Exam 2022 Flashcards
What is the maximum temperature where poultry meat can be? Only one answer is correct
- 3 C
- 4 C
- 7 C
- 10 C
- 4 C
Which is hard cheese?
- cheddar
- edame
- parmesan
- gouda
- cheddar
- parmesan
What do we put in the meat products?
- Pea protein
- Soy
- Milk protein
- Fish flour
- Pea protein
- Soy
Choose the correct statements:
- Nitroimidazole are compounds that are permitted for therapeutic purposes but not for increase yields in food producing animals
- Nitroimidazole may not be used for treatment or increase of yield in food producing animals
- Nitrofurans re compounds that are permitted for therapeutic purposes but not for increase of yield in food producing animals
- Nitrofuran shall not be used in food producing animals for therapeutic or yield enhancement purposes
- Nitroimidazole may not be used for treatment or increase of yield in food producing animals
- Nitrofuran shall not be used in food producing animals for therapeutic or yield enhancement purposes
Factors influencing deterioration
- Internal factor such as ph, redox potential, water activity
- External factors such as ph, redox potential, water activity
- Internal factors of temperature, humidity, airspace composition
- External factors of temperature, humidity, airspace composition
- Internal factor such as ph, redox potential, water activity
- External factors of temperature, humidity, airspace composition
What are the characteristics of calpains?
- Plays a role in maturation of poultry meat
- Plays a role in ripening of fish meat
- Breakdown of connective tissue proteins
- Breakdown of sarcolemma proteins
- Plays a role in maturation of poultry meat
- Breakdown of connective tissue proteins
In the antemortem examination we do?
- Rectal examination
- Visual inspection
- Temperature measurement
- Visual inspection
- Temperature measurement
Factors affecting the deterioration of minced meat?
- Anaerobic psychrophilic
- Aerobic psychrophilic
- Redox potential increase during deterioration
- Redox potential decrease during deterioration
- Aerobic psychrophilic
- Redox potential decrease during deterioration
In which food does a primary infection occur?
- Minced meat
- Sausages
- Eggs
- Vegetables
- Eggs
- Vegetables
Choose the correct statements:
- Salmonella mainly in egg dishes
- Salmonella mainly in raw poultry meat
- Campylobacter mainly in eggs
- Campylobacter mainly in raw poultry meat
- Salmonella mainly in egg dishes
- Campylobacter mainly in raw poultry meat
Choose the correct statements:
- The production areas of live bivalve molluscs are determined by the toxin producing capacity of planktons
- The production areas for live bivalve molluscs are determined on the basis of the possibility of contamination with feces
- Mussels collected from class B areas are only fit for human consumption only after heat treatment
- Mussels collected from class A areas are fit for human consumption only after prolonged washing
- The production areas for live bivalve molluscs are determined on the basis of the possibility of contamination with feces
- Mussels collected from class B areas are only fit for human consumption only after heat treatment
Quick/Fast curing:
- With nitrite
- With nitrate
- With nitrite and tumbler
- Injected with nitrate and a needle
- With nitrite and tumbler
- Injected with nitrate and a needle
Choose the correct statements:
- Salmonella is thermophilic
- Salmonella is mesophilic
- Listeria is mesophilic
- Listeria is psychrotrophic/philic
- Salmonella is mesophilic
- Listeria is psychrotrophic/philic
Accountable colonies
- 150/petri dish
- 300/petri dish
- 150/membrane
- 300/membrane
- 300/petri dish
- 150/membrane
What remains in the end of the butter churning
- Butter
- Whey
- Buttermilk
- Water
- Butter
- Buttermilk
Ante-mortem I inspection
- The food chain information is provided by the veterinarian
- The food chain information is provided by the farmer
- The food chain information is checked at the farm
- The food chain information is checked at the slaughterhouse
- The food chain information is provided by the farmer
- The food chain information is checked at the slaughterhouse
During butter production we are not left behind
- whey
- oil
- butter
- buttermilk
- whey
- oil
What are the direct cell count determination procedures?
- Biuret
- ATP ase test
- Membrane filtration
- Spreading
- Membrane filtration
- Spreading
Is there a bacteria which survives pasteurization?
Coxiella burnetti + MAP
Which is true?
a) F0 is the heat treatment value
B) F0 is the heat treatment equivalent
c) F0 is a microbiological characteristic
D) F0 is a technological characteristic
a) F0 is the heat treatment value
D) F0 is a technological characteristic
Sour products:
- sour cream
- Curd
- kefir
- butter
- sour cream
- kefir
What does Salmonella break down?
- Lysine
- Carbamide
- Lactose
- Other
- Lysine
- Other (glucose, produce H2s)
Which bacteria can be found physiologically in dairy cattle`s teats?
