NEP 1034; Chap. 13 quiz
NEP 1034; Chap. 13 quiz NEP 1034 - 01
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This 3 page Study Guide was uploaded by Tiara Butler on Friday April 22, 2016. The Study Guide belongs to NEP 1034 - 01 at University of Missouri - Columbia taught by Dale Brigham,Jo Britt-Rankin in Fall 2016. Since its upload, it has received 86 views. For similar materials see Intro To Human Nutrition in Economcs at University of Missouri - Columbia.
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Date Created: 04/22/16
1. A rare condition that can be caused by E. coli O157:H7 and results in the destruction of red blood cells and kidney failure is called ________ uremic syndrome. Hemolytic 2. Which of the following does NOT represent a common mode of transfer of pathogens called as cross contamination? Through air 3. An unusual protein that can be a deadly infectious agent is a ________. Prion 4. Which of the following is NOT a reason the elderly are at greater risk of contracting foodborne illnesses? They eat a greater variety of foods 5. Sue went to a farmer's market with her fifthgrade class. They were given unpasteurized apple juice, and after 2 days Sue experienced cramps, diarrhea, and kidney failure. Which bacteria is likely the culprit? Escherichia coli O 157:H7 6. Outbreaks of foodborne illness have reduced over the past few years False 7. There have been five cases of variant CreutzfeldtJakob Disease in the United States. FalseThere have been 3 8. Even the rice that has come into contact with sushi or sashimi can make you sick if you don't keep it refrigerated. True 9. After dinner, Joanne did not put the leftover casserole away until after watching her favorite television show. What is the longest time it should be left out at room temperature? 2 hours 10. Which government agency is involved in regulating pesticides? EPA 11. All of the following are known examples of foodborne diseases caused by toxins EXCEPT toxicosis poisoning 12. Thoroughly cooking fish and seafood will destroy marine toxins. False 13. Which of the following can cause foodborne illness Viruses, bacteria and parasites 14. A common type of virus that causes foodborne illness is the Norovirus 15. Susana went to a farmer's market with her fifthgrade class. They were given unpasteurized apple juice. After 2 days Sue experienced cramps, diarrhea, and kidney failure. Which bacteria is likely the culprit? Escherichia coli O 157:H7 16. Which of the following is not one of the less common causes of foodborne illness in the United States? Bacteria 17. Traveling to which country puts a person at higher risk for traveler's diarrhea? Egypt 18. What is GuillainBarré syndrome? a nerve disease that can occur after contracting a Campylobacter infection 19. All of the following may contain Salmonella enteritidis except Yogurt 20. Which of the following is a kidneydamaging bacteria spread by contaminated ground beef? E. Coli O 157:H7 21. Which of the following is a parasite spread by contaminated water? Giardia duodenalis 22. Which of the following is a virus spread by fecaloral route? Hepatitis A 23. Pregnant women are more prone to listeriosis, which can also cause a miscarriage. True 24. Diseasecausing microbes are also known as pathological. False 25. Bacteria that cause foodborne illness thrive best between 40° F and 140° F 26. Which of the following is transmitted by unpasteurized dairy? E. Coli O 157:H7 27. Even stored at the proper temperature, leftovers should not remain in the refrigerator longer than 4 days 28. Open dating can be found on perishable items such as produce. True 29. Cross contamination can occur when raw poultry is cut on the same cutting board as fresh lettuce. True 30. The transfer of pathogens from a food, utensil, or cutting board to another food is called crosscontamination. True
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