Science of Food Chem 131 - Test 2

All of these are causes of foodborne disease outbreaks EXCEPT:

All of these are causes of foodborne disease outbreaks EXCEPT:

Consumption of products cooked to the proper temperature

Causes of food borne disease outbreaks are:

• Consumption of raw animal products, like milk

• Consumption of contaminated food or drinks

• Temperature abuse that leads to microbial growth

Local Outbreak

A contaminated casserole served at a local community supper

Statewide/Regional Outbreak

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

National Outbreak

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

International Outbreak

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

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

Physical

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

HAACP Principle 1

Hazard analysis applied to foods

HAACP Principle 2

Determine the critical point

HAACP Principle 3

Determine the critical limit

HAACP Principle 4

Establishing monitoring procedures

HAACP Principle 5

Establish corrective actions

HAACP Principle 6

Establishing verification procedure

HAACP Principle 7

Establishing record-keeping and documentation

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

• Loss of business

• Product recall

• Production losses

When a chemical hazard is consumed in high doses, this is considered chronic poisoning.

FALSE

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

Metal detectors

What are ways to measure the control for chemical hazards?

• Employee training on safe handling and chemical procedures

• Hygiene control

• Good Agricultural Practice (GAP) measures

Cell mediated food allergy

Celiac disease

Metabolic food disorder

Lactose intolerance

IgE-mediated food allergy

Peanut allergy

Generalized shock reaction

Anaphylactic shock

What antibody is associated with a true food allergy?

IgE

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

Corn

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

• Egg

• Crustacea

• Tree nuts/peanuts

Metabolic food disorder

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

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

Crustacean shellfish

Epinephrine

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

Metabolic food disorders are associated with the inability to metabolize certain food components.

TRUE

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

TRUE

Food allergy

• Involves immunological mechanisms

• Total avoidance of the offending food is necessary

Food intolerance

• Immune system is not involved

• Individual can tolerate a limited amount of food

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

Vomiting

What are symptoms associated with lactose intolerance?

• Flatulence

• Diarrhea

• Abdominal pain

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

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

What are treatment options for lactose intolerance?

• Lactose-hydrolyzed milk

• Consumption of dairy products with low lactose levels

• Exclusion of all dairy products

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.

FALSE

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

Teenagers

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

• Use of antacids

• Dietary and environmental exposures

• Frequency of ingestion

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

Frequently eat at restaurants

What are ways to manage food allergies?

• Brand loyalty

• Label education and diligent reading

• Avoid the offending food

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

Milk

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

Family members should all make different foods

What are ways to manage food safety in the home in regard to food allergies?

• Improved cleaning for removal of allergens from surfaces

• Training and education related to allergens

• Consider the separation of kitchen utensils

Most consumers that believe to have food allergies have sought a professional diagnosis.

FALSE

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 Van 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

Viruses replicate in food and living cells.

FALSE

Binary Fission

Process by which bacteria reproduces itself

1st Step of Virus Reproduction Cycle

Food carries virus to intestinal tract

2nd Step of Virus Reproduction Cycle

Virus attaches to cell

3rd Step of Virus Reproduction Cycle

Virus injects its genetic material into the host cell

4th Step of Virus Reproduction Cycle

Virus replicates and new particles burst out of the cell

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

What are the outcomes of chronic exposure to low levels of mycotoxins?

• Tumor formation

• Immunosuppression

• Growth retardation

25

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:

• Toxins

• Alchohol

• 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 Aw 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 of the following products or practices is NOT associated with botulism?

Time temperature abuse

Which of the following products or practices is associated with botulism?

• Home food storage practices, including storing garlic in oil

• Honey

• Home and commercially canned products

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

Diarrheal type

• Oftentimes resembles Clostridium perfringens

• An infection in the GI tract that leads to an intoxication

Emetic type

• Oftentimes resembles Staphylococcus aureus

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

140°F (60°C)

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

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 associated 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

What products or practices are usually associated with Campylobacter?

• Water

• Raw and undercooked poultry

• Vegetables

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?

• Clostridium botulinum

• E.coli

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

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