Food Safety Information Handbook Quiz
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Questions and Answers

What does food safety mean?

Food that is safe to eat.

The Arabian Oryx is believed to have inspired the myth of the unicorn.

True

What endangered species was sent to the Phoenix Zoo for captive breeding?

Arabian Oryx

How many Arabian Oryx have been returned to the Middle East?

<p>Over 500</p> Signup and view all the answers

In what year was the Food Safety Information Handbook published?

<p>2001</p> Signup and view all the answers

What is the primary purpose of food safety regulations?

<p>To ensure food is safe to consume</p> Signup and view all the answers

The regulation pertaining to pesticide residues in foods is enforced by the ________.

<p>Environmental Protection Agency (EPA)</p> Signup and view all the answers

The case against food biotechnology includes ________ hazards.

<p>human health</p> Signup and view all the answers

Which agency is responsible for food safety at the federal level?

<p>Food and Drug Administration (FDA)</p> Signup and view all the answers

Food safety includes concerns about food adulteration and inspection.

<p>True</p> Signup and view all the answers

What are the major types of food hazards?

<p>All of the above</p> Signup and view all the answers

The centers for disease _____ plays a significant role in food safety.

<p>control</p> Signup and view all the answers

Food safety is solely the responsibility of producers.

<p>False</p> Signup and view all the answers

What foodborne illness can cause symptoms similar to flu?

<p>foodborne illness</p> Signup and view all the answers

What federal agency is responsible for controlling pesticides and other agricultural chemicals?

<p>Environmental Protection Agency (EPA)</p> Signup and view all the answers

What are GRAS substances in food safety?

<p>Generally Recognized as Safe</p> Signup and view all the answers

What is the primary cause of food allergies?

<p>Immune reaction to certain proteins</p> Signup and view all the answers

Which of the following is NOT a category of food hazards?

<p>Environmental hazards</p> Signup and view all the answers

What are the four necessary factors for foodborne illness to occur?

<p>Pathogen, food vehicle, conditions for survival and susceptibility of the person</p> Signup and view all the answers

Food additives have only been used in modern times.

<p>False</p> Signup and view all the answers

Food intolerance does not involve the _____ system.

<p>immune</p> Signup and view all the answers

What is a common practice used in livestock to promote faster growth?

<p>Hormones</p> Signup and view all the answers

What percentage of U.S. livestock and poultry receive some animal drugs?

<p>80 percent</p> Signup and view all the answers

The FDA Center for Veterinary Medicine must approve animal drugs before they can be marketed in the U.S.

<p>True</p> Signup and view all the answers

Which of the following are potential hazards from the use of animal drugs?

<p>All of the above</p> Signup and view all the answers

What is the purpose of subtherapeutic use of antibiotics in farm animals?

<p>To improve growth and feed efficiency</p> Signup and view all the answers

The primary toxin found in the potato is called ______.

<p>solanine</p> Signup and view all the answers

Herbal teas are always safe for consumption.

<p>False</p> Signup and view all the answers

What is a serious risk associated with molluscan shellfish?

<p>Paralytic shellfish poisoning</p> Signup and view all the answers

The fungus Claviceps purpurea is implicated in the disease ______.

<p>ergotism</p> Signup and view all the answers

Match the following types of pesticides with their definitions:

<p>Herbicides = Control weeds Insecticides = Control insects Fungicides = Control mold and mildew Rodenticides = Control rodents</p> Signup and view all the answers

What percentage of income do Americans spend on food?

<p>10.9 percent</p> Signup and view all the answers

Most pesticides are synthetic chemicals.

<p>True</p> Signup and view all the answers

What is the primary reason for pesticide use in agriculture?

<p>Increase crop yield</p> Signup and view all the answers

What is one method farmers are using to reduce pesticide use?

<p>Integrated pest management (IPM) techniques</p> Signup and view all the answers

What does IPM stand for?

<p>Integrated Pest Management</p> Signup and view all the answers

What is DDT?

<p>A banned pesticide</p> Signup and view all the answers

What type of organisms do microbiological hazards include?

