Deck 16: Food Safety: Concerns and Controls

Question 1

Common symptoms of food-borne illnesses include the following:

A) Abdominal cramps
B) Diarrhea
C) Vomiting
D) B and C
E) All of the above

Answer 1

E

Question 2

Symptoms of an enlarged liver and jaundice, abdominal pain, loss of appetite, and nausea would result from:

A) Aflatoxins
B) Aspergillus flavus
C) Gonyaulax catanella
D) Hepatitis A virus
E) Trichinella spiralis

Answer 2

C

Question 3

Bacteria can be harmless when in the vegetative state, but can produce dangerous toxins if they form:

A) Endotoxins
B) Exotoxins
C) Parasites
D) Protozoa
E) Spores

Answer 3

E

Question 4

Illness caused by Staphylococcus aureus usually:

A) Develops within hours and lasts for several week
B) Develops after several weeks, but lasts only a few hours
C) Develops within hours and lasts a day or two
D) Occurs only in the presence of other harmful bacteria
E) Is due to overeating

Question 5

Cooking pork and wild game to an internal temperature of 77oC is recommended to avoid:

A) Bacilary dysentery
B) Botulism
C) Listeriosis
D) Scombrotoxin poisoning
E) Trichinosis

Question 6

A mycotoxin found in cereals and peanuts that can affect the central nervous system and cause death is:

A) Aflatoxin
B) Hepatitis A
C) Protozoa
D) Red tide
E) Trichinosis

Question 7

Morganella morganii can cause

A) Typhoid fever
B) Scombrotoxin poisoning
C) Listeriosis
D) Scarlet fever
E) None of these

Question 8

Hepatitis A is caused by

A) E. coli
B) Norwalk-like virus
C) Gonyaulax catanella
D) Rotavirus
E) none of these

Question 9

Cross-contamination is:

A) Crossing two microorganisms during reproduction to produce a heartier strain
B) Getting sick from two different microorganisms at the same time,
C) Not keeping "hot foods hot" and "cold foods cold"
D) Transferring microorganisms from an original food source to another food source by unclean hands, knives, cutting boards, etc.
E) C and D

Question 10

Gonyaulax catanella is a:

A) Virus
B) Mold
C) Bacterium
D) Microalgae
E) Parasite

Question 11

The fatal poisoning that may occur from eating improperly processed canned vegetables is due to:

A) Eating live Cl botulinum
B) Toxin from Salmonella
C) Toxin produced by Cl botulinum spores
D) Viable E. coli,
E) Streptococci

Question 12

Foods that may be subject to transmitting illness because of mold include

A) Grains and peanuts
B) Milk and meat
C) Rice and wheat
D) Greens and crackers
E) Chicken, beef, and eggs

Question 13

Listeriosis can be prevented by:

A) Refrigerating foods below 40ºF
B) Freezing
C) Holding at room temperature or below
D) Heating to 160ºF
E) A and D

Question 14

Trichinella spiralis is classified as a

A) Bacterium
B) Virus
C) Nematode
D) Microalgae
E) Mold

Question 15

Typhoid fever is caused by either:

A) E. coli,
B) Salmonella typhi
C) Streptococcus typhi
D) Morganella morganii
E) Gonyaulax catanella

Question 16

Formation of exotoxin by Clostridium botulinum spores can occur in conditions that are

A) Aerobic and high-acid
B) Anaerobic and low-acid
C) Aerobic and low-acid
D) Anaerobic and high-acid
E) None of these

Question 17

Cholera can be caused by water or food contaminated with fecal matter containing

A) Clostridium botulinum
B) Escherichia coli
C) Streptococcus cholera
D) Vibrio cholera
E) none of these

Question 18

E. coli bacteria can enter food through:

A) Fecal contamination
B) Flies and cockroaches
C) Unclean hands or fingernails
D) Unsanitary slaughter and food processing plants
E) All of the above

Question 19

Giardia lamblia is classified as a:

A) Virus
B) Microalgae
C) Nematode,
D) Protozoan
E) Mold

Question 20

Before being tasted, home-canned foods that may be a source of toxin produced by C. botulinum should be boiled at least:

A) Not at all
B) 2 minutes
C) 5 minutes
D) 10 minutes
E) at least 15 minutes

Question 21

Regulation of the food supply and providing correct information on food handling is a concern of which government agencies:

A) U. S. Department of Agriculture
B) U.S. Department of Commerce
C) U.S. Department of Health and Human Services
D) A and C
E) All of the above

Question 22

A seven-step process for monitoring and improving the U.S. food supply that is being implemented in many food and food service companies is:

A) Food quality initiative
B) Fight Bac!
C) Hazard Analysis and Critical Control Point system
D) ISO 9000
E) USDA food safety program

Question 23

Clostridium botulinum has a distinctive appearance and odor and is easily detected in contaminated food.

