Question 1

Common symptoms of foodborne illnesses caused by preformed or enteric toxins include

Accepted Answer

A)   poor coordination in the arms and legs.
B)   ringing in the ears.
C)   nausea and diarrhea.
D)   an abdominal rash.E) None of the above
F) A) and B) C

Question 2

Food preservation techniques such as salting, smoking, fermentation, freezing, and irradiation serve the purpose of

Accepted Answer

A)   reducing storage space needed because of shrinkage of the foods.
B)   eliminating the need for refrigeration of the foods.
C)   killing bacteria in food.
D)   preparing the food to be prepared and consumed immediately.E) A) and D)
F) A) and C)

Question 3

A parasite that can cross the intestinal lining, enter the blood, and live in tissues throughout the body is

Accepted Answer

A)   Trichinella.
B)   Giardia intestinalis.
C)   Clostridium botulinum.
D)   Listeria monocytogenes.E) A) and D)
F) None of the above

Question 4

Microorganisms prefer to live and replicate within temperatures between _____ degrees and _____ degrees Fahrenheit.

Accepted Answer

A)   10, 110
B)   20, 120
C)   40, 140
D)   60, 160E) None of the above
F) A) and B)

Question 5

Acrylamide can be formed and then consumed in French fries and potato chips.

Accepted Answer

A) True 
 B)False

Question 6

The incubation period refers to

Accepted Answer

A)   the time it takes for pathogens in contaminated foods to reach the small intestine after ingestion.
B)   the time required to cook the food that caused a foodborne illness.
C)   the time it takes for the pathogenic serotypes of bacteria to evolve.
D)   the time elapsed between the consumption of contaminated food and the emergence of sickness.E) B) and C)
F) A) and C)

Question 7

Home canning utilizes _____ to kills pathogens within the foods being canned. This process creates a(n)  _____ environment that inhibits the growth of most pathogens except C. botulinum.

Accepted Answer

A)   salting, highly acidic
B)   salting, highly alkaline
C)   heat, oxygen-rich
D)   heat, oxygen-freeE) None of the above
F) B) and C) D

Question 8

Symptoms of illness caused by enteric toxins are distinguished from those produced by enterohemorrhagic pathogens because

Accepted Answer

A)   enteric toxins produce symptoms related to the GI tract, while enterohemorrhagic pathogens produce symptoms related to muscular fatigue.
B)   enteric toxins produce diarrhea, but enterohemorrhaigc pathogens damage intestinal cells and cause bloody diarrhea.
C)   enteric toxin symptoms take longer to resolve than enterohemorrhagic symptoms.
D)   enteric symptoms typically result in hospitalization, while enterohemorrhagic symptoms are far less severe.E) A) and D)
F) B) and C)

Question 9

If you want to avoid consuming bisphenol A, you should

Accepted Answer

A)   use plastic bottles.
B)   use glass or metal bottles.
C)   microwave all your plastic before drinking from it.
D)   wash all plastic containers, bottles, and utensils in the dishwasher.E) A) and B)
F) All of the above

Question 10

Which of the following is not an example of a food or ingredient that causes illness in people who are allergic or sensitive to it?

Accepted Answer

A)   Monosodium glutamate
B)   Peanuts
C)   Soy
D)   RiceE) None of the above
F) B) and C) D

Question 11

What property of melamine led to the inappropriate incorporation of this chemical into pet foods?

Accepted Answer

A)   It is a high-fat molecule and therefore made the pet foods better for the pets' skin.
B)   It is a flavor enhancer and therefore made it more likely that pets would consume the food.
C)   It is a nitrogen-containing chemical and therefore made the pet foods appear to have a higher protein content.
D)   It binds acrylamide and therefore prevents that potential carcinogen from being absorbed.E) A) and B)
F) A) and C)

Question 12

The recommendation to boil home-canned foods prior to consuming them is intended specifically to reduce the risk of infection with

Accepted Answer

A)   aflatoxin.
B)   brevetoxin.
C)   botulism toxin.
D)   enterotoxigenic
E)   coli.F) All of the above
G) A) and E)

Question 13

Acrylamide, melamine, and bisphenol A are similar because all three

Accepted Answer

A)   have been used to make pet foods.
B)   are bacterial toxins.
C)   are produced by heating starchy foods to very high temperatures.
D)   are components of food packaging or dishes.E) B) and C)
F) All of the above

Question 14

Pasteurization is a food preservation technique that uses _____ to kill bacteria.

