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Food Hygiene Final > Exam 24.5.22 > Flashcards

Exam 24.5.22 Flashcards

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1
Q

OIE listed diseases

a) ..all have meat inspection significance
b) ..only the ones on the ‘A-list have meat inspection significance
c) ..have public health or animal health significance
d) ..not all have meat inspection significance

A

a) ..all have meat inspection significance

c) ..have public health or animal health significance

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2
Q

Which disease is a zoonosis

a) Atypical mycobacteriosis of swine
b) Swine erysipelas
c) Mycoplasma pneumonia of swine
d) Actinobacillus pleuropneumonia of swine

A

a) Atypical mycobacteriosis of swine

b) Swine erysipelas

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3
Q

What is the x axis and what is the y axis on a heat penetration graph?

a) x axis: time
b) y axis: temperature
c) x axis: temperature
d) Y axis: time

A

a) x axis: time

b) y axis: temperature

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4
Q

Which of these are allergens

a) Sesam seeds
b) Parsley
c) Anise/aniseed (pimpernella snisum)
d) Mustard

A

a) Sesam seeds

d) Mustard

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5
Q

Which of these cheese types are hard and full-fat? (practical 3)

a) Cheddar
b) Emmental
c) Gouda
d) Edam

A

a) Cheddar

b) Emmental

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6
Q

What microbes should be tested for egg products under Regulation (EC) No 2073/2005?

a) Salmonella
b) Enterobacteriaceae
c) coagulase-positive Staphylococcus
d) E. coli

A

a) Salmonella

b) Enterobacteriaceae

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7
Q

Which methods are suitable for determine the number of living cells?

a) Pour-plate method
b) ATP measurement
c) Membrane filtration
d) Protein determination

A

a) Pour-plate method
c) Membrane filtration

Microbial examination methods: determination of viable cell count:

  • Plate-pour method
  • Spread-plate method
  • The end point dilution
  • Membrane filtration
  • MPN
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8
Q

Mark the correct answers (Practical 1)

a) Escherichia coli is indole-positive
b) Escherichia coli uses citrate as the only carbon source
c) Escherichia coli performs mixed acid fermentation
d) Escherichia coli performs butanediol fermentation

A

a) Escherichia coli is indole-positive

c) Escherichia coli performs mixed acid fermentation

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9
Q

What are the advantages of combining chromatographic and mass spectrometric methods? (Practical 2)

a) More reliable qualitative analysis
b) More sensitive quantitative analysis
c) More cost-effective procedures
d) All statements are true

A

a) More reliable qualitative analysis

b) More sensitive quantitative analysis

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10
Q

Which one is a microbial growth inhibition test?

a) ROSA test
b) Delvotest
c) KIS test
d) Beta star test

A

b) Delvotest
c) KIS test

Microbiological growth inhibition assays:

  • 4-plate test
  • KIS test
  • Brilliant-black reduction test
  • Delvotest

ROSA and beta star teat = receptor-binding tests

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11
Q

The organoleptic changes of meat

a) affect meat quality
b) only mean quality problems
c) indicates need for decision on fitness for human consumption
d) always mean safety problems

A

a) affect meat quality

c) indicates need for decision on fitness for human consumption

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12
Q

What are the roles of smoking?

a) Preservation.
b) Color development.
c) To fasten the oxidation process.
d) To inhibit the toxin production of Clostridium botulinum.

A

a) Preservation

b) Color development.

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13
Q

How did we judge the color changes after the curing?

a) With our human eyes and with instrumental analysis.
b) Only with subjective method.
c) Both with subjective and objective methods.
d) Only with objective method.

