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Chapter 19 – Consumer Concerns about Foods and Water
An. Page(s)/difficulty K = knowledge-level, A = application level
Multiple Choice
Questions for Section 19.0 Introduction
a. The Food Safety and Security Agency
b. The Agricultural and Biosecurity Agency
c. The Antiterrorism Subcommittee on Food Security
d. The FDA subcommittee on Food Safety and Hazards Agency
a. hazard.
b. toxicity.
c. risk level.
d. safety level.
a. Risk
b. Safety
c. Hazard
d. Toxicity
a. Hazard
b. Toxicity
c. Bioinsecurity
d. Food insecurity
a. Food additives
b. Pesticide residues
c. Foodborne illnesses
d. Environmental contaminants
monitoring foodborne illness?
a. EPA
b. FAO
c. CDC
d. WHO
pesticides?
a. FAO
b. FDA
c. CDC
d. USDA
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Questions for Section 19.1 Foodborne Illnesses
is termed a(n)
a. rash.
b. outbreak.
c. epidemic.
d. toxic incidence.
United States experience foodborne illness every year?
a. 0.5 million
b. 12 million
c. 76 million
d. 150 million
a. Naturally occurring toxicants
b. Food poisoning from microbes
c. Pesticide residues from farmers
d. Food additives from the food industry
of the following except
a. diarrhea.
b. vomiting.
c. abdominal cramps.
d. low body temperature.
a. Salmonella
b. Escherichia coli
c. Staphylococcus aureus
d. Clostridium perfringens
a. fever.
b. cramps.
c. diarrhea.
d. double vision.
a. Escherichia coli
b. Vibrio vulnificus
c. Staphylococcus aureus
d. Lactobacillis acidophilus
borne illness?
a. 250,000
b. 500,000
c. 750,000
d. One million
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a. Addition of alkaline and acidic agents to foods
b. Illness produced by acute overconsumption of high-fat foods
c. Addition of alcohol-containing beverages in the cooking of foods
d. Illness produced from ingestion of food contaminated with natural toxins
a. It is rarely fatal and victims usually recover completely
b. It is caused by a toxic compound rather than by invasion of pathogenic bacteria
c. It is caused by ingestion of food contaminated with a combination of aflatoxin and
mold
d. It most often occurs from eating foods that were stored under aerobic conditions of
high pH
a. A chief symptom is diarrhea
b. A full recovery may take years
c. It is caused by the organism Staphylococcus aureus
d. It is a toxicant produced in foods stored under aerobic conditions
a. 1/10
b. 1/3
c. 1/2
d. 4/5
commonly known as
a. sanitization.
b. sterilization.
c. pasteurization.
d. depathogenation.
help identify and/or control food contamination and foodborne disease?
a. The Two-Forty-One-Forty rule
b. Safe Handling Certification Program
c. Hazard Analysis Critical Control Points
d. North American Residue Monitoring Program
of death?
a. Listeria/Yersinia
b. Salmonella/Listeria
c. Giardia/Campylobacter
d. Campylobacter/Salmonella
vomiting. Upon questioning, he admits to eating several raw eggs the day before. The
most likely organism causing these symptoms is
a. E. coli.
b. Salmonella.
c. Perfringens.
d. Campylobacter jejuni.
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a. nitrosamines.
b. rotting vegetables.
c. undercooked poultry.
d. improperly canned vegetables.
difficulty swallowing and speaking. The mother mentions that he ate some home-canned
beans yesterday. You suspect microbiological food poisoning. The most likely toxin is
a. botulinum toxin.
b. giardiasis toxin.
c. Salmonella toxin.
d. campylobacteria toxin.
jejuni?
a. Raw poultry
b. Uncooked seafood
c. Imported soft cheeses
d. Undercooked beef hot dogs
a. Raw vegetables
b. Pickled vegetables
c. Home-canned vegetables
d. Raw meats, poultry, and eggs
years ago?
a. About the same
b. Reduced by about 20%
c. Reduced by about 50%
d. Increased by about 2-fold
a. Cooks should refrain from washing meat and poultry
b. Leftover food from a meal should be promptly refrigerated
c. Hand washing is significantly more effective than hand sanitizers in decreasing
bacterial contamination
d. After each step of food preparation, countertops, cutting boards, and hands should be
washed in hot, soapy water
on the same plate that held the uncooked patties?
