Question 1

Clostridium botulinum has a distinctive appearance and odor and is easily detected in contaminated food.

Accepted Answer

A) True 
 B)False

Question 2

Discuss why each of the methods used to preserve foods is effective in keeping food safe for later consumption.

Accepted Answer

There are several methods used to preser

Question 3

A mycotoxin found in cereals and peanuts that can affect the central nervous system and cause death is:

Accepted Answer

A)  Aflatoxin 
B)  Hepatitis A 
C)  Protozoa 
D)  Red tide 
E)  Trichinosis 
A)  Aflatoxin 
B)  Hepatitis A 
C)  Protozoa 
D)  Red tide 
E)  Trichinosis

Question 4

Morganella morganii can cause

Accepted Answer

A)  Typhoid fever 
B)  Scombrotoxin poisoning 
C)  Listeriosis 
D)  Scarlet fever 
E)  None of these 
A)  Typhoid fever 
B)  Scombrotoxin poisoning 
C)  Listeriosis 
D)  Scarlet fever 
E)  None of these

Question 5

The fatal poisoning that may occur from eating improperly processed canned vegetables is due to:

Accepted Answer

A)  Eating live Cl botulinum 
B)  Toxin from Salmonella 
C)  Toxin produced by Cl botulinum spores 
D)  Viable E. coli, 
E)  Streptococci 
A)  Eating live Cl botulinum 
B)  Toxin from Salmonella 
C)  Toxin produced by Cl botulinum spores 
D)  Viable E. coli, 
E)  Streptococci

Question 6

Your neighbor serves delicious home-canned green beans. You know that she does not own a pressure canner. Why is this a concern? Should you discuss this with your neighbor? Why might this not be a concern in the "old South"?

Accepted Answer

[Green beans are a low acid vegetable. T

Question 7

Distinguish between:
1.Food-borne infection and food intoxication 
2.Aerobic and anaerobic

Accepted Answer

Food-borne infection and food intoxicati

Question 8

What is cross contamination and how can we avoid it?

Accepted Answer

[Cross contamination is transferring the

Question 9

Aflatoxin from peanuts infected with Aspergillus flavus can cause serious illness, but not death.

Accepted Answer

A) True 
 B)False

Question 10

Refrigeration of seafood is critical to keep histamine formation to a minimum and prevent Morganella morganii.

Accepted Answer

A) True 
 B)False

Question 11

Formation of exotoxin by Clostridium botulinum spores can occur in conditions that are

Accepted Answer

A)  Aerobic and high-acid 
B)  Anaerobic and low-acid 
C)  Aerobic and low-acid 
D)  Anaerobic and high-acid 
E)  None of these 
A)  Aerobic and high-acid 
B)  Anaerobic and low-acid 
C)  Aerobic and low-acid 
D)  Anaerobic and high-acid 
E)  None of these

Question 12

Before being tasted, home-canned foods that may be a source of toxin produced by C. botulinum should be boiled at least:

Accepted Answer

A)  Not at all 
B)  2 minutes 
C)  5 minutes 
D)  10 minutes 
E)  at least 15 minutes 
A)  Not at all 
B)  2 minutes 
C)  5 minutes 
D)  10 minutes 
E)  at least 15 minutes

Question 13

Trichinella spiralis is classified as a

Accepted Answer

A)  Bacterium 
B)  Virus 
C)  Nematode 
D)  Microalgae 
E)  Mold 
A)  Bacterium 
B)  Virus 
C)  Nematode 
D)  Microalgae 
E)  Mold

Question 14

A consumer comes to you with a question about food safety. You don't know the
answer off the "top of your head." How would you find the answer? What other sources (not just in print) would you refer to in order to help you with the answer? List as many of these as you can.

Accepted Answer

[First, look at the materials that you h

Question 15

Gonyaulax catanella is a:

Accepted Answer

A)  Virus 
B)  Mold 
C)  Bacterium 
D)  Microalgae 
E)  Parasite 
A)  Virus 
B)  Mold 
C)  Bacterium 
D)  Microalgae 
E)  Parasite

Question 16

Proper cooking of meat and poultry and use of pasteurized milk and chlorinated water are important to avoid Campylobacter jejuni and Listeria monocytogenes.

Accepted Answer

A) True 
 B)False

Question 17

List several factors that may favor bacterial growth:

Accepted Answer

[Time, Water, food,

Question 18

ISO 9000 quality standards provide documentation of food quality standards internationally.

Accepted Answer

A) True 
 B)False

Question 19

Typhoid fever is caused by either:

Accepted Answer

A)  E. coli, 
B)  Salmonella typhi 
C)  Streptococcus typhi 
D)  Morganella morganii 
E)  Gonyaulax catanella 
A)  E. coli, 
B)  Salmonella typhi 
C)  Streptococcus typhi 
D)  Morganella morganii 
E)  Gonyaulax catanella

Question 20

Ciguatera poisoning, paralytic shellfish poisoning, and scombroid poisoning are all caused by microalgae.

Accepted Answer

A) True 
 B)False

Exam 16: Food Safety: Concerns and Controls

Clostridium botulinum has a distinctive appearance and odor and is easily detected in contaminated food.

Discuss why each of the methods used to preserve foods is effective in keeping food safe for later consumption.

A mycotoxin found in cereals and peanuts that can affect the central nervous system and cause death is:

Morganella morganii can cause

The fatal poisoning that may occur from eating improperly processed canned vegetables is due to:

Your neighbor serves delicious home-canned green beans. You know that she does not own a pressure canner. Why is this a concern? Should you discuss this with your neighbor? Why might this not be a concern in the "old South"?

Distinguish between: 1.Food-borne infection and food intoxication 2.Aerobic and anaerobic

What is cross contamination and how can we avoid it?

Aflatoxin from peanuts infected with Aspergillus flavus can cause serious illness, but not death.

Refrigeration of seafood is critical to keep histamine formation to a minimum and prevent Morganella morganii.

Formation of exotoxin by Clostridium botulinum spores can occur in conditions that are

Before being tasted, home-canned foods that may be a source of toxin produced by C. botulinum should be boiled at least:

Trichinella spiralis is classified as a

A consumer comes to you with a question about food safety. You don't know the answer off the "top of your head." How would you find the answer? What other sources (not just in print) would you refer to in order to help you with the answer? List as many of these as you can.

Gonyaulax catanella is a:

Proper cooking of meat and poultry and use of pasteurized milk and chlorinated water are important to avoid Campylobacter jejuni and Listeria monocytogenes.

List several factors that may favor bacterial growth:

ISO 9000 quality standards provide documentation of food quality standards internationally.

Typhoid fever is caused by either:

Ciguatera poisoning, paralytic shellfish poisoning, and scombroid poisoning are all caused by microalgae.

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

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