Verified Test Bank Protecting Our Food Supply Chapter 13

Wardlaw’s Contemporary Nutrition, 11e (Smith)

Chapter 13 Protecting Our Food Supply

1) Of the following groups, which have the lowest risk of becoming ill from foodborne illness?

A) The elderly

B) Young children

C) Individuals with cancer

D) Teens

2) ________ is the federal agency that enforces standards for wholesomeness and quality of meat, poultry, milk, and eggs.

A) The Environmental Protection Agency (EPA)

B) The Food and Drug Administration (FDA)

C) The Federal Trade Commission (FTC)

D) The United States Department of Agriculture (USDA)

3) Which of the following agencies enforces wholesomeness and quality standards for meat?

A) Environmental Protection Agency (EPA)

B) Food and Drug Administration (FDA)

C) National Oceanic and Atmospheric Administration (NOAA) Fisheries

D) United States Department of Agriculture (USDA)

4) Which of the following agencies regulates pesticides?

A) Environmental Protection Agency (EPA)

B) Food and Drug Administration (FDA)

C) National Oceanic and Atmospheric Administration (NOAA) Fisheries

D) United States Department of Agriculture (USDA)

5) One of the major goals of using preservation methods such as smoking, salting, and drying is decreasing the ________ content of a food. This decreases the potential for microbial growth.

A) acid

B) sugar

C) protein

D) water

6) The preservation method that involves adding bacteria or yeasts to food to produce acids and alcohol to minimize growth of other microbes is called

A) distillation.

B) acidification.

C) pasteurization.

D) fermentation.

7) ________ involves separately and simultaneously sterilizing the food and its container before packaging the food.

A) Aseptic processing

B) Pasteurization

C) Food irradiation

D) Canning

8) Sugar acts as a food preservative by

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.

9) Which of the following food preservation methods best maintains the water content of a food product? 

A) Salting

B) Adding sugar

C) Irradiation

D) Smoking

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

A) yeast.

B) molds.

C) Clostridium botulinum.

D) Staphylococcus aureus.

11) The aseptic processing food preservation method is especially useful for

A) whole grain cereals.

B) fruit juices.

C) meats.

D) spices.

12) Aseptic processing involves

A) quickly freezing a food product after it is prepared.

B) drying foods to decrease water content.

C) sterilizing the package and food separately and then packaging the food.

D) the addition of chemical preservatives.

13) ________ is a food preservation process that exposes food to radiation energy, preventing microbial growth.

A) Ionization

B) Pasteurization

C) Food irradiation

D) Sterilization

14) Which of the following is true about food irradiation?

A) The Food and Drug Administration (FDA) has banned food irradiation.

B) Irradiation does not affect the vitamin content of foods.

C) Foods that are irradiated do not require labeling as such.

D) Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.

15) Food irradiation makes the food radioactive.

16) Common symptoms of foodborne illness include

A) fever, skin rash, and itching.

B) coughing, wheezing, and difficulty breathing.

C) fever, diarrhea, and vomiting.

D) fever, headache, and muscle cramps.

17) Which of the following food trends increases the risk of foodborne illness?

A) More foods prepared in kitchens outside the home

B) Consumption of more imported ready-to-eat foods

C) Greater consumer interest in eating raw or undercooked animal products

D) All of these trends increase the risk of foodborne illness.

18) Foods commonly associated with illness caused by Staphylococcus aureus include

A) raw seafood.

B) meat, poultry, and eggs.

C) undercooked soybeans.

D) unfiltered water.

19) The most common cause of foodborne illness in the United States is

A) Norovirus.

B) Staphylococcus aureus.

C) Hepatitis A virus.

D) Escherichia coli.

20) Which foods are commonly associated with Salmonella intoxication?

A) Gravies and sauces

B) Chicken and eggs

C) Seafood and raw fish

D) Custards and cream-filled pastries

21) Which of the following statements describes foodborne illness caused by Salmonella species?

A) There have been no documented deaths from Salmonella infections.

B) The symptoms of illness from Salmonella infection develop within 4 hours of eating the contaminated food.

C) Most cases of Salmonella infection can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours.

D) Salmonella infection can cause acute respiratory failure.

22) Foodborne illness caused by Clostridium perfringens

A) is usually associated with meat and meat dishes, gravies, and improperly handled leftovers.

B) appears within 12 to 36 hours of ingesting contaminated food.

C) usually is caused by consuming improperly home-canned food.

D) can cause human illness in about 4 hours.

23) Which of the following bacteria can make a person ill by foodborne infection (as opposed to foodborne intoxication)?

