Question 1

To avoid Salmonella contamination,

Accepted Answer

A)  store chicken at 40°F or below. 
B)  cook chicken to at least 140°F. 
C)  thaw chicken at room temperature. 
D)  refrigerate or freeze leftovers within 6 hours of cooking. 
A)  store chicken at 40°F or below. 
B)  cook chicken to at least 140°F. 
C)  thaw chicken at room temperature. 
D)  refrigerate or freeze leftovers within 6 hours of cooking.

Question 2

________ is the federal agency that enforces standards for wholesomeness and quality of meat, poultry, milk, and eggs.

Accepted Answer

A)  The Environmental Protection Agency (EP
A)  
B)  The Food and Drug Administration (FD
A)  
C)  The Federal Trade Commission (FT
C)  
D)  The United States Department of Agriculture (USD
A)  
A)  The Environmental Protection Agency (EP
A)  
B)  The Food and Drug Administration (FD
A)  
C)  The Federal Trade Commission (FT
C)  
D)  The United States Department of Agriculture (USD
A)

Question 3

Control of agricultural pests with the use of natural predators, parasites, or pathogens describes

Accepted Answer

A)  biological pest management. 
B)  sustainable agriculture. 
C)  biotechnology. 
D)  GRAS. 
A)  biological pest management. 
B)  sustainable agriculture. 
C)  biotechnology. 
D)  GRAS.

Question 4

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

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 5

The ________ bacterium can cause a potentially fatal foodborne illness. Home-canned foods often are culprits of this intoxication.

Accepted Answer

A)  Staphylococcus aureus 
B)  Clostridium botulinum 
C)  Escherichia coli 
D)  Vibrio vulnificus 
A)  Staphylococcus aureus 
B)  Clostridium botulinum 
C)  Escherichia coli 
D)  Vibrio vulnificus

Question 6

Match the following with the descriptions below.
-Refrigeration

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 7

Match the following examples of food additives with the name of the class of food additives.
-Maturing and bleaching agents

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 8

Which of the following statements describes foodborne illness caused by Salmonella species?

Accepted Answer

A)  There have been no documented deaths from Salmonella infections. 
B)  The symptoms of illness from Salmonella infection develop within 4 hours of eating the contaminated food. 
C)  Most cases of Salmonella infection can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours. 
D)  Salmonella infection can cause acute respiratory failure. 
A)  There have been no documented deaths from Salmonella infections. 
B)  The symptoms of illness from Salmonella infection develop within 4 hours of eating the contaminated food. 
C)  Most cases of Salmonella infection can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours. 
D)  Salmonella infection can cause acute respiratory failure.

Question 9

________ involves separately and simultaneously sterilizing the food and its container before packaging the food.

Accepted Answer

A)  Aseptic processing 
B)  Pasteurization 
C)  Food irradiation 
D)  Canning 
A)  Aseptic processing 
B)  Pasteurization 
C)  Food irradiation 
D)  Canning

Question 10

Which of the following population groups should avoid or strictly limit caffeine intake?

Accepted Answer

A)  Individuals with peptic ulcers 
B)  Young children 
C)  Individuals with anxiety disorders. 
D)  All of these population groups should avoid or limit caffeine intake. 
A)  Individuals with peptic ulcers 
B)  Young children 
C)  Individuals with anxiety disorders. 
D)  All of these population groups should avoid or limit caffeine intake.

Question 11

Possible effects of lead toxicity include

Accepted Answer

A)  cancers of the reproductive organs. 
B)  anemia, nervous system damage, and reduced learning capacity in children. 
C)  coronary heart disease and peripheral vascular disease. 
D)  deformities of the skull, legs, and rib cage. 
A)  cancers of the reproductive organs. 
B)  anemia, nervous system damage, and reduced learning capacity in children. 
C)  coronary heart disease and peripheral vascular disease. 
D)  deformities of the skull, legs, and rib cage.

Question 12

Which of the following is an environmental contaminant that may end up in the food supply?

Accepted Answer

A)  Caffeine 
B)  Carbon dioxide 
C)  Mercury 
D)  Avidin 
A)  Caffeine 
B)  Carbon dioxide 
C)  Mercury 
D)  Avidin

Question 13

One of the major goals of using preservation methods such as smoking, salting, and drying is decreasing the ________ content of a food. This decreases the potential for microbial growth.

Accepted Answer

A)  acid 
B)  sugar 
C)  protein 
D)  water 
A)  acid 
B)  sugar 
C)  protein 
D)  water

Question 14

Match the following terms with the descriptions below.
-Biological pest management

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 foods are commonly associated with Salmonella intoxication?

