Question 1

Recent outbreaks among consumers who ate peanut butter products,eggs,and cantaloupe were caused by which two organisms?

Accepted Answer

A) Listeria and Yersinia 
B) Salmonella and Listeria 
C) Giardia and Campylobacter 
D) Campylobacter and Salmonella 
A) Listeria and Yersinia 
B) Salmonella and Listeria 
C) Giardia and Campylobacter 
D) Campylobacter and Salmonella

Question 2

What defines the FDA's de minimis rule?

Accepted Answer

A) A requirement that the least toxic food additive be used on foods 
B) The minimum amount of a food particle that can be detected 
C) The minimum amount of nitrite that can be added to foods to prevent spoilage over a certain time frame 
D) The amount of a food additive that causes no more than a one-in-a-million risk of cancer to human beings 
A) A requirement that the least toxic food additive be used on foods 
B) The minimum amount of a food particle that can be detected 
C) The minimum amount of nitrite that can be added to foods to prevent spoilage over a certain time frame 
D) The amount of a food additive that causes no more than a one-in-a-million risk of cancer to human beings

Question 3

Sulfites are a prohibited additive for refined grain products in the United States because they

Accepted Answer

A) destroy thiamin. 
B) impart off colors. 
C) impart off flavors. 
D) shorten the shelf-life. 
A) destroy thiamin. 
B) impart off colors. 
C) impart off flavors. 
D) shorten the shelf-life.

Question 4

Common symptoms of foodborne illness caused by the Salmonella organism include all of the following EXCEPT

Accepted Answer

A) diarrhea. 
B) vomiting. 
C) abdominal cramps. 
D) low body temperature. 
A) diarrhea. 
B) vomiting. 
C) abdominal cramps. 
D) low body temperature.

Question 5

What is meant when the FDA invokes a certification requirement?

Accepted Answer

A) The suppliers must show proof that the foods were produced and processed in the United States 
B) A new food is being introduced on the U.S.market and the processing method must first be approved by the FDA 
C) The food manufacturer must have its products tested to guarantee that certain chemicals do not exceed legal limits 
D) The FDA laboratories have tested a new food product and approved all remaining pesticide residues as falling within agency guidelines 
A) The suppliers must show proof that the foods were produced and processed in the United States 
B) A new food is being introduced on the U.S.market and the processing method must first be approved by the FDA 
C) The food manufacturer must have its products tested to guarantee that certain chemicals do not exceed legal limits 
D) The FDA laboratories have tested a new food product and approved all remaining pesticide residues as falling within agency guidelines

Question 6

What substance is commonly added to public water supplies to disinfect the water?

Accepted Answer

A) Ozone 
B) Fluoride 
C) Chlorine 
D) Penicillin 
A) Ozone 
B) Fluoride 
C) Chlorine 
D) Penicillin

Question 7

Which of the following is a flavor-enhancing food additive?

Accepted Answer

A) BHT 
B) Beta-carotene 
C) Sodium propionate 
D) Monosodium glutamate 
A) BHT 
B) Beta-carotene 
C) Sodium propionate 
D) Monosodium glutamate

Question 8

Which of the following would most likely result from placing cooked hamburger patties on the same plate that held the uncooked patties?

Accepted Answer

A) Flavor declination 
B) Meat juice retention 
C) Fat drippings exudation 
D) Microbial cross-contamination 
A) Flavor declination 
B) Meat juice retention 
C) Fat drippings exudation 
D) Microbial cross-contamination

Question 9

Which of the following is a food contaminant formed during chlorine treatment of wood used in the manufacture of paper?

Accepted Answer

A) Dioxin 
B) Alginate 
C) Acrylamide 
D) Hydrochloride 
A) Dioxin 
B) Alginate 
C) Acrylamide 
D) Hydrochloride

Question 10

Which of the following is a characteristic of meat contamination?

Accepted Answer

A) A USDA seal of inspection insures the absence of most harmful bacteria 
B) Consumers are not able to detect the presence of harmful bacteria by odor or taste 
C) The presence of naturally occurring antibodies in meats slows the growth of harmful organisms 
D) Ground meat is very resistant to contamination because of the high heat released by the grinding machines 
A) A USDA seal of inspection insures the absence of most harmful bacteria 
B) Consumers are not able to detect the presence of harmful bacteria by odor or taste 
C) The presence of naturally occurring antibodies in meats slows the growth of harmful organisms 
D) Ground meat is very resistant to contamination because of the high heat released by the grinding machines

Question 11

Most food additives are classified as

Accepted Answer

A) emulsifiers. 
B) preservatives. 
C) color enhancers. 
D) bleaching agents. 
A) emulsifiers. 
B) preservatives. 
C) color enhancers. 
D) bleaching agents.

Question 12

Which of the following is the most appropriate method to thaw turkey?

Accepted Answer

A) In the refrigerator 
B) At room temperature 
C) On top of a warm oven 
D) Under very low heat in the oven 
A) In the refrigerator 
B) At room temperature 
C) On top of a warm oven 
D) Under very low heat in the oven

Question 13

A feature of sulfite food additives is that they

Accepted Answer

A) are frequently used in wines. 
B) inhibit growth of most microbes. 
C) interact with folate to inhibit its absorption. 
D) are one of the few substances to have virtually no side effects. 
A) are frequently used in wines. 
B) inhibit growth of most microbes. 
C) interact with folate to inhibit its absorption. 
D) are one of the few substances to have virtually no side effects.

