Question 1

Food-borne illness caused by red tide can be contracted by consuming _____.​

Accepted Answer

A) ​cantaloupe 
B) ice cream 
C) vegetables 
D) eggs 
E) ​oysters 
A) ​cantaloupe 
B) ice cream 
C) vegetables 
D) eggs 
E) ​oysters

Question 2

The CDC estimates that each year in the United States food-borne illnesses cause _____ million people to get sick.​

Accepted Answer

A) ​5 
B) 12 
C) 27 
D) 34 
E) ​48 
A) ​5 
B) 12 
C) 27 
D) 34 
E) ​48

Question 3

Listeriosis is the most common cause of food-borne illness in the United States.​

Accepted Answer

A) True 
 B)False

Question 4

Which food is most likely a potential source of mercury?​

Accepted Answer

A) ​milk 
B) tilefish 
C) hamburger 
D) chicken 
E) ​eggs 
A) ​milk 
B) tilefish 
C) hamburger 
D) chicken 
E) ​eggs

Question 5

Match each term with the appropriate definition.
-E.coli 0157:H7​

Accepted Answer

A) as few as 10 of these bacteria may cause death by kidney failure in vulnerable people 
B) the most common cause of food-borne illness in the United States 
C) it is estimated that over 1,027,000 cases of this infection occur in the United States each year 
D) bacteria that thrive without oxygen and produce gases as they grow 
E) common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
F)fatal neurodegenerative disease caused by a prion that mainly affects cattle
G)poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
H)illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
I)infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
J)spread of bacteria,viruses,or other harmful substances from one surface to another
K)infection during pregnancy can cause miscarriage and stillbirth 
A) as few as 10 of these bacteria may cause death by kidney failure in vulnerable people 
B) the most common cause of food-borne illness in the United States 
C) it is estimated that over 1,027,000 cases of this infection occur in the United States each year 
D) bacteria that thrive without oxygen and produce gases as they grow 
E) common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
F)fatal neurodegenerative disease caused by a prion that mainly affects cattle
G)poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
H)illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
I)infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
J)spread of bacteria,viruses,or other harmful substances from one surface to another
K)infection during pregnancy can cause miscarriage and stillbirth

Question 6

Harmful substances can contaminate safe foods during shipping.​

Accepted Answer

A) True 
 B)False

Question 7

Foods that spoil can be left outside the refrigerator for a maximum of three hours.​

Accepted Answer

A) True 
 B)False

Question 8

Toxins are resistant to radiation.​

Accepted Answer

A) True 
 B)False

Question 9

It only takes about 10 seconds to sanitize your hands.​

Accepted Answer

A) True 
 B)False

Question 10

Cathi is preparing for a dinner party.The night before the dinner party,she sets out frozen chicken breasts to thaw on the kitchen counter.She is exhausted and heads to bed early,forgetting the chicken on the counter.In the morning she places the thawed chicken into a casserole dish and places it in the refrigerator.
Three hours before the guests arrive,she begins to prepare the meal.Cathi begins by first cooking the rice and places it in a serving dish to cool.Next she cuts the chicken breast into strips on a cutting board,places the chicken back into the dish and then seasons it.While the oven is preheating she chops unwashed salad ingredients on the same cutting board where she cut the chicken,but she uses a clean knife.She combines the salad and places it into the serving bowl.One hour before the guests arrive,she places the chicken into the oven to bake.She stirs the rice and adds nuts and a few herbs.Just as the chicken is finished,the first guests arrive.
-While preparing dinner,Cathi notices that the top of a can of vegetables she wants to use is bulging out instead of curving in.What should she do with the can?​

Accepted Answer

A) ​Throw the can away. 
B) Open the can and try a small bite. 
C) Wash the vegetables before serving them. 
D) Serve the vegetables at the dinner party. 
E) ​Open the can to see if the vegetables smell bad. 
A) ​Throw the can away. 
B) Open the can and try a small bite. 
C) Wash the vegetables before serving them. 
D) Serve the vegetables at the dinner party. 
E) ​Open the can to see if the vegetables smell bad.

Question 11

​Most outbreaks of listeriosis are linked to contaminated _____.