- G+
- G-
- Aerob
- Anaerob
- G+
- Aerob
In case of rabbit butchering when is it allowed to have the meat inspection?
- During bleeding
- During skinning
- During evisceration
- In the beginning of cooling
- During skinning
- During evisceration
Which is correct?
- L. Monocytogenes acid resistant
- L. Monocytogenes salt resistant
- L. Monocytogenes temperature resistant
- L. Monocytogenes can be eliminated by pasteurization
- L. Monocytogenes salt resistant
- L. Monocytogenes can be eliminated by pasteurization
Which is correct?
- Yeast water activity is higher then bacterias
- Yeast water activity is lower than bacteria
- Mould water activity is lower than bacteria
- Mould water activity is higher then bacteria
- Yeast water activity is lower than bacteria
- Mould water activity is lower than bacteria
Heat treated milk can be secondary infected by..
- Listeria
- Aspergillus flavus
- Yeast
- Bacillus cereus
- Listeria
- Bacillus cereus
Which disease is a zoonosis?
- Atypical mycobacteriosis of swine
- Swine erysipelas
- Mycoplasma pneumonia of swine
- Actinobacillus pleuropneumonia of swine
- Atypical mycobacteriosis of swine
- Swine erysipelas
Which methods are suitable for determining the number of living cells?
- pour-plate method
- ATP measurement
- membrane filtration
- protein determination
- pour-plate method
- membrane filtration
Mark the correct answers:
- E. coli is indole-positive
- E. coli uses citrate as the only carbon source
- E. coli performed mixed acid fermentation
- E. coli performs butanediol fermentation
- E. coli is indole-positive
- E. coli performed mixed acid fermentation
Which of the following information shall be labelled on the frozen stored product?
- Name of employee who received the goods
- Use-by date
- Intended use
- Exact name of the product
- Use-by date
- Exact name of the product
Which operation requires approval based on the 853/2004/EC regulation?
- Game processing
- Primary production
- Egg collection
- Wholesale of products of animal origin
- Game processing
- Wholesale of products of animal origin
Registered (only)
• Primary production
• Transport operation
• Storage of products not requiring temperature control
• Retail operators
Approved
• The other businesses handling products of animal origin
Choose the correct statements:
- Any fresh meat of pigs or cattle put on the market without health marking (meat stamp) shall be regarded as an illegal distribution
- Any fresh meat of pigs or cattle put on the market without identification marking shall be regarded as illegal distribution
- The health mark (meat stamp) shall include the approval number of the concerned establishment, but it is not included in the identification marking
- Both the health mark and the identification marking shall include the approval number of the concerned establishment
- Any fresh meat of pigs or cattle put on the market without health marking (meat stamp) shall be regarded as an illegal distribution
- Both the health mark and the identification marking shall include the approval number of the concerned establishment
What are the advantages of combining chromatographic and mass sepctrometric methods?
- More reliable qualitative analysis
- More sensitive quantitative analysis
- More cost-effective procedures
- All statements are true
- More reliable qualitative analysis
- More sensitive quantitative analysis
Which one is a microbial growth inhibition test?
- ROSA test
- Delvotest
- KIS test
- Snap test
- Delvotest
- KIS test
Which of these cheeses are belonging to the hard cheese category?
- Cheddar
- Emmentaler
- Gouda
- Edam
- Cheddar
- Emmentaler
Which microbes should be tested for egg products under Regulation (EC) 2073/2005?
- Salmonella
- Enterobacteriaceae
- coagulase-positive Staph.
- E. coli
- Salmonella
- Enterobacteriaceae
How did we judge the color changes after curing?
- With human eyes and instrumental analysis
- Only with subjective methods
- Both subjective and objective methods
- Only with objective methods
- With human eyes and instrumental analysis
- Both subjective and objective methods
What are the roles of smoking?