Question 14

Of the following,which is used most widely as an antimicrobial agent?

Accepted Answer

A) Sugar 
B) Saccharin 
C) Sodium nitrite 
D) Sodium propionate 
A) Sugar 
B) Saccharin 
C) Sodium nitrite 
D) Sodium propionate

Question 15

Which of the following dictates that an additive must not have been found to be a carcinogen in any test on animals or human beings?

Accepted Answer

A) Additive Rules 
B) Delaney Clause 
C) FDA GRAS List 
D) Contaminant Law 
A) Additive Rules 
B) Delaney Clause 
C) FDA GRAS List 
D) Contaminant Law

Question 16

The potential of a substance to harm someone is known as

Accepted Answer

A) a hazard. 
B) toxicity. 
C) risk level. 
D) safety level. 
A) a hazard. 
B) toxicity. 
C) risk level. 
D) safety level.

Question 17

What are bacteriophages in the food supply?

Accepted Answer

A) Intentional food additives 
B) Unusually deadly foodborne bacteria 
C) Two or more pathogenic organisms on the same food 
D) Bacteria that are resistant to common cooking methods 
A) Intentional food additives 
B) Unusually deadly foodborne bacteria 
C) Two or more pathogenic organisms on the same food 
D) Bacteria that are resistant to common cooking methods

Question 18

Which of the following is NOT among the common antioxidant agents used by food processors?

Accepted Answer

A) BHA 
B) BHT 
C) Solanine 
D) Vitamin E 
A) BHA 
B) BHT 
C) Solanine 
D) Vitamin E

Question 19

What level of cancer risk to human beings from a food additive is accepted by the FDA?

Accepted Answer

A) 0 
B) 1 in 1,000 
C) 1 in 1,000,000 
D) 1 in 100,000,000 
A) 0 
B) 1 in 1,000 
C) 1 in 1,000,000 
D) 1 in 100,000,000

Question 20

Which of the following is NOT among the features of nitrites?

Accepted Answer

A) Preserve color 
B) Impart off-flavors 
C) Present naturally in foods 
D) Protect against bacterial growth 
A) Preserve color 
B) Impart off-flavors 
C) Present naturally in foods 
D) Protect against bacterial growth

Recent outbreaks among consumers who ate peanut butter products,eggs,and cantaloupe were caused by which two organisms?

What defines the FDA's de minimis rule?

Sulfites are a prohibited additive for refined grain products in the United States because they

Common symptoms of foodborne illness caused by the Salmonella organism include all of the following EXCEPT

What is meant when the FDA invokes a certification requirement?

What substance is commonly added to public water supplies to disinfect the water?

Which of the following is a flavor-enhancing food additive?

Which of the following would most likely result from placing cooked hamburger patties on the same plate that held the uncooked patties?

Which of the following is a food contaminant formed during chlorine treatment of wood used in the manufacture of paper?

Which of the following is a characteristic of meat contamination?

Most food additives are classified as

Which of the following is the most appropriate method to thaw turkey?

A feature of sulfite food additives is that they

Of the following,which is used most widely as an antimicrobial agent?

Which of the following dictates that an additive must not have been found to be a carcinogen in any test on animals or human beings?

The potential of a substance to harm someone is known as

What are bacteriophages in the food supply?

Which of the following is NOT among the common antioxidant agents used by food processors?

What level of cancer risk to human beings from a food additive is accepted by the FDA?

Which of the following is NOT among the features of nitrites?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, absorption, and Transport

The Carbohydrates: Sugars, starches, and Fibers

The Lipids: Triglycerides, phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Hunger and the Global Environment

Filters

Exam 19: Consumer Concerns About Foods and Water

Recent outbreaks among consumers who ate peanut butter products,eggs,and cantaloupe were caused by which two organisms?

What defines the FDA's de minimis rule?

Sulfites are a prohibited additive for refined grain products in the United States because they

Common symptoms of foodborne illness caused by the Salmonella organism include all of the following EXCEPT

What is meant when the FDA invokes a certification requirement?

What substance is commonly added to public water supplies to disinfect the water?

Which of the following is a flavor-enhancing food additive?

Which of the following would most likely result from placing cooked hamburger patties on the same plate that held the uncooked patties?

Which of the following is a food contaminant formed during chlorine treatment of wood used in the manufacture of paper?

Which of the following is a characteristic of meat contamination?

Most food additives are classified as

Which of the following is the most appropriate method to thaw turkey?

A feature of sulfite food additives is that they

Of the following,which is used most widely as an antimicrobial agent?

Which of the following dictates that an additive must not have been found to be a carcinogen in any test on animals or human beings?

The potential of a substance to harm someone is known as

What are bacteriophages in the food supply?

Which of the following is NOT among the common antioxidant agents used by food processors?

What level of cancer risk to human beings from a food additive is accepted by the FDA?

Which of the following is NOT among the features of nitrites?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, absorption, and Transport

The Carbohydrates: Sugars, starches, and Fibers

The Lipids: Triglycerides, phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Hunger and the Global Environment

Filters