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Diet 200 final > Chapter 19 > Flashcards

Chapter 19 Flashcards

1
Q

What government agency is charged with protecting agriculture and the food supply?

A

B

The Agricultural Security Agency

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2
Q

The potential of a substance to harm someone is known as a

A

B

toxicity

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3
Q

What term defines the measure of the probability of severity of harm?

A

A

risk

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4
Q

What term describes the possibility of harm from nor lam use of a substance?

A

A

hazard

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5
Q

According to the FDA, what is the leading food safety concern?

A

C

foodborne illness

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6
Q

What branch of the Department of Health and Human Services is responsible for MONITORING food borne illness?

A

CDC

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7
Q

What is the international agency that has adopted standards to regulate the use of pesticides?

A

A

FAO

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8
Q

Two or more cases of a similar illness resulting from the consumption of a common food is termed a(n)

A

B

outbreak

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9
Q

According to the Center for Disease Control and Prevention, how many people in the United States experience food borne illness every year?

A

C

76 million

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10
Q

What is the leading cause of food contamination in the United States?

A

B

food poisoning for microbes

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11
Q

Common symptoms of food borne illness caused by the Salmonella organism include all of the following EXCEPT

A

D

low body temperature

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12
Q

Which of the following is the most common pathogenic microorganism in the U.S. foods?

A

A

salmonella

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13
Q

The most common symptom of food borne infection include all of the following EXCEPT

A

D

double vision

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14
Q

What organism is responsible for producing the most common food toxin?

A

C

Staphylococcus aureus

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15
Q

Approximately how many propel each year affected by Staphylococcus auras food-borne illness?

A

D

one million

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16
Q

Which of the following is an example of food intoxication?

A

D

Illness produced from ingestion of food contaminated with natural toxins

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17
Q

Which of the following is a characteristic of botulism illness?

A

B

it is caused by a toxin compound rather than by inaction of pathogenic bacteria

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18
Q

Which of the following is a characteristic of botulism?

A

B

a full recovery may take years

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19
Q

What fraction of reported food borne illnesses can be attributed to the food industry?

A

D

4/5

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20
Q

The industrial application of heat to inactive most but not all bacteria in a food is commonly known as

A

C

pasteurization

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21
Q

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and food borne disease?

A

C

Hazard Analysis Critical Control Points

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22
Q

Among food-borne infections, what organisms are the: chief cause of illness/chief cause of death?

A

B

Salmonella/ listeria

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23
Q

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

A

B

salmonella

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24
Q

Clostridium botulinum poisoning is a hazard association with

A

D

improperly canned vegetables

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25
Q

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

A

botulinum toxin

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26
Q

Which of the following is the major food source fro the transmission of Campylobacterjejuni?

A

A

raw polutry

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27
Q

Which of the following foods are associated with illness from Salmonella?

A

D

raw meats, poultry, and eggs

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28
Q

What has been the change in the current amount of imported foods compared with 10 years ago?

A

D

increased by about 2-fold

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29
Q

Which of the following is NOT a characteristic of food safety in the kitchen?

A

C

Hand washing is significantly more effective than had sanitizers in decreasing bacterial contamination

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30
Q

Which of the following would most likely result from placing cooked hamburger patties on the same plate as that held the uncooked patties?

A

D

microbial cross-contamination

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31
Q

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?

A

B

20 seconds

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32
Q

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?

A

B

cross-contamination

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33
Q

The seal “Graded by USDA” that appears on packaged meat and poultry means that the product is

A

D

assessed for tenderness

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34
Q

Why is ground meat more susceptible to microbial contamination that underground meat?

A

A

it has more surface area

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35
Q

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?

A

C

keeping beef patties on a warm grill (135 F) for up to 3 hours

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36
Q

What country accounts for most of the reported cases of mad cow disease?

A

D

United Kingdom

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37
Q

In cows infected with mad cow disease, which of the following tissues is generally free of the infectious agents?

A

B

muscle

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38
Q

Which of the following is a characteristic meat contamination?

A

B

consumers are not able to detect the presence of harmful bacteria by odor or taste

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39
Q

All of the following are properties associated with the cooking of hamburgers EXCEPT

A

A

color alone is usually indicative of “doneness”

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40
Q

Which of the following is NOT a feature of the swine flu virus?