a. Flavor declination
b. Meat juice retention
c. Fat drippings exudation
d. Microbial cross-contamination
and soap before preparing or eating food?
a. 5-10 seconds
b. 20 seconds
c. ½-1 minute
d. 3 minutes
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After dozens of people were infected, authorities determined that employees of the
restaurant had used the same knife to cut raw meat products as they did for produce items
such as lettuce. Which of the following terms most likely describes the employees’
neglect that led to the patrons of the restaurant becoming ill?
a. Contamination
b. Cross-contamination
c. Hazard Analysis Critical Control Points
d. Inappropriate monitoring of food temperatures
product is
a. uncooked.
b. not hazardous.
c. free of bacteria.
d. assessed for tenderness.
a. It has more surface area
b. It is usually undercooked
c. It has a higher fat content
d. It is not inspected as often
practices going on behind closed doors. An older employee tells you that the worst of
these oversights is the workers’ disregard for the “danger” zone. Which of the following
applies to this employee’s warning?
a. Keeping the freezer at 35° F
b. Serving raw seafood without proper cooking techniques
c. Keeping beef patties on a warm grill (135° F) for up to 3 hours
d. Not disposing of egg shells immediately after use and allowing them to sit on
countertops
a. China
b. Hong Kong
c. United States
d. United Kingdom
the infectious agents?
a. Brain
b. Muscle
c. Intestines
d. Central nervous system
a. A USDA seal of inspection insures the absence of most harmful bacteria
b. Consumers are not able to detect the presence of harmful bacteria by odor or taste
c. The presence of naturally occurring antibodies in meats slows the growth of harmful
organisms
d. Ground meat is very resistant to contamination because of the high heat released by
the grinding machines
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a. color alone is usually indicative of “doneness.”
b. burgers should be cooked to an internal temperature of 160° F.
c. some burgers will retain some pink color even when cooked to 175° F.
d. some burgers will turn brown before reaching the recommended temperature.
a. It is also called the H1N1 virus
b. It can be transmitted by eating infected pork
c. It is considered only a mildly contagious viral infection
d. It is spread mainly via coughs and sneezes of infected individuals
a. The fish becomes tenderized
b. Mature parasitic worms are killed
c. Botulinum toxin becomes inactivated
d. The toxins from hepatitis A and B are destroyed
internal temperature (°F) of at least
a. 125.
b. 140.
c. 160.
d. 195.
a. In the refrigerator
b. At room temperature
c. On top of a warm oven
d. Under very low heat in the oven
a. Poultry
b. Seafood
c. Legumes
d. Raw vegetables
prepared foods?
a. Store food in a controlled atmosphere of chlorine bleach vapors
b. Restrict the food’s exposure at room temperature to a maximum of 4–6 hours
c. Restrict the food’s exposure at between 40° F and 140° F to a maximum of 2 hours
d. Store food under air-tight conditions at a temperature of 32° F for a maximum of 1
month
a. A.
b. B.
c. C.
d. D.
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a. freezing for 24 hours kills the hepatitis virus.
b. some hot sauces can kill the bacteria found in them.
c. some people who drink alcohol are protected from oyster-borne illness.
d. people with weakened immune systems are especially vulnerable to oyster-borne
illness.
a. use hands to mix foods.
b. thaw meats in the refrigerator.
c. use a meat thermometer to avoid undercooking.
d. use hot, soapy water to wash hands, utensils, and countertops.
c 654(A) 49. What is the minimum recommended safe temperature (°F) to heat leftovers?
a. 140
b. 152
c. 165
d. 180
a. they are the primary factor in traveler’s diarrhea.
b. eating them raw is a risk factor for some bacterial infections.
c. some oyster-borne microbes are destroyed when the consumer drinks alcohol.
d. many oyster-borne bacteria, but not viruses, are destroyed by some hot sauces.
packages of lunch meats, and tuna salad?
