Which of the following can produce a foodborne infection?
Clostridium perfringens and Salmonella
Clostridium botulinum and Staphylococcus aureus
Salmonella and Clostridium botulinum
Staphylococcus aureus and Clostridium perfringens
answer
Clostridium perfringens and Salmonella
question
There is no easy way to test for pathogens such as
Listeria.
Salmonella.
E. coli O157:H7.
Norovirus.
answer
Norovirus.
question
Which of the following naturally occurring substances limits the absorption of calcium and iron?
Oxalic Acid
Avidin
Solanine
Safrole
answer
Oxalic Acid
question
A common cause of foodborne illness that results from sneezing or coughing over food is
Salmonella.
Clostridium perfringens.
Staphylococcus aureus.
Campylobacter jejuni.
answer
Staphylococcus aureus.
question
All of the following are good instructions for preventing foodborne illness except
always wash your hands after handling raw meat, fish, poultry, or eggs.
do not buy or use food from a bulging can.
when shopping, select meat, poultry, or fish first.
wash all utensils that have come in contact with raw meat or fish after using.
answer
when shopping, select meat, poultry, or fish first.
question
____________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.
Listeria
Salmonella
E. coli O157:H7
Clostridium botulinum
answer
Listeria
question
All of the following are examples of intentional food additives except
nitrates.
lecithin.
sucralose.
solanine.
answer
solanine.
question
To reduce exposure to pesticides,
wash and/or peel fruits and vegetables before eating.
when fishing, throw back small fish and keep only the large ones.
limit variety in fruit and vegetable consumption.
consume the outer leaves of leafy vegetables, which have the highest nutrient content.
answer
wash and/or peel fruits and vegetables before eating.
question
Which of the following statements is not true about the "Danger Zone"?
It is the temperature range at which bacteria grow quickly.
Do not store food within this temperature range for more than 1 to 2 hours.
It includes the temperature range 65oF to 165oF.
Keep foods out of the danger zone by keeping hot foods hot and cold foods cold.
answer
It includes the temperature range 65oF to 165oF.
question
James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodborne illness except
serving meals made with raw fish.
cooking chicken to 165°F.
cooling leftovers rapidly in shallow pans.
avoiding coughing and sneezing over foods.
answer
serving meals made with raw fish.
question
A new food preservation method, aseptic processing, is especially useful for
whole grain cereals.
fruit juices.
meats.
spices.
answer
fruit juices.
question
Which of the following can be found in raw egg whites?
Avidin
Dioxin
Oxalic acid
Saponins
answer
Avidin
question
Foodborne illness caused by Clostridium perfringens
is usually associated with meat and meat dishes, gravies, and improperly handled leftovers.
appears within 12 to 36 hours of ingesting contaminated food.
usually is caused by consuming improperly home-canned food.
can cause human illness in about 4 hours.
answer
is usually associated with meat and meat dishes, gravies, and improperly handled leftovers.
question
The FIGHT BAC! food safety program includes the following tips for keeping food safe from bacteria:
boil, freeze, dry, salt.
bake, sterilize, freeze, label.
clean, separate, chill, cook.
scrub, irradiate, cook, freeze.
answer
clean, separate, chill, cook.
question
Sugar acts as a food preservative by
increasing the acidity of food.
reducing the amount of free water in food.
increasing the water activity of the food.
directly killing disease-producing microbes.
answer
reducing the amount of free water in food.
question
Escherichia coli O157:H7 infection has been associated with consumption of
breakfast cereals.
bread made from organic flour.
fresh spinach or spinach-containing products.
well-done roast beef.
answer
fresh spinach or spinach-containing products.
question
Which of the following is true about food irradiation?
The FDA does not allow food irradiation because it is dangerous.
Irradiation does not affect the vitamin content of foods.
Foods that are irradiated do not require labeling as such.
Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.
answer
Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.
question
Which of the following agencies enforces wholesomeness and quality standards for meat?
Environmental Protection Agency
FDA
National Marine Fishery Service
USDA
answer
USDA
question
All of the following are true about ground meats except
Bacteria that are normally present on the surface of meats are distributed throughout the meat product.
Ground meats must be cooked to an internal temperature of at least 160°F.
Undercooked ground beef is a potential source of E. coli.
With proper hand-washing, it is safe to eat raw hamburger.
answer
With proper hand-washing, it is safe to eat raw hamburger.
question
Common symptoms of foodborne illness include
fever, skin rash, itching.
coughing, wheezing, difficulty breathing.
fever, diarrhea, vomiting.
fever, headache, muscle cramps.
answer
fever, diarrhea, vomiting.
question
The incidence of foodborne illness is rising because of all the following factors except
increased shelf life of food products.
increased availability of frozen food products.
increased reporting of cases.
greater consumer interest in eating raw, undercooked foods of animal origin.
answer
increased availability of frozen food products.
question
Lead toxicity effects include all of the following except
anemia.
abnormal reproduction.
kidney disease.
reduced learning capacity.
answer
abnormal reproduction.
question
The Delaney Clause
prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans.
defines the maximum dosage of a food additive that causes no observable effects in rats and mice.
lists food additives that are generally recognized as safe.
grants the USDA jurisdiction over food additives.
answer
prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans.
question
As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with
acute renal failure from the hemolytic-uremic syndrome.
kidney stones.
myocardial infarctions.
strokes.
answer
acute renal failure from the hemolytic-uremic syndrome.
question
Which of the following can produce a foodborne intoxication?
