PUBH 6011 FINAL LATEST EXAM REAL EXAM QUESTIONS AND
ANSWERS
Federal agencies responsible for food safety - ANSWER: USDA's food safety and
inspection service (FSIS)
FDA's center for food safety and applied nutrition (CFSAN)
EPA's office of prevention, pesticides and toxic substances (OPPTS)
CDC's food safety office
Food Safety and Inspection Service role - ANSWER: Meat; poultry; frozen, dried and
liquid eggs
FDA's center for food safety and applied nutrition (CFSAN) - ANSWER: Covers
everything else
EPA's office of prevention, pesticides, and toxic substances (OPPTS) - ANSWER:
Pesticides
CDC's food safety office - ANSWER: Food borne infections
Source of Salmonella - ANSWER: Bacteria are spread through indirect or direct
contact with the intestinal content or excrement of animals including humans
Health effect of Salmonella - ANSWER: Fever, nausea & vomiting, dehydration, upset
stomach, cramps, diarrhea,
Protective measures for Salmonella - ANSWER: Salmonella grow at temperatures
between 41-113 degrees. They are readily destroyed by cooking to 160 degrees and
don not grow (but do survive) at refrigerator or freezer temperatures
Source of Campylobacter - ANSWER: Caused by consuming food or water
contaminated with bacteria
Health effect of Campylobacter - ANSWER: Fever, nausea & vomiting, dehydration,
upset stomach, cramps, diarrhea
Protective measure for Campylobacter - ANSWER: Pasteurizing milk; avoiding post-
pasteurization contamination; cooking raw meat, poultry and fish; and preventing
cross-contamination between raw and cooked or ready-to-eat foods
Infection - ANSWER: Food borne infection is caused by the ingestion of food
containing live bacteria which grow and establish themselves in the human intestinal
tract (salmonella, campylobacter, E. Coli, and Listeria)
,Food safety issues - ANSWER: Imminent health hazards- significant violation
threatening health
Food borne illness risk factors- food from non-approved sources, inadequate cooking
temps, improper handling, etc
Good retail practice: systems to control basic operation and sanitation conditions.
Intoxication - ANSWER: Food borne intoxication is caused by ingesting food
containing toxins formed by bacteria which resulted from the bacterial growth in the
food item (staphylococcus and clostridium botulinum)
Food safety basic practices - ANSWER: Clean- wash hands and surfaces often
Separate- separate raw meats from other foods
Cook- cook to the right temperature
Chill- refrigerate food promptly
Health inspections for handling and preparation are key
3 major types of Mutations - ANSWER: Frame shift mutations
Chromosome aberrations
Aneuploidy
Frame shift mutations - ANSWER: Insertion or deletion one or more bases
Change reading frame
Sources: Large bulky adducts, intercalating agents, heterocyclic amines
Consequences: Virtually always get altered protein, Often lead to nonfunctional
protein
Chromosome Aberrations - ANSWER: Often caused by effect on mitotic machinery,
not DNA
Change in chromosome structure:
Deletion, duplication, inversion, translocation
Change in chromosome number
Aneuploidy
Polyploidy: increase in whole set of chromosomes
Focus in plant breeding and evolution
Anneploidy - ANSWER: Increase in number of one or more chromosomes
, SNP - ANSWER: Single Nucleotide Polymorphism- a single base pair changes present
in the population at a rate greater than 1%
Synonymous cSNP: When there is a change in the nucleotide sequence but the
different sequence doesn't result in a different amino acid (2-3 different codons for
each amino acid)
Non-synonymous cSNP: If a SNP in an exon of a particular gene results in a change in
the triplet codon for a particular amino acid resulting in a changed protein,the cSNP
is this
Indels - ANSWER: Small number nucleotides or even hundreds/ thousands
nucleotides insertion or deletion of bases in the genome of an organism.
