Ch 12 nutrition

The USDA recommends that a beef steak be cooked until its internal temperature is at least

145 ºF.

The USDA recommends that fresh pork be cooked until its internal temperature is at least

145 ºF.

The USDA recommends that fresh ground meat be cooked until its internal temperature is at least

160 ºF.

According to the USDA, a whole cooked chicken is safe to serve when its internal temperature reaches a minimum of

165 ºF.

Before you prepare food or after you use the bathroom, wash your hands with hot soapy water for at least ____ seconds to cleanse them thoroughly

20

Which of the following practices is the most reliable way of sanitizing impure water?

Boiling the water

Trevor enjoys cooking chicken, but he wants to reduce the chances that his food preparation practices do not result in cross contamination. What should he avoid doing?

Cleaning the plate used to carry the chicken to the grill with a paper towel before using it for serving raw vegetables.

The toxin produced by _____ can cause blurry vision, muscle weakness, difficulty swallowing and even death.

Clostridium botulinum

Infants should not be fed honey because it can contain

Clostridium botulinum spores.

Which of the following safety steps should you take if your home experiences a loss of electricity that lasts for several days?

Cook foods and boil water on a charcoal grill that is outdoors

After a tornado outbreak, Marie's house was damaged and her neighborhood experienced a power outage that lasted three days. Which of the following steps should she take to avoid food-borne illness during the loss of electricity?

Do not eat raw or cooked foods that have been at room temperature for more than 2 hours

_____ is a direct (intentional) food additive

FD&C Red No. 40

_____ often transmit pathogens to food.

Flies

Which of the following U.S. government agencies enforces federal food safety laws?

Food and Drug Administration

How can you tell if a food has been irradiated to preserve it?

Look for the Radura symbol on the package

You have a high risk of developing traveler's diarrhea when you visit

Mexico City, Mexico.

____ infection is the most common food-borne illness in the United States.

Norovirus

Which of the following foods is likely to be a source of Salmonella?

Raw chicken

Pathogens

are disease-causing microbes.

Home-canned low-acid foods, such as beans and corn, may be contaminated with Clostridium botulinum, a bacterium that produces a dangerous toxin. To destroy the toxin, the food should be

boiled for 10 minutes before tasting or eating

During a natural disaster, it is safe to drink the fluid from

canned fruit juices.

The process of pasteurization involves the use of

heat to kill pathogens

Harold grows apple trees on his small farm. He practices organic farming methods, so he doesn't use pesticides. This fall, he would like to make minimally-processed organic apple juice that does not contain preservatives. He wants to sell the beverage at the local farmer's market. Based on this information, Harold should _____ before bottling the juice to make it safe for consumers

pasteurize the juice

A farmer in Iowa wants to control crop pests by using integrated pest management techniques. Based on this information, the farmer will use

viruses that attack a variety of weeds

Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates. Julio and his dinner guests are likely to experience food-borne illness if he

wipes the knife used to cut up the raw chicken on a hand towel before using the knife to cut up the salad vegetables.