Question 1

Identify the bacterium that causes foodborne infection as a result of eating contaminated eggs or poultry.

Accepted Answer

A) Salmonella 
B) Listeria 
C) Clostridium botulinum 
D) Staphylococcus aureus 
E) Escherichia coli 
A) Salmonella 
B) Listeria 
C) Clostridium botulinum 
D) Staphylococcus aureus 
E) Escherichia coli

Question 2

Which of the following food additives is used as a flavor enhancer?

Accepted Answer

A) Propionic acid 
B) Monosodium glutamate 
C) Vitamin C 
D) Vinegar 
E) Tartaric acid 
A) Propionic acid 
B) Monosodium glutamate 
C) Vitamin C 
D) Vinegar 
E) Tartaric acid

Question 3

Chelating agents are used to:

Accepted Answer

A) prevent discoloration 
B) add color to foods 
C) improve nutritional value 
D) whiten foods such as cheese 
E) maintain emulsions 
A) prevent discoloration 
B) add color to foods 
C) improve nutritional value 
D) whiten foods such as cheese 
E) maintain emulsions

Question 4

The agency charged with the responsibility of deciding which food additives are allowed is the:

Accepted Answer

A) United States Department of Agriculture 
B) Food and Drug Administration 
C) Environmental Protection Agency 
D) Federal Trade Commission 
E) Federation for Determining Additives 
A) United States Department of Agriculture 
B) Food and Drug Administration 
C) Environmental Protection Agency 
D) Federal Trade Commission 
E) Federation for Determining Additives

Question 5

Regular doses of _____, a common fish contaminant, are poisonous to the nervous system and associated with certain heart, blood, and other tissue abnormalities in adults.

Accepted Answer

A) dioxins 
B) phthalates 
C) mercury 
D) cadmium 
E) methane 
A) dioxins 
B) phthalates 
C) mercury 
D) cadmium 
E) methane

Question 6

Which of the following types of food is most susceptible to bacterial contamination when stored improperly?

Accepted Answer

A) Roasts 
B) Raw steaks 
C) Ground meats 
D) Cooked meats 
E) Milk 
A) Roasts 
B) Raw steaks 
C) Ground meats 
D) Cooked meats 
E) Milk

Question 7

Diseases that are common among a particular group of people or restricted to a certain area are called endemic diseases.

Accepted Answer

A) True 
 B)False

Question 8

Which of the following statements is true of foodborne intoxication?

Accepted Answer

A) Foodborne intoxication is caused by the ingestion of food that contains microbial toxins. 
B) Foodborne intoxication is caused by the ingestion of food that contains live bacteria. 
C) Foodborne intoxication is caused by the ingestion of food that contains viruses. 
D) Foodborne intoxication is caused by the ingestion of cooked vegetables. 
E) Foodborne intoxication is caused by the ingestion of food that contains parasites. 
A) Foodborne intoxication is caused by the ingestion of food that contains microbial toxins. 
B) Foodborne intoxication is caused by the ingestion of food that contains live bacteria. 
C) Foodborne intoxication is caused by the ingestion of food that contains viruses. 
D) Foodborne intoxication is caused by the ingestion of cooked vegetables. 
E) Foodborne intoxication is caused by the ingestion of food that contains parasites.

Question 9

Identify a strategy that helps ensure that your home-canned foods do not contain the botulinum toxin.

Accepted Answer

A) Follow proper canning techniques. 
B) Freeze the canned foods. 
C) Test the soil in which the foods were grown. 
D) Consume the canned foods within a month. 
E) Add an antioxidant before canning. 
A) Follow proper canning techniques. 
B) Freeze the canned foods. 
C) Test the soil in which the foods were grown. 
D) Consume the canned foods within a month. 
E) Add an antioxidant before canning.

Question 10

Which of the following statements is true of staphylococcal toxin?

Accepted Answer

A) The toxin is heat resistant and remains hazardous even after heating. 
B) The toxin is not hazardous to humans. 
C) The toxin only affects infants. 
D) The toxin is produced by Salmonella . 
E) The toxin is present mainly in improperly canned food. 
A) The toxin is heat resistant and remains hazardous even after heating. 
B) The toxin is not hazardous to humans. 
C) The toxin only affects infants. 
D) The toxin is produced by Salmonella . 
E) The toxin is present mainly in improperly canned food.

Question 11

Which statement is true of the pesticide levels in organic foods?

Accepted Answer

A) Changing the diet from organic foods to conventionally grown foods has resulted in a gradual decline of pesticide ingestion. 
B) Organic foods, when tested, contain no pesticides or lower levels of pesticides than conventionally grown foods. 
C) The long-term use of organic foods poses several health risks because of the bioaccumulation of pesticides. 
D) Choosing organic versions of conventionally grown foods, which test positive for pesticides, is recommended because prices are the same. 
E) Pesticide use on organic foods alters food composition, contributing to nutritional value. 
A) Changing the diet from organic foods to conventionally grown foods has resulted in a gradual decline of pesticide ingestion. 
B) Organic foods, when tested, contain no pesticides or lower levels of pesticides than conventionally grown foods. 
C) The long-term use of organic foods poses several health risks because of the bioaccumulation of pesticides. 
D) Choosing organic versions of conventionally grown foods, which test positive for pesticides, is recommended because prices are the same. 
E) Pesticide use on organic foods alters food composition, contributing to nutritional value.

Question 12

To avoid cross-contamination of foods, _____.

Accepted Answer

A) it is a good practice to keep a separate cutting board just for raw meats 
B) do not place a raw slice of tomato on a cooked hamburger patty 
C) do not place containers of cooked foods next to each other 
D) do not thaw raw meats in the refrigerator 
E) it is a good practice to store fresh juices and ready-to-eat foods in the same shelf 
A) it is a good practice to keep a separate cutting board just for raw meats 
B) do not place a raw slice of tomato on a cooked hamburger patty 
C) do not place containers of cooked foods next to each other 
D) do not thaw raw meats in the refrigerator 
E) it is a good practice to store fresh juices and ready-to-eat foods in the same shelf

Question 13

How does modified atmosphere packaging (MAP)affect packaged foods?

Accepted Answer

A) It hastens the ripening of fruits and vegetables. 
B) It increases the oxidative browning of vegetables. 
C) It inhibits the growth of oxygen-dependent bacteria. 
D) It causes the enzyme-induced breakdown of cut fruits. 
E) It promotes rancidity in foods rich in fat. 
A) It hastens the ripening of fruits and vegetables. 
B) It increases the oxidative browning of vegetables. 
C) It inhibits the growth of oxygen-dependent bacteria. 
D) It causes the enzyme-induced breakdown of cut fruits. 
E) It promotes rancidity in foods rich in fat.

Question 14

Which of the following is linked with colon cancer in animals?

Accepted Answer

A) Acetic acid 
B) Sulfites 
C) Monosodium glutamate 
D) Nitrosamines 
E) Amyl acetate 
A) Acetic acid 
B) Sulfites 
C) Monosodium glutamate 
D) Nitrosamines 
E) Amyl acetate

Question 15

A family enjoys a chilled three-bean salad containing home-canned green beans at a picnic. A couple of hours later, family members experience double vision, muscle weakness, and swallowing and speech difficulties. What type of foodborne illness have they contracted?

Accepted Answer

A) Botulism 
B) Salmonellosis 
C) Listeriosis 
D) Norovirus infection 
E) Toxoplasmosis 
A) Botulism 
B) Salmonellosis 
C) Listeriosis 
D) Norovirus infection 
E) Toxoplasmosis

Question 16

The consumption of irradiated food during pregnancy can cause birth defects.

Accepted Answer

A) True 
 B)False

Question 17

Pasteurization is a sterilization process that is used to prevent spoilage by killing all the microorganisms present in milk, eggs, and raw juices.

Accepted Answer

A) True 
 B)False

Question 18

Nitrites are added to foods to:

Accepted Answer

A) prevent the formation of carcinogens 
B) change their color 
C) improve their nutritive value 
D) inhibit rancidity 
E) improve their texture 
A) prevent the formation of carcinogens 
B) change their color 
C) improve their nutritive value 
D) inhibit rancidity 
E) improve their texture

Question 19

Which of the following statements is true of fresh produce with respect to foodborne illnesses?

