Question 1

Consumption of shellfish contaminated with marine toxin can cause all of the following symptoms except:

Accepted Answer

A)  drowsiness. 
B)  hot-cold inversion. 
C)  nausea and diarrhea. 
D)  burning and tingling sensations. 
A)  drowsiness. 
B)  hot-cold inversion. 
C)  nausea and diarrhea. 
D)  burning and tingling sensations.

Question 2

Aspergillus is a mold that produces the preformed toxin

Accepted Answer

A)  peanut toxin. 
B)  wheat toxin. 
C)  aflatoxin. 
D)  enteric toxin. 
A)  peanut toxin. 
B)  wheat toxin. 
C)  aflatoxin. 
D)  enteric toxin.

Question 3

A member of a group of closely related microorganisms that represent several genetic varieties is called a

Accepted Answer

A)  serotype. 
B)  clone. 
C)  subspecies. 
D)  prototype. 
A)  serotype. 
B)  clone. 
C)  subspecies. 
D)  prototype.

Question 4

Red tide is the result of algae growth. When shellfish consume the algae, the shellfish

Accepted Answer

A)  become paralyzed and die. 
B)  serve as a delivery vehicle for brevetoxin to humans who consume them. 
C)  produce a toxin that results in illness in humans that consume them. 
D)  metabolize brevetoxin, rendering it harmless. 
A)  become paralyzed and die. 
B)  serve as a delivery vehicle for brevetoxin to humans who consume them. 
C)  produce a toxin that results in illness in humans that consume them. 
D)  metabolize brevetoxin, rendering it harmless.

Question 5

The only infectious agent known to cause a foodborne illness whose symptoms include disturbances of the eyes, such as doubled or blurred vision, is

Accepted Answer

A)  Staphylococcus aureus. 
B)  Clostridium botulinum. 
C)  Listeria monocytogenes. 
D)  Escherichia coli O157:H7. 
A)  Staphylococcus aureus. 
B)  Clostridium botulinum. 
C)  Listeria monocytogenes. 
D)  Escherichia coli O157:H7.

Question 6

. The Public Health Security and Bioterrorism Preparedness and Response Act was passed into law in 2002 to address

Accepted Answer

A)  the concerns about contamination of imported foods because of less stringent production practices. 
B)  the need for more education about foods to avoid while traveling. 
C)  the prohibitive restrictions on food importation into the United States. 
D)  the possibility that the food supply might be targeted by a terrorist group in order to harm many people. 
A)  the concerns about contamination of imported foods because of less stringent production practices. 
B)  the need for more education about foods to avoid while traveling. 
C)  the prohibitive restrictions on food importation into the United States. 
D)  the possibility that the food supply might be targeted by a terrorist group in order to harm many people.

Question 7

Monosodium glutamate consumption causes distressful symptoms in some people. Those symptoms are similar to symptoms experienced by people sensitive to _____, food additives typically added to wine and dried fruits.

Accepted Answer

A)  sulfite compounds 
B)  dolomite compounds 
C)  fructose compounds 
D)  phosphate compounds 
A)  sulfite compounds 
B)  dolomite compounds 
C)  fructose compounds 
D)  phosphate compounds

Question 8

According to the FightBAC! food safety guidelines, four major components of a food safety strategy are clean, separate, cook, and _____.

Accepted Answer

A)  freeze 
B)  chill 
C)  pasteurize 
D)  can 
A)  freeze 
B)  chill 
C)  pasteurize 
D)  can

Question 9

When traveling, the only concern travelers should have is with the water contamination.

Accepted Answer

A) True 
 B)False

Question 10

To prevent contamination of food with pathogens found in fecal matter, hands should be washed for at least _____ seconds after using the bathroom, changing a diaper, or handling a pet.

