Exam 13: Protecting Our Food Supply

A) Salt, nitrates, and nitrites
B) Bromates, peroxides, and ammonium chloride
C) Pectins, gums, gelatins, and agars
D) Yeast, baking powder, and baking soda
E) BHA, BHT, and vitamin E

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A) Salmonella
B) Staphylococcus aureus
C) Clostridium botulinum
D) Escherichia coli

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A) fever, skin rash, and itching.
B) coughing, wheezing, and difficulty breathing.
C) fever, diarrhea, and vomiting.
D) fever, headache, and muscle cramps.

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A) 145°F (63°C)
B) 160°F (71°C)
C) 165°F (74°C)
D) 170°F (77°C)

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A) A person who eats food that is grown and produced locally
B) Partnership between local food producers and local consumers
C) Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation
D) Use of natural predators, parasites, or pathogens to control agricultural pests
E) Agricultural system that respects the environment, community, livestock, farm workers, and consumers

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A) Environmental Protection Agency (EPA)
B) Food and Drug Administration (FDA)
C) National Oceanic and Atmospheric Administration (NOAA) Fisheries
D) United States Department of Agriculture (USDA)

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A) A person who eats food that is grown and produced locally
B) Partnership between local food producers and local consumers
C) Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation
D) Use of natural predators, parasites, or pathogens to control agricultural pests
E) Agricultural system that respects the environment, community, livestock, farm workers, and consumers

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A) Oxalic acid
B) Avidin
C) Solanine
D) Safrole

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A) The Food and Drug Administration (FDA) has banned food irradiation.
B) Irradiation does not affect the vitamin content of foods.
C) Foods that are irradiated do not require labeling as such.
D) Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.

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A) yeast.
B) molds.
C) Clostridium botulinum.
D) Staphylococcus aureus.

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A) Birth defects and cancer
B) Creation of new and resistant species of pests
C) Unintentional distribution of pesticides in groundwater
D) All of these problems are related to pesticide use.

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A) Ionization
B) Pasteurization
C) Food irradiation
D) Sterilization

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A) fungi.
B) viruses and bacteria.
C) parasites.
D) prions.

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A) infection.
B) intoxication.

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A) quickly freezing a food product after it is prepared.
B) drying foods to decrease water content.
C) sterilizing the package and food separately and then packaging the food.
D) the addition of chemical preservatives.

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A) increasing the acidity of food.
B) reducing the amount of free water in food.
C) increasing the water activity of the food.
D) directly killing disease-producing microbes.

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A) prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans.
B) defines the maximum dosage of a food additive that causes no observable effects in rats and mice.
C) lists food additives that are generally recognized as safe.
D) grants the USDA jurisdiction over food additives.

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