Accepted Answer

A)  Gravies and sauces 
B)  Chicken and eggs 
C)  Seafood and raw fish 
D)  Custards and cream-filled pastries 
A)  Gravies and sauces 
B)  Chicken and eggs 
C)  Seafood and raw fish 
D)  Custards and cream-filled pastries

Question 16

The preservation method that involves adding bacteria or yeasts to food to produce acids and alcohol to minimize growth of other microbes is called

Accepted Answer

A)  distillation. 
B)  acidification. 
C)  pasteurization. 
D)  fermentation. 
A)  distillation. 
B)  acidification. 
C)  pasteurization. 
D)  fermentation.

Question 17

Which of the following consumer behaviors increases the risk of a foodborne illness?

Accepted Answer

A)  Chopping fresh vegetables on one cutting board, and then using a separate cutting board to prepare raw meat 
B)  Cooking ground meats to an internal temperature of 165°F 
C)  Washing and scrubbing all produce under running water 
D)  Reheating leftover meatballs to an internal temperature of 140°F 
A)  Chopping fresh vegetables on one cutting board, and then using a separate cutting board to prepare raw meat 
B)  Cooking ground meats to an internal temperature of 165°F 
C)  Washing and scrubbing all produce under running water 
D)  Reheating leftover meatballs to an internal temperature of 140°F

Question 18

As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with

Accepted Answer

A)  kidney failure. 
B)  kidney stones. 
C)  myocardial infarctions. 
D)  strokes. 
A)  kidney failure. 
B)  kidney stones. 
C)  myocardial infarctions. 
D)  strokes.

Question 19

________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

Accepted Answer

A)  Listeria monocytogenes 
B)  Salmonella species 
C)  Escherichia coli O157:H7 
D)  Clostridium botulinum 
A)  Listeria monocytogenes 
B)  Salmonella species 
C)  Escherichia coli O157:H7 
D)  Clostridium botulinum

Question 20

If you buy food in a can that is bulging or spurts liquid, the food is likely to contain toxins produced by a type of bacteria called

Accepted Answer

A)  Salmonella. 
B)  Clostridium perfringens. 
C)  Clostridium botulinum. 
D)  Staphylococcus aureus. 
A)  Salmonella. 
B)  Clostridium perfringens. 
C)  Clostridium botulinum. 
D)  Staphylococcus aureus.

To avoid Salmonella contamination,

________ is the federal agency that enforces standards for wholesomeness and quality of meat, poultry, milk, and eggs.

Control of agricultural pests with the use of natural predators, parasites, or pathogens describes

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

The ________ bacterium can cause a potentially fatal foodborne illness. Home-canned foods often are culprits of this intoxication.

Match the following with the descriptions below. -Refrigeration

Match the following examples of food additives with the name of the class of food additives. -Maturing and bleaching agents

Which of the following statements describes foodborne illness caused by Salmonella species?

________ involves separately and simultaneously sterilizing the food and its container before packaging the food.

Which of the following population groups should avoid or strictly limit caffeine intake?

Possible effects of lead toxicity include

Which of the following is an environmental contaminant that may end up in the food supply?

One of the major goals of using preservation methods such as smoking, salting, and drying is decreasing the ________ content of a food. This decreases the potential for microbial growth.

Match the following terms with the descriptions below. -Biological pest management

Which foods are commonly associated with Salmonella intoxication?

The preservation method that involves adding bacteria or yeasts to food to produce acids and alcohol to minimize growth of other microbes is called

Which of the following consumer behaviors increases the risk of a foodborne illness?

As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with

________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

If you buy food in a can that is bulging or spurts liquid, the food is likely to contain toxins produced by a type of bacteria called

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

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Exam 13: Protecting Our Food Supply

To avoid Salmonella contamination,

________ is the federal agency that enforces standards for wholesomeness and quality of meat, poultry, milk, and eggs.

Control of agricultural pests with the use of natural predators, parasites, or pathogens describes

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

The ________ bacterium can cause a potentially fatal foodborne illness. Home-canned foods often are culprits of this intoxication.

Match the following with the descriptions below. -Refrigeration

Match the following examples of food additives with the name of the class of food additives. -Maturing and bleaching agents

Which of the following statements describes foodborne illness caused by Salmonella species?

________ involves separately and simultaneously sterilizing the food and its container before packaging the food.

Which of the following population groups should avoid or strictly limit caffeine intake?

Possible effects of lead toxicity include

Which of the following is an environmental contaminant that may end up in the food supply?

One of the major goals of using preservation methods such as smoking, salting, and drying is decreasing the ________ content of a food. This decreases the potential for microbial growth.

Match the following terms with the descriptions below. -Biological pest management

Which foods are commonly associated with Salmonella intoxication?

The preservation method that involves adding bacteria or yeasts to food to produce acids and alcohol to minimize growth of other microbes is called

Which of the following consumer behaviors increases the risk of a foodborne illness?

As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with

________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

If you buy food in a can that is bulging or spurts liquid, the food is likely to contain toxins produced by a type of bacteria called

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