Chapter 19 – Consumer Concerns about Foods and Water
MULTIPLE CHOICE
1. The potential of a substance to harm someone is known as
a.
a hazard.
b.
toxicity.
c.
risk level.
d.
safety level.
e.
liability.
2. What term defines the measure of the probability and severity of harm?
a.
Risk
b.
Safety
c.
Hazard
d.
Toxicity
e.
Danger
3. What term describes the possibility of harm from normal use of a substance?
a.
Hazard
b.
Toxicity
c.
Bioinsecurity
d.
Food insecurity
e.
Riskiness
4. What is the international agency that has adopted standards to regulate the use of pesticides?
a.
FAO
b.
FDA
c.
CDC
d.
USDA
e.
WHO
5. According to the Centers for Disease Control and Prevention, how many people in the United States
experience foodborne illnesses every year?
a.
24 million
b.
36 million
c.
48 million
d.
60 million
e.
72 million
6. What is the leading cause of food contamination in the United States?
a.
Naturally occurring toxicants
b.
Food poisoning from microbes
c.
Pesticide residues from farmers
d.
Food additives from the food industry
e.
Deliberate contamination
7. Approximately how many people in the United States are killed by foodborne illness each year?
a.
1,000
b.
3,000
c.
5,000
d.
7,000
e.
9,000
8. What organism is responsible for producing the most common food toxin?
a.
Escherichia coli
b.
Vibrio vulnificus
c.
Staphylococcus aureus
d.
Lactobacillis acidophilus
e.
Clostridium perfringens
9. Which of the following is an example of food intoxication?
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
e.
The drowsiness that occurs after a high protein meal is consumed
10. Which of the following is a characteristic of botulism?
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
e.
Symptoms may take several weeks to appear.
11. What fraction of reported foodborne illnesses can be attributed to the food industry?
a.
1/10
b.
1/3
c.
1/2
d.
2/3
e.
4/5
12. The industrial application of heat to inactivate most but not all bacteria in a food is commonly known
as
a.
sanitization.
b.
sterilization.
c.
pasteurization.
d.
depathogenation.
e.
irradiation.
13. What system was developed by government regulatory agencies and the food industry to 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
e.
Precautionary Principle
14. A patient with a high temperature complains of headache, stomachache, fever, and 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.
e.
Staphylococcus aureus
15. Clostridium botulinum poisoning is a hazard associated with
a.
nitrosamines.
b.
rotting vegetables.
c.
unpasteurized milk.
d.
improperly canned vegetables.
e.
unwashed fruits.
16. Which of the following is the major food source for transmission of Campylobacter jejuni?
a.
Raw poultry
b.
Contaminated grains
c.
Imported soft cheeses
d.
Undercooked beef hot dogs
e.
Raw fruits and vegetables
17. Which of the following foods are associated with illness from Salmonella?
a.
Raw vegetables
b.
Pickled vegetables
c.
Home-canned vegetables
d.
Raw meats, poultry, and eggs
e.
Raw fruits
18. What is the recommended minimum amount of time for washing hands with warm water and soap
before preparing or eating food?
a.
10-15 seconds
b.
20 seconds
c.
1/2-1 minute
d.
1-2 minutes
e.
2-3 minutes
19. A few years ago a foodborne illness outbreak was reported by a national restaurant chain. 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
e.
Improper cooking procedures
20. The seal “Graded by USDA” that appears on packaged meat and poultry means that the product is
a.
uncooked.
b.
not hazardous.
c.
free of bacteria.
d.
assessed for tenderness.
e.
humanely slaughtered.
21. In cows infected with mad cow disease, which of the following tissues is generally free of the
infectious agents?
a.
Brain
b.
Muscle
c.
Spinal cord
d.
Nerves
e.
Eyes
22. What unintended benefit is derived from the freezing of fish by the food industry?
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.
e.
It will cook more rapidly when thawed.
23. To minimize the possibility of foodborne illness, hamburger should be cooked to an internal
temperature (°F) of at least
a.
125.
b.
140.
c.
160.
d.
195.
e.
212.
24. Which of the following foods is best known to transmit hepatitis?
a.
Poultry
b.
Seafood
c.
Legumes
d.
Raw vegetables
e.
Grains
25. What is the minimum recommended safe temperature (°F) to heat leftovers?
a.
140
b.
152
c.
165
d.
180
e.
212
26. What is the safe refrigerator storage time for uncooked steaks, cooked chicken, opened packages of
lunch meats, and tuna salad?
a.
