Question 1

Toxin-producing bacteria,such as Clostridium botulinum,that end up in food cause a disorder called a foodborne

Accepted Answer

A) infection. 
B) intoxication. 
C) influenza. 
D) syndrome. 
A) infection. 
B) intoxication. 
C) influenza. 
D) syndrome.

Question 2

Norovirus epidemics have been a problem particularly

Accepted Answer

A) at potluck dinners. 
B) at bake sales. 
C) in deli meats. 
D) on cruise ships. 
A) at potluck dinners. 
B) at bake sales. 
C) in deli meats. 
D) on cruise ships.

Question 3

If you have just sliced raw poultry on your cutting board,there is an increased probability that ______ bacteria will be present.Therefore,if the board is not thoroughly washed,the bacteria can cross-contaminate other food coming in contact with the board.

Accepted Answer

A) Salmonella 
B) Staphylococcus aureus 
C) Clostridium botulinum 
D) E.Coli 
A) Salmonella 
B) Staphylococcus aureus 
C) Clostridium botulinum 
D) E.Coli

Question 4

______,which causes abdominal pain and diarrhea,multiplies rapidly in prepared foods (e.g.,beef,poultry,and gravy)left at room temperature for extended periods of time.

Accepted Answer

A) Clostridium botulinum 
B) Clostridium perfringens 
C) E.Coli 
D) Salmonella 
A) Clostridium botulinum 
B) Clostridium perfringens 
C) E.Coli 
D) Salmonella

Question 5

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

Accepted Answer

A) EPA 
B) FDA 
C) FTC 
D) USDA 
A) EPA 
B) FDA 
C) FTC 
D) USDA

Question 6

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 7

Which of the following is not a potential environmental contaminant?

Accepted Answer

A) Acrylamide 
B) Lead 
C) Carbon dioxide 
D) Mercury 
A) Acrylamide 
B) Lead 
C) Carbon dioxide 
D) Mercury

Question 8

Treating food with gamma radiation as a preservation method is called

Accepted Answer

A) pasteurization. 
B) aseptic processing. 
C) food irradiation. 
D) sterilizing. 
A) pasteurization. 
B) aseptic processing. 
C) food irradiation. 
D) sterilizing.

Question 9

The greatest health risk from food today is contamination via

Accepted Answer

A) fungi. 
B) viruses and bacteria. 
C) parasites. 
D) prions. 
A) fungi. 
B) viruses and bacteria. 
C) parasites. 
D) prions.

Question 10

Match between columns
                        Premises: Sickness caused by ingestion of food containing harmful substances
Condition caused by ingesting a bacterial toxin
A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans
Condition caused by direct bacterial attack on the intestine
The smallest known type of infectious agent
A process in which radiation energy is applied to foods to alter substances that can lead to food spoilage
The process of heating food products to kill pathogenic microorganisms
A dormant reproductive cell capable of becoming an adult organism without the help of another cell
Simple parasitic life forms including molds, mildews, yeasts, and mushrooms
A poisonous compound produced by an organism that can cause disease
Simultaneously sterilizing the food and package

Accepted Answer

The Answer of Spore and Pasteurizing and Bacteria and Toxin is...

Question 11

Which of the following methods will maintain free water in a product?

Accepted Answer

A) Salting 
B) Adding sugar 
C) Irradiation 
D) Smoking 
A) Salting 
B) Adding sugar 
C) Irradiation 
D) Smoking

Question 12

Common symptoms of foodborne illness include

Accepted Answer

A) fever,skin rash,and itching. 
B) coughing,wheezing,and difficulty breathing. 
C) fever,diarrhea,and vomiting. 
D) fever,headache,and muscle cramps. 
A) fever,skin rash,and itching. 
B) coughing,wheezing,and difficulty breathing. 
C) fever,diarrhea,and vomiting. 
D) fever,headache,and muscle cramps.

Question 13

A common cause of foodborne illness that results from sneezing or coughing over food is

Accepted Answer

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

Question 14

Which of the following naturally occurring substances limits the absorption of calcium and iron?

