Chapter 14 quiz questions - Chapter 14 1. All preservatives...

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Chapter 14 1. All preservatives must be listed on the food label. Student Response True 2. One limitation of using aseptic packaging is that it is an environmentally unfriendly process. Student Response False 3. The majority of food allergies cause an immediate reaction. Student Response False 4. Nitrates have been shown to cause cancer in humans. Student Response False 5. Thoroughly cooking beef, pork, or fish will destroy helminth larvae and prevent infection. Student Response True 6. In the United States, the most common food-borne illnesses result from which of the following bacteria? Student Response a. Campylobacter jejuni b. Salmonella c. Clostridium botulinum d. Giardia lamblia 7. An estimated ________ of all chicken eggs in the U.S. are contaminated with Salmonella. Student Response a. one-half b. one-fifth c. one-third d. one-fourth 8. Pesticides are:
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Student Response a. chemicals added to food that help prevent microbial spoilage and enzymatic deterioration. b. chemicals produced by microorganisms that harm tissue and elicit an immune response. c. chemicals added to food to enhance them in some way. d . chemicals used in the field and in storage areas to decrease destruction caused by insects and fungus. 9. The food-borne illness caused by Campylobacter jejuni is associated with consuming: Student Response a. water that has been contaminated with fecal material. b. grains that have been stored in a moist environment. c. contaminated beef or pork. d. tapeworms. 10. Hepatitis A is a food-borne virus that can result in ________ damage. Student Response a. liver b. muscle c. nerve d. intestinal 11. Foods of animal origin are the most common sources of food-borne illnesses. Student Response True 12. Refrigerating or freezing foods will kill any bacteria present in the food. Student Response False 13. The majority of food infections are caused by bacteria. Student Response True 14. Yellow dye #6, corn syrup, and calcium added to orange juice are all examples of:
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Student Response a. genetically modified organisms. b . additives. c. preservatives. d. pesticides. 15. The easiest and most effective way to prevent food-borne illnesses is to: Student Response a. separate foods to avoid cross-contamination. b. chill foods to prevent microbes from growing. c. cook foods to their proper temperature. d. wash hands before handling food. 16. Which of the following is TRUE concerning the safe storage of leftovers? Student Response
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This note was uploaded on 04/24/2008 for the course FSHN 120 taught by Professor Roach during the Spring '08 term at University of Illinois at Urbana–Champaign.

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Chapter 14 quiz questions - Chapter 14 1. All preservatives...

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