Accepted Answer

A) ​hamburger 
B) soft cheese 
C) cattle 
D) honey 
E) ​eggs 
A) ​hamburger 
B) soft cheese 
C) cattle 
D) honey 
E) ​eggs

Question 12

Which agent causing food-borne illness is spread primarily by infected kitchen workers and by fishermen who have dumped sewage waste into waters above oyster beds?​

Accepted Answer

A) ​norovirus 
B) Campylobacter 
C) E.coli 
D) Salmonella 
E) ​Listeria 
A) ​norovirus 
B) Campylobacter 
C) E.coli 
D) Salmonella 
E) ​Listeria

Question 13

Match each term with the appropriate definition.
-​bovine spongiform encephalopathy

Accepted Answer

A) as few as 10 of these bacteria may cause death by kidney failure in vulnerable people 
B) the most common cause of food-borne illness in the United States 
C) it is estimated that over 1,027,000 cases of this infection occur in the United States each year 
D) bacteria that thrive without oxygen and produce gases as they grow 
E) common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
F)fatal neurodegenerative disease caused by a prion that mainly affects cattle
G)poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
H)illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
I)infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
J)spread of bacteria,viruses,or other harmful substances from one surface to another
K)infection during pregnancy can cause miscarriage and stillbirth 
A) as few as 10 of these bacteria may cause death by kidney failure in vulnerable people 
B) the most common cause of food-borne illness in the United States 
C) it is estimated that over 1,027,000 cases of this infection occur in the United States each year 
D) bacteria that thrive without oxygen and produce gases as they grow 
E) common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
F)fatal neurodegenerative disease caused by a prion that mainly affects cattle
G)poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
H)illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
I)infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
J)spread of bacteria,viruses,or other harmful substances from one surface to another
K)infection during pregnancy can cause miscarriage and stillbirth

Question 14

Which type of harmful organism is commonly found in raw fish?​

Accepted Answer

A) ​prions 
B) E.coli 0157:H7 
C) Listeria 
D) parasites 
E) ​Salmonella 
A) ​prions 
B) E.coli 0157:H7 
C) Listeria 
D) parasites 
E) ​Salmonella

Question 15

Most outbreaks of listeriosis are linked to contaminated shellfish.​

Accepted Answer

A) True 
 B)False

Question 16

C.botulinum bacteria thrive _____.​

Accepted Answer

A) ​without oxygen 
B) in water 
C) in hot,dry environments 
D) in dark,humid environments 
E) ​in cold,dry environments 
A) ​without oxygen 
B) in water 
C) in hot,dry environments 
D) in dark,humid environments 
E) ​in cold,dry environments

Question 17

Stuffing should be cooked until the internal temperature reaches 165°F.​

Accepted Answer

A) True 
 B)False

Question 18

Match each term with the appropriate definition.
-ciguatera​

Accepted Answer

A) as few as 10 of these bacteria may cause death by kidney failure in vulnerable people 
B) the most common cause of food-borne illness in the United States 
C) it is estimated that over 1,027,000 cases of this infection occur in the United States each year 
D) bacteria that thrive without oxygen and produce gases as they grow 
E) common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
F)fatal neurodegenerative disease caused by a prion that mainly affects cattle
G)poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
H)illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
I)infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
J)spread of bacteria,viruses,or other harmful substances from one surface to another
K)infection during pregnancy can cause miscarriage and stillbirth 
A) as few as 10 of these bacteria may cause death by kidney failure in vulnerable people 
B) the most common cause of food-borne illness in the United States 
C) it is estimated that over 1,027,000 cases of this infection occur in the United States each year 
D) bacteria that thrive without oxygen and produce gases as they grow 
E) common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
F)fatal neurodegenerative disease caused by a prion that mainly affects cattle
G)poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
H)illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
I)infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
J)spread of bacteria,viruses,or other harmful substances from one surface to another
K)infection during pregnancy can cause miscarriage and stillbirth

Question 19

C.botulinum bacteria produce a toxin that is one of the deadliest known.​

Accepted Answer

A) True 
 B)False

Question 20

Cathi is preparing for a dinner party.The night before the dinner party,she sets out frozen chicken breasts to thaw on the kitchen counter.She is exhausted and heads to bed early,forgetting the chicken on the counter.In the morning she places the thawed chicken into a casserole dish and places it in the refrigerator.
Three hours before the guests arrive,she begins to prepare the meal.Cathi begins by first cooking the rice and places it in a serving dish to cool.Next she cuts the chicken breast into strips on a cutting board,places the chicken back into the dish and then seasons it.While the oven is preheating she chops unwashed salad ingredients on the same cutting board where she cut the chicken,but she uses a clean knife.She combines the salad and places it into the serving bowl.One hour before the guests arrive,she places the chicken into the oven to bake.She stirs the rice and adds nuts and a few herbs.Just as the chicken is finished,the first guests arrive.
-How should Cathi have prepared the salad to prevent food-borne illness?​

