Questions and Answers
What is the major agency charged with ensuring that the U.S. food supply is safe, wholesome, sanitary, and properly labeled?
Food and Drug Administration
What microbe is likely to be found in raw and undercooked poultry, unpasteurized milk, and contaminated water?
Campylobacter
What is the most appropriate way to prepare poultry stuffing?
Cook until the stuffing center reaches 165 degrees Fahrenheit
Who is most likely to incur harm from eating honey containing dormant spores of Clostridium botulinum?
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What is a benefit of food irradiation?
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How does modified atmosphere packaging (MAP) enhance the safety and shelf-life of foods?
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Very small quantities of pesticide residues on agricultural products can survive processing, and traces are often present in foods served to people.
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The FDA has warned of unacceptably high levels of _____ in fish and other seafood.
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The USDA inspects the production, manufacturing, and labeling of what type of food?
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Which substance is classified as an antioxidant additive?
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You should use only microwave-safe containers and wraps for microwaving food.
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What food processing technique may remove significant amounts of thiamin?
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Frozen foods' nutrient content is most similar to what other type of food?
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Genetically engineered organisms represent the highest percentage of which crop grown in the United States?
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What are two examples of foods that can be genetically modified to reduce their naturally occurring toxins?
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Study Notes
Food Safety and Agencies
- The Food and Drug Administration (FDA) ensures the U.S. food supply's safety, wholesomeness, sanitation, and proper labeling.
Foodborne Illnesses and Microbes
- Campylobacter is commonly found in raw or undercooked poultry, unpasteurized milk, and contaminated water, posing significant health risks.
- Certain foodborne pathogens like Salmonella and E. coli can be eliminated through food irradiation, which enhances food safety.
Food Preparation and Cooking Guidelines
- Poultry stuffing should be cooked until its center reaches an internal temperature of 165 degrees Fahrenheit to ensure safety.
- Microwave-safe containers and wraps must be used for heating food in microwaves to prevent harmful chemical leaching.
Vulnerable Populations and Food Risks
- Infants are particularly vulnerable to health risks from honey that contains dormant spores of Clostridium botulinum.
- High levels of mercury in fish and seafood have been flagged by the FDA, indicating potential health hazards from consumption.
Food Packaging and Processing Technologies
- Modified Atmosphere Packaging (MAP) increases food safety and shelf-life by reducing oxygen levels that facilitate microbial growth.
- Certain food processing methods, like drying with sulfur dioxide, can lead to substantial losses of nutrients such as thiamin.
Pesticides and Residues
- Traces of pesticide residues can survive processing and are often present in foods consumed by the public, raising health concerns.
Organic Foods Regulation
- The USDA is responsible for inspecting the production, manufacturing, and labeling of organic foods to maintain standards.
Nutritional Content of Food
- Nutrient content in frozen foods is generally comparable to that of fresh foods, preserving their health benefits.
Genetic Engineering in Agriculture
- Soybeans represent the crop with the highest percentage of genetically engineered organisms in the U.S.
- Genetic modification can effectively reduce naturally occurring toxins in certain foods, with cassava and potatoes being prime examples.
Food Additives
- Sulfites are classified as antioxidant additives, commonly used to preserve the freshness of various food items.
Studying That Suits You
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Description
Test your knowledge with these flashcards from Health Chapter 12. Covering topics related to food safety and proper preparation methods, this quiz will help reinforce your understanding of essential health concepts. Perfect for students looking to review key definitions and terms in food safety.
