Chapter 13 Food Safety and Technology: Impact on Consumers

Chapter 13  Food Safety and Technology: Impact on Consumers

Complete Chapter Questions With Answers

Sample Questions Are Posted Below

Multiple-Choice Questions

1) More than what percentage of the U.S. population is estimated to have symptoms of foodborne illness without knowing or reporting it?

1. A) over 20 percent
2. B) over 30 percent
3. C) over 50 percent
4. D) over 75 percent

Answer:  C

Page Ref: 456

Skill:  Factual

2) According to the Centers for Disease Control and Prevention (CDC), the majority of food infections are caused by

1. A) prions.
2. B) microorganisms.
3. C) viruses.
4. D) fungi.

Answer:  B

Page Ref: 457

Skill:  Factual

3) Which of the following environmental conditions would NOT increase the survival and reproduction of food microorganisms?

1. A) a temperature between 40°F and 140°F
2. B) a low amount of humidity
3. C) the presence of oxygen
4. D) a preferred range of acidity

Answer:  B

Page Ref: 464

Skill:  Applied

4) Pesticides are a family of chemicals

1. A) added to food to enhance them in some way.
2. B) added to food that help to prevent microbial spoilage and enzymatic deterioration.
3. C) used in the field and in storage areas to decrease destruction caused by insects and fungus.
4. D) produced by microorganisms that harm tissue and elicit an immune response.

Answer:  C

Page Ref: 482

Skill:  Applied

5) Monosodium glutamate, iodine in table salt, and the supplemental calcium in orange juice are all examples of

1. A) additives.
2. B) pesticides.
3. C) preservatives.
4. D) genetically modified organisms.

Answer:  A

Page Ref: 476-478

Skill:  Applied