2020 Food Safety(Fudan University) 最新满分章节测试答案
- 3.Chapter three Chemical contamination 3.2Chemical contaminaiton unit test
- 6.Chapter six Food poisoning 6.2Food poisoning unit test
- 2.Chapter two Microbial contamination 2.2 Microbial contamination and its prevention unit test
- 5.Chapter five Various management of food hygiene 5.2Various management of food hygiene unit test
- 7.Chapter seven Food safety evaluation 7.2Food safety evaluation unit test
- 4.Chapter four Food additives 4.2Food additives unit test
- 1.Chapter one Introduction 1.2Food safety overview unit test
本答案对应课程为:点我自动跳转查看
本课程起止时间为:2020-12-09到2021-09-19
本篇答案更新状态:已完结
3.Chapter three Chemical contamination 3.2Chemical contaminaiton unit test
1、 问题:The cause of the Minamata Disease incident in Japan is ( ) Pollution in food .
选项：
A:Mercury
B:Phosphorus
C:Cadmium
D:Dioxins
答案: 【Mercury】
2、 问题:Which pesticide is the most widely used pesticide in China?
选项：
A:Organophosphorus
B:Carbamate
C:Organic arsenic
D:Organochlorines
答案: 【Organophosphorus】
3、 问题:Which statement in following list is not true about “lean meat powder”
选项：
A:It can promote fat decomposition, enhance protein synthesis and accelerate animal growth
B:Including clenbuterol hydrochloride, salbutamol, etc.
C:It can be destroyed by cooking heating
D:It is a kind of β-Adrenergic receptor agonist
答案: 【It can be destroyed by cooking heating】
4、 问题:N-Nitroso compounds in food have potential carcinogenic effects and their main target organ is
选项：
A:Liver
B:Kidney
C:Gastrointestinal tract
D:Blood cell
答案: 【Liver】
5、 问题:Which of the following foods has the greatest risk of aromatic contamination
选项：
A:Roast meat
B:Bacon
C:Beer
D:Bread
答案: 【Roast meat】
6.Chapter six Food poisoning 6.2Food poisoning unit test
1、 问题:Which of the following epidemiological features of bacterial food poisoning are incorrectly described?
选项：
A:High morbidity rate
B:Large variations in mortality rates depending on the causative agent
C:Plant foods are the main foodstuffs causing bacterial food poisoning
D:A. Common bacterial food poisoning is characterized by a short course of illness, rapid recovery, good prognosis and low mortality rate
答案: 【Plant foods are the main foodstuffs causing bacterial food poisoning】
2、 问题:Regarding to Salmonella food poisoning, which of the following is correct?
选项：
A:Salmonella is a Gram-positive bacterium.
B:Incidence is influenced by the number of live bacteria, their type and individual susceptibility.
C: Most Salmonella food poisoning is of the sepsis type.
D:A. The longer the incubation period, the more severe the disease.
答案: 【Incidence is influenced by the number of live bacteria, their type and individual susceptibility.】
3、 问题:With regard to nitrite poisoning, which of the following statement is correct?
选项：
A: Higher levels of nitrite in fresh vegetables.
B:The gastrointestinal proliferation of nitrite-reducing bacteria in the gastrointestine occurs when the stomach acid concentration of the organism increases.
C:The main antidote applied is methylene blue.
D:A. Generally slow onset.
答案: 【The main antidote applied is methylene blue.】
4、 问题:What is the category of food poisoning in which allergy is the main symptom?
选项：
A:Blowfish poisoning
B:Rye poisoning
C:Tuna poisoning
D:Dinoflagellate poisoning
答案: 【Tuna poisoning】
2.Chapter two Microbial contamination 2.2 Microbial contamination and its prevention unit test
1、 问题:What is the significance of the aerobic plate count in food hygiene?
选项：
A:Reflect the cleanliness of the food
B:Reflect the degree of food hazards to human health
C:Reflect the degree of food contamination by feces
D:Reflect the degree of food contamination by pathogenic bacteria
E:Reflect the degree of food spoilage
答案: 【Reflect the cleanliness of the food】
2、 问题:What is the significance of coliform in food hygiene?
选项：
A: Reflect the cleanliness of food
B:Reflect the degree of food spoilage
C:As an indicative bacteria for food contaminated by intestinal pathogenic bacteria
D:Reflect the degree of food hazards to human health
E:Predict the shelf life of food
答案: 【As an indicative bacteria for food contaminated by intestinal pathogenic bacteria 】
3、 问题:What is the main target organ of aflatoxin?
选项：
A:Heart
B:Brain
C:Kidney
D:Liver
E:Stomach
答案: 【Liver】
4、 问题: What is the most carcinogenic of aflatoxins?
选项：
A:AFB1
B:AFM1
C:AFG1
D:AFB2
E: AFM2
答案: 【AFB1 】
5、 问题:Which of the following foods are most susceptible to aflatoxin B1 contamination?
选项：
A: Soy
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