Please answer all questions.

1		Food additives may be used to:
			A)	destroy nutrients.
			B)	disguise faulty products.
			C)	deceive customers.
			D)	enhance appearance.
2		Food additives widely used for many years without apparent ill effects are on the _____ list.
			A)	FDA
			B)	GRAS
			C)	additive safety
			D)	Delaney
3		Vitamin C and vitamin E, BHA and BHT, and sulfites are all ______ in foods.
			A)	antioxidants.
			B)	flavor enhancers.
			C)	antimicrobial agents.
			D)	incidental food additives.
4		It is unwise to thaw meats or poultry:
			A)	in a microwave oven.
			B)	in the refrigerator.
			C)	under cool running water.
			D)	at room temperature.
5		Salmonella bacteria are usually spread via:
			A)	raw meats, poultry, and eggs.
			B)	pickled vegetables.
			C)	home-canned vegetables.
			D)	raw vegetables.
6		The most common cause of foodborne illness is the presence of what in foods?
			A)	bacteria
			B)	chemical preservatives
			C)	viruses
			D)	molds
7		The Delaney clause states:
			A)	there is a threshold for carcinogens.
			B)	the generally recognized as safe (GRAS) list must be reviewed every 5 years.
			C)	no substance either introduced or reevaluated after 1958 that is shown to be carcinogenic can be knowingly added to foods.
			D)	additives must be evaluated for safety.
8		The factor that is least important to control in order to limit foodborne illness is:
			A)	presence of pesticides.
			B)	presence of microorganisms.
			C)	temperature of food.
			D)	time of incubation.
9		Incidental additives include:
			A)	oils and fats in the forms of shortenings.
			B)	substances that provide a major calorie contribution to the food, such as sugar.
			C)	substances often used at home, such as vanilla and garlic.
			D)	minerals from cooking vessels.
10		Ancient methods of food preservation include:
			A)	pasteurizing and sterilizing.
			B)	canning, blanching, and irradiating.
			C)	freezing and boiling.
			D)	drying, smoking, and fermenting.
11		Regulation of most food additives in the United States is the responsibility of the:
			A)	Environmental Protection Agency (EPA).
			B)	United States Department of Agriculture (USDA).
			C)	Food and Drug Administration (FDA).
			D)	Center for Disease Control and Prevention (CDC).
12		Aflatoxins:
			A)	are linked to cancer in animals.
			B)	are intentional food additives.
			C)	occur only in corn and peanut products.
			D)	are on the GRAS list.
13		Solanine is:
			A)	not known to be harmful to humans.
			B)	a naturally occurring toxin found in green parts of potatoes.
			C)	a naturally occurring toxin found in shellfish.
			D)	a toxin that grows on corn and peanut products.
14		Substances used to preserve foods by lowering the pH are:
			A)	vinegar and citric acid.
			B)	smoke and irradiation.
			C)	baking powder and soda.
			D)	salt and sugar.
15		Antioxidants that prevent rancidity include:
			A)	smoke.
			B)	salt.
			C)	sugar.
			D)	BHT and BHA.
16		Food can be kept for long periods of time by adding salt or sugar because these substances:
			A)	make the food too acidic for spoilage to occur.
			B)	bind to water, thereby making it unavailable to the microorganisms.
			C)	kill microorganisms.
			D)	dissolve the cell walls in plant foods.
17		A danger of using home-canned food if the processing has been inadequate is:
			A)	cancer.
			B)	botulism.
			C)	excessive nutrient loss.
			D)	excessive tin in the juice.
18		Nitrite prevents the growth of:
			A)	clostridium botulinum.
			B)	clostridium perfringens.
			C)	staphylococcus aureus.
			D)	yeasts.
19		The foodborne illness organism often associated with small cuts and boils is:
			A)	listeria.
			B)	staphylococcus.
			C)	clostridium botulinum.
			D)	salmonella.
20		Bacteria that can grow in the absence of oxygen are called:
			A)	anaerobes.
			B)	molds.
			C)	aerobes.
			D)	yeasts.
21		The organisms used in the process of fermentation:
			A)	metabolize all the oxygen in food.
			B)	produce water in the food.
			C)	utilize all the nutrients in a food.
			D)	produce products, such as acids, that inhibit the growth of other organisms.
22		Keeping food above 140o F (60o C):
			A)	increases microbial growth.
			B)	slows chemical deterioration.
			C)	decreases chemical reactions.
			D)	reduces the growth of pathogens.
23		Those at greatest risk for foodborne illness include:
			A)	pregnant woman.
			B)	infants and children.
			C)	immunosuppressed individuals.
			D)	all of the above.
24		__________ of food can destroy cell membranes and attack DNA and proteins, thus preventing microorganism growth.
			A)	Pasteurization
			B)	Irradiation
			C)	Fermentation
			D)	All of the above
25		__________ cause wheezing, hires, diarrhea, and other symptoms in some people, and thus are regulated closely by FDA.
			A)	nitrites
			B)	emulsifiers
			C)	sulfites
			D)	colors