Which of the following foods is the LEAST likely to cause foodborne illness?
1.Canned foods
2.Fresh fruits
3.Raw meat and fish
4.Unpasteurized milk and juices
Q. 2All of the following are characteristics of prions EXCEPT:
1.a prion is a deformed protein.
2.prions are easily broken down and disrupted.
3.prions form spongy areas of tissues.
4.prions are not living organisms.
Q. 3The mechanism by which Staphlococcus aureus causes nearly 200,000 foodborne illness cases a year is:
1.invasion of intestinal cells.
2.production of intestinal toxins.
3.production of toxins while in foods.
4.residence in the intestine.
Q. 4How would you describe yourself?
1.Omnivore
2.Lactovegetarian
3.Lacto-ovo-vegetarian
4.Vegan
Q. 5Do you think the FDA should require produce from genetically-modified plants (or foods containing it) to be labeled as such?
1.No
2.Yes
3.Undecided
Q. 6Deamination of amino acids produces the toxic substance ammonia, which is converted to:
1.amino acids.
2.energy.
3.urea.
4.nitrogen compounds for body.
Q. 7Digestion of protein begins in the:
1.mouth.
2.large intestine.
3.small intestine.
4.stomach.
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