NUFS150 - MT 2

Question 1

Aflatoxins are toxic compounds produced by a certain species of ___ in foods (e.g., peanut butter, cereals, etc.) and have been shown to be potent ___ in laboratory test animals.

1. bacteria/carcinogens
2. virus/neurotoxins
3. molds/hepatotoxins
4. parasites/teratogens

Answer 1

Aflatoxins are toxic compounds produced by certain species of molds** in foods and have been shown to be potent **hepatotoxins in laboratory test animals.

Question 2

Paralytic shellfish poisoning is caused by:

1. saxitoxin
2. tremetone
3. tetrodotoxin
4. domoic acid
5. none of the above

Answer 2

Paralytic shellfish poisoning is caused by:

1. saxitoxin = paralytic shellfish poisoning
2. tremetone = cow’s milk
3. tetrodotoxin = puffer fish/fugu fish poisoning
4. domoic acid = amnesiac shellfish poisoning

Question 3

Toxic shock syndrome(s) resulting from the consumption or intake of mycotoxins by humans or animals.

1. “Holy Fire”
2. “Alimentaric Aleukia”
3. “Yellow Rice Disease”
4. all of the above
5. 1 & 2 of the above

Answer 3

Toxic shock syndrome(s) resulting from the consumption or intake of mycotoxins by humans or animals.

1. “Holy Fire”
2. “Alimentaric Aleukia”
3. “Yellow Rice Disease”
4. all of the above
5. 1 & 2 of the above

Question 4

This(these) microorganism(s) produce a membrane-affecting type of bacterial toxins.

1. Staphylococcus aureus
2. Clostridium perfringens
3. Bacillus cereus
4. Clostridium botulinum

Answer 4

This(these) microorganism(s) produce a membrane-affecting type of bacterial toxins.

1. Staphylococcus aureus
2. Clostridium perfringens
3. Bacillus cereus
4. Clostridium botulinum

Question 5

The bacterial toxins produced by this(these) microorganism(s) are lesion-causing toxins.

1. Staphylococcus aureus
2. Clostridium perfringens
3. Bacillus cereus
4. Clostridium botulinum
5. 2 & 3 of the above

Answer 5

The bacterial toxins produced by this(these) microorganism(s) are lesion-causing toxins.

1. Staphylococcus aureus
2. Clostridium perfringens
3. Bacillus cereus
4. Clostridium botulinum
5. 2 & 3 of the above

Question 6

Naturally occuring toxicants produced by Aspergillus flavus and Aspergillus parasiticus.

1. pyrrolizidine alkaloids
2. orthotoluene sulfonamide
3. piperazine derivative
4. furanocoumarins
5. putrescine

Answer 6

Naturally occuring toxicants produced by Aspergillus flavus and Aspergillus parasiticus.

1. pyrrolizidine alkaloids
2. orthotoluene sulfonamide
3. piperazine derivative
4. furanocoumarins
5. putrescine

Question 7

*Clostridium botulinum *toxins are:

1. membrane-affecting toxins
2. lesion-causing toxins
3. sub-unit toxins
4. immuno-active endotoxins

Answer 7

Clostridium botulinum toxins are:

1. membrane-affecting toxins
2. lesion-causing toxins
3. sub-unit toxins
4. immuno-active toxins

Question 8

Consider to be the most potent natural hepatocarcinogen:

1. aflatoxin B1
2. aflatoxin G2
3. aflatoxin G1
4. aflatoxin B2
5. all of the above
6. 1 & 3 of the above

Answer 8

Consider to be the most potent natural hepatocarcinogen:

1. aflatoxin B1
2. aflatoxin G2
3. aflatoxin G1
4. aflatoxin B2
5. all of the above
6. 1 & 3 of the above

Question 9

Which of the following statements regarding C. botulinum toxins are true?

1. Chemically, C. botulinum toxins are proteins.
2. C. botulinum toxin type A is the most lethal toxin.
3. Botulinal toxins are the most powerful mycotoxins known.
4. all of the above are true.
5. 1 & 2 of the above.

Answer 9

Which of the following statements regarding C. botulinum toxins are true?

1. _Chemically, *C. botulinum* toxins are proteins._
2. _*C. botulinum* toxin type A is the most lethal toxin._
3. Botulinal toxins are the most powerful mycotoxins known.
4. all of the above are true.
5. 1 & 2 of the above.

