Chapter 19 Flashcards
What government agency is charged with protecting agriculture and the food supply?
B
The Agricultural Security Agency
The potential of a substance to harm someone is known as a
B
toxicity
What term defines the measure of the probability of severity of harm?
A
risk
What term describes the possibility of harm from nor lam use of a substance?
A
hazard
According to the FDA, what is the leading food safety concern?
C
foodborne illness
What branch of the Department of Health and Human Services is responsible for MONITORING food borne illness?
CDC
What is the international agency that has adopted standards to regulate the use of pesticides?
A
FAO
Two or more cases of a similar illness resulting from the consumption of a common food is termed a(n)
B
outbreak
According to the Center for Disease Control and Prevention, how many people in the United States experience food borne illness every year?
C
76 million
What is the leading cause of food contamination in the United States?
B
food poisoning for microbes
Common symptoms of food borne illness caused by the Salmonella organism include all of the following EXCEPT
D
low body temperature
Which of the following is the most common pathogenic microorganism in the U.S. foods?
A
salmonella
The most common symptom of food borne infection include all of the following EXCEPT
D
double vision
What organism is responsible for producing the most common food toxin?
C
Staphylococcus aureus
Approximately how many propel each year affected by Staphylococcus auras food-borne illness?
D
one million
Which of the following is an example of food intoxication?
D
Illness produced from ingestion of food contaminated with natural toxins
Which of the following is a characteristic of botulism illness?
B
it is caused by a toxin compound rather than by inaction of pathogenic bacteria
Which of the following is a characteristic of botulism?
B
a full recovery may take years
What fraction of reported food borne illnesses can be attributed to the food industry?
D
4/5
The industrial application of heat to inactive most but not all bacteria in a food is commonly known as
C
pasteurization
What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and food borne disease?
C
Hazard Analysis Critical Control Points
Among food-borne infections, what organisms are the: chief cause of illness/chief cause of death?
B
Salmonella/ listeria
A patient with a high temperature complains of headache, stomach ace, fever, and vomiting. Upon questioning, he admits to eating several raw eggs the day before. The most likely organism causing these symptoms is
B
salmonella
Clostridium botulinum poisoning is a hazard association with
D
improperly canned vegetables
A child is brought into the emergency room with breathing difficulties. He also has difficulty swallowing and speaking. The mother mentions that he ate some home-canned bean yesterday. You suspect microbiological food poisoning. The most likely toxin is
A
botulinum toxin
Which of the following is the major food source fro the transmission of Campylobacterjejuni?
A
raw polutry
Which of the following foods are associated with illness from Salmonella?
D
raw meats, poultry, and eggs
What has been the change in the current amount of imported foods compared with 10 years ago?
D
increased by about 2-fold
Which of the following is NOT a characteristic of food safety in the kitchen?
C
Hand washing is significantly more effective than had sanitizers in decreasing bacterial contamination
Which of the following would most likely result from placing cooked hamburger patties on the same plate as that held the uncooked patties?
D
microbial cross-contamination
What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?
B
20 seconds
A few years ago a foodborne illness outbreak was reported by a national restaurant chain. After dozens of people were infected, authorities determined that employees of the restaurant had used the same knife to cut raw meat products as they did for produce items such as lettuce. Which of the following terms most likely describes the employees’ neglect that led to the patrons of the restaurant becoming ill?
B
cross-contamination
The seal “Graded by USDA” that appears on packaged meat and poultry means that the product is
D
assessed for tenderness
Why is ground meat more susceptible to microbial contamination that underground meat?
A
it has more surface area
You work part-time at a local diner and have noticed that there are a few questionable practices going on behind closed doors. An older employee tells you that the worse of these oversights is the workers’ disregard for the “danger” zone. Which of the following applies to this employee’s warning?
C
keeping beef patties on a warm grill (135 F) for up to 3 hours
What country accounts for most of the reported cases of mad cow disease?
D
United Kingdom
In cows infected with mad cow disease, which of the following tissues is generally free of the infectious agents?
B
muscle
Which of the following is a characteristic meat contamination?
B
consumers are not able to detect the presence of harmful bacteria by odor or taste
All of the following are properties associated with the cooking of hamburgers EXCEPT
A
color alone is usually indicative of “doneness”
Which of the following is NOT a feature of the swine flu virus?
