Multiple-choice study questions. 1. To what does the acronym fat TOM refer?

1. To what does the acronym FAT TOM refer?

A. The major types of microorganisms that can cause foodborne illness

B. The conditions supporting the growth of microorganisms

C. Human health hazards associated with food high in fat and sodium

D. The federal agency responsible for monitoring food safety

2. All of the following conditions typically support the growth of microorganisms except

A. Moisture.

B. A protein or carbohydrate food source.

C. High acidity.

D. Temperatures between 4l °F and 140 °F (5 °C and 60 °C).

3. A person who has a foodborne infection most likely has eaten a food containing

A. a ciguatoxin C. a plant toxin

B. histamine D. a live pathogen

4. Which food is more likely to transmit parasites to humans?

A. Improperly cooked eggs

B. Improperly frozen sashimi

C. Improperly refrigerated milk

D. Unpasteurized apple juice

5. Which of the following is not a basic characteristic of foodborne mold?

A. It grows well in sweet, acidic food with low water activity.

B. Freezing temperatures prevent or slow its growth, but do not destroy it.

C. Its cells and spores may be killed by heating, but the toxins it produces may not be destroyed.

D. It needs a host to survive.

6. Which of the following statements regarding foodborne intoxication is true?

A. Symptoms of intoxication often appear days after exposure.

B. Medical treatment for intoxication can be painful.

C. Foodborne intoxication is more common than foodborne infection.

D. Symptoms of intoxication appear quickly, within a few hours.

7. Which of the following microorganisms is most likely to cause a foodborne infection?

A. Listeria monocytogenes

B. Staphylocoecus aureus

C. E. coli 0157: H7

D. Clostridium botulinum

8. Which of the following microorganisms is most likely to cause a foodborne intoxication?

A. Staphylococcus aureus

B. Listeria monocytogenes

C. Campylobacter jejuni

D. Salmonella

9. Which of the following foods is commonly associated with an outbreak of Bacillus cereus?

A. Cooked rice

B. Juices

C. Raw chicken

D. Shell eggs

10. Which of the following foods is commonly associated with an outbreak of Vibrio.?

A. Raw oysters

B. Unpasteurized milk

C. Apple cider

D. Sliced melons

Unit 3

CONTAMINATION, FOOD ALLERGIES,

AND FOODBORNE ILLNESS

Food is considered contaminated when it contains hazardous substances. These substances may be biological, chemical, or physical. The most common food contaminants are biological contaminants that belong to the microworld - bacteria, parasites, viruses, and fungi. Most foodborne illnesses result from these contaminants, but biological toxins and chemical toxins are also responsible for many foodborne illnesses. While biological and chemical contamination pose a significant threat to food, the danger from physical hazards should also be recognized.

TYPES OF FOODBORNE CONTAMINATION

Ensuring the safety of food is the manager's most important job. A thorough understanding of the causes and prevention of various types of contamination can help you keep food safe.

Дата добавления: 2015-10-31