Accepted Answer

A)  10 
B)  20 
C)  45 
D)  60 
A)  10 
B)  20 
C)  45 
D)  60

Question 11

Prions are especially dangerous because these altered proteins

Accepted Answer

A)  are not destroyed by cooking. 
B)  can be passed on through food. 
C)  are not destroyed by stomach acid. 
D)  All of the above 
A)  are not destroyed by cooking. 
B)  can be passed on through food. 
C)  are not destroyed by stomach acid. 
D)  All of the above

Question 12

A parasite

Accepted Answer

A)  is a bacteria. 
B)  is an organism that produces a toxin. 
C)  is an organism that is made from a mold. 
D)  is an organism that relies on another organism to survive. 
A)  is a bacteria. 
B)  is an organism that produces a toxin. 
C)  is an organism that is made from a mold. 
D)  is an organism that relies on another organism to survive.

Question 13

Examples of infectious agents that produce enteric toxins are the norovirus and

Accepted Answer

A)  Escherichia coli. 
B)  Salmonella. 
C)  Clostridium botulinum. 
D)  Staphylococcus aureus. 
A)  Escherichia coli. 
B)  Salmonella. 
C)  Clostridium botulinum. 
D)  Staphylococcus aureus.

Question 14

One characteristic of the foodborne illnesses that result from ingesting preformed toxins is

Accepted Answer

A)  a reaction that happens as quickly as one hour after eating the contaminated food. 
B)  a reaction that takes more than one day because the toxins must be produced in the blood. 
C)  recovery within one day since preformed toxins only affect the GI tract. 
D)  recovery that can be accelerated by consumption of low-acid canned foods. 
A)  a reaction that happens as quickly as one hour after eating the contaminated food. 
B)  a reaction that takes more than one day because the toxins must be produced in the blood. 
C)  recovery within one day since preformed toxins only affect the GI tract. 
D)  recovery that can be accelerated by consumption of low-acid canned foods.

Question 15

The World Health Organization recommends that all governments prohibit the feeding of highly innervated tissue from slaughtered cattle to other animals. The purpose of this recommendation is to minimize the risk of introducing _____ into the food supply.

Accepted Answer

A)  prions 
B)  aflatoxin 
C)  enterohemorrhagic pathogens 
D)  Trichinella 
A)  prions 
B)  aflatoxin 
C)  enterohemorrhagic pathogens 
D)  Trichinella

Question 16

Pathogens that produce preformed toxins include Staphylococcus aureus, Clostridium botulinum, and _____.

Accepted Answer

A)  Aspergillus 
B)  the norovirus 
C)  Salmonella 
D)  Giardia intestinalis 
A)  Aspergillus 
B)  the norovirus 
C)  Salmonella 
D)  Giardia intestinalis

Question 17

Methicillin-resistant Staphylococcus aureus (MRSA)

Accepted Answer

A)  results from normal Staphylococcus aureus growth and division. 
B)  is resistant to bacterial toxins. 
C)  is an antibiotic-resistant strain of Staphylococcus aureus. 
D)  is a benign strain of Staphylococcus aureus. 
A)  results from normal Staphylococcus aureus growth and division. 
B)  is resistant to bacterial toxins. 
C)  is an antibiotic-resistant strain of Staphylococcus aureus. 
D)  is a benign strain of Staphylococcus aureus.

Question 18

Botulism toxin is destroyed by high temperatures.

Accepted Answer

A) True 
 B)False

Question 19

The process by which a disease-causing agent is transmitted from one food, surface, or utensil to another is called

Accepted Answer

A)  cross-contamination. 
B)  multi-utensil contamination. 
C)  surface-food contamination. 
D)  handling contamination. 
A)  cross-contamination. 
B)  multi-utensil contamination. 
C)  surface-food contamination. 
D)  handling contamination.

Question 20

Fermentation is different than other food preservation techniques because it

Accepted Answer

A)  promotes the growth of non-pathogenic organisms. 
B)  results in alcohol being incorporated into foods. 
C)  dries out foods, which limits the growth of harmful bacteria. 
D)  cannot be used to preserve vegetables. 
A)  promotes the growth of non-pathogenic organisms. 
B)  results in alcohol being incorporated into foods. 
C)  dries out foods, which limits the growth of harmful bacteria. 
D)  cannot be used to preserve vegetables.

