Question 1

MATCHING
-The gradual gathering of contaminants in the flesh of animals high on the food chain

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) A) and K)
V) H) and O)

Question 2

Bovine spongiform encephalopathy ________.

Accepted Answer

A)   affects the lymphatic system of cows 
B)   is also known as mad cow disease 
C)   cannot affect people 
D)   affects the cow's milk production 
E)   is passed to humans via the unsafe handling of red meatF) B) and D)
G) A) and E)

Question 3

MATCHING
-An artificial sweetener banned in the early 1980s

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) H) and R)
V) A) and P)

Question 4

Which of the following is the most pesticide-contaminated food?

Accepted Answer

A)   Grapefruit 
B)   Cherry tomatoes 
C)   Grapes 
D)   Strawberries 
E)   PeachesF) C) and D)
G) A) and E)

Question 5

Discuss the two main sources of drinking water and how they differ.

Accepted Answer

Most major cities obtain their drinking ...

Question 6

MATCHING
-Nitrites combined with amines

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) C) and O)
V) E) and I)

Question 7

Microorganisms capable of producing disease are called ________.

Accepted Answer

The answer of Microorganisms capable of producing disease are called...

Question 8

MATCHING
-Chemicals used to control insects and other organisms on plants,vegetables,fruits,and animals.

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) H) and J)
V) A) and P)

Question 9

MATCHING
-Organization that certifies food colors

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) F) and S)
V) F) and M)

Question 10

MATCHING
-List of food additives that have long been in use and are scientifically safe

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) E) and K)
V) J) and L)

Question 11

When is sushi safe to eat?

Accepted Answer

A)   After the fish has been frozen for 6 hours. 
B)   After a master chef has examined it for harmful microbes. 
C)   When fresh fish is labeled of "sushi grade." 
D)   When cooked seafood and other ingredients are combined. 
E)   When it is wrapped in seaweed and combined with fresh vegetables.F) None of the above
G) A) and B)

Question 12

About how many varieties of fruits and vegetables does the United States import from other countries?

Accepted Answer

A)   100 
B)   200 
C)   400 
D)   800 
E)   1600F) A) and B)
G) A) and E)

Question 13

To which toxic substance were 97% of all of Michigan residents exposed when it accidentally found its way into the food chain?

Accepted Answer

A)   Lead acetate 
B)   Methylmercury 
C)   Arsenic 
D)   Polybrominated biphenyl (PB
B)   
E)   Polychlorinated biphenyl (PC
B)  F) A) and B)
G) B) and E)

Question 14

MATCHING
-Organism responsible for the most foodborne infections resulting in death

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) E) and L)
V) G) and T)

Question 15

Which of the following was among the first products of genetic engineering?

Accepted Answer

A)   Corn kernels grown without the cob 
B)   Bananas that do not brown when peeled 
C)   Firmer tomatoes that stay ripe longer 
D)   Milk that does not spoil 
E)   Strawberries without seedy skinsF) A) and B)
G) D) and E)

Question 16

MATCHING
-Crops that are grown and processed according to USDA regulations defining the use of synthetic fertilizers,herbicides,insecticides,fungicides,preservatives,and other chemical ingredients

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) None of the above
V) C) and J)

Question 17

Briefly describe how genetic engineering differs from traditional selective breeding.

Accepted Answer

For centuries,farmers have been selectiv...

Question 18

Pasteurization ________.

Accepted Answer

A)   inactivates all microorganisms in a food 
B)   is a sterilization process 
C)   involves the heat processing of food 
D)   eliminates threat of spoilage 
E)   increases the risk of ListeriaF) C) and D)
G) A) and B)

Question 19

MATCHING
-General term for antimicrobial agents,antioxidants,and other agents that retard spoil

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) B) and C)
V) G) and Q)

Question 20

Which of the following terms is defined as a measure of the probability and severity of harm?

Accepted Answer

A)   Risk 
B)   Safety 
C)   Hazard 
D)   Toxicity 
E)   DangerF) C) and D)
G) A) and E)

Exam 19: Consumer Concerns About Foods and Water

MATCHING -Organization that certifies food colors

Correct AnswerverifiedShow Answer

When is sushi safe to eat?

Correct AnswerverifiedShow Answer

Discuss the two main sources of drinking water and how they differ.

Correct AnswerverifiedMost major cities obtain their drinking ...View AnswerShow Answer

Which of the following is the most pesticide-contaminated food?

Correct AnswerverifiedShow Answer

MATCHING -Crops that are grown and processed according to USDA regulations defining the use of synthetic fertilizers,herbicides,insecticides,fungicides,preservatives,and other chemical ingredients

Correct AnswerverifiedShow Answer

Bovine spongiform encephalopathy ________.

Correct AnswerverifiedShow Answer

Pasteurization ________.

Correct AnswerverifiedShow Answer

MATCHING -Nitrites combined with amines

Correct AnswerverifiedShow Answer

MATCHING -List of food additives that have long been in use and are scientifically safe

Correct AnswerverifiedShow Answer

MATCHING -General term for antimicrobial agents,antioxidants,and other agents that retard spoil

Correct AnswerverifiedShow Answer

MATCHING -An artificial sweetener banned in the early 1980s

Correct AnswerverifiedShow Answer

About how many varieties of fruits and vegetables does the United States import from other countries?

Correct AnswerverifiedShow Answer

Briefly describe how genetic engineering differs from traditional selective breeding.

Correct AnswerverifiedFor centuries,farmers have been selectiv...View AnswerShow Answer

Which of the following was among the first products of genetic engineering?

Correct AnswerverifiedShow Answer

To which toxic substance were 97% of all of Michigan residents exposed when it accidentally found its way into the food chain?

Correct AnswerverifiedShow Answer

Microorganisms capable of producing disease are called ________.

Correct AnswerverifiedShow Answer

Which of the following terms is defined as a measure of the probability and severity of harm?

Correct AnswerverifiedShow Answer

MATCHING -The gradual gathering of contaminants in the flesh of animals high on the food chain

Correct AnswerverifiedShow Answer

MATCHING -Organism responsible for the most foodborne infections resulting in death

Correct AnswerverifiedShow Answer

MATCHING -Chemicals used to control insects and other organisms on plants,vegetables,fruits,and animals.

Correct AnswerverifiedShow Answer

Correct Answer
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Most major cities obtain their drinking ...
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For centuries,farmers have been selectiv...
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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