Food Safety 2

Question 1

Recently, an outbreak caused deaths in fetuses and newborns associated with maternal consumption of Mexican style cheeses in the United States was attributed to:

1. Salmonella typhimurium
2. Campylobacter jejuni
3. Brucella abortus
4. Listeria monocytogenes
5. Chlamydia psittaci

Question 2

The Codex Alimentarius is:

1. A code of nutritional standards for domestic livestock species developed by the Food and Agriculture Organization (FAO) of the United Nations, World Health Organization (WHO).
2. An internationally agreed upon set of standards, codes of practice, guidelines, and recommendations for food.
3. A set of standards, code of practice, guidelines, and recommendations developed by the Pan American Health Organization (PAHO) for food.
4. A code of human nutritional standards developed by the UN/WHO/FAO for use in developing nations.
5. A set of animal health regulations developed by the Pan American Health Organization (PAHO)

Question 3

The Hazard Analysis and Critical Control Point (HACCP) Systems final rule published in 1996 established pathogen reduction performance standards to be met by slaughter plants and plants that produce raw ground products. The performance standard was aimed at limiting the amount of foodborne pathogens found in raw meat. For which of the following foodborne pathogens was a performance standard established in the original HACCP final rule?

1. Listeria
2. Salmonella
3. Generic E. coli
4. Campylobacter
5. Lactic acid bacteria

Question 4

Which one of the following does NOT correctly characterize noroviruses:

1. Water is the most common source of outbreaks
2. Usually a self-limiting disease with nausea, vomiting, diarrhea and abdominal pain
3. Fecal-oral route via contaminated water and foods is the mode of transmission
4. Disease is most frequent in the very young
5. Often outbreaks are related to consumption of raw shellfish

Question 5

The type of Clostridium perfringens most commonly associated with human foodborne illness is:

1. A
2. B
3. C
4. D
5. E

Question 6

Which one of the following diseases diagnosed during postmortem meat inspection would NOT be reported to state/federal animal health authorities:

1. Leptospirosis
2. Anthrax
3. Tuberculosis
4. Hog Cholera
5. Vesicular Stomatitis

Question 7

FDA and USDA approved irradiation for meat products. The approved and/or proposed dosage ranges for red meat and poultry for the purposes of reducing bacterial pathogens is in the dosage range of:

1. 0.005-0.03 kGy
2. 0.15-0.65 kGy
3. 1.5-4.5 kGy
4. 5.5-9.0 kGy
5. 25-35 kGy

Question 8

Which of the following is/are TRUE about the cause and risk factors for the development of pale, soft, exudative muscle (PSE, watery pork)?

1. Certain breeds appear to be prone to rapid post-mortem glycosis and the production of watery pork.
2. PSE is the direct result of a rapid fall in muscle pH after death.
3. High environmental temperatures, rough handling, and inefficient slaughtering techniques are factors in the development of PSE
4. All of the above
5. None of the above

Question 9

Which of the following is NOT one of the four syndromes resulting from the ingestion of toxins found in some molluskan shellfish?

1. Paralytic shellfish poisoning
2. Amnesic shellfish poisoning
3. Neurotoxic shellfish poisoning
4. Diarrheal shellfish poisoning
5. Gastrointestinal shellfish poisoning (this isn’t one)

Question 10

To guarantee the safety and quality of frozen foods, they may be thawed in any of the following manners EXCEPT:

1. Under refrigeration, at temperatures below 45 degrees Fahrenheit.
2. In a microwave oven, if final cooking occurs immediately after thawing.
3. By immersing in hot water, at least 100 degrees Fahrenheit, overnight. Don’t do this
4. As part of the conventional cooking process.
5. Under potable running water at 70 degrees Fahrenheit for 2 hours.

Question 11

Which of the following is NOT a frequently cited factor involved in foodborne illness outbreaks?

1. Failure to refrigerate food properly.
2. Failure to thoroughly cook food.
3. Foods prepared a day or two ahead of time.
4. Foods frozen for extended periods of time.
5. Cross-contamination of cooked foods with raw items.

Question 12

Which of the following is NOT an application of the basic principles of Hazard Analysis and Critical Control Points concept for food safety?

1. Use of a reference laboratory to perform bacterial cultures and identify pathogens when monitoring a critical control point.
2. Determining the intended use and end consumer of the food.
3. Use of a flow chart to diagram the way a food is processed.
4. Planning actions to take when hamburger patties are not cooked to a high enough internal temperature.
5. Performing a literature review to determine the potential microbial pathogens typically associated with a type of food.

Answer 12

A. Use of a reference laboratory to perform bacterial cultures and identify pathogens when monitoring a critical control point.

Question 13

The “Hurdles Concept” in relation to preservation of food refers to:

1. The use of one primary inhibitory factor (e.g., temperature control) to control bacterial growth.
2. Using many primary inhibitory factors, each one individually enough to control bacterial growth, to ensure that bacterial growth is kept under control.
3. The use of many factors, each one at a level which would be sub-inhibitory on its own, to control bacterial growth.
4. The use of many primary inhibitory factors aimed at controlling psychrotropic bacteria.
5. Using at least two inhibitory factors to control pathogenic mesophiles and thermophiles.

Answer 13

C. The use of many factors, each one at a level which would be sub-inhibitory on its own, to control bacterial growth.

Question 14

Tetrodotoxin poisoning is associated with the consumption of which one of the following food items?

1. Oysters
2. Wild mushrooms
3. Mahi Mahi
4. Fugu
5. Moldy grains

Answer 14

D. Fugu

Question 15

The retort process for canned food items is primarily aimed at the destruction of which potential public health concern?

