Deck 20: Consumer Concerns About Foods and Water

Question 1

Clostridium botulinum poisoning is a hazard associated with which of the following foods?

A) fresh carrots
B) rotting vegetables
C) undercooked poultry
D) improperly canned vegetables

Answer 1

D

Question 2

Among food-borne infections, which of these pairs of organisms are the chief cause of illness / chief cause of death?

A) Listeria / Yersinia
B) Salmonella / Listeria
C) Giardia / Campylobacter
D) Campylobacter / Salmonella

Answer 2

B

Question 3

Two or more cases of a similar illness resulting from the consumption of a common food is termed which of the following?

A) a rash
B) an outbreak
C) an epidemic
D) a toxic incidence

Answer 3

B

Question 4

From the list below, identify the characteristic associated with botulism illness?

A) It is rarely fatal and victims usually recover completely.
B) It is caused by a toxic compound produced by a microbe rather than by invasion of pathogenic bacteria.
C) It is caused by ingestion of food contaminated with a combination of aflatoxin and mould.
D) It most often occurs from eating foods that were stored under aerobic conditions of high pH.

Question 5

According to Canadian Public Health experts, how many people in the Canada experience food-borne illness every year?

A) 0.5 million
B) 12 million
C) 76 million
D) 150 million

Question 6

Which of these organisms is responsible for producing the most common food toxin?

A) Escherichia coli
B) Vibrio vulnificus
C) Staphylococcus aureus
D) Lactobacillus acidophilus

Question 7

The industrial application of heat to inactivate most but not all bacteria in a food is commonly known as which of the following processes?

A) sanitization
B) sterilization
C) pasteurization
D) depathogenation

Question 8

From the list below, identify a characteristic of botulism?

A) A chief symptom is diarrhea.
B) A full recovery may take years.
C) It is caused by the organism Staphylococcus aureus.
D) It is a toxicant produced in foods stored under aerobic conditions.

Question 9

Which of the following is the international agency that has adopted standards to regulate the use of pesticides?

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

Question 10

A patient with a high temperature complains of headache, stomachache, fever, and vomiting. Upon questioning, he admits to eating several raw eggs the day before. The most likely organism causing these symptoms is which of the following?

A) blank E. coli
B) Salmonella
C) Perfringens
D) Campylobacter jejuni

Question 11

What government agency is charged with protecting the safety of Canada's food supply?

A) The Food Safety and Security Agency
B) The Canadian Food Inspection Agency
C) The Antiterrorism Subcommittee on Food Security
D) The FDA subcommittee on Food Safety and Hazards Agency

Question 12

The potential of a substance to harm someone is known as which of the following terms?

A) hazard
B) toxicity
C) risk level
D) safety level

Question 13

Which of the following is an example of food intoxication?

A) addition of alkaline and acidic agents to foods
B) illness produced by acute over-consumption of high-fat foods
C) addition of alcohol-containing beverages in the cooking of foods
D) illness produced from ingestion of food contaminated with natural toxins

Question 14

According to the Canadian Food Inspection Agency, which of the following is the leading food safety concern?

A) food additives
B) pesticide residues
C) food-borne illnesses
D) environmental contaminants

Question 15

Which of these terms describes the possibility of harm from normal use of a substance?

A) hazard
B) toxicity
C) bioinsecurity
D) food insecurity

Question 16

Which of the common symptoms below is not among those associated with food-borne illness, caused by the Salmonella organism

A) diarrhea
B) vomiting
C) abdominal cramps
D) low body temperature

Question 17

Infections by which of the following microbes may be fatal in more than 20 percent of high risk individuals?

A) Listeria
B) Escherichia coli
C) Staphylococcus aureus
D) Clostridium perfringens

Question 18

Which of these terms defines the measure of the probability and severity of harm?

A) risk
B) safety
C) hazard
D) toxicity

Question 19

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and food-borne disease?

A) The Two-Forty-One-Forty rule
B) Safe Handling Certification Program
C) Hazard Analysis Critical Control Points
D) North American Residue Monitoring Program

Question 20

Which of the following is not among the most common symptoms of food-borne infection caused by Salmonella bacteria?

A) fever
B) cramps
C) diarrhea
D) double vision

Question 21

More than 50 percent of our imported food comes from which of the following countries?

A) Mexico
B) China
C) Brazil
D) United States

Question 22

Which of the following is the most appropriate method to thaw turkey?

A) in the refrigerator
B) at room temperature
C) on top of a warm oven
D) under very low heat in the oven

Question 23

Which of the following foods is best known to transmit hepatitis?

A) poultry
B) seafood
C) legumes
D) raw vegetables

Question 24

Which of the following events would most likely result from placing cooked hamburger patties on the same plate that held the uncooked patties?

