FOOD SCIENCE UNL EXAM 2

Second Exam for Food science with Biannchi

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

state wide 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:

all of the above

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 microorganism group should we be most concerned about based on the number of foodborne illnesses caused per year?

viruses

Which of the following are economic losses associated with contaminated products

all of the above

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

true

Assume that a given food has a population of 150,000 microorganisms per mL.

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

4

Assume that a given food has a population of 150,000 microorganisms per mL

How many colonies would be formed on plate #5 above?

15

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

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?

Order the steps according to the reproduction cycle 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

Clostridium perfringens spores can survive through thermal treatment of food products. When ingested, its spores can germinate in the gastrointestinal tract and produce toxins that cause abdominal cramps and watery diarrhea. What type of foodborne illness does perfringens cause?

Microorganisms are capable of producing which of the following.

all of the above

Under optimal conditions, which of the following grows fastest?

bacteria

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

all of the above

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

bacteria

The type of microorganism responsible for milk spoilage (while it is kept in the refrigerator) is a:

Psychrotroph

Pathogenic bacteria requires an Aw greater than ______ for growth?

.85

Match the type of foodborne illness to its description.

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

Results from eating foods containing toxins that cause illness

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

Other contributors to foodborne illness

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?

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

An emetic toxin, such as those produced by Bacillus cereus, causes:

vomiting

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

140

It is safe for infant to consume honey.

false

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

Listeriosis is associate with:

all of the above

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?

all of the above

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?

both B and C

Preventing foodborne illnesses require:

all of the above

_________ causes more gastrointestinal disease than any other organism and has been associated with outbreaks on cruise ships.

norovirus

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

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

true

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?

all of the above

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

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

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

Giardia duodenalis

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

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

Trichinella spiralis

Commensalism is when both organisms benefit from the relationship.

false

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?

Reservoir host

Cryptosporidium spp. is the leading cause of outbreaks of diarrhea linked to water in the United States.

true

Has "fake legs" that move out in different directions

amoebas

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

flagellates

Uses hair-like projections to move

cilia

Does not move

Non-motile Sporozoas