Clostridium botulinum and Salmonella
Salmonella and Staphylococcus aureus
Staphylococcus aureus and Clostridium botulinum
Clostridium perfringens and Staphylococcus aureus
answer
Staphylococcus aureus and Clostridium botulinum
question
Increasing the acid content of a food is especially effective in preventing the growth of
yeast.
molds.
Clostridium botulinum.
Staphylococcus aureus.
answer
Clostridium botulinum.
question
The greatest health risk from food today is contamination via
fungi.
viruses and bacteria.
parasites.
prions.
answer
viruses and bacteria.
question
Norovirus epidemics have been a problem particularly
at potluck suppers.
at bake sales.
in deli meats.
on cruise ships.
answer
on cruise ships.
question
E. coli O157:H7 produces _____________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.
an infection
urea
spores
a toxin
answer
a toxin
question
The most common parasites in the North American food supply are
anisakis and scromboid.
scromboid and dinoflagellates.
Trichella spiralis and anisakis.
dinoflagellates and anisakis.
Food commonly associated with Salmonella intoxication are
gravies and sauces.
chicken and eggs.
seafood and raw fish.
custards and cream-filled pastries.
answer
chicken and eggs.
question
Which of the following procedures will not decrease free water in a product?
Salting
Adding sugar
Irradiation
Smoking
answer
Irradiation
question
All of the following are potential environmental contaminants except
acrylamide.
lead.
carbon dioxide.
mercury.
answer
carbon dioxide.
question
Which of the following is not characteristic of Salmonella foodborne illness?
It is seldom fatal.
Symptoms may develop in 5 to 72 hours.
It can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours.
It can cause acute respiratory failure.
answer
It can cause acute respiratory failure.
question
Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ________ causes.
viral
bacterial
fungal
microbial
answer
viral
question
Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from
Salmonella.
Staphylococcus.
Clostridium perfringens.
Clostridium botulinum.
answer
Staphylococcus.
question
Control of agricultural pests with the use of natural predators, parasites, or pathogens describes
biological pest management.
sustainable agriculture.
biotechnology.
GRAS.
answer
biological pest management.
question
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
kidney failure.
high fever.
death.
liver failure.
answer
death.
question
Aseptic processing involves
quick freezing food after it is prepared.
drying foods to decrease water content.
sterilizing the package and food separately and then packaging the food.
the addition of chemical preservatives.
answer
sterilizing the package and food separately and then packaging the food.
question
Listeriosis is of particular concern for pregnant women since they are about ____ times more likely to get this infection than other healthy adults
5
10
20
25
answer
20
question
When it comes to caffeine, all of the following are true except
those who are pregnant, have anxiety or panic attacks, or who have stomach ulcers should avoid or restrict consumption.
the equivalent of 2 - 3 cups of coffee per day is considered to be a moderate and safe level of consumption.
women suffer more deleterious effects of caffeine consumption than men.
heavy consumption leads to depression, decreased heart rate, and decreased mental alertness.
answer
heavy consumption leads to depression, decreased heart rate, and decreased mental alertness.
question
To avoid Salmonella contamination
store chicken at 40° F or below.
cook chicken to at least 140° F.
cook chicken thawed in a microwave oven right away.
refrigerate or freeze leftovers within six hours of cooking
answer
store chicken at 40° F or below.
question
All of the following are reasons why the risk of having foodborne illness is increasing except
the food industry's attempt to increase shelf-life of foods.
the increasing use of food irradiation.
increased preparation of foods in centralized kitchens.
increased preparation of foods in processing plants.
answer
the increasing use of food irradiation.
question
All of the following are potential risks of pesticides except
increased rates of birth defects and cancer with chronic exposure.
creation of new and resistant species of pests.
increased food costs.
unintentional distribution of pesticides via groundwater.
answer
increased food costs.
question
Of the following groups, which have the lowest risk of becoming ill from foodborne illness?
The elderly
Young children
Individuals with cancer
Teens
answer
Teens
question
Treating food with gamma radiation as a preservation method is called
pasteurization.
aseptic processing.
food irradiation.
sterilizing.
answer
food irradiation.
question
Which of the following agencies regulates pesticides?
Environmental Protection Agency
FDA
National Marine Fishery Service
USDA
answer
Environmental Protection Agency
question
The best way to prevent the foodborne illness E. coli (Escherichia coli) is to
cook all meat thoroughly.
substitute bean sprouts for washed lettuce.
wash your hands often.
wear a hair net while cooking.
answer
cook all meat thoroughly.
question
______________________ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 ppm.
Norovirus
Salmonella
E. coli
Listeria
answer
Norovirus
question
Most strains of E. coli are
infectious.
harmful.
toxic.
harmless.
answer
harmless.
question
Norovirus causes an illness that is commonly misdiagnosed as
food poisoning.
the "common cold".
the "stomach flu".
Montezuma's revenge.
answer
the "stomach flu".
Haven't found what you need?
Search for quizzes and test answers now
Quizzes.studymoose.com uses cookies. By continuing you agree to our cookie policy