A) Clostridium botulinum

B) Staphylococcus aureus

C) Salmonella species

D) Bacillus cereus

24) Which of the following bacteria can produce a foodborne intoxication (as opposed to foodborne infection)?

A) Clostridium perfringens

B) Salmonella species

C) Staphylococcus aureus

D) Campylobacter jejuni

25) The greatest health risk from food today is contamination via

A) fungi.

B) viruses and bacteria.

C) parasites.

D) prions.

26) Which of the following is an example of a parasite found in the North American food supply?

A) Trichinella spiralis

B) Staphylococcus aureus

C) Clostridium botulinum

D) Norovirus

27) Escherichia coli O157:H7 produces ________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.

A) an infection

B) urea

C) spores

D) a toxin

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

A) kidney failure.

B) high fever.

C) death.

D) liver failure.

29) Listeriosis is of particular concern for pregnant women because

A) pregnant women are more likely than other population groups to get listeriosis.

B) Listeria bacteria can cross the placenta and infect the fetus.

C) listeriosis can cause fetal death.

D) All of the choices are correct.

30) ________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

A) Listeria monocytogenes

B) Salmonella species

C) Escherichia coli O157:H7

D) Clostridium botulinum

31) Escherichia coli O157:H7 infection has been associated with consumption of

A) breakfast cereals.

B) bread made from organic flour.

C) fresh spinach or spinach-containing products.

D) well-done roast beef.

32) As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with

A) kidney failure.

B) kidney stones.

C) myocardial infarctions.

D) strokes.

33) The Danger Zone refers to

A) the temperature range at which bacteria grow quickly.

B) any food preparation surface that is contaminated with microorganisms.

C) parts of the United States where environmental conditions favor microbial growth.

D) the rapid heart rate that accompanies dehydration from foodborne illness.

34) Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ______ causes.

A) viral

B) bacterial

C) fungal

D) microbial

35) There is no easy way to test for pathogens such as 

A) Listeria.

B) Salmonella.

C) Escherichia coli O157:H7.

D) Norovirus.

36) Norovirus causes an illness that is commonly misdiagnosed as

A) food poisoning.

B) the common cold.

C) the stomach flu.

D) Montezuma's revenge.

37) ________ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 parts per million (ppm).

A) Noroviruses

B) Salmonella

C) Escherichia coli

D) Listeria

38) Most strains of Escherichia coli are 

A) harmful.

B) harmless.

39) When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne 

A) infection.

B) intoxication.

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

A) infection.

B) intoxication.

41) If you buy food in a can that is bulging or spurts liquid, the food is likely to contain toxins produced by a type of bacteria called

A) Salmonella.

B) Clostridium perfringens.

C) Clostridium botulinum.

D) Staphylococcus aureus.

42) Raw meats, poultry, and eggs are often contaminated with ________, which can cause fatal infections in immunocompromised populations.

A) Salmonella

B) Shigella species

C) Escherichia coli

D) Clostridium botulinum

43) ________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature for extended periods of time.

A) Clostridium botulinum

B) Clostridium perfringens

C) Escherichia coli

D) Salmonella

44) The ________ bacterium can cause a potentially fatal foodborne illness.  Home-canned foods often are culprits of this intoxication.

A) Staphylococcus aureus

B) Clostridium botulinum

C) Escherichia coli

D) Vibrio vulnificus

45) The Delaney Clause

A) prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans.

B) defines the maximum dosage of a food additive that causes no observable effects in rats and mice.

C) lists food additives that are generally recognized as safe.  

D) grants the USDA jurisdiction over food additives.  

46) Most health professionals agree that 200 to 300 milligrams of caffeine per day (equivalent to 2 to 3 cups of regular, brewed coffee) is safe to consume and may even have some health benefits. 

47) Which of the following population groups should avoid or strictly limit caffeine intake?

A) Individuals with peptic ulcers

B) Young children

C) Individuals with anxiety disorders.

D) All of these population groups should avoid or limit caffeine intake.

48) Which of the following is not an example of an intentional food additive?

A) Nitrates

B) Lecithin

C) Sucralose

D) Solanine

49) Which of the following is a natural substance found in raw egg whites that can inhibit the absorption of biotin?

A) Avidin

B) Dioxin

C) Oxalic acid

D) Saponins

50) Which of the following naturally occurring substances limits the absorption of calcium and iron?

A) Oxalic acid

B) Avidin

C) Solanine

D) Safrole

51) Which of the following is an environmental contaminant that may end up in the food supply?

A) Caffeine

B) Carbon dioxide

C) Mercury

D) Avidin

52) Possible effects of lead toxicity include

A) cancers of the reproductive organs.