- Preservation
- Color development
- To fasten oxidation process
- To inhibit the toxin production of Clostridium botulinum
- Preservation
- Color development
Choose the correct answer:
- In case of food poisoning, the causative agent produces exotoxins in the food
- In case of food poisoning, the causative agent produces exotoxing in the GI tract
- In case of toxico-infection, the causative agent produces exotoxin in the food
- In case of toxico-infection, the causative agent produces exotoxin in the GI tract
- In case of food poisoning, the causative agent produces exotoxins in the food
- In case of toxico-infection, the causative agent produces exotoxin in the GI tract
Choose the correct answer:
- The primary responsibility of food safety rests with the food safety authorities
- The primary responsibility for food safety rests with the food producer
- The conditions and rules of food hygiene primarily aims at achieving adequate food quality
- The conditions and rules of food hygiene primarily aims to achieve adequate food safety
- The primary responsibility for food safety rests with the food producer
- The conditions and rules of food hygiene primarily aims to achieve adequate food safety
Choose the correct answers:
- The HACCP plan should be establishment and product-specific
- The GHP plan should be establishment and product-specific
- The GHP concept focuses on the hazards not properly manageable by HACCP
- The HACCP concept focuses on the hazards not properly manageable by GHP
- The HACCP plan should be establishment and product-specific
- The HACCP concept focuses on the hazards not properly manageable by GHP
Choose the correct answers:
- Campylobacter usually form a biofilm on the surfaces
- L. monocytogenes usually form a biofilm on the surfaces
- The clinical symptoms caused by L. monocytogenes in humans are characterised by extraintestinal signs
- The clinical symptoms caused by L. monocytogenes in humans are characterised by intestinal signs
- L. monocytogenes usually form a biofilm on the surfaces
- The clinical symptoms caused by L. monocytogenes in humans are characterised by extraintestinal signs
Choose the correct answer:
- The min. water activity of Salmonellae is lower than that of Campylobacter
- The min. water activity of Salmonellae is higher than Campylobacter
- The min. water activity of Salmonellae is lower than of L. monocytogenes
- The min. water activity of Salmonellae is higher than L. monocytogenes
- The min. water activity of Salmonellae is lower than that of Campylobacter
- The min. water activity of Salmonellae is higher than L. monocytogenes
Campylobacter»_space; Salmonella > Listeria
Choose the correct answers:
- Nitrites can enter into reaction with amines forming nitrosamines
- Nitrates can enter into reaction with amines forming nitrosamines
- Cold smoking is more effective against moulds than against bacteria
- Cold smoking is less effective against moulds than against bacteria
- Nitrites can enter into reaction with amines forming nitrosamines
- Cold smoking is less effective against moulds than against bacteria
Choose the correct answers:
- Spoilage is a profound qualitative change of the food
- Spoilage is a profound safety change of the food
- Microbiological spoilage is mostly caused by bacteria and moulds
- Microbiological spoilage is mostly caused by bacteria and viruses
- Spoilage is a profound qualitative change of the food
- Microbiological spoilage is mostly caused by bacteria and moulds
Choose the correct answers:
- Patulin may be produced mostly in fruits causing the contamination of apple juices
- Zearalenone may be produced mostly in fruits causing contamination of apple juices
- Fumonisins can be produced mainly on oilseeds
- Fumonisins can be produced mainly on damages kernels of maize
- Patulin may be produced mostly in fruits causing the contamination of apple juices
- Fumonisins can be produced mainly on damages kernels of maize
Choose the correct answers:
- Aflatoxin is a genotoxic carcinogen, its main target is the liver
- Aflatoxin is a genotoxic carcinogen, its main target is the kidney
- Ochratoxin are genotoxic compounds, the main target is the liver
- Ochratoxin are genotoxic compounds, the main target is the kidney
- Aflatoxin is a genotoxic carcinogen, its main target is the liver
- Ochratoxin are genotoxic compounds, the main target is the kidney
Choose the correct answers:
- Phycotoxin are biotoxins produced by microalgae
- Phycotoxin are biotoxins produced by moulds
- Solanine mainly occur in potatoes
- Solanine mainly occur in stone-fruits
- Phycotoxin are biotoxins produced by microalgae
- Solanine mainly occur in potatoes
Choose the correct answers:
- Human diseases caused by Yersinia enterocolitica are mainly due to consumption of raw or underdone beef
- Human diseases caused by Yersinia enterocolitica are mainly due to consumption of raw or undercooked pork
- Human diseases caused by Campylobacter jejuni are mainly due to consumption of raw or underdone pork
- Human diseases caused by Campylobacter jejuni are mainly due to consumption of raw or undercooked poultry meat
- Human diseases caused by Yersinia enterocolitica are mainly due to consumption of raw or undercooked pork
- Human diseases caused by Campylobacter jejuni are mainly due to consumption of raw or undercooked poultry meat
What requirements should be met during the storage of raw milk in milk silos?
- The max. storage temp. of raw milk is 3C
- The max. storage temp. of raw milk is 6C
- The inner surface of the stainless steel milk silos should be intact
- The temperature registration in the milk silos is discontinuous
- The max. storage temp. of raw milk is 6C
- The inner surface of the stainless steel milk silos should be intact
Which of these requirements should be met during the transportation of raw milk?
- The temp. of raw milk should be kept under 10C during transport
- The contamination of raw milk should be avoided
- The tank truck can transport milk only from one milking station at a time
- The tank truck should transport milk only if all independent units can be used in full volume capacity
- The temp. of raw milk should be kept under 10C during transport
- Contamination of raw milk should be avoided
(It says in the ppt food hygiene 1, milk processing hygiene; Aim: exclude contamination and quality detoriation)
Which of these statements are TRUE for the late blowing of cheese?