a. 1-2 days
b. 3-5 days
c. 1 week
d. 2-4 weeks
a. In the refrigerator
b. At room temperature
c. In a microwave oven
d. Under cool running water
include all of the following except
a. refrain from eating or drinking any more of the tainted product.
b. drink clear liquids to help combat diarrhea and vomiting, and call a physician.
c. find a portion of the remaining suspected food and ask someone else to taste it to
detect any off flavors.
d. find the remainder of the suspected food and store it in the refrigerator for possible
inspection by health authorities.
a. 1 in 2
b. 1 in 10
c. 1 in 100
d. 1 in 1000
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a. Irradiation used to sterilize spices
b. Carotenoids used to retard formation of nitrosamines
c. Sulfites used to retard growth of pathogenic organisms
d. Nitrites used to form unique radiolytic particles when the food is overheated
has been experiencing stomach cramps and diarrhea. Which of the following foodborne
organisms is most likely responsible for these symptoms?
a. E. coli
b. Clostridium botulinum
c. Clostridium perfringens
d. Listeria monocytogenes
diarrhea?
a. Vibrio
b. Escherichia coli
c. Staphylococcus aureus
d. Clostridium botulinum
another country?
a. Drink all beverages without ice
b. Drink bottled carbonated beverages
c. Boil the local water before use to kill microbes
d. Eat fruits and vegetables raw with their skins to decrease risk from wash-water
contamination
an audience member barrages you with questions about irradiation of foods causing
people to be exposed to radioactive food. How should you respond?
a. Irradiation techniques do not in any way produce radioactive foods
b. There is only cause for concern when treating foods such as milk, grapefruits, eggs,
and high-fat meats
c. Radioactive foods have been approved for consumption by the American Medical
Association, the FAO, and the WHO
d. Cold pasteurization is the only technique that results in radioactive foods and as long
as they are avoided, there is no cause for concern
a. eggs.
b. milk.
c. wheat.
d. strawberries.
room temperature?
a. Prolonged pasteurization
b. Boiling for exactly 10 minutes
c. Ultrahigh temperature treatment
d. Combination irradiation/pasteurization
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a. It imparts off flavors
b. It coalesces the fat particles
c. It is inefficient at killing microorganisms
d. It results in high amounts of food radioactive particles
a. UHT treatment.
b. radura treatment.
c. cold pasteurization.
d. pulsed electron beam.
a. The World Health Organization has not approved food irradiation
b. The labels of all foods except for meats must indicate treatment by irradiation
c. Irradiation of foods such as strawberries and mangoes hastens their ripening
d. The irradiation label is not required on commercially prepared foods that contain
irradiated ingredients
Questions for Section 19.2 Nutritional Adequacy of Foods and Diets
preservation except
a. vegetables should be washed before cutting to reduce vitamin losses.
b. after a vegetable is picked, vitamin synthesis stops but vitamin degradation
continues.
c. vegetables should be cooked in water rather than by steaming to minimize vitamin
losses.
d. vegetables should be stored in the refrigerator until used to preserve vitamin content.
preparation?
a. Trace minerals
b. Fat-soluble vitamins
c. Polyunsaturated fats
d. Water-soluble vitamins
Questions on Section 19.3 Environmental Contaminants
primarily on its
a. persistence.
b. solanine content.
c. soil absorption efficiency.
d. water solubility characteristics.
a. Mercury and lead
b. Iron and chromium
c. Carbon and nitrogen
d. Molybdenum and fluoride
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a. Cooking foods for prolonged periods in iron skillets
b. Ingestion of food containing high amounts of mercury
c. Ingestion of food supplements containing high levels of calcium and sodium salts
d. Cooking foods over superheated charcoal containing high levels of copper and iron
a 659(K) 70. The increase in the concentration of contaminants in the tissues of animals high on the
food chain is termed
a. bioaccumulation.
b. hyperconcentration.
c. evolutionary containment.
d. functional high level accumulation.
a. Heavy metal
b. Safe additive
c. Toxic chemical
d. Component of most proteins
a. Seafood
b. Legumes
c. Unfiltered water
d. Undercooked poultry
pregnant and lactating women?
a. Shrimp
b. Canned light tuna
c. Pollack and catfish
d. White albacore tuna
a. mercury toxicity damages the developing brain.