B) anemia, nervous system damage, and reduced learning capacity in children.

C) coronary heart disease and peripheral vascular disease.

D) deformities of the skull, legs, and rib cage.

53) Which of the following has been linked with pesticide use?

A) Birth defects and cancer  

B) Creation of new and resistant species of pests

C) Unintentional distribution of pesticides in groundwater

D) All of these problems are related to pesticide use.

54) To reduce exposure to pesticides,

A) wash and/or peel fruits and vegetables before eating.

B) when fishing, throw back small fish and keep only the large ones.

C) limit variety in fruit and vegetable consumption.

D) consume the outer leaves of leafy vegetables, which have the highest nutrient content.

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

A) biological pest management.

B) sustainable agriculture.

C) biotechnology.

D) GRAS.

56) Which of the following food-handling practices increases risk for foodborne illness?

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.

57) Covering cuts or sores on hands and avoiding sneezing when handling food are important strategies to prevent foodborne illness from

A) Salmonella.

B) Staphylococcus aureus.

C) Clostridium perfringens.

D) Clostridium botulinum.

58) In its public health campaign, the United States Department of Agriculture promotes food safety with four simple actions:

A) boil, freeze, dry, and salt.

B) bake, sterilize, freeze, and label.

C) clean, separate, chill, and cook.

D) scrub, irradiate, cook, and freeze.

59) If you have just sliced raw poultry on your cutting board, there is an increased probability that ________ bacteria will be present. Therefore, if the board is not thoroughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

A) Salmonella

B) Staphylococcus aureus

C) Clostridium botulinum

D) Escherichia coli

60) Ground pork should be cooked to an internal temperature of ________ to destroy the parasite Trichinella spiralis.

A) 145°F (63°C)

B) 160°F (71°C)

C) 165°F (74°C)

D) 170°F (77°C)

61) A common cause of foodborne illness that results from sneezing or coughing over food is 

A) Yersinia enterocolitica

B) Clostridium perfringens.

C) Staphylococcus aureus.

D) Campylobacter jejuni.

62) To avoid Salmonella contamination,

A) store chicken at 40°F or below.

B) cook chicken to at least 140°F.

C) thaw chicken at room temperature.

D) refrigerate or freeze leftovers within 6 hours of cooking.

63) The best way to prevent the foodborne illness caused by E. coli (Escherichia coli) is to

A) cook all meat thoroughly.

B) substitute bean sprouts for washed lettuce.

C) wash your hands often.

D) wear a hair net while cooking.

64) James operates a food service establishment and is serious about preventing foodborne illnesses. James was disturbed to find out his employees 

A) served meals made with raw fish.

B) cooked chicken to 165°F.

C) cooled leftovers rapidly in shallow pans.

D) avoided cross-contamination by using multiple cutting boards.

65) Which of the following consumer behaviors increases the risk of a foodborne illness?

A) Chopping fresh vegetables on one cutting board, and then using a separate cutting board to prepare raw meat

B) Cooking ground meats to an internal temperature of 165°F

C) Washing and scrubbing all produce under running water

D) Reheating leftover meatballs to an internal temperature of 140°F

Match the following with the descriptions below.

A) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes.

B) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together

C) Moderately high (62°C to 100°C) temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk

D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast

E) Food and package are sterilized separately before the food enters the package.

66) Pasteurization

67) Irradiation

68) Aseptic processing

69) Refrigeration

70) Fermentation

Match the following foodborne pathogens with the descriptions below.

A) Microorganisms that can only reproduce after invading body cells

B) Parasitic worm that can contaminate food or water

C) A dormant reproductive cell capable of becoming an adult organism without the help of another cell

D) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms

E) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans

71) Bacteria

72) Fungi

73) Virus

74) Spore

75) Helminth

Match the following examples of food additives with the name of the class of food additives.

A) BHA, BHT, and vitamin E

B) Salt, nitrates, and nitrites

C) Bromates, peroxides, and ammonium chloride

D) Pectins, gums, gelatins, and agars

E) Yeast, baking powder, and baking soda

76) Antioxidants

77) Curing and pickling agents

78) Stabilizers and thickeners

79) Leavening agents

80) Maturing and bleaching agents

Match the following terms with the descriptions below.

A) Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation 

B) A person who eats food that is grown and produced locally

C) Agricultural system that respects the environment, community, livestock, farm workers, and consumers

D) Use of natural predators, parasites, or pathogens to control agricultural pests

E) Partnership between local food producers and local consumers

81) Sustainable agriculture

82) Locavore

83) Biological pest management

84) Organic farming

85) Community supported agriculture