- Late blowing occurs by hard cheeses
- Late blowing can occur by acid-coagulated cheeses
- Late blowing can occur due to the heat-resistant Bacillus spores, which produce gas during germination and this leads to large holes and cracks
- Late blowing can occur due to the heat-resistant Clostridium spores, which produce gas during germination and this leads to large holes and cracks
- Late blowing occurs by hard cheeses
- Late blowing can occur due to the heat-resistant Clostridium spores, which produce gas during germination and this leads to large holes and cracks
Choose the correct statements:
- Spoilage of fresh meat is mainly caused by aerobic psychrotrophic bacteria
- Spoilage of fresh meat is mainly caused by anaerobic mesophillic bacteria
- Spoilage of raw, cured meat products is mostly caused by microorganisms with a high water activity requirement
- Spoilage of raw, cured meat products is mostly caused by microorganisms with a low water activity requirement
- Spoilage of fresh meat is mainly caused by aerobic psychrotrophic bacteria
- Spoilage of raw, cured meat products is mostly caused by microorganisms with a high water activity requirement
(not checked)
Choose the correct statements:
- Salmonella-contamination of the carcasses should be checked according to the
microbiological regulation of the EU.
- Salmonella-contamination of the carcasses should be checked according to the
zoonosis regulation of the EU
- Carcasses can be put on the market irrespective of the results of the Salmonella
process hygiene checks performed at the slaughterhouse.
- Carcasses found positive for Salmonella in the process hygiene tests at the
slaughterhouse must not be put on the market.
- Salmonella-contamination of the carcasses should be checked according to the microbiological regulation of the EU.
- Carcasses found positive for Salmonella in the process hygiene tests at the slaughterhouse must not be put on the market.
(not checked)
Choose the CORRECT answers:
- When applying immersion chilling, the maximum water temperature at the point of
outlet is 16 °C
- When applying immersion chilling, the maximum water temperature at the point of
outlet is 4 °C.
- Chilling is a critical step of poultry slaughter in terms of HACCP.
- Evisceration is a critical step of poultry slaughter in terms of HACCP.
- When applying immersion chilling, the maximum water temperature at the point of outlet is 4 °C.
- Chilling is a critical step of poultry slaughter in terms of HACCP.
(not checked)
Choose the CORRECT answers:
- Rigor mortis develops because of the reduction of pH.
- Rigor mortis develops because of the lack of ATP.
- The lack of ATP makes it impossible for actomyosin to dissociate.
- The inadequate reduction of pH makes it impossible for actomyosin to dissociate.
- Rigor mortis develops because of the lack of ATP.
- The lack of ATP makes it impossible for actomyosin to dissociate
Choose the CORRECT answers:
- Class,A” eggs shall be cooled to a temperature <5 °C in the egg packing centre in order to prevent bacterial contamination.
- Class,A” eggs must not be cooled artificially in the egg packing centre.
- Broken eggs must not be used for human consumption, at all.
- Broken eggs can only be used for manufacture of heat-treated egg products.
- Class,A” eggs shall be cooled to a temperature <5 °C in the egg packing centre in order to prevent bacterial contamination.
- Broken eggs must not be used for human consumption, at all.
(not checked)
Choose the CORRECT answers!
- The primary objective of pasteurization is to destroy all forms of pathogenic bacteria.
- The primary objective of pasteurization is to destroy the vegetative forms of pathogenic bacteria.
- Pasteurization is a heat treatment performed at a temperature below 100°C.
- Pasteurization is a heat treatment performed at a temperature above 100°C.
- The primary objective of pasteurization is to destroy the vegetative forms of pathogenic bacteria.
- Pasteurization is a heat treatment performed at a temperature below 100°C.
For which animal species is scalding a characteristic slaughter moment?
- Sheep
- Swine
- Poultry
- Rabbit
- Swine
- Poultry
What are the conditions for enterotoxin production of S. aureus?
- Just over 10 C
- 40-60% of the strains that cause mastitis are capable of its production
- The minimal germ count’ of human toxicosis is 10^6/ml.
- The most common form of contamination is a primary infection
- Just over 10 C
- The minimal germ count’ of human toxicosis is 10^6/ml.
(ppt says this about temperature: Milk have to be cooled ≤ 8°C (under 10°C – slow-growing and no toxin production))
Fat percentage in sour cream and light cream
- Light sour cream: 10-15%
- Sour cream: 15-25%
- Sour cream: 25-40%
- Light sour cream: 15-25%
- Light sour cream: 10-15%
- Sour cream: 15-25%
(+ sour sour cream is 25-40%)
In which species is the Trichinella test obligatory?
- cattle
- poultry
- pig
- horse
- pig
- horse
What is the weight of L size eggs?
- > 63g
- <63g
- <73g
- > 73g
- > 63g
- <73g
