Science of Food: Exam 2

Chapters 11-20

All of these are causes of foodborne disease outbreaks EXCEPT:

a) Consumption of raw animal products, like milk

b) Consumption of contaminated food or drinks

c) Temperature abuse that leads to microbial growth

d) Consumption of products cooked to the proper temperature

d

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
* All of the above

All the above

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

false

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

* Physical
* Biological
* Chemical
* None of the above

Physical

Match the HAACP principle: Determine the critical limit

principle 3

Match the HAACP principle: determine the critical point

principle 2

Match the HAACP principle: hazard analysis applied to foods

principle 1

Match the HAACP principle: establishing record-keeping and documentation

principle 7

Match the HAACP principle: Establish corrective actions

principle 5

Match the HAACP principle: establishing verification procedure

principle 6

Match the HAACP principle: establishing monitoring procedures

principle 4

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

* loss of business
* product recall
* production losses
* all of the above

all of the above

When a chemical hazard is consumed in high doses, this is considered chronic poisoning T/F

False

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

* employee training on safe handling and chemical procedures
* hygiene control
* good agriculture and practice (GAP) measures
* metal detectors

Metal detectors

Celiac disease:

a) cell mediated food allergy

b) metabolic food disorder

c) IgE-mediated food allergy

d) Anaphylactic shock syndrome

a

Lactose Intolerance:

* a) cell mediated food allergy

b) metabolic food disorder

c) IgE-mediated food allergy

d) Anaphylactic shock syndrome

b

peanut allergy

* a) cell mediated food allergy

b) metabolic food disorder

c) IgE-mediated food allergy

d) Anaphylactic shock syndrome

c

generalized shock reaction

a) cell mediated food allergy

b) metabolic food disorder

c) IgE-mediated food allergy

d) Anaphylactic shock syndrome

d

What antibody is associated with a true food allergy?

* IgA
* IgG
* IgE
* All of the above

IgE

The “Big 8” are responsible for 90% of IgE-mediated food allergies and include all of the following EXCEPT:

* Egg
* Corn
* Crustacea
* Tree nuts/peanuts

Corn

occurs when an individual lacks the enzymes necessary to utilize a specific food component. A classic example is lactose intolerance:

* Food intoxication
* Non-IgE mediated immunological reaction
* Immunological-mediated reaction
* Metabolic food disorder

Metabolic food disorder

Which allergenic food source has the highest prevalence of food allergies in adults?

* eggs
* crustacean shellfish
* peanuts
* milk

crustacean shellfish

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

* aspirin
* Ibuprofen
* Histamine
* Epinephrine

Epinephrine

Metabolic food disorders are associated with the inability to metabolize certain food components T/F

True

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

True

Involves immunological mechanisms (allergy or intolerance):

allergy

Immune system is not involved (allergy or intolerance):

intolerance

Individual can tolerate a limited amount of the food (allergy or intolerance):

intolerance

Total avoidance of the offending food is necessary (allergy or intolerance):

allergy

Which of the following is NOT a symptom associated with lactose intolerance?

vomiting

Which of the following is NOT a treatment option for lactose intolerance?

a) Start by consuming low levels of lactose and slowly increasing lactose intake over time

b) Lactose-hydrolyzed milk

c) Consumption of dairy products with low lactose levels

d) Exclusion of all dairy products

a

If you don’t have access to epinephrine, you can use an antihistamine such as Benadryl if you are experiencing severe symptoms in response to an allergic reaction. T/F

False

Which age group is at the highest risk for fatal allergic reactions?

* Young children
* Teenagers
* Middle-aged adults
* Elderly

teenagers

Which of the following may trigger the development of peanut allergies?

* Use of antacids
* Dietary and environmental exposures
* Frequency of ingestion
* All of the above

All of the above

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

a) Brand loyalty

b) Label education and diligent reading

c) Avoid the offending food

d) Frequently eat at restaurants

d

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

* Milk
* Wheat
* Soy
* None of the above

milk

Which of the following is NOT a way to manage food safety in the home in regard to food allergies?

a) Family members should all make different foods

b) Improved cleaning for removal of allergens from surfaces

c) Training and education related to allergens

d) Consider the separation of kitchen utensils

 

a

Most consumers that believe to have food allergies have sought a professional diagnosis T/F:

False

All fungi produce mycotoxins T/F

False

Aflatoxin is found in

* peanuts
* maize
* cottonseeds
* all of the above

all of the above

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

* tumor formation
* immunosuppression
* diarrhea
* growth retardation

diarrhea

Viruses replicate in food and living cells T/F

False

Bacteria reproduce themselves by a process called:

* sporulation
* binary fission
* budding
* none of the above

binary fission

Demonstrated that air was not the cause of spoilage

a) louis pasteur

b) anton van leeuwenkoek

c) nicholas appert

d) robert koch

a

Developed the first microscope

a) louis pasteur

b) anton van leeuwenkoek

c) nicholas appert

d) robert koch

b

father of canning

a) louis pasteur

b) anton van leeuwenkoek

c) nicholas appert

d) robert koch

c

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

a) louis pasteur

b) anton van leeuwenkoek

c) nicholas appert

d) robert koch

d

A bacteria with an initial population of 3 colonies, has a generation time of 20 minutes. How many bacteria will there be after 2 hours under optimum conditions for growth?

* 48
* 96
* 192
* 224

192

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

* 15
* 20
* 25
* 30

25

Microorganisms are capable of producing which of the following:

* Toxins
* Alcohol
* CO2
* All of the above

All of the above

Under optimal conditions, which of the following grows fastest?

* yeast
* bacteria
* mold
* all grow at same speed

bacteria

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

* moisture
* temperature
* time
* all of the above

all of the above

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

* bacteria
* mold
* virus
* yeast

bacteria

Pathogenic bacteria requires an Aw greater than ______ for growth?

* 0.73
* 0.80
* 0.85
* 0.91

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?

a) 0.172

b) 0.224

c) 0.873

d) Cannot be calculated with given information

d

Fermented products typically have a high pH: T/F

false

How can water activity be determined?

a) By measuring water content in the food.

b) By measuring dry matter content in the food.

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

d) None of the above

c

Which of the following products or practices is NOT associated with botulism:

a) Home food storage practices, including storing garlic in oil

b) Time-temperature abuse

c) Honey

d) Home and commercially canned products

b

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.

a) Staphylococcus aureus

b) Clostridium botulinum

c) Bacillus cereus

d) None of the above

a

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

a) Staphylococcus aureus

b) Clostridium botulinum

c) Bacillus cereus

d) None of the above

b

Match (Emetic/Diarrheal): Oftentimes resembles Clostridium perfringens

Diarrheal

Match (Emetic/Diarrheal): Oftentimes resembles Staphylococcus aureus

Emetic

Match (Emetic/Diarrheal): An infection in the GI tract that leads to an intoxication

Diarrheal

Match (Emetic/Diarrheal): The microorganism grows and produces the toxin in the food which then leads to intoxication upon consumption

Emetic

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

a) 130 F

b) 140 F

c) 145 F

d) 160 F

b

It is safe for infant to consume honey T/F

False

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

a)

a

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

False

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

a) Vibrio Cholerae

b) Vibrio Vulnificus

c) Vibrio Parahaemolyticus

d) None of the above

b

Campylobacter has a high mortality rate and a low morbidity rate. T/F

False

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

a) Salmonella spp.

b) Campylobacter spp.

c) Listeria monocytogenes

d) None of the above

a

Which product or practice is NOT usually associated with Campylobacter?

* water
* eggs
* raw and undercooked poultry
* vegetables

eggs

The strain of *Salmonella* called *Salmonella* Typhi causes gastroenteritis. T/F

False

Which individuals are at risk for developing Listeriosis?

a) elderly

b) pregnant women

c) immunocompromised

d) all of the above

d

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

True

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

* Pork
* Beef
* Poultry
* Eggs

Poultry

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

*a) Salmonella enterica*

b) Campylobacter jejuni

*c) Vibrio vulnificus*

*d) Listeria monocytogenes*

c

Listeriosis is associated with:

* lunch meat
* still births
* unpasteurized milk
* all of the above

all of the above

Which of the following causes toxin-mediated infections?

a) *Clostridium botulinum*

b) *E. coli*

c) *Shigella*

d) Both B and C

d

Preventing foodborne illnesses require:

* Proper cooking
* Good personal hygiene
* Avoid cross-contamination
* All of the above

all of the above

Which of these two organisms may cause bloody diarrhea?

a) *Salmonella* and Shiga-like toxin producing *E. coli*

b) *Listeria* and *Salmonella*

c) *Shigella* and Shiga-like toxin producing *E. coli*

d) *Shigella* and *Salmonella*

c

All *E. coli* strains are pathogenic and can cause illnesses in humans. T/F

False

Which virus causes the most cases of foodborne disease?

a) Campylobacter

b) Hepatitis A

c) Norovirus

d) Rotavirus

c

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

* E. coli
* Shigella
* Hepatitis A virus
* Norovirus

E. coli

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

* E. coli
* Shigella
* Hepatitis A virus
* Norovirus

Shigella

Causes jaundice:

* E. coli
* Shigella
* Hepatitis A virus
* Norovirus

Hepatitis A virus

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

* E. coli
* Shigella
* Hepatitis A virus
* Norovirus

Norovirus

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

True

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

* Young children
* Adult females
* Adult males
* Elderly

Young children

Hemolytic Uremic Syndrome (HUS) can lead to:

a) Permanent loss of kidney function

b) Heart failure

c) Death

d) Both A and C

d

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

a) Poor personal hygiene

b) Food that has been in contact with contaminated water

c) Foods that are contaminated by hands

d) Shellfish

d

Which product is usually NOT associated with Hepatitis A?

* Shellfish
* Ground beef
* Water
* Salads

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?

a) They derive nutrition and protection from other organisms known as hosts

b) They can be either single-celled or multicellular in nature

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

d) They are transmitted through contaminated water or food

c

The most common parasite to occur within humans in the U.S. is _________.

a) *Anisakis* spp.

b) *Cyclospora*

c) Tape worms

d) *Trichinella spiralis*

b

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

a) *Cyclospora* spp.

b) *Giardia* spp.

c) *Toxoplasma gondii*

d) *Trichinella spiralis*

a

________ is associated with cats and can affect unborn children.

a) *Trichinella spiralis*

b) *Giardia* spp.

c) *Cyclospora* spp.

d) *Toxoplasma gondii*

d

Pork is usually associated with ___________.

a) *Trichinella spiralis*

b) *Giardia* spp.

c) *Cyclospora* spp.

d) *Toxoplasma gondii*

a

Strategies to prevent issues with parasites include:

* Good personal hygiene
* Proper cooking
* Freezing
* All of the above

 

All of the above

The larvae of this parasite migrates to muscle and forms cysts.

a) *Cyclospora cayetanesis*

b) T*oxoplasma gondii*

c) *Trichinella spiralis*

d) *Ascaris lumbricoides*

c