Exam 13: Food Safety and Technology

The most common type of virus that causes foodborne illness is the

A toxin is defined as an unusual protein that can be a deadly infectious agent.

Which of the following words or phrases refers to a food additive that is a humectant?

Which of the following statements is not a reason older adults are at greater risk of contracting foodborne illnesses?

Eating large amounts of cassava can cause cyanide poisoning.

Guillain- Barré syndrome is

Ingestion of which of the following foods is least likely to cause listeriosis?

Thoroughly cooking fish and seafood will destroy marine toxins.

Raw meat and poultry should be left out at room temperature for no more than four hours.

A rare condition that can be caused by E. coli O157:H7 and results in the destruction of red blood cells and kidney damage is called hemolytic uremic syndrome.

Which of the following individuals is at greatest risk for a foodborne illness?

Individuals who live in an institutionalized setting such as a nursing home are usually quite safe from the risk of foodborne illness.

Food irradiation is a new method of food preservation that has been approved for fruits, vegetables, herbs, and spices only.

Identify at least five ways to avoid cross- contamination in the kitchen.

Traveling to which of the following countries puts an individual at higher risk for traveler's diarrhea?

Which of the following actions is not recommended for reducing the risk of foodborne illness?

Each year many international tourists have their trips interrupted by traveler's diarrhea.

Which of the following words or phrases refers to a food additive used as a flavor enhancer?

Which of the following types of pathogens is considered to be among the less common causes of foodborne illnesses in the United States?

Foodborne illnesses typically result primarily in__________ signs and symptoms.