Final Exam: Human nutrition chapter 19

To minimize risk for food-borne illness, ground beef should be used within _______ days of storage in the refrigerator

1-2

One should have at least a _______ days supply of food for emergency use.

3

When selecting foods for an emergency food supply, which of the following criteria is least important?

Are lightweight

Which of the following food preservation methods involves sterlizing a food and its package seperately?

Aseptic processing

This bacteria is considered by many food scientists as the number one agent that causes foodborne illness.

Campylobacter jejuni

The ________ prohibits food manufacturers from adding a new compound to food that causes cancer.

Delaney Clause of the Food Additives Amendment

This virus takes the longest incubation time for onset of symptoms.

Hepatitis A virus

Which of the following food preservation methods treats the food with a high amount of energy that destroys the genetic material of pathogens?

Irradiating

All of the following are recommendations of the FDA in regards to the selection and use of cutting boards EXCEPT ________.

To replace cutting boards made from soft wood

________ is a foodborne roundworm that cause parasitic infections from infected pork.

Trichinella spiralis

To reduce the risk of food-borne illness, which of these guidelines should you follow?

do not buy food in dented cans

Which of the following foods is not a likely source of food-borne pathogens?

dried apricots

________ often transmit pathogens to food.

flies

Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between ________.

40 and 140

Which federal agency is responsible for inspecting beef, poultry and other food animals for diseases before and after slaughter?

USDA