NUTR313: Exam 4 Questions And All
Actual Answers.
Food additives may be used to - Answer enhance appearance.
Food additives widely used for many years without apparent ill effects are on the _____ list. -
Answer GRAs
Vitamin C and vitamin E, BHA and BHT, and sulfites are all: - Answer antioxidants.
It is unwise to thaw meats or poultry: - Answer at room temperature.
Salmonella bacteria are usually spread via: - Answer raw meats, poultry, and eggs.
The most common cause of foodborne illness is the presence of what in foods? - Answer
Viruses.
The Delaney clause states: - Answer no substance either introduced or reevaluated after
1958 that is shown to be carcinogenic can be knowingly added to foods.
The factor that is least important to control in order to limit foodborne illness is: - Answer the
presence of pesticides.
Incidental additives include: - Answer minerals from cooking vessels.
Ancient methods of food preservation include: - Answer drying, smoking, and fermenting.
Regulation of most food additives in the United States is the responsibility of the: - Answer
Food and Drug Administration (FDA).
Aflatoxins - Answer are linked to cancer in animals.
Solanine: - Answer a naturally occurring toxin found in green parts of potatoes.
Substances used to preserve foods by lowering the pH are: - Answer vinegar and citric acid.
, Antioxidants that prevent rancidity include: - Answer BHT and BHA.
Food can be kept for long periods of time by adding salt or sugar because these substances: -
Answer bind to water, thereby making it unavailable to the microorganisms.
A danger of using home-canned food if the processing has been inadequate is: - Answer
Botulism.
Nitrite prevents the growth of: - Answer clostridium botulinum.
The foodborne illness organism often associated with small cuts and boils is: - Answer
staphylococcus.
Bacteria that can grow in the absence of oxygen are called: - Answer anaerobes.
The organisms used in the process of fermentation: - Answer produce products, such as
acids, that inhibit the growth of other organisms.
Keeping food above 140o F (60o C): - Answer reduces the growth of pathogens.
Those at greatest risk for foodborne illness include: - Answer pregnant woman, infants and
children, AND immunosuppressed individuals.
__________ of food can destroy cell membranes and attack DNA and proteins, thus preventing
microorganism growth. - Answer Irradiation.
__________ cause wheezing, hires, diarrhea, and other symptoms in some people, and thus are
regulated closely by FDA. - Answer Sulfites.
In the North America, many people suffer a bout of food borne illness each year. - Answer
True.
You can usually tell from a food's taste, odor, or appearance if that food poses a risk for food
borne illness. - Answer False.
Imported food does not pose a risk for food borne illness because of careful inspection on entry
into this country. - Answer False.
Actual Answers.
Food additives may be used to - Answer enhance appearance.
Food additives widely used for many years without apparent ill effects are on the _____ list. -
Answer GRAs
Vitamin C and vitamin E, BHA and BHT, and sulfites are all: - Answer antioxidants.
It is unwise to thaw meats or poultry: - Answer at room temperature.
Salmonella bacteria are usually spread via: - Answer raw meats, poultry, and eggs.
The most common cause of foodborne illness is the presence of what in foods? - Answer
Viruses.
The Delaney clause states: - Answer no substance either introduced or reevaluated after
1958 that is shown to be carcinogenic can be knowingly added to foods.
The factor that is least important to control in order to limit foodborne illness is: - Answer the
presence of pesticides.
Incidental additives include: - Answer minerals from cooking vessels.
Ancient methods of food preservation include: - Answer drying, smoking, and fermenting.
Regulation of most food additives in the United States is the responsibility of the: - Answer
Food and Drug Administration (FDA).
Aflatoxins - Answer are linked to cancer in animals.
Solanine: - Answer a naturally occurring toxin found in green parts of potatoes.
Substances used to preserve foods by lowering the pH are: - Answer vinegar and citric acid.
, Antioxidants that prevent rancidity include: - Answer BHT and BHA.
Food can be kept for long periods of time by adding salt or sugar because these substances: -
Answer bind to water, thereby making it unavailable to the microorganisms.
A danger of using home-canned food if the processing has been inadequate is: - Answer
Botulism.
Nitrite prevents the growth of: - Answer clostridium botulinum.
The foodborne illness organism often associated with small cuts and boils is: - Answer
staphylococcus.
Bacteria that can grow in the absence of oxygen are called: - Answer anaerobes.
The organisms used in the process of fermentation: - Answer produce products, such as
acids, that inhibit the growth of other organisms.
Keeping food above 140o F (60o C): - Answer reduces the growth of pathogens.
Those at greatest risk for foodborne illness include: - Answer pregnant woman, infants and
children, AND immunosuppressed individuals.
__________ of food can destroy cell membranes and attack DNA and proteins, thus preventing
microorganism growth. - Answer Irradiation.
__________ cause wheezing, hires, diarrhea, and other symptoms in some people, and thus are
regulated closely by FDA. - Answer Sulfites.
In the North America, many people suffer a bout of food borne illness each year. - Answer
True.
You can usually tell from a food's taste, odor, or appearance if that food poses a risk for food
borne illness. - Answer False.
Imported food does not pose a risk for food borne illness because of careful inspection on entry
into this country. - Answer False.