1. Toxin produced by Staphylococcus aureus
2. Spores of Clostridium botulinum
3. Spores and toxins of Bacillus cereus
4. Vegetative state of Coxiella burnetii
5. Toxin produced by Aspergillus flavus

Answer 15

B. Spores of Clostridium botulinum

Question 16

In the Hazard Analysis and Critical Control Point (HACCP) concept for food safety, a critical control point can best be defined as:

1. A step in food processing at which control can be applied to eliminate, prevent, or reduce a food safety hazard.
2. The principal step in a food process where a hazard can be eliminated through application of a control.
3. A point in food processing where there is a high potential for critical limits to be exceeded
4. A step in food processing which must be monitored for microbial contamination.
5. The most likely point in a food process for a safety hazard to enter the food and result in a high potential to cause foodborne illness.

Answer 16

A. A step in food processing at which control can be applied to eliminate, prevent, or reduce a food safety hazard.

Question 17

The Grade A Pasteurized Milk Ordinance:

1. Is the USDA federal regulation defining criteria for Grade A pasteurized milk.
2. Is a model ordinance developed by the USDA which can be adopted by state or local governments.
3. Is the Public Health Service federal regulation defining criteria for Grade A pasteurized milk.
4. Is a model ordinance developed by the Public Health Service which can be adopted by state or local governments.
5. Is a Congressionally mandated ordinance which can only be modified through a bill introduced in the U.S. Congress.

Answer 17

D. Is a model ordinance developed by the Public Health Service which can be adopted by state or local governments.

Question 18

Which of the following would be LEAST effective in reducing the risk of Staphylococcal toxin foodborne intoxication?

1. Improve the sanitation of food handlers.
2. Store foods at 40°F (4.4°C)
3. Heat foods to 170°F (77°C) for 20 minutes
4. Maintain foods at 250°F (121°C) for 60 minutes
5. Preserving the product in a 6% salt brine.

Answer 18

E. Preserving the product in a 6% salt brine.

Question 19

Pathogenic microorganisms found in groundwater include Eschericia coli, Salmonella typhimurium, Shigellaflexneri, Giardia lamblia, and Entamoeba** histolytica. Which of the following statements is false?

1. The main cause of contaminated groundwaters include septic tanks, domestic waste lagoons, landfills, and on-line disposal facilities for domestic effluents.
2. Cryptosporidium parvum is not found mainly in surface water.
3. There is risk associated with release into the environment of genetically engineered bacteria.
4. When a single event of contamination occurs, there is an initial period of relative abundance of contaminating microorganisms followed by a period of exponential decline.
5. Naturally, groundwater is virtually free of pathogenic microorganisms that usually infect human and animal hosts.

Answer 19

B. Cryptosporidium parvum is not found mainly in surface water.

Question 20

There are thousands of Salmonella serovars. Which of the following host-adapted serotypes is NOT matched correctly to its reservoir host?

1. Cattle: S. dublin
2. Pigs: S. choleraesuis
3. Turkeys: S. pullorum
4. Humans: S. paratyphi
5. Sheep: S. abortus ovis

Answer 20

C. Turkeys: S. pullorum

Question 21

Which of the following is NOT a characteristic associated with Listeriosis?

1. Listeriosis is a cause of “circling disease” and abortion if cattle and sheep
2. Immuno-compromised persons are at high risk of acquiring Listeriosis from foodborne exposure
3. Available evidence indicates that L. monocytogenes can multiply at pH above 5.5 and survive for long periods in refrigerated foods, as well as multiply in them
4. Incubation period is 1day to 2 months
5. Diarrhea and cramps are the usual presenting signs of Listeriosis followed later by bloody diarrhea and vomiting

Answer 21

E. Diarrhea and cramps are the usual presenting signs of Listeriosis followed later by bloody diarrhea and vomiting

Question 22

Most frequently occurring in swine and poultry, Sodium Ion Toxicosis is due to which of the following.

1. excessive sodium ion intake and restricted water intake
2. restricted sodium ion intake and excessive water intake
3. excessive water intake and excessive dry matter intake
4. restricted water intake and restricted sodium intake
5. excessive dry matter intake and normal water intake

Answer 22

A. excessive sodium ion intake and restricted water intake

Question 23

The organism responsible for producing heat labile (LT) and heat stable (ST) enterotoxins is which of the following?

1. Enteropathogenic E. coli (EPEC)
2. Eneteroinvasive E. coli (EIEC)
3. Enterotoxigenic E. coli (ETEC)
4. Enteropathogenic E. Coli (EPEC)

Answer 23

C. Enterotoxigenic E. coli (ETEC)

Question 24

The Standard Plate Count (SPC) is used for estimating bacterial populations in milk and milk products. Which of the following best describes the SPC?

1. quantitative and can differentiate pathogens from non-pathogens
2. qualitative and can differentiate pathogens from non-pathogens
3. quantitative and cannot differentiate pathogens from non-pathogens
4. qualitative and cannot differentiate pathogens from non-pathogens

Answer 24

C. quantitative and cannot differentiate pathogens from non-pathogens

Question 25

Listeria monocytogenes is an organism being found on fully cooked ready to eat meat and poultry items. This is considered a post processing contaminant. This organism is carried asymptomatically in what percentage of human intestinal tract

1. 100%
2. 1-10 %
3. Less than 2%
4. 50%
5. None of the above.

Answer 25

B. 1-10 %

Question 26

The growth of microorganisms in foods is influenced by the water availability (aw), pH, and temperature. Which statement best describes these factors?

1. Pure water has an aw of 2.
2. Adding solute to water will decrease the aw to less than two.
3. A food may start with a pH, which precludes bacterial growth, but as a result of metabolism of other microbes (yeasts/molds), pH shifts may occur and permit bacterial growth.
4. Temperature values for microbial growth have a minimum and maximum range.
5. Both c and d.

Answer 26

E. Both c and d.