Question 24

Aflatoxin from peanuts infected with Aspergillus flavus can cause serious illness, but not death.

Question 25

Proper cooking of meat and poultry and use of pasteurized milk and chlorinated water are important to avoid Campylobacter jejuni and Listeria monocytogenes.

Question 26

Activated lactoferrin can be sprayed on meats to help kill E. coli 0157:H7 and reduce the risk of food-borne illness.

Question 27

Keep hot foods hot (>140ºF) and cold foods cold (<40ºF).

Question 28

Most food-borne illnesses caused by bacteria show symptoms within a day or two, but onset in some types may be delayed for several days.

Question 29

Ciguatera poisoning, paralytic shellfish poisoning, and scombroid poisoning are all caused by microalgae.

Question 30

Meat and poultry inspection falls under the domain of the:

A) Center for Disease Control
B) Food and Drug Administration
C) Food Safety and Inspection Service
D) National Marine Fisheries Service
E) B and C

Question 31

A good sanitary practice in a fast food restaurant is for the food handler, who is not wearing gloves, to collect the money and make change.

Question 32

A number of bacteria can find their way into the human body through contaminated water.

Question 33

Refrigeration of seafood is critical to keep histamine formation to a minimum and prevent Morganella morganii.

Question 34

T or F. The spore form of bacteria is not destroyed as easily as the vegetative cells.

Question 35

Bacteria that require oxygen to grow are classified anaerobic.

Question 36

The effective way of avoiding yersiniosis from milk and pork
contaminated by Yersinia enterocollitica, is to pasteurize milk and cook pork till it reaches 160 ºF.

Question 37

Enterobacteriaceae can cause food-borne illness because they can pass through the gastrointestinal tract to the intestines and remain viable.

Question 38

Clostridium perfringenscan cause food-borne illness, but it is far less deadly than that caused by the toxin from Clostridium botulinum.

Question 39

In hot countries such as India, Southeast Asia, Africa, and South America, water contaminated with fecal matter is a source of Vibrio cholerae.

Question 40

Freezing will kill all pathogenic bacteria.

Question 41

ISO 9000 quality standards provide documentation of food quality standards internationally.

Question 42

Norwalk-like virus infections are caused by failure to refrigerate foods promptly.

Question 43

Cestodes and flukes are parasites that can invade human tissue and cause illness.

Question 44

Your neighbor serves delicious home-canned green beans. You know that she does not own a pressure canner. Why is this a concern? Should you discuss this with your neighbor? Why might this not be a concern in the "old South"?

Question 45

For each of the microorganisms below, write one or two sentences relating it to a concept in food preservation. Give it some thought and make sure of the relationship before starting. For example, for Clostridium botulinum you might write: Clostridium botulinum is present in low-acid, anaerobic food situations. Therefore, when canning meat, poultry, fish, or low-acid vegetables, one must use the pressure canner to provide the high heat needed to destroy the

Question 46

Explain the commercial and home methods used in canning and why specific foods are suited to a particular method.

Question 47

A consumer comes to you with a question about food safety. You don't know the
answer off the "top of your head." How would you find the answer? What other sources (not just in print) would you refer to in order to help you with the answer? List as many of these as you can.

Question 48

What is cross contamination and how can we avoid it?

Question 49

Irradiation extends the shelf life of foods by killing the microorganisms present.

Question 50

A tasting spoon may be the same spoon that is used for stirring.

Question 51

List several factors that may favor bacterial growth:

Question 52

Outline the preservation methods used in the food industry and the advantages and disadvantages of each.

Question 53

Discuss why each of the methods used to preserve foods is effective in keeping food safe for later consumption.

Question 54

Why is it important that we keep up-to-date on new forms of foodborne illnesses as they are discovered?

Question 55

Describe the techniques used in drying foods.

Question 56

Define the essential ingredients and their roles in preserving foods with sugar.

Question 57

As a student in an experimental food science lab, you have taken certain precautions to prevent food borne illness. Outline these precautions and explain why they are important.

Question 58

The USDA has the greatest responsibility of any agency in the federal government for ensuring a safe food supply.

Question 59

Eating raw seafood is a good health practice.

Question 60

Distinguish between: