Science of Food Exam 2

consumption of products cooked to the proper temperature

All of these are causes of foodborne disease outbreaks EXCEPT:
- consumption of raw animal products, like milk
-consumption of contaminated food or drinks
-temperature abuse that leads to microbial growth
-consumption of products cooked to the proper temperature

local outbreak

a contaminated casserole served at a local community super is an example of...

statewide/regional outbreak

a contaminated batch of beef sold at several locations of a grocery store chain leads to illness in several counties is an example of...

national outbreak

contaminated produce from one farm is shipped to grocery stores nationwide and sickens hundreds of people in many states is an example of...

international outbreak

contaminated packaged salads lead to hospitalization and death both in the United States and Canada is an example of...

all of the above

actions to stop a food borne outbreak include...
- reporting the outbreak to the media
- throwing away foods involved in the outbreak
- closing restaurants or halting operations in facilities associated with the outbreak
- all of the above

false

a manufacturer will only recall a product if it has caused a food borne outbreak

physical hazard

which type of hazard would you encounter if you found a bone in your food?
physical
biological
chemical

Principle 3

HAACP Principles: Determine the critical limit

Principle 2

HAACP Principles: Determine the critical point

principle 1

HAACP Principles: hazard analysis applied to foods

Principle 7

HAACP Principles: establishing record keeping and documentation

principle 5

HAACP Principles: establish corrective actions

principle 6

HAACP Principles: establishing verification procedure

principle 4

HAACP Principles: establishing monitoring procedures

viruses

which microorganism group should we be most concerned about based on the number of food borne illnesses caused per year?
- bacteria
- yeast
- mold
- viruses

all of the above

which of the following are economic losses associated with contaminated products?
- loss of business
- product recall
- production losses
- all of the above

true

when two or more individuals experience an illness from the ingestion of the same food the event is considered a food borne outbreak

1:1000

Assume that a given food has a population of 150,000 microorganisms per mL. What plate ratio should be used to determine the number in the original sample?

15

Assume that a given food has a population of 150,000 microorganisms per mL. How many colonies would be formed on plate 5? (with a ratio of 1:10,000)

192

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?

Louis Pasteur

Demonstrated that air was not the cause of spoilage

Anton von Leeuwenhoek

developed the first microscope

Nicholas Appert

father of canning

Robert Koch

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

False

Viruses replicate in food and living cells

Binary fission

Bacteria reproduce themselves through a process called:

fourth, second, first, third

Steps in the reproduction cell of viruses:
- virus replicates and new particles burst out of the cell
- virus attaches to cell
- food carries virus to intestinal tract
- virus injects its genetic material into the host cell

selective

MacConkey agar is commonly used to inhibit the growth of gram-positive bacteria so researchers can detect and enumerate gram-negative bacteria in a food product. What type of media is MacConkey agar?
- differential
- selective
- non-selective
- standard methods agar

food borne toxin medicated infection

clostridium perfringens spores can survive through thermal treatment of food products. When ingested, its spores can germinate the gastrointestinal tract and produce toxins that cause abdominal cramps and watery diarrhea. What type of food borne illness does perfringens cause?
- food borne toxin medicated infection
- food borne infection
- food borne intoxication
- allergy

all of the above

microorganisms are capable of producing which of the following?
- toxins
- alcohol
- CO2
- all of the above

bacteria

Under optimal conditions, which of the following grows fastest?
- yeast
- bacteria
- mold
- all grow at about the same rate

all of the above

which of the following are factors that affect the growth of microorganisms?
- moisture
- Temperature
- time
- all of the above

bacteria

which of the following usually requires the highest pH (lowest acid level) for growth?
- bacteria
- mold
- virus
-yeast

psychotroph

the type of microorganism responsible for milk spoilage while it Is kept in the refrigerator is a:
- mesophile
- thermophile
- psychotroph
- none of the above

0.85

pathogenic bacteria requires an Aw greater than ---- for growth?

food borne infection

results when a person eats food containing pathogens which then grow in the intestines and cause illness

food borne intoxication

results from eating foods containing toxins that cause illness

food borne toxin- medicated infection

results from eating foods containing pathogens, which then infect the intestines and produce toxins in the GI tract

viruses, prions, allergens and food sensitivities

other contributors to food borne illness

cannot be calculated with the given information

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

time temperature abuse

Which of the following products or practices is not associated with botulism?
- home food storage practices, including storing garlic in oil
- time temperature abuse
- honey
- home and commercially canned products

staphylococcus aureus

Which of the following microorganisms produces toxins that do not commonly lead to death, but causes symptoms such as abdominal pain, cramps, vomiting, and low body temperature?
- staphylococcus aureus
- clostridium botulinum
- bacillus cereus
- none of the above

clostridium botulinum

which of the following is an illness that causes muscle paralysis with higher rates of death within those who are affected?
- staphylococcus aureus
- clostridium botulinum
- bacillus cereus
- none of the above

a b a b

Match each type of illness associated with Bacillus Cereus to its characteristics:
-Oftentimes resembles Clostridium perfringes
-Oftentimes resembles staphylococcus aureus
-an infection in the GI tract that leads to an intoxication
-the microorganism grows and produces the toxin in the food which then leads to intoxication upon consumption
(a) diarrheal type (b)emetic type

vomiting

an emetic toxin, such as those produced by Bacillus cereus, causes:
- bloating
- diarrhea
- runny nose
- vomiting