A

B

it can be transmitted by eating infected pork

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41
Q

What untended benefit is derived from the freezing of fish by the food industry?

A

B

mature parasitic worms are killed

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42
Q

To minimize the possibility of foodborne illness, hamburger shout be cooked to an internal temperature of at least

A

C

160

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43
Q

Which of the following is the most appropriate method to thaw turkey?

A

A

in the refrigerator

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44
Q

Which of the following foods is best known to transmit hepatitis?

A

B

seafood

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45
Q

Which of the following practices is safest for minimizing microbial contamination of prepared foods?

A

C

restrict the foods exposure at between 40 F and 140 F to a maximum of 2 hours

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46
Q

Consumption of raw oysters is known to cause hepatitis type

A

A

A

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47
Q

All of the following are characteristics of raw oyster consumption EXCEPT

A

A

freezing for 24 hours kills the hepatitis virus

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48
Q

All of the following are rules to help prevent food borne illness EXCEPT

A

A

use hands to mix foods

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49
Q

What is the minimum recommended safe temperature to heat leftovers?

A

C

165

50
Q

All of the following are characteristics of oysters in the diet EXCEPT

A

A

they are the primary factory in a traveler’s diarrhea

51
Q

What is the safe refrigerator storage time for uncooked steaks, cooked chicken, opened packages of lunch meats, and tuna sala?

A

B

3-5 days

52
Q

Which of the following methods of thawing meats or poultry increases health risk?

A

B

at room temperature

53
Q

If you suspect that you are suffering from a food borne illness, appropriate actions to take include all of the following EXCEPT

A

C

find a portion of the remaining suspected food and ask someone else to taste it to detect and off flavors

54
Q

What are the changes of contracting diarrhea from travel to other countries?

A

A

1 in 2

55
Q

Which of the following is an example of a food preservation technique?

A

A

irradiation used to sterilize spices

56
Q

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

A

E. coli

57
Q

Among the following organisms, which is primarily responsible for causing “traveler’s” diarrhea?

A

B

Escherichia coli

58
Q

Which of the following is INAPPROPRIATE advice on sanitation for someone traveling to another country?

A

D

eat fruits and vegetables raw with their skins to decrease risk from was-water contamination

59
Q

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

A

irradiation techniques do not in any way produce radioactive foods

60
Q

Common foods approved for irradiation include all of the following EXCEPT

A

B

milk

61
Q

What processing method allows for cartons of milk to be shelved in grocery stores at room temperature?

A

C

Ultrahigh temperature treatment

62
Q

What is the chief reason for NOT using irradiation for preserving dairy products?

A

A

it imparts off flavors

63
Q

A common term to describe the process of irradiation is

A

C

cold pasteurization

64
Q

Which of the following is a feature of irradiated food?

A

D

the irradiation label is not required on commercially prepared food that contain irrradiated ingredients

65
Q

All of the following describe associations between vegetable preparation and vitamin preservation EXCEPT

A

C

vegetables should be cooked in water rather than by steaming to minimize vitamin losses

66
Q

What nutrients in foods are most vulnerable to losses during food handling and preparation?

A

D

water-soluble vitamins

67
Q

The extent to which an environmental contaminant becomes harmful is dependent primarily on its

A

A

persistence

68
Q

Which of the following are examples of heavy metals?

A

A

mercury and lead

69
Q

Which of the following is an example of heavy metal exposure from foods?

A

B

ingestion of food containing high amounts of mercury

70
Q

The increase in the concentration of contaminants in the tissues of animals high on the food chain is termed

A

A

bioaccumulation

71
Q

Which of the following is a feature of an organic halogen?

A

C

toxic chemical

72
Q

What is the primary source of dietary mercury

A

A

seafood

73
Q

Of the following types of seafood, which should be consumed in the smallest amount by pregnant and lactating women?

A

D

white albacore tuna

74
Q

All of the following are characteristics of mercury in nutrition EXCEPT

A

C

larger fish have less muscle mercury due to the dilution effect of size

75
Q

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?

A

D

Polybrominated biphenyl

76
Q

Which of the following is a characteristic of heavy metals in the U.S. food supply?

A

A

virtually all fish contain mercury

77
Q

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

A

C

potatoes

78
Q

What is the principal factor related to solanine concentration in potatoes?

A

D

improper storage conditions

79
Q

Which of the following s a characteristic of solanine?

