Test 2 science of food

All of these are causes of foodborne disease outbreaks EXCEPT

Consumption of products cooked to the proper temperature

Local outbreak

A contaminated casserole served at a local community supper

Statewide/Regional outbreak

A contaminated batch of beef sold at several grocery store locations causing illnesses in several counties

National outbreak

Contaminated produce from one farm shipped nationwide causing illnesses in many states

International outbreak

Contaminated packaged salads causing illness in the U.S. and Canada

Actions to stop a foodborne outbreak include

All of the above: Reporting the outbreak through the media

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

False

Type of hazard if you find a bone in 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?

All of the above (Loss of business

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

True

NOT a measure to control 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

Administered during 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)

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?

Demonstrated that air was not the cause of spoilage

Louis Pasteur

Developed the first microscope

Anton Van Leeuwenhoek

Father of canning

Nicholas Appert

Demonstrated disease transmission and won Nobel Prize in 1905

Robert Koch

Viruses replicate in food and living cells

False

Bacteria reproduce themselves by a process called

Binary fission

Food carries virus to intestinal tract

First

Virus attaches to cell

Second

Virus injects its genetic material into the host cell

Third

Virus replicates and new particles burst out of the cell

Fourth

All fungi produce mycotoxins

False

Aflatoxin is found in

Peanuts

NOT a result of chronic low-level mycotoxin exposure

Diarrhea

Patulin is a carcinogen produced by molds growing on corn

False

Which of these bacteria would grow the fastest under the same conditions assuming no lag phase is observed

Bacillus cereus (B. cereus). What is the lower limit used as criteria for countable microbial colonies on media plates?

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?

All of the above (Toxins

Under optimal conditions

which of the following grows fastest?

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

All of the above (Moisture

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

Bacteria

Pathogenic bacteria requires an Aw greater than ______ for growth?

0.85

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?

Assume that a given food has a population of 150000 microorganisms per mL. Which plate should be counted to determine the number in the original sample?

plate 4

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?

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°F (60°C)

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 True or false?

False

Listeriosis is associated with

All of the above (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 or False

True

Which individuals are at risk for developing Listeriosis?

All of the above (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? True or false

False

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

Vibrio cholerae

Which of the following causes toxin-mediated infections?

Both B and C (E. coli O157:H7 and Shigella)

Preventing foodborne illnesses require

All of the above (Proper cooking, good personal hygiene,avoid cross containimation)

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 T/F?

False

Which virus causes the most cases of foodborne disease?

Norovirus

E. coli

Non-sporeforming 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

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

Both A and C (Permanent loss of kidney function and 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 T/F?

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

________ is associated with cats and can affect unborn children

Toxoplasma gondii

Pork is usually associated with ___________

Trichinella spiralis

Strategies to prevent issues with parasites include

All of the above (Good personal hygiene, proper cooking, freezing)