Table of Contents
- 1 Which of the following is true concerning the safe storage of leftovers?
- 2 Which of the following is an example of food intoxication?
- 3 What is the primary source of dietary mercury?
- 4 Which of the following is the most appropriate method to thaw turkey?
- 5 What is foodborne Toxicoinfection?
- 6 How do sulfites preserve food?
Which of the following is true concerning the safe storage of leftovers?
Leftovers should be stored at a depth of no greater than two inches. 3. Leftovers should only be refrigerated for up to four days.
Which of the following is an example of food intoxication?
Intoxication: occurs from eating a food that contains a toxin produced by bacteria. An example of food intoxication is Clostridium botulinum poisoning. Intoxification: occurs when live bacterial cells are ingested which then produce toxins in the body. An example of food intoxification is Clostridium perfringens.
Which of the following food is most likely to contain sulfites?
Sulfite-Containing Foods. Sulfites are found in dried fruits, molasses, sauerkraut and pickled foods, pre-made gravies and sauces, canned vegetables, condiments, frozen shrimp, dehydrated potatoes, potato chips, jams, and trail mix. Sulfites also occur naturally in some fermented drinks, such as beer and wine.
What is the primary source of dietary mercury?
Fish is the major dietary source of mercury exposure in humans.
Which of the following is the most appropriate method to thaw turkey?
The USDA recommends thawing your turkey in the refrigerator. This is the safest method because the turkey will thaw at a consistent, safe temperature. This method takes some time, so allow one day for each 4 – 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw.
What is foodborne infection and intoxication?
Foodborne infection is caused by the ingestion of food containing live bacteria which grow and establish themselves in the human intestinal tract. Foodborne intoxication is caused by ingesting food containing toxins formed by bacteria which resulted from the bacterial growth in the food item.
What is foodborne Toxicoinfection?
Summary. Gastroenteritis occurs due to ingestion of a large number of viable cells of pathogenic bacteria through food and water. Generally, toxicoinfections involve either sporulation or lysis of bacterial cells, and release toxin(s) from lysed cells in gastrointestinal tract.
How do sulfites preserve food?
Sulfites are primarily used to create a pretty product by stopping the natural browning process of produce. Sulfites also kill bacteria and fungus, giving foods a longer shelf life. And they slow the natural breakdown of vitamin C and A, lending to the claim that sulfites ‘preserve nutrients’.
Is sulfite a preservative?
Sulfites are used as preservatives in foods and beverages to prevent oxidation and bacterial growth. Sulfites are also used to prevent enzymatic and nonenzymatic browning in raw, dried, frozen, and canned vegetables and fruits.