Question 1

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ________ causes.

Accepted Answer

A)   viral
B)   bacterial
C)   fungal
D)   microbialE) C) and D)
F) A) and D)

Question 2

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) None of the above
F) B) and C)

Question 3

As part of its food safety program, USDA has simplified food safety rules into what four simple actions?

Accepted Answer

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

Question 4

If you buy food in a can that is bulging or spurts liquid, the food is likely to contain toxins produced by a type of bacterium called _______________.

Accepted Answer

A)   Salmonella
B)   Clostridium perfringens
C)   Clostridium botulinum
D)   Staphylococcus aureusE) All of the above
F) A) and C)

Question 5

Match the following terms with the descriptions below.

Accepted Answer

The answer of Match the following terms with the descriptions...

Question 6

_______________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy)  left at room temperature for extended periods of time.

Accepted Answer

A)   Clostridium botulinum
B)   Clostridium perfringens
C)  E.coli
D)   SalmonellaE) A) and B)
F) B) and C)

Question 7

Which of the following can produce a foodborne intoxication?

Accepted Answer

A)   Clostridium botulinum and Salmonella
B)   Salmonella and Staphylococcus aureus
C)   Staphylococcus aureus and Clostridium botulinum
D)   Clostridium perfringens and Staphylococcus aureusE) A) and C)
F) None of the above

Question 8

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

Accepted Answer

A)   Salmonella
B)   Staphylococcus aureus
C)  E.coli
D)   Clostridium botulinumE) A) and D)
F) None of the above

Question 9

Most strains of

Accepted Answer

A)   infectious.
B)   harmful.
C)   toxic.
D)   harmless.
E)   coli areF) B) and E)
G) A) and D)

Question 10

The aseptic processing food preservation method is especially useful for

Accepted Answer

A)   whole grain cereals.
B)   fruit juices.
C)   meats.
D)   spices.E) All of the above
F) C) and D)

Question 11

Which of the following naturally occurring substances limits the absorption of calcium and iron?

Accepted Answer

A)   Oxalic Acid
B)   Avidin
C)   Solanine
D)   SafroleE) B) and C)
F) All of the above

Question 12

Foodborne illness caused by Clostridium perfringens

Accepted Answer

A)   is usually associated with meat and meat dishes, gravies, and improperly handled leftovers.
B)   appears within 12 to 36 hours of ingesting contaminated food.
C)   usually is caused by consuming improperly home-canned food.
D)   can cause human illness in about 4 hours.E) A) and D)
F) C) and D)

Question 13

All of the following are potential risks of pesticides except

Accepted Answer

A)   increased rates of birth defects and cancer with chronic exposure.
B)   creation of new and resistant species of pests.
C)   increased food costs.
D)   unintentional distribution of pesticides via groundwater.E) None of the above
F) A) and D)

Question 14

Toxin-producing bacteria, such as Clostridium botulinum, that end up in food cause a disorder called a foodborne _______________.

Accepted Answer

A)   infection
B)   intoxication
C)   influenza
D)   syndromeE) B) and D)
F) A) and C)

Question 15

All of the following are true about ground meats except

Accepted Answer

A)   With proper hand-washing, it is safe to eat raw hamburger.
B)   Bacteria that are normally present on the surface of meats are distributed throughout the meat product.
C)   Ground meats must be cooked to an internal temperature of at least 160 °\degree° F.
D)   Undercooked ground beef is a potential source of
E)   coli. F) C) and D)
G) B) and C)

Question 16

Of the following groups, which have the lowest risk of becoming ill from foodborne illness?

Accepted Answer

A)   The elderly
B)   Young children
C)   Individuals with cancer
D)   TeensE) None of the above
F) B) and C)

Question 17

Ground pork should be cooked to an internal temperature of _______________ to destroy the parasite Trichinella spiralis.

Accepted Answer

A)   145 °\degree° F (63 °\degree° 
C)  
B)   160 °\degree° F (71 °\degree° 
C)  
C)   165 °\degree° F (74 °\degree° 
C)  
D)   170 °\degree° F (77 °\degree° 
C)   E) B) and C)
F) A) and C)

Question 18

One of the major goals of using preservation methods such as smoking, salting, and drying is decreasing the _______________ in a food. This decreases the potential for bacterial growth.

Accepted Answer

A)   acid content
B)   bacteria
C)   mold
D)   water contentE) A) and D)
F) None of the above

Question 19

______________________ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 ppm.

Accepted Answer

A)   Noroviruses
B)   Salmonella bacteria
C)  E.coli bacteria
D)   Listeria bacteriaE) B) and D)
F) None of the above

Question 20

Food commonly associated with illness caused by Staphylococcus aureus include(s)

Accepted Answer

A)   undercooked pork products.
B)   meat, poultry, eggs.
C)   undercooked poultry.
D)   cooked beef.E) B) and D)
F) None of the above

Exam 13: Safety of Our Food Supply

Which of the following naturally occurring substances limits the absorption of calcium and iron?

Correct AnswerverifiedShow Answer

Most strains of

Correct AnswerverifiedShow Answer

Of the following groups, which have the lowest risk of becoming ill from foodborne illness?

Correct AnswerverifiedShow Answer

_______________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature for extended periods of time.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Food commonly associated with illness caused by Staphylococcus aureus include(s)

Correct AnswerverifiedShow Answer

Toxin-producing bacteria, such as Clostridium botulinum, that end up in food cause a disorder called a foodborne _______________.

Correct AnswerverifiedShow Answer

All of the following are potential risks of pesticides except

Correct AnswerverifiedShow Answer

______________________ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 ppm.

Correct AnswerverifiedShow Answer

All of the following are true about ground meats except

Correct AnswerverifiedShow Answer

As part of its food safety program, USDA has simplified food safety rules into what four simple actions?

Correct AnswerverifiedShow Answer

Match the following terms with the descriptions below.

Correct AnswerverifiedShow Answer

One of the major goals of using preservation methods such as smoking, salting, and drying is decreasing the _______________ in a food. This decreases the potential for bacterial growth.

Correct AnswerverifiedShow Answer

Ground pork should be cooked to an internal temperature of _______________ to destroy the parasite Trichinella spiralis.

Correct AnswerverifiedShow Answer

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ________ causes.

Correct AnswerverifiedShow Answer

If you buy food in a can that is bulging or spurts liquid, the food is likely to contain toxins produced by a type of bacterium called _______________.

Correct AnswerverifiedShow Answer

Foodborne illness caused by Clostridium perfringens

Correct AnswerverifiedShow Answer

The aseptic processing food preservation method is especially useful for

Correct AnswerverifiedShow Answer

Which of the following can produce a foodborne intoxication?

Correct AnswerverifiedShow Answer

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