Areas of Concern for Food and Drug Administration Review Questions with complete Solutions Graded A+

Areas of Concern for Food and Drug Administration Review Questions with complete Solutions Graded A+ Food and Drug Administration (FDA) - Answers Federal agency responsible for ensuring safety of dietary supplements and processed foods Microbial foodborne illness - Answers Illness caused by minute organisms in food Natural toxins in foods - Answers Toxins produced by plants to fend off diseases and predators Residues in food - Answers Chemical residues from pesticides that accumulate in the food chain Nutrients in foods - Answers Essential components in food that provide nourishment Intentional approved food additives - Answers Additives added to food for specific purposes and approved by FDA Genetically engineered foods - Answers Foods produced from organisms with altered DNA Centers for Disease Control and Prevention (CDC) - Answers Branch of US Department of Health and Human Services responsible for monitoring and reporting foodborne illnesses Environment Protection Agency (EPA) - Answers Federal agency responsible for regulating pesticides and establishing water quality standards Food and Agriculture Organization (FAO) - Answers International agency part of the United Nations that regulates pesticide use US Department of Agriculture (USDA) - Answers Federal agency responsible for enforcing standards for meat, poultry, and eggs, conducting nutrition research, and educating the public Microbes - Answers Minute organisms too small to observe without a microscope Pathogens - Answers Bacteria, viruses, fungi, and other microbes capable of causing illness Infection agents - Answers Microbes that cause illness by infecting the body Intoxication - Answers Illness caused by consuming toxins produced by microbes Enterotoxins - Answers Poisons that act on mucus membranes Neurotoxins - Answers Poisons that act on the cells of the nervous system Clostridium botulinum - Answers Bacterium that causes botulism, a potentially fatal foodborne illness Staphylococcus aureus - Answers Bacterium that can cause foodborne illness and produces toxins Shiga toxin - Answers Toxin produced by E. coli bacterium that can result in hemolytic uremic syndrome Campylobacteria - Answers Bacterium commonly found in raw poultry, unpasteurized milk, and contaminated water that can cause foodborne illness Clostridium and Perfringens - Answers Bacterium commonly found in meats and meat products held at specific temperatures that can cause foodborne illness E. coli - Answers Bacterium commonly found in undercooked ground beef, unpasteurized milk and juices, raw fruits and vegetables, contaminated water, and person-to-person contact that can cause foodborne illness Norovirus - Answers Virus commonly found in person-to-person contact, raw foods, salads, and sandwiches that can cause foodborne illness Salmonella - Answers Bacterium commonly found in raw or undercooked eggs, meats, poultry, raw milk, and other dairy products that can cause foodborne illness Toxoplasma and gondii parasite - Answers Parasite commonly found in raw or undercooked meat, contaminated water, raw goat's milk, and ingestion after contact with infected cat feces that can cause foodborne illness Bloody Stools - Answers Symptom of foodborne illness characterized by blood in the stool Dehydration - Answers Symptom of foodborne illness characterized by excessive loss of body fluids Diarrhea of more than 3 days' duration - Answers Symptom of foodborne illness characterized by prolonged episodes of loose or watery stools Fever of longer than 24 hours' duration - Answers Symptom of foodborne illness characterized by elevated body temperature lasting more than a day Headache with muscle stiffness and fever - Answers Symptom of foodborne illness characterized by headache, muscle stiffness, and fever Numbness, muscle weakness, tingling sensations in the skin - Answers Symptom of foodborne illness characterized by numbness, muscle weakness, and tingling sensations in the skin Rapid heart rate, fainting, dizziness - Answers Symptom of foodborne illness characterized by rapid heart rate, fainting, and dizziness Severe intestinal cramps - Answers Symptom of foodborne illness characterized by severe cramping in the intestines Difficulty Breathing - Answers Warning sign of botulism, a potentially fatal foodborne illness, characterized by difficulty in breathing Difficulty swallowing - Answers Warning sign of botulism, a potentially fatal foodborne illness, characterized by difficulty in swallowing Double vision - Answers Warning sign of botulism, a potentially fatal foodborne illness, characterized by double vision Weak Muscles - Answers Warning sign of botulism, a potentially fatal foodborne illness, characterized by weak muscles Pasteurization - Answers Treatment of milk, juices, or eggs with heat sufficient to kill certain pathogenic microbes Batch numbering - Answers Assigning a unique number to a batch of food for tracking purposes Freshness dates - Answers Dates specified to indicate the quality and freshness of food Seals, wrappers, safety 'buttons' - Answers Packaging elements used to ensure the safety and integrity of food products Sell By - Answers Date specifying the shelf life of food, after which it may still be safe for consumption if handled and stored properly Best If Used By - Answers Date specifying the last date the food will be of the highest quality, although it may still be safe for consumption if handled and stored properly Expiration Date - Answers Date indicating the last day the food should be consumed, after which it should be discarded Pack Date - Answers Date indicating the day the food was packaged or processed Cross-contamination - Answers Transfer of harmful bacteria from one food to another through contact DANGER ZONE 40-140F - Answers Temperature range in which bacteria can grow rapidly in food Safe Food storage - Answers Proper storage of food to prevent bacterial growth and foodborne illnesses Animal Products - Answers Foods derived from animals that are most likely to cause foodborne illnesses Chopped or ground - Answers Foods that are chopped or ground, increasing the surface area for bacterial contamination