Exam 12: Food Safety and Food Technology

You are selecting salad ingredients for your dinner in a grocery store and see puffy sealed plastic bags containing mixed cut salad vegetables. Should you select this product?

When comparisons are made between organic, conventional, and genetic engineering methods of growing foods, one of the main differences is that:

A food manufacturer is packaging a new food product that is susceptible to mold and bacterial growth. The food additive he most likely would use to protect the food is:

The proper way to wash hands when handling foods is to:

Foods that have undergone extrusion:

Describe the special procedure a manufacturer has to go through to get permission to use a new additive in food products.

Which of the following nonnutritive sweeteners is made from sucrose?

The word organic on the label is no guarantee that a food is:

Monosodium glutamate:

Why are foodborne illnesses from raw produce becoming more prevalent and troublesome?

What can be said about fresh produce and foodborne illness?

Losses of which of the following vitamins are least likely during the canning process?

Which of the following causes cancer in animals?

Several hours after eating a chilled three-bean salad containing home-canned green beans, family members have difficulty breathing and swallowing, double vision, and muscle weakness. What should they do?

The FDA has identified genetic modification of foods as the area of least concern in our food supply.

Current evidence indicates that moderate intakes of nonnutritive sweeteners pose no health risks.

Which of the following hazards in our food supply is of most concern according to the Food and Drug Administration?

Sulfite additives added during the drying of fruits result in:

Why is eating raw or lightly steamed seafood a risky business?

BHT protects fruits and vegetables from browning caused by exposure to oxygen.