Nutrition Chapter 13

What happens to most microbes in the freezer?

They become dormant and unable to multiply but do not die

Which of the following statements is Not a reason older adults are at greater risk of contracting foodborne illnesses?

They eat a greater variety of foods

Which of the following pathogens can cause foodborne illnesses?

All of the answers are correct

Which of the following types of pathogens is considered to be among the Less common causes of foodborne illnesses in the United States?

All of the answers are correct

Which of the following pathogens can be contracted by consuming raw or undercooked contaminated ground beef and can result in acute kidney failure in small children and elderly adults?

E. Coli 0157:H7

Traveling to which of the following countries puts an individual at higher risk for traveler's diarrhea?

Egypt

Which of the following bacteria is the likely cause of nausea, abdominal cramps, and diarrhea in an individual who drank unpasteurized apple juice two days previously?

Escherichia coli O157:H7

Bacteria that cause foodborne illness multiply most abundantly between

40° and 140°

Which of the following individuals is at greatest risk for a foodborne illness?

A 42-year-old Baker undergoing cancer treatment

Which of the following individuals is at the Lowest risk of developing a foodborne illness?

A healthy college student

Guillain-Barré syndrome is

A nerve disease that can occur after contracting a cambylobacter infection

Which of the following words or phrases refers to a food additive that is an emulsifier?

Lecithin

Which of the following pathogens is contracted by consuming unpasteurized (raw) dairy products?

ListSteria monocytogenes

Which of the following pathogens is responsible for foodborne illness in individuals who have eaten raw or undercooked eggs, poultry and meat, raw milk, and dairy products?

Listeria monocytogenes

Ingestion of which of the following foods is Least likely to cause listeriosis?

Luncheon meat or cold cuts

Which of the following words or phrases refers to a food additive used as a flavor enhancer?

Monosodium glutamate

The most common type of virus that causes foodborne illness is the

Norovirus

Individuals can be exposed to bovine spongiform encephalopathy (BSE) by eating

Raw or undercooked beef

An individual who ate home-canned beans and several hours later experienced double vision and trouble speaking likely has

Botulism

Which of the following diseases is caused by a prion?

Bovine spongiform encephalopathy

One of the most common types of bacteria- related diarrhea in the United States, resulting primarily from the ingestion of contaminated water, raw milk, and raw or undercooked meats, is caused by

Campylobacter

Which of the following words or phrases is notone of the "four Cs" of food safety?

Chopping food properly

Which of the following organisms are Not considered pathogens?

Cockroaches

Which of the following words or phrases refers to an additive that enhances the color of a food.

FD and C

Leftovers should remain in the refrigerator at 40°F or below no longer than

Four days

Foodborne illnesses typically result primarily in ________ signs and symptoms.

Gastrointestinal

Which of the following pathogens is a parasite contracted by ingesting contaminated water?

Giardia duodenalis

Which of the following pathogens is a virus spread by fecal-oral transmission?

Hepatitis A

Which of the following words or phrases refers to a food additive that is a humectant?

Propylene glycol

An individual who consumes a protein shake containing a raw egg may be at risk of a foodborne illness caused by

Salmonella

Without some thorough hand washing, an infection by which of the following pathogens may follow the handling of a turtle or an iguana?

Salmonella

Which of the following pathogens is transmitted via raw eggs?

Salmonella enteritis

Traveler's diarrhea is primarily caused by consuming

Stool contaminated water and food

Which of the following words or phrases refers to an antioxidant that is used as a preservative in some foods?

Sulfites

Which of the following government agencies is responsible for regulating pesticides?

The EPA

Leftover foods should be left at room temperature no longer than ________ after being served.

Two hours

The agency responsible for ensuring safe and accurately labeled meat, poultry, and eggs is the

USDA food safety and inspection service

Of the following statements, which describes the Best way to prevent foodborne illness?

Use proper food handling and storage techniques

Which of the following actions is Not recommended for reducing the risk of foodborne illness?

Washing of fruits and vegetables and soap or detergent

All of the following foods may contain Salmonella enteritidis except

Yogurt