Nutrition & Drugs: Ch. 12 Food Safety Concerns

True or False: Alcohol and caffeinated beverages are appropriate sources of clean water to store in case of a disaster situation.

false

True or False: Food irradiation may lead to radioactive food products.

false

Adding _____ or _____ to foods are common preservation methods, which decrease water content and prevent bacterial growth.

salt; sugar

Food should be held either below _____ degrees Fahrenheit or above _____ degrees Fahrenheit.

40; 140

Which of the following agencies are responsible for monitoring the food supply? (choose all) a) CDC b) USDA c) FDA d) ADA

a) CDC b) USDA c) FDA

USDA enforces wholesomeness and quality standards for: (choose all) a) poultry b) alcoholic beverages c) wild-caught fish d) meat

a) poultry d) meat

Low-acidic foods should be boiled for _____ minutes to safely destroy the Clostridium botulinum. a) 30 b) 2 c) 10

c) 10

True or False: The U.S. attempts to reduce the risk of food-borne illness by monitoring the food supply through agencies such as the American Dietetic Association (ADA) and the National Restaurant Association (NRA).

false

_____ are additives that appear in food products from environmental contamination of food ingredients or during the manufacturing process.

indirect food additives

_____ are additives knowingly incorporated into food products by manufacturers.

intentional food additives

_____ destroys most pathogens, delays sprouting (potatoes)

irradiating

_____ uses radiation energy on foods to disrupt growth of microorganisms, insects, and parasites.

irradiation

_____ promote rising of certain baked goods.

leavening agents

Parasites absorb _____ from their host.

nourishment

_____ is a food preservation process of heating food products specifically to kill pathogenic microorganisms.

pasteurization

To prevent food-borne illness, one should only purchase _____ milk and cheese.

pasteurized

The process of heating foods to kill pathogenic microorganisms and reduce the total number of bacteria is called _____.

pasteurizing

Viruses do not cause food intoxication because they do not secrete _____.

toxins

_____ _____ simultaneously sterilizes food and package separately before food enters package

aseptic processing

Choose the non-chemical methods of pest management. (choose all) a) using fungicides, rodenticides, and insecticides b) growing pest-resistant crops c) using predatory wasps to destroy insects d) trapping adult insects before they reproduce

b) growing pest-resistant crops c) using predatory wasps to destroy insects d) trapping adult insects before they reproduce

A part of an animal's body that is especially prone to harboring harmful microbes is the: a) skeletal system b) intestinal tract c) liver d) muscle

b) intestinal tract

High-acidic foods have a _____ risk of containing the botulimum microorganism. a) greater b) lesser

b) lesser

_____ removes much of the moisture in food that microbes need to survive.

drying (dehydration)

True or False: Consuming raw fish is safe for most healthy people.

true

How long should fresh ground meat be stored in the refrigerator? a) 1-2 days b) 1 month c) 3-4 days d) 5-7 days

a) 1-2 days

Three days after eating an undercooked hamburger patty at a picnic, Grace experienced intestinal cramps and bloods diarrhea. When Grace became too weak to walk, her roommate took her to the emergency room of a hospital. Grace required treatment for kidney failure. Based on this information, which of the following food-borne pathogens was most likely responsible for Grace's serious illness? a) E. coli O157:H7 b) staphylococcus aureus c) bacillus cereus d) trichinella

a) E. coli O157:H7

Which group established the GRAS list? a) U.S. Congress b) Food and Drug Administration c) American Dietetic Association

a) U.S. Congress

What properties of foods enable microorganisms to grow rapidly? (choose all) a) moist foods b) foods rich in protein c) foods rich in fats d) foods with a slightly basic pH e) foods with a slightly acidic and/or neutral pH

a) moist foods b) foods rich in protein e) foods with a slightly acidic and/or neutral pH

