Question 1

As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with

Accepted Answer

A)  acute renal failure from the hemolytic-uremic syndrome. 
B)  kidney stones. 
C)  myocardial infarctions. 
D)  strokes. 
A)  acute renal failure from the hemolytic-uremic syndrome. 
B)  kidney stones. 
C)  myocardial infarctions. 
D)  strokes. A

Question 2

All of the following are potential environmental contaminants except

Accepted Answer

A)  acrylamide. 
B)  lead. 
C)  carbon dioxide. 
D)  mercury. 
A)  acrylamide. 
B)  lead. 
C)  carbon dioxide. 
D)  mercury. C

Question 3

The greatest health risk from food today is contamination via

Accepted Answer

A)  fungi. 
B)  viruses and bacteria. 
C)  parasites. 
D)  prions. 
A)  fungi. 
B)  viruses and bacteria. 
C)  parasites. 
D)  prions. B

Question 4

All of the following are examples of intentional food additives except

Accepted Answer

A)  sucralose. 
B)  solanine. 
C)  lecithin. 
D)  nitrates. 
A)  sucralose. 
B)  solanine. 
C)  lecithin. 
D)  nitrates.

Question 5

____________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

Accepted Answer

A)  Listeria 
B)  Salmonella 
C)  O157:H7 
D)  Clostridium botulinum 
A)  Listeria 
B)  Salmonella 
C)  O157:H7 
D)  Clostridium botulinum

Question 6

All of the following are reasons why the risk of having foodborne illness is increasing except

Accepted Answer

A)  the food industry's attempt to increase shelf-life of foods. 
B)  the increasing use of food irradiation. 
C)  increased preparation of foods in centralized kitchens. 
D)  increased preparation of foods in processing plants. 
A)  the food industry's attempt to increase shelf-life of foods. 
B)  the increasing use of food irradiation. 
C)  increased preparation of foods in centralized kitchens. 
D)  increased preparation of foods in processing plants.

Question 7

Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from

Accepted Answer

A)  Salmonella species. 
B)  Staphylococcus aureus. 
C)  Clostridium perfringens. 
D)  Clostridium botulinum. 
A)  Salmonella species. 
B)  Staphylococcus aureus. 
C)  Clostridium perfringens. 
D)  Clostridium botulinum.

Question 8

All of the following are good instructions for preventing foodborne illness except

Accepted Answer

A)  always wash your hands after handling raw meat, fish, poultry, or eggs. 
B)  do not buy or use food from a bulging can. 
C)  when shopping, select meat, poultry, or fish first. 
D)  wash all utensils that have come in contact with raw meat or fish after using. 
A)  always wash your hands after handling raw meat, fish, poultry, or eggs. 
B)  do not buy or use food from a bulging can. 
C)  when shopping, select meat, poultry, or fish first. 
D)  wash all utensils that have come in contact with raw meat or fish after using.

Question 9

_______________ is a food preservation process that exposes food to radiation energy, preventing microbial growth.

Accepted Answer

A)  Food ionization 
B)  Pasteurization 
C)  Food irradiation 
D)  Sterilization 
A)  Food ionization 
B)  Pasteurization 
C)  Food irradiation 
D)  Sterilization

Question 10

____________ is the federal agency that enforces standards for wholesomeness and quality of meat, poultry, milk, and eggs.

Accepted Answer

A)  EPA 
B)  FDA 
C)  FTC 
D)  USDA 
A)  EPA 
B)  FDA 
C)  FTC 
D)  USDA

Question 11

Food commonly associated with Salmonella infection are

Accepted Answer

A)  gravies and sauces. 
B)  chicken and eggs. 
C)  seafood and raw fish. 
D)  custards and cream-filled pastries. 
A)  gravies and sauces. 
B)  chicken and eggs. 
C)  seafood and raw fish. 
D)  custards and cream-filled pastries.

Question 12

Escherichia coli O157:H7 infection has been associated with consumption of

Accepted Answer

A)  breakfast cereals. 
B)  bread made from organic flour. 
C)  fresh spinach or spinach-containing products. 
D)  well-done roast beef. 
A)  breakfast cereals. 
B)  bread made from organic flour. 
C)  fresh spinach or spinach-containing products. 
D)  well-done roast beef.

Question 13

Common symptoms of foodborne illness include

Accepted Answer

A)  fever, skin rash, itching. 
B)  coughing, wheezing, difficulty breathing. 
C)  fever, diarrhea, vomiting. 
D)  fever, headache, muscle cramps. 
A)  fever, skin rash, itching. 
B)  coughing, wheezing, difficulty breathing. 
C)  fever, diarrhea, vomiting. 
D)  fever, headache, muscle cramps.

Question 14

Which of the following can produce a foodborne infection?