Question 10

In order to grow and produce its toxin, C. botulinum, requires:

1. relatively low pH, low salt, and low moisture food that is devoid of oxygen, and stored without refrigeration.
2. relatively high pH, low salt, and high moisture food that is devoid of oxygen and stored without refrigeration.
3. relatively low acid, low salt, and low moisture food stored under aerobic condition without refrigeration.
4. relatively high acid, high salt and high moisture food stured under anaerobic condition without refrigeration.

Answer 10

In order to grow and produce its toxin, C. botulinum, requires:

1. relatively low pH, low salt, and low moisture food that is devoid of oxygen, and stored without refrigeration.
2. relatively high pH, low salt, and high moisture food that is devoid of oxygen and stored without refrigeration.
3. relatively low acid, low salt, and low moisture food stored under aerobic condition without refrigeration.
4. relatively high acid, high salt and high moisture food stured under anaerobic condition without refrigeration.

Question 11

Foodbourne disease(s) caused by marine bacterial toxins.

1. scombroid fish poisoning
2. ciguatera poisoning
3. paralytic shellfish poisoning
4. all of the above
5. 2 & 3 of the above

Answer 11

Foodbourne disease(s) caused by marine bacterial toxins.

1. scrombroid fish poisoning
2. ciguatera poisoning
3. paralytic shellfish poisoning
4. all of the above
5. 2 & 3 of the above

Question 12

Foodbourne disease(s) caused by marine microbial toxins.

1. scrombroid fish poisoning
2. ciguatera poisoning
3. paralytic shellfish poisoning
4. all of the above
5. 2 & 3 of the above

Answer 12

Foodbourne disease(s) caused by marine microbial toxins.

1. scrombroid fish poisoning
2. ciguatera poisoning
3. paralytic shellfish poisoning
4. all of the above
5. 2 & 3 of the above

Question 13

Foodbourne disease(s) caused by marine algae toxins.

1. scrombroid fish poisoning
2. ciguatera poisoning
3. paralytic shellfish poisoning
4. all of the above
5. 2 & 3 of the above

Answer 13

Foodbourne disease(s) caused by marine algae toxins.

1. scrombroid fish poisoning
2. ciguatera poisoning
3. paralytic shellfish poisoning
4. all of the above
5. 2 & 3 of the above

Question 14

Which of the following marine toxin/poisoning is (are) not associated with microbial (bacteria/algae) contamination of seafoods?

1. diarrheal shellfish poisoning (DSP)
2. tetrodotoxin fish poisoning (TSP)
3. neurological shellfish poisoning (NSP)
4. scombroid fish poisoning (SFP)

Answer 14

Which of the following marine toxin/poisoning is (are) not associated with microbial (bacteria/algae) contamination of seafoods?

1. diarrheal shellfish poisoning (DSP)
2. tetrodotoxin fish poisoning (TSP)
3. neurological shellfish poisoning (NSP)
4. scombroid fish poisoning (SFP)

Question 15

Which of the following agents of foodbourne infections is (are) also capable of producing toxins?

1. Listeria monocytogenes
2. Clostridium botulinum
3. Salmonella sp.
4. all of the above
5. 1 & 3 of the above

Answer 15

Which of the following agents of foodbourne infections is (are) also capable of producing toxins?

1. Listeria monocytogenes
2. Clostridium botulinum
3. Salmonella sp.
4. all of the above
5. 1 & 3 of the above

Question 16

This (these) organism(s) produces neurotoxins.

1. C. botulinum
2. S. aureus
3. C. perfringens
4. B. cereus
5. 1 & 3 of the above

Answer 16

This (these) organism(s) produces neurotoxins.

1. C. botulinum
2. S. aureus
3. C. perfringens
4. B. cereus
5. 1 & 3 of the above

Question 17

This (these) organism(s) produces diarrheagenic and emetic toxins.

1. C. botulinum
2. S. aureus
3. C. perfringens
4. B. cereus
5. 1 & 3 of the above

Answer 17

This (these) organism(s) produces diarrheagenic and emetic toxins.

1. C. botulinum
2. S. aureus
3. C. perfringens
4. B. cereus
5. 1 & 3 of the above

Question 18

This (these) organism(s) produces enterotoxins.

