Match the correct answer with the appropriate term.

Question

_______ 1. Term referring to a substance’s ability to harm living organisms at high concentrations
_______ 2. Term referring to a circumstance in which harm is possible under normal use conditions
_______ 3. Organism producing the most common food toxin in the United States
_______ 4. The gradual gathering of contaminants in the flesh of animals high on the food chain
_______ 5. Toxic compound found in brussels sprouts, broccoli, and bok choy
_______ 6. Narcotic-like substance found in potato sprouts
_______ 7. Chemicals used to control insects and other organisms on plants, vegetables, fruits, and animals
_______ 8. Organism responsible for the most foodborne infections resulting in death
_______ 9. Crops that are grown and processed according to USDA regulations defining the use of synthetic fertilizers, herbicides, insecticides, fungicides, preservatives, and other chemical ingredients
_______ 10. General term for antimicrobial agents, antioxidants, and other agents that retard spoil
_______ 11. List of food additives that have long been in use and are scientifically safe
_______ 12. Compound formed when carbohydrate-rich foods are cooked at high temperatures
_______ 13. Nitrites combined with amines
_______ 14. Organization that certifies food colors
_______ 15. An artificial sweetener banned in the early 1980s
_______ 16. A preservative commonly used to slow the development of off-flavors, odors, and color changes
_______ 17. A sodium salt used as a flavor enhancer
_______ 18. Hormone produced naturally in a cow that promotes growth and milk production
_______ 19. Microorganism in water flushed out by reverse osmosis
_______ 20. Organization that ensures public water systems meet minimum health standards


a. BGH
b. BHT
c. EPA
d. FDA
e. MSG
f. Listeria
g. Organic
h. Saccharine
i. Hazard
j. Acrylamide
k. Toxicity
l. Solanine
m. Staphylococcus aureus
n. Goitrogen
o. Nitrosamines
p. Bioaccumulation
q. Preservatives
r. Pesticides
s. Giardia
t. GRAS

Answer 1

1. Term referring to a substance’s ability to harm living organisms at high concentrations
ANSWER: k
2. Term referring to a circumstance in which harm is possible under normal use conditions
ANSWER: i
3. Organism producing the most common food toxin in the United States.
ANSWER: m
4. The gradual gathering of contaminants in the flesh of animals high on the food chain
ANSWER: p
5. Toxic compound found in brussels sprouts, broccoli, and bok choy
ANSWER: n
6. Narcotic-like substance found in potato sprouts
ANSWER: l
7. Chemicals used to control insects and other organisms on plants, vegetables, fruits, and animals.
ANSWER: r
8. Organism responsible for the most foodborne infections resulting in death
ANSWER: f
9. Crops that are grown and processed according to USDA regulations defining the use of synthetic fertilizers, herbicides, insecticides, fungicides, preservatives, and other chemical ingredients
ANSWER: g
10. General term for antimicrobial agents, antioxidants, and other agents that retard spoil
ANSWER: q
11. List of food additives that have long been in use and are scientifically safe
ANSWER: t
12. Compound formed when carbohydrate-rich foods are cooked at high temperatures
ANSWER: j
13. Nitrites combined with amines
ANSWER: o
14. Organization that certifies food colors
ANSWER: d
15. An artificial sweetener banned in the early 1980s
ANSWER: h
16. A preservative commonly used to slow the development of off-flavors, odors, and color changes
ANSWER: b
17. A sodium salt used as a flavor enhancer
ANSWER: d
18. Hormone produced naturally in a cow that promotes growth and milk production
ANSWER: a
19. Microorganism in water flushed out by reverse osmosis
ANSWER: s
20. Organization that ensures public water systems meet minimum health standards
ANSWER: c