Accepted Answer

A)  Clostridium perfringens and Salmonella 
B)  Clostridium botulinum and Staphylococcus aureus 
C)  Salmonella and Clostridium botulinum 
D)  Staphylococcus aureus and Clostridium perfringens 
A)  Clostridium perfringens and Salmonella 
B)  Clostridium botulinum and Staphylococcus aureus 
C)  Salmonella and Clostridium botulinum 
D)  Staphylococcus aureus and Clostridium perfringens

Question 15

Which of the following can be found in raw egg whites?

Accepted Answer

A)  Avidin 
B)  Dioxin 
C)  Oxalic acid 
D)  Saponins 
A)  Avidin 
B)  Dioxin 
C)  Oxalic acid 
D)  Saponins

Question 16

When it comes to caffeine, all of the following are true except

Accepted Answer

A)  those who are pregnant, have anxiety or panic attacks, or who have stomach ulcers should avoid or restrict consumption. 
B)  the equivalent of 2 - 3 cups of coffee per day is considered to be a moderate and safe level of consumption. 
C)  women suffer more deleterious effects of caffeine consumption than men. 
D)  heavy consumption leads to depression, decreased heart rate, and decreased mental alertness. 
A)  those who are pregnant, have anxiety or panic attacks, or who have stomach ulcers should avoid or restrict consumption. 
B)  the equivalent of 2 - 3 cups of coffee per day is considered to be a moderate and safe level of consumption. 
C)  women suffer more deleterious effects of caffeine consumption than men. 
D)  heavy consumption leads to depression, decreased heart rate, and decreased mental alertness.

Question 17

There is no easy way to test for pathogens such as

Accepted Answer

A)  Listeria. 
B)  Salmonella. 
C)  O157:H7. 
D)  Norovirus. 
A)  Listeria. 
B)  Salmonella. 
C)  O157:H7. 
D)  Norovirus.

Question 18

Salmonella, Listeria,

Accepted Answer

A)  kidney failure. 
B)  high fever. 
C)  death. 
D)  liver failure. 
E)  coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with 
A)  kidney failure. 
B)  high fever. 
C)  death. 
D)  liver failure. 
E)  coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

Question 19

Norovirus causes an illness that is commonly misdiagnosed as

Accepted Answer

A)  food poisoning. 
B)  the "common cold." 
C)  the "stomach flu." 
D)  Montezuma's revenge. 
A)  food poisoning. 
B)  the "common cold." 
C)  the "stomach flu." 
D)  Montezuma's revenge.

Question 20

Which of the following is not characteristic of Salmonella foodborne illness?

Accepted Answer

A)  It is seldom fatal. 
B)  Symptoms may develop in 5 to 72 hours. 
C)  It can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours. 
D)  It can cause acute respiratory failure. 
A)  It is seldom fatal. 
B)  Symptoms may develop in 5 to 72 hours. 
C)  It can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours. 
D)  It can cause acute respiratory failure.

As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with

All of the following are potential environmental contaminants except

The greatest health risk from food today is contamination via

All of the following are examples of intentional food additives except

____________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

All of the following are reasons why the risk of having foodborne illness is increasing except

Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from

All of the following are good instructions for preventing foodborne illness except

_______________ is a food preservation process that exposes food to radiation energy, preventing microbial growth.

____________ is the federal agency that enforces standards for wholesomeness and quality of meat, poultry, milk, and eggs.

Food commonly associated with Salmonella infection are

Escherichia coli O157:H7 infection has been associated with consumption of

Common symptoms of foodborne illness include

Which of the following can produce a foodborne infection?

Which of the following can be found in raw egg whites?

When it comes to caffeine, all of the following are true except

There is no easy way to test for pathogens such as

Salmonella, Listeria,

Norovirus causes an illness that is commonly misdiagnosed as

Which of the following is not characteristic of Salmonella foodborne illness?

Nutrition, Food Choices, and Health

Guidelines for Designing a Healthy Diet

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Undernutrition Throughout the World

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

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Exam 13: Safety of Our Food Supply

As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with

All of the following are potential environmental contaminants except

The greatest health risk from food today is contamination via

All of the following are examples of intentional food additives except

____________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

All of the following are reasons why the risk of having foodborne illness is increasing except

Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from

All of the following are good instructions for preventing foodborne illness except

_______________ is a food preservation process that exposes food to radiation energy, preventing microbial growth.

____________ is the federal agency that enforces standards for wholesomeness and quality of meat, poultry, milk, and eggs.

Food commonly associated with Salmonella infection are

Escherichia coli O157:H7 infection has been associated with consumption of

Common symptoms of foodborne illness include

Which of the following can produce a foodborne infection?

Which of the following can be found in raw egg whites?

When it comes to caffeine, all of the following are true except

There is no easy way to test for pathogens such as

Salmonella, Listeria,

Norovirus causes an illness that is commonly misdiagnosed as

Which of the following is not characteristic of Salmonella foodborne illness?

Nutrition, Food Choices, and Health

Guidelines for Designing a Healthy Diet

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Undernutrition Throughout the World

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters