Please answer all questions

1		Pasteurization involves the:
			A)	exposure of food to high temperatures for short periods to destroy harmful microorganisms.
			B)	exposure of food to heat to inactivate enzymes that cause undesirable effects in foods during storage.
			C)	fortification of foods with vitamins A and D.
			D)	use of irradiation to destroy certain pathogens in foods.
2		Those at greatest risk for food-borne illness include:
			A)	pregnant woman.
			B)	infants and children.
			C)	immunosuppressed individuals.
			D)	all of the above.
3		Ancient methods of food preservation include:
			A)	pasteurizing and sterilizing.
			B)	canning, blanching, and irradiating.
			C)	freezing and boiling.
			D)	drying, smoking, and fermenting.
4		A biological method of food preservation is:
			A)	freezing.
			B)	drying.
			C)	fermentation.
			D)	adding salt.
5		The organisms used in the process of fermentation:
			A)	metabolize all the oxygen in food.
			B)	produce water in the food.
			C)	utilize all the nutrients in a food.
			D)	produce products, such as acids, that inhibit the growth of other organisms.
6		Food can be kept for long periods of time by adding salt or sugar because these substances:
			A)	make the food too acidic for spoilage to occur.
			B)	bind to water, thereby making it unavailable to the microorganisms.
			C)	effectively kills microorganisms.
			D)	dissolve the cell walls in plant foods.
7		Bacteria that can grow in the absence of oxygen are called:
			A)	anaerobes.
			B)	molds.
			C)	aerobes.
			D)	yeasts.
8		A danger of using home-canned food if the processing has been inadequate is:
			A)	cancer.
			B)	botulism.
			C)	excessive nutrient loss.
			D)	excessive tin in the juice.
9		______________ creates free radicals in food, which can destroy cell membranes and attack DNA and proteins, thus preventing microorganism growth.
			A)	pasteurization
			B)	irradiation
			C)	reduction
			D)	all of the above
10		Milk that can remain on supermarket shelves, free of microbial growth, for many years has been processed by which of the following methods?
			A)	Use of humectants
			B)	Using antibiotics in animal feed
			C)	Sequestrants
			D)	Aseptic processing
11		Food additives are tested under FDA scrutiny for safety to determine the NOEL. What does this mean?
			A)	The additive can potentially cause cancer but only when consumed in very large doses.
			B)	The additive can not have any potential cancer-causing effects.
			C)	An acceptable level for incidental food additives that may cause cancer.
			D)	The highest dose of an additive that produces no deleterious health effects in animals.
12		It is unwise to thaw meats or poultry:
			A)	in a microwave oven.
			B)	in the refrigerator.
			C)	under cool running water.
			D)	at room temperature.
13		Salmonella bacteria are usually spread via:
			A)	raw meats, poultry, and eggs.
			B)	pickled vegetables.
			C)	home-canned vegetables.
			D)	raw vegetables.
14		The food-borne illness organism often associated with small cuts and boils is:
			A)	Listeria.
			B)	Staphylococcus.
			C)	C. botulinum.
			D)	Salmonella.
15		Aflatoxins:
			A)	are linked to cancer in animals.
			B)	are intentional food additives.
			C)	occur only in corn and peanut products.
			D)	are on the GRAS list.
16		Food additives may be used to:
			A)	destroy nutrients.
			B)	disguise faulty products.
			C)	deceive customers.
			D)	enhance appearance.
17		Food additives widely used for many years without apparent ill effects are on the __________ list.
			A)	FDA
			B)	GRAS
			C)	additive safety
			D)	Delaney
18		The Delaney clause states that:
			A)	there is a threshold for carcinogens.
			B)	the generally recognized as safe (GRAS) list must be reviewed every 5 years.
			C)	no substance either introduced or reevaluated after 1958 that is shown to be carcinogenic can be knowingly added to foods.
			D)	additives must be evaluated for safety.
19		Regulation of most food additives is the responsibility of the:
			A)	Centers for Disease Control and Prevention
			B)	United States Department of Agriculture.
			C)	Food and Drug Administration.
			D)	Environmental Protection Agency.
20		Vitamin C and vitamin E, BHA and BHT, and sulfites are all:
			A)	antioxidants.
			B)	flavor enhancers.
			C)	antimicrobial agents.
			D)	incidental food additives.
21		Nitrite prevents the growth of:
			A)	C. botulinum.
			B)	C. perfringens.
			C)	S. aureus.
			D)	yeasts.
22		Substances used to preserve foods by lowering the pH are:
			A)	vinegar and citric acid.
			B)	smoke and irradiation.
			C)	baking powder and soda.
			D)	salt and sugar.
23		Solanine is:
			A)	not known to be harmful to humans.
			B)	a naturally occurring toxin found in green potatoes.
			C)	a naturally occurring toxin found in shellfish.
			D)	a toxin that grows on corn and peanut products.
24		Bottom-feeding fish from the Great Lakes often contain:
			A)	lead.
			B)	dioxin.
			C)	urethane.
			D)	polychlorinated biphenyls.
			E)	A and C.
			F)	B and D
25		The factor that is least important to control in order to limit food-borne illness is:
			A)	presence of pesticides.
			B)	presence of microbes.
			C)	temperature of food.
			D)	time of incubation.