Accepted Answer

A) ​Cathi should have used prepackaged salad mix instead of chopping up fresh produce. 
B) Cathi should have used a separate cutting board and knife or sanitized the board she used to prepare the chicken. 
C) Cathi should have washed her hands and washed the vegetables. 
D) Cathi should have used prepackaged salad mix instead of chopping up fresh produce so that there was no need to wash the vegetables before preparing the salad. 
E) ​Cathi should have used a separate cutting board and knife or sanitized the board she used to prepare the chicken and Cathi should have washed her hands and washed the vegetables. 
A) ​Cathi should have used prepackaged salad mix instead of chopping up fresh produce. 
B) Cathi should have used a separate cutting board and knife or sanitized the board she used to prepare the chicken. 
C) Cathi should have washed her hands and washed the vegetables. 
D) Cathi should have used prepackaged salad mix instead of chopping up fresh produce so that there was no need to wash the vegetables before preparing the salad. 
E) ​Cathi should have used a separate cutting board and knife or sanitized the board she used to prepare the chicken and Cathi should have washed her hands and washed the vegetables.

Exam 32: The Multiple Dimensions of Food Safety

Food-borne illness caused by red tide can be contracted by consuming _____.​

The CDC estimates that each year in the United States food-borne illnesses cause _____ million people to get sick.​

Listeriosis is the most common cause of food-borne illness in the United States.​

Which food is most likely a potential source of mercury?​

Match each term with the appropriate definition. -E.coli 0157:H7​

Harmful substances can contaminate safe foods during shipping.​

Foods that spoil can be left outside the refrigerator for a maximum of three hours.​

Toxins are resistant to radiation.​

It only takes about 10 seconds to sanitize your hands.​

​Most outbreaks of listeriosis are linked to contaminated _____.

Which agent causing food-borne illness is spread primarily by infected kitchen workers and by fishermen who have dumped sewage waste into waters above oyster beds?​

Match each term with the appropriate definition. -​bovine spongiform encephalopathy

Which type of harmful organism is commonly found in raw fish?​

Most outbreaks of listeriosis are linked to contaminated shellfish.​

C.botulinum bacteria thrive _____.​

Stuffing should be cooked until the internal temperature reaches 165°F.​

Match each term with the appropriate definition. -ciguatera​

C.botulinum bacteria produce a toxin that is one of the deadliest known.​

Key Nutrition Concepts and Terms

The Inside Story about Nutrition and Health

Ways of Knowing about Nutrition

Understanding Food and Nutrition Labels

Nutrition, Attitudes, and Behavior

Healthy Diets: the Dietary Guidelines: MyPlate: and More

How the Body Uses Food: Digestion and Absorption

Calories: Food: Energy: and Energy Balance

Obesity to Underweight: The Highs and Lows of Weight Status

Weight Control: The Myths and Realities

Disordered Eating:Anorexia Nervosa: Bulimia: and Pica

Useful Facts about Sugars: Starches: and Fiber

Diabetes Now

Alcohol: The Positives and Negatives

Proteins and Amino Acids

Vegetarian Diets

Food Allergies and Intolerances

Fats and Cholesterol in Health

Nutrition and Heart Disease

Vitamins and Your Health

Phytochemicals

Diet and Cancer

Good Things to Know About Minerals

Dietary Supplements and Functional Foods

Water Is an Essential Nutrient

Nutrition:Gene Interactions in Health and Disease

Nutrition and Physical Fitness for Everyone

Nutrition and Physical Performance

Good Nutrition for Life: Pregnancy: Breastfeeding: and Intimacy

Nutriton for Growing Years: Childhood and Adolescence

Nutrition and Health Maintenance for Adults of All Ages

Aspects of Global Nutrition

Filters

Food-borne illness caused by red tide can be contracted by consuming _____.

The CDC estimates that each year in the United States food-borne illnesses cause _____ million people to get sick.

Listeriosis is the most common cause of food-borne illness in the United States.

Which food is most likely a potential source of mercury?

Match each term with the appropriate definition. -E.coli 0157:H7

Harmful substances can contaminate safe foods during shipping.

Foods that spoil can be left outside the refrigerator for a maximum of three hours.

Toxins are resistant to radiation.

It only takes about 10 seconds to sanitize your hands.

Most outbreaks of listeriosis are linked to contaminated _____.

Which agent causing food-borne illness is spread primarily by infected kitchen workers and by fishermen who have dumped sewage waste into waters above oyster beds?

Match each term with the appropriate definition. -bovine spongiform encephalopathy

Which type of harmful organism is commonly found in raw fish?

Most outbreaks of listeriosis are linked to contaminated shellfish.

C.botulinum bacteria thrive _____.

Stuffing should be cooked until the internal temperature reaches 165°F.

Match each term with the appropriate definition. -ciguatera

C.botulinum bacteria produce a toxin that is one of the deadliest known.