B
it can be transmitted by eating infected pork
What untended benefit is derived from the freezing of fish by the food industry?
B
mature parasitic worms are killed
To minimize the possibility of foodborne illness, hamburger shout be cooked to an internal temperature of at least
C
160
Which of the following is the most appropriate method to thaw turkey?
A
in the refrigerator
Which of the following foods is best known to transmit hepatitis?
B
seafood
Which of the following practices is safest for minimizing microbial contamination of prepared foods?
C
restrict the foods exposure at between 40 F and 140 F to a maximum of 2 hours
Consumption of raw oysters is known to cause hepatitis type
A
A
All of the following are characteristics of raw oyster consumption EXCEPT
A
freezing for 24 hours kills the hepatitis virus
All of the following are rules to help prevent food borne illness EXCEPT
A
use hands to mix foods
What is the minimum recommended safe temperature to heat leftovers?
C
165
All of the following are characteristics of oysters in the diet EXCEPT
A
they are the primary factory in a traveler’s diarrhea
What is the safe refrigerator storage time for uncooked steaks, cooked chicken, opened packages of lunch meats, and tuna sala?
B
3-5 days
Which of the following methods of thawing meats or poultry increases health risk?
B
at room temperature
If you suspect that you are suffering from a food borne illness, appropriate actions to take include all of the following EXCEPT
C
find a portion of the remaining suspected food and ask someone else to taste it to detect and off flavors
What are the changes of contracting diarrhea from travel to other countries?
A
1 in 2
Which of the following is an example of a food preservation technique?
A
irradiation used to sterilize spices
A patient reports that since returning from overseas travel to a developing country, she has been experiencing stomach cramps and diarrhea. Which of ht following food borne organisms is most likely responsible for these symptoms?
A
E. coli
Among the following organisms, which is primarily responsible for causing “traveler’s” diarrhea?
B
Escherichia coli
Which of the following is INAPPROPRIATE advice on sanitation for someone traveling to another country?
D
eat fruits and vegetables raw with their skins to decrease risk from was-water contamination
You are presenting a general seminar at a food safety connection. At the end of your talk, an audience member barrages you with questions about irradiation of foods casein people to be exposed to radioactive food. How should you respond?
A
irradiation techniques do not in any way produce radioactive foods
Common foods approved for irradiation include all of the following EXCEPT
B
milk
What processing method allows for cartons of milk to be shelved in grocery stores at room temperature?
C
Ultrahigh temperature treatment
What is the chief reason for NOT using irradiation for preserving dairy products?
A
it imparts off flavors
A common term to describe the process of irradiation is
C
cold pasteurization
Which of the following is a feature of irradiated food?
D
the irradiation label is not required on commercially prepared food that contain irrradiated ingredients
All of the following describe associations between vegetable preparation and vitamin preservation EXCEPT
C
vegetables should be cooked in water rather than by steaming to minimize vitamin losses
What nutrients in foods are most vulnerable to losses during food handling and preparation?
D
water-soluble vitamins
The extent to which an environmental contaminant becomes harmful is dependent primarily on its
A
persistence
Which of the following are examples of heavy metals?
A
mercury and lead
Which of the following is an example of heavy metal exposure from foods?
B
ingestion of food containing high amounts of mercury
The increase in the concentration of contaminants in the tissues of animals high on the food chain is termed
A
bioaccumulation
Which of the following is a feature of an organic halogen?
C
toxic chemical
What is the primary source of dietary mercury
A
seafood
Of the following types of seafood, which should be consumed in the smallest amount by pregnant and lactating women?
D
white albacore tuna
All of the following are characteristics of mercury in nutrition EXCEPT
C
larger fish have less muscle mercury due to the dilution effect of size
What was the toxic substance that accidentally found its way into the food chain in the early 1970s and to which almost all of Michigan’s residents became exposed?
D
Polybrominated biphenyl
Which of the following is a characteristic of heavy metals in the U.S. food supply?
A
virtually all fish contain mercury
Your friend Mark is an avid organic food consumer, He believes that natural foods are the only way to avoid the chemicals that farmers “poison” their crops with. You warn Mark that not all natural foods are free from toxins; indeed, that many foods contain naturally occurring toxic substances. The example you provide could be the solanine commonly found in
C
potatoes
What is the principal factor related to solanine concentration in potatoes?