A

a) With our human eyes and with instrumental analysis

c) Both with subjective and objective methods

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14
Q

Which of the following information shall be labelled on the frozen stored product? (*new)

a) The name of the employee who received the goods
b) The use-by date
c) The intended use
d) The exact name of the product

A

b) The use-by date

d) The exact name of the product

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15
Q

Which operation requires an approval based on the 853/2004/EC regulation? (*new)

a) Game processing
b) Primary production
c) Egg collection
d) Wholesale of products of animal origin

A

a) Game processing
d) Wholesale of products of animal origin

Primary production + egg collection only need registration

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16
Q

Choose the correct answers!

a) Any fresh meat of pigs or cattle put on the market without health marking (meat stamp)
shall be regarded as an illegal distribution
b) Any fresh meat of pigs or cattle put on the market without identification marking shall be
regarded as an illegal distribution
c) The health mark (meat stamp) shall include the approval number of the concerned
establishment, but it is not included in the identification marking
d) Both the health mark and the identification marking shall include the approval number of
the concerned establishment

A

a) Any fresh meat of pigs or cattle put on the market without health marking (meat stamp) shall be regarded as an illegal distribution
d) Both the health mark and the identification marking shall include the approval number of the concerned establishment

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17
Q

Choose the correct answers!

a) Patulin may be produced mostly in fruits causing the contamination of apple juices
b) Zearalenone may be produced mostly in fruits causing the contamination of apple juices
c) Fumonisins can be produced mainly on oilseeds
d) Fumonisins can be produced mainly on damaged kernels of maize

A

a) Patulin may be produced mostly in fruits causing the contamination of apple juices
d) Fumonisins can be produced mainly on damaged kernels of maize

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18
Q

Choose the correct statements

a) Aflatoxin is a genotoxic carcinogen, its main target organ is the liver
b) Aflatoxin is a genotoxic carcinogen, its main targe organ is the kidney
c) Ochratoxins are genotoxic compounds, their main target organ is the liver
d) Ochratoxins are genotoxic compounds, their main target organ is the kidney

A

a) Aflatoxin is a genotoxic carcinogen, its main target organ is the liver
d) Ochratoxins are genotoxic compounds, their main target organ is the kidney

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19
Q

Choose the correct answers!

a) Phycotoxins are biotoxins produced by microalgae
b) Phycotoxins are biotoxins produced by molds
c) Solanine mainly occurs in potatoes
d) Solanine mainly occurs in stone-fruits

A

a) Phycotoxins are biotoxins produced by microalgae

c) Solanine mainly occurs in potatoes

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20
Q

Choose the correct answers!

a) Class “A” eggs shall be cooled to a temperature <5°C in the egg packing centre in order to prevent bacterial contamination
b) Class “A” eggs must not be cooled artificially in the egg packing centre
c) Broken eggs must not be used for human consumption, at all
d) Broken eggs can only be used for manufacture of heat-treated egg products

A

b) Class “A” eggs must not be cooled artificially in the egg packing centre
c) Broken eggs must not be used for human consumption, at all

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21
Q

What is characteristic for a trained person

a) Trained person must has 10 year experience
b) Trained person must has hunters certificate issued by the state and special exam for examination
c) Trained person can be veterinarian only
d) It is not nessecary that the trained person must has special experience

A

a) Trained person must has 10 year experience

b) Trained person must has hunters certificate issued by the state and special exam for examination

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22
Q

Choose the correct answers!

a) Salmonella-contamination of the carcasses should be checked according to the microbial regulation of the EU
b) Salmonella-contamination of the carcasses should be checked according to the zoonosis regulation of the EU
c) Carcasses can be put on the market irrespective of the results of the salmonella process hygiene checks performed at the slaughter house
d) Carcasses found positive for salmonella in the process hygiene tests at the slaughterhouse must not be put on the market

A

a) Salmonella-contamination of the carcasses should be checked according to the microbial regulation of the EU
d) Carcasses found positive for salmonella in the process hygiene tests at the slaughterhouse must not be put on the market

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23
Q

Choose the correct answers

a) When applying immersion chilling, the maximum water temperature at the point of outlet is 16°C
b) When applying immersion chilling, the maximum water temperature at the point of outlet is 4°C
c) Chilling is a critical step of poultry slaughter in terms of HACCP
d) Evisceration is a critical step of poultry slaughter in terms of HACCP

A

b) When applying immersion chilling, the maximum water temperature at the point of outlet is 4°C
c) Chilling is a critical step of poultry slaughter in terms of HACCP

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24
Q

Choose the correct answers

a) The spoilage of fresh meat is mainly caused by aerobic psycrotrophic bacteria
b) The spoilage of fresh meat is mainly caused by anaerobic mesophilic bacteria
c) The spoilage of raw, cured meat products is mostly caused by microorganisms with a high
water activity requirement
d) The spoilage of raw, cured meat products is mostly caused by microorganisms with a low
water activity requirement

A

a) The spoilage of fresh meat is mainly caused by aerobic psycrotrophic bacteria
c) The spoilage of raw, cured meat products is mostly caused by microorganisms with a high water activity requirement

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25
Q

What is the main energy source of the muscle function?

a) The aerobic glycolysis that produces 36 ATP molecules from 1 glucose molecule
b) Reactions series of 3 reactions such as glycolysis, oxidative decarboxylation and oxidative phosphorylation
c) The anaerobic glycolysis that produces 36 ATP molecules from 1 glucose molecule
d) Reduction of pyruvate to lactic acid

A

a) The aerobic glycolysis that produces 36 ATP molecules from 1 glucose molecule
b) Reactions series of 3 reactions such as glycolysis, oxidative decarboxylation and oxidative phosphorylation

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26
Q

Which sentence is true about TSE (meat inspection)

a) An OIE listed viral disease
b) The whole carcass of cattle suspected for TSE is considered SRM
c) Abnormal behavior is a sign of disease(s)
d) It causes purulent inflammatory nodes in the brain

A

b) The whole carcass of cattle suspected for TSE is considered SRM
c) Abnormal behavior is a sign of disease(s)

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27
Q

Choose the correct answers!

a) In case of food poisoning, the causative agent produces exotoxin in the food
b) In case of food poisoning, the causative agent produces exotocin in the GI tract
c) In case of toxico-infection, the causative agent produces exotoxin in the food
d) In case of toxico-infection, the causative agent produces exotoxin in the GI tract

A

a) In case of food poisoning, the causative agent produces exotoxin in the food
d) In case of toxico-infection, the causative agent produces exotoxin in the GI tract

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28
Q

Choose the CORRECT answers!

a) The primary responsibility for food safety rests with the food safety authorities
b) The primary responsibility for food safety rests with the food producer
c) The conditions and rules of food hygiene primarily aim at achieving adequate food quality
d) The conditions and rules of food hygiene primarily aim at achieving adequate food safety

A

a) The primary responsibility for food safety rests with the food safety authorities
d) The conditions and rules of food hygiene primarily aim at achieving adequate food safety

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29
Q

Choose the correct answers!

a) The HACCP plan should be establishment- and product-specific
b) The GHP plan should be establishment- and product-specific
c) The GHP concept focuses on the hazards not properly manageable by HACCP
d) The HACCP concept focuses on the hazards not properly manageable by GHP

A

a) The HACCP plan should be establishment- and product-specific
d) The HACCP concept focuses on the hazards not properly manageable by GHP

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30
Q

For what reasons is it important to avoid overcrowding in the transport of poultry? (*New)

a) Stress factor that weakness the immune system
b) Because of economical reasons
c) To avoid overloading the vehicle
d) Increases the risk of fecal contamination

A

a) Stress factor that weakness the immune system

d) Increases the risk of fecal contamination

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31
Q

Choose the CORRECT answers! (*New)

a) The minimum water activity of salmonellae is lower than that of campylobacter
b) The minimum water activity of salmonella is higher than that of campylobacters
c) The minimum water activity of salmonella is lower than that of Listeria monocytogenes
d) The minimum water activity of salmonellae is higher than that of Listeria Monocytogens

