Deck 13: How Safe Is Our Food Supply

Question 1

Bacteria, viruses, and fungi are examples of microbes.

Answer 1

True

Question 2

Josh and Ronnie are college friends who went to a cookout together. Despite eating the same foods at the cookout, Josh developed a food borne illness but Ronnie did not. Explain why a contaminated food does not cause illness in everyone who eats it.

Answer 2

NOT answered

Question 3

Lead absorption is decreased by the presence of ________ in the body.

A) calcium and vitamin D
B) calcium and iron
C) iron and selenium
D) selenium and vitamin C

Answer 3

B

Question 4

The HACCP system is proactive rather than reactive.

Question 5

The _______ step in the HACCP program enables the manufacturer to trace the source of the problem in the event of a food-borne illness outbreak.

A) Identify the critical control points
B) Establish critical limits
C) Establish monitoring procedure
D) Record keeping

Question 6

The _____monitor and investigate the incidence and causes of food-borne diseases.

A) Centers for Disease Control and Prevention
B) Environmental Protection Agency
C) Food and Drug Administration
D) United States Department of Agriculture

Question 7

The USDA Food Code provides recommendations for the handling and service of food in retail establishments.

Question 8

The responsibility for producing safe food to the marketplace falls on the shoulders of food manufacturers, producers, and distributors by implementing a HACCP system. You are a manufacturer who distributes eggs to cafeterias in schools. In the case of eggs, there is a large potential for contamination with the bacterium Salmonella. Adequate heating of the shelled egg will destroy Salmonella. The first three steps for your HACCP plan are 1) Conduct a hazard analysis. 2) Identify the critical control points. 3) Establish critical limits. Define each of these terms and provide a specific example for each step of your plan to ensure your eggs are safe when they leave your production facility.

Question 9

Which of the following does NOT influence whether or not someone gets sick from eating contaminated food?

A) Age of individual
B) Gender of the individual
C) Body size and overall health status of the individual
D) Amount of food consumed

Question 10

Which of the following individuals is least likely to experience food-borne illness?

A) Aimee, a 20 year old pregnant nurse
B) Chad, a 40 year old male with HIV
C) Tom, an 80 year old male on chemotherapy
D) Rachel, a 40 year old non-pregnant, non-lactating female

Question 11

HACCP is designed to

A) alert the public to prevent further food borne illness when it has occurred.
B) catch contamination after it has occurred.
C) clean up contamination after it has occurred.
D) prevent contamination.

Question 12

You are a food safety manager of a plant in Illinois that exports amaranth, a nutritionally-rich grain. Which of the following agencies would you contact to get information on food manufacturing processes in China?

A) Centers for Disease Control and Prevention
B) Department of Agriculture Food Safety and Inspection Service
C) Food and Agriculture Organization of the United Nations
D) World Health Organization

Question 13

The goal of the _____ is to reduce the incidence of food-borne illness by improving food safety practice and policies throughout the United States.

A) Centers for Disease Control and Prevention
B) Department of Agriculture Food Safety and Inspection Service
C) National Food Safety Initiative
D) World Health Organization

Question 14

The _____ ensures the safety and quality of foods sold across state lines with the exception of red meat, poultry, and egg products.

A) Centers for Disease Control and Prevention
B) Environmental Protection Agency
C) Food and Drug Administration
D) United States Department of Agriculture

Question 15

The majority of food borne illnesses occur from consuming food that is contaminated by

A) fecal matter from rodents.
B) insects.
C) microbes.
D) toxic chemicals.

Question 16

All microbes are pathogens.

Question 17

Food borne illness caused by pathogens that multiply in the human body are termed food-borne

A) injury.
B) intoxication.
C) illness.
D) infection.

Question 18

Young children are at greater risk for risk of food borne illness because their immune systems are immature.

Question 19

Cooking turkey to an internal temperature of 165 degree Fahrenheit is an example of which step in the HACCP system?

A) Conduct a hazard analysis
B) Identify the critical control points
C) Establish critical limits
D) Establish monitoring procedure

Question 20

Most cases of food-borne illnesses are a result of contamination within the food service establishment.

Question 21

The incidence of _____ infection is higher during the summer months when warm water favors its growth.

A) Campylobacter jejuni
B) Clostridium botulinum
C) Clostridium perfringens
D) Vibrio vulnificus

Question 22

Which of the following statements regarding Salmonella is FALSE?

A) Salmonella bacteria can infect the ovaries of hens and contaminate the eggs before the shells are formed.
B) One Salmonella-infected chicken can infect others.
C) Salmonella bacteria are most commonly found in undercooked chicken, unpasteurized milk, and untreated water.
D) Salmonella bacteria are killed by heat.

Question 23

Once a food is contaminated with a pathogen it is not safe to eat, even if it is prepared in a manner that destroys pathogens or toxins that are present.

Question 24

The deadliest of all bacterial food toxins is produced by

A) Campylobacter jejuni
B) Clostridium botulinum
C) Clostridium perfringens
D) Salmonella

Question 25

Cooking and freezing stop mold growth and successfully destroy toxins that might have already been produced.

Question 26

Which of the following is an anaerobic bacteria, and thus is called the "cafeteria germ"?

A) Campylobacter jejuni
B) Clostridium botulinum
C) Clostridium perfringens
D) Salmonella

Question 27

Cooking destroys toxins that are present on moldy food.

Question 28

Avoiding products made with unpasteurized milk will reduce the risk of Campylobacter jejuni and Listeria infection.

Question 29

Trichnicella spiralis is most commonly associated with pork products.

Question 30

Because _____ can be contaminated with botulism spores, it should never be fed to infants under 1 year of age.

A) cow's milk
B) eggs
C) honey
D) strawberries

Question 31

Unlike bacteria, the viruses that cause human diseases cannot grow and reproduce in foods.

Question 32

________ is the leading cause of acute bacterial diarrhea in developed countries.

A) Campylobacter jejuni
B) Clostridium botulinum
C) E. coli
D) Salmonella

Question 33

Pregnant women are at particular risk for _____ infections.

A) Camylobacter jejuni
B) Clostridium perfringens
C) Listeria
D) Salmonella

Question 34

Although there are key foods commonly linked with certain bacterial contamination, more and more different types of foods are becoming contaminated.

Question 35

Freezing destroys toxins that are present on moldy food.

Question 36

Which of the following statements is FALSE about viruses that make us sick?

A) Viruses can reproduce inside human cells.
B) Viruses that cause human diseases can grow and reproduce in foods.
C) Viruses reproduce in the human body by turning human cells into virus-producing cells.
D) Norovirus are responsible for about 50% of all food-borne gastrointestinal outbreaks in the US

Question 37

Thoroughly washing contaminated produce will effectively kill the E. coli bacterium present.

Question 38

Trichinella spriralis and Cryptosporidium parvum are

A) bacteria.
B) fungi.
C) mold.
D) parasites.

Question 39

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

Question 40

A _______ is an organism that lives at the expense of another.

A) bacteria
B) fungi
C) mold
D) parasite

Question 41

All of the following are preservation techniques that kill microbes EXCEPT

A) canning.
B) cooking.
C) freezing.
D) pasteurization.

Question 42

Exposure to alfatoxin can lead to

A) diabetes.
B) heart disease.
C) hypertension.
D) liver cancer.

Question 43

To establish tolerances for pesticides, the risk of toxicity is weighed against the benefit that the pesticide provides.

Question 44

The _____ method of pest control combines chemical and non-chemical methods and emphasizes the use of natural toxins.

A) Environmental safety health hazard plan
B) Insect tolerance application process
C) Integrated pest management
D) Pesticide residue tolerance control

Question 45

Which of the following is NOT a component of the Fight Bac! campaign?

A) Chill
B) Clean
C) Freeze
D) Separate

Question 46

A prion is a pathogenic protein that is the cause of degenerative brain diseases.

Question 47

Cliff is a college friend of yours who got a job this upcoming summer working in a seafood restaurant at the beach. He will be getting some great discounts on the food because he will be working there. What are the appropriate recommendations to Cliff to minimize the agricultural and industrial contaminants in the fish, lobster, and crab that he will be eating throughout the summer? What are the best cooking methods for fish?

Question 48

You went to a cookout with some friends and you noticed that Bob, who was grilling hamburgers, returned the cooked hamburgers to the same plate that held the raw hamburgers. Define cross-contamination and explain how this scenario is an example of cross-contamination. What would be the appropriate way to prevent cross-contamination in the scenario provided?

Question 49

What is the Fight Bac! campaign?

Question 50

The high temperatures of canning, cooking, and pasteurizing ______microbes, and the low temperatures of freezing and refrigeration ______ microbes.

A) kill, kill
B) kill, slow the growth of
C) slow the growth of, kill
D) slow the growth of, slow the growth of

Question 51

This graph shows pesticide contents found among samples of domestically-produced food versus imported food. Review the graph, and then select that statement that is FALSE.

A) The majority of domestic and imported foods contain no pesticide residues.
B) Pesticide residues exceeding tolerance limits are a greater issue for domestic rather than imported foods.
C) More domestic than imported foods contain pesticide residues.
D) All of these statements are false statements.

Question 52

Between _____ degrees Fahrenheit, bacteria will multiply the most rapidly.

A) 10-32
B) 35-45
C) 41-135
D) 145-165

Question 53

Which of the following is NOT a benefit of organic food production techniques?