<p>Bacteria, viruses, and parasites</p> Signup and view all the answers

Which bacterium is known for causing foodborne illness due to cross-contamination?

<p>Salmonella</p> Signup and view all the answers

What is the primary method to kill most pathogens?

<p>Cooking</p> Signup and view all the answers

Cooking can inactivate viruses in food.

<p>True</p> Signup and view all the answers

The range of temperatures from 40 degrees F to 140 degrees F is known as the _____ zone.

<p>danger</p> Signup and view all the answers

What is the infectious dose for certain bacteria?

<p>The number of bacteria needed to cause illness</p> Signup and view all the answers

What kind of foods do bacteria prefer?

<p>High protein foods</p> Signup and view all the answers

What is Bovine Spongiform Encephalopathy commonly known as?

<p>Mad Cow Disease</p> Signup and view all the answers

What process was recently developed by a private company?

<p>Pasteurization of whole eggs in the shell</p> Signup and view all the answers

What was the main cause of the outbreak in Milwaukee in April 1993?

<p>Cryptosporidium parvum</p> Signup and view all the answers

Cryptosporidium is resistant to chlorine and other chemical disinfectants.

<p>True</p> Signup and view all the answers

Which of the following pathogens has become resistant to several common antibiotics?

<p>Salmonella typhimurium DT104</p> Signup and view all the answers

Who first documented Cryptosporidium parvum as an infection in humans?

<p>In 1976</p> Signup and view all the answers

When did scientists begin to understand bacteria and their relationship to disease?

<p>19th century</p> Signup and view all the answers

Early food regulations were primarily aimed at making food safer.

<p>False</p> Signup and view all the answers

What did Ignaz Semmelweis demonstrate the importance of in preventing disease during childbirth?

<p>Handwashing</p> Signup and view all the answers

What did John Snow demonstrate in his cholera investigation?

<p>The connection between contaminated water and disease spread</p> Signup and view all the answers

Match the following individuals to their contributions:

<p>Louis Pasteur = Work on fermentation and pasteurization Robert Koch = Perfecting the process for studying bacteria Ignaz Semmelweis = Emphasizing handwashing to reduce childbirth fever John Snow = Investigation of cholera spread through water sources</p> Signup and view all the answers

What is the human form of BSE-related disease?

<p>Creutzfeldt-Jakob disease (CJD)</p> Signup and view all the answers

What is the new variant of CJD linked to BSE exposure?

<p>new variant or nvCJD</p> Signup and view all the answers

Who won the Nobel Prize for work on prions?

<p>Stanley B. Prusiner</p> Signup and view all the answers

The FDA allows some levels of natural defects in food.

<p>True</p> Signup and view all the answers

What can contribute to increased foodborne illnesses in the U.S.?

<p>All of the above</p> Signup and view all the answers

What percentage of Americans are at higher risk of foodborne illness?

<p>25 percent</p> Signup and view all the answers

What is a major cause of foodborne illness outbreaks today?

<p>Centralized food production</p> Signup and view all the answers

Eating restaurant meals is safer than cooking at home.

<p>False</p> Signup and view all the answers

Which pathogen has been recognized as a significant cause of foodborne illness?

<p>E.coli O157:H7</p> Signup and view all the answers

What traditional practice contributed to the spread of kuru in Papua New Guinea?

<p>Cannibalism</p> Signup and view all the answers

Match the foodborne pathogens with their characteristics:

<p>Campylobacter jejuni = Commonly associated with poultry Listeria monocytogenes = Can grow at refrigeration temperatures E.coli O157:H7 = Associated with undercooked beef Cyclospora cayetanensis = Linked to fresh produce</p> Signup and view all the answers

The USDA has monitored American cattle for BSE for the past ___ years.

<p>10</p> Signup and view all the answers

Prions are found in meat and milk products.

