Final Old Exam - FOOD SCIENCE 150 MakeUp Final Exam Name Student ID PART I SHORT ANSWER ESSAY QUESTIONS(24 POINTS 4 points each Answer six(6 of the

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FOOD SCIENCE 150 Name _______________________________ Make-Up Final Exam Student ID #______________________________ May 11, 2006 PART I: SHORT ANSWER ESSAY QUESTIONS (24 POINTS; 4 points each) Answer six (6) of the following seven (7) questions clearly, concisely, and in the space provided. Please write OMIT below the question you do not want graded. Essay Questions 1. Brown describes several root causes of malnutrition in developing countries. Please list four (4) of these causes. 2. Please list four (4) effects of high temperature (abusive temperatures) on food deterioration. 3. In class, we discussed some common seafood poisonings. Name two of them and briefly describe the mechanism by which they cause illness. 4. Briefly define the following terms (where there is an acronym, please be sure to spell out the word that each letter in the acronym represents as part of your definition): A. TSE – B. Radura - C. Hidden hunger - D. The principle of substantial equivalence - 5. From the information presented in lecture, define the term “infection” and give three examples of bacteria that may cause this type of a foodborne illness: A. Infection (definition) 1
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B. Three examples of bacteria that can cause foodborne infections. 6. You are working for a food company and are in charge of adding nutrients to a new breakfast cereal. As discussed in class, list four guidelines that you will follow for the addition of nutrients to this product. 7. A person with a severe food allergy purchases a processed food product that they normally consume without any adverse reaction, but this time after eating the food, they have an extreme allergic reaction. List and briefly explain four possible reasons that could have caused this situation to occur. PART II. MULTIPLE CHOICE (two (2) points each, 60 points) Please read the questions carefully. 1. Which of the following is a protozoan parasite? i. Taenia solium B. Giardia lamblia iii. Trichinella spiralis D. Taenia saginata E. Hepatitis A 2. Zinc poisoning is often associated with: A. Plated utensils B. Galvanized containers. C. Old refrigerator racks. D. Poorly glazed earthenware pottery. E. Uncoated tin containers 3. To eliminate the risk of illness from E. coli O157:H7, the USDA recommends that consumers should cook ground beef to a minimum internal temperature of: A. 145 ºF B. 150 o F C. 155 o F D. 157 ºF 2
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E. 160 o F 4. The sequence of events that precede a foodborne illness are shown below: 1. Causative organism. 2. Source or reservoir of organism 3. Mode of dissemination of organism from the source to a food 4. Contaminated food capable of supporting the growth of the causative organism 5. Contaminated food must be kept in a temperature range suitable for the growth of the organism for a sufficient amount of time 6. Quantity of contaminated food consumed must contain sufficient amounts of the organism or toxin to exceed the susceptibility threshold of the person who has eaten the food. Using the sequence above, which of the following is INCORRECT:
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This test prep was uploaded on 09/16/2007 for the course FD SC 150 taught by Professor Gravani&miller during the Spring '07 term at Cornell University (Engineering School).

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Final Old Exam - FOOD SCIENCE 150 MakeUp Final Exam Name Student ID PART I SHORT ANSWER ESSAY QUESTIONS(24 POINTS 4 points each Answer six(6 of the

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