11) The addition of iodine to table salt has decreased : 1201301.
11) The addition of iodine to table salt has decreased the incidence of
A) mad cow disease.
B) typhoid fever.
D) hepatitis A.
12) Which of the following is used as an antioxidant in the processing of food?
A) beet juice
D) sodium ascorbate
13) The main symptom associated with Clostridium botulinum intoxication is
14) Mycotoxins are most commonly found in
A) hamburger and sausage.
B) milk and cheese.
C) peanuts and grains.
D) spinach and tomatoes.
15) Which of the following is NOT one of the body’s protective responses after encountering foodborne microbes?
A) vomiting and diarrhea
B) increased production of white blood cells
D) decreased metabolic rate
16) The original objective in the development of genetically modified organisms (GMOs) was to
A) increase the nutrient composition of food.
B) decrease the cost of food.
C) improve crop protection from pesticides and herbicides.
D) increase the shelf life of foods.
17) Which of the following is most commonly associated with foodborne illnesses?
A) foods of animal origin
18) In which of the following environments does Clostridium botulinum flourish?
C) temperatures below 40°F
D) temperatures above 140°F
19) What are the two types of fungi?
A) spongiforms and molds
B) molds and helminths
C) molds and prions
D) yeasts and molds
20) Which temperature range referred to as the “danger zone” of foodborne illnesses?
A) between 40° and 50°F
B) between 40° and 70°F
C) between 40° and 140°F
D) between 40° and 180°F
11) The addition of iodine to table salt has decreased : 1201301