A) flavour declination
B) meat juice retention
C) fat drippings exudation
D) microbial cross-contamination

Question 25

What unintended benefit is derived from the freezing of fish by the food industry?

A) The fish becomes tenderized.
B) Mature parasitic worms are killed.
C) Botulinum toxin becomes inactivated.
D) The toxins from hepatitis A and B are destroyed.

Question 26

Which of the following is NOT a feature of the swine flu virus?

A) It is also called the H1N1 virus.
B) It can be transmitted by eating infected pork.
C) It is considered only a mildly contagious viral infection.
D) It is spread mainly via coughs and sneezes of infected individuals.

Question 27

Which of the following practices is safest for minimizing microbial contamination of prepared foods?

A) Store food in a controlled atmosphere of chlorine bleach vapours
B) Restrict the food's exposure at room temperature to a maximum of 4-6 hours
C) Restrict the food's exposure between 4°C and 60°C to a maximum of 2 hours
D) Store food under air-tight conditions at a temperature of 0°C for a maximum of 1 month

Question 28

What country accounts for most of the reported cases of mad cow disease?

A) China
B) Hong Kong
C) United States
D) United Kingdom

Question 29

Why is ground meat more susceptible to microbial contamination than non-ground meat?

A) It has more surface area.
B) It is usually undercooked.
C) It has a higher fat content.
D) It is not inspected as often.

Question 30

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?

A) 5-10 seconds
B) 20 seconds
C) ½-1 minute
D) 3 minutes

Question 31

To minimize the possibility of food-borne illness, hamburger should be cooked to an internal temperature of at least which of the following?

A) 52°C
B) 60°C
C) 71°C
D) 91°C

Question 32

Which of the following foods are associated with illness from Salmonella?

A) raw vegetables
B) pickled vegetables
C) home-canned vegetables
D) raw meats, poultry, and eggs

Question 33

All but one of the following are properties associated with the cooking of hamburgers, which one is it?

A) Colour alone is usually indicative of "doneness."
B) Burgers should be cooked to an internal temperature of 71°C.
C) Some burgers will retain some pink colour even when cooked to 79°C.
D) Some burgers will turn brown before reaching the recommended temperature.

Question 34

A child is brought into the emergency room with breathing difficulties. He also has difficulty swallowing and speaking. The mother mentions that he ate some home-canned beans yesterday. You suspect microbiological food poisoning. The most likely toxin is which of these?

A) botulinum toxin
B) giardiasis toxin
C) Salmonella toxin
D) campylobacteria toxin

Question 35

Which of the following is especially susceptible to microbial growth ?

A) chicken stored in the freezer
B) Fruit juice stored in the refrigerator
C) Ground meat
D) canned meat

Question 36

Which of the following is the major food source for transmission of Campylobacter bacteria?

A) raw poultry
B) uncooked seafood
C) imported soft cheeses
D) undercooked beef hot dogs

Question 37

Scenario: a food-borne illness outbreak was reported after employees of a national chain restaurant had used the same knife to cut raw meat products as they did for vegetables. Which of the following terms most likely describes the employees' neglect that led to the patrons of the restaurant becoming ill?

A) contamination
B) cross-contamination
C) Hazard Analysis Critical Control Points
D) inappropriate monitoring of food temperatures

Question 38

The Canadian Food Inspection Agency recommends that 'safe handling instructions' appear on one of the following food items listed below, which it is?

A) raw ground walnuts
B) cooked deli salomi
C) smoked fish
D) fresh ground poultry

Question 39

In cows infected with mad cow disease, which of the following tissues is generally free of the infectious agents?

A) brain
B) muscle
C) intestines
D) central nervous system

Question 40

You work part-time at a local diner and an older employee tells you that one of the worst oversights he sees is the workers' disregard for the "danger" zone. Which of the following applies to this employee's warning?

A) keeping the freezer at 1°C
B) serving raw seafood without proper cooking techniques
C) keeping beef patties on a warm grill (57°C) for up to 3 hours
D) not disposing of egg shells immediately after use and allowing them to sit on countertops

Question 41

Which of the following is an example of a food preservation technique?

A) irradiation used to sterilize spices
B) carotenoids used to retard formation of nitrosamines
C) sulphites used to retard growth of pathogenic organisms
D) nitrites used to form unique radiolytic particles when the food is overheated

Question 42

What is the safe refrigerator storage time for uncooked steaks, cooked chicken, opened packages of luncheon meats, and tuna salad?

A) 1-2 days
B) 3-5 days
C) 1 week
D) 2-4 weeks

Question 43

You are presenting a general seminar at a food safety convention. At the end of your talk, an audience member barrages you with questions about irradiation of foods causing people to be exposed to radioactive food. How should you respond?

