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Exam 13: Food Safety and Technology

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Question 31

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Bacterial spores can be easily destroyed by applying low heat for a long time.

A) True
B) False

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Question 32

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Individuals can be exposed to bovine spongiform encephalopathy (BSE) by eating

A) uncooked spinach and lettuce.
B) raw or undercooked beef.
C) raw eggs.
D) sushi.

E) C) and D)
F) B) and C)

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Question 33

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Trichinella spiralis is a virus that is typically transmitted by eating undercooked or raw pork or wild game.

All of the following foods may contain Salmonella enteritidis except

Briefly explain how each step in the farm- to- table continuum can reduce microbes and the spread of foodborne illness.

Traveler's diarrhea is primarily caused by consuming

Bacteria that cause foodborne illness multiply most abundantly between

To date, five cases of variant Creutzfeldt- Jakob Disease have been reported in the United States.

Leftovers should remain in the refrigerator at 40°F or below no longer than

The effects of scombrotoxic fish poisoning result when spoilage bacteria break down proteins in the fish and produce histamine.

What types of pathogenic organisms are destroyed by irradiation, and which are not?

All foods are now approved for irradiation in the United States.

Leftover foods should be left at room temperature no longer than __________after being served.

Food safety consists of guidelines and procedures that help keep foods free from contaminants.

Without some thorough hand washing, an infection by which of the following pathogens may follow the handling of a turtle or an iguana?

The signs and symptoms of MSG symptom complex can include numbness, burning sensation, facial pressure or tightness, chest pain, rapid heartbeat, and drowsiness.

Disease- causing microbes are also known as pathologicals.

Paralytic shellfish poisoning is caused by ingesting certain types of shellfish that have been contaminated with neurotoxins produced by dinoflagellates.

Open dating is typically found on perishable items such as meat, poultry, eggs, and dairy products.

The process of subjecting already- canned foods to an additional high- temperature heat source to destroy potential pathogens is called pasteurization.