Test Bank Scientific American: Nutrition for a Changing World Chapter 20 Food Safety and Food Security Multiple-Choice Questions

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1. Which of the following statements about E. coli bacteria is TRUE? A. It is only found in undercooked beef. B. It is only found in unpasteurized milk. C. It is a harmless bacterium. D. It only a... ffects foods prepared outside of the home. E. It has been found in undercooked beef, unpasteurized milk and juice, and raw fruits and vegetables. Answer: E Type: Comprehension Difficulty: Easy Learning Objective: Name at least three of the most common pathogens that can cause foodborne illness, and name their common food sources (Infographics 20.3 and 20.4) Keywords: E. coli 2. Where can food preparation result in foodborne illness? A. private homes B. catering/banquet facilities C. institutions such as schools or prisons D. restaurants E. All of the above. Answer: E Type: Comprehension Difficulty: Easy Learning Objective: Identify the locations of food preparation that are associated with the highest incidence of foodborne illness outbreaks (Infographic 20.1) Keywords: foodborne illness 3. Which of the following results in the highest number of cases of foodborne illness? A. norovirus B. Salmonella C. Clostridium perfringens D. Campylobacter E. Staphylococcus aureus Answer: A Type: Comprehension Difficulty: Easy Learning Objective: Name at least three of the most common pathogens that can cause foodborne illness, and name their common food sources (Infographics 20.3 and 20.4) Keywords: foodborne illness 4. Pregnant women have a significantly higher risk of contracting foodborne illness caused by a specific pathogen. Which is it? A. E. coli B. Salmonella C. Listeria monocytogenes D. Campylobacter E. Bacillus cereus Answer: C Type: Comprehension Difficulty: Easy Learning Objective: Identify the groups most vulnerable to foodborne illness (Infographic 20.5) Keywords: foodborne illness 5. Common food and beverage sources of Salmonella include all of the following, EXCEPT A. eggs. B. poultry. C. unpasteurized milk. D. raw oysters. E. meat. Answer: D Type: Comprehension Difficulty: Easy Learning Objective: Name at least three of the most common pathogens that can cause foodborne illness, and name their common food sources (Infographics 20.3 and 20.4) Keywords: Salmonella 6. In order to prevent illness, those most at risk for foodborne illness should avoid all of the following foods and beverages, EXCEPT A. raw sprouts (alfalfa, bean, or any other sprout). B. hot dogs heated thoroughly. C. raw or undercooked eggs or foods containing raw or undercooked eggs. D. raw shellfish and their juices. E. unpasteurized (raw) milk. Answer: B Type: Comprehension Difficulty: Medium Learning Objective: Identify the groups most vulnerable to foodborne illness (Infographic 20.5) Keywords: foodborne illness prevention 7. The safe zone for refrigerated foods is to be chilled below A. 70o F. B. 50o F. C. 41o F. D. 32o F. E. 1o F. Answer: C Type: Comprehension Difficulty: Medium Learning Objective: List the four basic food safety principles with an example of each (Infographics 20.7– 20.10) Keywords: chill 8. If everyone who attended a family reunion and ate a freshly prepared meal of carved roast turkey became sick with a foodborne illness, and those who ate the freshly prepared carved roast beef did not, then what aspect of the four steps to food safety would most likely have been the cause? A. clean B. separate C. cook D. chill E. None of the above. Answer: C Type: Application Difficulty: Medium Learning Objective: List the four basic food safety principles with an example of each (Infographics 20.7– 20.10) Keywords: food safety steps 9. You purchase deli meat wrapped in plastic from a grocery store, carry it out to your car in a paper bag, and leave it in the car while running errands for another hour. It is 80 degrees outside. Which of the four steps of food safety have you neglected to follow? A. clean B. separate C. cook D. chill E. All of the above. Answer: D Type: Application Difficulty: Medium Learning Objective: List the four basic food safety principles with an example of each (Infographics 20.7– 20.10) Keywords: food safety steps 10. What should be used to measure the internal temperature of meat to ensure that it has been cooked thoroughly and to avoid foodborne illness? A. probe thermometer B. mercury thermometer C. appearance of the meat (when it looks done) D. the oven’s temperature setting E. cooking time Answer: A Type: Comprehension Difficulty: Medium Learning Objective: List the four basic food safety principles with an example of each (Infographics 20.7– 20.10) Keywords: internal temperature; food safety steps 11. Why is it important for foods to be promptly chilled at the correct, safe temperature? A. to improve taste B. to improve appearance C. to reduce the likelihood of bacterial growth D. to have leftovers E. to shorten cooking time Answer: C Type: Comprehension Difficulty: Medium Learning Objective: List the four basic food safety principles with an example of each (Infographics 20.7– 20.10) Keywords: chill, temperature 12. Which of the following is TRUE about USDA-certified organic food? A. healthier than nonorganic food B. safer than nonorganic food C. considerably less expensive than non-organic food D. made up of 50% certified-organic ingredients E. at least 95% of the agricultural ingredients must be certified organic Answer: E Type: Comprehension Difficulty: Medium Learning Objective: Explain how the term “organic” is used on food labels (Infographic 20.11) Keywords: organic 13. Which federal agency has the primary legal responsibility for food additives? A. FDA B. USDA C. DHHS D. NIH E. CDC Answer: A [Show More]

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