Exam 3: The Food Supply

__________ and _________ are among the most common bacterial pathogens in the U.S.

The majority of antibiotics used in the U.S.are for food animals.

Thawing foods, such as chicken, on the counter overnight is a safe food handling practice.

The main use of genetically modified food in the U.S.food supply is to ________.

__________ can grow at refrigeration temperatures.

Current guidelines for limiting fish to reduce methylmercury ingestion pertain to ________.

In general, cooking poultry and ground meat to ______ ^$\circ$ F is sufficient to kill pathogenic organisms.

The bacterium ___________ grows only in anaerobic environments.

Which of the following is a current food safety recommendation?

The temperature danger zone for growth of pathogenic bacteria is ________.

Perishable foods should be held either below _______ ^$\circ$ F or above ______ ^$\circ$ F.

FDA has limited the use of sulfites on raw fruits and vegetables in salad bars because they ________.

The Supplemental Nutrition Assistance Program (SNAP) benefits ________.

Although pesticides cannot be applied to organic foods, pesticide residues may still occasionally be found on these foods.

A breakfast cereal labeled as organic must ________.

List 3 programs that may help a low-income family with children remain food secure.

Compare a food secure household to one with very low food security.

Ingesting moldy food can cause disease because the mold ________.

Sources of the ciguatera toxin that can cause gastrointestinal and neurological symptoms include ________.

Which of the following foods is least likely to cause a foodborne illness?