<p>False</p> Signup and view all the answers

Study Notes

Overview of the Book

  • Title: The Food Safety Information Handbook
  • Author: Cynthia A. Roberts
  • Published by Oryx Press in 2001

Arabian Oryx Conservation

  • The Arabian Oryx, once nearly extinct in the 1960s, is linked to the unicorn myth.
  • Captive breeding initiated with nine animals at the Phoenix Zoo led to a population of over 1,000 today, with over 500 returned to the wild in the Middle East.

Food Safety Importance

  • Food safety encompasses definitions and components beyond just being "safe to eat."
  • Key questions include: What defines safe food? How prevalent are foodborne illnesses? What causes unsafe food?

Structure of the Book

  • Part 1 covers an overview of food safety, including definitions, food hazards, and preservation techniques.
    • Chapter 1 discusses various food hazards:
      • Chemical hazards (food additives, allergens, toxins, pesticides).
      • Microbiological hazards (bacteria, viruses, parasites).
      • Physical hazards.
      • Factors contributing to foodborne illnesses (demographics, lifestyles, pathogens).
    • Chapter 2 addresses contemporary issues like genetically engineered foods, food irradiation, pesticide residues, and water quality.
    • Chapter 3 provides a timeline of significant events related to food safety.
    • Chapter 4 explores the history and evolution of food safety regulations in the U.S.

Key Topics in Food Safety

  • Food hazards are classified into three main categories: chemical, microbiological, and physical.
  • Historical efforts have sought to enhance food safety, adapting to evolving pathogens over time.

Food Biotechnology and Safety Issues

  • The book discusses both the pros and cons of food biotechnology, highlighting human health, environmental, and socioeconomic impacts.
  • Bovine somatotropin and food irradiation are examined for their health implications.

Food Safety Regulation

  • The history of food regulation is covered, detailing key legislation such as the Food, Drug, and Cosmetic Act and the Safe Drinking Water Act.
  • Different agencies involved in regulation include the FDA, USDA, EPA, and CDC.

Careers and Education in Food Safety

  • Various credentials in food safety are identified, such as Certified Food Safety Professional and Certified Food Protection Professional.
  • Emphasizes the importance of continuing education and available resources like scholarships and internships.

Resources and Organizations

  • The handbook includes sections on additional resources, reports, and educational materials relevant to food safety.
  • Lists organizations and agencies involved in food safety at local, state, and national levels.

Conclusion

  • Food safety is a multifaceted field requiring public awareness, knowledge of regulations, and understanding of associated risks and measures for prevention.

Historical Overview of Food Safety

  • Food safety regulations have evolved from the 1600s to the late 1990s with increasing complexity.
  • Various agencies at federal, state, and local levels oversee food safety.

Foodborne and Waterborne Illness Statistics

  • Chapter 5 discusses known and unknown facets of foodborne illnesses and the challenges in tracing outbreaks.
  • Symptoms of foodborne illnesses often mimic the flu, making recognition difficult.

Career Opportunities in Food Safety

  • Chapter 6 outlines educational paths, certifications, and resources for scholarships, internships, and fellowships in food safety.

Food Safety Resources

  • Chapters 7 to 11 provide comprehensive resources related to food allergies, food biotechnology, and preservation methods.

Food Safety Concerns

  • Safe food is defined by its freedom from chemical, microbiological, and physical hazards.
  • Demographics, lifestyle, and evolving pathogens contribute to food safety challenges.

Types of Food Hazards

  • Hazards are categorized into chemical (e.g., pesticides, additives), microbiological (e.g., bacteria, viruses), and physical (e.g., contamination).
  • Microbiological hazards are considered the most dangerous, often leading to severe illness or death.

Chemical Hazards

  • Include pesticides, herbicides, antibiotics, and industrial chemicals.
  • The EPA regulates agricultural chemicals, USDA regulates antibiotic use, and FDA controls food additives and residues.

Food Additives

  • Over 3,000 food additives are used for preservation, flavor enhancement, and appearance.
  • FDA and USDA approve additives, ensuring safety and efficacy before market release.

Food Allergens

  • Affect up to 6% of children and 2% of adults, with eight primary allergens responsible for 90% of reactions.
  • Proper labeling is crucial for consumer safety, especially in restaurants and schools.

