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Q:
what is the only food intended to be consumed raw in which the fda allows the use of sulfite additives? a.grapes b.lettuce c.carrots d.strawberries
Q:
a feature of sulfite food additives is that they a.are frequently used in wines b.inhibit growth of most microbes c.interact with folate to inhibit its absorption d.are one of the few substances to have virtually no side effects
Q:
what vitamin undergoes the most destruction in foods preserved with sulfites? a.folate b.thiamin c.vitamin d d.ascorbic acid
Q:
which of the following is not one of the features of sulfites? a.improve flavor b.prevent oxidation c.destroy appreciable amounts of thiamin d.cause adverse reactions in some people
Q:
which of the following substances added to foods inhibits formation of botulinum toxin? a.bha b.nitrites c.table salt d.sodium ascorbate
Q:
when a slice of fresh apple turns a brown color, this is most likely the result of a.oxidation b.dehydration c.microbial contamination d.ethylene oxide treatment in the ripening process
Q:
which of the following is not among the features of nitrites? a.preserve color b.impart off-flavors c.present naturally in foods d.protect against bacterial growth
Q:
which of the following is not among the characteristics of antimicrobial food additives? a.nitrates also preserve the color of hot dogs b.ordinary baking powder is one of the most common c.sodium chloride has been used for centuries to preserve meat and fish d.nitrites can be converted to cancer-causing substances in the stomach
Q:
what is the chief reason that nitrites are allowed to be added to certain meat products? a.nitrites improve the consistency b.the vitamin content of meat is stabilized c.the flavor of meat is enhanced significantly d.nitrites inhibit the formation of botulinum toxin
Q:
of the following, which is used most widely as an antimicrobial agent? a.sugar b.saccharin c.sodium nitrite d.sodium propionate
Q:
in searching for a recipe for homemade jelly, you come across a recipe by a notable food scientist, who emphasizes the importance of the correct amount of sugar in the jelly as it serves as the products antimicrobial agent. what is the rationale behind this statement? a.sugar is not a sustainable food source for most microbes b.sugar phagocytizes the microbes that are present in the jelly c.sugar captures water and makes it unavailable for microbes d.sugar wards off offending bacterial agents present in the jelly
Q:
sugar and salt are used as antimicrobial agents in foods because they prevent microbial use of the foods a.fat b.water c.protein d.carbohydrate
Q:
what category is assigned to additives put in foods after a rational decision-making process? a.indirect b.incidental c.intentional d.contaminants
Q:
which of the following substances in the diet would typically have the lowest margin of safety? a.table salt b.pesticides c.preservatives d.color additives
Q:
what is the classification given to a substance put into food to give it a certain color? a.indirect additive b.incidental additive c.peripheral additive d.intentional additive
Q:
what is the term that describes the allowance of most additives in foods at levels 100 times below the lowest level known to cause any harmful effects? a.toxicity range b.zone of hazard c.acceptable area d.margin of safety
Q:
if the lowest level of a food additive that causes a harmful effect is 100 micrograms, what amount would be allowed by the fdas margin of safety? a.1 microgram b.50 micrograms c.100 micrograms d.1 milligram
Q:
what defines the fdas de minimis rule? a.a requirement that the least toxic food additive be used on foods b.the minimum amount of a food particle that can be detected c.the minimum amount of nitrite that can be added to foods to prevent spoilage over a certain time frame d.the amount of a food additive that causes no more than a one-in-a-million risk of cancer to human beings
Q:
what level of cancer risk to human beings from a food additive is accepted by the fda? a.0 b.1 in 1,000 c.1 in 1,000,000 d.1 in 100,000,000
Q:
what is the name of the rule that modifies the original meaning of the delaney clause? a.gras list b.bonnie clause c.de minimis rule d.no-risk standard
Q:
which of the following dictates that an additive must not have been found to be a carcinogen in any test on animals or human beings? a.additive rules b.delaney clause c.fda gras list d.contaminant law
Q:
caffeine is permitted as a food additive because it is part of the a.gras list b.delaney clause c.who mandate of 1985 d.usda bulletin of 1962
Q:
what list is composed of substances widely used for many years without apparent ill effects? a.fda b.gras c.delaney d.additive safety