A

a) The minimum water activity of salmonellae is lower than that of campylobacter
d) The minimum water activity of salmonellae is higher than that of Listeria Monocytogens

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32
Q

Choose the correct answers!

a) Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw or underdone beef
b) Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw or underdone pork
c) Human diseases caused by Campylobacter jejuni is mainly due to the consumption of raw
or underdone pork
d) Human diseases caused by Campylobacter jejuni is mainly due to the consumption of raw
or underdone poultry meat

A

b) Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw or underdone pork

d) Human diseases caused by Campylobacter jejuni is mainly due to the consumption of raw
or underdone poultry meat

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33
Q

Choose the correct answers!

a) Nitrites can enter into reaction with amines forming nitrosamines
b) Nitrates can enter into reaction with amines forming nitrosamines
c) Cold smoking is more effective against moulds than against bacteria
d) Cold smoking is less effective against moulds than against bacteria

A

a) Nitrites can enter into reaction with amines forming nitrosamines
d) Cold smoking is less effective against moulds than against bacteria

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34
Q

Choose the correct answers

a) Spoilage is a profound qualitative change of the food
b) Spoilage is a profound safety change of the food
c) Microbiological spoilage is mostly caused by bacteria and moulds
d) Microbiological spoilage is mostly caused by bacteria and viruses

A

a) Spoilage is a profound qualitative change of the food

c) Microbiological spoilage is mostly caused by bacteria and moulds

35
Q

Which of these requirements should be met during the transportation of raw milk? (*New)

a) The temperature of raw milk should kept under 10 degrees during transportation
b) The contamination of raw milk should be avoided
c) The tank truck can transport milk from only one milking station at a time
d) The tank trunk should transport milk only, if all independent units can be used in full volume capacity

A

a) The temperature of raw milk should kept under 10 degrees during transportation
b) The contamination of raw milk should be avoided

36
Q

What requirements should be met during the storage of raw milk in milk silos? (*New)

a) The maximal storage temperature of raw milk is 3
b) The maximal storage temperature of raw milk is 6
c) The inner surface of the stainless steel milk silos should be intact
d) The temperature registration in the milk silos is discontinuous

A

b) The maximal storage temperature of raw milk is 6

c) The inner surface of the stainless steel milk silos should be intact

37
Q

Choose the correct answers!

a) Campylobactgers usually form a biofilm on the surfaces
b) L. monocytogenes usually forms a biofilm on the surfaces
c) The clinical symptoms caused by L. monocytogenes in humans are characterized mostly by
extraintestinal signs
d) The clinical symptoms caused by L. monocytogenes in humans are characterized mostly by
intestinal signs

A

b) L. monocytogenes usually forms a biofilm on the surfaces

c) The clinical symptoms caused by L. monocytogenes in humans are characterized mostly by
extraintestinal signs

38
Q

Choose the correct answers!

a) Rigor mortis develops because of the reduction of pH
b) Rigor mortis develops because of the lack of ATP
c) The lack of ATP makes it impossible for actomyosin to dissociate
d) The inadequate reduction of pH makes it impossible for actomyosin to dissociate

A

b) Rigor mortis develops because of the lack of ATP

c) The lack of ATP makes it impossible for actomyosin to dissociate

39
Q

What is typical for raw sausages made with starter culture

a) Ripening is done by stepwise temperature decrease and starting at higher ripening temperature, than by traditional dry sausage
b) Microflora is composed of lactobacillus species, salt resistant and nitrate reducing micrococcus and enterococcus species
c) Raw sausages made with starter cultures have higher ph values, then the traditional dry sausage
d) Microflora is composed mainly of special noble molds, penicillum species

A

a) Ripening is done by stepwise temperature decrease and starting at higher ripening temperature, than by traditional dry sausage
b) Microflora is composed of lactobacillus species, salt resistant and nitrate reducing micrococcus and enterococcus species

40
Q

Which of these statements are TRUE for the late blowing of cheese? (*New - Milk hygiene)

a) Late blowing can occur by hard cheeses
b) Late blowing can occur by acid-coagulated cheeses
c) Late blowing can occur due to the heat-resistant Bacillus spores, which produces gas during germination and this leads to large holes and cracks
d) Late blowing can occur due ti the heat-resistant Clostridium spores, which produces gas during germination and this leads to large holes and cracks

A

a) Late blowing can occur by hard cheese
d) Late blowing can occur due to the heat resistance Clostridium spores, which produces gas during germination and this leads to large holes and cracks.

