Chapter 15: Food Safety and Technology: Protecting Our Food The Basics Bad Guys Toxins Handling Food Preservation $100 $100 $100 $100 $100 $200 $200 $200 $200 $200 $300 $300 $300 $300 $300 $400 $400 $400 $400 $400 $500 $500 $500 $500 $500 FINAL ROUND © 2017 Pearson Education, Inc The Basics: $100 Question A substance intentionally put into food to enhance its appearance, palatability, and quality is called a a b c d food additive processed food preservative GMO ANSWER BACK TO GAME © 2017 Pearson Education, Inc The Basics: $100 Answer A substance intentionally put into food to enhance its appearance, palatability, and quality is called a a b c d food additive processed food preservative GMO BACK TO GAME © 2017 Pearson Education, Inc The Basics: $200 Question Chemicals that help prevent microbial spoilage and enzymatic deterioration are called a b c d pesticides biopesticides food preservatives food additives ANSWER BACK TO GAME © 2017 Pearson Education, Inc The Basics: $200 Answer Chemicals that help prevent microbial spoilage and enzymatic deterioration are called a b c d pesticides biopesticides food preservatives food additives BACK TO GAME © 2017 Pearson Education, Inc The Basics: $300 Question Food results from foods containing living microorganisms a b c d allergen immunity contamination intoxication ANSWER BACK TO GAME © 2017 Pearson Education, Inc The Basics: $300 Answer Food results from foods containing living microorganisms a b c d allergen immunity contamination intoxication BACK TO GAME © 2017 Pearson Education, Inc The Basics: $400 Question Food results from foods containing poisonous substances secreted by microorganisms a b c d allergen immunity infection toxicity ANSWER BACK TO GAME © 2017 Pearson Education, Inc The Basics: $400 Answer Food results from foods containing poisonous substances secreted by microorganisms a b c d allergen immunity infection toxicity BACK TO GAME © 2017 Pearson Education, Inc The Basics: $500 Question causes the majority of food infections in the United States a b c d Clostridium botulinum E coli Salmonella Staphylococcus ANSWER BACK TO GAME © 2017 Pearson Education, Inc Handling Food: $400 Answer The BEST way to thaw meats or poultry is a b c d under running cold water at room temperature in a microwave oven in the refrigerator BACK TO GAME © 2017 Pearson Education, Inc Handling Food: $500 Question The raw eggs in cake batter may be contaminated with a b c d Listeria monocytogenes Clostridium botulinum Salmonella Staphylococcus aureus ANSWER BACK TO GAME © 2017 Pearson Education, Inc Handling Food: $500 Answer The raw eggs in cake batter may be contaminated with a Listeria monocytogenes b Clostridium botulinum c Salmonella d Staphylococcus aureus BACK TO GAME © 2017 Pearson Education, Inc Preservation: $100 Question In earlier eras, natural methods of preservation included all the processes below EXCEPT _ a b c d sulfites salt sugar smoke ANSWER BACK TO GAME © 2017 Pearson Education, Inc Preservation: $100 Answer In earlier eras, natural methods of preservation included all the processes below EXCEPT _ a b c d sulfites salt sugar smoke BACK TO GAME © 2017 Pearson Education, Inc Preservation: $200 Question Keeping food properly refrigerated a b c d accelerates food deterioration reduces the growth of pathogens increases microbial growth slows chemical reactions ANSWER BACK TO GAME © 2017 Pearson Education, Inc Preservation: $200 Answer Keeping food properly refrigerated a b c d accelerates food deterioration reduces the growth of pathogens increases microbial growth slows chemical reactions BACK TO GAME © 2017 Pearson Education, Inc Preservation: $300 Question Food can be kept for long periods of time by adding salt or sugar because these substances a make water unavailable to the microorganisms b c d make the food too acidic for spoilage kill the harmful microorganisms kill the spores of the harmful microorganisms ANSWER BACK TO GAME © 2017 Pearson Education, Inc Preservation: $300 Answer Food can be kept for long periods of time by adding salt or sugar because these substances a b c d make water unavailable to the microorganisms make the food too acidic for spoilage kill the harmful microorganisms kill the spores of the harmful microorganisms BACK TO GAME © 2017 Pearson Education, Inc Preservation: $400 Question Nitrites prevent the growth of all of the following EXCEPT a b c d Listeria monocytogenes Clostridium botulinum prions Staphylococcus aureus ANSWER BACK TO GAME © 2017 Pearson Education, Inc Preservation: $400 Answer Nitrites prevent the growth of all of the following EXCEPT a b c d Listeria monocytogenes Clostridium botulinum prions Staphylococcus aureus BACK TO GAME © 2017 Pearson Education, Inc Preservation: $500 Question Food additives that are widely used without apparent ill effects and that would not require a formal safety review prior to marketing and use are on the list a b c d Delaney sell by GMO GRAS ANSWER BACK TO GAME © 2017 Pearson Education, Inc Preservation: $500 Answer Food additives that are widely used without apparent ill effects and that would not require a formal safety review prior to marketing and use are on the list a b c d Delaney sell by GMO GRAS BACK TO GAME © 2017 Pearson Education, Inc FINAL ROUND Question Chemicals released into the environment as a result of industry, agriculture, or improper waste disposal are considered a b c d bacteria desiccants Persistent Organic Pollutants Genetically Modified Organisms ANSWER BACK TO GAME © 2017 Pearson Education, Inc FINAL ROUND Answer Chemicals released into the environment as a result of industry, agriculture, or improper waste disposal are considered a b c d bacteria desiccants Persistent Organic Pollutants Genetically Modified Organisms BACK TO GAME © 2017 Pearson Education, Inc ... infection toxicity BACK TO GAME © 2017 Pearson Education, Inc The Basics: $500 Question causes the majority of food infections in the United States a b c d Clostridium botulinum E coli Salmonella... Staphylococcus ANSWER BACK TO GAME © 2017 Pearson Education, Inc The Basics: $500 Answer causes the majority of food infections in the United States a b c d Clostridium botulinum E coli Salmonella... 2017 Pearson Education, Inc Bad Guys: $100 Question According to the Centers for Disease Control and Prevention (CDC), the majority of food infections are caused by a b c d bacteria fungi helminths