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22 May 2022, 21:30
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Question 1
B
Be sure to select an answer first to save it in the Error Log before revealing the correct answer (OA)!
Difficulty:
5%
(low)
Question Stats:
89% (01:29) correct
11%
(01:34) wrong
based on 148
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Time
Result
Not Attempted Yet
Question 2
E
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Difficulty:
5%
(low)
Question Stats:
89% (00:29) correct 11%
(00:40) wrong
based on 130
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History
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Result
Not Attempted Yet
Question 3
A
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Question Stats:
85% (00:33) correct 15%
(00:41) wrong
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Question 4
C
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E
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Question 6
C
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90% (00:28) correct 10%
(01:11) wrong
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A more serious hazard associated with canned food is botulism, the potentially fatal form of food poisoning that may result if the food is not heated for a sufficient period of time to a temperature high enough to kill all Clostridium botulinum (or C. botulinum) spores. C. botulinum is an anaerobic (an = without; aerobic = air) organism that thrives in the absence of oxygen, a condition nicely fulfilled by a sealed can. If a low-acid food (such as green beans or peas or potatoes) is incorrectly canned, botulinum spores not destroyed by high heat during the canning process may produce a toxin that can kill by paralyzing muscles, including the heart muscle and the muscles that enable you to breathe.
To avoid potentially hazardous canned food, don’t buy, store, or use any can that is:
-Swollen: The swelling suggests that bacteria are growing inside and producing gas.
-Damaged, rusted, or deeply dented along the seam: A break in the can permits air to enter and may promote the growth of organisms other than C. botulinum.
To avoid potentially hazardous canned food, don’t buy, store, or use any can that is:
-Swollen: The swelling suggests that bacteria are growing inside and producing gas.
-Damaged, rusted, or deeply dented along the seam: A break in the can permits air to enter and may promote the growth of organisms other than C. botulinum.
1. What two characteristics should customers buying food packaged in metal cans for consumption avoid?
(A) Heated and lacking in oxygen
(B) Swollen and damaged
(C) Rusted and heated
(D) Swollen and boiled
(E) Exposed to oxygen and damaged
(A) Heated and lacking in oxygen
(B) Swollen and damaged
(C) Rusted and heated
(D) Swollen and boiled
(E) Exposed to oxygen and damaged
2. The bulleted points in this passage play what role?
(A) They provide anecdotal evidence to support the main paragraph.
(B) They contradict the main paragraph.
(C) They provide an alternative to the main paragraph.
(D) They present the same evidence as what’s in the main paragraph.
(E) They provide a helpful list of characteristics to look for that is drawn from the main paragraph.
(A) They provide anecdotal evidence to support the main paragraph.
(B) They contradict the main paragraph.
(C) They provide an alternative to the main paragraph.
(D) They present the same evidence as what’s in the main paragraph.
(E) They provide a helpful list of characteristics to look for that is drawn from the main paragraph.
3. Which of the following statements most accurately captures the main point of the passage?
(A) Botulism is a serious health hazard, but there are steps you can take to avoid the risk of mistakenly consuming it.
(B) Food must be heated to a high enough temperature to kill botulism spores.
(C) C. Botulism is one of the greatest threats facing our collective health today.
(D) Canned food is deadly and should be avoided.
(E) Never buy a can that is swollen.
(A) Botulism is a serious health hazard, but there are steps you can take to avoid the risk of mistakenly consuming it.
(B) Food must be heated to a high enough temperature to kill botulism spores.
(C) C. Botulism is one of the greatest threats facing our collective health today.
(D) Canned food is deadly and should be avoided.
(E) Never buy a can that is swollen.
4. Use the information in the passage to choose the word that most likely means something close to without or lacking water.
(A) By hydration
(B) Unhydration
(C) Anhydration
(D) Hydrationless
(E) Innohydration
(A) By hydration
(B) Unhydration
(C) Anhydration
(D) Hydrationless
(E) Innohydration
5. Which of the following would be the best substitute for the word toxic as used in the passage?
(A) Destabilizer
(B) Germ
(C) Adhesive
(D) Deferral
(E) Poison
(A) Destabilizer
(B) Germ
(C) Adhesive
(D) Deferral
(E) Poison
6. Based on the information in this passage, what would be the safest approach to consuming food in cans?
(A) Do not consume food in cans.
