NFS chap 12 -- clickers
True or false? Foods are generally no longer safe to consume after the "use by" date.
False
True or false? Not all food contamination makes all people sick
True
True or False? The four factors that affect microorganism survival and growth are temperature, oxygen, humidity, and pH.
True in order for microorganisms to survive and grow environmental conditions need to be met. These factors vary among different microorganisms, for example some organisms can grow more readily in an acid environment while other will be killed in a lower pH.
Which of the following dates on food labels would indicate that the product in the container is not safe to consume? a)"use by" b)"sell by" c)"best used by" d)Both a and c e)Both a and b
a) A date on a product labeled as "use by" indicates that the product in the container should not be consumed beyond that date because of a high probability that it is spoiled. The "sell by" and "best used by" labels indicate that the quality of the product will be reduced beyond that date.
In potatoes, solanine is produced at the same time as the production of a.chlorophyll. b.ciguatoxins. c.desiccants. d.ATP.
a) chlorophyll
More than half of all foodborne illnesses are caused by: a.norovirus. b.toxins. c.bacteria. d.worms.
a) norovirus
The canning process includes sorting the food to be canned, washing it, parboiling to stop enzymatic processes and kill microbes, and what other steps? a.Filling and sealing b.Filling, blanching, siphoning air out, sealing, and heating c.Filling, siphoning air out, adding an acidic ingredient, sealing, and heating d.Filling, heating, and sealing
b) Filling, blanching, siphoning air out, sealing, and heating
Mycotoxins are produced by a. plants. b. fungi. c. helminths. d. bacteria.
b) fungi
Which of the following pathogens cause the greatest number of hospitalizations and deaths? a)Norovirus b)Listeria c)Salmonella d)Helminths e)Fungi
c) The bacteria Salmonella has more than 2300 types that cause more hospitalizations and deaths than any other pathogen. The incubation period is 12-24 hours to the onset of symptoms.
What is the standard rule for refrigerating leftovers? a.Within 30 minutes of serving b.Within 1 hour of serving c.Within 2 hours of serving d.Within 3 hours of serving
c) Within 2 hours of serving
Which of the following terms is defined as an organism produced by altering the Deoxyribonucleic acid (DNA) in the seeds or offspring in order to bring about specific changes? a)Genetic modification b)Genetic engineering c)Recombinant DNA technology d)Both a and b e)All of the above-defined terms
e) All of the terms are defined as altering genetic materials in order to produce a modified offspring. This can be accomplished by crossbreeding animals or plants or by using technology to combine the DNA or segments of DNA from different organisms to produce a particular quality.
True or false? Mercury, found in nature, is due to combustion processes, such as waste incineration or the burning of wood, coal, or oil.
False
True or False? Environmental pollutants that are present on the surface or in foodstuff can be washed away or cooked out of the food so they are unlikely to cause adverse effects in humans.
False Many environmental pollutants cause adverse effects ranging from reproductive abnormalities to changes in cognitive abilities to endocrine disruption.
Who regulates additives that are added to food as preservatives, flavorings, colorings and texturizers? a)U.S. Food and Drug Administration b)U.S. Department of Agriculture c)U.S. Center of Disease Control d)U.S. National Institute of Health
a) Since 1958 the Food and Drug Administration have been responsible for determining the safety of food additives. Some additives are considered Generally Recognized as Safe because of long-term use or determined safe through scientific studies.
According to the Center for Disease Control, which of the following foods cause food-borne illness most frequently? a)Seafood, chicken, and dairy products b)Bean sprouts, strawberries and beef c)Beef, bananas, and lettuce d)Whole grains, strawberries and hotdogs e)Seafood, whole grains, and eggs
a) The highest percentage of food-borne illness is caused by seafood, chicken, and dairy products. Fresh fruits and vegetables, beef, pork, nuts and seeds all have caused food poisoning.
