Ch. 13 Flashcards Preview

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Flashcards in Ch. 13 Deck (43):
1

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

50%

2

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

microorganiisms

3

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

a low amount of humidity

4

pesticides are

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

5

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

additives

6

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

person recovering from surgery

7

is clostridium botulinum a neurotoxin

yes

8

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

liver

9

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

grill hamburgers to medium rare

10

what is false about fungi causing adverse food reactions

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

11

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

goiter

12

what is not an antioxidant used in the processing of food

propionic acid

13

the main symptom associated with clostridium botulinum intoxication is

paralysis

14

mycotoxins are most commonly found in

peanuts and grains

15

what is not a protective response to encountering food borne microbes

decreased metabolic rate

16

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

improve crop protection from pesticides and herbicides

17

what is most commonly associated with food borne illness

foods of animal origin

18

in what environment does clostridium botulinum flourish

alkaline

19

the two types of fungi are _____ molds

yeasts

20

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

140F

21

what is false regarding the proper refrigeration and freezing of food

thaw frozen meat and poultry on the kitchen counter

22

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

yeast and fungi

23

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

wash hands before handling food

24

what is not a recommended method for preventing cross contamination

using a porus wood cutting board

25

what is false concering the safe storage of leftovers

leftovers should be frozen after 1 week in the refrigeratior

26

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

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

27

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

enjoy local raw food specialties

28

the primary method used to perserve parma ham is by adding

salt

29

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

cooling

30

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

clostridium

31

pasteurization was first developed to kill microorganisms in _____

wine

32

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

MRSA

33

what is an antioxidant added to food as a preservative

vitamin c

34

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

nitrates

35

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

irradiation

36

chemicals used to help retain moisture in foods are called

humectants

37

what best describes the generally recognized as safe list

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

38

what is an example of a parasite

helminths

39

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

nervous

40

what is an example of a nerve toxin

mercury

41

the USDA regulates _____ farming standards in the US

organic

42

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

pesticides increase nutrient absorption in children

43

why is rBGH given to many US dairy cows

to increase milk production without increasing feed