41
Q

Choose the correct answers!

a) Scombrotoxin is a biogenic amine
b) Scombrotoxin is a mycotoxin
c) Patulin is a mycotoxin
d) Solanine is a mycotoxin

A

a) Scombrotoxin is a biogenic amine

c) Patulin is a mycotoxin

42
Q

Choose the correct answers!

a) Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist in the environment
b) Organophosphates are highly lipid-soluble compounds with a tendency to persist in the environment
c) Pyretroids are persisting compounds in the environments
d) Pyretroids do not persist in the environment

A

a) Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist in the environment
d) Pyretroids do not persist in the environment

43
Q

Choose the correct answers!

a) The primary objective of pasteurization is to destroy all forms of pathogenic bacteria
b) The primary objective of pasteurization is to destroy the vegetative forms of pathogenic bacteria
c) Pasteurisation is a heat treatment performed at a temperature below 100°C
d) Pasteruisation is a heat treatment performed at a temperature above 100°C

A

b) The primary objective of pasteurization is to destroy the vegetative forms of pathogenic bacteria
c) Pasteurisation is a heat treatment performed at a temperature below 100°C

44
Q

Choose the correct answers!

a) Water activity means the total water content of foods
b) Water activity means the free, chemically unbound water content of foods
c) Water activity of foods is characterized by the aw value
d) Water activity of foods is characterized by the Eh value

A

b) Water activity means the free, chemically unbound water content of foods
c) Water activity of foods is characterized by the aw value

45
Q

Choose the correct answers

a) Alkaline phosphatase test can be used for determining the effectiveness of high-temperature short-time (HTST) pasteurization
b) Peroxidase test can be used for determining the effectiveness of HTST pasteurization
c) Alkaline phosphatase is inactivated at 72°C within 15 seconds
d) Peroxidase is inactivated at 72°C within 15 seconds

A

b) Peroxidase test can be used for determining the effectiveness of HTST pasteurization
c) Alkaline phosphatase is inactivated at 72°C within 15 seconds

46
Q

What are the conditions for enterotoxin production of S. aureus? (*New)

a) Just over 10 degrees
b) 40-50% of the strains that cause mastitis are capable of its production
c) The minimal germ count of human toxicosis is 10^6/ml
d) The most common form of contamination is primary infection

A

a) Just over 10 degrees

c) The minimal germ count of human toxicosis is 10^6/ml

47
Q

Choose the correct answers!

a) For quick curing, nitrate-containing salt mix is used
b) For quick curing, nitrite-containing salt mix is used
c) The products prepared by slow curing are microbiologically more stable
d) The products prepared by quick curing are microbiologically more stable

A

b) For quick curing, nitrite-containing salt mix is used

d) The products prepared by quick curing are microbiologically more stable

48
Q

Choose the correct answers

a) After slaughter, the carcasses of mammals should be chilled to a temperature of < 4°C
b) After slaughter, the carcasses of mammals should be chilled to a temperature of < 7°C
c) After slaughter, the carcasses of poultry should be chilled to a temperature of < 7°C
d) After slaughter, the carcasses of poultry should be chilled to a temperature of < 4°C

A

b) After slaughter, the carcasses of mammals should be chilled to a temperature of < 7°C
d) After slaughter, the carcasses of poultry should be chilled to a temperature of < 4°C

49
Q

Choose the correct answers!