Consumption of shellfish contaminated with marine toxin can cause all of the following symptoms except:

Aspergillus is a mold that produces the preformed toxin

A member of a group of closely related microorganisms that represent several genetic varieties is called a

Red tide is the result of algae growth. When shellfish consume the algae, the shellfish

The only infectious agent known to cause a foodborne illness whose symptoms include disturbances of the eyes, such as doubled or blurred vision, is

. The Public Health Security and Bioterrorism Preparedness and Response Act was passed into law in 2002 to address

Monosodium glutamate consumption causes distressful symptoms in some people. Those symptoms are similar to symptoms experienced by people sensitive to _____, food additives typically added to wine and dried fruits.

According to the FightBAC! food safety guidelines, four major components of a food safety strategy are clean, separate, cook, and _____.

When traveling, the only concern travelers should have is with the water contamination.

To prevent contamination of food with pathogens found in fecal matter, hands should be washed for at least _____ seconds after using the bathroom, changing a diaper, or handling a pet.

Prions are especially dangerous because these altered proteins

A parasite

Examples of infectious agents that produce enteric toxins are the norovirus and

One characteristic of the foodborne illnesses that result from ingesting preformed toxins is

The World Health Organization recommends that all governments prohibit the feeding of highly innervated tissue from slaughtered cattle to other animals. The purpose of this recommendation is to minimize the risk of introducing _____ into the food supply.

Pathogens that produce preformed toxins include Staphylococcus aureus, Clostridium botulinum, and _____.

Methicillin-resistant Staphylococcus aureus (MRSA)

Botulism toxin is destroyed by high temperatures.

The process by which a disease-causing agent is transmitted from one food, surface, or utensil to another is called

Fermentation is different than other food preservation techniques because it

Why Does Nutrition Matter

Choosing Foods Wisely

Body Basics

Carbohydrates

Protein

Lipids

The Vitamins

Water and the Minerals

Energy Balance and Body Weight Regulation

Life Cycle Nutrition

Nutrition and Physical Activity

Disordered Eating

Alcohol, Health, and Disease

Food Security, Hunger, and Malnutrition

Filters

Exam 14: Keeping Food Safe

Consumption of shellfish contaminated with marine toxin can cause all of the following symptoms except:

Aspergillus is a mold that produces the preformed toxin

A member of a group of closely related microorganisms that represent several genetic varieties is called a

Red tide is the result of algae growth. When shellfish consume the algae, the shellfish

The only infectious agent known to cause a foodborne illness whose symptoms include disturbances of the eyes, such as doubled or blurred vision, is

. The Public Health Security and Bioterrorism Preparedness and Response Act was passed into law in 2002 to address

Monosodium glutamate consumption causes distressful symptoms in some people. Those symptoms are similar to symptoms experienced by people sensitive to _____, food additives typically added to wine and dried fruits.

According to the FightBAC! food safety guidelines, four major components of a food safety strategy are clean, separate, cook, and _____.

When traveling, the only concern travelers should have is with the water contamination.

To prevent contamination of food with pathogens found in fecal matter, hands should be washed for at least _____ seconds after using the bathroom, changing a diaper, or handling a pet.

Prions are especially dangerous because these altered proteins

A parasite

Examples of infectious agents that produce enteric toxins are the norovirus and

One characteristic of the foodborne illnesses that result from ingesting preformed toxins is

The World Health Organization recommends that all governments prohibit the feeding of highly innervated tissue from slaughtered cattle to other animals. The purpose of this recommendation is to minimize the risk of introducing _____ into the food supply.

Pathogens that produce preformed toxins include Staphylococcus aureus, Clostridium botulinum, and _____.

Methicillin-resistant Staphylococcus aureus (MRSA)

Botulism toxin is destroyed by high temperatures.

The process by which a disease-causing agent is transmitted from one food, surface, or utensil to another is called

Fermentation is different than other food preservation techniques because it

Why Does Nutrition Matter

Choosing Foods Wisely

Body Basics

Carbohydrates

Protein

Lipids

The Vitamins

Water and the Minerals

Energy Balance and Body Weight Regulation

Life Cycle Nutrition

Nutrition and Physical Activity

Disordered Eating

Alcohol, Health, and Disease

Food Security, Hunger, and Malnutrition

Filters