Which of the following is a characteristic of preformed toxins?

Which of the following is a characteristic of preformed toxins?
 A) They cannot inactivated by heating over 140F.
  B) They do not cause any gastrointestinal tract infections.
  C) They are produced after the contaminated food has been ingested.
  D) They cause rapid reactions occurring in 1 to 6 hours.

Q. 2

Shellfish poisoning occurs because:
 A) shellfish produce a toxin called aflatoxin which is poisonous to humans.
  B) certain marine animals consume algae that produce toxic compounds.
  C) large-scale oil spills in the ocean poison shellfish.
  D) shellfish are allergic to certain algae.

Q. 3

Susan, a 16-year-old girl, consumes steak from a fast food center. Later that day, she experiences abdominal discomfort, vomiting, and diarrhea. In this scenario, Susan has most likely contracted infection from (an) _____.
 A) enteric toxin
  B) preformed toxin
  C) allergen
  D) parasite

Q. 4

Food and Drug Administration recommends that homemade apple cider be heated for:
 A) 15 minutes at 100F.
  B) 30 minutes at 155F.
  C) 15 minutes at 155F.
  D) 30 minutes at 100F.

Q. 5

Jenna, an 18-year-old girl, suffers from diarrhea, abdominal discomfort, and cramping one week after swimming in a community pool. Clinical diagnosis shows that Jenna's infection is due to swimming in an untreated swimming pool. In this scenario, Jenna's infection is most likely caused by _____.
 A) Staphylococcus aureus
  B) Clostridium botulinum
  C) Giardia intestinalis
  D) Shigella dysenteriae

Q. 6

To date, the only genetically modified animal approved animal approved for human consumption is a:
 A) species of cow whose meat is more nutritious than farm cows.
  B) variety of chicken that is more disease resistant than farm chicken.
  C) variety of salmon that grows much more quickly than typical farmed salmon.
  D) a species of pig whose meat is more delicious than typical farmed pigs.

Q. 7

To slow or halt the growth of microorganisms, foods should always be refrigerated at a range of 40 to 140F.
  Indicate whether the statement is true or false

Q. 8

When traveling outside of the United States or camping in remote regions of the country, it is advisable for a person at high altitude (more than 2,000 meters above sea level) to boil water for one minute before consumption.
  Indicate whether the statement is true or false