Q:
what organization regulates and monitors the use of chemical additives? a.fda b.hrs c.who d.usda
Q:
most food additives are classified as a.emulsifiers b.preservatives c.color enhancers d.bleaching agents
Q:
which of the following is a characteristic of pesticides on foods? a.pesticide residues on organic foods are similar to those on conventionally grown foods b.pesticides are easier to remove from organic foods because of their greater water solubility c.pesticide residues are substantially reduced by the use of unprocessed animal manures used to grow leafy vegetables d.pesticide residues on the most contaminated produce in the u.s. food supply are thought to pose only negligible risks
Q:
food producers are allowed to label a food product as organic if it a.has been irradiated b.contains genetically engineered ingredients c.was made with at least 95% organic ingredients d.was grown with fertilizer made from sewer sludge
Q:
all of the following practices are known to minimize exposure to food pesticide residues except a.throwing away the outer leaves of leafy vegetables b.using a knife to peel citrus fruits rather than biting into the peel c.throwing away the fats and oils in broths and pan drippings from cooked meats d.washing waxed fruits and vegetables in water to remove the wax-impregnated pesticides
Q:
what is the name of the program that reports on the dietary intakes of pesticides from our food supply? a.total diet study b.toxicant monitoring program c.food safety and health program d.diet and market analysis report
Q:
the fda monitors pesticides by sampling a.all food shipments for all pesticides b.all food shipments for some pesticides c.some food shipments for all pesticides d.some food shipments for some pesticides
Q:
the fda considers the amount of pesticide intake to be acceptable if the daily intake ingested over a lifetime appears to be a.without appreciable risk b.100% risk-free for everyone c.safe for about 98% of the population d.100% risk-free for infants and children
Q:
what percentage of foods imported from other countries exceed the acceptable limit for pesticide residues in the united states? a.4 b.12 c.24 d.50
Q:
approximately what percentage of the vegetables and fruits consumed in the united states are imported? a.5 b.25 c.45 d.65
Q:
what organization is responsible for enforcing the tolerances that are set for a pesticide on food? a.epa b.fda c.who d.ddt
Q:
what organization is responsible for setting tolerance guidelines for the use of a pesticide on food? a.epa b.fda c.who d.ddt
Q:
what term is used to describe the highest level of a pesticide that is allowed in a food when the pesticide is used according to label directions? a.toxicity level b.tolerance level c.risk concentration d.optimum concentration
Q:
what is meant when the fda invokes a certification requirement? a.the suppliers must show proof that the foods were produced and processed in the united states b.a new food is being introduced on the u.s. market and the processing method must first be approved by the fda c.the food manufacturer must have its products tested to guarantee that certain chemicals do not exceed legal limits d.the fda laboratories have tested a new food product and approved all remaining pesticide residues as falling within agency guidelines
Q:
government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by a.children b.adolescents c.adults d.elderly
Q:
all of the following represent matches between a naturally occurring toxin and its food except a.solanine in potatoes b.goitrogens in cabbage c.cyanogens in lima beans d.acrylamides in tomatoes
Q:
many countries restrict the varieties of commercially-grown lima beans due to the seeds content of a.cyanide b.solanine c.goitrogens d.hallucinogens
Q:
which of the following is a feature of naturally occurring food toxicants? a.lima beans contain deadly cyanide compounds b.the toxic solanine in potatoes is inactivated by cooking c.the toxic laetrile in certain fruit seeds is a moderately effective cancer treatment d.mustard greens and radishes contain compounds that are known to worsen a cholesterol problem
Q:
which of the following is a characteristic of solanine? a.it is not destroyed by cooking b.it enhances absorption of lead c.it antagonizes the thyroid gland d.it is degraded when potatoes start to sprout
Q:
what is the principal factor related to solanine concentration in potatoes? a.contamination b.irradiation malfunction c.soil heavy metal content d.improper storage conditions
Q:
