HUN 2201 Chapter 12

According to the Centers for Disease Control and Prevention (CDC), what ratio of Americans experience foodborne illness annually?

Which of the following is NOT a reason that foodborne illness has become a major U.S. public health threat in recent years?

Which of the following is a key provision of the 2011 Food Safety Modernization Act?

Which of the following is NOT a characteristic of a foodborne illness? Which of the following is NOT a characteristic of a foodborne illness? illness caused by ingesting food or water containing a toxic substance illness caused by ingesting a water-borne microorganism an illness caused by an allergic reaction to a food an illness caused by ingesting a food with bacteria or other infectious agent

The temperature danger zone is a range between __________.

Which of the following is the leading cause of foodborne illness in the United States?

Which of the following produces a neurotoxin?

Infection with the hepatitis A virus can result in damage to

A severe consequence of ingestion of the Clostridium botulinum toxin is

In which of the following foods would Clostridium botulinum be MOST likely to flourish?

Which of the following does NOT explain why norovirus is highly contagious? Norovirus survives even on dry surfaces such as countertops. Vomiting caused by norovirus comes on abruptly and can infect others nearby. It only takes a few norovirus particles to cause infection. Norovirus releases a toxin that cannot be destroyed by heating contaminated foods.

Microorganisms that benefit from and harm their hosts are called

Beaches are closed to swimmers during a red tide to protect the public from

The two primary types of toxins associated with foodborne illness affect the

Potatoes that have turned green likely contain the toxin

One of the populations at highest risk of serious consequences from foodborne illness is __________. middle-aged adults teenagers young children young adults

Infection with STEC O157 typically results in hospitalization.

Which of the following is NOT a recommended method for preventing cross-contamination?

On food packaging, the use by date is the

To wash your hands properly use a solution containing both a strong detergent and bleach. scrub underneath any rings or bracelets you're wearing. use the hottest water you can stand. scrub for at least 20 seconds.

Four factors affecting survival and reproduction of food microorganisms include temperature, humidity, acidity, and __________.

Refrigerating or freezing foods will kill most or all bacteria present in the food.

Flash pasteurization destroys microorganisms in a beverage or other food by

Smoking a ham preserves the food by drawing water out of the cells through a process called

Monosodium glutamate (MSG) in soup, iodine in table salt, and beet extract in strawberry ice cream are all examples of

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

Which of the following is used as an antioxidant in many foods?

Which of the following are substances intentionally put in foods to enhance appearance, palatability, safety, and/or quality?

Preservatives and colorings are derived from both natural and synthetic sources.

Genetic modification alters the __________ of an organism to bring about specific changes.

Which of the following is NOT an effective strategy for reducing exposure to growth hormones and antibiotics? switching from ground beef to ground pork choosing organic eggs, milk, yogurt, and cheese eating vegetarian and vegan meals more often eating free-range meat from animals not fed hormones or antibiotics

Which human organ system is MOST affected by toxic levels of mercury?

Growth hormones and antibiotics are used in __________.

The United States, Canada, and the European Union allow the use of recombinant bovine growth hormone (rBGH) only for dairy cows.

Organic farmers cannot use pesticides.

Which of the following statements is FALSE about the role of fungi in causing adverse food reactions?

The FDA requires nitrite-containing foods to be supplemented with antioxidants to counteract

Which of these people has the LOWEST risk of suffering serious consequences from a foodborne illness?

Which of the following is a FALSE statement regarding the proper refrigeration and freezing of food?

Which of the following is one of the "Dirty Dozen" foods that retain a high pesticide residue?

The safety of raw seafood cannot be guaranteed; it should always be cooked to reduce the risk of foodborne illness.

Microwave cooking provides even heating that ensures the destruction of all the bacteria present in food.

Which of the following is NOT one of the body's protective responses after encountering foodborne microbes? fever vomiting and diarrhea increased production of white blood cells increased blood glucose levels

All additives are synthetic.

The World Health Organization has classified some pesticides commonly used in the United States as probable carcinogens.

Which of the following falls within the "danger zone" of foodborne illnesses?

What is the most effective method of avoiding parasitic infections?

Which preservative has been found to be potentially carcinogenic in animals?

A process that uses gamma rays to eliminate harmful bacteria in foods is called

The most abundant genetically modified food crops in the U.S. are herbicide-tolerant corn and soybeans.

In the United States, the agencies most responsible for preventing foodborne illness are the USDA and the CDC.

The animals containing the largest levels of the nerve toxin mercury are __________.

It is unsafe to thaw frozen fish on the kitchen counter.

Three common types of fungi are yeasts, mushrooms, and __________.