1. C. botulinum
2. S. aureus
3. C. perfringens
4. B. cereus
5. 1 & 3 of the above

Answer 18

This (these) organism(s) produces enterotoxins.

1. C. botulinum
2. S. aureus
3. C. perfringens
4. B. cereus
5. 1 & 3 of the above

Question 19

Aflatoxin etiology role in human disease include:

1. Kwashiorkor
2. carcinogenesis
3. hepatotoxicity
4. all of the above
5. 2 & 3 of the above

Answer 19

Aflatoxin etiology role in human disease include:

1. Kwashiorkor
2. carcinogenesis
3. hepatotoxicity
4. all of the above
5. 2 & 3 of the above

Question 20

Marine toxins which are sodium channel blockers.

1. breve toxin
2. saxitoxin
3. tetrodotoxin
4. all of the above
5. 2 & 3 of the above

Answer 20

Marine toxins which are sodium channel blockers.

1. breve toxin
2. saxitoxin
3. tetrodotoxin
4. all of the above
5. 2 & 3 of the above

Question 21

Toxin in fugu/puffer fish.

1. breve toxin
2. saxitoxin
3. tetrodotoxin
4. all of the above
5. 2 & 3 of the above

Answer 21

Toxin in fugu/puffer fish.

1. breve toxin
2. saxitoxin
3. tetrodotoxin
4. all of the above
5. 2 & 3 of the above

Question 22

This seafood poisoning is one of the most serious threat to public health posed by fish. Also known as paralytic shellfish poisoning. This toxin is derived from certain species of algae (e.g. dinoflagellates) which accumulates in shellfish such as clams or mussels feeding on these algae.

1. saxitoxin
2. pyropheophorbide a
3. tetrodotoxin
4. ciguatoxin
5. scombroid poisoning

Answer 22

This seafood poisoning is one of the most serious threat to public health posed by fish. Also known as paralytic shellfish poisoning. This toxin is derived from certain species of algae (e.g. dinoflagellates) which accumulates in shellfish such as clams or mussels feeding on these algae.

1. saxitoxin
2. pyropheophorbide a
3. tetrodotoxin
4. ciguatoxin
5. scombroid poisoning

Question 23

Toxic mold disease end point resulting from sensitization to mold or mold products.

1. allergy
2. mycosis
3. irritation
4. myocotoxicosis

Answer 23

Toxic mold disease end point resulting from sensitization to mold or mold products.

1. allergy
2. mycosis
3. irritation
4. myocotoxicosis

Question 24

Toxic mold disease end point resulting from response to mycotoxin.

1. allergy
2. mycosis
3. irritation
4. myocotoxicosis

Answer 24

Toxic mold disease end point resulting from response to mycotoxin.

1. allergy
2. mycosis
3. irritation
4. myocotoxicosis

Question 25

This intentional additive is found in some commercially dehydrated fruits and vegetables, wines, etc., and have been associated with undesirable toxic manifestation in some asthmatics. 1. sulfites 2. nitrites 3. nitrosamines 4. saccharin 5. none of the above

Answer 25

This intentional additive is found in some commercially dehydrated fruits and vegetables, wines, etc., and have been associated with undesirable toxic manifestation in some asthmatics. 1. **_sulfites_** 2. nitrites 3. nitrosamines 4. saccharin 5. none of the above

Question 26

A flavoring type of intentional food additive which have been shown to cause bladder cancer in laboratory test animals. 1. sulfites 2. nitrites 3. nitrosamines 4. saccharin 5. none of the above

Answer 26

A flavoring type of intentional food additive which have been shown to cause bladder cancer in laboratory test animals. 1. sulfites 2. nitrites 3. nitrosamines 4. **_saccharin_** 5. none of the above

Question 27

According to the U.S. Federal Food, Drug & Cosmetic Act, compounds associated with human food include: 1. substances generall recognized as safe (GRAS) 2. pesticide residue 3. unavoidable contaminants 4. all of above 5. 1 & 2 of the above

Answer 27

According to the U.S. Federal Food, Drug & Cosmetic Act, compounds associated with human food include: 1. **_substances generall recognized as safe (GRAS)_** 2. **_pesticide residue_** 3. **_unavoidable contaminants_** 4. **_all of above_** 5. 1 & 2 of the above

