Nutrition (ch 13)
An individual who consumes a protein shake containing a raw egg may be at risk of a foodborne illness caused by A) Salmonella. B) Clostridium botulinum. C) Staphylococcus aureus. D) All of the answers are correct.
A
The agency responsible for ensuring safe and accurately labeled meat, poultry, and eggs is the A) USDA Food Safety and Inspection Service. B) Food and Drug Administration. C) Environmental Protection Agency. D) Animal and Plant Health Inspection Service.
A
Which of the following diseases is caused by a prion? A) bovine spongiform encephalopathy B) listeriosis C) botulism D) hepatitis A
A
Which of the following pathogens is a parasite contracted by ingesting contaminated water? A) Giardia duodenalis B) hepatitis A C) Salmonella enteritidis D) E. coli O157:H7
A
Foodborne illnesses typically result primarily in ________ signs and symptoms. A) neurological B) gastrointestinal C) muscular D) peripheral
B
Leftover foods should be left at room temperature no longer than ________ after being served. A) 30 minutes B) 2 hours C) 3 hours D) 4 hours
B
Of the following statements, which describes the best way to prevent foodborne illness? A) Check all food for microbial contamination using a magnifying glass. B) Use proper food handling and storage techniques. C) Buy only sterilized or irradiated food. D) Throw away all excess and uneaten food
B
What happens to most microbes in the freezer? A) They are destroyed. B) They grow just as quickly as at room temperature. C) They grow, but more slowly than at room temperature. D) They become dormant and unable to multiply but do not die.
D
Which of the following individuals is at the lowest risk of developing a foodborne illness A) an adult suffering from AIDS B) a healthy elementary school child C) a healthy 75-year-old adult D) a healthy college student
D
Which of the following organisms are not considered pathogens? A) viruses B) bacteria C) parasites D) cockroaches
D
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? A) Giardia duodenalis B) hepatitis A C) Salmonella enteritidis D) E. coli O157:H7
D
Which of the following pathogens can cause foodborne illnesses? A) viruses B) bacteria C) parasites D) All of the answers are correct.
D
Bacterial spores can be easily destroyed by applying low heat for a long time T/F
FALSE
Disease-causing microbes are also known as pathologicals. T/F
FALSE
Microscopic animals that take their nourishment from their hosts are referred to as prions. T/F
FALSE
Thoroughly cooking fish and seafood will destroy marine toxins. T/F
FALSE
To date, five cases of variant Creutzfeldt-Jakob Disease have been reported in the United States. T/F
FALSE
A virus requires a host to survive and multiply. T/F
TRUE
Because reptiles often carry salmonella, you should always wash your hands after touching a reptile. T/F
TRUE
Cross-contamination can occur when raw poultry and fresh lettuce are cut on the same cutting board. T/F
TRUE
Each year many international tourists have their trips interrupted by traveler's diarrhea. T/F
TRUE
Even the rice that has come into contact with sushi or sashimi can make you sick if you don't keep it refrigerated. T/F
TRUE
Food safety consists of guidelines and procedures that help keep foods free from contaminants. T/F
TRUE
Foodborne illnesses are often caused by pathogens T/F
TRUE
Infections with Listeria monocytogenes are of special concern to pregnant women because this pathogen can infect the fetus or newborn. T/F
TRUE
Which of the following words or phrases is/are one of the "four Cs" of food safety? [Mark all that apply.] A) cleaning hands and produce B) combating cross-contamination C) cooking foods thoroughly D) chopping foods properly
A,B,C
Which of the following actions is not recommended for reducing the risk of foodborne illness? A) washing sponges at least weekly in the hot water cycle of the dishwashing machine B) washing all fruits and vegetables in soap or detergent C) drying your hands with a paper towel rather than a dish towel D) reserving one cutting board for raw meat and another for nonmeat foods
B
Which of the following pathogens is contracted by consuming unpasteurized (raw) dairy products? A) Salmonella enteritidis B) E. coli O157:H7 C) Listeria monocytogenes D) Giardia duodenalis
B
Which of the following statements is/are a reason that older adults are at greater risk of contracting foodborne illnesses? [Mark all that apply.] A) They eat a greater variety of foods. B) Their immune systems have undergone age-related deterioration. C) Their stomachs produce less gastric juice. D) None of the answers are correct.
B & C
All of the following foods may contain Salmonella enteritidis except A) cake batter. B) raw cookie dough. C) yogurt. D) dressing on a homemade Caesar salad.
C
An individual who ate home-canned beans and several hours later experienced double vision and trouble speaking likely has A) hepatitis. B) hemolytic uremic syndrome. C) botulism. D) mad cow disease.
C
Individuals can be exposed to bovine spongiform encephalopathy (BSE) by eating A) uncooked spinach and lettuce. B) sushi. C) raw or undercooked beef. D) raw eggs.
C
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? A) Shigella B) Clostridium perfringens C) Salmonella D) Listeria monocytogenes
C
Which of the following pathogens is transmitted via raw eggs? A) Giardia duodenalis B) hepatitis A C) Salmonella enteritidis D) E. coli O157:H7
C
Which of the following pathogens is a virus spread by fecal-oral transmission? A) Giardia duodenalis B) Salmonella enteritidis C) hepatitis A D) E. coli O157:H7
C-
Which of the following types of pathogens is considered to be among the less common causes of foodborne illnesses in the United States? A) parasites B) fungi C) prions D) All of the answers are correct
D
Meat marinades can be safely used as serving sauces if they have first been boiled for several minutes. T/F
TRUE
Open dating is typically found on perishable items such as meat, poultry, eggs, and dairy products. T/F
TRUE
Paralytic shellfish poisoning is caused by ingesting certain types of shellfish that have been contaminated with neurotoxins produced by dinoflagellates. T/F
TRUE
The color of beef is largely determined by myoglobin. T/F
TRUE
The microorganisms used in the production of yogurt and buttermilk are bacteria. T/F
TRUE
The transfer of pathogens from a food, utensil, cutting board, kitchen surface, or hands to another food is called cross-contamination. T/F
TRUE
Trichinella spiralis is a virus that is typically transmitted by eating undercooked or raw pork or wild game. T/F
TRUE
Two risks of foodborne illness from eating sushi are presented by nematode parasites and marine toxins. T/F
TRUE
