NUT 200 Exam 4 (Skemp) Quiz Questions

NUT 200 Exam 4 (Skemp) Quiz Questions
The term for disease-causing microbes is:

a. antigens

b. pathogens

c. microorganisms

d. toxins - CORRECT ANSWER b. pathogens



Which of the following is the major cause of "traveler's" diarrhea?

a. enterotoxigenic E. coli

b. listeria monocytogenes

c. salmonella

d. staphylococcus aureus - CORRECT ANSWER a. enterotoxigenic E. coli



Which of the following bacteria can lead to temporary paralysis caused by Guillian-Barre syndrome?

a. E. coli

b. listeria monocytogenes

c. campylobacter

d. staphylococcus aureus - CORRECT ANSWER c. campylobacter



Bovine spongiform encephalopathy (mad cow disease) is caused by a:

a. bacterium

b. parasite

c. prion

d. virus - CORRECT ANSWER c. prion



To prevent foodborne illness, hands should be washed in hot, soapy water for at least

a. 7 seconds

b. 20 seconds

c. 40 seconds

d. 60 seconds - CORRECT ANSWER b. 20 seconds

, To prevent foodborne illness, leftover food should be refrigerated within:

a. 30 minutes

b. 1 hour

c. 2 hours

d. 3 hours - CORRECT ANSWER c. 2 hours



To prevent foodborne illness, cold foods should be kept at a temperature below:

a. 40 degrees F

b. 50 degrees F

c. 60 degrees F

d. 70 degrees F - CORRECT ANSWER a. 40 degrees F



To prevent foodborne illness, raw meats can be kept in the refrigerator for a maximum of:

a. 1 day

b. 2 days

c. 3 days

d. 4 days - CORRECT ANSWER b. 2 days



The food additives that function as antioxidants to prevent rancidity in cereals are:

a. nitrates

b. sulfites

c. histamines

d. BHA and BHT - CORRECT ANSWER d. BHA and BHT



The food additive that acts as a flavor enhancer is

a. MAP

b. MSG

c. HPP

d. BSE - CORRECT ANSWER b. MSG