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