What are some of the major kinds of pathogens that can contaminate food? (choose all) a) molds b) bacteria c) dirt d) viruses

a) molds b) bacteria d) viruses

Choose the best descriptions for the proper use of a meat thermometer. (choose all) a) place the thermometer in the thickest part of the meat b) keep thermometer away from bone, fat, or gristle c) locate the thermometer neat the most fat tissue d) place the thermometer just below the surface of the meat

a) place the thermometer in the thickest part of the meat b) keep thermometer away from bone, fat, or gristle

The parasite Trichinella is associated with which foods? (choose all) a) pork b) cow c) bear d) seal

a) pork c) bear d) seal

Foods to be included in an emergency food supply should: (choose all) a) require no cooking b) dairy c) have a long shelf-life d) require no refrigeration

a) require no cooking c) have a long shelf-life d) require no refrigeration

Factors that influence whether a person gets sick after consuming food that is contaminated include: (choose all) a) the number of pathogens or toxins in the food b) high-risk groups such as young children and older adults c) length of time since food consumption

a) the number of pathogens or toxins in the food b) high-risk groups such as young children and older adults

In case of disaster, how many gallons of water should be stored per person per day? a) 2 b) 1 c) 7

b) 1

Barb is preparing quiche with eggs, cheese, spinach, and biscuit mix. What is the safe minimum internal temperature for cooking this dish? a) 100 degrees F b) 160 degrees F c) 120 degrees F d) 140 degrees F

b) 160 degrees F

Stuffing should be cooked to a minimum internal temperature of _____ degrees Fahrenheit. a) 200 b) 165 c) 100 d) 140

b) 165

Food additives may be important to use to prevent _____ growth and possible deterioration from insects and natural causes.

bacteria

Single celled microorganisms that are a common food-borne pathogen are _____.

bacteria

Fermentation uses selected _____ and _____ to make acids and alcohols.

bacteria; yeast

When preparing to handle food, how long should you wash your hands in hot, soapy water? a) 10 sec b) 60 sec c) 20 sec d) 30 sec

c) 20 sec

Which of the following U.S. government agencies regulates all domestic and imported food sold in interstate commerce? a) Agricultural Research Service b) Environmental Protection Agency c) Food and Drug Administration d) all of these are correct

c) Food and Drug Administration

TD is spread when pathogens from human or animal _____ are in water sources. a) saliva b) urine c) feces

c) feces

During a disaster, it is safe to drink the water from: a) car or truck radiators b) toilet bowls, if the bathrooms have not flooded c) melted ice cubes that are in the freezer d) swimming pools

c) melted ice cubes that are in the freezer

What is the purpose of the Delaney Clause? a) attempted to prevent the use of intentional food additives in foods b) regulates the use of both intentional and incidental food additives c) prevents the use of intentional food additives that have been shown to cause cancer

c) prevents the use of intentional food additives that have been shown to cause cancer

_____ kills spoilage microbes, destroys enzymes in food that result in spoilage, removes oxygen that certain microbes need to survive.

canning

_____ slows molecular movement, retarding microbial and enzymatic activity.

chilling/freezing

_____, _____, _____, and _____ summarize the four rules set by the USDA as part of the "Check Your Steps!" program.

clean; separate; cook; chill

The most reliable way to destroy food-borne viruses and bacteria is through _____.

cooking

The unintentional transfer of pathogenic microbes from one food to another is called _____-_____.

cross-contamination

Which federal agency regulates the proper use of pesticides? a) FDA b) USDA c) CDC d) EPA

d) EPA

Which of the following types of pathogens is responsible for most cases of "traveler's diarrhea"? a) viruses b) worms c) protozoans d) bacteria

d) bacteria

What is a serious complication of TD? a) seizures b) anemia c) constipation d) dehydration

d) dehydration

Which of the following foods is not a likely source of food-borne pathogens? a) raw ground turkey b) potato salad c) deli-sliced chicken d) frozen peaches

d) frozen peaches

_____ food additives are purposely incorporated into food products, whereas _____ food additives have no purpose and are incorporated into food products simply as a result of packaging, transport, or storage.