Animal Drugs and Antibiotics

  • Approximately 80% of U.S. livestock receives some form of medication, raising concerns about food safety.
  • Antibiotics improve growth efficiency but also raise the risk of antibiotic-resistant bacteria.

Food Safety Monitoring and Outcomes

  • Organizations like the CDC and FDA monitor and manage food safety threats.
  • Over 5,000 Americans die each year from foodborne illnesses, with many causes remaining unknown.

Public Awareness

  • Media coverage has shifted public concern towards microbiological hazards versus chemical ones.
  • Increased awareness of foodborne illnesses may lead to better consumer understanding and prevention practices.

Summary of Food Preservation Techniques

  • Historical methods such as drying have been complemented by modern techniques like radiation and natural antimicrobial use.### Antibiotic Resistance
  • Overuse of antibiotics is the primary cause of antibiotic resistance in both humans and animal pathogens, such as tuberculosis.
  • Campylobacter and Salmonella, common animal bacterial diseases, can develop resistance to antibiotics, notably fluoroquinolones.
  • The use of fluoroquinolone drugs in poultry has been linked to the emergence of resistant Campylobacter and Salmonella in humans.
  • There is a reported connection between antibiotics used in food animals and the spread of resistant microorganisms to humans, although incidence rates are low.
  • The National Antimicrobial Resistance Monitoring System (NARMS) gathers data on antimicrobial resistance to clarify risks.

Naturally Occurring Toxins

  • The food supply contains natural toxins, which pose a greater risk than synthetic chemicals due to higher consumption levels (10,000 times more).
  • Solanine, a natural toxin found in potatoes, is present more abundantly in the peels and eyes, and can cause illness in high quantities.
  • Herbal teas can contain harmful chemicals; one example is ephedra, which can lead to severe health issues including seizures and death.
  • Molluscan shellfish can accumulate marine toxins from algae, leading to serious illnesses such as paralytic shellfish poisoning (PSP).
  • Ciguatera toxin can accumulate in certain tropical fish, causing gastrointestinal symptoms in humans, while spoiled marine fish can cause scromboid poisoning.
  • Fugu, or puffer fish, contains the highly toxic tetrodotoxin, requiring trained chefs to prepare it safely to avoid fatal consequences.

Mycotoxins and Molds

  • Molds like Aspergillus and Fusarium produce mycotoxins, resistant to heat, contaminating damp grains, peanuts, and oilseeds.
  • Ergotism results from consuming grains contaminated by Claviceps purpurea, leading to severe neurological symptoms.
  • Historical events, including the Salem witch trials and Peter the Great's military delays, have been linked to ergot poisoning.

Pesticides

  • Pesticides are used to control pests in agriculture and include various types like herbicides, insecticides, and fungicides.
  • Approximately 75% of pesticide use is in agriculture, and around 350 pesticides are employed on food products to protect them.
  • The U.S. benefits from pesticide use through improved crop yields, with farmers now producing sufficient food for many more people than in the past.
  • While pesticides effectively increase food supply, they can pose health risks and may persist in the environment, contaminating water.

Microbiological Hazards

  • Microbiological hazards consist of bacteria, viruses, and parasites; cooking usually eliminates these pathogens.
  • Bacteria can be pathogenic or beneficial; only a few types cause significant illness.
  • Pathogenic bacteria can lead to foodborne illnesses through three mechanisms: infection, intoxication, and toxico-infection.
  • Infection occurs when live bacteria contaminate food, while intoxication results from toxins already present in food.
  • Staphylococcus aureus, for instance, can produce toxins even after the bacteria are killed, making food safety critical.
  • Toxico-infection involves live bacteria producing toxins after ingestion, as seen in Clostridium perfringens infections.

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The Food Safety Information Handbook 2001 PDF

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Test your knowledge on food safety with this quiz based on 'The Food Safety Information Handbook' by Cynthia A. Roberts. Explore essential concepts and guidelines that ensure safe food handling and help prevent foodborne illnesses.

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