Exam 13: Food Safety and Technology: Impact on Consumers

Describe 3 modern food preservation techniques.

Which of the following are substances intentionally put in food to enhance appearance, palatability, safety, and/or quality?

Organic farmers cannot use pesticides.

In which of the following environments does Clostridium botulinum flourish?

Organic dairy products come from animals that

All preservatives must be listed on the food label.

Explain three ways in which lead can accumulate in the food supply. Why is lead dangerous to humans?

Mad cow disease is a fatal brain disorder in cattle caused by a(n)

Microorganisms that lack a true nucleus and have a chemical called peptidoglycan in their cells walls are called

Perishable foods should be refrigerated or frozen within

Describe how the process of salting and sugaring preserves food?

Bovine spongiform encephalopathy is a foodborne illness also known as

How do viruses differ from bacteria in their ability to cause food-borne illness? Give two examples of common viruses that have affected humans.

In Canada, all confirmed cases of foodborne illness must be reported to the Public Health Agency of Canada.

State the two most common bacteria causing the majority of food infections and give some examples of food commonly infected with them.

Which of the following is NOT a characteristic of a foodborne illness?

Agriculture and Agri-Food Canada regulates which of the following farming standards in Canada?

Foods of plant origin are the most common sources of foodborne illnesses.

In Canada, all genetically modified crops are clearly identified on the food label.

Describe the environmental conditions that help microbes multiply in foods.