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