Accepted Answer

A)   fermentation
B)   heat
C)   cold treatment
D)   irradiationE) C) and D)
F) B) and D)

Question 15

Following a meal, it is important to store leftover food in a way that minimizes bacterial growth; thus,

Accepted Answer

A)   leftovers should be left on the kitchen counter where they are available for late evening snacks.
B)   leftovers should be transferred into small, shallow containers and refrigerated as quickly as possible.
C)   leftovers should be thrown away to avoid all risk from that food.
D)   leftovers should be consumed so that storage is not needed.E) All of the above
F) A) and B)

Question 16

The radura symbol symbolizes that a food

Accepted Answer

A)   is contaminated with high levels of radioactivity.
B)   contains no radioactivity.
C)   has been irradiated by scientists at NASA.
D)   has been irradiated as a preservation technique.E) B) and C)
F) A) and B)

Question 17

Clostridium botulinum is one of the most common causes of foodborne illness in the United States.

Accepted Answer

A) True 
 B)False

Question 18

An infectious agent that can be found in untreated swimming pools or in rivers, ponds, and streams that have been contaminated is

Accepted Answer

A)   Aspergillus.
B)   the norovirus.
C)   Giardia intestinalis.
D)   Salmonella.E) None of the above
F) A) and C)

Question 19

When health care providers are trying to determine which foodborne pathogen may have been ingested, it is helpful for them to know

Accepted Answer

A)   the incubation period because it differs among pathogens.
B)   the type of food that was consumed.
C)   the symptoms experienced by people who consumed the contaminated foods.
D)   All of the aboveE) A) and B)
F) All of the above

Question 20

You should always wash raw meat, poultry, and fish prior to cooking or preparing them.

Accepted Answer

A) True 
 B)False

Exam 14: Keeping Food Safe

Common symptoms of foodborne illnesses caused by preformed or enteric toxins include

Correct AnswerverifiedC

Food preservation techniques such as salting, smoking, fermentation, freezing, and irradiation serve the purpose of

Correct AnswerverifiedShow Answer

A parasite that can cross the intestinal lining, enter the blood, and live in tissues throughout the body is

Correct AnswerverifiedShow Answer

Microorganisms prefer to live and replicate within temperatures between _____ degrees and _____ degrees Fahrenheit.

Correct AnswerverifiedShow Answer

Acrylamide can be formed and then consumed in French fries and potato chips.

Correct AnswerverifiedShow Answer

The incubation period refers to

Correct AnswerverifiedShow Answer

Home canning utilizes _____ to kills pathogens within the foods being canned. This process creates a(n) _____ environment that inhibits the growth of most pathogens except C. botulinum.

Correct AnswerverifiedD

Symptoms of illness caused by enteric toxins are distinguished from those produced by enterohemorrhagic pathogens because

Correct AnswerverifiedShow Answer

If you want to avoid consuming bisphenol A, you should

Correct AnswerverifiedShow Answer

Which of the following is not an example of a food or ingredient that causes illness in people who are allergic or sensitive to it?

Correct AnswerverifiedD

What property of melamine led to the inappropriate incorporation of this chemical into pet foods?

Correct AnswerverifiedShow Answer

The recommendation to boil home-canned foods prior to consuming them is intended specifically to reduce the risk of infection with

Correct AnswerverifiedShow Answer

Acrylamide, melamine, and bisphenol A are similar because all three

Correct AnswerverifiedShow Answer

Pasteurization is a food preservation technique that uses _____ to kill bacteria.

Correct AnswerverifiedShow Answer

Following a meal, it is important to store leftover food in a way that minimizes bacterial growth; thus,

Correct AnswerverifiedShow Answer

The radura symbol symbolizes that a food

Correct AnswerverifiedShow Answer

Clostridium botulinum is one of the most common causes of foodborne illness in the United States.

Correct AnswerverifiedShow Answer

An infectious agent that can be found in untreated swimming pools or in rivers, ponds, and streams that have been contaminated is

Correct AnswerverifiedShow Answer

When health care providers are trying to determine which foodborne pathogen may have been ingested, it is helpful for them to know

Correct AnswerverifiedShow Answer

You should always wash raw meat, poultry, and fish prior to cooking or preparing them.

Correct AnswerverifiedShow Answer

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C

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Microorganisms prefer to live and replicate within temperatures between _ degrees and _ degrees Fahrenheit.

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Home canning utilizes _ to kills pathogens within the foods being canned. This process creates a(n) _ environment that inhibits the growth of most pathogens except C. botulinum.

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D

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D

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