Ch. 13 Flashcards
it is estimated that over _____ percent of the US population has symptoms of food-borne illness without knowing or reporting it
50%
according to the CDC, the majority of food infections are caused by _____
microorganiisms
what environmental conditions would not affect the survival and reproduction of food microorganisms
a low amount of humidity
pesticides are
chemicals used in the field and instorage areas to decrease destruction caused by insects and fungus
monosodium glutamate, iodine added to table salt, and calcium added to orange juice are all examples of _____
additives
what people have the lease amount of risk of suffering serious consequences from a food borne illness
person recovering from surgery
is clostridium botulinum a neurotoxin
yes
hepatitis A is a food borne virus that can result in _____ damage
liver
to avoide food borne illness at your next barbeque, its a good idea to not ____
grill hamburgers to medium rare
what is false about fungi causing adverse food reactions
many species of fungi can cause serious illness in otherwise healthy people
the addition of iodine to table salt has decreased the incidence of
goiter
what is not an antioxidant used in the processing of food
propionic acid
the main symptom associated with clostridium botulinum intoxication is
paralysis
mycotoxins are most commonly found in
peanuts and grains
what is not a protective response to encountering food borne microbes
decreased metabolic rate
the original objective in the development of gmo’s was to
improve crop protection from pesticides and herbicides
what is most commonly associated with food borne illness
foods of animal origin
in what environment does clostridium botulinum flourish
alkaline
the two types of fungi are _____ molds
yeasts
a temperature range between 40F and _____ is referred to as the “danger zone” of food borne illness
140F
what is false regarding the proper refrigeration and freezing of food
thaw frozen meat and poultry on the kitchen counter
roquefort cheese, cocolate, and wine are all made using which of the following microorganisms?
yeast and fungi
the easiest and most effective way to prevent food borne illnesses is to
wash hands before handling food
what is not a recommended method for preventing cross contamination
using a porus wood cutting board
what is false concering the safe storage of leftovers
leftovers should be frozen after 1 week in the refrigeratior
what is a good food safety practice to employ when cooking or consuming eggs?
casseroles made with eggs should reach an internal temperature of 160F before being eaten
to avoide food borne illness when traveling to another country you should not
enjoy local raw food specialties
the primary method used to perserve parma ham is by adding
salt
what food preservation method does not limit sjpoilage by drawing water out of foods, making them inhospitable to bacterial growth
cooling
the proper steps developed for canning foods ensures that all endospores of _____ botulinum are eliminated when followed carefully
clostridium
pasteurization was first developed to kill microorganisms in _____
wine
the antibiotic resistant bacteria that is thought to result from the use of antibiotics in animals is
MRSA
what is an antioxidant added to food as a preservative
vitamin c
what additive gives ham, hot dogs, and bologna their pink color
nitrates
a process that uses gamma rays to eliminate harmful bacteria in meat and poultry is called
irradiation
chemicals used to help retain moisture in foods are called
humectants
what best describes the generally recognized as safe list
catalogue of food additives generally regarded as safe; established in 1958 by the US congress
what is an example of a parasite
helminths
which human organ system is most affected by toxic levels of mercury
nervous
what is an example of a nerve toxin
mercury
the USDA regulates _____ farming standards in the US
organic
what is not a good explanation of why children are more sensitive to pesticides than adults
pesticides increase nutrient absorption in children
why is rBGH given to many US dairy cows
to increase milk production without increasing feed
