Foodborne illness can come from a variety of sources. Most commonly implicated are bacteria, viruses, parasites, and toxins. Less common examples include fungi, prions, and chemical residues.
Choose the statement below that correctly describes microorganisms and other agents involved in foodborne illness.
- Parasites obtain some benefit from their host but do not cause harm to the host.
- Norovirus, sometimes known as "stomach flu," is a strain of influenza that affects the gastrointestinal tract.
- Bacterial toxins produced by species like Clostridium botulinum can cause paralysis.
- Viruses are not independent cells.
Persistent organic pollutants result when chemicals are released into the environment, absorbed by plants or animals, and travel through the food chain. Examples include mercury, lead, and bisphenol A (BPA).
Choose the statement below that correctly describes persistent organic pollutants (POPs).
- Bisphenol A (BPA) is considered a nerve toxin.
- Lead can be found in old paint, ceramic mugs, or antique porcelain.
- The highest levels of mercury are found in small fish and shellfish like shrimp.
- POP residues have been found in meat and dairy products.
Organic crops are grown without synthetic fertilizers, most pesticides, genetic engineering, or irradiation. Organic farms must also work to conserve soil and water and encourage biodiversity.
Read each of the examples below and choose the product that would be able to carry the "USDA Organic" seal on its package.
- Chicken raised without antibiotics or growth hormones, fed with conventional feed.
- Bread made with whole-wheat flour as the first ingredient and a total of 70% organic ingredients.
- Diced tomatoes made with organic tomatoes, organic tomato juice, and sea salt.
- Tortillas made with genetically-modified corn.