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NUFS150 - lecture > NUFS150 - MT 2 > Flashcards

NUFS150 - MT 2 Flashcards

1
Q

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
A

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

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2
Q

Paralytic shellfish poisoning is caused by:

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

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
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3
Q

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
A

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
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4
Q

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

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

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

  1. Staphylococcus aureus
  2. Clostridium perfringens
  3. Bacillus cereus
  4. Clostridium botulinum
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5
Q

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
A

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
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6
Q

Naturally occuring toxicants produced by Aspergillus flavus and Aspergillus parasiticus.

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

Naturally occuring toxicants produced by Aspergillus flavus and Aspergillus parasiticus.

  1. pyrrolizidine alkaloids
  2. orthotoluene sulfonamide
  3. piperazine derivative
  4. furanocoumarins
  5. putrescine
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7
Q

*Clostridium botulinum *toxins are:

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

Clostridium botulinum toxins are:

  1. membrane-affecting toxins
  2. lesion-causing toxins
  3. sub-unit toxins
  4. immuno-active toxins
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8
Q

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
A

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
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9
Q

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.
A

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.
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10
Q

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.
A

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.
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11
Q

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
A

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
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12
Q

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
A

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
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13
Q

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
A

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
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14
Q

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)
A

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)
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15
Q

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
A

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
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16
Q

This (these) organism(s) produces neurotoxins.

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

This (these) organism(s) produces neurotoxins.

  1. C. botulinum
  2. S. aureus
  3. C. perfringens
  4. B. cereus
  5. 1 & 3 of the above
17
Q

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
A

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
18
Q

This (these) organism(s) produces enterotoxins.

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

This (these) organism(s) produces enterotoxins.

  1. C. botulinum
  2. S. aureus
  3. C. perfringens
  4. B. cereus
  5. 1 & 3 of the above
19
Q

Aflatoxin etiology role in human disease include:

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

Aflatoxin etiology role in human disease include:

  1. Kwashiorkor
  2. carcinogenesis
  3. hepatotoxicity
  4. all of the above
  5. 2 & 3 of the above
20
Q

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
A

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
21
Q

Toxin in fugu/puffer fish.

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

Toxin in fugu/puffer fish.

  1. breve toxin
  2. saxitoxin
  3. tetrodotoxin
  4. all of the above
  5. 2 & 3 of the above
22
Q

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
A

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
23
Q

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

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

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

  1. allergy
  2. mycosis
  3. irritation
  4. myocotoxicosis
24
Q

Toxic mold disease end point resulting from response to mycotoxin.

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

Toxic mold disease end point resulting from response to mycotoxin.

  1. allergy
  2. mycosis
  3. irritation
  4. myocotoxicosis
25
Q

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
A

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
26
Q

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
A

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
27
Q

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
A

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
28
Q

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
A

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
29
Q

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
A

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
30
Q

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
A

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
31
Q

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
A

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
32
Q

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
A

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
33
Q

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
A

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
34
Q

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
A

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
35
Q

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

A

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
36
Q

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

A

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

NUFS150 - lecture (7 decks)

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