Question 1

Common symptoms of food-borne illnesses include the following:

Accepted Answer

A)  Abdominal cramps 
B)  Diarrhea 
C)  Vomiting 
D)  B and C 
E)  All of the above 
A)  Abdominal cramps 
B)  Diarrhea 
C)  Vomiting 
D)  B and C 
E)  All of the above

Question 2

Enterobacteriaceae can cause food-borne illness because they can pass through the gastrointestinal tract to the intestines and remain viable.

Accepted Answer

A) True 
 B)False

Question 3

Cholera can be caused by water or food contaminated with fecal matter containing

Accepted Answer

A)  Clostridium botulinum 
B)  Escherichia coli 
C)  Streptococcus cholera 
D)  Vibrio cholera 
E)  none of these 
A)  Clostridium botulinum 
B)  Escherichia coli 
C)  Streptococcus cholera 
D)  Vibrio cholera 
E)  none of these

Question 4

A number of bacteria can find their way into the human body through contaminated water.

Accepted Answer

A) True 
 B)False

Question 5

Foods that may be subject to transmitting illness because of mold include

Accepted Answer

A)  Grains and peanuts 
B)  Milk and meat 
C)  Rice and wheat 
D)  Greens and crackers 
E)  Chicken, beef, and eggs 
A)  Grains and peanuts 
B)  Milk and meat 
C)  Rice and wheat 
D)  Greens and crackers 
E)  Chicken, beef, and eggs

Question 6

Meat and poultry inspection falls under the domain of the:

Accepted Answer

A)  Center for Disease Control 
B)  Food and Drug Administration 
C)  Food Safety and Inspection Service 
D)  National Marine Fisheries Service 
E)  B and C 
A)  Center for Disease Control 
B)  Food and Drug Administration 
C)  Food Safety and Inspection Service 
D)  National Marine Fisheries Service 
E)  B and C

Question 7

Hepatitis A is caused by

Accepted Answer

A)  E. coli 
B)  Norwalk-like virus 
C)  Gonyaulax catanella 
D)  Rotavirus 
E)  none of these 
A)  E. coli 
B)  Norwalk-like virus 
C)  Gonyaulax catanella 
D)  Rotavirus 
E)  none of these

Question 8

As a student in an experimental food science lab, you have taken certain precautions to prevent food borne illness. Outline these precautions and explain why they are important.

Accepted Answer

As a student in an experimental food sci

Question 9

Explain the commercial and home methods used in canning and why specific foods are suited to a particular method.

Accepted Answer

Canning is a popular method of food pres

Question 10

Cooking pork and wild game to an internal temperature of 77oC is recommended to avoid:

Accepted Answer

A)  Bacilary dysentery 
B)  Botulism 
C)  Listeriosis 
D)  Scombrotoxin poisoning 
E)  Trichinosis 
A)  Bacilary dysentery 
B)  Botulism 
C)  Listeriosis 
D)  Scombrotoxin poisoning 
E)  Trichinosis

Question 11

The effective way of avoiding yersiniosis from milk and pork
contaminated by Yersinia enterocollitica, is to pasteurize milk and cook pork till it reaches 160 ºF.

Accepted Answer

A) True 
 B)False

Question 12

Cross-contamination is:

Accepted Answer

A)  Crossing two microorganisms during reproduction to produce a heartier strain 
B)  Getting sick from two different microorganisms at the same time, 
C)  Not keeping "hot foods hot" and "cold foods cold" 
D)  Transferring microorganisms from an original food source to another food source by unclean hands, knives, cutting boards, etc. 
E)  C and D 
A)  Crossing two microorganisms during reproduction to produce a heartier strain 
B)  Getting sick from two different microorganisms at the same time, 
C)  Not keeping "hot foods hot" and "cold foods cold" 
D)  Transferring microorganisms from an original food source to another food source by unclean hands, knives, cutting boards, etc. 
E)  C and D

Question 13

T or F. The spore form of bacteria is not destroyed as easily as the vegetative cells.

Accepted Answer

A) True 
 B)False

Question 14

Bacteria that require oxygen to grow are classified anaerobic.

Accepted Answer

A) True 
 B)False

Question 15

Regulation of the food supply and providing correct information on food handling is a concern of which government agencies:

Accepted Answer

A)  U. S. Department of Agriculture 
B)  U.S. Department of Commerce 
C)  U.S. Department of Health and Human Services 
D)  A and C 
E)  All of the above 
A)  U. S. Department of Agriculture 
B)  U.S. Department of Commerce 
C)  U.S. Department of Health and Human Services 
D)  A and C 
E)  All of the above

Question 16

Symptoms of an enlarged liver and jaundice, abdominal pain, loss of appetite, and nausea would result from:

Accepted Answer

A)  Aflatoxins 
B)  Aspergillus flavus 
C)  Gonyaulax catanella 
D)  Hepatitis A virus 
E)  Trichinella spiralis 
A)  Aflatoxins 
B)  Aspergillus flavus 
C)  Gonyaulax catanella 
D)  Hepatitis A virus 
E)  Trichinella spiralis

Question 17

A good sanitary practice in a fast food restaurant is for the food handler, who is not wearing gloves, to collect the money and make change.

Accepted Answer

A) True 
 B)False

Question 18

Why is it important that we keep up-to-date on new forms of foodborne illnesses as they are discovered?

Accepted Answer

[With the rate at which new disease caus

Question 19

Irradiation extends the shelf life of foods by killing the microorganisms present.

Accepted Answer

A) True 
 B)False

Question 20

Clostridium perfringenscan cause food-borne illness, but it is far less deadly than that caused by the toxin from Clostridium botulinum.

Accepted Answer

A) True 
 B)False

Exam 16: Food Safety: Concerns and Controls

Common symptoms of food-borne illnesses include the following:

Enterobacteriaceae can cause food-borne illness because they can pass through the gastrointestinal tract to the intestines and remain viable.

Cholera can be caused by water or food contaminated with fecal matter containing

A number of bacteria can find their way into the human body through contaminated water.

Foods that may be subject to transmitting illness because of mold include

Meat and poultry inspection falls under the domain of the:

Hepatitis A is caused by

As a student in an experimental food science lab, you have taken certain precautions to prevent food borne illness. Outline these precautions and explain why they are important.

Explain the commercial and home methods used in canning and why specific foods are suited to a particular method.

Cooking pork and wild game to an internal temperature of 77oC is recommended to avoid:

The effective way of avoiding yersiniosis from milk and pork contaminated by Yersinia enterocollitica, is to pasteurize milk and cook pork till it reaches 160 ºF.

Cross-contamination is:

T or F. The spore form of bacteria is not destroyed as easily as the vegetative cells.

Bacteria that require oxygen to grow are classified anaerobic.

Regulation of the food supply and providing correct information on food handling is a concern of which government agencies:

Symptoms of an enlarged liver and jaundice, abdominal pain, loss of appetite, and nausea would result from:

A good sanitary practice in a fast food restaurant is for the food handler, who is not wearing gloves, to collect the money and make change.

Why is it important that we keep up-to-date on new forms of foodborne illnesses as they are discovered?

Irradiation extends the shelf life of foods by killing the microorganisms present.

Clostridium perfringenscan cause food-borne illness, but it is far less deadly than that caused by the toxin from Clostridium botulinum.

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

Filters