direct; indirect

_____ keep oily and watery ingredients from separating.

emulsifiers

True or False: So many people in the U.S. become sick from food that the food supply is not considered safe.

false

_____ produces acids and alcohol that interfere with the survival of unwanted microbes.

fermenting

_____ improve the flavor of foods.

flavoring agents

Food additives considered safe are included in the _____ _____ as _____ (GRAS) list.

generally; recognized; safe

_____ kills or deactivates spoilage and pathogenic microbes, destroys enzymes that result in food spoilage.

heating

Keeping hot foods _____ and cold foods _____ is a good cooking strategy that may be used in order to prevent the growth of microorganisms leading to food-borne illnesses.

hot; cold

In spite of a food being irradiated, it is still important to follow food safety procedures during food preparation, especially for _____.

meat

Disease causing microbes are called _____.

pathogens

A substance that people use to control or kill unwanted insects, weeds, or other organisms is called a _____.

pesticide

_____ prevent food spoilage.

preservatives

Foods rich in _____ enable microorganisms to grow rapidly.

protein

Packages of irradiated food must be labeled with the international food irradiation symbol called the _____.

radura

Eggs and egg products should always be kept in the _____ prior to thoroughly cooking them.

refrigerator

The illness that occurs after consuming food or water contaminated with pathogens while traveling is called _____ _____.

travelers' diarrhea

A common route for transmitting harmful microbes involves _____, animals that live near sewage or garbage, such as flies, cockroaches, mice, and rate.

vermin

The main principle behind many food preservative methods is to decrease _____ content.

water

You have a high risk of developing traveler's diarrhea when you visit: a) Mexico City, Mexico b) Los Angeles, California c) Montreal, Canada d) none of these are correct

a) Mexico City, Mexico

What are some examples of food additives? (choose all) a) antioxidants b) antimicrobial agents c) antihistamines d) acidic agents

a) antioxidants b) antimicrobial agents d) acidic agents

Poisonous human-made compounds that are in the environment and may be in our food include _____. a) benzene b) polychlorinated biphenols (PCBs) c) lead and ozone

a) benzene b) polychlorinated biphenols (PCBs)

What are the main functions of food additives? (choose all) a) can function as emulsifiers in foods b) can function to aid in the digestion of certain proteins c) can function as preservatives in foods d) can function as flavor enhancers in foods

a) can function as emulsifiers in foods c) can function as preservatives in foods d) can function as flavor enhancers in foods

Side effects of taking bismuth subsalicylate (BSS) can include: (choose all) a) constipation b) blackened tongue c) diarrhea d) nausea

a) constipation b) blackened tongue d) nausea

The Norovirus can be passed by which of the following? (choose all) a) contaminated food b) contaminated air c) contaminated water

a) contaminated food c) contaminated water

Food-borne illnesses most commonly affect the: a) gastrointestinal tract b) pancreas c) respiratory system d) central nervous system

a) gastrointestinal tract

Coughing, fever, weakness, and body aches are characteristics of _____. a) influenza b) food or water-borne illness

a) influenza

Chemical disinfectants include: (choose all) a) iodine b) carbon c) chlorine d) sodium

a) iodine c) chlorine

Which statement is true about how food irradiation controls microbial growth? a) irradiating foods breaks chemical bonds, breaks down DNA, links proteins, and destroys cell membranes; therefore, microbial growth is decreased b) irradiating foods uses a radioactive process to change the cell's chemical makeup, thus killing all microbes in the food

a) irradiating foods breaks chemical bonds, breaks down DNA, links proteins, and destroys cell membranes; therefore, microbial growth is decreased

