne illnesses? [Mark all that apply.]
A) They eat a greater variety of foods. B) Their immune systems have undergone age-related deterioration. C) Their stomachs produce less gastric juice. D) None of the answers are correct. B, C?
30) The agency responsible for ensuring safe and accurately labeled meat, poultry, and eggs is the
A) USDA Food Safety and Inspection Service. B) Food and Drug Administration. C) Environmental Protection Agency. D) Animal and Plant Health Inspection Service. A
11) Which of the following individuals is at the lowest risk of developing a foodborne illness?
A) an adult suffering from AIDS B) a healthy elementary school child C) a healthy 75-year-old adult D) a healthy college student D
25) All of the following foods may contain Salmonella enteritidis except
A) cake batter. B) raw cookie dough. C) yogurt. D) dressing on a homemade Caesar salad. C
13) Which of the following words or phrases is/are one of the "four Cs" of food safety? [Mark all that apply.]
A) cleaning hands and produce B) combating cross-contamination C) cooking foods thoroughly D) chopping foods properly A, B, C?
7) An individual who ate home-canned beans and several hours later experienced double vision and trouble speaking likely has
A) hepatitis. B) hemolytic uremic syndrome. C) botulism. D) mad cow disease. C
26) Which of the following actions is not recommended for reducing the risk of foodborne illness?
A) washing sponges at least weekly in the hot water cycle of the dishwashing machine B) washing all fruits and vegetables in soap or detergent C) drying your hands with a paper towel rather than a dish towel D) reserving one cutting board for raw meat and another for nonmeat foods B
The most common type of virus that causes foodborne illness is Salmonella.
FALSE. Salmonella is a bacterium, not a virus. To find out the most common virus that causes foodborne illness, turn to page 495.
LO 13.2 Practicing the Four Cs Can Prevent Foodborne Illness
Proper food-handling techniques during four critical steps—cleaning, combating cross-contamination, cooking, and chilling—can help reduce your risk of foodborne illness. Washing your hands and cleaning produce before eating it is important to prevent foodbornes illness. Separate cutting boards should be used for meat and nonmeat foods, and utensils and serving dishes that touch raw meat should not be used to handle cooked meat. The only way to tell if a meat product has been thoroughly cooked is to check its internal temperature with a meat thermometer. When serving foods, hot foods should be kept hot and cold foods should be kept cold. Leftovers should be divided and refrigerated quickly (within 1 to 2 hours), and frozen foods should never be thawed at room temperature. Refrigerators should always be set at 40°F or below and freezers should always be set at 0°F or below.
LO 13.6 10. Food can be the primary agent of bioterrorism by being contaminated with a biological or chemical toxin. Which of the following is NOT an example of bioterrorism? airborne mercury from a local factory accumulating in a body of water and being consumed by fish in the toxic form of methylmercury adding botulism to the food served at major national hospitals contamination of a nation's water supply with Shigella the spread of E. coli in the distribution of food via purposeful placement of a food item contaminated with E. coli
(a) Mercury occurs in nature, but is a by-product of industrial pollution. Mercury is transformed by bacteria in the water into the toxic form of methylmercury. Fish absorb methylmercury from the water or eat smaller fish that contain methylmercury and they bioaccumulate the substance to high levels.
LO 13.2 2. The danger zone temperature range at which bacteria will multiply most rapidly is 40°F to 140°F. 45°F to 140°F. 40°F to 145°F. 50°F to 150°F. 50°F to 140°F.
(a) The danger zone is 40°F to 140°F.
LO 13.1 1. Which of the following may cause a foodborne illness? MSG, sulfites, and nitrates parasites, viruses, bacteria, and naturally occurring chemicals and toxins ascorbic acid, carrageenan, annatto, and phosphoric acid none of the above
(b) Parasites, viruses, bacteria, and naturally occurring toxins and chemicals can cause foodborne illness. Food additives do not. In fact, they are either approved by the FDA prior to use or have GRAS or prior-sanctioned status based on a history of safe consumption.
LO 13.4 7. Two intentional food additives that some people are sensitive to are Salmonella and antioxidants. heat and lemon juice. sulfites and MSG. dioxins and MSG.
(c) Sulfites and MSG are fine for most people but can cause unpleasant symptoms in people who are sensitive to them.
LO 13.5 9. All of the following are examples of foodborne diseases caused by toxins that occur naturally in foods EXCEPT scombrotoxic poisoning. paralytic shellfish poisoning. sulfuric acid poisoning. ciguatera poisoning.
(c) Sulfuric acid is not a naturally occurring toxin found in food products.
LO 13.3 6. The "Best if Used By" date on a food container refers to the date by which you should consume the product so that you don't get sick. you should consume the product to get your money's worth. you should purchase the product. to consume the product to enjoy it at its best quality.
(d) The "Best Used By" dated on the food container refers to the date by which to consume the product to enjoy it at its best quality.
LO 13.2 3. The four critical steps in the food-handling process that you need to take to help prevent foodborne illness are cutting, cleaning, chopping, and chilling. cleaning, combating cross-contamination, cutting, and chilling. clearing, combating cross-contamination, cutting, and chilling. cleaning, combating cross-contamination, cooking, and chilling. cooking, combating cross-contamination, cutting, and chilling.
(d) To prevent foodborne illness, it's important to employ proper food-handling strategies when cleaning, combating cross-contamination, cooking, and chilling the foods in your meal.
LO 13.6 Food and Water Supplies Are Potential Targets for Bioterrorism
The Department of Homeland Security coordinates the efforts of numerous local, state, and federal agencies to protect the United States, which includes safeguarding your food and water supply. Although food tampering is rare in the United States, a watchful consumer can play a role in spotting it and avoiding it.
