Question 1

Norovirus causes an illness that is commonly misdiagnosed as

Accepted Answer

A)   food poisoning.
B)   the "common cold."
C)   the "stomach flu."
D)   Montezuma's revenge.E) A) and B)
F) C) and D)

Question 2

_______________ is a food preservation process that exposes food to radiation energy, preventing microbial growth.

Accepted Answer

A)   Food ionization
B)   Pasteurization
C)   Food irradiation
D)   SterilizationE) A) and B)
F) B) and C)

Question 3

Which of the following can be found in raw egg whites?

Accepted Answer

A)   Avidin
B)   Dioxin
C)   Oxalic acid
D)   SaponinsE) A) and B)
F) A) and C)

Question 4

Salmonella, Listeria,

Accepted Answer

A)   kidney failure.
B)   high fever.
C)   death.
D)   liver failure.
E)   coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated withF) C) and D)
G) B) and E)

Question 5

When it comes to caffeine, all of the following are true except

Accepted Answer

A)   those who are pregnant, have anxiety or panic attacks, or who have stomach ulcers should avoid or restrict consumption.
B)   the equivalent of 2 - 3 cups of coffee per day is considered to be a moderate and safe level of consumption.
C)   women suffer more deleterious effects of caffeine consumption than men.
D)   heavy consumption leads to depression, decreased heart rate, and decreased mental alertness.E) None of the above
F) All of the above

Question 6

____________ is the federal agency that enforces standards for wholesomeness and quality of meat, poultry, milk, and eggs.

Accepted Answer

A)   EPA
B)   FDA
C)   FTC
D)   USDAE) B) and C)
F) All of the above

Question 7

Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from

Accepted Answer

A)   Salmonella species.
B)   Staphylococcus aureus.
C)   Clostridium perfringens.
D)   Clostridium botulinum.E) All of the above
F) A) and B)

Question 8

All of the following are examples of intentional food additives except

Accepted Answer

A)   sucralose.
B)   solanine.
C)   lecithin.
D)   nitrates.E) A) and C)
F) A) and B)

Question 9

There is no easy way to test for pathogens such as

Accepted Answer

A)   Listeria.
B)   Salmonella.
C)   O157:H7.
D)   Norovirus.E) All of the above
F) A) and D)

Question 10

Which of the following can produce a foodborne infection?

Accepted Answer

A)   Clostridium perfringens and Salmonella
B)   Clostridium botulinum and Staphylococcus aureus
C)   Salmonella and Clostridium botulinum
D)   Staphylococcus aureus and Clostridium perfringensE) C) and D)
F) A) and B)

Question 11

____________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

Accepted Answer

A)   Listeria
B)   Salmonella
C)   O157:H7
D)   Clostridium botulinumE) None of the above
F) A) and B)

Question 12

As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with

Accepted Answer

A)   acute renal failure from the hemolytic-uremic syndrome.
B)   kidney stones.
C)   myocardial infarctions.
D)   strokes.E) A) and C)
F) A) and B) A

Question 13

The greatest health risk from food today is contamination via

Accepted Answer

A)   fungi.
B)   viruses and bacteria.
C)   parasites.
D)   prions.E) All of the above
F) None of the above B

Question 14

Food commonly associated with Salmonella infection are

Accepted Answer

A)   gravies and sauces.
B)   chicken and eggs.
C)   seafood and raw fish.
D)   custards and cream-filled pastries.E) C) and D)
F) B) and C)

Question 15

Common symptoms of foodborne illness include

Accepted Answer

A)   fever, skin rash, itching.
B)   coughing, wheezing, difficulty breathing.
C)   fever, diarrhea, vomiting.
D)   fever, headache, muscle cramps.E) All of the above
F) B) and D)

Question 16

All of the following are potential environmental contaminants except

Accepted Answer

A)   acrylamide.
B)   lead.
C)   carbon dioxide.
D)   mercury.E) A) and B)
F) C) and D) C

Question 17

All of the following are good instructions for preventing foodborne illness except

Accepted Answer

A)   always wash your hands after handling raw meat, fish, poultry, or eggs.
B)   do not buy or use food from a bulging can.
C)   when shopping, select meat, poultry, or fish first.
D)   wash all utensils that have come in contact with raw meat or fish after using.E) A) and D)
F) A) and C)

Question 18

All of the following are reasons why the risk of having foodborne illness is increasing except

Accepted Answer

A)   the food industry's attempt to increase shelf-life of foods.
B)   the increasing use of food irradiation.
C)   increased preparation of foods in centralized kitchens.
D)   increased preparation of foods in processing plants.E) B) and C)
F) A) and D)

Question 19

Escherichia coli O157:H7 infection has been associated with consumption of

Accepted Answer

A)   breakfast cereals.
B)   bread made from organic flour.
C)   fresh spinach or spinach-containing products.
D)   well-done roast beef.E) B) and C)
F) C) and D)

Question 20

Which of the following is not characteristic of Salmonella foodborne illness?

Accepted Answer

A)   It is seldom fatal.
B)   Symptoms may develop in 5 to 72 hours.
C)   It can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours.
D)   It can cause acute respiratory failure.E) A) and B)
F) C) and D)

Exam 13: Safety of Our Food Supply

Norovirus causes an illness that is commonly misdiagnosed as

Correct AnswerverifiedShow Answer

_______________ is a food preservation process that exposes food to radiation energy, preventing microbial growth.

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Which of the following can be found in raw egg whites?

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Salmonella, Listeria,

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When it comes to caffeine, all of the following are true except

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____________ is the federal agency that enforces standards for wholesomeness and quality of meat, poultry, milk, and eggs.

Correct AnswerverifiedShow Answer

Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from

Correct AnswerverifiedShow Answer

All of the following are examples of intentional food additives except

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There is no easy way to test for pathogens such as

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Which of the following can produce a foodborne infection?

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____________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

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As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized with

Correct AnswerverifiedA

The greatest health risk from food today is contamination via

Correct AnswerverifiedB

Food commonly associated with Salmonella infection are

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Common symptoms of foodborne illness include

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All of the following are potential environmental contaminants except

Correct AnswerverifiedC

All of the following are good instructions for preventing foodborne illness except

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All of the following are reasons why the risk of having foodborne illness is increasing except

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Escherichia coli O157:H7 infection has been associated with consumption of

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Which of the following is not characteristic of Salmonella foodborne illness?

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C

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