Question

1.Industrial safety issues involving canned vegetables is under the jurisdiction of

A. the USDA.

B. the FDA.

C. the CDC.

D. the EPA.

2.The easiest, cheapest way to prevent iodine deficiency is to _____ to deficient areas.

A. provide iodine pills

B. import seafood

C. import food produced in iodine-rich soil

D. provide iodized salt

3.A food outbreak involving undercooked burgers is more likely caused by

A.E. coli.

B.Salmonella.

C.Perfringens.

D.Campylobacter jejuni.

4.If food poisoning is manifested as nausea about an hour after the food is consumed, the illness is more likely caused by

A.ingesting pathogenic bacteria.

B.ingesting a chemical toxin.

C. ingesting a parasite.

D. ingesting a pre-formed toxin.

5.Which of the following actions often contributes to an increase in the number of hungry people in a country?

A. war

B. GMO crops

C. high availability of birth control

D. foreign aid

6.A few years ago a foodborne illness outbreak was reported by a national restaurant chain. After dozens of people were infected, authorities determined that employees of the restaurant had used the same knife to cut raw meat products as they did for produce items such as lettuce. Which of the following terms most likely describes the employees' neglect that led to the patrons of the restaurant becoming ill?

A. Contamination

B. Cross-contamination

C. Hazard Analysis Critical Control Points

D. Inappropriate monitoring of food temperatures

7.Which of the following is a characteristic of botulism illness?

A. It is rarely fatal and victims usually recover completely.

B. It is caused by a toxic compound rather than by invasion of pathogenic bacteria.

C. It is caused by ingestion of food contaminated with a combination of aflatoxin and mold.

D. It most often occurs from eating foods that were stored under aerobic conditions and low pH.

8.A child is brought into the emergency room with breathing difficulties. He also has difficulty swallowing and speaking. The mother mentions that he ate some home-canned beans yesterday. You suspect microbiological food poisoning. The most likely toxin is

A. botulinum toxin.

B. giardiasis toxin.

C. Salmonella toxin.

D. campylobacteria toxin.

9.A patient with a high temperature complains of headache, stomach ache, fever, and vomiting. Upon questioning, he admits to eating several raw eggs the day before. The most likely organism causing these symptoms is

A. E. coli.

B. Salmonella.

C. Perfringens.

D. Campylobacter jejuni.

10.A diet that consists of a minimal amount of starch and a deficient amount of protein results in

A. marasmus.

B. kwashiorkor.

C. obesity.

D. nerve damage

Answer 1

1.B.

B. the FDA, all the control in industrial food processing is under the control of FDA.

2.D

D. provide iodized SALT, iodized salt is easiest way to add iodene to the food as every person on earth takes salt in one way or another in his food.

3. A.E. coli. undercooked burger food poisoning will most likely be because of E. Coli.

4.D. ingesting a pre-formed toxin.

When food poisoning occurs within one or two hours after taking food it is because if the toxins produced by food C. botulinum toxin or other but not bacteria which takes six to eight hours.

5.A. war, among the answer all will help to reduce hunger except was, which diverts food and financial aid to support war and increase hunger.

6.B. Cross-contamination, because lettuce is used as salad and the knife was used for two different types of foods, it is a cross contamination.

7.B. It is caused by a toxic compound rather than by invasion of pathogenic bacteria.

8.A. botulinum toxin. C. Botulinum is responsible for home cooked food poisoning.

Q9. B. Salmonella. Raw egg poisoning is usually because of Salmonella

10.A. marasmus.

Both kwashiorkor and marasmus is protein deficiency but the marasmus is associated with severe energy deficiency of carbohydrates too.