Aseptic packaging refers to a. being sterilized in flash-heating and cooling processes and then packaged in a sterile container. b. being sterilized by heating for at least 30 minutes at 400°F, cooled for 30 minutes, and then put in a sterile container. c. flash-frozen food in sterile packaging. d. irradiated food.
a) being sterilized in flash-heating and cooling processes and then packaged in a sterile container
Cross-contamination refers to what? a.Not separating cooked foods and their juices from uncooked foods and their juices b.Not using the same cutting board for fruits and vegetables c.Not using the same cutting board for poultry and red meat d.Not using wood cutting boards, as they harbor bacteria that could contaminate foods
a) not separating cooked foods and their juices from uncooked foods and their juices
What bacteria is the leading cause of bacterial foodborne illness? a. E. coli b. Salmonella c. Campylobacter jejuni d. Hepatitis A
b) Salmonella
When shopping for food, purchase refrigerated and frozen food a.in a separate shopping trip. b.at the end of your shopping. c.at the beginning of your shopping. d.when it is most convenient.
b) at the end of your shopping
One of the most common and deadly toxins is a. aspergillus flavus. b. clostridium botulinum. c. shigella. d. none of the above.
b) clostridium botulinum
Ancient methods of preserving foods include all but which of the following? a.Salting b.Sealing c.Sugaring d.Smoking
b) sealing
The human body are killed prior to causing sickness. Which of the following includes two mechanisms that help prevent food-borne illness? a)Hydrochloric acid in the stomach and pancreatic enzymes released into the duodenum b)Peristaltic action of the esophagus and pyloric sphincter action c)Pancreatic enzymes and absorption in the large intestine d)Antimicrobial enzymes in saliva and hydrochloric acid in the stomach
c) Antimicrobial enzymes in saliva and hydrochloric acid in the stomach kill many foodborne pathogens before they cause illness.
Bacteria is killed by cooking the food to a high temperature. Why do foods infected with some bacteria such as Clostridium botulinum or Staphylococcus aureus cause illness even after cooking? a)Bacteria begins to grow again during cooking b)Bacteria cells are just as infectious when dead c)Bacteria cells produce toxins that are not killed when the food is cooked d)Both a and b
c) Some bacteria produce toxins as they grow. These toxins are not altered when the food is cooked so they can cause sickness even when the food is cooked and the bacteria is killed.
Which of the following is usually used to describe any symptom or illness that arises from ingesting contaminated water or food? a.Food-borne illness b.Food poisoning c.a and b d.Stomach sickness
c) a and b
What causes giardiasis? a.A virus b.Bacteria c.A parasite d.A toxin
c) a parasite
Two types of foodborne illness are common: a.food infections and food poisoning. b.food poisoning and food spoilage. c.food infections and food intoxications. d.food intoxications and food contamination.
c) food infections and food intoxications
Which of the following government agencies does NOT help in regulating food safety? a.USDA b.FDA c.EPA d.ADA
d) ADA
Which of the following is NOT a preservative? a. Vitamin C b. EDTA (ethylenediaminetetraacetic acid) c. BHT (butylated hydroxytoluene) d. Humectants
d) Humectants
Which of the following methods of preserving foods uses high heat for a short duration to destroy microorganisms and preserve quality? a)Aseptic packaging b)High pressure processing c)Irradiation d)Pasteurization e)Canning
d) Pasteurization exposes foods to a high temperature to kill the microorganisms but for a short duration to prevent a change in quality of the food. Irradiation exposes food to radioactive metals. Canning heats the container storing the food to high temperatures once the food has been processed and oxygen removed. High-pressure processing exposes food to high pressure to inactivate bacteria. Aseptic packaging involves heating then cooling food before packaging it in a sterile package. All of these processes are trying to preserve the quality of the food while providing safe food for consumption.
A particularly dangerous superbug, which is methicillin-resistant, commonly found in swine is called: a. Bovine growth hormone. b. Clostridium Botulinum. c. Giardia. d. Staphylococcus aureus (MRSA).
d) Staphylococcus aureus (MRSA)
Yeasts are a type of plant-like, spore forming organism called: a.protozoa. b.mold. c.helminths. d.fungi.
d) fungi
Microorganisms that simultaneously derive benefit from and harm their host are called: a.fungi. b.viruses. c.helminths. d.parasites.
d) parasites
A rare but fatal neurological disease called variant Creutzfeldt-Jakob disease can occur in people who consume beef or other meat contaminated by: a. fungi. b. mold. c. helminths. d. prions.
d) prions
Toxins can be categorized depending on a.where they come from. b.how old they are. c.how deadly they are. d.the type of cell they bind to.
d) the type of cell they bind to
What can destroy the larvae of a helminth found in the host's tissue? a.Acid—such as from a marinade b.Freezing c.microwaving d.Thoroughly cooking
d) thoroughly cooking
One of the easiest and most effective ways to prevent foodborne illness is to a.buy meat only from the butcher. b.never eat anything after the "sell by" date. c.bleach all work areas before and after food preparation. d.wash your hands thoroughly before and after preparing foods.
d) wash your hands thoroughly before and after preparing foods
