Food Science Test #2

All of these are causes of foodborne disease outbreaks EXCEPT:

 

Consumption of products cooked to the proper temperature

A contaminated casserole served at a local community supper

Local outbreak

A contaminated batch of beef sold at several locations of a grocery store chain leads to illnesses in several counties

Statewide/Region outbreak

Contaminated produce from one farm is shipped to grocery stores nationwide and sickens hundreds of people in many states

National outbreak

Contaminated packaged salads lead to hospitalization and death both in the United States and Canada

international outbreak

Actions to stop a foodborne outbreak include:

reporting the outbreak through the media

throwing away foods involved in the outbreak 

closing restaurants or halting operations in facilities associated with the outbreak 

A manufacturer will only recall a product if it has caused a foodborne outbreak.

false

Which type of hazard would you encounter if you found a bone in your food?

physical

Determine the critical limit

principle 3

Determine the critical point

principle 2

Hazard analysis applied to foods

principle 1

Establishing record-keeping and documentation

principle 7

Establish corrective actions

principle 5

Establishing verification procedure

principle 6

Establishing monitoring procedures

principle 4

Which of the following are economic losses associated with contaminated products?

loss of business 

product recall 

production losses 

When two or more individuals experience an illness from the ingestion of the same food the event is considered a foodborne outbreak.

true 

Which of the following is NOT a measure to control for chemical hazards?

metal detectors

Which of the following proteins is the causative agent of Celiac disease?

gluten

What are the causative agents of food allergies?

proteins

Food allergies affect _____% of the US population.

3-4%

Celiac disease

cell mediated food allergy 

Lactose intolerance

metabolic food disorder

Peanut allergy

IgE-mediated food allergy

Generalized shock reaction

anaphylactic shock

The “Big 9” are responsible for 90% of IgE-mediated food allergies and include all of the following EXCEPT:

corn

This should be administered as soon as there is indication an individual is experiencing a severe allergic reaction.

 

Epinephrine

Anaphylaxis is a severe type of allergic reaction that involves two or more body systems (e.g., hives and difficulty breathing).

true 

Involves immunological mechanisms

Food allergy

Immune system is not involved

food intolerance

Individual can tolerate a limited amount of the food

food intolerance

Total avoidance of the offending food is necessary

food allergy

Which of the following is NOT a way to manage food allergies?

 

Frequently eat at restaurants

When used as an ingredient, which of these foods has the highest number of recalls in regard to food allergy?

milk

A bacterial population has an initial count of 3 organisms and a generation time of 20 minutes. How many organisms will there be after 2 hours under optimum conditions for growth?

192

Demonstrated that air was not the cause of spoilage

louis pasteur

Developed the first microscope

anton van leeuwenhoek

Father of canning

nicholas appert

Received the Nobel Prize in 1905 for demonstrating that a particular organism is responsible for a disease and that it can be transmitted from one animal to another

robert koch 

Viruses replicate in food and living cells.

false

Bacteria reproduce themselves by a process called:

binary fission

Virus replicates and new particles burst out of the cell

fourth

Virus attaches to cell

second

Food carries virus to intestinal tract

first

Virus injects its genetic material into the host cell

third

All fungi produce mycotoxins.

false

Aflatoxin is found in

peanuts

maize

cottonseeds 

Which of the following outcomes is not the result of chronic exposure to low levels of mycotoxins?

diarrhea

Patulin is a carcinogen produced by molds growing on corn.

false

Generation times for some common foodborne pathogens at 20°C and pH 7.0 are given in the table below:

 

B. cereus

What is the lower limit used as criteria for countable microbial colonies on media plates?

25

Fermented products typically have a high pH.

false

How can water activity be determined?

 

By measuring the vapor pressure of water above a food and comparing to that of pure water.

Microorganisms are capable of producing which of the following.

toxins

alcohol

CO2

Under optimal conditions, which of the following grows fastest?

bacteria

Which of the following are factors that affect the growth of microorganisms?

moisture

temperature

time

Which of the following usually requires the highest pH (lowest acid level) for growth?

bacteria

Pathogenic bacteria requires an A_w greater than ______ for growth?

