LIVING WITH THE EARTH
MULTIPLE CHOICE
1. Worldwide, _____________ children under the age of five suffer from diarrhea.
2. Which is not a cause for the differences in prevalence of foodborne illness among various regions of the world?
3. Which of the following is/are economic consequences of foodbourne illness?
4. Of those listed below, which is not a foodborne pathogen?
. 5. Which of the following chemicals in food can cause significant neurologic complications? (may choose more than one)
6. GRAS substances are those substances added to food that are:
7. all of the following are gram-negative bacteria except:
8. In the US there may be approximately _______ million cases of foodborne illness ech year.
9. In the US, foodborne illnesses are responsible for ______ thousand deaths annually.
10. Acidic conditions will leach all but which of the following from packaging material:
11. Taenia solium (pork tapeworm) has more serious consequences than Taenia saginata (beef tapeworm) because:
12. Of those listed below, which is not a protozoan?
13 Hepatitis A can be transferred via: (circle all that apply)
14. The primary reason for adding nitrates and nitites to food is to:
15. In the case history of the young woman who was finally diagnosed with parasitic diseases, what was the screening test used to finally discover her illness?
16. In identifying types of bacteria, to what does the term gram-positive/negative refer?
17. Which is not a physical form (shape) of bacteria?
18. There are how many known types o botulims (i.e., A, B....) __________.
19. Which of the following is not a category for factors that contribute to foodborne illness?
20. A major mode of transmission of foodborne illnesses is:
21. Which of the following organizations are responsible for monitoring food protection? (circle those that apply:
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TRUE AND FALSE
1. Cholera is the only foodborne disease monitored by international health regulation.
True______ False _______
2. Foodborne illness is defined as any illness incurred from the consumption of contaminated food.
True______ False _______
3. Between 80%-90% of our exposure to potentially harmful chemicals if from our drinking water.
True______ False _______
4. Many of the chemicals banned from use in the US are sold to developing nations who use them extensively in producing crops for export to the Asian market.
True______ False _______
5. The Delaney Clause prohibits the use of any pesticides found to induce cancer in laboratory animals under appropriate conditions.
True______ False _______
6. Cryptosporidium is primarily a foodborne pathogen.
True______ False _______
7. The risk of botulism can be eliminated by destroying the spores in foods before canning or storing
True______ False _______
8. Vibrio cholerae is responsible for travelers' diarrhea.
True______ False _______
9. Causative agents and modes of transmission are known in less than 1% of the severe gastroenteritis cases.
True______ False _______
10. Radiation can be introduced into the food chain naturally from cosmic rays entering the atmosphere.
True______ False _______
11. Nitrates and nitrites prevent the growth of Salmonella.
True______ False _______
12. Molds and yeasts (fungi) have asexual reproductive cycles.
True______ False _______
13. There are an estimated 9 million cases of Salmonellosis a year in the United States.
True______ False _______
14.Lectins and saponins are two plant sources of food poisoning.
True______ False _______
15. E. coli stains gram-negative because it has 90% peptidoglycan in itís cell wall.
True______ False _______
16. Staphylococcus aureus is difficult to destroy because it is heat stable.
True______ False _______
17. HACCP is used to assess hazards by following the flow of foods.
True______ False _______
18. Vibrio cholerae invades the intestinal lining, causing diarrhea and dehydration.
True______ False _______
19. Campylobacter is responsible for 2 million cases annually of acute gastroenteritis.
True______ False _______
20. Virtually any food can serve as a vehicle for bacterial infection if handled carelessly by food workers.
True______ False _______
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ESSAYS / SHORT ANSWER QUESTIONS
1. List two methods by which chemicals enter our food and give an example of each.
2. The rise of many new and old foodborne pathogens coincide with changes in diet and food processing. Describe 4 of these changes.
3: Describe the life cycle of the pork tapeworm, Taenia solium
4: List at least five factors commonly found to be the cause of foodborne illness, which are largely preventable.
5: List the SEVEN key principles of HACCP (Hazard Critical Control Point).