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Chapter 15 Clicker Questions Chapter 15: Food Safety and Technology: Protecting Our Food © 2017 Pearson Education, Inc One reason that foodborne illness has become a serious public health concern in the United States is that a) an estimated 4.8 million Americans experience foodborne illness each year, and about 300 die b) Americans are eating more and more processed foods containing potentially toxic levels of food additives c) federal oversight of food safety is fragmented among 15 different agencies d) the most recent progress report from the Food Safety Working Group indicates that no progress has recently been made in reducing foodborne illness © 2017 Pearson Education, Inc One reason that foodborne illness has become a serious public health concern in the United States is that a) an estimated 4.8 million Americans experience foodborne illness each year, and about 300 die b) Americans are eating more and more processed foods containing potentially toxic levels of food additives c) federal oversight of food safety is fragmented among 15 different agencies d) the most recent progress report from the Food Safety Working Group indicates that no progress has recently been made in reducing foodborne illness © 2017 Pearson Education, Inc Among the CDC’s top seven microorganisms responsible for foodborne illness, a) six are species of bacteria b) Salmonella is responsible for the greatest number of illnesses c) Shiga toxin-producing E coli is responsible for the most deaths d) Toxoplasma gondii is the only species of protozoa © 2017 Pearson Education, Inc Among the CDC’s top seven microorganisms responsible for foodborne illness, a) six are species of bacteria b) Salmonella is responsible for the greatest number of illnesses c) Shiga toxin-producing E coli is responsible for the most deaths d) Toxoplasma gondii is the only species of protozoa © 2017 Pearson Education, Inc The majority of foodborne microorganisms reproduce most successfully a) b) c) d) between 40ºF and 140ºF in dry conditions in alkaline conditions in an anaerobic environment © 2017 Pearson Education, Inc The majority of foodborne microorganisms reproduce most successfully a) b) c) d) between 40ºF and 140ºF in dry conditions in alkaline conditions in an anaerobic environment © 2017 Pearson Education, Inc During a 4th of July barbecue on a hot afternoon, a family enjoys grilled fish, potato salad, and coleslaw Leftovers of these foods should be safe to eat later on as long as they are brought back indoors and refrigerated a) b) c) d) immediately after serving within a maximum of 30 minutes after serving within a maximum of hour after serving within a maximum of hours after serving © 2017 Pearson Education, Inc During a 4th of July barbecue on a hot afternoon, a family enjoys grilled fish, potato salad, and coleslaw Leftovers of these foods should be safe to eat later on as long as they are brought back indoors and refrigerated a) b) c) d) immediately after serving within a maximum of 30 minutes after serving within a maximum of hour after serving within a maximum of hours after serving © 2017 Pearson Education, Inc A food preservation technique in which the oxygen in a food is replaced with an inert gas is a) b) c) d) aseptic packaging modified atmosphere packaging high-pressure processing irradiation © 2017 Pearson Education, Inc A food preservation technique in which the oxygen in a food is replaced with an inert gas is a) b) c) d) aseptic packaging modified atmosphere packaging high-pressure processing irradiation © 2017 Pearson Education, Inc Food additives that have raised health concerns include a) b) c) d) sodium chloride and beta-carotene sulfites and nitrites alpha-tocopheral and ascorbic acid all of the above © 2017 Pearson Education, Inc Food additives that have raised health concerns include a) b) c) d) sodium chloride and beta-carotene sulfites and nitrites alpha-tocopheral and ascorbic acid all of the above © 2017 Pearson Education, Inc The most common reason that crops in the United States are genetically modified is to a) confer tolerance to herbicides b) protect them from disease c) enable them to grow in challenging environmental conditions d) boost their concentration of nutrients © 2017 Pearson Education, Inc The most common reason that crops in the United States are genetically modified is to a) confer tolerance to herbicides b) protect them from disease c) enable them to grow in challenging environmental conditions d) boost their concentration of nutrients © 2017 Pearson Education, Inc Which of the following best describes how biomagnification occurs? a) Conventional fertilizers and pesticides are sprayed onto food crops b) Industrial pollutants initiate DNA mutations that lead to cancer c) Animal wastes contaminate soils where food crops are grown d) Industrial contaminants become more concentrated in animal tissues as they move up the food chain © 2017 Pearson Education, Inc Which of the following best describes how biomagnification occurs? a) Conventional fertilizers and pesticides are sprayed onto food crops b) Industrial pollutants initiate DNA mutations that lead to cancer c) Animal wastes contaminate soils where food crops are grown d) Industrial contaminants become more concentrated in animal tissues as they move up the food chain © 2017 Pearson Education, Inc Residues from heavy metals, plasticizers, dioxins, PFASs, and certain pesticides pose a threat to public health because a) they confer antibiotic resistance to livestock b) they cause allergies, asthma, and migraine headaches c) they can act as neurotoxins, carcinogens, or endocrine disruptors d) they can cause nausea, severe vomiting, and diarrhea © 2017 Pearson Education, Inc Residues from heavy metals, plasticizers, dioxins, PFASs, and certain pesticides pose a threat to public health because a) they confer antibiotic resistance to livestock b) they cause allergies, asthma, and migraine headaches c) they can act as neurotoxins, carcinogens, or endocrine disruptors d) they can cause nausea, severe vomiting, and diarrhea © 2017 Pearson Education, Inc Foods that are labeled 100% organic a) contain only organically produced ingredients, excluding water and salt b) may display the EPA’s organic seal c) were produced without the use of pesticides d) contain foods from plant sources only © 2017 Pearson Education, Inc Foods that are labeled 100% organic a) contain only organically produced ingredients, excluding water and salt b) may display the EPA’s organic seal c) were produced without the use of pesticides d) contain foods from plant sources only © 2017 Pearson Education, Inc ... sodium chloride and beta-carotene sulfites and nitrites alpha-tocopheral and ascorbic acid all of the above © 2017 Pearson Education, Inc The most common reason that crops in the United States... Inc During a 4th of July barbecue on a hot afternoon, a family enjoys grilled fish, potato salad, and coleslaw Leftovers of these foods should be safe to eat later on as long as they are brought... Inc During a 4th of July barbecue on a hot afternoon, a family enjoys grilled fish, potato salad, and coleslaw Leftovers of these foods should be safe to eat later on as long as they are brought
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