FNH 200

Midterm Irradiation Nutrient Retention

Waxing cheese is primarily used to prevent:

A. Contamination B. Dehydration C. Fermentation D. Oxidation

Regarding the approval of a food additive, which is FALSE?

A. An ADI lower the PDI leads to restricted use B. [Skipped] C. The Health Protection Branch of Health Canada reviews applications D. The PDI is calculated using data of the average Canadian E. The safety factor of 100 is used to established the no effect level of humans

Which is True?
A. All 'novel foods' have been or contain ingredients that are genetically modified B. "Genetically modify' is defined as intentionally or unintentionally changing heritable traits of plants, animals, or microorganisms C. Some 'novel foods' have been or contain ingredients tha tare genetically modified, but not all D. The term 'novel foods' can be applied to animal and plant products, but not microorganisms

It takes 12 minutes to 100,000 bacterial cell to 100 in a soup with pH 5.4. What is (i) D-value? How long does it take to sterilize it (ii)? A. 3 minutes B. 3 minutes C. 4 minutes D. 4 minutes E. 12 minutes 15 minutes 36 minutes 20 minutes 48 minutes 12 minutes

Which preservation method is also known as 'cold sterilization'?

A. Commercial sterilization B. High temperature short time (HTST) C. Individually quick frozen D. Fermentation some cold foods, such as salami E. Irradiation

What is (are) the preservation principle(s) when irradiation is used to preserve foods?
i. Direct damage of the genetic materials ii. Formation of excess amount of high energy free radicals which inactivate microorganisms iii. Formation of excess amount of high energy free radicals which inactivate enzymes iv. Formation of antimicrobial agent v. Creation of radioactive foods A. i, ii, iv B. i, iii, iv C. i, ii, iii, iv D. i, ii, iii, iv, and v

The D-value for E. coli O157: H7 in beef patties is 1.2 kGy. Will this process be approved? A. Yes, E. coli O157:H7 is a deadly bacteria and we must do everything to eliminate it from our food system B. Yes, the D-value is less than the maximum permitted dosage C. No, the 5D process of this product will require a dosage more than the permitted dosage D. No, the 12D process of this product will require a dosage more than the permitted dosage

When the image on the right is seen on a can of beef and vegetable stew at Safeway, it indicates:
i. This can product has been treated with irradiation ii. The beef (8% by weight) in the can has been treated with irradiation iii. The onion (2% by weight) in the can has been treated with irradiation iv. The potato (8% by weight) in the can has been treated with irradiation A. i B. ii C. iii, iv C. ii, iii, iv D. i, ii, iii, iv

Which preservation method results in a nutritive quality closest to that of fresh, raw foods?
A. High temperature short time only B. Ultra high temperature with aseptic packaging only C. Freezing only D. Fermentation only E. Irradiation only

Rate the stability of the following nutrients in a canned tomato soup pH 5.4 Vitamin A Vitamin C Calcium A. Vitamin A > Vitamin C > Calcium B. Vitamin C > Vitamin A > Calcium C. Vitamin C > Calcium > Vitamin A D. Calcium > Vitamin A > Vitamin C E. Calcium > Vitamin C > Vitamin A

Examples of Restoration, Fortification, and Enrichment in shelf-stable orange juice

i. Vitamin C added ii. Vitamin C, Vitamin D and calcium added iii. Vitamin C, Vitamin D and calcium added to juice with claim to prevent osteoporosis A. Restoration (i); fortification (ii); enrichment (iii) B. Restoration (i); fortification (iii); enrichment (ii) C. Restoration (ii); fortification (i); enrichment (iii) D. Restoration (iii); fortification (i); enrichment (ii) E. Restoration (iii); fortification (ii); enrichment (i)