Although Norovirus and Hepatitis A can both be contracted by eating foods contaminated by infected food handlers, only Hepatitis A is associated with _____. (choose all) a) jaundice b) severe rash c) liver enlargement d) dark-colored urine

a) jaundice c) liver enlargement d) dark-colored urine

A _____ is simply a piece of genetic material coated with protein. a) virus b) protozoan c) bacterium d) parasite

a) virus

The microbes that cause food-borne illness can live in: (choose all) a) water b) soil c) urine d) air

a) water b) soil d) air

_____ binds water, decreasing the amount available for microbes.

adding sugar and salt

Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between: a) 20 and 120 degrees Fahrenheit b) 40 and 140 degrees Fahrenheit c) 60 and 160 degrees Fahrenheit d) 80 and 180 degrees Fahrenheit

b) 40 and 140 degrees Fahrenheit

Which agencies regulate the safety of the U.S. food supply? (choose all) a) ADA b) USDA c) RDA d) FDA

b) USDA d) FDA

Pathogens _____. a) cause oxidation of nutrients b) are disease-causing microbes c) damage DNA d) protect cells from free radical destruction

b) are disease-causing microbes

Food irradiation can control the growth of insects, _____, _____, and parasites in foods. a) viruses, bacteria b) bacteria, genetic material c) viruses, fungi

b) bacteria, genetic material

Which of the following practices is the most reliable way of sanitizing impure water? a) freezing and thawing the water b) boiling the water c) adding salt to the water d) none of these is correct

b) boiling the water

Infants should not be fed honey because it can contain: a) high-fructose corn syrup b) clostridium botulinum spores c) lead d) aspartame

b) clostridium botulinum spores

What type of food product does not have to display the Radura symbol on its label after being irradiated? a) fresh vegetables b) dry vegetable seasonings c) meats d) dried fruits

b) dry vegetable seasonings

Which foods have been approved by the FDA for the use of food irradiation? (choose all) a) dairy products b) fresh fruits and vegetables c) dry vegetable seasonings d) meats e) seeds

b) fresh fruits and vegetables c) dry vegetable seasonings d) meats e) seeds

What is true about fungi? (choose all) a) these are single-celled organisms b) some are edible c) some are beneficial

b) some are edible c) some are beneficial

Aseptic processing uses _____ to destroy all microorganisms and viruses. a) freezing b) sterilization c) drying d) irradiation

b) sterilization

Which of the following food preservation methods is the most effective for destroying pathogens, including viruses? a) smoke curing b) sterilization c) freezing d) fermentation

b) sterilization

In the fermentation process, microbes make acids and alcohols from what nutrient found in foods? a) vitamins b) sugar c) protein d) fat

b) sugar

The best practice for thawing meat is to: (choose all) a) thaw on the counter b) thaw in the refrigerators c) thaw under cold running water d) thaw int he microwave oven

b) thaw in the refrigerators c) thaw under cold running water d) thaw int he microwave oven

When purchasing canned and/or jarred foods, you should select items that do not have: a) minor dents b) tight seals c) severe dents d) smooth lids

c) severe dents

Franco made dinner for his roommates. The meal included a baked cut-up chicken, fruit salad, and stir-fried rice with mixed vegetables. About 8 hours after eating dinner, Franco and his roommates experienced nausea, vomiting, fever, chills, and diarrhea. Based on this information, Franco probably: a) thawed the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator b) allowed the frozen vegetables to that before adding them to the rice c) did not cook the rice completely, before he added the vegetables to it d) did not wash the knife that he used to cut up the chicken before using it to cut up the fruit

d) did not wash the knife that he used to cut up the chicken before using it to cut up the fruit

Which of the following statements is true? a) in the U.S., molds and protozoans are responsible for most cases of food-borne illness b) sulfites are added to grain products during the enrichment process c) in the U.S., most fruits, vegetables, mushrooms, and deli meats undergo irradiation to preserve them d) pregnant women, very young children, and people who have weakened immune systems have high risk of food-borne illness

d) pregnant women, very young children, and people who have weakened immune systems have high risk of food-borne illness

The use of food preservation techniques _____ the chance of microbial growth leading to food-borne illness.

decreases