65. Water that has the odor of “rotten eggs” is most likely contaminated with
a.
sulfur.
b.
dioxins.
c.
Giardia.
d.
Cryptosporidium.
e.
chloramines.
66. What is the chief purpose of using ozone as a commercial water treatment?
a.
It kills microorganisms.
b.
It complexes with heavy metals.
c.
It stabilizes the carbon filtration process.
d.
It promotes chlorine dissipation and thus enhances taste.
e.
It “softens” the water.
67. What is the average yearly intake (gallons) per person of bottled water in the United States?
a.
15
b.
30
c.
45
d.
60
e.
75
68. What is the process by which water is purified by pressurizing it and forcing it across a membrane?
a.
Ozonation
b.
Distillation
c.
Reverse osmosis
d.
Activated carbon filtration
e.
Pasteurization
69. Improvements in nutrient composition, such as when corn is genetically modified to contain higher
amounts of its limiting amino acids, is a strategy known as
a.
biofortification.
b.
reverse DNA enrichment.
c.
USDA approved enrichment.
d.
nutritional transdevelopment.
e.
artificial fortification.
70. Genetic engineering of broccoli to increase the selenium content has inadvertently lowered the content
of
a.
fiber, an indigestible carbohydrate.
b.
vitamin C, a water-soluble antioxidant.
c.
sulforaphane, an anticancer phytochemical.
d.
chlorophyll, a magnesium-containing substance.
e.
vitamin E, a fat-soluble antioxidant.
COMPLETION
1. The toxin produced in improperly refrigerated meats that can cause diarrhea, nausea, vomiting,
abdominal cramps and fever in 1 to 6 hours is ____________________.
2. The organism spread by person-to-person contact as well as raw foods, salads and sandwiches, causing
vomiting in 1 to 2 days that can last 1 to 2 days, is ____________________.
3. ____________________ is found in undercooked ground beef and can cause severe bloody diarrhea,
abdominal cramps, and vomiting lasting 5 to 10 days.
4. In the United States, all food producers use a(n) ____________________ plan to help prevent
foodborne illnesses at their source.
5. ____________________ refers to sterilizing a food by exposure to energy waves, similar to ultraviolet
light and microwaves
6. ____________________ refers to the accumulation of contaminants in the flesh of animals high on the
food chain.
7. The Minamata, Japan incident, in which more than 100 individuals, including infants, became ill,
many died, and survivors suffered blindness, deafness, lack of coordination, and intellectual
deterioration, was caused through the contamination of fish by ____________________.
8. In the late 1970s, women in Taiwan Women who had eaten the rice oil tainted with
____________________ gave birth to children with developmental problems.
9. The FDA has found that the vast majority of apple juice tested contains trace amounts of
___________________.
10. An estimated 97% of Michigan residents were exposed when ____________________ were
accidentally mixed in livestock feed that was distributed throughout the state.
MATCHING
a.
BGH
k.
Toxicity
b.
BHT
l.
Solanine
c.
EPA
m.
Hepatitis
d.
FDA
n.
Goitrogen
e.
MSG
o.
Nitrosamines
f.
GRAS
p.
Bioaccumulation
g.
Safe
q.
Margin of Safety
h.
Sulfite
r.
Tolerance Level
i.
Hazard
s.
Methylene chloride
j.
Nitrite
t.
Intentional additives
1. Term that designates the ability of a substance to harm living organisms if enough is consumed
2. Term designating that a substance is possibly toxic under normal use conditions
3. Typical foodborne infection that results from eating undercooked or raw shellfish
4. The act of concentrating contaminants within the flesh of animals high on the food chain
5. Toxic compound common in cabbage, turnips, and radishes
6. Poisonous narcotic-like substance present in potato sprouts
7. Term that describes the maximum amount of a pesticide residue permitted on a food when the
chemical is used according to directions
8. Term that indicates that the risks for consumption are acceptable
9. Acronym for a list of food additives long believed to be safe
10. Zone between the normal concentration used and that in which a hazard exists
11. Class of substances that are purposely added to foods
12. Substance added to cured meats to preserve color
13. Carcinogenic substances formed within the stomach
14. Organization that is responsible for certifying food colors
15. A food additive known to destroy thiamin
16. A preservative commonly used in snack foods to slow the development of off-flavors, odors, and color
changes
17. Flavor enhancer
18. Hormone that promotes growth and milk production in cows
19. Substance used to remove caffeine from coffee
20. Organization that is responsible for ensuring that public water systems meet minimum health standards
1. Describe foodborne infections that are early onset (within 1-2 days), mid-onset (3-6 days), and late
onset (after 7 days).
2. What precautions should consumers take when selecting and consuming seafood?
3. What is cross-contamination and how can it be minimized?
4. What steps can consumers take to minimize nutrient losses during food preparation?
5. Discuss the movement of mercury in the food chain. What population groups are most susceptible to
mercury toxicity? What are the recommendations concerning consumption of foods containing
mercury?
6. Discuss several examples of naturally occurring toxicants in foods and appropriate methods to
minimize exposure to them.
7. How are pesticides regulated and monitored in the U.S. food supply?
8. Describe the use of alternatives to conventional chemical application for the control of agricultural
pests.
9. Identify and describe the major categories of food additives.
10. List four appropriate uses for nutrient additives to foods.
11. Why do cattle ranchers and dairy farmers use bovine growth hormone? What are the effects in people
who ingest the meat and milk from cows treated with BGH?
12. What are the chief concerns with the use of antibiotics in livestock?
13. Explain the differences between groundwater and surface water as sources of drinking water.
14. List several unpleasant characteristics associated with safe, potable water.
15. How does genetic engineering differ from traditional selective breeding?