Disease Gene - ANSWER: Genetic variations that directly cause a disease (like cystic
fibrosis) are rare, called mutations or polymorphisms
Deletion polymorphism - ANSWER: An entire gene is missing
Gene duplication - ANSWER: Entire gene occurs more than once in the same genome
What affects epigenetics? - ANSWER: Diet, seasonal correlations, disease exposure,
toxic chemicals, drugs of abuse, financial status, exercise, micro biome, therapeutic
drugs, alternative medicine, social interactions, psychological state
Copy Number Variation (CNV) - ANSWER: Someone has inherited multiple copies of
the same gene
Triploid - ANSWER: An entire chromosome can exist with three copies (triploid)
rather than two (diploid)
Genotoxic Compounds - ANSWER: Are able to directly, or with metabolic activation,
alter DNA
Point mutations
Chromosomal aberrations
Nongenotoxic compounds - ANSWER: Do not directly alter DNA but may increase
cancer risk
Increase change of replication errors
Increase number of cells at risk
Three cancers with highest mortality in the US - ANSWER: Lung and bronchus
Colon and rectum
Pancreas
ANSWERS
Federal agencies responsible for food safety - ANSWER: USDA's food safety and
inspection service (FSIS)
FDA's center for food safety and applied nutrition (CFSAN)
EPA's office of prevention, pesticides and toxic substances (OPPTS)
CDC's food safety office
Food Safety and Inspection Service role - ANSWER: Meat; poultry; frozen, dried and
liquid eggs
FDA's center for food safety and applied nutrition (CFSAN) - ANSWER: Covers
everything else
EPA's office of prevention, pesticides, and toxic substances (OPPTS) - ANSWER:
Pesticides
CDC's food safety office - ANSWER: Food borne infections
Source of Salmonella - ANSWER: Bacteria are spread through indirect or direct
contact with the intestinal content or excrement of animals including humans
Health effect of Salmonella - ANSWER: Fever, nausea & vomiting, dehydration, upset
stomach, cramps, diarrhea,
Protective measures for Salmonella - ANSWER: Salmonella grow at temperatures
between 41-113 degrees. They are readily destroyed by cooking to 160 degrees and
don not grow (but do survive) at refrigerator or freezer temperatures
Source of Campylobacter - ANSWER: Caused by consuming food or water
contaminated with bacteria
Health effect of Campylobacter - ANSWER: Fever, nausea & vomiting, dehydration,
upset stomach, cramps, diarrhea
Protective measure for Campylobacter - ANSWER: Pasteurizing milk; avoiding post-
pasteurization contamination; cooking raw meat, poultry and fish; and preventing
cross-contamination between raw and cooked or ready-to-eat foods
Infection - ANSWER: Food borne infection is caused by the ingestion of food
containing live bacteria which grow and establish themselves in the human intestinal
tract (salmonella, campylobacter, E. Coli, and Listeria)
,Food safety issues - ANSWER: Imminent health hazards- significant violation
threatening health
Food borne illness risk factors- food from non-approved sources, inadequate cooking
temps, improper handling, etc
Good retail practice: systems to control basic operation and sanitation conditions.
Intoxication - ANSWER: Food borne intoxication is caused by ingesting food
containing toxins formed by bacteria which resulted from the bacterial growth in the
food item (staphylococcus and clostridium botulinum)
Food safety basic practices - ANSWER: Clean- wash hands and surfaces often
Separate- separate raw meats from other foods
Cook- cook to the right temperature
Chill- refrigerate food promptly
Health inspections for handling and preparation are key
3 major types of Mutations - ANSWER: Frame shift mutations
Chromosome aberrations
Aneuploidy
Frame shift mutations - ANSWER: Insertion or deletion one or more bases
Change reading frame
Sources: Large bulky adducts, intercalating agents, heterocyclic amines
Consequences: Virtually always get altered protein, Often lead to nonfunctional
protein
Chromosome Aberrations - ANSWER: Often caused by effect on mitotic machinery,
not DNA
Change in chromosome structure:
Deletion, duplication, inversion, translocation
Change in chromosome number
Aneuploidy
Polyploidy: increase in whole set of chromosomes
Focus in plant breeding and evolution
Anneploidy - ANSWER: Increase in number of one or more chromosomes
, SNP - ANSWER: Single Nucleotide Polymorphism- a single base pair changes present
in the population at a rate greater than 1%
Synonymous cSNP: When there is a change in the nucleotide sequence but the
different sequence doesn't result in a different amino acid (2-3 different codons for
each amino acid)
Non-synonymous cSNP: If a SNP in an exon of a particular gene results in a change in
the triplet codon for a particular amino acid resulting in a changed protein,the cSNP
is this
Indels - ANSWER: Small number nucleotides or even hundreds/ thousands
nucleotides insertion or deletion of bases in the genome of an organism.
Disease Gene - ANSWER: Genetic variations that directly cause a disease (like cystic
fibrosis) are rare, called mutations or polymorphisms
Deletion polymorphism - ANSWER: An entire gene is missing
Gene duplication - ANSWER: Entire gene occurs more than once in the same genome
What affects epigenetics? - ANSWER: Diet, seasonal correlations, disease exposure,
toxic chemicals, drugs of abuse, financial status, exercise, micro biome, therapeutic
drugs, alternative medicine, social interactions, psychological state
Copy Number Variation (CNV) - ANSWER: Someone has inherited multiple copies of
the same gene
Triploid - ANSWER: An entire chromosome can exist with three copies (triploid)
rather than two (diploid)
Genotoxic Compounds - ANSWER: Are able to directly, or with metabolic activation,
alter DNA
Point mutations
Chromosomal aberrations
Nongenotoxic compounds - ANSWER: Do not directly alter DNA but may increase
cancer risk
Increase change of replication errors
Increase number of cells at risk
Three cancers with highest mortality in the US - ANSWER: Lung and bronchus
Colon and rectum
Pancreas