a) As a part of the routine meat inspection of cattle >8 months old, the liver shall be inspected by incision
b) As a part of the routine meat inspection of cattle >8 months old, the liver shall be inspected visually
c) As a part of the routine meat inspection of cattle >8 months old, the trachea shall be opened lengthwise
d) As a part of the routine meat inspection of cattle >8 months old, the trachea shall be inspected visually

A

b) As a part of the routine meat inspection of cattle >8 months old, the liver shall be inspected visually
d) As a part of the routine meat inspection of cattle >8 months old, the trachea shall be inspected visually

50
Q

Which of these informations are mandatory

a) All ingredients, with their rations in percentages
b) The date of manufacturing, given in day/monthly/year format
c) Energy content in 100g or 100ml product
d) Storage conditions

A

b) The date of manufacturing, given in day/monthly/year format
d) Storage conditions

51
Q

What factors are important for the modelling of heat treatment for canned foods?

a) The size of label on the can.
b) Rate of heat penetration at the center of the can.
c) The origin of the food to be canned.
d) pH of the food

A

b) Rate of heat penetration at the center of the can.

d) pH of the food

52
Q

For which animal species is scalding a characteristic slaughter moment

a) Sheep
b) Swine
c) Poultry
d) Rabbit

A

b) Swine

c) Poultry

53
Q

Relaying process/area

Hygiene requirements:

A
  • Possibility of physiologic nutrition (filter-feeding)
  • Appropriate period (temperature, at least 2 ms)
  • Prevention of mixing of batches:all in-all out system
  • Permanent records: source of bivalves, duration of relaying, destination of batch
54
Q

Category 2 materials

a) Carcass suspected for TSE
b) The blood of ruminants
c) The waste water products of slaughterhouses not handling ruminants
d) Feces

A

c) The waste water products of slaughterhouses not handling ruminants
d) Feces

55
Q

Rabbit slaughter post mortem exam

a) after bleeding
b) after skinning
c) after evisceration
d) after chilling

A

b) after skinning

c) after evisceration

56
Q

Yersinia fitness for consumption…

A

Unfit for human consumption

57
Q

Which regulations describe the official controls?

a) 852/2004/EC
b) 853/2004/EC
c) 2017/625/EU
d) 2019/627/EU

A

c) 2017/625/EU

d) 2019/627/EU

58
Q

Butter *new

  • Butter should be packed right after working (within 1-3 hours) to avoid butter fracturing which causes water separation and can contribute to microbial spoilage
  • Packing material should protect from sunlight, be moisture tight, grease resistant
A
59
Q

Choose the correct answers

a) The fermentation of yoghurt is performed with a mixture of two thermophilic bacteria
b) The fermentation of kefir is performed with a mixture of two thermophilic bacteria
c) For manufacturing of yoghurts, the milk is pasteurized at high temperature for 2-3
minutes
d) For manufacturing of yoghurts, the milk is pasteurised at low temperature without holding

A

a) The fermentation of yoghurt is performed with a mixture of two thermophilic bacteria

c) For manufacturing of yoghurts, the milk is pasteurized at high temperature for 2-3
minutes

60
Q

Choose the correct answers!

a) Nitrosamines can get into the organism of the consumer with foods, but can also be
generated in the stomach
b) Nitrosamines can get into the organism of the consumer with foods, but can also be
generated in the intestines
c) PAHs are generated during the imperfect combustion of organic materials
d) Nitrosamines are generated during the imperfect combustion of organic materials

A

a) Nitrosamines can get into the organism of the consumer with foods, but can also be
generated in the stomach

c) PAHs are generated during the imperfect combustion of organic materials

61
Q

Choose the correct answers!

a) Always aseptic packaging for UHT
b) Only UHT is peroxidase negative
c) Difference in time and temperature of UHT and ESL

A

a) Always aseptic packaging for UHT

c) Difference in time and temperature of UHT and ESL

62
Q

Ice Cream: degrees during transport and when ice cream is in the shops.

