Chapter 20 Review Questions

Which of the following produce toxins that may cause foodborne illness?

Bacteria

At what temperature, known as the danger zone, do bacteria readily thrive and multiply?

Between 40 degree and 140 degree Fahrenheit

Which of the following sets of 4 steps is recommended by the Fight BAC! campaign?

Cleaning, combating cross contamination, cooking, and chilling

Which of the following is a key reason that consumers want genetically engineered (GE) foods labeled?

GE foods may contain allergens

Which of the following preservation techniques destroys specific foodborne pathogens by breaking up the cells' DNA?

Irradiation

Which of the following is a justified reason for buying food grown and produced locally?

Locally grown foods use fewer external natural resources than do non-locally grown foods

Which of the following food additives is on the FDA's GRAS list, is often added to enhance the flavor of savory foods, and causes adverse reactions among some individuals?

Monosodium glutamate

Which of the following pathogens is the most common cause of foodborne infection in the United States?

Norovirus

A frozen chicken enchilada that has the USDA Organic seal on its label means which of the following?

The chicken in the enchilada were grown without using antibiotics or growth hormones

Which 2 government agencies oversee the safety of the majority of foods in the United States?

USDA and Food and Drug Administration (FDA)