Question 1

Match the following terms with the descriptions below.
-Sustainable agriculture

Accepted Answer

A)  A person who eats food that is grown and produced locally
B)  Partnership between local food producers and local consumers
C)  Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation
D)  Use of natural predators, parasites, or pathogens to control agricultural pests
E)  Agricultural system that respects the environment, community, livestock, farm workers, and consumersF) A) and C)
G) B) and C)

Question 2

The most common cause of foodborne illness in the United States is

Accepted Answer

A)   Norovirus.
B)   Staphylococcus aureus.
C)   Hepatitis A virus.
D)   Escherichia coli.E) A) and C)
F) B) and D)

Question 3

Which of the following is an example of a parasite found in the North American food supply?

Accepted Answer

A)   Trichinella spiralis
B)   Staphylococcus aureus
C)   Clostridium botulinum
D)   NorovirusE) None of the above
F) B) and C)

Question 4

To reduce exposure to pesticides,

Accepted Answer

A)   wash and/or peel fruits and vegetables before eating.
B)   when fishing, throw back small fish and keep only the large ones.
C)   limit variety in fruit and vegetable consumption.
D)   consume the outer leaves of leafy vegetables, which have the highest nutrient content.E) None of the above
F) A) and B)

Question 5

Match the following foodborne pathogens with the descriptions below.
-Bacteria

Accepted Answer

A)  Parasitic worm that can contaminate food or water
B)  Simple parasitic life forms including molds, mildews, yeasts, and mushrooms
C)  A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans
D)  A dormant reproductive cell capable of becoming an adult organism without the help of another cell
E)  Microorganisms that can only reproduce after invading body cellsF) A) and E)
G) B) and C)

Question 6

Match the following with the descriptions below.
-Fermentation

Accepted Answer

A)  Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together
B)  Moderately high (62°C to 100°
C)   temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk
C)  Food and package are sterilized separately before the food enters the package.
D)  Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast
E)  Cool temperatures (40°F to 45°F)  slow down the deteriorating effects of microorganisms and enzymes.F) B) and C)
G) B) and E)

Question 7

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 D)
F) None of the above

Question 8

The Danger Zone refers to

Accepted Answer

A)   the temperature range at which bacteria grow quickly.
B)   any food preparation surface that is contaminated with microorganisms.
C)   parts of the United States where environmental conditions favor microbial growth.
D)   the rapid heart rate that accompanies dehydration from foodborne illness.E) B) and C)
F) C) and D)

Question 9

In its public health campaign, the United States Department of Agriculture promotes food safety with four simple actions:

Accepted Answer

A)   boil, freeze, dry, and salt.
B)   bake, sterilize, freeze, and label.
C)   clean, separate, chill, and cook.
D)   scrub, irradiate, cook, and freeze.E) C) and D)
F) A) and D)

Question 10

When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne

Accepted Answer

A)   infection.
B)   intoxication.C) A) and B)
D) undefined

Question 11

Which of the following is a natural substance found in raw egg whites that can inhibit the absorption of biotin?

Accepted Answer

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

Question 12

Which of the following food-handling practices increases risk for foodborne illness?

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 B)
F) All of the above C

Question 13

Which of the following bacteria can produce a foodborne intoxication (as opposed to foodborne infection) ?

Accepted Answer

A)   Clostridium perfringens
B)   Salmonella species
C)   Staphylococcus aureus
D)   Campylobacter jejuniE) B) and C)
F) C) and D)

Question 14

Which of the following food trends increases the risk of foodborne illness?

Accepted Answer

A)   More foods prepared in kitchens outside the home
B)   Consumption of more imported ready-to-eat foods
C)   Greater consumer interest in eating raw or undercooked animal products
D)   All of these trends increase the risk of foodborne illness.E) A) and D)
F) A) and C)

Question 15

Escherichia coli O157:H7 produces ________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.

Accepted Answer

A)   an infection
B)   urea
C)   spores
D)   a toxinE) A) and D)
F) All of the above

Question 16

Match the following examples of food additives with the name of the class of food additives.
-Antioxidants

Accepted Answer

A)  Salt, nitrates, and nitrites
B)  Bromates, peroxides, and ammonium chloride
C)  Pectins, gums, gelatins, and agars
D)  Yeast, baking powder, and baking soda
E)  BHA, BHT, and vitamin EF) None of the above
G) A) and E)

Question 17

Salmonella, Listeria, Escherichia coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

Accepted Answer

A)   kidney failure.
B)   high fever.
C)   death.
D)   liver failure.E) B) and C)
F) A) and D)

Question 18

Raw meats, poultry, and eggs are often contaminated with ________, which can cause fatal infections in immunocompromised populations.

Accepted Answer

A)   Salmonella
B)   Shigella species
C)   Escherichia coli
D)   Clostridium botulinumE) A) and B)
F) C) and D) A

Question 19

Listeriosis is of particular concern for pregnant women because

Accepted Answer

A)   pregnant women are more likely than other population groups to get listeriosis.
B)   Listeria bacteria can cross the placenta and infect the fetus.
C)   listeriosis can cause fetal death.
D)   All of the choices are correct.E) B) and C)
F) A) and D) D

Question 20

Food irradiation makes the food radioactive.

Accepted Answer

A) True 
 B)False

Exam 13: Protecting Our Food Supply

Match the following terms with the descriptions below. -Sustainable agriculture

Correct AnswerverifiedShow Answer

The most common cause of foodborne illness in the United States is

Correct AnswerverifiedShow Answer

Which of the following is an example of a parasite found in the North American food supply?

Correct AnswerverifiedShow Answer

To reduce exposure to pesticides,

Correct AnswerverifiedShow Answer

Match the following foodborne pathogens with the descriptions below. -Bacteria

Correct AnswerverifiedShow Answer

Match the following with the descriptions below. -Fermentation

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The Danger Zone refers to

Correct AnswerverifiedShow Answer

In its public health campaign, the United States Department of Agriculture promotes food safety with four simple actions:

Correct AnswerverifiedShow Answer

When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne

Correct AnswerverifiedShow Answer

Which of the following is a natural substance found in raw egg whites that can inhibit the absorption of biotin?

Correct AnswerverifiedShow Answer

Which of the following food-handling practices increases risk for foodborne illness?

Correct AnswerverifiedC

Which of the following bacteria can produce a foodborne intoxication (as opposed to foodborne infection) ?

Correct AnswerverifiedShow Answer

Which of the following food trends increases the risk of foodborne illness?

Correct AnswerverifiedShow Answer

Escherichia coli O157:H7 produces ________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.

Correct AnswerverifiedShow Answer

Match the following examples of food additives with the name of the class of food additives. -Antioxidants

Correct AnswerverifiedShow Answer

Salmonella, Listeria, Escherichia coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

Correct AnswerverifiedShow Answer

Raw meats, poultry, and eggs are often contaminated with ________, which can cause fatal infections in immunocompromised populations.

Correct AnswerverifiedA

Listeriosis is of particular concern for pregnant women because

Correct AnswerverifiedD

Food irradiation makes the food radioactive.

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
C

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
A

Correct Answer
verified
D

Correct Answer
verified