Accepted Answer

A) Fruits and vegetables are safe to consume because illness-causing bacteria cannot infect them. 
B) Rinsing fresh produce will remove all contaminants that may be on the surface. 
C) Fresh produce is safe from toxins produced by bacteria. 
D) Produce grown close to the ground may be contaminated by animal waste runoff. 
E) Organic produce is less likely to cause foodborne illnesses. 
A) Fruits and vegetables are safe to consume because illness-causing bacteria cannot infect them. 
B) Rinsing fresh produce will remove all contaminants that may be on the surface. 
C) Fresh produce is safe from toxins produced by bacteria. 
D) Produce grown close to the ground may be contaminated by animal waste runoff. 
E) Organic produce is less likely to cause foodborne illnesses.

Question 20

Several strains of the _____ bacterium produce Shiga toxin, a particularly dangerous protein that can cause severe disease.

Accepted Answer

A) Clostridium botulinum 
B) Staphylococcus aureu 
C) Escherichia coli 
D) Salmonella 
E) Listeria 
A) Clostridium botulinum 
B) Staphylococcus aureu 
C) Escherichia coli 
D) Salmonella 
E) Listeria

Identify the bacterium that causes foodborne infection as a result of eating contaminated eggs or poultry.

Which of the following food additives is used as a flavor enhancer?

Chelating agents are used to:

The agency charged with the responsibility of deciding which food additives are allowed is the:

Regular doses of _____, a common fish contaminant, are poisonous to the nervous system and associated with certain heart, blood, and other tissue abnormalities in adults.

Which of the following types of food is most susceptible to bacterial contamination when stored improperly?

Diseases that are common among a particular group of people or restricted to a certain area are called endemic diseases.

Which of the following statements is true of foodborne intoxication?

Identify a strategy that helps ensure that your home-canned foods do not contain the botulinum toxin.

Which of the following statements is true of staphylococcal toxin?

Which statement is true of the pesticide levels in organic foods?

To avoid cross-contamination of foods, _____.

How does modified atmosphere packaging (MAP)affect packaged foods?

Which of the following is linked with colon cancer in animals?

A family enjoys a chilled three-bean salad containing home-canned green beans at a picnic. A couple of hours later, family members experience double vision, muscle weakness, and swallowing and speech difficulties. What type of foodborne illness have they contracted?

The consumption of irradiated food during pregnancy can cause birth defects.

Pasteurization is a sterilization process that is used to prevent spoilage by killing all the microorganisms present in milk, eggs, and raw juices.

Nitrites are added to foods to:

Which of the following statements is true of fresh produce with respect to foodborne illnesses?

Several strains of the _____ bacterium produce Shiga toxin, a particularly dangerous protein that can cause severe disease.

Food Choices and Human Health

Nutrition Tools: Standards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Nutrition and Chronic Diseases

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters

Exam 12: Food Safety and Food Technology

Identify the bacterium that causes foodborne infection as a result of eating contaminated eggs or poultry.

Which of the following food additives is used as a flavor enhancer?

Chelating agents are used to:

The agency charged with the responsibility of deciding which food additives are allowed is the:

Regular doses of _____, a common fish contaminant, are poisonous to the nervous system and associated with certain heart, blood, and other tissue abnormalities in adults.

Which of the following types of food is most susceptible to bacterial contamination when stored improperly?

Diseases that are common among a particular group of people or restricted to a certain area are called endemic diseases.

Which of the following statements is true of foodborne intoxication?

Identify a strategy that helps ensure that your home-canned foods do not contain the botulinum toxin.

Which of the following statements is true of staphylococcal toxin?

Which statement is true of the pesticide levels in organic foods?

To avoid cross-contamination of foods, _____.

How does modified atmosphere packaging (MAP)affect packaged foods?

Which of the following is linked with colon cancer in animals?

A family enjoys a chilled three-bean salad containing home-canned green beans at a picnic. A couple of hours later, family members experience double vision, muscle weakness, and swallowing and speech difficulties. What type of foodborne illness have they contracted?

The consumption of irradiated food during pregnancy can cause birth defects.

Pasteurization is a sterilization process that is used to prevent spoilage by killing all the microorganisms present in milk, eggs, and raw juices.

Nitrites are added to foods to:

Which of the following statements is true of fresh produce with respect to foodborne illnesses?

Several strains of the _____ bacterium produce Shiga toxin, a particularly dangerous protein that can cause severe disease.

Food Choices and Human Health

Nutrition Tools: Standards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Nutrition and Chronic Diseases

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters