HLTH 642 Quiz: History and Overview of Food Safety Answered Summer 2024/2025.

Quiz: History and Overview of Food Safety Score for this quiz: 40 out of 50 Question 1 2 / 2 pts Of all the food safety technologies, _________________ contributed most to the safety of milk supplies. sanitary milking machines spill-proof milk containers sterilization pasteurization IncorrectQuestion 2 0 / 2 pts What event(s) spurred the federal government to codify canning standards into federal regulations? / multiple epidemics of botulism importation of contaminated canned goods international standards for food exportation an outbreak of botulism in 1973 from commercially canned vichyssoise soup IncorrectQuestion 3 0 / 2 pts Essentially, the GRAS list came from the following: substances tested for safety substances petitioned and approved for safe use color additives determined to be safe substances with a known history of safe use Question 4 2 / 2 pts The Federal Meat Inspection Act of 1906 was rapidly passed by the U.S. Congress because of public concern raised by: epidemics of foodborne diseases adulteration of food with chemicals publicized attention to the "poison squad" publication of "The Jungle" Question 5 2 / 2 pts What hazards were introduced by the early canning methods of foods? cadmium and perfringens poisoning lead poisoning and staphyloccal intoxication mercury poisoning and botulism lead poisoning and botulism Question 6 2 / 2 pts Food defense is best defined as: having sufficient food to avoid starvation prevention of animal and plant diseases protection of foods against deliberate contamination preservation of quality of foods acceptable and tolerable risks of illness, disease, or injury Question 7 2 / 2 pts What event(s) spurred the canning industry to develop standards for retorting? consumer demand for longer shelf lives of canned foods several epidemics of botulism poor canning practices discovered by inspectors staphylococcal intoxications from canned milk IncorrectQuestion 8 0 / 2 pts Changes in food production, processing and distribution can affect food safety by: providing niches for certain pathogens introducing new or previously unknown hazards introducing better food safety technology wider distribution of contaminated food products B and D all of the above Question 9 2 / 2 pts A disease "outbreak" is generally considered which of the following? a localized epidemic a widely distributed spread of diseases from multiple sources a nation-wide epidemic of diseases from a single source any disease epidemic where the victims have something in common Question 10 2 / 2 pts What year was the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) passed by Congress? 1947 1954 1962 1971 Question 11 2 / 2 pts An epidemic is characterized by: an increased number of diseases within a week-long period an increased number of diseases two standard deviations above the average an increased number of diseases in a specific population over a period of time a localized increased number of diseases within a community Question 12 2 / 2 pts "Food protection" is different from food "food safety" by: consideration of cultural preferences and tastes preserving nutritional adequacy of food preserving freshness and shelf-life all of the above IncorrectQuestion 13 0 / 2 pts The number of reported foodborne illnesses and diseases is less than the actual number because: many people do not seek medical attention specimens are not tested by clinicians laboratories do not test for the specific pathogen local health authorities do not regularly report cases A and B A and D all of the above Question 14 2 / 2 pts Prior to a major outbreak of E. coli O157:H7 from hamburgers, the meat inspector's primary tools were: microscopic examination for trichinae swabs and cultures for indicator bacteria organoleptic and the detection of filth and feces inspection of process control records Question 15 2 / 2 pts What year did the U.S. federal government finally ban lead-soldered cans? 1969 1975 1982 1995 Question 16 2 / 2 pts Consumer preferences affect food safety on a large scale by: eating foods that are undercooked seeking inexpensive foods from unregulated sources eating exotic foods with unknown hazards increasing the demand for new food products and imported foods Question 17 2 / 2 pts Prior to refrigeration, how was most of the beef provided to major cities? by using salting techniques for preservation by using ice shipped from northern frozen lakes by driving cattle to stockyards and packing houses located near cities by drying meat into a "jerky" type of consistency Question 18 2 / 2 pts Marine toxins can contaminate shellfish from which of the following: environmental pollutants toxigenic algae marine bacteria contaminated sediments Question 19 2 / 2 pts Molluscan shellfish are more prone to becoming a source of infection because of the following: Molluscs are filter feeders Oysters and similar shellfish are often eaten raw Some natural marine bacteria are pathogenic to humans Shellfish harvesting waters may be polluted with sewage B and D above A and D above All of the above Question 20 2 / 2 pts Food security is best defined as: having sufficient food to avoid starvation prevention of animal and plant diseases protection of foods against deliberate contamination preservation of quality of foods acceptable and tolerable risks of illness, disease, or injury Question 21 2 / 2 pts Prior to the Federal Pure Food and Drug Act of 1906, how were chemicals regulated in the U.S. food supply? by the Bureau of Chemistry under USDA by the Food and Drug Administration by industry self-regulation by consumer demands and labeling Question 22 2 / 2 pts Disease surveillance contributes to food safety by: identifying a specific source of infection detecting an epidemic measuring the effectiveness of prevention strategies providing legal evidence for violations of regulations A and B B and C Question 23 2 / 2 pts Milk was a major source of which disease(s) in the late nineteenth and early twentieth centuries? brucellosis and typhoid streptococcal infections and non-typhoid salmonellosis staphylococcal intoxications taeniasis IncorrectQuestion 24 0 / 2 pts Food safety is best defined as: having sufficient food to avoid starvation prevention of animal and plant diseases protection of foods against deliberate contamination preservation of quality of foods acceptable and tolerable risks of illness, disease, or injury Question 25 2 / 2 pts _________________ technology was first used in destroying the spores responsible for the growth of C. botulinum in canned food products. hermetic retort irradiation pasteurization