Nutrition Ch. 13 Food Safety & Technology: Impact on Consumers – Flashcards

Why is rBGH given to many U.S. dairy cows? 1.to prevent the growth of microbes in the cows' milk 2.to improve the nutritional quality of the cows' milk 3.to strengthen the cows' immune systems 4.to increase milk production without increasing feed

________ is a process that uses gamma rays to eliminate harmful bacteria in meat and poultry. 1.Irradiation 2.Aseptic packaging 3.Genetic modification 4.Pasteurization

Which of the following is most commonly associated with food-borne illnesses? 1.foods of animal origin 2.fruits 3.grains 4.vegetables

Which of the following is TRUE concerning the safe storage of leftovers? 1.Leftovers should be refrigerated within two hours of serving. 2.Leftovers should be stored at a depth of no greater than two inches. 3.Leftovers should only be refrigerated for up to four days. 4.All of these are true.

Which of the following food preservation methods limits spoilage by drawing water out of foods, making them inhospitable to bacterial growth? 1.sugaring 2.salting 3.smoking 4.all of these

Which human organ system is most affected by toxic levels of mercury? 1.nervous 2.renal 3.cardiovascular 4.digestive

To avoid food-borne illness when traveling to another country it is good practice to: 1.wash and peel fruits with bottled water before eating. 2.avoid eating salads and unpasteurized dairy products. 3.avoid brushing your teeth with the local tap water. 4.All of these are good practices when traveling to another country.

Thoroughly cooking beef, pork, or fish will destroy helminth larvae and prevent infection. 1.True 2.False

The main symptom associated with Clostridium botulinum intoxication is: 1.diarrhea. 2.paralysis. 3.anemia. 4.jaundice.

According to the Centers for Disease Control, the majority of food infections are caused by: 1.prions. 2.bacteria. 3.viruses. 4.fungi.

An estimated ________ of all chicken eggs in the U.S. are contaminated with Salmonella. 1.one-fifth 2.one-fourth 3.one-third 4.one-half

Bovine spongiform encephalopathy is a food-borne illness also known as: 1.mad cow disease. 2.typhoid fever. 3.Norwalk virus. 4.hepatitis A.

It is estimated that over ________ percent of the U.S. population has symptoms of food-borne illness without knowing or reporting it. 1.20 2.30 3.50 4.75

It is unsafe to thaw frozen foods on the kitchen counter (at room temperature). 1.True 2.False

Pasteurization was first developed to kill microorganisms in: 1.milk. 2.wine. 3.cheese. 4.poultry.

Organic farmers cannot use pesticides. 1.True 2.False

Products that are "100% organic" or "organic" may display the USDA seal. 1.True 2.False

Refrigerating or freezing foods will kill any bacteria present in the food. 1.True 2.False

Irradiation is a permitted preservation technique used by organic farmers. 1.True 2.False

The easiest and most effective way to prevent food-borne illnesses is to: 1.wash hands before handling food. 2.separate foods to avoid cross-contamination. 3.chill foods to prevent microbes from growing. 4.cook foods to their proper temperature.