Chapter 13

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All of the following are potential environmental contaminants except
A) acrylamide.
B) lead.
C) carbon dioxide.
D) mercury.


Common symptoms of foodborne illness include
A) fever, skin rash, itching.
B) coughing, wheezing, difficulty breathing.
C) fever, diarrhea, vomiting.
D) fever, headache, muscle cramps.


Which of the following procedures will not decrease free water in a product?
A) Salting
B) Adding sugar
C) Irradiation
D) Smoking


Increasing the acid content of a food is especially effective in preventing the growth of
A) yeast.
B) salmonella.
C) Clostridium botulinum.
D) Staphylococcus aureus.


Which of the following is true about food irradiation?
A) The FDA does not allow food irradiation because it is dangerous.
B) Irradiation does not affect the vitamin content of foods.
C) Foods that are irradiated do not require labeling as such.
D) Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.


A common cause of foodborne illness that results from sneezing or coughing over food is
A) Salmonella.
B) Clostridium perfringens.
C) Staphylococcus aureus.
D) Campylobacter jejuni.


Foodborne illness caused by Clostridium perfringens
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.


Aseptic processing involves
A) quick freezing food after it is prepared.
B) drying foods to decrease water content.
C) sterilizing the package and food separately and then packaging the food.
D) the addition of chemical preservatives.


The best way to prevent the foodborne illness E. coli (Escherichia coli) is to
A) cook all meat thoroughly.
B) substitute bean sprouts for washed lettuce.
C) wash your hands often.
D) wear a hair net while cooking.


The greatest health risk from food today is contamination via
A) fungi.
B) viruses and bacteria.
C) parasites.
D) prions.


The most common parasites in the North American food supply are
A) anisakis and scromboid.
B) scromboid and dinoflagellates.
C) Trichella spiralis and anisakis.
D) dinoflagellates and anisakis.


Salmonella, Listeria, E. coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with
A) kidney failure.
B) high fever.
C) death.
D) liver failure.


Which of the following statements is not true about the "Danger Zone"?
A) It is the temperature range at which bacteria grow quickly.
B) Do not store food within this temperature range for more than 1 to 2 hours.
C) It includes the temperature range 65oF to 165oF.
D) Keep foods out of the danger zone by keeping hot foods hot and cold foods cold.


Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ________ causes.
A) viral
B) bacterial
C) fungal
D) microbial


Most strains of E. coli are
A) infectious.
B) harmful.
C) toxic.
D) harmless.


Lead toxicity effects include all of the following except
A) anemia.
B) abnormal reproduction.
C) kidney disease.
D) reduced learning capacity.


Which of the following can be found in raw egg whites?
A) Avidin
B) Dioxin
C) Oxalic acid
D) Saponins


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