Question 28

In the U.S., food additives come under the jurisdiction of the: 1. U.S. Dept. of Agriculture (USDA) 2. Food and Drug Administration (FDA) 3. Federal Bureau of Investigation (FBI) 4. all of the above 5. 1 & 2 of the above

Answer 28

In the U.S., food additives come under the jurisdiction of the: 1. **_U.S. Dept. of Agriculture (USDA)_** 2. **_Food and Drug Administration (FDA)_** 3. Federal Bureau of Investigation (FBI) 4. all of the above 5. **_1 & 2 of the above_**

Question 29

Product(s) formed during the hydrolysis of aspartame which have been suspected to be carcinogenic. 1. orthotoluenesulfonamide 2. 3-L-benzyl-6-L-carboxylmethyl-2,5-diketopiperazine 3. methanol 4. 2 & 3 of the above 5. none of the above

Answer 29

Product(s) formed during the hydrolysis of aspartame which have been suspected to be carcinogenic. 1. orthotoluenesulfonamide 2. 3-L-benzyl-6-L-carboxylmethyl-2,5-diketopiperazine 3. **_methanol_** 4. 2 & 3 of the above 5. none of the above

Question 30

Impurity in the commercial production of saccharin. 1. orthotoluenesulfonamide 2. 3-L-benzyl-6-L-carboxylmethyl-2,5-diketopiperazine 3. methanol 4. 2 & 3 of the above 5. none of the above

Answer 30

Impurity in the commercial production of saccharin. 1. **_orthotoluenesulfonamide_** 2. 3-L-benzyl-6-L-carboxylmethyl-2,5-diketopiperazine 3. methanol 4. 2 & 3 of the above 5. none of the above

Question 31

This compound has been implicated with the neurotoxicity of aspartame. 1. orthotoluenesulfonamide 2. 3-L-benzyl-6-L-carboxylmethyl-2,5-diketopiperazine 3. methanol 4. 2 & 3 of the above 5. none of the above

Answer 31

This compound has been implicated with the neurotoxicity of aspartame. 1. orthotoluenesulfonamide 2. **_3-L-benzyl-6-L-carboxylmethyl-2,5-diketopiperazine_** 3. methanol 4. 2 & 3 of the above 5. none of the above

Question 32

This type of food additive includes chemical or substance used in the fortification and enrichment of foods. 1. preservatives 2. nutritional additives 3. coloring agents 4. texturizing agents 5. flavoring agents

Answer 32

This type of food additive includes chemical or substance used in the fortification and enrichment of foods. 1. preservatives 2. **_nutritional additives_** 3. coloring agents 4. texturizing agents 5. flavoring agents

Question 33

This type of food additive includes chemical or substance used to prevent growth or multiplication of pathogenic microorganisms such as *C. botulinum, **Salmonella* and other microbial agents of foodborne diseases. 1. preservatives 2. nutritional additives 3. coloring agents 4. texturizing agents 5. flavoring agents

Answer 33

This type of food additive includes chemical or substance used to prevent growth or multiplication of pathogenic microorganisms such as *C. botulinum, **Salmonella* and other microbial agents of foodborne diseases. 1. **_preservatives_** 2. nutritional additives 3. coloring agents 4. texturizing agents 5. flavoring agents

Question 34

This type of food additive is used in the greatest total quantity or amount in the U.S. 1. preservatives 2. nutritional additives 3. coloring agents 4. texturizing agents 5. flavoring agents

Answer 34

This type of food additive is used in the greatest total quantity or amount in the U.S. 1. preservatives 2. nutritional additives 3. coloring agents 4. **_texturizing agents_** 5. flavoring agents

Question 35

According to the U.S. Federal Food, Drug and Cosmetic Act, what are the five broad categories of compounds associated with human food?

Answer 35

According to the U.S. Federal Food, Drug and Cosmetic Act, the five broad categories of compounds associated with human food are: 1. Generally Recognized As Safe (GRAS) 2. Intentional food additives 3. Color additives 4. Pesticide residue 5. Unavoidable contaminants

Question 36

What are the four justifications for the use of food additives according to the Joint FAO/WHO Codex Alimientos Commitee?

Answer 36

The four justifications for the use of food additives according to the Joint FAO/WHO Codex Alimientos Commitee are: 1. Preservation 2. Meet dietary needs 3. Prolong desirable characteristics 4. Aid in production, transportation, and/or storage