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Exam 13: Food Safety and Technology

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Question 31

True/False

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

A) True
B) False

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Question 32

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

A) 3 days.
B) 6 days.
C) 2 days.
D) 4 days.

E) All of the above
F) B) and C)

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Question 33

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

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

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

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

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

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

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

Bacteria that cause foodborne illness multiply most abundantly between

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

Traveler's diarrhea is primarily caused by consuming

Disease- causing microbes are also known as pathologicals.

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

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

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

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

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

All of the following foods may contain Salmonella enteritidis except

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