Question 1

To avoid Salmonella contamination

Accepted Answer

A)   store chicken at 40 °\degree° F or below.
B)   cook chicken to at least 140 °\degree° F
C)   cook chicken thawed in a microwave oven right away.
D)   refrigerate or freeze leftovers within six hours of cooking. E) B) and C)
F) C) and D)

Question 2

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

Accepted Answer

A)   viral
B)   bacterial
C)   fungal
D)   microbialE) All of the above
F) A) and D)

Question 3

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 bacterium called _______________.
Clostridium botulinum or
C. botulinum

Accepted Answer

Clostridiu...

Question 4

Lead toxicity effects include all of the following except

Accepted Answer

A)   anemia.
B)   abnormal reproduction.
C)   kidney disease.
D)   reduced learning capacity.E) B) and C)
F) A) and B)

Question 5

There is no easy way to test for pathogens such as

Accepted Answer

A)   Listeria.
B)   Salmonella.
C)   O157:H7.
D)   Norovirus.E) B) and D)
F) A) and D)

Question 6

Aseptic processing involves

Accepted Answer

A)   quick freezing food 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.E) All of the above
F) B) and D)

Question 7

The FIGHT BAC! food safety program includes the following tips for keeping food safe from bacteria:

Accepted Answer

A)   boil, freeze, dry, salt.
B)   bake, sterilize, freeze, label.
C)   clean, separate, chill, cook.
D)   scrub, irradiate, cook, freeze.E) A) and C)
F) C) and D)

Question 8

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

Accepted Answer

A)   breakfast cereals.
B)   bread made from organic flour.
C)   fresh spinach or spinach-containing products.
D)   well-done roast beef.E) A) and B)
F) C) and D)

Question 9

The greatest health risk from consuming food is contamination from _______________ and _______________

Accepted Answer

bacteria; viruses ba...

Question 10

Norovirus causes an illness that is commonly misdiagnosed as

Accepted Answer

A)   food poisoning.
B)   the "common cold".
C)   the "stomach flu".
D)   Montezuma's revenge.E) A) and B)
F) B) and D)

Question 11

The incidence of foodborne illness is rising because of all the following factors except

Accepted Answer

A)   increased shelf life of food products.
B)   increased availability of frozen food products.
C)   increased reporting of cases.
D)   greater consumer interest in eating raw, undercooked foods of animal origin.E) A) and B)
F) A) and C)

Question 12

The _______________ bacterium can cause a potentially fatal foodborne illness. Home canned foods often are culprits of this intoxication.
Clostridium botulinum or
C. botulinum

Accepted Answer

Clostridiu...

Question 13

Ground pork should be cooked to an internal temperature of _______________ degrees F to destroy the parasite Trichinella spiralis

Accepted Answer

160 one hu...

Question 14

The preservation method that involves adding bacteria to food to produce acids and alcohol to minimize growth of other microbes is called _______________.

Accepted Answer

The answer of The preservation method that involves adding bacteria...

Question 15

Common symptoms of foodborne illness include

Accepted Answer

A)   fever, skin rash, itching.
B)   coughing, wheezing, difficulty breathing.
C)   fever, diarrhea, vomiting.
D)   fever, headache, muscle cramps.E) A) and D)
F) All of the above

Question 16

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.

Accepted Answer

The answer of If you have just sliced raw poultry...

Question 17

Of the following groups, which have the least risk of becoming ill from foodborne illness?

Accepted Answer

A)   The elderly
B)   Young children
C)   Individuals with cancer
D)   TeensE) A) and C)
F) A) and B)

Question 18

The most common parasites in the North American food supply are

Accepted Answer

A)   anisakis and scromboid.
B)   scromboid and dinoflagellates.
C)   Trichella spiralis and anisakis.
D)   dinoflagellates and anisakis.E) C) and D)
F) A) and B)

Question 19

All of the following are reasons why the risk of having foodborne illness is increasing except

Accepted Answer

A)   the food industry's attempt to increase shelf-life of foods.
B)   the increasing use of food irradiation.
C)   increased preparation of foods in centralized kitchens.
D)   increased preparation of foods in processing plants.E) A) and B)
F) None of the above

Question 20

Norovirus epidemics have been a problem particularly

Accepted Answer

A)   at potluck suppers.
B)   at bake sales.
C)   in deli meats.
D)   on cruise ships.E) A) and D)
F) A) and C)

Exam 13: Safety of Our Food Supply

To avoid Salmonella contamination

Correct AnswerverifiedShow Answer

Aseptic processing involves

Correct AnswerverifiedShow Answer

There is no easy way to test for pathogens such as

Correct AnswerverifiedShow Answer

The _______________ bacterium can cause a potentially fatal foodborne illness. Home canned foods often are culprits of this intoxication. Clostridium botulinum or C. botulinum

Correct AnswerverifiedClostridiu...View AnswerShow Answer

All of the following are reasons why the risk of having foodborne illness is increasing except

Correct AnswerverifiedShow Answer

The greatest health risk from consuming food is contamination from _______________ and _______________

Correct Answerverifiedbacteria; viruses ba...View AnswerShow Answer

The preservation method that involves adding bacteria to food to produce acids and alcohol to minimize growth of other microbes is called _______________.

Correct AnswerverifiedShow Answer

Ground pork should be cooked to an internal temperature of _______________ degrees F to destroy the parasite Trichinella spiralis

Correct Answerverified160 one hu...View AnswerShow Answer

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

Correct AnswerverifiedShow Answer

Norovirus causes an illness that is commonly misdiagnosed as

Correct AnswerverifiedShow Answer

The incidence of foodborne illness is rising because of all the following factors except

Correct AnswerverifiedShow Answer

Common symptoms of foodborne illness include

Correct AnswerverifiedShow Answer

The FIGHT BAC! food safety program includes the following tips for keeping food safe from bacteria:

Correct AnswerverifiedShow Answer

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 bacterium called _______________. Clostridium botulinum or C. botulinum

Correct AnswerverifiedClostridiu...View AnswerShow Answer

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

Correct AnswerverifiedShow Answer

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.

Correct AnswerverifiedShow Answer

Of the following groups, which have the least risk of becoming ill from foodborne illness?

Correct AnswerverifiedShow Answer

Lead toxicity effects include all of the following except

Correct AnswerverifiedShow Answer

The most common parasites in the North American food supply are

Correct AnswerverifiedShow Answer

Norovirus epidemics have been a problem particularly

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
Clostridiu...
View Answer

Correct Answer
verified

The greatest health risk from consuming food is contamination from _ and _

Correct Answer
verified
bacteria; viruses ba...
View Answer

Correct Answer
verified

Correct Answer
verified
160 one hu...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
Clostridiu...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified