Chapter 03: The Food Supply

Match the term with its description. Tetrodotoxin A. A toxin found in improperly prepared pufferfish B. Parasite found in water or contaminated food C. Parasite found in raw or undercooked fish D. A parasite that causes illness lasting weeks to months. Wild game is a source. E. A toxin produced by a mold

A. A toxin found in improperly prepared pufferfish

Match the term with its definition. Clostridium botulinum A. Anaerobic bacterium that produces a neurotoxin that causes muscle weakness and paralysis. Can be fatal B. Bacterium that can cause premature birth and stillbirth C. Bacterium that lives in intestines of animals and humans; the consumption of undercooked eggs causes about 20% of cases D. Undercooked poultry and unpasteurized milk are sources of these bacterium. One of the leading causes of foodborne illness in the U.S E. Anaerobic bacterium that usually causes abdominal pain and diarrhea lasting 1 day or less

A. Anaerobic bacterium that produces a neurotoxin that causes muscle weakness and paralysis. Can be fatal

Match the term with its description. Methylmercury A. Causes nerve damage, poor learning, and birth defects. To limit ingestion of this compound, children and pregnant and breastfeeding women are advised to avoid or limit their consumption of certain types of fish. B. Products applied to agricultural products to eliminate insects, weeds, fungus, molds, and rodents C. Used to promote growth in food animals D. A major source is from paint dust in older homes but mineral supplements and some imported foods may also be contaminated E. By-product of various industrial processes; fish from contaminated waterways are a major source

A. Causes nerve damage, poor learning, and birth defects. To limit ingestion of this compound, children and pregnant and breastfeeding women are advised to avoid or limit their consumption of certain types of fish.

Which of the following is a food additive that breaks down macronutrients found in foods? A. Enzyme B. Anticaking agent C. Leavening agent D. Stabilizer

A. Enzyme

Which of the following is a current food safety recommendation? A. Scrub firm produce, such as melons, under running water with a brush before slicing it. B. Clean all produce with specialized antibacterial washing products. C. Discard any food with mold on it. D. Avoid using wooden cutting boards.

A. Scrub firm produce, such as melons, under running water with a brush before slicing it.

Coughing and sneezing on foods can allow __________ to contaminate the food. A. Staphylococcus aureus B. Vibrio cholerae C. Clostridium botulinum D. hepatitis A

A. Staphylococcus aureus

Mad cow disease ________. A. causes a fatal brain disease in cows B. is very common in the U.S. and Canada C. is caused by a parasite found in animal feed D. is easily transmitted to humans

A. causes a fatal brain disease in cows

Foods most likely to include pesticide residues are ________. A. fruits and vegetables B. meats C. fish and shellfish D. grain products

A. fruits and vegetables

Food additives, such as calcium propionate, sodium nitrate, and acetic acid, act to ________. A. inhibit the growth of molds, fungi, and bacteria in foods B. keep foods, especially powdered mixes, free flowing C. contribute leavening gases to improve texture in baked products D. add savory flavor to foods such as soup, rice, and noodle mixes

A. inhibit the growth of molds, fungi, and bacteria in foods

Fish most likely to contain methylmercury are ________. A. large fish, such as shark and swordfish B. shellfish C. farm-raised fish D. freshwater fish

A. large fish, such as shark and swordfish

When a slice of fresh apple turns a brown color, this is most likely the result of ________. A. oxidation B. dehydration C. microbial contamination D. treatment in the ripening process

A. oxidation

The food additives that inhibit the growth of the pathogen Clostridium botulinum are ________. A. sodium nitrate and sodium nitrite B. monosodium glutamate and guanosine monophosphate C. pectin and guar gum D. calcium silicate and magnesium stearate

A. sodium nitrate and sodium nitrite

Foods that are most likely to be contaminated with Listeria monocytogenes include ________. A. soft cheeses and deli meats B. undercooked shellfish and water C. gravy and beef D. raw produce and eggs

A. soft cheeses and deli meats

Common genetically engineered crops in the U.S. include ________. A. soybeans, corn, and cotton B. green beans, peas, and tomatoes C. rice, wheat, and carrots D. legumes, wheat, and corn

A. soybeans, corn, and cotton

Populations disproportionately affected by food insecurity, hunger, and malnutrition include ________. A. young children and women B. working adults C. teenagers D. All of the responses are correct.

A. young children and women

To prevent foodborne illness, cooked food should be consumed right away or refrigerated or frozen within _____ hour(s). A. 1 B. 2 C. 4 D. 5

B. 2

Match the term with its definition. Listeria monocytogenes A. Anaerobic bacterium that produces a neurotoxin that causes muscle weakness and paralysis. Can be fatal B. Bacterium that can cause premature birth and stillbirth C. Bacterium that lives in intestines of animals and humans; the consumption of undercooked eggs causes about 20% of cases D. Undercooked poultry and unpasteurized milk are sources of these bacterium. One of the leading causes of foodborne illness in the U.S E. Anaerobic bacterium that usually causes abdominal pain and diarrhea lasting 1 day or less

B. Bacterium that can cause premature birth and stillbirth

__________ and _________ are among the most common bacterial pathogens in the U.S. A. Shigella species, Staphylococcus aureus B. Campylobacter jejuni, Salmonella species C. Clostridium botulinum, Escherichia coli D. Vibrio vulnificus, Vibrio cholerae

B. Campylobacter jejuni, Salmonella species

In the U.S., the _________ mandates that public water supplies be monitored regularly for microorganisms, chemicals, and various metals. A. local health department B. Environmental Protection Agency C. Food and Drug Administration D. United States Department of Agriculture

B. Environmental Protection Agency

Food additives are regulated by the ________. A. United States Department of Agriculture B. Food and Drug Administration C. Environmental Protection Agency D. All of these choices are accurate.

B. Food and Drug Administration

Which of the following statements about food irradiation is true? A. Irradiated food is radioactive. B. Irradiation can be used to destroy pathogens in foods. C. All foods in the U.S. can be legally irradiated. D. Labels that identify a food as irradiated are not required.

B. Irradiation can be used to destroy pathogens in foods.

Match the term with its description. Cyclospora cayetanensis A. A toxin found in improperly prepared pufferfish B. Parasite found in water or contaminated food C. Parasite found in raw or undercooked fish D. A parasite that causes illness lasting weeks to months. Wild game is a source. E. A toxin produced by a mold

B. Parasite found in water or contaminated food

Match the term with its description. Pesticides A. Causes nerve damage, poor learning, and birth defects. To limit ingestion of this compound, children and pregnant and breastfeeding women are advised to avoid or limit their consumption of certain types of fish. B. Products applied to agricultural products to eliminate insects, weeds, fungus, molds, and rodents C. Used to promote growth in food animals D. A major source is from paint dust in older homes but mineral supplements and some imported foods may also be contaminated E. By-product of various industrial processes; fish from contaminated waterways are a major source

B. Products applied to agricultural products to eliminate insects, weeds, fungus, molds, and rodents

Which of the following agengy would be most appropriate to contact if you felt a local restaurant was not handling their food safely? A. Environmental Protection Agency B. State and local government C. Food and Drug Administration D. U.S. Department of Agriculture

B. State and local government

Typical food sources for this parasite are wild game and pork. A. Toxoplasma gondii B. Trichinella spiralis C. Staphylococcus aureus D. Aflatoxin

B. Trichinella spiralis

The U.S. government agency that administers most food and nutrition assistance programs is the ________. A. Food and Drug Administration B. United States Department of Agriculture C. Department of Health and Human Services D. Environmental Protection Agency

B. United States Department of Agriculture

FDA has limited the use of sulfites on raw vegetables and in salad bars because they ________. A. impart an unpleasant taste to the food B. cause adverse reactions such as shortness of breath or gastrointestinal symptoms in some individuals C. are known to promote cancer D. are used to mask the flavor of spoiled produce

B. cause adverse reactions such as shortness of breath or gastrointestinal symptoms in some individuals

The most common application of genetic engineering of foods is to ________. A. produce meat with a lower fat content B. confer resistance to pesticides applied to kill weeds and insects C. improve vitamin A content of foods D. reduce the need for irrigation of crops

B. confer resistance to pesticides applied to kill weeds and insects

A breakfast cereal labeled as organic must ________. A. have at least 70% of its ingredients meet organic standards B. have at least 95% of its ingredients meet organic standards C. be made from all natural ingredients D. contain no food additives

B. have at least 95% of its ingredients meet organic standards

Recombinant bovine somatotropin is used by some farmers to ________. A. prevent skin infections in cattle B. increase milk production in dairy cows C. prevent mastitis (inflammation of cow udders) D. increase the amount of protein found in milk

B. increase milk production in dairy cows

Cloned animals are ________. A. genetically unique B. not genetically modified C. common in our food supply D. approved for use by the USDA

B. not genetically modified

The Supplemental Nutrition Assistance Program (SNAP) benefits ________. A. only low-income women, infants, and children B. poor households that meet eligibility guidelines C. food banks and pantries in communities across the country D. seniors in adult day-care settings

B. poor households that meet eligibility guidelines

Current guidelines for limiting fish to reduce methylmercury ingestion pertain to ________. A. all persons B. pregnant, breastfeeding women, and young children C. immunosuppressed individuals only D. the elderly

B. pregnant, breastfeeding women, and young children

Ingesting moldy food can cause disease because the mold ________. A. invades the cells lining the gastrointestinal tract, causing diarrhea B. produces toxins that can cause kidney and liver damage C. prevents the food from being properly digested and absorbed D. produces proteins that destroy vitamins before they are absorbed

B. produces toxins that can cause kidney and liver damage

The U.S. government assistance program that provides vouchers for food purchases to low- income pregnant women, infants, and children is ________. A. the Food Stamp Program B. the WIC program C. the food distribution program D. America's Second Harvest

B. the WIC program

The percentage of U.S. households considered food insecure is ________. A. 2 B. 25 C. 15 D. 80

C. 15

In general, cooking poultry and ground meat to ______ °F is sufficient to kill pathogenic organisms. A. 125 B. 135 C. 165 D. 85

C. 165

Undernutrition results in stunted growth in about _______ of the world's children. A. 50% B. 10% C. 25% D. 8%

C. 25%

The temperature danger zone for growth of pathogenic bacteria is ________. A. 32-165°F B. 60-165°F C. 41-135°F D. 135-212°F

C. 41-135°F

Match the term with its definition. Salmonella species A. Anaerobic bacterium that produces a neurotoxin that causes muscle weakness and paralysis. Can be fatal B. Bacterium that can cause premature birth and stillbirth C. Bacterium that lives in intestines of animals and humans; the consumption of undercooked eggs causes about 20% of cases D. Undercooked poultry and unpasteurized milk are sources of these bacterium. One of the leading causes of foodborne illness in the U.S E. Anaerobic bacterium that usually causes abdominal pain and diarrhea lasting 1 day or less

C. Bacterium that lives in intestines of animals and humans; the consumption of undercooked eggs causes about 20% of cases

Which of the following foods is least likely to cause a foodborne illness? A. Eggs, poultry, unpasteurized milk B. Raw sprouts and produce C. Bread, pasteurized milk, butter D. Deli meats, shellfish, and other seafood

C. Bread, pasteurized milk, butter

Improper canning of foods can result in serious foodborne illness caused by the ___________ bacterium. A. Escherichia coli B. Salmonella C. Clostridium botulinum D. Listeria monocytogenes

C. Clostridium botulinum

This virus, often transmitted by infected food handlers, causes anorexia, diarrhea, fever, and liver damage. A. Norwalk virus B. Salmonella C. Hepatitis A D. Trichinella spiralis

C. Hepatitis A

Which of the following is not a concern about GM foods that some consumers have? A. Loss of genetic diversity B. Development of Bt-resistant insects C. Hyperactivity in children D. Addition of allergens to GM foods

C. Hyperactivity in children

Match the term with its description. Anisakis A. A toxin found in improperly prepared pufferfish B. Parasite found in water or contaminated food C. Parasite found in raw or undercooked fish D. A parasite that causes illness lasting weeks to months. Wild game is a source. E. A toxin produced by a mold

C. Parasite found in raw or undercooked fish

Match the term with its description. Antibiotics A. Causes nerve damage, poor learning, and birth defects. To limit ingestion of this compound, children and pregnant and breastfeeding women are advised to avoid or limit their consumption of certain types of fish. B. Products applied to agricultural products to eliminate insects, weeds, fungus, molds, and rodents C. Used to promote growth in food animals D. A major source is from paint dust in older homes but mineral supplements and some imported foods may also be contaminated E. By-product of various industrial processes; fish from contaminated waterways are a major source

C. Used to promote growth in food animals

Cross-contamination of food occurs when ________. A. two or more microorganisms grow in the same food B. two or more food handlers work on the same food C. a utensil contaminated with a microorganism from a previously handled food contacts a second food D. perishable foods are kept at room temperature for more than 2 hours

C. a utensil contaminated with a microorganism from a previously handled food contacts a second food

A pesticide tolerance is the ________. A. toxicity of the pesticide in the laboratory B. number of pests that are killed by a selected dose of the pesticide C. amount of a pesticide that can be applied to a food and how much of the pesticide that is permitted to remain on the food in the marketplace D. ability of the liver to detoxify a pesticide

C. amount of a pesticide that can be applied to a food and how much of the pesticide that is permitted to remain on the food in the marketplace

An example of an incidental food additive in our food supply is ________. A. any additive that is a synthetic additive B. any color additive because their use is not for purposes of food safety C. bisphenol A (BPA), used to increase durability of some food and beverage containers D. monosodium glutamate, because it can also be found naturally in foods

C. bisphenol A (BPA), used to increase durability of some food and beverage containers

Individuals who are most susceptible to adverse effects from pesticides are ________. A. the elderly B. those who have chronic diseases C. infants and young children D. adolescents and young adults

C. infants and young children

Prions are ________. A. bacteria that can cause seizures and brain damage B. naturally occurring toxins formed in damaged grains and nuts C. infectious proteins associated with mad cow disease D. toxins produced in a variety of seafood

C. infectious proteins associated with mad cow disease

A healthy diet with plenty of _____ may reduce lead absorption in children. A. protein B. vitamin C C. iron D. potassium

C. iron

Bt corn contains a protein produced by a bacterial gene. This protein ________. A. increases the vitamin A content of the corn B. increases the protein content of the corn C. is a pesticide that kills caterpillars, a major threat to corn D. allows the corn to be tolerant to weed killers

C. is a pesticide that kills caterpillars, a major threat to corn

The dangerous aflatoxin is most likely to be found in ________. A. moldy cheese and bread B. spoiled fruits and vegetables C. moldy peanuts and corn D. All of the responses are correct.

C. moldy peanuts and corn

Fish and shellfish most likely to be contaminated with toxins include ________. A. salmon and trout B. cod and haddock C. mussels and clams D. prawns and shrimp E. All of the answers are correct.

C. mussels and clams

Wash hands for at least _______ in warm, soapy water before starting any food preparation. A. 60 seconds B. 2 minutes C. 10 seconds D. 20 seconds

D. 20 seconds

Perishable foods should be held either below _______ °F or above ______ °F. A. 32, 98 B. 51, 75 C. 181, 212 D. 41, 135

D. 41, 135

Match the term with its description. Lead A. Causes nerve damage, poor learning, and birth defects. To limit ingestion of this compound, children and pregnant and breastfeeding women are advised to avoid or limit their consumption of certain types of fish. B. Products applied to agricultural products to eliminate insects, weeds, fungus, molds, and rodents C. Used to promote growth in food animals D. A major source is from paint dust in older homes but mineral supplements and some imported foods may also be contaminated E. By-product of various industrial processes; fish from contaminated waterways are a major source

D. A major source is from paint dust in older homes but mineral supplements and some imported foods may also be contaminated

Match the term with its description. Trichinella spiralis A. A toxin found in improperly prepared pufferfish B. Parasite found in water or contaminated food C. Parasite found in raw or undercooked fish D. A parasite that causes illness lasting weeks to months. Wild game is a source. E. A toxin produced by a mold

D. A parasite that causes illness lasting weeks to months. Wild game is a source.

Why is sodium nitrite allowed to be used as a food additive? A. It is generally recognized as safe. B. It helps to prevent the growth of Clostridium botulinum. C. There is not enough credible research confirming the conversion of sodium nitrite to the carcinogenic agent nitrosamine. D. All choices are correct.

D. All choices are correct.

Sources of the heavy metal lead include ________. A. water pipes and paint in older homes B. certain pottery and crystal food containers C. mineral and herbal supplements D. All of the answers are correct.

D. All of the answers are correct.

Food insecurity is ________. A. the inability to meet food needs all of the time B. more common in developing countries than in developed countries C. associated with impaired physical and mental health in children in the U.S. D. All of these choices are accurate.

D. All of these choices are accurate.

Foods commonly contaminated with Staphylococcus aureus include ________. A. ham and poultry B. cream-filled pastries C. egg and chicken salads D. All of these choices are accurate.

D. All of these choices are accurate.

Which of the following food production methods is not allowed with organic foods? A. Use of synthetic fertilizers B. Use of hormones for animals C. Use of genetic engineering D. All of these choices are accurate.

D. All of these choices are accurate.

The bacterium ___________ grows only in anaerobic environments. A. Escherichia coli B. Vibrio parahemolyticus C. Listeria monocytogenes D. Clostridium botulinum

D. Clostridium botulinum

The parasite ___________ can be spread in water supplies, water parks, and community swimming pools. A. hepatitis A B. Yersinia enterocolitica C. Toxoplasma gondii D. Cryptosporidium

D. Cryptosporidium

__________ can grow at refrigeration temperatures. A. Escherichia coli B. Salmonella C. Clostridium botulinum D. Listeria monocytogenes

D. Listeria monocytogenes

Match the term with its definition. Campylobacter jejuni A. Anaerobic bacterium that produces a neurotoxin that causes muscle weakness and paralysis. Can be fatal B. Bacterium that can cause premature birth and stillbirth C. Bacterium that lives in intestines of animals and humans; the consumption of undercooked eggs causes about 20% of cases D. Undercooked poultry and unpasteurized milk are sources of these bacterium. One of the leading causes of foodborne illness in the U.S E. Anaerobic bacterium that usually causes abdominal pain and diarrhea lasting 1 day or less

D. Undercooked poultry and unpasteurized milk are sources of these bacterium. One of the leading causes of foodborne illness in the U.S

Most traveler's diarrhea is caused by ________. A. ingesting unfamiliar spices B. parasites, especially Cryptosporidium, in the water supply C. viruses, such as hepatitis A, spread by food handlers D. bacterial infections, especially Shigella dysenteriae, from contaminated food and water

D. bacterial infections, especially Shigella dysenteriae, from contaminated food and water

The food most likely to be contaminated with dioxins, mercury, and/or polychlorinated biphenyls is ________. A. imported candy B. milk and other dairy products C. grain that has been stored for several months D. fish

D. fish

The last food(s) to buy when shopping in the supermarket should be ________. A. fresh fruits and vegetables B. bread C. frozen foods D. raw poultry and eggs

D. raw poultry and eggs

Sources of the ciguatera toxin that can cause gastrointestinal and neurological symptoms include ________. A. nutmeg, sassafras, and mace B. mushrooms and some herbal teas C. shellfish, such as mussels and clams D. tropical and subtropical fish, such as snapper and amberjack

D. tropical and subtropical fish, such as snapper and amberjack

The most common micronutrient deficiencies seen in developing countries are ________. A. vitamin C, vitamin A, and iron B. iron, vitamin D, and calcium C. vitamin C, calcium, and iron D. vitamin A, iron, and iodine

D. vitamin A, iron, and iodine

Match the term with its description. Mycotoxin A. A toxin found in improperly prepared pufferfish B. Parasite found in water or contaminated food C. Parasite found in raw or undercooked fish D. A parasite that causes illness lasting weeks to months. Wild game is a source. E. A toxin produced by a mold

E. A toxin produced by a mold

Match the term with its definition. Clostridium perfringens A. Anaerobic bacterium that produces a neurotoxin that causes muscle weakness and paralysis. Can be fatal B. Bacterium that can cause premature birth and stillbirth C. Bacterium that lives in intestines of animals and humans; the consumption of undercooked eggs causes about 20% of cases D. Undercooked poultry and unpasteurized milk are sources of these bacterium. One of the leading causes of foodborne illness in the U.S E. Anaerobic bacterium that usually causes abdominal pain and diarrhea lasting 1 day or less

E. Anaerobic bacterium that usually causes abdominal pain and diarrhea lasting 1 day or less

Match the term with its description. Dioxins A. Causes nerve damage, poor learning, and birth defects. To limit ingestion of this compound, children and pregnant and breastfeeding women are advised to avoid or limit their consumption of certain types of fish. B. Products applied to agricultural products to eliminate insects, weeds, fungus, molds, and rodents C. Used to promote growth in food animals D. A major source is from paint dust in older homes but mineral supplements and some imported foods may also be contaminated E. By-product of various industrial processes; fish from contaminated waterways are a major source

E. By-product of various industrial processes; fish from contaminated waterways are a major source

T/F: According to the Centers for Disease Control, in the U.S., the consumption of beef is a major risk factor for developing variant Creutzfeldt-Jakob disease.

FALSE

T/F: All food additives in the U.S. food supply have been thoroughly tested for safety.

FALSE

T/F: Antibiotics to promote growth or prevent diseases are allowed in organically produced animals.

FALSE

T/F: Bottled water is generally safer than tap water in the U.S.

FALSE

T/F: Compared to conventionally grown fruits and vegetables, those grown with organic farming methods contain significantly higher amounts of vitamins and minerals.

FALSE

T/F: Foodborne illnesses are relatively rare occurrences, affecting only about 5% of the world's population annually.

FALSE

T/F: Fully meeting vitamin and mineral requirements is best done by consuming only organic foods.

FALSE

T/F: In the U.S., food labels must indicate the presence of genetically modified ingredients.

FALSE

T/F: Public water supplies in the U.S. are a major source of infection and disease.

FALSE

T/F: Thawing foods, such as chicken, on the counter overnight is a safe food handling practice.

FALSE

T/F: Although pesticides cannot be applied to organic foods, pesticide residues may still occasionally be found on these foods.

TRUE

T/F: In the U.S., food labels must indicate the presence of irradiated ingredients, except for dried seasonings.

TRUE

T/F: The majority of antibiotics used in the U.S. are for food animals.

TRUE