Answers were either -18 or -8
- The temperature of the ice cream shall not rise above –8 °C before the moment it is served to the consumer
o Ice cream shall be stored at the point of sale at -14 °C or a temperature below that

A
63
Q

Choose the correct answers *new

  • Something about how long you can keep UHT or ESL milk over 3 month or over 6 month
  • And also which one should be stored at cold temperature
A

ESL: self life - 21 days in fridge (colling to 6˚ and cold storage)
UHT: self life - 100 days at ambient temperature

64
Q

Choose the correct answers *new

  • Something about the cheese process if the phase are liquid-solid-liquid or solid-liquid-solid
    (not sure I remember well sorry)
  • Something about how the salt reacts with paracasein
A

At room temp, cheese is solid, if heated liquid…

Coagulation of casein: rennet -> ca-paracaseinate -> rennet coagulum + sweet whey

65
Q

Correct answers between pheasant and Frankfurter *new

a) Only pheasant is smoked
b) The size of the meat particles are different
c) Only Frankfurter is heated
d) Pheasant fermented maybe?

A

b) The size of the meat particles are different

c) Only Frankfurter is heated

66
Q

What is the maximum number of colonies that can be counted? (Practical 1)

a) 150 colonies/petri dish
b) 300 colonies/petri dish
c) 150 colonies/membrane
d) 300 colonies/membrane

A

b) 300 colonies/petri dish

c) 150 colonies/membrane

67
Q

How warm is the boiling water for poultry slaughter?

a) 50-54 C in case of air chilling
b) 55-60 C in case of air chilling
c) 50-54 C in case of immersion chilling
d) 55-60 C in case of immersion chilling

A

a) 50-54 C in case of air chilling

d) 55-60 C in case of immersion chilling

68
Q

In case of swine slaughter the inspection of the offals happens….

a) On a tray in case of white offals
b) Hung in case of white offals
c) On a tray in case of red offals
d) Hung in case of red offals

A

a) On a tray in case of white offals

d) Hung in case of red offals

69
Q

Something about microbiology *new

  • Salmonella doesn’t need further confirmation
  • L. Monocytogense differenciated by…
A
70
Q

In case of which species is Trichinella testing compulsory?

a) Horse
b) Pig
c) Cattle
d) Sheep

A

a) Horse

b) Pig

71
Q

OIE publication *new

  • Yearly report
  • SPS regulation
A
72
Q

What is the difference between yeast dough and sourdough pasta?

a) The sourdough pasta has lower pH value and therefore more acidic taste and more
stable, than the yeast dough pasta.
b) There is a difference in the microflora, as in case of sourdough pasta, there are also
other microbes present beside Saccharomyces cerevisiae, namely Lactobacillus,
Leuconostoc, Pediococcus spp.
c) The yeast dough pasta has lower pH value and therefore more acidic taste and more
stable, than the sOurdough pasta.
d) There is a difference in the microflora, as in case of yeast dough pasta, there are also
other microbes present beside Saccharomyces cerevisiae, namely Lactobacillus, Leuconostoc, Pediococcus spp.

A

a) The sourdough pasta has lower pH value and therefore more acidic taste and more
stable, than the yeast dough pasta.
b) There is a difference in the microflora, as in case of sourdough pasta, there are also
other microbes present beside Saccharomyces cerevisiae, namely Lactobacillus,
Leuconostoc, Pediococcus spp.

73
Q

Tuberculosis

a. The whole body is always unfit for consumption
b. If localized, only the affected organ or part should be declared unfit for human
consumption
c. If localized, only the affected organ or part and its associated lymph nodes
should be declared unfit for human consumption
d. If suspected, diagnostic slaughter shall be performed and sample sent to
laboratory exam

A

c. If localized, only the affected organ or part and its associated lymph nodes
should be declared unfit for human consumption
d. If suspected, diagnostic slaughter shall be performed and sample sent to
laboratory exam

74
Q

Choose the correct answers!

