Question 1

____________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

Accepted Answer

A)   Listeria
B)   Salmonella
C)   O157:H7
D)   Clostridium botulinumE) A) and B)
F) C) and D) A

Question 2

The greatest health risk from food today is contamination via

Accepted Answer

A)   fungi.
B)   viruses and bacteria.
C)   parasites.
D)   prions.E) A) and B)
F) A) and C)

Question 3

A new food preservation method, aseptic processing, is especially useful for

Accepted Answer

A)   whole grain cereals.
B)   fruit juices.
C)   meats.
D)   spices.E) All of the above
F) A) and C)

Question 4

Which of the following can produce a foodborne infection?

Accepted Answer

A)   Clostridium perfringens and Salmonella
B)   Clostridium botulinum and Staphylococcus aureus
C)   Salmonella and Clostridium botulinum
D)   Staphylococcus aureus and Clostridium perfringensE) A) and C)
F) None of the above

Question 5

O157:H7 produces _____________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.

Accepted Answer

A)   an infection
B)   urea
C)   spores
D)   a toxinE) B) and C)
F) C) and D)

Question 6

Toxin-producing bacteria, such as Clostridium botulinum, that end up in food cause a disorder called a foodborne _______________.

Accepted Answer

The answer of Toxin-producing bacteria, such as Clostridium botulinum, that...

Question 7

Salmonella, Listeria,E. coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

Accepted Answer

A)   kidney failure.
B)   high fever.
C)   death.
D)   liver failure.E) A) and B)
F) A) and C)

Question 8

Which of the following agencies regulates pesticides?

Accepted Answer

A)   Environmental Protection Agency
B)   FDA
C)   National Marine Fishery Service
D)   USDAE) A) and D)
F) All of the above

Question 9

Listeriosis is of particular concern for pregnant women since they are about ____ times more likely to get this infection than other healthy adults

Accepted Answer

A)   5
B)   10
C)   20
D)   25E) A) and B)
F) A) and C)

Question 10

Sugar acts as a food preservative by

Accepted Answer

A)   increasing the acidity of food.
B)   reducing the amount of free water in food.
C)   increasing the water activity of the food.
D)   directly killing disease-producing microbes.E) A) and D)
F) All of the above

Question 11

Which of the following is not characteristic of Salmonella foodborne illness?

Accepted Answer

A)   It is seldom fatal.
B)   Symptoms may develop in 5 to 72 hours.
C)   It can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours.
D)   It can cause acute respiratory failure.E) All of the above
F) None of the above

Question 12

Food commonly associated with Salmonella intoxication are

Accepted Answer

A)   gravies and sauces.
B)   chicken and eggs.
C)   seafood and raw fish.
D)   custards and cream-filled pastries.E) A) and D)
F) A) and C) B

Question 13

Control of agricultural pests with the use of natural predators, parasites, or pathogens describes

Accepted Answer

A)   biological pest management.
B)   sustainable agriculture.
C)   biotechnology.
D)   GRAS.E) All of the above
F) C) and D)

Question 14

All of the following are true about ground meats exceptE. coli.

Accepted Answer

A)   With proper hand-washing, it is safe to eat raw hamburger.
B)   Undercooked ground beef is a potential source of
C)   Bacteria that are normally present on the surface of meats are distributed throughout the meat product.
D)   Ground meats must be cooked to an internal temperature of at least 160 °\degree° F. E) All of the above
F) None of the above A

Question 15

Avoid coughing and sneezing over foods, even when you are healthy. Cover cuts on hands. This helps stop _______________ bacteria from entering food

Accepted Answer

Staphyloco...

Question 16

Increasing the acid content of a food is especially effective in preventing the growth of

Accepted Answer

A)   yeast.
B)   molds.
C)   Clostridium botulinum.
D)   Staphylococcus aureus.E) B) and D)
F) All of the above

Question 17

Which of the following can produce a foodborne intoxication?

Accepted Answer

A)   Clostridium botulinum and Salmonella
B)   Salmonella and Staphylococcus aureus
C)   Staphylococcus aureus and Clostridium botulinum
D)   Clostridium perfringens and Staphylococcus aureusE) All of the above
F) A) and C)

Question 18

_______________ is a food preservation process that exposes food to ionizing energy, preventing microbial growth

Accepted Answer

Food irrad...

Question 19

All of the following are potential risks of pesticides except

Accepted Answer

A)   increased rates of birth defects and cancer with chronic exposure.
B)   creation of new and resistant species of pests.
C)   increased food costs.
D)   unintentional distribution of pesticides via groundwater.E) B) and C)
F) None of the above

Question 20

All of the following are good instructions for preventing foodborne illness except

Accepted Answer

A)   always wash your hands after handling raw meat, fish, poultry, or eggs.
B)   do not buy or use food from a bulging can.
C)   when shopping, select meat, poultry, or fish first.
D)   wash all utensils that have come in contact with raw meat or fish after using.E) B) and C)
F) A) and D)

Exam 13: Safety of Our Food Supply

____________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

Correct AnswerverifiedA

The greatest health risk from food today is contamination via

Correct AnswerverifiedShow Answer

A new food preservation method, aseptic processing, is especially useful for

Correct AnswerverifiedShow Answer

Which of the following can produce a foodborne infection?

Correct AnswerverifiedShow Answer

O157:H7 produces _____________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.

Correct AnswerverifiedShow Answer

Toxin-producing bacteria, such as Clostridium botulinum, that end up in food cause a disorder called a foodborne _______________.

Correct AnswerverifiedShow Answer

Salmonella, Listeria,E. coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

Correct AnswerverifiedShow Answer

Which of the following agencies regulates pesticides?

Correct AnswerverifiedShow Answer

Listeriosis is of particular concern for pregnant women since they are about ____ times more likely to get this infection than other healthy adults

Correct AnswerverifiedShow Answer

Sugar acts as a food preservative by

Correct AnswerverifiedShow Answer

Which of the following is not characteristic of Salmonella foodborne illness?

Correct AnswerverifiedShow Answer

Food commonly associated with Salmonella intoxication are

Correct AnswerverifiedB

Control of agricultural pests with the use of natural predators, parasites, or pathogens describes

Correct AnswerverifiedShow Answer

All of the following are true about ground meats exceptE. coli.

Correct AnswerverifiedA

Avoid coughing and sneezing over foods, even when you are healthy. Cover cuts on hands. This helps stop _______________ bacteria from entering food

Correct AnswerverifiedStaphyloco...View AnswerShow Answer

Increasing the acid content of a food is especially effective in preventing the growth of

Correct AnswerverifiedShow Answer

Which of the following can produce a foodborne intoxication?

Correct AnswerverifiedShow Answer

_______________ is a food preservation process that exposes food to ionizing energy, preventing microbial growth

Correct AnswerverifiedFood irrad...View AnswerShow Answer

All of the following are potential risks of pesticides except

Correct AnswerverifiedShow Answer

All of the following are good instructions for preventing foodborne illness except

Correct AnswerverifiedShow Answer

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Staphyloco...
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Food irrad...
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