BIO 117 Mastering Nutrition Ch. 13 – Flashcards

According to the Centers for Disease Control and Prevention (CDC), what percentage of Americans experience foodborne illness annually? 52% 37% 17% 75%

Which of the following is NOT a characteristic of a foodborne illness? illness caused by ingesting food or water containing a toxic substance an illness caused by an allergic reaction to a food illness caused by ingesting a water-borne microorganism an illness caused by ingesting a food with bacteria or other infectious agent

Which of the following is the leading cause of foodborne illness in the United States? helminths prions fungi norovirus

Which of the following environmental conditions would NOT increase the survival and reproduction of food microorganisms? the presence of oxygen a temperature between 40°F and 140°F a low amount of humidity a preferred range of acidity

Which of the following produces a neurotoxin? Salmonella Clostridium botulinum hepatitis A Norwalk virus

Which of the following does NOT explain why norovirus is highly contagious? It only takes a few norovirus particles to cause infection. Norovirus survives even on dry surfaces such as countertops. Vomiting caused by norovirus comes on abruptly and can infect others nearby. Norovirus releases a toxin that cannot be destroyed by heating contaminated foods.

Microorganisms that lack a true nucleus and have a chemical called peptidoglycan in their cell walls are called protozoa. bacteria. helminths. prions.

True or False: Bacteria and viruses cause the majority of food infections.

Mad cow disease is a fatal brain disorder in cattle caused by a(n) aflatoxin. ciguatoxin. prion. botulinum toxin.

Which of the following falls within the "danger zone" of foodborne illnesses? soup simmering in a slow cooker set at low (200°F) meat cooking on a hot outdoor grill chicken thawing inside a properly functioning refrigerator a frozen turkey thawing at room temperature

True or False: The safety of raw seafood cannot be guaranteed; it should always be cooked to reduce the risk of foodborne illness.

Flash pasteurization destroys microorganisms in a beverage or other food by subjecting the food to extremely high pressure for 30 seconds. heating the food to 162°F for 15 seconds. adding an inert gas, such as nitrogen or carbon dioxide, to the food packaging. exposing the food to gamma rays.

Monosodium glutamate (MSG), iodine in table salt, and the supplemental calcium in orange juice are all examples of pesticides. genetically modified organisms. additives. preservatives.

The addition of iodine to table salt has decreased the incidence of goiter. mad cow disease. typhoid fever. hepatitis A.

Which of the following are substances intentionally put in foods to enhance appearance, palatability, safety, and/or quality? recombinant genes biopesticides persistent organic pollutants (POPs) food additives

Which of the following is NOT an effective strategy for reducing exposure to growth hormones and antibiotics? eating vegetarian and vegan meals more often choosing organic eggs, milk, yogurt, and cheese eating free-range meat from animals not fed hormones or antibiotics switching from ground beef to ground turkey

Chemicals that accumulate in soil and water and that enter the food supply as a result of car emissions, improperly disposed waste, and industrial and agricultural pollution are known as mycotoxins. nitrites. prions. persistent organic pollutants.

The antibiotic-resistant bacteria that is thought to result from the use of antibiotics in animals is known as E. coli. Salmonella. botulism. MRSA.

Which of the following is NOT required by USDA-certified organic farms? use of natural alternatives to deal with weeds and insects complete avoidance of all pesticides inspection by a government-approved certifier farming practices that conserve soil and water

The risks and benefits of the use of genetically modified organisms (GMOs) is a topic of much debate. Which of the following is NOT a potential benefit of GMOs? reduction in the use of herbicides and insecticides increased biodiversity enhanced taste and nutritional quality of food higher crop yields