1. Clostridium botulinum poisoning is a hazard associated with a. nitrosamines c

Question

1.    Clostridium botulinum poisoning is a hazard associated with

a. nitrosamines

c. rotting vegetables

b. undercooked poultry

d. improperly canned vegetables

2.    All of the following rules prevent illness from Salmonella EXCEPT

a. use hands to mix foods

c. use a meat thermometer to avoid undercooking

b. thaw meats in the refrigerator

d. use hot, soapy water to wash hands and utensils

3.    Which of the following dictates that an additive must not have been found to be a carcinogen in any test on animals or human beings?

a. Additive Rules

c. GRAS List

b. Delaney Clause

d. Contaminant Law

4.    “Left-overs” should be refrigerated within ________ after a meal.

a. 10-15 minutes

c. 1-2 hours

b. 15-30 minutes

d. 3-4 hours

5.    Which of the following is a flavor-enhancing food additive?

a. BHT

c. Sodium propionate

b. Beta-carotene

d. Monosodium glutamate

6. The fat substitute Olean is not considered a food additive because it is composed of 2 naturally occurring nutrients, sucrose and fatty acids.

a. true

b. false

a. nitrosamines

c. rotting vegetables

b. undercooked poultry

d. improperly canned vegetables

Explanation / Answer

1. D. Improperly canned vegetables.

The clostridium botulinum causes botulism a food related illness. It causes indigestion caused by botulism toxin. The organism forms spores which can get transmitted by improper storage. So canning must be accurately done to avoid its toxin effects.

2. A. Use hands to mix food

Cooking meat properly, refrigeration and washing utensils with soap can reduce chances of illness. But mixing food woth hand can infact increase contamination.

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