Food And Nutrition 3rd Edition - Chapter 9 Testbank
(30).webp "Food And Nutrition 3rd Edition - Chapter 9 Testbank - Quiz")
The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.
- 1.
The log phase of the bacterial growth cycle is characterised by:
- A.
No apparent growth
- B.
Rapid growth
- C.
A balance between cell growth and death
- D.
Cell death and a decline in population
- E.
None of the above
Correct Answer
B. Rapid growthExplanation
The log phase of the bacterial growth cycle is characterized by rapid growth. During this phase, the bacteria are actively dividing and multiplying at a fast rate. The population size of the bacteria increases exponentially during this phase. This is the period where the bacteria are most metabolically active and are able to utilize nutrients efficiently for growth. As the bacteria continue to divide, the population size increases until it reaches a maximum capacity or is limited by the availability of nutrients or space.Rate this question:
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- 2.
Water activity relates to:
- A.
Water in food which is available to allow micro-organism growth
- B.
The rate of osmosis into the microbial cells
- C.
Osmolarity of the food
- D.
The water bound to food particles
- E.
The salt content of the food
Correct Answer
A. Water in food which is available to allow micro-organism growthExplanation
Water activity refers to the amount of water in food that is available for microorganisms to grow. It is a measure of the free water in the food, which is necessary for microbial growth. Water activity is important in food preservation and safety, as it can affect the growth and survival of microorganisms. Foods with low water activity are less likely to support microbial growth and have a longer shelf life. Therefore, the correct answer is "Water in food which is available to allow micro-organism growth."Rate this question:
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- 3.
In Australia, food poisoning is most often associated with which organism?
- A.
Vibrio parahaemolyticus
- B.
Staphylococcus aureus
- C.
Campylobacter species
- D.
Listeria monocytogenes
- E.
Clostridium perfringens
Correct Answer
C. Campylobacter speciesExplanation
Campylobacter species is the correct answer because it is one of the leading causes of food poisoning in Australia. These bacteria are commonly found in raw or undercooked poultry, unpasteurized milk, and contaminated water. Consuming contaminated food or water can lead to symptoms such as diarrhea, abdominal pain, fever, and vomiting. It is important to handle and cook food properly to prevent Campylobacter infection.Rate this question:
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- 4.
Pregnant women should be advised to avoid this food to reduce the risk of miscarriage or stillbirth arising from Listeria monocytogenes:
- A.
Fresh salads
- B.
Yoghurt
- C.
Bread
- D.
Soft cheeses
- E.
Cooked fish
Correct Answer
D. Soft cheesesExplanation
Soft cheeses should be avoided by pregnant women to reduce the risk of miscarriage or stillbirth arising from Listeria monocytogenes. Listeria monocytogenes is a bacteria that can be found in soft cheeses like brie, camembert, and blue cheese. These cheeses are often made with unpasteurized milk, which can contain harmful bacteria. Listeria infection during pregnancy can lead to serious complications, including miscarriage or stillbirth. Therefore, it is recommended for pregnant women to avoid consuming soft cheeses to protect their health and the health of their unborn baby.Rate this question:
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- 5.
The greatest health hazard associated with food is due to:
- A.
Presence of additives
- B.
Contamination from pesticides
- C.
Food-borne micro-organisms
- D.
Food processing
- E.
Food colours
Correct Answer
C. Food-borne micro-organismsExplanation
Food-borne micro-organisms pose the greatest health hazard associated with food. These micro-organisms include bacteria, viruses, and parasites that can contaminate food and cause foodborne illnesses. When consumed, these micro-organisms can cause symptoms such as nausea, vomiting, diarrhea, and in severe cases, even death. Contamination can occur during food production, processing, storage, or preparation. It is important to handle and cook food properly to prevent the growth and spread of these micro-organisms.Rate this question:
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- 6.
Hospital statistics indicate a large number of people seeking treatment for emetic syndrome. Investigations reveal most of the people had dined at a local Chinese restaurant. Health inspectors determined the practice of boiling bulk rice and reheating as required to be the probable cause of the food poisoning. What would be the most likely micro-organism to have been involved?
- A.
Bacillus cereus
- B.
Campylobacter jejuni
- C.
Listeria monocytogenes
- D.
Escherichia coli
- E.
Clostridium perfringens
Correct Answer
A. Bacillus cereusExplanation
The most likely micro-organism to have been involved in the food poisoning outbreak is Bacillus cereus. This is because the practice of boiling bulk rice and reheating as required provides an ideal environment for the growth of Bacillus cereus, which is commonly found in rice and other starchy foods. Bacillus cereus produces toxins that can cause vomiting and diarrhea, which are symptoms commonly associated with emetic syndrome.Rate this question:
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- 7.
It is thought prudent to not give infants aged one year ___________ as it may cause botulism.
- A.
Egg white
- B.
Cheese
- C.
Seafood
- D.
Honey
- E.
Nuts
Correct Answer
D. HoneyExplanation
Honey should not be given to infants aged one year because it may cause botulism. Botulism is a rare but serious illness caused by a toxin produced by the bacterium Clostridium botulinum. Infants are more susceptible to botulism because their digestive systems are not fully developed and they do not have enough of the beneficial bacteria in their gut to fight off the bacteria that causes botulism. Honey can sometimes contain spores of Clostridium botulinum, which can multiply and produce the toxin in an infant's immature digestive system, leading to botulism.Rate this question:
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- 8.
Which of the following statements is incorrect?
- A.
Foods can be preserved by keeping micro-organisms in the lag phase
- B.
Food poisoning can be prevented by thorough cooking of foods
- C.
Poor temperature control is a major cause of food poisoning and spoilage
- D.
Most food borne micro-organisms grow well at temperatures between 5-60 degrees Celsius
- E.
Food poisoning and spoilage is often due to inappropriate food handling
Correct Answer
B. Food poisoning can be prevented by thorough cooking of foodsExplanation
Thorough cooking of foods is not sufficient to prevent food poisoning as some micro-organisms can survive high temperatures. Proper food handling and storage practices are also necessary to prevent food poisoning.Rate this question:
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- 9.
People wishing to drink from natural water sources would be best advised to:
- A.
Drink running stream water only
- B.
Filter water through sand before drinking
- C.
Boil water rapidly for one minute before drinking
- D.
Add salt before drinking
- E.
Think again: natural water is not fit for consumption
Correct Answer
C. Boil water rapidly for one minute before drinkingExplanation
Boiling water rapidly for one minute before drinking is the best advice for people wishing to drink from natural water sources. Boiling water kills harmful bacteria and pathogens that may be present in the water, making it safe to consume. This method is effective in eliminating most waterborne diseases and contaminants, ensuring that the water is safe for drinking.Rate this question:
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- 10.
To encourage healthy choices, a café keeps its freshly made meat and salad rolls on the counter, close to the register. Staff should be advised to:
- A.
Refrigerate if not purchased within one hour of preparation
- B.
Refrigerate the rolls if not consumed within four hours of preparation
- C.
Discard the rolls if not purchased within two hours of preparation
- D.
Discard the rolls if not purchased within four hours of preparation
- E.
Toast if not purchased within two hours of preparation
Correct Answer
D. Discard the rolls if not purchased within four hours of preparationExplanation
The correct answer is to discard the rolls if not purchased within four hours of preparation. This is because after four hours, the rolls may no longer be safe to consume due to the potential growth of bacteria. Refrigerating the rolls or toasting them would not address the issue of potential bacterial growth, and discarding them after two hours would be too soon.Rate this question:
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- 11.
Which of the following would be the microbiologically safest method for thawing a raw leg of lamb?
- A.
In the sink submerged in cold water
- B.
In the microwave
- C.
On the sink overnight
- D.
During the cooking process—thawing is not required
- E.
On the top shelf in the refrigerator where it is coldest
Correct Answer
B. In the microwaveExplanation
Thawing a raw leg of lamb in the microwave would be the microbiologically safest method because the microwave provides a quick and even thawing process, minimizing the time that the lamb is in the temperature danger zone where bacteria can grow. Thawing in cold water or in the refrigerator can take a longer time, increasing the risk of bacterial growth. Thawing on the sink overnight or during the cooking process would not be recommended as they do not provide controlled thawing conditions.Rate this question:
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- 12.
The HACCP system involves:
- A.
Identification of processes in food production where the risk of contamination is high
- B.
Development and implementation of a plan to control identified risks
- C.
The use of reliable parameters to monitor the process
- D.
Immediately acting to correct identified hazards
- E.
All of the above
Correct Answer
E. All of the aboveExplanation
The HACCP system involves identifying processes in food production where the risk of contamination is high, developing and implementing a plan to control those identified risks, using reliable parameters to monitor the process, and immediately acting to correct identified hazards. All of these steps are crucial components of the HACCP system, making "All of the above" the correct answer.Rate this question:
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Current Version
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Jun 15, 2023Quiz Edited by
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Feb 08, 2011Quiz Created by
Allenandunwin
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