Bio 132 CH19

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

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

40 and 140ºF

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

Are lightweight

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

Campylobacter jejuni

The toxin produced by ________ can cause blurry vision, muscle weakness, difficulty swallowing, and even death.

Clostridium botulinum

Which of the following food preservation methods draws water from cells, reducing the likelihood many pathogens can survive?

Drying

Lenny had steak tartare for dinner and has started to feel ill. Which pathogen should he be most concerned about after eating raw oysters?

E. coli 0157:H7

The following substances were detected in a can of food. Which of the substances is an intentional food additive?

High-fructose corn syrup

The following substances were detected in a slice of enriched bread. Which of the substances is a not a direct food additive?

Plastic wrap

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

USDA

Lenny had raw for dinner and has started to feel ill. Which pathogen should he be most concerned about after eating raw oysters?

Vibrio vulnificus

_____________ is a naturally occurring compund in foods that form food is heated to high temperatures.

acrylamide

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

dried apricots

Which of the following pesticides kills weeds?

herbicide

Which of the following animals is an example of a vermin?

mouse

Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates. Julio and his dinner guests are likely to experience food-borne illness if he ________.

wipes the knife used to cut up the raw chicken on a hand towel before using the knife to cut up the salad vegetables