your friend mark is an avid organic food consumer. he believes that natural foods are the only way to avoid the chemicals that farmers poison their crops with. you warn mark that not all natural foods are free from toxins; indeed, that many foods contain naturally occurring toxic substances. the example you provide could be the solanine commonly found in a.beets b.broccoli c.potatoes d.anchovies
Q:
which of the following is a characteristic of heavy metals in the u.s. food supply? a.virtually all fish contain mercury b.mercury contamination of fish is most severe in tuna c.toxicity is most severe in the elderly population group d.contamination is usually greater in farm-raised fish than in ocean fish
Q:
what was the toxic substance that accidentally found its way into the food chain in the early 1970s and to which almost all of michigans residents became exposed? a.lead acetate b.methylmercury c.listeria monocytogenes d.polybrominated biphenyl
Q:
which of the following is not among the characteristics of mercury in nutrition? a.mercury toxicity damages the developing brain b.farm-raised fish typically have less mercury than wild-caught fish c.larger fish have less muscle mercury due to the dilutional effect of size d.the epa regulates commercial fishing to monitor mercury levels in fish
Q:
of the following types of seafood, which should be consumed in the smallest amount by pregnant and lactating women? a.shrimp b.canned light tuna c.pollack and catfish d.white albacore tuna
Q:
what is the primary source of dietary mercury? a.seafood b.legumes c.unfiltered water d.undercooked poultry
Q:
which of the following is a feature of an organic halogen? a.heavy metal b.safe additive c.toxic chemical d.component of most proteins
Q:
the increase in the concentration of contaminants in the tissues of animals high on the food chain is termed a.bioaccumulation b.hyperconcentration c.evolutionary containment d.functional high-level accumulation
Q:
which of the following is an example of heavy metal exposure from foods? a.cooking foods for prolonged periods in iron skillets b.ingestion of food containing high amounts of mercury c.ingestion of food supplements containing high levels of calcium and sodium salts d.cooking foods over superheated charcoal containing high levels of copper and iron
Q:
which of the following are examples of heavy metals? a.mercury and lead b.iron and chromium c.carbon and nitrogen d.molybdenum and fluoride
Q:
the extent to which an environmental contaminant becomes harmful is dependent primarily on its a.persistence b.solanine content c.soil absorption efficiency d.water solubility characteristics
Q:
what nutrients in foods are most vulnerable to losses during food handling and preparation? a.trace minerals b.fat-soluble vitamins c.polyunsaturated fats d.water-soluble vitamins
Q:
all of the following describe associations between vegetable preparation and vitamin preservation except a.vegetables should be washed before cutting to reduce vitamin losses b.after a vegetable is picked, vitamin synthesis stops but vitamin degradation continues c.vegetables should be cooked in water rather than by steaming to minimize vitamin losses d.vegetables should be stored in the refrigerator until used to preserve vitamin content
Q:
which of the following is a feature of irradiated foods? a.the world health organization has not approved food irradiation b.the labels of all foods except for meats must indicate treatment by irradiation c.irradiation of foods such as strawberries and mangoes hastens their ripening d.the irradiation label is not required on commercially prepared foods that contain irradiated ingredients
Q:
a common term to describe the process of irradiation is a.uht treatment b.radura treatment c.cold pasteurization d.pulsed electron beam
Q:
what is the chief reason for not using irradiation for preserving dairy products? a.it imparts off flavors b.it coalesces the fat particles c.it is inefficient at killing microorganisms d.it results in high amounts of food radioactive particles
Q:
what processing method allows for cartons of milk to be shelved in grocery stores at room temperature? a.prolonged pasteurization b.boiling for exactly 10 minutes c.ultrahigh temperature treatment d.combination irradiation/pasteurization
Q:
which of the following items is not among common foods approved for irradiation? a.eggs b.milk c.wheat d.strawberries
Q:
you are presenting a general seminar at a food safety convention. at the end of your talk, an audience member barrages you with questions about irradiation of foods causing people to be exposed to radioactive food. how should you respond? a.irradiation techniques do not in any way produce radioactive foods b.there is only cause for concern when treating foods such as milk, grapefruits, eggs, and high-fat meats c.radioactive foods have been approved for consumption by the american medical association, the fao, and the who d.cold pasteurization is the only technique that results in radioactive foods and as long as they are avoided, there is no cause for concern
Q:
which of the following is inappropriate advice on sanitation for someone traveling to another country? a.drink all beverages without ice b.drink bottled carbonated beverages c.boil the local water before use to kill microbes d.eat fruits and vegetables raw with their skins to decrease risk from wash-water contamination
Q:
among the following organisms, which is primarily responsible for causing travelers diarrhea? a.vibrio b.campylobacter jejuni c.staphylococcus aureus d.clostridium botulinum
Q:
a patient reports that since returning from overseas travel to a developing country, she has been experiencing stomach cramps and diarrhea. which of the following foodborne organisms is most likely responsible for these symptoms? a.e. coli b.clostridium botulinum c.clostridium perfringens d.listeria monocytogenes
Q:
which of the following is an example of a food preservation technique? a.irradiation used to sterilize spices b.carotenoids used to retard formation of nitrosamines c.sulfites used to retard growth of pathogenic organisms d.nitrites used to form unique radiolytic particles when the food is overheated
Q:
what are the chances of contracting diarrhea from travel to other countries? a.1 in 2 b.1 in 10 c.1 in 100 d.1 in 1000
Q:
if you suspect that you are suffering from a foodborne illness, appropriate actions to take include all of the following except a.refrain from eating or drinking any more of the tainted product b.drink clear liquids to help combat diarrhea and vomiting, and call a physician c.find a portion of the remaining suspected food and ask someone else to taste it to detect any off flavors d.find the remainder of the suspected food and store it in the refrigerator for possible inspection by health authorities
Q:
which of the following methods of thawing meats or poultry increases health risk? a.in the refrigerator b.at room temperature c.in a microwave oven d.under cool running water
Q:
what is the safe refrigerator storage time for uncooked steaks, cooked chicken, opened packages of lunch meats, and tuna salad? a.1-2 days b.3-5 days c.1 week d.2-4 weeks
Q:
which of the following is not among the characteristics of oysters in the diet? a.they are the primary factor in travelers diarrhea b.eating them raw is a risk factor for some bacterial infections c.some oyster-borne microbes are destroyed when the consumer drinks alcohol d.many oyster-borne bacteria, but not viruses, are destroyed by some hot sauces
Q:
what is the minimum recommended safe temperature (f) to heat leftovers? a.140 b.152 c.165 d.180
Q:
which of the following is not among the rules to help prevent foodborne illness? a.use hands to mix foods b.thaw meats in the refrigerator c.use a meat thermometer to avoid undercooking d.use hot, soapy water to wash hands, utensils, and countertops
Q:
which of the following is not among the characteristics of raw oyster consumption? a.freezing for 24 hours kills the hepatitis virus b.some hot sauces can kill the bacteria found in them c.some people who drink alcohol are protected from oyster-borne illness d.people with weakened immune systems are especially vulnerable to oyster-borne illness
Q:
consumption of raw oysters is known to cause hepatitis type a.a b.b c.c d.d
Q:
which of the following practices is safest for minimizing microbial contamination of prepared foods? a.store food in a controlled atmosphere of chlorine bleach vapors b.restrict the foods exposure at room temperature to a maximum of 4-6 hours c.restrict the foods exposure at between 40f and 140f to a maximum of 2 hours d.store food under air-tight conditions at a temperature of 32f for a maximum of 1 month
Q:
which of the following foods is best known to transmit hepatitis? a.poultry b.seafood c.legumes d.raw vegetables
Q:
which of the following is the most appropriate method to thaw turkey? a.in the refrigerator b.at room temperature c.on top of a warm oven d.under very low heat in the oven
Q:
to minimize the possibility of foodborne illness, hamburger should be cooked to an internal temperature (f) of at least a.125 b.140 c.160 d.195
Q:
what unintended benefit is derived from the freezing of fish by the food industry? a.the fish becomes tenderized b.mature parasitic worms are killed c.botulinum toxin becomes inactivated d.the toxins from hepatitis a and b are destroyed