When preparing foods at home, you should always try to do the following: wash your hands and kitchen surfaces often, chill or freeze foods in storage, and ______.

BPA and phthalates are two types of

A potential benefit of genetic modification is __________.

The accumulation of high levels of mercury in large predatory fish is a result of

The FDA requires that foods labeled "All natural" be produced without partially hydrogenated oils, added sugars, or GMOs.

Any organism in which the DNA has been altered using recombinant DNA technology is considered a genetically modified organism.

Poly- and perfluoroalkyl substances (PFASs) are MOST likely to be found in

Which of the following is NOT a type of fungi?

If a food contains 80% organic ingredients, it may be labeled __________.

"Superbugs" are strains of bacteria that are resistant to antibiotics.

Sulfites have been banned by the Food and Drug Administration (FDA) and are no longer found in the U.S. food supply.

Which of the following environmental conditions would increase the survival and reproduction of most food microorganisms?

Which of the following BEST describes the Generally Recognized as Safe (GRAS) list?

It is unsafe to consume food past its "sell by" date.

Which of the following does NOT explain why norovirus is highly contagious?

Which of the following is an example of a parasite?

Convert Fahrenheit to Celsius Beef, pork, veal, lamb steaks, roasts, and chops 145? with a 3-minute rest time before serving.

Convert Fahrenheit to Celsius Ground beef and egg dishes 160?.

Convert Fahrenheit to Celsius Poultry, whole, pieces and ground 165?.

Which disease-causing microorganism is responsible for the largest number of cases of foodborne illness in the United States?

Which of the following conditions helps potentially pathogenic bacteria to thrive in foods?

The primary way of keeping your food safe from contamination is __________.

Which of the following statements about food additives is FALSE?

Which government agency regulates the use of pesticides?

Foodborne illness can cause symptoms in any person, at any age. However, certain ages and populations are more susceptible to severe complications from foodborne illness, including death. Fill in the blank about foodborne illness. All the populations below except _____________ are at especially high risk for serious foodborne illness. young children elderly adults sedentary adults infants

Foodborne illness can come from a variety of sources. Most commonly implicated are bacteria, viruses, parasites, and toxins. They can survive in a wide variety of environments, but certain environmental conditions are particularly hospitable for the growth and reproduction of microorganisms. From the list below, choose the characteristics that encourage growth of most microorganisms. temperature below 32°F pH below 3 low humidity access to oxygen temperature within the danger zone

Many instances of foodborne illness happen in the home, but there are some general strategies that can be used to reduce risk. The four basic steps identified by the U.S. Department of Health and Human Services are clean, separate, cook, and chill. Fill in the blank about preventing foodborne illness. There are four basic steps for reducing foodborne illness. Of these, the ___________ step is especially helpful when trying to prevent cross-contamination between raw and cooked foods in your refrigerator. clean separate cook chill

People have been preserving food for centuries to keep it from spoiling. Current technology allows for foods to be preserved for long periods of time, while still maintaining taste and much of the nutrient quality. Choose the correct statements about food preservation. Dehydrating food by salting or smoking has been used for centuries to preserve food. Juice boxes are an example of modified atmosphere packaging. Pasteurization involves exposing foods to gamma rays from radioactive metals. Broth, milk substitutes, and juice are often sold in aseptic packaging. Condensed soup has an average shelf life of 6 months from the date of purchase.

Food additives are chemicals commonly used to enhance processed foods. Examples include nutrients, coloring agents, preservatives, humectants, texturizers, emulsifiers, and stabilizers. Most are considered safe, but additives like sulfites and nitrites are a source of concern for some people. Complete the statement about food additives. Ascorbic acid (vitamin C) is safely added to food as a nutrient and also as a ___________. humectant coloring agent preservative texturizer

Genetic modification involves the alteration of an organism's DNA to cause changes in its seeds or offspring. There are a variety of reasons for the use of this technology, but some people have concerns about the possible effects of GMOs on health and the environment. Choose the phrases below that represent common reasons for genetic modification. resistance to specific insects increased nutritional value improved drought tolerance decreased disease resistance

Petroleum-based pesticides can pollute the environment, and also cause harm to humans and animals. These pesticides can act as neurotoxins, carcinogens, and endocrine disruptors. Due to these concerns, many consumers are looking for ways to decrease pesticide exposure. From the list below, select strategies that can reduce your exposure to pesticides. Purchase only products labeled "natural." Eat a wide variety of fruits and vegetables. Choose organic eggs and dairy products. Peel fruits and vegetables. Wash fresh fruits and vegetables and scrub with a produce brush.