Question 1

Raw meats, poultry, and eggs are often contaminated with ________, which can cause fatal infections in immunocompromised populations.

Accepted Answer

A)  Salmonella 
B)  Shigella species 
C)  Escherichia coli 
D)  Clostridium botulinum 
A)  Salmonella 
B)  Shigella species 
C)  Escherichia coli 
D)  Clostridium botulinum A

Question 2

Which of the following food-handling practices increases risk for foodborne illness?

Accepted Answer

A)  Always wash your hands after handling raw meat, fish, poultry, or eggs. 
B)  Do not buy or use food from a bulging can. 
C)  When shopping, select meat, poultry, or fish first. 
D)  Wash all utensils that have come in contact with raw meat or fish after using. 
A)  Always wash your hands after handling raw meat, fish, poultry, or eggs. 
B)  Do not buy or use food from a bulging can. 
C)  When shopping, select meat, poultry, or fish first. 
D)  Wash all utensils that have come in contact with raw meat or fish after using. C

Question 3

Listeriosis is of particular concern for pregnant women because

Accepted Answer

A)  pregnant women are more likely than other population groups to get listeriosis. 
B)  Listeria bacteria can cross the placenta and infect the fetus. 
C)  listeriosis can cause fetal death. 
D)  All of the choices are correct. 
A)  pregnant women are more likely than other population groups to get listeriosis. 
B)  Listeria bacteria can cross the placenta and infect the fetus. 
C)  listeriosis can cause fetal death. 
D)  All of the choices are correct. D

Question 4

Which of the following food trends increases the risk of foodborne illness?

Accepted Answer

A)  More foods prepared in kitchens outside the home 
B)  Consumption of more imported ready-to-eat foods 
C)  Greater consumer interest in eating raw or undercooked animal products 
D)  All of these trends increase the risk of foodborne illness. 
A)  More foods prepared in kitchens outside the home 
B)  Consumption of more imported ready-to-eat foods 
C)  Greater consumer interest in eating raw or undercooked animal products 
D)  All of these trends increase the risk of foodborne illness.

Question 5

Which of the following is a natural substance found in raw egg whites that can inhibit the absorption of biotin?

Accepted Answer

A)  Avidin 
B)  Dioxin 
C)  Oxalic acid 
D)  Saponins 
A)  Avidin 
B)  Dioxin 
C)  Oxalic acid 
D)  Saponins

Question 6

Which of the following is an example of a parasite found in the North American food supply?

Accepted Answer

A)  Trichinella spiralis 
B)  Staphylococcus aureus 
C)  Clostridium botulinum 
D)  Norovirus 
A)  Trichinella spiralis 
B)  Staphylococcus aureus 
C)  Clostridium botulinum 
D)  Norovirus

Question 7

When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne

Accepted Answer

A)  infection. 
B)  intoxication. 
A)  infection. 
B)  intoxication.

Question 8

Escherichia coli O157:H7 produces ________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.

Accepted Answer

A)  an infection 
B)  urea 
C)  spores 
D)  a toxin 
A)  an infection 
B)  urea 
C)  spores 
D)  a toxin

Question 9

To reduce exposure to pesticides,

Accepted Answer

A)  wash and/or peel fruits and vegetables before eating. 
B)  when fishing, throw back small fish and keep only the large ones. 
C)  limit variety in fruit and vegetable consumption. 
D)  consume the outer leaves of leafy vegetables, which have the highest nutrient content. 
A)  wash and/or peel fruits and vegetables before eating. 
B)  when fishing, throw back small fish and keep only the large ones. 
C)  limit variety in fruit and vegetable consumption. 
D)  consume the outer leaves of leafy vegetables, which have the highest nutrient content.

Question 10

The most common cause of foodborne illness in the United States is

Accepted Answer

A)  Norovirus. 
B)  Staphylococcus aureus. 
C)  Hepatitis A virus. 
D)  Escherichia coli. 
A)  Norovirus. 
B)  Staphylococcus aureus. 
C)  Hepatitis A virus. 
D)  Escherichia coli.

Question 11

Match the following with the descriptions below.
-Fermentation

Accepted Answer

A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together 
B) Moderately high (62°C to 100°
C)  temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk 
C) Food and package are sterilized separately before the food enters the package. 
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast 
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes. 
A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together 
B) Moderately high (62°C to 100°
C)  temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk 
C) Food and package are sterilized separately before the food enters the package. 
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast 
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes.

Question 12

Escherichia coli O157:H7 infection has been associated with consumption of

Accepted Answer

A)  breakfast cereals. 
B)  bread made from organic flour. 
C)  fresh spinach or spinach-containing products. 
D)  well-done roast beef. 
A)  breakfast cereals. 
B)  bread made from organic flour. 
C)  fresh spinach or spinach-containing products. 
D)  well-done roast beef.

Question 13

Salmonella, Listeria, Escherichia coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

Accepted Answer

A)  kidney failure. 
B)  high fever. 
C)  death. 
D)  liver failure. 
A)  kidney failure. 
B)  high fever. 
C)  death. 
D)  liver failure.

Question 14

Match the following terms with the descriptions below.
-Sustainable agriculture

Accepted Answer

A) A person who eats food that is grown and produced locally 
B) Partnership between local food producers and local consumers 
C) Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation 
D) Use of natural predators, parasites, or pathogens to control agricultural pests 
E) Agricultural system that respects the environment, community, livestock, farm workers, and consumers 
A) A person who eats food that is grown and produced locally 
B) Partnership between local food producers and local consumers 
C) Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation 
D) Use of natural predators, parasites, or pathogens to control agricultural pests 
E) Agricultural system that respects the environment, community, livestock, farm workers, and consumers

Question 15

Which of the following bacteria can produce a foodborne intoxication (as opposed to foodborne infection)?

Accepted Answer

A)  Clostridium perfringens 
B)  Salmonella species 
C)  Staphylococcus aureus 
D)  Campylobacter jejuni 
A)  Clostridium perfringens 
B)  Salmonella species 
C)  Staphylococcus aureus 
D)  Campylobacter jejuni

Question 16

The Danger Zone refers to

Accepted Answer

A)  the temperature range at which bacteria grow quickly. 
B)  any food preparation surface that is contaminated with microorganisms. 
C)  parts of the United States where environmental conditions favor microbial growth. 
D)  the rapid heart rate that accompanies dehydration from foodborne illness. 
A)  the temperature range at which bacteria grow quickly. 
B)  any food preparation surface that is contaminated with microorganisms. 
C)  parts of the United States where environmental conditions favor microbial growth. 
D)  the rapid heart rate that accompanies dehydration from foodborne illness.

Question 17

In its public health campaign, the United States Department of Agriculture promotes food safety with four simple actions:

Accepted Answer

A)  boil, freeze, dry, and salt. 
B)  bake, sterilize, freeze, and label. 
C)  clean, separate, chill, and cook. 
D)  scrub, irradiate, cook, and freeze. 
A)  boil, freeze, dry, and salt. 
B)  bake, sterilize, freeze, and label. 
C)  clean, separate, chill, and cook. 
D)  scrub, irradiate, cook, and freeze.

Question 18

Match the following examples of food additives with the name of the class of food additives.
-Antioxidants

Accepted Answer

A) Salt, nitrates, and nitrites 
B) Bromates, peroxides, and ammonium chloride 
C) Pectins, gums, gelatins, and agars 
D) Yeast, baking powder, and baking soda 
E) BHA, BHT, and vitamin E 
A) Salt, nitrates, and nitrites 
B) Bromates, peroxides, and ammonium chloride 
C) Pectins, gums, gelatins, and agars 
D) Yeast, baking powder, and baking soda 
E) BHA, BHT, and vitamin E

Question 19

Match the following foodborne pathogens with the descriptions below.
-Bacteria

Accepted Answer

A) Parasitic worm that can contaminate food or water 
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms 
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans 
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell 
E) Microorganisms that can only reproduce after invading body cells 
A) Parasitic worm that can contaminate food or water 
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms 
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans 
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell 
E) Microorganisms that can only reproduce after invading body cells

Question 20

Food irradiation makes the food radioactive.

Accepted Answer

A) True 
 B)False

Raw meats, poultry, and eggs are often contaminated with ________, which can cause fatal infections in immunocompromised populations.

Which of the following food-handling practices increases risk for foodborne illness?

Listeriosis is of particular concern for pregnant women because

Which of the following food trends increases the risk of foodborne illness?

Which of the following is a natural substance found in raw egg whites that can inhibit the absorption of biotin?

Which of the following is an example of a parasite found in the North American food supply?

When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne

Escherichia coli O157:H7 produces ________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.

To reduce exposure to pesticides,

The most common cause of foodborne illness in the United States is

Match the following with the descriptions below. -Fermentation

Escherichia coli O157:H7 infection has been associated with consumption of

Salmonella, Listeria, Escherichia coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

Match the following terms with the descriptions below. -Sustainable agriculture

Which of the following bacteria can produce a foodborne intoxication (as opposed to foodborne infection)?

The Danger Zone refers to

In its public health campaign, the United States Department of Agriculture promotes food safety with four simple actions:

Match the following examples of food additives with the name of the class of food additives. -Antioxidants

Match the following foodborne pathogens with the descriptions below. -Bacteria

Food irradiation makes the food radioactive.

Nutrition, Food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Global Nutrition

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters

Exam 13: Protecting Our Food Supply

Raw meats, poultry, and eggs are often contaminated with ________, which can cause fatal infections in immunocompromised populations.

Which of the following food-handling practices increases risk for foodborne illness?

Listeriosis is of particular concern for pregnant women because

Which of the following food trends increases the risk of foodborne illness?

Which of the following is a natural substance found in raw egg whites that can inhibit the absorption of biotin?

Which of the following is an example of a parasite found in the North American food supply?

When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne

Escherichia coli O157:H7 produces ________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.

To reduce exposure to pesticides,

The most common cause of foodborne illness in the United States is

Match the following with the descriptions below. -Fermentation

Escherichia coli O157:H7 infection has been associated with consumption of

Salmonella, Listeria, Escherichia coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

Match the following terms with the descriptions below. -Sustainable agriculture

Which of the following bacteria can produce a foodborne intoxication (as opposed to foodborne infection)?

The Danger Zone refers to

In its public health campaign, the United States Department of Agriculture promotes food safety with four simple actions:

Match the following examples of food additives with the name of the class of food additives. -Antioxidants

Match the following foodborne pathogens with the descriptions below. -Bacteria

Food irradiation makes the food radioactive.

Nutrition, Food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Global Nutrition

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters