Chapter 12: Review Questions

the majority of foodborne microorganisms reproduce most successfully a. between 40 and 140 degrees F b. in dry conditions c. in alkaline conditions d. in an anaerobic environment

a. between 40 and 140 degrees F

the most common reason that crops in the United States are genetically modified is to a. confer tolerance of herbicides b. protect them from disease c. enable them to grow in challenging environmental conditions d. boost their concentration of nutrients

a. confer tolerance of herbicides

among the top microorganisms implicated in foodborne illness, a. norovirus is responsible for the greatest number of illnesses b. listeria monocytogenes is responsible for the greatest number of hospitalizations c. shiga toxin-producing E. coli is responsible for the greatest number of deaths d. toxoplasma gondii is the only species of helminth

a. norovirus is responsible for the greatest number of illnesses

a food preservation technique in which the oxygen in a food is replaced with an inert gas is a. aseptic packaging b. modified atmosphere packaging c. high-pressure processing d. irradiation

b. modified atmosphere packaging

food additives that have raised health concerns include a. sodium chloride and beta-carotene b. sulfites and nitrites c. alpha-tocopheral and ascorbic acid d. all of the above

b. sulfites and nitrites

a key reason that foodborne illness has become a serious public health concern in the United States is that a. an estimated 4.8 million Americans experience foodborne illness each year, and about 300 die. b. Americans are eating more and more processed foods containing potentially toxic levels of food additives. c. federal oversight of food safety is fragmented among 15 different agencies. d. Americans are eating out more frequently, and restaurants are responsible for nearly all cases of foodborne illness

c. federal oversight of food safety is fragmented among 15 different agencies.

residues from heavy metals, plasticizers, dioxins, PFASs, and certain pesticides pose a threat to public health mainly because a. they promote the development of superbugs b. they cause allergies, asthma, and migraine headaches c. they can act as neurotoxins, cacinogens, or endocrine disruptors d. they can reduce biodiversity

c. they can act as neurotoxins, cacinogens, or endocrine disruptors

during a 4th of July barbecue on a hot afternoon, a family enjoys grilled fish, potato salad, and coleslaw. leftovers of these foods should be safe to eat later on as long as they are brought back indoors and refrigerated a. immediately after serving b. within a max of 30 mins. after serving c. within a max of 1 hour after serving d. within a max of 2 hours after serving

c. within a max of 1 hour after serving

true or false? freezing destroys any microorganisms that might be lurking in your food.

false

true or false? each year, about 1 million Americans are sickened as a result of eating food contaminated with germs or their toxins.

false (48 million Americans each year, and about 3,000 die)

true or false? a bacterium that commonly contaminates deli meats, smoked fish, and soft cheeses is listeria monocytogenes.

true

true or false? in the United States, farms certified as organic are allowed to use pesticides under certain conditions

true

true or false? in the United States, the primary reason that crops are genetically modified is to increase their tolerance to weed killers

true