a) Retail supermarkets are subject of approval according to the regulation 853/2004/EC
b) Retail supermarkets are not subject of approval according to the regulation 853/2004/EC
c) Mass caterers are subject to approval according to the regulation 853/2004/EC
d) Mass caterers are not subject to approval according to the regulation 853/2004/EC

A

b) Retail supermarkets are not subject of approval according to the regulation 853/2004/EC
d) Mass caterers are not subject to approval according to the regulation 853/2004/EC

75
Q

Size of L eggs

63> <73 g

A
76
Q

Choose the correct statement!

a) Botulinumtoxin is a neurotoxin that cause a flaccid paralysis of the muscles
b) Botulinumtoxin is an emetic toxin that cause gastrointestinal signs
c) The emtic toxin of Bacillus cereus is a heat sensitive
d) The diarrhoeic toxin of bacillus cereus is heat sensitive

A

a) Botulinumtoxin is a neurotoxin that cause a flaccid paralysis of the muscles
d) The diarrhoeic toxin of bacillus cereus is heat sensitive

77
Q

E.coli types in water.. (EPEC, ETEC??)
Waterborne pathogens:
Bacteria: Vibrio spp. (V. cholerae, V. parahemolyticus), salmonella spp. (S. typhi), shigella spp., campylobacter spp. (C. jejuni), enteropathogenic E. coli (ETEC), Listeria monocytogenes, Staphylococcus aureus, clostridium difficile, C. perfringens

A
78
Q

Which of the following statements are FALSE about the normal meat aging?

a) The decreased ph is due to lactic acid
b) The increased ph is due to ammonia
c) It takes around 45 minutes
d) The final ph is well below 6

A

b) The increased ph is due to ammonia

c) It takes around 45 minutes

79
Q

Choose the correct answers!

a) In cattle over 12 months, the skull is SRM, but the head meat may be used for human
consumption
b) In cattle over 12 months, the skull including the head meat is classed as SRM
c) In cattle, the spleen is classed as SRM
d) In sheep, the spleen is classed as SRM

A

a) In cattle over 12 months, the skull is SRM, but the head meat may be used for human
consumption
d) In sheep, the spleen is classed as SRM

80
Q

Fat percentage in sour cream and light cream

  • Light sour-cream 10-15% fat
  • Sour-cream 15-25% fat
  • Sour-cream cream 25-40% fat
A
  • Light sour-cream 10-15% fat

- Sour-cream 15-25% fat

81
Q

Choose the correct answers!

a) Plants take up cadmium from the soil through their roots and store it in their tissues
b) Plants take up lead from the soil through their roots and store it in their tissues
c) Methylmercury is bioaccumulated in the aquatic food chain and may reach high
concentrations in predators
d) Methyrmercury is bioaccumulated in the terrestrial food chain and may reach high
concentrations in predators

A

a) Plants take up cadmium from the soil through their roots and store it in their tissues

c) Methylmercury is bioaccumulated in the aquatic food chain and may reach high
concentrations in predators

82
Q

Choose the correct answers

a) Chlorinated hydrocarbons are cholinesterase inhibitors
b) Organophosphates are cholinesterase inhibitors
c) Pyretroids are synthetic derivatives of pyrethrins
d) Pyrethrins are synthetic derivatives of pyrethroids

A

b) Organophosphates are cholinesterase inhibitors

c) Pyretroids are synthetic derivatives of pyrethrins

83
Q

Double knife method is used to cut:

a) Skin
b) Esophagus
c) Trachea
d) V. jugularis

A

a) Skin

d) V. jugularis

84
Q

Something about retailing? Not sure if these alternatives were from the same question

a) White and red meat must be kept separated at the food counter (something like that)
b) Fresh and ready to eat meat must be kept separated at the food counter(something like that)
c) The retailing company can resell the product from the frozen food section directly to the consumer
d) The registration number (??) of the retailing company has to be written on the new packaging

A

Raw materials and products of different microbiological purity levels shall be stored separately

Food Hygiene Final (4 decks)

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