1-2 days
b.
3-5 days
c.
1 week
d.
2-4 weeks
e.
4-6 weeks
27. What nutrients in foods are most vulnerable to losses during food handling and preparation?
a.
Trace minerals
b.
Fat-soluble vitamins
c.
Polyunsaturated fats
d.
Water-soluble vitamins
e.
Simple carbohydrates
28. The extent to which an environmental contaminant lingers in the environment or body is referred to as
a.
persistence.
b.
degradation rate.
c.
binding capacity.
d.
constancy.
e.
perseverance.
29. Which of the following are examples of heavy metals?
a.
Mercury and lead
b.
Iron and chromium
c.
Carbon and nitrogen
d.
Molybdenum and fluoride
e.
Manganese and magnesium
30. 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.
e.
biomassing.
31. What is the primary source of dietary mercury?
a.
Seafood
b.
Legumes
c.
Unfiltered water
d.
Undercooked poultry
e.
Unwashed fruits and vegetables
32. What was the toxic substance that accidentally found its way into the food chain in the early 1970s and
to which almost all of Michigan’s residents became exposed?
a.
Lead acetate
b.
Methylmercury
c.
Listeria monocytogenes
d.
Polybrominated biphenyl
e.
Perfluorooctanoic acid
33. Which of the following is a characteristic of heavy metals in the U.S. food supply?
a.
Virtually all fish contain trace amounts of 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.
e.
Older fish are generally safer than younger fish, since they have had more time to excrete
the mercury.
34. What is the principal factor related to solanine concentration in potatoes?
a.
Contamination
b.
Irradiation malfunction
c.
Soil heavy metal content
d.
Improper storage conditions
e.
Cooking at very high temperatures in oil
35. Which of the following is a feature of naturally occurring food toxicants?
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.
e.
Even small amounts of goitrogen-containing vegetables can cause thyroid problems.
36. Many countries restrict the varieties of commercially-grown lima beans due to the seed’s content of
a.
cyanide.
b.
solanine.
c.
goitrogens.
d.
hallucinogens.
e.
narcotic-like substances.
37. Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten
in large quantities by
a.
children.
b.
adolescents.
c.
adults.
d.
elderly.
e.
animals used for food.
38. What term is used to describe the highest level of a pesticide that is allowed in a food when the
pesticide is used according to label directions?
a.
Toxicity level
b.
Tolerance level
c.
Risk concentration
d.
Optimum concentration
e.
Adverse concentration
39. How many varieties of fruits and vegetables are imported from other countries into the U.S.?
a.
200
b.
400
c.
600
d.
800
e.
1000
40. What percentage of foods imported from other countries are tested?
a.
1
b.
5
c.
10
d.
15
e.
20
41. Food producers are allowed to label a food product as organic if it
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.
e.
was grown in the U.S.
42. What is the name of the rule that modifies the original meaning of the Delaney Clause?
a.
GRAS list
b.
Bonnie Clause
c.
De minimis rule
d.
No-risk standard
e.
Precautionary Principle
43. What level of lifetime cancer risk to human beings from a food additive is accepted by the FDA?
a.
1 in 100
b.
1 in 1,000
c.
1 in 1,000,000
d.
1 in 100,000,000
e.
1 in 1,000,000,000,000
44. What defines the FDA’s de minimis rule?
a.
A requirement that the least toxic food additive be used on foods
b.
The minimum amount of a food particle that can be detected
c.
The minimum amount of nitrite that can be added to foods to prevent spoilage over a
certain time frame
d.
The amount of a food additive that causes no more than a one–in-a-million lifetime risk of
cancer to human beings
e.
The amount of a food additive that causes no more than a one–in-a-million risk of birth
defects in human beings
45. What is the term that describes the allowance of most additives in foods at levels 100 times below the
lowest level known to cause any harmful effects?
a.
Toxicity range
b.
Zone of hazard
c.
Acceptable area
d.
Margin of safety
e.
Risk acceptability
46. Sugar and salt are used as antimicrobial agents in foods because they prevent microbial use of the
food’s
a.
fat.
b.
water.
c.
protein.
d.
carbohydrate.
e.
micronutrients.
47. Of the following, which is used most widely as an antimicrobial agent?
a.
Sugar
b.
Saccharin
c.
Sodium nitrite
d.
Sodium propionate
e.
Alcohol
48. When a slice of fresh apple turns a brown color, this is most likely the result of
a.
oxidation.
b.
dehydration.
c.
microbial contamination.
d.
ethylene oxide treatment in the ripening process.
e.
lack of nutrients in the apple itself.
49. What vitamin undergoes the most destruction in foods preserved with sulfites?
a.
Folate
b.
Thiamin
c.
Vitamin D
d.
Ascorbic acid
e.
Vitamin K
50. A feature of sulfite food additives is that they
a.
are frequently used in wines.
b.
inhibit growth of most microbes.
c.
interact with folate to inhibit its absorption.
d.
are one of the few substances to have virtually no side effects.
e.
are one of the most expensive additives.
51. What is the only food intended to be consumed raw in which the FDA allows the use of sulfite
additives?
a.
Grapes
b.
Lettuce
c.
Carrots
d.
Strawberries
e.
Apples
52. Which of the following is a feature of the substance BHT?
a.
It is a food antimicrobial.
b.
It is a common food colorant.
c.
It contributes significantly to the total additive intake from the diet.
d.
It decreases cancer formation when given in large amounts to animals exposed to
carcinogens.
e.
It shortens the lives of animals when it is fed in very large amounts.
53. The flavor enhancer MSG represents a dietary source of
a.
sulfite.
b.
sodium.
c.
acrylamide.
d.
bicarbonate.
e.
manganese.
54. What are bacteriophages in the food supply?
a.
Intentional food additives
b.
Unusually deadly foodborne bacteria
c.
Two or more pathogenic organisms on the same food
d.
Bacteria that are resistant to common cooking methods
e.
Bacteria used to test food for potentially dangerous contaminants
55. The upper safe level of intake for aspartame-sweetened soft drinks (cans/day) for a normal 70 kg adult
is approximately
a.
1.
b.
5.
c.
10.
d.
20.
e.
50.
56. What sweetener should be avoided by people with PKU?
a.
Neotame
b.
Sucralose
c.
Aspartame
d.
Acesulfame-K
e.
Invert sugar
57. Which of the following is a feature of aspartame?
a.
Its sweetness increases with heat.
b.
It is made up of three amino acids.
c.
It is recommended for people with PKU.
d.
Two of its breakdown products include methanol and formaldehyde.
e.
It has been removed from the market by the FDA.
58. Which of the following foods represents a common source of acrylamide intake in the United States?
a.
Raw fruits
b.
French fries
c.
Raw vegetables
d.
Grilled seafood
e.
White rice
59. Which of the following toxic substances are formed from production of paper products used in food
packaging?
a.
PBBs
b.
URPs
c.
Dioxins
d.
BHT and BHA
e.
PFOA
60. What is the standard chemical used to remove caffeine from coffee beans?
a.
Nitric acid
b.
Sodium propionate
c.
Methylene chloride
d.
Polybrominated biphenyl
e.
Hydrochloric acid
61. Which of the following is a characteristic of antibiotic use in animals raised for human consumption?
a.
Meat from animals fed antibiotics contains resistant bacteria.
b.
Antibiotic use in dairy cows often gives the milk off-flavors.
c.
The antibiotic levels are essentially zero by the time the food reaches consumers.
d.
Although some antibiotics may be present in the food, the level is too low to induce
adverse side effects even in sensitive people.
e.
The FDA lacks legal authority to investigate the impact of this antibiotic use on human
health.
62. Which of the following is a feature of bovine growth hormone use in the United States?
a.
It decreases udder infections in cows.
b.
It cannot be detected in meat or milk of cows receiving it.
c.
If consumed from foods, it is denatured by enzymes in the GI tract.
d.
If consumed from foods, it could potentially stimulate receptors for human growth
hormone.
e.
Testing of BGH has indicated that its risks to human health are, at most, minor.
63. Which of the following is a characteristic of antibiotic use in livestock?
a.
Development of antibiotic-resistant organisms is very rare.
b.
Proper cooking of the meat destroys any traces of antibiotics.
c.
Farmers use more than 5 times more antibiotic in livestock than physicians use in people.
d.
Because the antibiotics have a short half-life, the FDA permits slaughter of the animals at
any time.
e.
There is no evidence of harm to the environment or human health from the use of
antibiotics in livestock.
64. What is meant by potable water?
a.
Water fit for drinking
b.
Water that must be boiled before drinking
c.
Water that must be chlorinated before drinking
d.
Water suitable only for use on lawns and gardens
e.
Water to which fluoride has been added