Food Safety 2 Flashcards
Recently, an outbreak caused deaths in fetuses and newborns associated with maternal consumption of Mexican style cheeses in the United States was attributed to:
- Salmonella typhimurium
- Campylobacter jejuni
- Brucella abortus
- Listeria monocytogenes
- Chlamydia psittaci
The Codex Alimentarius is:
- A code of nutritional standards for domestic livestock species developed by the Food and Agriculture Organization (FAO) of the United Nations, World Health Organization (WHO).
- An internationally agreed upon set of standards, codes of practice, guidelines, and recommendations for food.
- A set of standards, code of practice, guidelines, and recommendations developed by the Pan American Health Organization (PAHO) for food.
- A code of human nutritional standards developed by the UN/WHO/FAO for use in developing nations.
- A set of animal health regulations developed by the Pan American Health Organization (PAHO)
The Hazard Analysis and Critical Control Point (HACCP) Systems final rule published in 1996 established pathogen reduction performance standards to be met by slaughter plants and plants that produce raw ground products. The performance standard was aimed at limiting the amount of foodborne pathogens found in raw meat. For which of the following foodborne pathogens was a performance standard established in the original HACCP final rule?
- Listeria
- Salmonella
- Generic E. coli
- Campylobacter
- Lactic acid bacteria
Which one of the following does NOT correctly characterize noroviruses:
- Water is the most common source of outbreaks
- Usually a self-limiting disease with nausea, vomiting, diarrhea and abdominal pain
- Fecal-oral route via contaminated water and foods is the mode of transmission
- Disease is most frequent in the very young
- Often outbreaks are related to consumption of raw shellfish
The type of Clostridium perfringens most commonly associated with human foodborne illness is:
- A
- B
- C
- D
- E
Which one of the following diseases diagnosed during postmortem meat inspection would NOT be reported to state/federal animal health authorities:
- Leptospirosis
- Anthrax
- Tuberculosis
- Hog Cholera
- Vesicular Stomatitis
FDA and USDA approved irradiation for meat products. The approved and/or proposed dosage ranges for red meat and poultry for the purposes of reducing bacterial pathogens is in the dosage range of:
- 0.005-0.03 kGy
- 0.15-0.65 kGy
- 1.5-4.5 kGy
- 5.5-9.0 kGy
- 25-35 kGy
Which of the following is/are TRUE about the cause and risk factors for the development of pale, soft, exudative muscle (PSE, watery pork)?
- Certain breeds appear to be prone to rapid post-mortem glycosis and the production of watery pork.
- PSE is the direct result of a rapid fall in muscle pH after death.
- High environmental temperatures, rough handling, and inefficient slaughtering techniques are factors in the development of PSE
- All of the above
- None of the above
Which of the following is NOT one of the four syndromes resulting from the ingestion of toxins found in some molluskan shellfish?
- Paralytic shellfish poisoning
- Amnesic shellfish poisoning
- Neurotoxic shellfish poisoning
- Diarrheal shellfish poisoning
- Gastrointestinal shellfish poisoning (this isn’t one)
To guarantee the safety and quality of frozen foods, they may be thawed in any of the following manners EXCEPT:
- Under refrigeration, at temperatures below 45 degrees Fahrenheit.
- In a microwave oven, if final cooking occurs immediately after thawing.
- By immersing in hot water, at least 100 degrees Fahrenheit, overnight. Don’t do this
- As part of the conventional cooking process.
- Under potable running water at 70 degrees Fahrenheit for 2 hours.
Which of the following is NOT a frequently cited factor involved in foodborne illness outbreaks?
- Failure to refrigerate food properly.
- Failure to thoroughly cook food.
- Foods prepared a day or two ahead of time.
- Foods frozen for extended periods of time.
- Cross-contamination of cooked foods with raw items.
Which of the following is NOT an application of the basic principles of Hazard Analysis and Critical Control Points concept for food safety?
- Use of a reference laboratory to perform bacterial cultures and identify pathogens when monitoring a critical control point.
- Determining the intended use and end consumer of the food.
- Use of a flow chart to diagram the way a food is processed.
- Planning actions to take when hamburger patties are not cooked to a high enough internal temperature.
- Performing a literature review to determine the potential microbial pathogens typically associated with a type of food.
A. Use of a reference laboratory to perform bacterial cultures and identify pathogens when monitoring a critical control point.
The “Hurdles Concept” in relation to preservation of food refers to:
- The use of one primary inhibitory factor (e.g., temperature control) to control bacterial growth.
- Using many primary inhibitory factors, each one individually enough to control bacterial growth, to ensure that bacterial growth is kept under control.
- The use of many factors, each one at a level which would be sub-inhibitory on its own, to control bacterial growth.
- The use of many primary inhibitory factors aimed at controlling psychrotropic bacteria.
- Using at least two inhibitory factors to control pathogenic mesophiles and thermophiles.
C. The use of many factors, each one at a level which would be sub-inhibitory on its own, to control bacterial growth.
Tetrodotoxin poisoning is associated with the consumption of which one of the following food items?
- Oysters
- Wild mushrooms
- Mahi Mahi
- Fugu
- Moldy grains
D. Fugu
The retort process for canned food items is primarily aimed at the destruction of which potential public health concern?
- Toxin produced by Staphylococcus aureus
- Spores of Clostridium botulinum
- Spores and toxins of Bacillus cereus
- Vegetative state of Coxiella burnetii
- Toxin produced by Aspergillus flavus
B. Spores of Clostridium botulinum