D
improper storage conditions
Which of the following s a characteristic of solanine?
A
it is not destroyed by cooking
Which of the following is a feature of naturally occurring food toxicants?
A
lima beans contain deadly cyanide compounds
Many countries restrict the varieties of commercially-grown lima beans due to the seed’s content of
A
cyanide
All of the following represent matches between a naturally occurring toxin and its food EXCEPT
D
acrylamides in tomatoes.
Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by
A
children
What is meant when the FDA invokes a certification requirement?
C
the food manufacture must have its products tested to guarantee the certain chemicals do not exceed legal limits
What term is used to described the highest level of a pesticide that is allowed in a food when the pesticide is used according to label directions?
B
Tolerance level
What organization is responsible for setting tolerance guidelines for the use of a pesticide on food?
A
EPA
What organization is responsible for ENFORCING the tolerances that re set for a pesticide
B
FDA
The FDA considered the amount of pesticide intake to be acceptable if the daily intake ingested over a lifetime appears to be
A
without appreciable risk
The FDA monitors pesticides by sampling
D
some food shipments for some pesticides
What is the name of the program that reports on the dietary intakes of pesticides form our food supply?
A
total diet study
Of the amount of pesticide the is considered acceptable for human conception, approximately what percent is actually ingested by people in the United States
a
1
All of the following practices are known to minimize exposure to food pesticide residues EXCEPY
D
washing waxed fruits and ` in water remove the wax-impregnated pesticides
Food producers are allowed to label a food product as organic if it
C
was made with at least 95% organic ingredients
Which of the following is a characteristic of pesticide on foods?
D
pesticide chemicals in the urine of kids given an organic food was a lot lower after 5 days
Most food additives are classified as
B
preservatives
Who regulates and measures the use of chemical additives?
A
FDA
List that is composed of substances widely used for many years without apparent ill effects?
B
GRAS
Caffiene is permmited as a food additive because is it part of
A
GRAS list
What dictates that an additive must not have neem found to be a carcinogen in any test on animals or human beings?
D
delaney clause
What is the origin of the quotation “no additive shall be deemed to be safe it it is found to induce cancer within ingested by man or animal?”
B
delaney clause
What is the name of the rule that modifies the original meaning of the delaney clause?
C
De minimis rule
What level of caner risk to human beings from food additive is accepted by the FDA?
C
1 in 1,000,000
What defines the FDA’s de minis rule?
D
the amount of a food additive that causes no more than one in-a-million risk of cancer to human beings
If the lowest level of a food additive that causes a harmful effect is 100 micrograms, what amount would be allowed by the FDA’s margin of safety
A
1 microgram
What is the term that describes the allowance of most additives in food at levels of 100 times befog th slowest level known to cause any harmful effects?
D
margin of safety
What is the classification given to a substance put into pod to give it a certain color?
D
intentional additives
What substance int eh diet would typically have the lowest margin of safety?
A
table salt
What category is assigned to additives put in foods after a rational decision-making process?
C
intentional
Sugar and salt are used as antimicrobial agents to foods because they prevent microbial use of food’s?
B
water
In searching for a recipe for homemade jelly, you come across a recipe by a notable food scientist, who emphasizes the importance of the correct amount of sugar in the jelly as it serves as the product’s antimicrobial agent. What is the rationale behind this statement?
C
sugar captures water and mikes it unavailable for microbes
Of the following, which is used most widely as an antimicrobial agent?
A
sugar
What is the chief reason that nitrites are allowed to be added to certain meat products?
D
nirtites inhibit the formation of botulinum toxin
All of the following are amount the characteristics of antiomicrobial food additives except
B
ordinary baking powder is one of the most common
Which of the following is NOT among the features of nitiries?
B
impart off-flavors
Whena slice of fresh apple turn overs a brown color, this is most likely the result of
A
oxidation
Which of the following substances added to todd inhibits formation of botulinum toxin
B
nitrites
Which of the following is NOT of of the features of sulfites?
A
improve flavor
What vitamin undergoes the most destruction in foods preserved with sulfites?
B
thiamin
A feature of sulfite food additives is that they
A
are frequently used in wines
What is the only food intended to be consumed raw in which the FDA allows the use of sulfite additives?
A
grapes
Sulfites are a prohibited additive for refined grain products in the IS because they
A