A) Irradiation techniques do not in any way produce radioactive foods.
B) There is only cause for concern when treating foods such as milk, grapefruits, eggs, and high-fat meats.
C) Radioactive foods have been approved for consumption by the Canadian Medical Association, the FAO, and the WHO.
D) Cold pasteurization is the only technique that results in radioactive foods and as long as they are avoided, there is no cause for concern.

Question 44

All but one of the following is/are a good practice(s) to help prevent food-borne illness.

A) Use hands to mix foods.
B) Thaw meats in the refrigerator.
C) Use a meat thermometer to avoid undercooking.
D) Use hot, soapy water to wash hands, utensils, and countertops.

Question 45

All but one of the following are characteristics of oysters in the diet, which one is it?

A) They are the primary factor in traveller's diarrhea.
B) Eating them raw is a risk factor for some bacterial infections.
C) Some oyster-borne microbes are destroyed when the consumer drinks alcohol.
D) Many oyster-borne bacteria, but not viruses, are destroyed by some hot sauces.

Question 46

Which of the following is inappropriate advice on sanitation for someone travelling to another country?

A) Drink all beverages without ice.
B) Drink bottled carbonated beverages.
C) Boil the local water before use to kill microbes.
D) Eat fruits and vegetables raw with their skins to decrease risk from wash-water contamination.

Question 47

Among the following organisms, which is primarily responsible for causing "traveller's" diarrhea?

A) Vibrio
B) Escherichia coli
C) Staphylococcus aureus
D) Clostridium botulinum

Question 48

A patient reports that since returning from overseas travel to a developing country, she has been experiencing stomach cramps and diarrhea. Which of the following food-borne organisms is most likely responsible for these symptoms?

A) blankE. coli
B) Clostridium botulinum
C) Clostridium perfringens
D) Listeria monocytogenes

Question 49

All but one of the following is the chief reason irradiation isn't used for preserving dairy products, which one is it?

A) It imparts off flavours
B) It coalesces the fat particles
C) It is inefficient at killing microorganisms
D) It results in high amounts of radioactive food particles

Question 50

All but one of the following are characteristics of raw oyster consumption, which one is it?

A) Freezing for 24 hours kills the hepatitis virus.
B) Some hot sauces can kill the bacteria found in them.
C) Some people who drink alcohol are protected from oyster-borne illness.
D) People with weakened immune systems are especially vulnerable to oyster-borne illness.

Question 51

All but one of the following describes associations between vegetable preparation and vitamin preservation, which one is it?

A) Vegetables should be washed before cutting to reduce vitamin losses.
B) After a vegetable is picked, vitamin synthesis stops but vitamin degradation continues.
C) Vegetables should be cooked in water rather than by steaming to minimize vitamin losses.
D) Vegetables should be stored in the refrigerator until used to preserve vitamin content.

Question 52

What is the minimum recommended safe temperature to heat leftovers?

A) 60°C
B) 67°C
C) 74°C
D) 82°C

Question 53

Which of the following methods of thawing meats or poultry increases health risk?

A) in the refrigerator
B) at room temperature
C) in a microwave oven
D) under cool running water

Question 54

All but one of the following common foods has been approved for irradiation, which one is it?

A) potatoes
B) milk
C) wheat
D) strawberries

Question 55

All but one of the following is a feature of irradiated foods, which one is it ?

A) The World Health Organization has not approved food irradiation.
B) The labels of all foods except for meats must indicate treatment by irradiation.
C) Irradiation of foods such as strawberries and mangoes hastens their ripening.
D) The irradiation label is not required on commercially prepared foods that contain irradiated ingredients.

Question 56

If you suspect that you are suffering from a food-borne illness, appropriate actions to take include all of the following EXCEPT

A) Refrain from eating or drinking any more of the tainted product.
B) Drink clear liquids to help combat diarrhea and vomiting, and call a physician.
C) Find a portion of the remaining suspected food and ask someone else to taste it to detect any off flavours.
D) Find the remainder of the suspected food items, label them and store in the refrigerator for possible inspection by health authorities.

Question 57

Consumption of raw oysters is known to cause which hepatitis type?

A) type A
B) type B
C) type C
D) type D

Question 58

What processing method allows for cartons of milk to be shelved in grocery stores at room temperature?

A) prolonged pasteurization
B) boiling for exactly 10 minutes
C) ultrahigh temperature treatment
D) combination irradiation/pasteurization

Question 59

What are the chances of contracting diarrhea while travelling to other countries?

A) 1 in 2
B) 1 in 10
C) 1 in 100
D) 1 in 1000

Question 60

Which of the following is a common term to describe the process of irradiation?