140 degrees F

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

false

It is safe for infants to consume honey

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

all of the above

Listeriosis is associated with:
- lunch meat
- still births
- unpasteurized milk
- all of the above

vibrio vulnificus

consuming raw oysters will put you at risk of food borne illness caused by:
- salmonella enterica
- campylobacter jejuni
- vibrio vulnificus
- listeria monacytogenes

poultry

which product is associated most with illness caused by salmonella enterica?
- pork
- beef
- poultry
- eggs

true

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

all of the above

which individuals are at risk for developing listeriosis?
- elderly
- pregnant women
- immunocompromised
- all of the above

false

the strain of Salmonella called Salmonella Typhi causes gastroenteritis

eggs

Which product or practice is not usually associated with Campylobacter?
- water
- eggs
- raw and undercooked poultry
- vegetables

salmonella

which of these bacterial infections causes the greatest number of hospitalizations in the US?
- Salmonella
- Campylobacter
- listeria monocytogenes
- none of the above

false

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

vibrio cholerae

which type of vibrio is associated with natural disaster and is water borne?
- vibrio cholerae
- vibrio vulnificus
- vibrio parahaemolyticus
- none of the above

both e coli and shigella

which of the following causes toxin medicated infections?
- clostridium botulinum
- e coli
- shigella
- both b and c

all of the above

preventing food borne illnesses require:
- proper cooking
- good personal hygiene
- avoid cross-contamination
- all of the above

norovirus

------ causes more gastrointestinal disease than any other organism and has been associated with outbreaks on cruise ships.
- campylobacter
- e coli
- norovirus
- salmonella

shigella and salmonella

which of these two organisms may cause bloody diarrhea?
- salmonella and shiga-like toxin producing e coli
- listeria and salmonella
- shigella and shiva-like toxin producing e coli
- shigella and salmonella

false

all e coli strains are pathogenic and can cause illnesses in humans

norovirus

which virus causes the most cases of food borne disease?
- campylobacter
- hepatitis A
- norovirus
- rotavirus

e coli

non sproreforming and can be either pathogenic or non pathogenic

shigella

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

hepatitis a virus

causes jaundice

norovirus

the leading cause of food borne illness in the us

true

the alphanumeric code that follows a species name determines to which strain group the organism is part of

all of the above

which restaurants/foods have caused outbreaks that have made a significant impact on the way food safety regulations and guidelines have changed over the years?
- Jack in the Box hamburgers
- Otwalla apple juice
- nestle raw cookie dough
- all of the above

true

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

young children

which of the individuals are particularly susceptible to STEC e coli?
- young children
- adult females
- adult males
- elderly

a and c

hemolytic uremic syndrome (HUS) can lead to:
- permanent loss of kidney functions
- heart failure
- death
- a and c

shellfish

which products and or practices are usually NOT associated with Shigella?
- poor personal hygiene
- food that has been in contact with contaminated water
- foods that are contaminated by hands
- shellfish

ground beef

which product is usually not associated with hepatitis A?
- shellfish
- ground beef
- water
- salads

false

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

giardia duodenalis

the most common parasite to occur within humans in the US is ____.
- anisakis
- giardia duodenalis
- tape worms
- trichinella spiralis

cycospora

this parasite has been associated with recent outbreaks in the US causing illness in more than 1500 individuals.
- cycospora
- giardia
- toxoplasma gondii
- trichinella spiralis

toxoplasma gondii

---- is associated with cats and can affect unborn children.
- trichinella spiralis
- giardia
- cyclospora
- toxoplasma gondii

trichinella spiralis

pork is usually associated with -----
- trichinella spiralis
- giardia
- cyclospora
- toxoplasma gondii

all of the above

strategies to prevent issues with parasites include:
- good personal hygiene
- proper cooking
- freezing
- all of the above

trichinella spiralis

the larvae of this parasite migrates to muscle and forms cysts.
- cyclospora cayetanesis
- toxoplasma gondii
- trichinella spiralis
- ascaris lumbricoides

false

commensalism is when both organisms benefit from the relationship.

reservoir host

which type of host is a vertebrate host in which a separate infection occurs naturally and which is a source of infection for human beings and domestic animals?
- definitive host
- intermediate host
- reservoir host
- none of the above

true

cryptosporidium is the leading cause of outbreaks of diarrhea linked to water in the US

amoebas

has "fake legs" that move out in different directions

flagellates

whip like projections off of the body that make it look like it is swimming

cilia

uses hair-like projections to move

non-motile sporozoas

does not move

false

Robert koch invented the microscope, as well as discovered Giardia lamblia in his own feces.

all of the above

which of the following are strategies to prevent contracting Amebiasis?
- wash your hands
- wash your fruits and vegetables
- cook foods to the correct temperature
- all of the above

ascaris lumbricoldes

----- is associated with soil contaminated with feces
- cryptosporidium parvum
- toxoplasma gondii
- trichinella spiralis
- ascaris lumbricoldes

false

more eggs in a host means fewer and shorter tapeworms

all of the above

which of the following is a way to prevent food borne parasites?
- personal hygiene
- cooking
- educate yourself before traveling
- all of the above

by binding to the minerals

how to phyates block the absorption of minerals such as calcium, magnesium, iron, copper, and zinc in the gastrointestinal tract?
- by destroying the minerals
- by blocking the receptors in the intestines
- by binding to the minerals
- all of the above

eat a wide and varied diet

what is the best strategy for limiting arsenic intake in the diet?
- eliminating one or several food groups
- eat plenty of fiber and minerals
- only eat the foods with the lowest levels of arsenic
- eat a wide and varied diet

all of the above

which of the following are ways to control physical hazards?
- raw materials inspection
- protected light fixtures
- x ray technology
- all of the above

true

levels of plant protection agents, such as herbicides, are regulated by the FDA.

intentionally added chemicals

chemicals added to food that are beyond the acceptable limits established by the FDA in its regulations.