Ch. 13

Question 1

it is estimated that over _____ percent of the US population has symptoms of food-borne illness without knowing or reporting it

Answer 1

50%

Question 2

according to the CDC, the majority of food infections are caused by _____

Answer 2

microorganiisms

Question 3

what environmental conditions would not affect the survival and reproduction of food microorganisms

Answer 3

a low amount of humidity

Question 4

pesticides are

Answer 4

chemicals used in the field and instorage areas to decrease destruction caused by insects and fungus

Question 5

monosodium glutamate, iodine added to table salt, and calcium added to orange juice are all examples of _____

Answer 5

additives

Question 6

what people have the lease amount of risk of suffering serious consequences from a food borne illness

Answer 6

person recovering from surgery

Question 7

is clostridium botulinum a neurotoxin

Answer 7

yes

Question 8

hepatitis A is a food borne virus that can result in _____ damage

Answer 8

liver

Question 9

to avoide food borne illness at your next barbeque, its a good idea to not ____

Answer 9

grill hamburgers to medium rare

Question 10

what is false about fungi causing adverse food reactions

Answer 10

many species of fungi can cause serious illness in otherwise healthy people

Question 11

the addition of iodine to table salt has decreased the incidence of

Answer 11

goiter

Question 12

what is not an antioxidant used in the processing of food

Answer 12

propionic acid

Question 13

the main symptom associated with clostridium botulinum intoxication is

Answer 13

paralysis

Question 14

mycotoxins are most commonly found in

Answer 14

peanuts and grains

Question 15

what is not a protective response to encountering food borne microbes

Answer 15

decreased metabolic rate

Question 16

the original objective in the development of gmo’s was to

Answer 16

improve crop protection from pesticides and herbicides

Question 17

what is most commonly associated with food borne illness

Answer 17

foods of animal origin

Question 18

in what environment does clostridium botulinum flourish

Answer 18

alkaline

Question 19

the two types of fungi are _____ molds

Answer 19

yeasts

Question 20

a temperature range between 40F and _____ is referred to as the “danger zone” of food borne illness

Answer 20

140F

Question 21

what is false regarding the proper refrigeration and freezing of food

Answer 21

thaw frozen meat and poultry on the kitchen counter

Question 22

roquefort cheese, cocolate, and wine are all made using which of the following microorganisms?

Answer 22

yeast and fungi

Question 23

the easiest and most effective way to prevent food borne illnesses is to

Answer 23

wash hands before handling food

Question 24

what is not a recommended method for preventing cross contamination

Answer 24

using a porus wood cutting board

Question 25

what is false concering the safe storage of leftovers

Answer 25

leftovers should be frozen after 1 week in the refrigeratior

Question 26

what is a good food safety practice to employ when cooking or consuming eggs?

Answer 26

casseroles made with eggs should reach an internal temperature of 160F before being eaten

Question 27

to avoide food borne illness when traveling to another country you should not

Answer 27

enjoy local raw food specialties

Question 28

the primary method used to perserve parma ham is by adding

Answer 28

salt

Question 29

what food preservation method does not limit sjpoilage by drawing water out of foods, making them inhospitable to bacterial growth

Answer 29

cooling

Question 30

the proper steps developed for canning foods ensures that all endospores of _____ botulinum are eliminated when followed carefully

Answer 30

clostridium

Question 31

pasteurization was first developed to kill microorganisms in _____

Answer 31

wine

Question 32

the antibiotic resistant bacteria that is thought to result from the use of antibiotics in animals is

Answer 32

MRSA

Question 33

what is an antioxidant added to food as a preservative

Answer 33

vitamin c

Question 34

what additive gives ham, hot dogs, and bologna their pink color

Answer 34

nitrates

Question 35

a process that uses gamma rays to eliminate harmful bacteria in meat and poultry is called

Answer 35

irradiation

Question 36

chemicals used to help retain moisture in foods are called

Answer 36

humectants

Question 37

what best describes the generally recognized as safe list

Answer 37

catalogue of food additives generally regarded as safe; established in 1958 by the US congress

Question 38

what is an example of a parasite

Answer 38

helminths

Question 39

which human organ system is most affected by toxic levels of mercury

Answer 39

nervous

Question 40

what is an example of a nerve toxin

Answer 40

mercury

Question 41

the USDA regulates _____ farming standards in the US

Answer 41

organic

Question 42

what is not a good explanation of why children are more sensitive to pesticides than adults

Answer 42

pesticides increase nutrient absorption in children

Question 43

why is rBGH given to many US dairy cows

Answer 43

to increase milk production without increasing feed