1. Norovirus A. can grow in food, producing a food poisoning-causing toxin. B. c
ID: 173956 • Letter: 1
Question
1. Norovirus
A. can grow in food, producing a food poisoning-causing toxin.
B. can replicate inside the cells of the GI tract, causing severe gastrointestinal symptoms.
C. can grow in the anaerobic environment of improperly canned food.
D. cannot be transmitted person to person.
2. Which scenario could lead to botulism poisoning?
A. A bowl of creamy potato salad is inadvertently contaminated with Salmonella bacteria and sits at room temperature for several hours.
B. Improper canning of food leaves live bacteria in the anaerobic contents of the can.
C. Undercooked meat from prion-infected cattle is consumed.
D. Infected cows or other farm animals are allowed to walk through fields of spinach, cantaloupes, apple orchards, etc.
3. Of those we covered in class, which food-borne pathogen has the lowest infectious dose?
A. Norovirus
B. E. coli 0157:H7
C. Salmonella
4. The FDA conducts its Total Diet Study four times annually to monitor
A. pesticide residues in foods purchased at the consumer level.
B. the proportion of the US diet consisting of home prepared meals versus restaurant and prepackaged foods.
C. the accuracy of nutrient content of food products as reflected in their nutrition labels.
D. the number and causes of food-borne disease outbreaks in the US.
5. Which harmful substance is not naturally present in uncooked common beans?
A. mycotoxins
B. protease inhibitors
C. lectins
D. amylase inhibitors
6. Aflatoxins are
A. preservatives added to packaged foods by manufacturers.
B. pesticide residues remaining in consumer level food products.
C. liver carcinogens produced by fungi growing on improperly stored food.
D. artificial flavorings on the GRAS list.
Please anwer whole questions ! ! ! Thanks !
Explanation / Answer
1. Norovirus - B. can replicate inside the cells of the GI tract, causing severe gastrointestinal symptoms.
Norovirus is known to replicate inside the small intestine and initiates the symptoms after 1-2 days in the form of nausea, vomiting etc. It does not have the ability to grow outside a lining body since it is a virus and it can be transmitted from person to person through projectile vomiting.
2. Botulinum poisoning - B. Improper canning of food leaves live bacteria in the anaerobic contents of the can.
This is the major source of food transmission of botulinum. The anaerobic conditions developed in the can initiate growth of botulinum spores that have been left in the food by improper heating.
3. Lowest Infectious dose: A) Norovirus
Even 1 norovirus can lead to development of symptoms. e.coli needs around 10 viable cells ans salmonella infection symptoms are visible at a dosage > 105 cells.
4. The FDA conducts its Total Diet Study four times annually to monitor - A) pesticide residues in foods purchased at the consumer level.
Apart from this, the other things covered under TDS are radioactive contaminants, industrial and chemical toxicants, and nutrient elements.
5. Presence in common beans naturally : A) mycotoxins
All other compounds are naturally present, but mycotoxins if present, are a result of fungal infestation on the common beans.
6. Aflatoxin is : C) liver carcinogens produced by fungi growing on improperly stored food.
These are organic poisonous compounds produced by Aspergillus species of fungus and lead to acute toxicity symptoms in humans.
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