9) Which is an example of microbial contamination?
a) Broken Glass
b) Lead
c) Bacteria
d) Metal Fillings
10) ____ are chemical contaminants.
a) Insect fragments
b) Microbes
c) Pesticides
d) Mold
11) Chemical contaminants enter the food supply through ____.
a) industrial waste
b) spraying crops in the fields
c) water supplies
d) All of the above.
12) Food intoxication can be caused by ____.
a) bacterial toxins
b) animal parasites
c) Salmonella
13) A high-risk source of botulism for infants is ____.
a) canned baby food
b) honey
c) fresh fruit
d) meats
14) Which source of foodborne illness commonly lives in the colon of mammals?
a) Clostridium perfringens.
b) Escherichia coli.
c) Lactobacillus acidophilus.
d) Staphylococcus aureus.
15) Which food is most likely to contain Salmonella?
a) Eggs.
b) Milk.
c) Vegetables.
d) Roast turkey with dressing.
16) Which illness is caused by a parasite?
a) Botulism.
b) Hepatitis.
c) Salmonellosis.
d) Trichinosis.
17) Which type of illness is caused by a virus?
a) Botulism.
b) Hepatitis.
c) Salmonellosis.
d) Trichinosis.
18) The temperature danger zone is ____.
a) 40–60°F
b) 0–100°F
c) 40-140°F
d) 40-140°C
19) HACCP is ____.
a) Hazard Analysis and Critical Control Points
b) a safety system a few farmers use
c) the result of only FDA research
d) Not important to Food Science
20) The first step in developing a HACCP system for a restaurant would be to ____.
a) inspect storage areas
b) Asses for potentially hazardous foods
c) Set standards and procedures
d) monitor handling practices.
21) What type of contaminant is a prion?
a) Bacteria.
b) Chemical.
c) Protein.
d) Virus.
22) Foodborne illness is caused by ____.
a) eating contaminated food
b) physical contaminants
c) colds and flu
d) All of the above.
23) Microorganisms that cause illness are called ____.
a) biodegradable
b) halogens
c) pathogens
d) host
24) Which bacteria multiplies at refrigerator temperatures in an atmosphere of reduced oxygen and increased carbon dioxide?
a) Clostridium botulinum.
b) Listeria monocytogenes.
c) Escherichia coli.
d) Staphlycoccus aureus.
