HN 196 - Chapter 12 - Food safety and Technology

Which of the following is NOT one of the body's protective responses after encountering foodborne microbes?

increased blood glucose levels

Which microorganism is the leading cause of foodborne infection in the United States?

norovirus

A multistep protocol used to identify and control potential threats to food-safety is the

Hazard Analysis Critical Control Point system.

Four factors affecting survival and reproduction of food microorganisms include temperature, humidity, acidity, and _________.

oxygen content

One of the populations at highest risk of serious consequences from foodborne illness is _____.

people with chronic illnesses

In which of the following foods would Clostridium botulinum be MOST likely to flourish?

raw honey

Potatoes that have turned green likely contain the toxin

solanine.

Infection with the hepatitis A virus can result in damage to

the liver.

The danger zone is the temperature range between ___.

40° to 140° F

In the United States, the agencies most responsible for preventing foodborne illness are the USDA and the CDC.

False

Which of the following statements is FALSE about the role of fungi in causing adverse food reactions?

Fungal contamination of food is a common cause of serious illness.

For a Memorial Day barbecue, friends agree to meet at a lakeside park. The temperature is a mild 75°F. Which of the following practices should they avoid in order to prevent an outbreak of foodborne illness?

Grill hamburgers to medium rare.

Pregnant women are advised to avoid eating deli meats, unless they are steaming hot, to reduce their risk for severe illness from

Listeria monocytogenes.

Which of the following is NOT a characteristic of a foodborne illness?

an illness caused by an allergic reaction to a food

Which of the following is NOT a recommended method for preventing cross-contamination?

cutting different kinds of raw food with the same knife