A) UHT treatment
B) radura treatment
C) cold pasteurization
D) pulsed electron beam

Question 61

Of the following types of seafood, which should be consumed in the smallest amount by pregnant and lactating women?

A) shrimp
B) canned light tuna
C) pollack and catfish
D) white albacore tuna

Question 62

What is the principal factor related to solanine concentration in potatoes?

A) contamination
B) irradiation malfunction
C) soil heavy metal content
D) improper storage conditions

Question 63

One of the following is a feature of naturally occurring food toxicants, which one is it?

A) Lima beans contain deadly cyanide compounds.
B) The toxic solanine in potatoes is inactivated by cooking.
C) The toxic laetrile in certain fruit seeds is a moderately effective cancer treatment.
D) Mustard greens and radishes contain compounds that are known to worsen a cholesterol problem.

Question 64

What term is used to describe the highest level of a pesticide that is allowed in a food when the pesticide is used according to label directions?

A) toxicity level
B) tolerance level
C) risk concentration
D) optimum concentration

Question 65

Which of the following is a characteristic of heavy metals in the Canadian food supply?

A) Virtually all fish contain mercury.
B) Mercury contamination of fish is most severe in tuna.
C) Toxicity is most severe in the elderly population.
D) Contamination is usually greater in farm-raised fish than in ocean fish.

Question 66

Which of these nutrients in foods are most vulnerable to losses during food handling and preparation?

A) trace minerals
B) fat-soluble vitamins
C) polyunsaturated fats
D) water-soluble vitamins

Question 67

Many countries restrict the varieties of commercially grown lima beans due to the seed's content of which of the following toxicants?

A) cyanide
B) solanine
C) goitrogens
D) hallucinogens

Question 68

What organization is responsible for enforcing the tolerances that are set for a pesticide on food?

A) Health Canada
B) Canadian Food Inspection Agency
C) Environment Canada
D) Pesticide Regulation Agency

Question 69

What is the primary source of dietary mercury?

A) seafood
B) legumes
C) unfiltered water
D) undercooked poultry

Question 70

Which of the following are examples of heavy metals?

A) mercury and lead
B) iron and chromium
C) carbon and nitrogen
D) molybdenum and fluoride

Question 71

The CFIA monitors pesticides by sampling using which of the following criteria?

A) all food shipments for all pesticides
B) all food shipments for some pesticides
C) some food shipments for all pesticides
D) some food shipments for some pesticides

Question 72

One of the following isn't a match between a naturally occurring toxin and its food, which one is it ?

A) solanine in potatoes
B) goitrogens in cabbage
C) cyanogens in lima beans
D) acrylamides in tomatoes

Question 73

Which of the following activities is an example of heavy metal exposure from foods?

A) cooking foods for prolonged periods in iron skillets
B) ingesting food containing high amounts of mercury
C) ingesting food supplements containing high levels of calcium and sodium salts
D) cooking foods over superheated charcoal containing high levels of copper and iron

Question 74

Which of these organizations is responsible for setting tolerance guidelines for the use of a pesticide on food?

A) Health Canada
B) Canadian Food Inspection Agency
C) Environment Canada
D) Pesticide Regulation Agency

Question 75

Which of the following is associated with solanine?

A) It is not destroyed by cooking.
B) It enhances absorption of lead.
C) It antagonizes the thyroid gland.
D) It is destroyed when potatoes start to sprout.

Question 76

The extent to which an environmental contaminant becomes harmful is dependent primarily on which of these factors?

A) its persistence
B) its solanine content
C) its soil absorption efficiency
D) its water solubility characteristics

Question 77

Which of the following is a feature of an organic halogen?

A) heavy metal
B) safe additive
C) toxic chemical
D) component of most proteins

Question 78

The increase in the concentration of contaminants in the tissues of animals high on the food chain is termed which of the following?

A) bioaccumulation
B) hyperconcentration
C) evolutionary containment
D) functional high-level accumulation

Question 79

All of the following are characteristics of mercury in nutrition EXCEPT

A) Mercury toxicity damages the developing brain.
B) Farm-raised fish typically have less mercury than wild-caught fish.
C) Larger fish have less muscle mercury due to the dilutional effect of size.
D) The Canadian Food Inspection Agency enforces the mercury levels found in in fish.

Question 80

Your friend Mark is an avid organic food consumer. He believes that natural foods are the only way to avoid the chemicals that farmers "poison" their crops with. You warn Mark that not all natural foods are free from toxins; indeed, that many foods contain naturally occurring toxic substances. The example you provide could be the solanine commonly found in which of these foods?

A) beets
B) broccoli
C) potatoes
D) corn