BIO 117 Mastering Nutrition Ch. 13 – Flashcards
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According to the Centers for Disease Control and Prevention (CDC), what percentage of Americans experience foodborne illness annually?
52%
37%
17%
75%
answer
17%
question
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
answer
An illness caused by an allergic reaction to a food
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Which of the following is the leading cause of foodborne illness in the United States?
helminths
prions
fungi
norovirus
answer
Norovirus
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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
answer
A low amount of humidity
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Which of the following produces a neurotoxin?
Salmonella
Clostridium botulinum
hepatitis A
Norwalk virus
answer
Clostridium botulinum
question
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.
answer
Norovirus releases a toxin that cannot be destroyed by heating contaminated foods
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Microorganisms that lack a true nucleus and have a chemical called peptidoglycan in their cell walls are called
protozoa.
bacteria.
helminths.
prions.
answer
Bacteria
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True or False: Bacteria and viruses cause the majority of food infections.
answer
True
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Mad cow disease is a fatal brain disorder in cattle caused by a(n)
aflatoxin.
ciguatoxin.
prion.
botulinum toxin.
answer
Prion
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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
answer
A frozen turkey thawing at room temperature
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True or False: The safety of raw seafood cannot be guaranteed; it should always be cooked to reduce the risk of foodborne illness.
answer
True
question
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.
answer
Heating food to 162 F for 15 seconds
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Monosodium glutamate (MSG), iodine in table salt, and the supplemental calcium in orange juice are all examples of
pesticides.
genetically modified organisms.
additives.
preservatives.
answer
Additives
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The addition of iodine to table salt has decreased the incidence of
goiter.
mad cow disease.
typhoid fever.
hepatitis A.
answer
Goiter
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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
answer
Food additives
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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
answer
Switching from ground beef to ground turkey
question
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.
answer
Persistent organic pollutants
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The antibiotic-resistant bacteria that is thought to result from the use of antibiotics in animals is known as
E. coli.
Salmonella.
botulism.
MRSA.
answer
MRSA
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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
answer
complete avoidance of all pesticides
question
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
answer
increased biodiversity