A

A

it is not destroyed by cooking

80
Q

Which of the following is a feature of naturally occurring food toxicants?

A

A

lima beans contain deadly cyanide compounds

81
Q

Many countries restrict the varieties of commercially-grown lima beans due to the seed’s content of

A

A

cyanide

82
Q

All of the following represent matches between a naturally occurring toxin and its food EXCEPT

A

D

acrylamides in tomatoes.

83
Q

Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by

A

A

children

84
Q

What is meant when the FDA invokes a certification requirement?

A

C

the food manufacture must have its products tested to guarantee the certain chemicals do not exceed legal limits

85
Q

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?

A

B

Tolerance level

86
Q

What organization is responsible for setting tolerance guidelines for the use of a pesticide on food?

A

A

EPA

87
Q

What organization is responsible for ENFORCING the tolerances that re set for a pesticide

A

B

FDA

88
Q

The FDA considered the amount of pesticide intake to be acceptable if the daily intake ingested over a lifetime appears to be

A

A

without appreciable risk

89
Q

The FDA monitors pesticides by sampling

A

D

some food shipments for some pesticides

90
Q

What is the name of the program that reports on the dietary intakes of pesticides form our food supply?

A

A

total diet study

91
Q

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

a

1

92
Q

All of the following practices are known to minimize exposure to food pesticide residues EXCEPY

A

D

washing waxed fruits and ` in water remove the wax-impregnated pesticides

93
Q

Food producers are allowed to label a food product as organic if it

A

C

was made with at least 95% organic ingredients

94
Q

Which of the following is a characteristic of pesticide on foods?

A

D

pesticide chemicals in the urine of kids given an organic food was a lot lower after 5 days

95
Q

Most food additives are classified as

A

B

preservatives

96
Q

Who regulates and measures the use of chemical additives?

A

A

FDA

97
Q

List that is composed of substances widely used for many years without apparent ill effects?

A

B

GRAS

98
Q

Caffiene is permmited as a food additive because is it part of

A

A

GRAS list

99
Q

What dictates that an additive must not have neem found to be a carcinogen in any test on animals or human beings?

A

D

delaney clause

100
Q

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?”

A

B

delaney clause

101
Q

What is the name of the rule that modifies the original meaning of the delaney clause?

A

C

De minimis rule

102
Q

What level of caner risk to human beings from food additive is accepted by the FDA?

A

C

1 in 1,000,000

103
Q

What defines the FDA’s de minis rule?

A

D

the amount of a food additive that causes no more than one in-a-million risk of cancer to human beings

104
Q

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

A

1 microgram

105
Q

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?

A

D

margin of safety

106
Q

What is the classification given to a substance put into pod to give it a certain color?

A

D

intentional additives

107
Q

What substance int eh diet would typically have the lowest margin of safety?

A

A

table salt

108
Q

What category is assigned to additives put in foods after a rational decision-making process?

A

C

intentional

109
Q

Sugar and salt are used as antimicrobial agents to foods because they prevent microbial use of food’s?

A

B

water

110
Q

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?

A

C

sugar captures water and mikes it unavailable for microbes

111
Q

Of the following, which is used most widely as an antimicrobial agent?

A

A

sugar

112
Q

What is the chief reason that nitrites are allowed to be added to certain meat products?

A

D

nirtites inhibit the formation of botulinum toxin

113
Q

All of the following are amount the characteristics of antiomicrobial food additives except

A

B

ordinary baking powder is one of the most common

114
Q

Which of the following is NOT among the features of nitiries?

A

B

impart off-flavors

115
Q

Whena slice of fresh apple turn overs a brown color, this is most likely the result of

A

A

oxidation

116
Q

Which of the following substances added to todd inhibits formation of botulinum toxin

A

B

nitrites

117
Q

Which of the following is NOT of of the features of sulfites?

A

A

improve flavor

118
Q

What vitamin undergoes the most destruction in foods preserved with sulfites?

A

B

thiamin

119
Q

A feature of sulfite food additives is that they

A

A

are frequently used in wines

120
Q

What is the only food intended to be consumed raw in which the FDA allows the use of sulfite additives?

A

A

grapes

121
Q

Sulfites are a prohibited additive for refined grain products in the IS because they

A

A

Diet 200 final (4 decks)

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