Accepted Answer

A) Oxalic Acid 
B) Avidin 
C) Solanine 
D) Safrole 
A) Oxalic Acid 
B) Avidin 
C) Solanine 
D) Safrole

Question 15

James operates a food service establishment and is serious about preventing foodborne illnesses.James was disturbed to find out his employees

Accepted Answer

A) served meals made with raw fish. 
B) cooked chicken to 165°F. 
C) cooled leftovers rapidly in shallow pans. 
D) avoided cross-contamination by using multiple cutting boards. 
A) served meals made with raw fish. 
B) cooked chicken to 165°F. 
C) cooled leftovers rapidly in shallow pans. 
D) avoided cross-contamination by using multiple cutting boards.

Question 16

The preservation method that involves adding bacteria 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

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

Accepted Answer

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

Question 18

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. 
C) syndrome. 
D) influenza. 
A) infection. 
B) intoxication. 
C) syndrome. 
D) influenza.

Question 19

Salmonella,Listeria,E.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 20

Aseptic processing involves

Accepted Answer

A) quick freezing food after it is prepared. 
B) drying foods to decrease water content. 
C) sterilizing the package and food separately and then packaging the food. 
D) the addition of chemical preservatives. 
A) quick freezing food after it is prepared. 
B) drying foods to decrease water content. 
C) sterilizing the package and food separately and then packaging the food. 
D) the addition of chemical preservatives.

Toxin-producing bacteria,such as Clostridium botulinum,that end up in food cause a disorder called a foodborne

Norovirus epidemics have been a problem particularly

If you have just sliced raw poultry on your cutting board,there is an increased probability that ______ bacteria will be present.Therefore,if the board is not thoroughly washed,the bacteria can cross-contaminate other food coming in contact with the board.

______,which causes abdominal pain and diarrhea,multiplies rapidly in prepared foods (e.g.,beef,poultry,and gravy)left at room temperature for extended periods of time.

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

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

Which of the following is not a potential environmental contaminant?

Treating food with gamma radiation as a preservation method is called

The greatest health risk from food today is contamination via

Which of the following methods will maintain free water in a product?

Common symptoms of foodborne illness include

A common cause of foodborne illness that results from sneezing or coughing over food is

Which of the following naturally occurring substances limits the absorption of calcium and iron?

James operates a food service establishment and is serious about preventing foodborne illnesses.James was disturbed to find out his employees

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

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

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

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

Aseptic processing involves

Nutrition, food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: A Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Overview of Micronutrients and Phytochemicals

Fluid and Electrolyte Balance

Nutrients Involved in Body Defenses

Nutrients Involved in Bone Health

Micronutrient Function in Energy Metabolism

Nutrients That Support Blood and Brain Health

Nutrition: Fitness and Sports

Eating Disorders

Undernutrition Throughout the World

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters

Exam 17: Safety of Our Food Supply

Toxin-producing bacteria,such as Clostridium botulinum,that end up in food cause a disorder called a foodborne

Norovirus epidemics have been a problem particularly

If you have just sliced raw poultry on your cutting board,there is an increased probability that ______ bacteria will be present.Therefore,if the board is not thoroughly washed,the bacteria can cross-contaminate other food coming in contact with the board.

______,which causes abdominal pain and diarrhea,multiplies rapidly in prepared foods (e.g.,beef,poultry,and gravy)left at room temperature for extended periods of time.

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

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

Which of the following is not a potential environmental contaminant?

Treating food with gamma radiation as a preservation method is called

The greatest health risk from food today is contamination via

Which of the following methods will maintain free water in a product?

Common symptoms of foodborne illness include

A common cause of foodborne illness that results from sneezing or coughing over food is

Which of the following naturally occurring substances limits the absorption of calcium and iron?

James operates a food service establishment and is serious about preventing foodborne illnesses.James was disturbed to find out his employees

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

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

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

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

Aseptic processing involves

Nutrition, food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: A Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Overview of Micronutrients and Phytochemicals

Fluid and Electrolyte Balance

Nutrients Involved in Body Defenses

Nutrients Involved in Bone Health

Micronutrient Function in Energy Metabolism

Nutrients That Support Blood and Brain Health

Nutrition: Fitness and Sports

Eating Disorders

Undernutrition Throughout the World

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters