Nutrition chapter 12
Which of the following U.S. government agencies oversees the quality of drinking water? A. Environmental Protection Agency B. Food Safety and Inspection Service C. Agricultural Research Service D. Centers for Disease Control and
A. Environmental Protection Agency
_____ often transmit pathogens to food. A. Flies B. Mosquitos C. Spiders D. Birds
A. Flies
Which of the following statements is true? A. Pregnant women, very young children, and people who have weakened immune systems have high risk of food-borne illness. B. In the United States, most fruits, vegetables, mushrooms, and deli meats undergo irradiation to preserve them. C. Sulfites are added to grain products during the enrichment process. D. In the United States, molds and protozoans are responsible for most cases of food-borne illness.
A. Pregnant women, very young children, and people who have weakened immune systems have high risk of food-borne illness.
•____ infection is the most common food-borne illness in the United States. A. Influenza B. Norovirus C. Rotavius D. Hepatitis A
B. Norovirus
Pathogens A. protect cells from free radical destruction. B. are disease-causing microbes. C. cause oxidation of nutrients. D. damage DNA.
B. are disease-causing microbes
Which of the following statements is true? A. Freezing food kills the pathogenic bacteria it contains. B. After a meal, refrigerate leftovers within 5 hours. C. Raw ground beef is often a source of E. coli O157:H7. D. In the United States, the hepatitis C viru
C. Raw ground beef is often a source of E. coli O157:H7.
Jermaine wants to follow the "Check Your Steps" rules for food safety. When he prepares high-risk foods, he washes his hands before and after touching food, sanitizes surfaces that come in contact with foods, cooks raw foods to their safe internal temperatures, and chills leftovers within 30 minutes after serving them. After eating one of his meals, Jermaine and his dinner guests developed a food-borne illness. Based on this information, which step did he fail to take? A. Clean B. Salt C. Separate D. Pasteurize
C. Separate
The process of pasteurization involves the use of A. pressure to immobilize pathogens. B. chemicals to denature pathogens. C. heat to kill pathogens. D. radiation to destroy pathogens
C. heat to kill pathogens.
Anna enjoys grilling hamburgers, but she wants to reduce the chances that her food preparation practices result in food-borne illness. Which of the following steps should she avoid? A. Washing her hands in warm soapy water for at least 20 seconds after touching the raw ground meat. B. Sanitizing the plate that she used to carry the raw hamburgers to the grill before using it again. C. Grilling the hamburgers until the internal temperature of the meat reached 160F. D. Thawing the frozen ground meat on the kitchen counter.
D. Thawing the frozen ground meat on the kitchen counter.
Which of the following foods often is not a common source of food-borne pathogens? A. Egg custard B. Unpasteurized milk C. Potato salad D. White bread
D. White bread