BIO 121 Module 6 | Essentials in Nutrition Exam Q&A |
Portage Learning
Here are 100 original multiple-choice practice questions for BIO 121 Module 6:
Nutrition. This set assumes Module 6 covers food safety, foodborne illness, food
handling and preservation, food additives, food technology, genetically modified
foods, food allergies, and sustainability/global food issues. They are not official
examination questions and are not copied from any textbook, test bank, or copyrighted
source.
Question 1:
Foodborne illness is best defined as:
A. Illness caused by consuming contaminated food or beverages
B. Illness caused by overeating
C. Illness caused by vitamin deficiency
D. Illness caused by genetic factors
Correct answer: A
Rationale:
Foodborne illness results from consuming food or water contaminated with pathogens,
toxins, or chemicals.
Question 2:
Which is the most common cause of foodborne illness?
A. Viruses
B. Bacteria
C. Parasites
D. Prions
Correct answer: B
Rationale:
Bacteria are the most common cause of foodborne illness, though viruses and parasites
also contribute.
Question 3:
Which bacterium is commonly associated with raw poultry and eggs?
,A. Salmonella
B. Clostridium botulinum
C. Listeria monocytogenes
D. Vibrio cholerae
Correct answer: A
Rationale:
Salmonella is commonly found in raw poultry, eggs, and unpasteurized dairy.
Question 4:
Which bacterium is associated with improperly canned foods?
A. Salmonella
B. Clostridium botulinum
C. E. coli O157:H7
D. Staphylococcus aureus
Correct answer: B
Rationale:
Clostridium botulinum grows in anaerobic conditions and produces a deadly toxin in
improperly canned foods.
Question 5:
Which bacterium is commonly associated with undercooked ground beef?
A. Salmonella
B. Listeria monocytogenes
C. E. coli O157:H7
D. Clostridium perfringens
Correct answer: C
Rationale:
E. coli O157:H7 is associated with undercooked ground beef and can cause severe
illness.
Question 6:
Which bacterium is especially dangerous for pregnant women and can be found in
unpasteurized dairy?
,A. Salmonella
B. Listeria monocytogenes
C. E. coli O157:H7
D. Campylobacter
Correct answer: B
Rationale:
Listeria can cross the placenta and cause miscarriage, stillbirth, or severe neonatal
illness.
Question 7:
Which virus is commonly associated with foodborne illness from shellfish and ready-to-
eat foods?
A. Norovirus
B. Hepatitis A
C. Rotavirus
D. Influenza
Correct answer: A
Rationale:
Norovirus is highly contagious and commonly causes foodborne outbreaks.
Question 8:
Which virus is associated with foodborne illness from contaminated water and food
handled by infected workers?
A. Norovirus
B. Hepatitis A
C. Rotavirus
D. Influenza
Correct answer: B
Rationale:
Hepatitis A can be transmitted through contaminated food and water.
Question 9:
The temperature danger zone for bacterial growth is:
, A. 0–40°F
B. 40–140°F
C. 140–180°F
D. 180–212°F
Correct answer: B
Rationale:
Bacteria multiply rapidly between 40°F and 140°F.
Question 10:
Food should not be left in the temperature danger zone for more than:
A. 30 minutes
B. 1 hour
C. 2 hours
D. 4 hours
Correct answer: C
Rationale:
Perishable food should be discarded if left at room temperature for more than 2 hours.
Question 11:
The internal cooking temperature for poultry is:
A. 145°F
B. 155°F
C. 165°F
D. 180°F
Correct answer: C
Rationale:
Poultry must reach an internal temperature of 165°F to kill pathogens.
Question 12:
The internal cooking temperature for ground beef is:
A. 145°F
B. 160°F
C. 165°F
D. 180°F
Portage Learning
Here are 100 original multiple-choice practice questions for BIO 121 Module 6:
Nutrition. This set assumes Module 6 covers food safety, foodborne illness, food
handling and preservation, food additives, food technology, genetically modified
foods, food allergies, and sustainability/global food issues. They are not official
examination questions and are not copied from any textbook, test bank, or copyrighted
source.
Question 1:
Foodborne illness is best defined as:
A. Illness caused by consuming contaminated food or beverages
B. Illness caused by overeating
C. Illness caused by vitamin deficiency
D. Illness caused by genetic factors
Correct answer: A
Rationale:
Foodborne illness results from consuming food or water contaminated with pathogens,
toxins, or chemicals.
Question 2:
Which is the most common cause of foodborne illness?
A. Viruses
B. Bacteria
C. Parasites
D. Prions
Correct answer: B
Rationale:
Bacteria are the most common cause of foodborne illness, though viruses and parasites
also contribute.
Question 3:
Which bacterium is commonly associated with raw poultry and eggs?
,A. Salmonella
B. Clostridium botulinum
C. Listeria monocytogenes
D. Vibrio cholerae
Correct answer: A
Rationale:
Salmonella is commonly found in raw poultry, eggs, and unpasteurized dairy.
Question 4:
Which bacterium is associated with improperly canned foods?
A. Salmonella
B. Clostridium botulinum
C. E. coli O157:H7
D. Staphylococcus aureus
Correct answer: B
Rationale:
Clostridium botulinum grows in anaerobic conditions and produces a deadly toxin in
improperly canned foods.
Question 5:
Which bacterium is commonly associated with undercooked ground beef?
A. Salmonella
B. Listeria monocytogenes
C. E. coli O157:H7
D. Clostridium perfringens
Correct answer: C
Rationale:
E. coli O157:H7 is associated with undercooked ground beef and can cause severe
illness.
Question 6:
Which bacterium is especially dangerous for pregnant women and can be found in
unpasteurized dairy?
,A. Salmonella
B. Listeria monocytogenes
C. E. coli O157:H7
D. Campylobacter
Correct answer: B
Rationale:
Listeria can cross the placenta and cause miscarriage, stillbirth, or severe neonatal
illness.
Question 7:
Which virus is commonly associated with foodborne illness from shellfish and ready-to-
eat foods?
A. Norovirus
B. Hepatitis A
C. Rotavirus
D. Influenza
Correct answer: A
Rationale:
Norovirus is highly contagious and commonly causes foodborne outbreaks.
Question 8:
Which virus is associated with foodborne illness from contaminated water and food
handled by infected workers?
A. Norovirus
B. Hepatitis A
C. Rotavirus
D. Influenza
Correct answer: B
Rationale:
Hepatitis A can be transmitted through contaminated food and water.
Question 9:
The temperature danger zone for bacterial growth is:
, A. 0–40°F
B. 40–140°F
C. 140–180°F
D. 180–212°F
Correct answer: B
Rationale:
Bacteria multiply rapidly between 40°F and 140°F.
Question 10:
Food should not be left in the temperature danger zone for more than:
A. 30 minutes
B. 1 hour
C. 2 hours
D. 4 hours
Correct answer: C
Rationale:
Perishable food should be discarded if left at room temperature for more than 2 hours.
Question 11:
The internal cooking temperature for poultry is:
A. 145°F
B. 155°F
C. 165°F
D. 180°F
Correct answer: C
Rationale:
Poultry must reach an internal temperature of 165°F to kill pathogens.
Question 12:
The internal cooking temperature for ground beef is:
A. 145°F
B. 160°F
C. 165°F
D. 180°F