0.85

What is the water activity of 100 g of a certain brand of mayonnaise that contain 77.6% oil, 1.74% salt and 17.2% moisture?

cannot be calculated with given information 

Which plate should be counted to determine the number in the original sample?

plate 4

Which of the following classification is used to describe the microorganisms that prefer the warmest temperatures for growth?

 

Thermophiles

What is the term for application of multiple food preservation methods such as temperature, water activity and pH that aim to ensure food safety and quality by inactivation of different types of microorganisms?

 

Hurdle concept

Which of the following products or practices is not associated with botulism.

 

Time-temperature abuse

Which of the following microorganisms produces toxins that do not commonly lead to death, but causes symptoms such as abdominal pain, cramps, vomiting, a low body temperature.

 

Staphylococcus aureus

Which of the following is an illness that causes muscle paralysis with higher rates of death within those who are affected?

 

Clostridium botulinum

Oftentimes resembles Clostridium perfringens

diarrheal type

Oftentimes resembles Staphylococcus aureus

emetic type

An infection in the GI tract that leads to an intoxication

diarrheal type

The microorganism grows and produces the toxin in the food which then leads to intoxication upon consumption

emetic type

What is the temperature at which you should keep food hot after cooking in order for it to be safe?

 

140^oF (60^oC)

It is safe for infant to consume honey.

false 

Clostridium botulinum is a sporeforming bacterium that will not germinate at a pH of:

 

<4.8

If you have a dry food product (like Cheetos), it is best to store them in environments with high relative humidity.

false

Listeriosis is associate with:

lunch meat

still births 

unpasteurized milk 

Consuming raw oysters will put you at risk of foodborne illness caused by __________.

 

Vibrio vulnificus

Which product is associated most with illnesses caused by Salmonella enterica?

poultry

Mary Mallon was the first individual to be identified as a carrier of typhoid fever, without showing symptoms.

true 

Which individuals are at risk for developing Listeriosis?

elderly

pregnant women 

immunocompromised 

The strain of Salmonella called Salmonella Typhi causes gastroenteritis.

false

Which product or practice is not usually associated with Campylobacter?

eggs

Which of these bacterial infections causes the greatest number of hospitalizations in the U.S.?

 

Salmonella spp.

Campylobacter has a high mortality rate and a low morbidity rate.

false

Which type of Vibrio is associated with natural disaster and is waterborne?

 

Vibrio cholerae

Which of the following causes toxin-mediated infections?

E. coli O157:H7

Shigella

Preventing foodborne illnesses require:

proper cooking

good personal hygiene

avoid cross-contamination

Which of these two organisms may cause bloody diarrhea?

 

Shigella and Shiga-like toxin producing E. coli

All E. coli strains are pathogenic and can cause illnesses in humans.

false

Which virus causes the most cases of foodborne disease?

norovirus

Non-sporeforming and can be either pathogenic or non-pathogenic

E. Coli

Mesophilic organism that is associated with most commonly infecting children under the age of 5

Shigella

Causes jaundice

Hepatitis A virus

The leading cause of foodborne illness in the U.S.

Norovirus

Apple juices that are unpasteurized must have a warning label that informs consumers about the risks of consuming unpasteurized products.

true 

Which of the individuals are particularly susceptible to STEC E. coli?

young children

Hemolytic Uremic Syndrome (HUS) can lead to:

Permeant loss of kidney function

death

Which products and/or practices are usually NOT associated with Shigella?

shellfish

Which product is usually not associated with Hepatitis A?

ground beef

When preparing foods, separating raw meats and poultry from other foods that will not be cooked does not improve food safety.

false

Which of the following statements is not true about parasites?

 

They always spend their entire life cycle in one, permanent host

This parasite has been associated with recent outbreaks in the US causing illness in more than 1,500 individuals.

 

Cyclospora spp.