A) Decreases quantity of pesticides introduced into food supply
B) Minimizes farm workers' exposure to pesticides
C) Organic foods are risk-free of microbial food-borne illness
D) All of these are benefits of organic food production techniques.

Question 54

Cross-contamination can occur when uncooked foods containing live microbes come into contact with foods that have already been cooked.

Question 55

The groundwater has been contaminated by an industrial pollutant. Which of the following animals will have the greatest concentrations of the pollutants?

A) Large fish
B) Microscopic animals
C) Small marine animals
D) Water plants

Question 56

Locally grown produce contains _____ of pesticides as compared to produce that is shipped across the country for sale in grocery stores.

A) a higher amount
B) the same amount
C) a lower amount

Question 57

Explain how contaminants move through the food chain into our foods, as illustrated by this graphic. Answer the following in your response: where do industrial pollutants and agricultural chemicals generally enter the food supply? Why are fat-soluble contaminants so harmful to us? What is bioaccumulation? How does it occur?

Question 58

What is the controversy surrounding Bovine somatotropin (bST)?

Question 59

Which of the following bacteria is most likely growing in a bulging can of green beans?

A) Campylobacter jejuni
B) Clostridium botulinum
C) Clostridium perfringens
D) Vibrio vulnificus

Question 60

Which of the following statements regarding the control of microbial growth is FALSE?

A) Most bacteria grow best at a pH near neutral.
B) Most bacteria grow best in conditions without oxygen.
C) Bacteria need water to grow.
D) All of these statements are true.

Question 61

Recombinant DNA is another term for regular DNA.

Question 62

Cold pasteurization is also referred to as

A) canning.
B) freezing.
C) irradiation.
D) modified atmosphere packaging.

Question 63

Genetic engineering has sped up the process of improving the traits of organisms. Which of the following describes the process of engineering a genetically modified plant?

A) Desired gene is identified and "cut out" of plant → DNA is integrated into chromosomes → modified plant cells are placed into cell culture
B) Modified plant cells are placed into cell culture → desired gene is identified and "cut out" of plant → DNA is integrated into chromosomes
C) DNA is integrated into chromosomes → modified plant cells are placed into cell culture → desired gene is identified and "cut out" of plant
D) Desired gene is identified and "cut out" of plant → modified plant cells are placed into cell culture → DNA is integrated into chromosomes

Question 64

Which of the following statements is true about food irradiation?

A) This technique reduces consumer exposure to chemical pesticides.
B) This technique is not promoted by the National Food Safety Initiative.
C) This technique introduces carcinogens into foods.
D) This technique is used to allow sale of previously contaminated foods.

Question 65

Describe one consumer concern and one environmental concern as related to genetically modified crops.

Question 66

Which of the following statements is FALSE about why food irradiation is infrequently used in the United States?

A) Lack of facilities to irradiate food
B) Public suspicion of this technology to keep food safe
C) The food becomes radioactive and thus harmful to health
D) All of these statements are true.

Question 67

Genetically modified rice, called golden rice, is an example of how genetic engineering is used to

A) create a product that has a greater consumer appeal.
B) increase the nutrient quality of a food.
C) increase the shelf life a food.
D) make a food more insect resistant.

Question 68

Explain how biotechnology can be used to address world hunger and malnutrition.

Question 69

The FDA regulates direct, but not indirect, food additives.

Question 70

Those substances on the _____ are not subject to food additive regulation.

A) Delaney List
B) GRAS list
C) MAP list
D) Food Additives Amendment

Question 71

Biotechnology is the process of manipulating life forms via genetic engineering.

Question 72

Why is it that an open package of refrigerated cheddar cheese will be moldy in a few days, but an unopened package will stay fresh for weeks?

Question 73

Which of the following federal agencies does NOT work to ensure the safety of the GM plants and foods?

A) CDC
B) EPA
C) FDA
D) USDA

Question 74

The Delaney Clause is

A) a part of the 1958 Food Additives Amendment.
B) a zero tolerance limit.
C) related to cancer-causing substances in foods.
D) All of these are components to the Delaney Clause.

Question 75

Color additives that are classified as "certified" have undergone rigorous testing that ensures humans will not have adverse reactions from their use in foods.

Question 76

The nutrient losses that occur as a result of food irradiation are _____ those lost in canning or refrigerated storage.

A) higher than
B) the same as
C) lower than

Question 77

Some individuals are allergic or sensitive to certain food additives.

Question 78

It is very easy to identify foods that have been genetically modified.

Question 79

Robin purchased pasta primavera, which was packaged using modified atmosphere packaging (MAP) and requires refrigeration until she cooks it. Explain the MAP technique, the advantages of packaging using this technique, and the food safety issues Robin should be aware of with the pasta.

Question 80

Food additives are used to maintain freshness of food, add nutrients that may be lacking in the diet, and retain moisture.