(B) Boil all food packaged in cans before consuming it.
(C) Carefully check cans for swelling, damage, rust or deep dents, and do not consumer the food therein if you notice any of these.
(D) Do not consume canned low-acid foods such as potatoes.
(E) There’s no way to detect botulism, so all you can do is hope you don’t happen upon a can that contains it.
(A) Do not consume food in cans.
(B) Boil all food packaged in cans before consuming it.
(C) Carefully check cans for swelling, damage, rust or deep dents, and do not consumer the food therein if you notice any of these.
(D) Do not consume canned low-acid foods such as potatoes.
(E) There’s no way to detect botulism, so all you can do is hope you don’t happen upon a can that contains it.
Nutrition For Dummies by Carol Ann Rinzler
08 Jan 2026, 04:53
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Quote:
The passage discusses the potential danger of botulism from improperly canned foods and provides guidelines for avoiding contamination. It explains how botulinum spores can thrive in sealed cans and produce toxins that can lead to fatal poisoning. The passage emphasizes the importance of checking the can's condition to prevent botulism.
1. What two characteristics should customers buying food packaged in metal cans for consumption avoid?
(A) Heated and lacking in oxygen
(B) Swollen and damaged
(C) Rusted and heated
(D) Swollen and boiled
(E) Exposed to oxygen and damaged
The passage lists characteristics to avoid when buying canned food: swollen cans, which suggest bacteria growth, and cans that are damaged, rusted, or deeply dented, as they allow air to enter and may promote the growth of harmful organisms.
Answer: (B)
2. The bulleted points in this passage play what role?
(A) They provide anecdotal evidence to support the main paragraph.
(B) They contradict the main paragraph.
(C) They provide an alternative to the main paragraph.
(D) They present the same evidence as what’s in the main paragraph.
(E) They provide a helpful list of characteristics to look for that is drawn from the main paragraph.
The bulleted points in the passage offer specific advice on what to look for when purchasing canned food to avoid the risk of botulism, which is drawn directly from the main paragraph.
Answer: (E)
3. Which of the following statements most accurately captures the main point of the passage?
(A) Botulism is a serious health hazard, but there are steps you can take to avoid the risk of mistakenly consuming it.
(B) Food must be heated to a high enough temperature to kill botulism spores.
(C) C. Botulism is one of the greatest threats facing our collective health today.
(D) Canned food is deadly and should be avoided.
(E) Never buy a can that is swollen.
The main point of the passage is to emphasize the serious health risks posed by botulism and provide practical steps to avoid the risk, such as checking cans for certain characteristics.
Answer: (A)
4. Use the information in the passage to choose the word that most likely means something close to without or lacking water.
(A) By hydration
(B) Unhydration
(C) Anhydration
(D) Hydrationless
(E) Innohydration
The term "anaerobic" in the passage refers to a condition lacking oxygen. "Anhydration" most closely fits the meaning of lacking water, aligning with the passage's use of "anaerobic" for the absence of oxygen.
Answer: (C)
5. Which of the following would be the best substitute for the word toxic as used in the passage?
(A) Destabilizer
(B) Germ
(C) Adhesive
(D) Deferral
(E) Poison
The passage describes botulism as a poison, so "poison" is the most accurate substitute for the word "toxic" in this context.
Answer: (E)
6. Based on the information in this passage, what would be the safest approach to consuming food in cans?
(A) Do not consume food in cans.
(B) Boil all food packaged in cans before consuming it.
(C) Carefully check cans for swelling, damage, rust or deep dents, and do not consumer the food therein if you notice any of these.
(D) Do not consume canned low-acid foods such as potatoes.
(E) There’s no way to detect botulism, so all you can do is hope you don’t happen upon a can that contains it.
The safest approach to consuming canned food is to carefully inspect the cans for swelling, damage, rust, or deep dents and avoid consuming food from cans showing these signs.
Answer: (C)