b. farm-raised fish typically have less mercury than wild-caught fish.
c. larger fish have less muscle mercury due to the dilutional effect of size.
d. the EPA regulates commercial fishing to monitor mercury levels in fish.
early 1970s and to which almost all of Michigan’s residents became exposed?
a. Lead acetate
b. Methylmercury
c. Listeria monocytogenes
d. Polybrominated biphenyl
a. Virtually all fish contain mercury
b. Mercury contamination of fish is most severe in tuna
c. Toxicity is most severe in the elderly population group
d. Contamination is usually greater in farm-raised fish than in ocean fish
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Questions for Section 19.4 Natural Toxicants in Foods
the only way to avoid the chemicals that farmers “poison” their crops with. You warn
Mark that not all natural foods are free from toxins; indeed, that many foods contain
naturally occurring toxic substances. The example you provide could be the solanine
commonly found in
a. beets.
b. broccoli.
c. potatoes.
d. anchovies.
a. Contamination
b. Irradiation malfunction
c. Soil heavy metal content
d. Improper storage conditions
a. It is not destroyed by cooking
b. It enhances absorption of lead
c. It antagonizes the thyroid gland
d. It is destroyed when potatoes start to sprout
a. Lima beans contain deadly cyanide compounds
b. The toxic solanine in potatoes is inactivated by cooking
c. The toxic laetrile in certain fruit seeds is a moderately effective cancer treatment
d. Mustard greens and radishes contain compounds that are known to worsen a
cholesterol problem
content of
a. cyanide.
b. solanine.
c. goitrogens.
d. hallucinogens.
except
a. solanine in potatoes.
b. goitrogens in cabbage.
c. cyanogens in lima beans.
d. acrylamides in tomatoes.
Questions for Section 19.5 Pesticides
commonly eaten in large quantities by
a. children.
b. adolescents.
c. adults.
d. elderly.
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a. The suppliers must show proof that the foods were produced and processed in the
United States
b. A new food is being introduced on the U.S. market and the processing method must
first be approved by the FDA
c. The food manufacturer must have its products tested to guarantee that certain
chemicals do not exceed legal limits
d. The FDA laboratories have tested a new food product and approved all remaining
pesticide residues as falling within agency guidelines
when the pesticide is used according to label directions?
a. Toxicity level
b. Tolerance level
c. Risk concentration
d. Optimum concentration
on food?
a. EPA
b. FDA
c. WHO
d. DDT
on food?
a. EPA
b. FDA
c. WHO
d. DDT
ingested over a lifetime appears to be
a. without appreciable risk.
b. 100% risk-free for everyone.
c. safe for about 98% of the population.
d. 100% risk-free for infants and children.
a. all food shipments for all pesticides.
b. all food shipments for some pesticides.
c. some food shipments for all pesticides.
d. some food shipments for some pesticides.
food supply?
a. Total Diet Study
b. Toxicant Monitoring Program
c. Food Safety and Health Program
d. Diet and Market Analysis Report
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approximately what percent is actually ingested by people in the United States?
a. 1
b. 10
c. 50
d. 100
except
a. throwing away the outer leaves of leafy vegetables.
b. using a knife to peel citrus fruits rather than biting into the peel.
c. throwing away the fats and oils in broths and pan drippings from cooked meats.
d. washing waxed fruits and vegetables in water to remove the wax-impregnated
pesticides.
a. has been irradiated.
b. contains genetically engineered ingredients.
c. was made with at least 95% organic ingredients.
d. was grown with fertilizer made from sewer sludge.
a. Pesticide residues on organic foods are similar to those on conventionally grown
foods
b. Pesticides are easier to remove from organic foods because of their greater water–
solubility
c. Pesticide residues are substantially reduced by the use of unprocessed animal
manures used to grow leafy vegetables
d. Pesticide chemicals in the urine of children given an organic foods diet for 5 days
were dramatically lower than before the diet
Questions for Section 19.6 Food Additives
a. emulsifiers.
b. preservatives.
c. color enhancers.
d. bleaching agents.
a. FDA
b. HRS
c. WHO
d. USDA
effects?
a. FDA
b. GRAS
c. Delaney
d. Additive Safety