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food hygiene final > extras from the current exam > Flashcards

extras from the current exam Flashcards

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1
Q 
which disease is a zoonosis
a- atypical muycobacteriosis of swine
b-swine erysipelas
c-mycoplasma pneumonia of swine
d- actinobacilus pleuropneumonia of swine
A

a and b
a- atypical muycobacteriosis of swine
b-swine erysipelas

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2
Q 
the organoleptic changes of meat
a- affect the meat quality
b-only mean quality problems
c- indicate a need for decision on fitness for human comsuption
d- always mean safety problems
A

a and c
a- affect the meat quality
c- indicate a need for decision on fitness for human consumption

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3
Q 
which methods are suitable for determining the number of living cells
a- pour plate method
b- atp measurement
c- membrane filtration
d- protein determination
A

a and c
a- pour plate method
c- membrane filtration

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4
Q

mark the correct answer
a- Ecoli is indole postive
b- Ecoli uses citrate as the only carnob source
c- Ecoli performs mixed acid fermentation
d- Ecoli performs butanediol fermentation

A

a and c
a- Ecoli is indole postive
c- Ecoli performs mixed acid fermentation

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5
Q

What is the maximum temperature where poultry meat can be? Only one answer is correct

a) 3C
b) 4C
c) 7C
d) 10C

A

b) 4C

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6
Q

Which is hard cheese?

  • cheddar
  • edame
  • parmesan
  • gouda
A

a and c

  • cheddar
  • parmesan
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7
Q

Which heavy metals are tested for fish and crustaceans?

a) Fe
b) pb
c) Hg
d) Cu

A

b and c

Pb and Hg

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8
Q

What do we put in the meat products?

a) pea protein
b) soy
c) Milk protein
d) Fish flour

A

a and b

a) pea protein
b) soy

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9
Q

a) Nitroimidazole are compounds that are permitted for therapeutic purposes but not for increase yields in food producing animals
b) Nitroimidazole may not be used for treatment or increase of yield in food producing animals
c) Nitrofurans re compounds that are permitted for therapeutic purposes but not for increase of yield in food producing animals
d) nitrofuran shall be used in food producing animals for therapeutic or yield enhancement

A

b and d

b) Nitroimidazole may not be used for treatment or increase of yield in food producing animals
d) nitrofuran shall be used in food producing animals for therapeutic or yield enhancement

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10
Q

Factors influencing deterioration

a) Internal factor such as ph, redox potential, water activity
b) External factors such as ph, redox potential, water activity
c) Internal factors of temperature, humidity, airspace composition
d) External factors of temperature, humidity, airspace composition

A

a and d

a) Internal factor such as ph, redox potential, water activity
d) External factors of temperature, humidity, airspace composition

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11
Q

What is the role of salt in Frankfurt manufacturing?

a) Reducing water content activity???
b) Increasing water binding capacity
c) Taste development

A

a and c

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12
Q

What are the characteristics of calpains?

a) Plays a role in maturation of poultry meat
b) Plays a role in ripening of fish meat
c) Breakdown of connective tissue proteins
d) breakdown of sarcolemma proteins

A

a and c

a) Plays a role in maturation of poultry meat
c) Breakdown of connective tissue proteins

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13
Q

In the antemortem examination we do?

a) Rectal examination
b) visual inspection
c) temperature measurement

A

b and c

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14
Q

Trichinella:

a) The meat of an infected animal shall be declared unfit for human consumption
b) Test must be performed in all cases to be carried out during meat inspection of pigs
c) In case of local infection the body other than the masseter is fit for human consumption
d) For testing the sample should be taken from foreleg or tongue of the wild boar

A

a and d

a) The meat of an infected animal shall be declared unfit for human consumption
d) For testing the sample should be taken from foreleg or tongue of the wild boar

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15
Q

Factors affecting the deterioration of minced meat?

a) Anaerobic psychrophilic
b) Aerobic psychrophilic
c) Redox potential increase during deterioration
d) Redox potential decrease during deterioration

A

b and d

b) Aerobic psychrophilic
d) Redox potential decrease during deterioration

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16
Q

In which food does a primary infection occur?

a) Minced meat
b) Sausages
c) Eggs
d) Vegetables

A

c and d

c) Eggs
d) Vegetables

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17
Q

Where does staphylococcus aureus produce its toxin and causes?

a) Intestinal tract
b) Food (toxin prod., intest. Sign)

A

food

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18
Q 
Incomplete bleeding:
a)due to heart failure 
b)unfit for human consumption
c)Doesn't affect perishability
d)
A

a and b

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19
Q

a) Salmonella mainly in egg dishes
b) Salmonella mainly in raw poultry meat
c) Campylobacter mainly in eggs
d) Campylobacter mainly in raw poultry meat

A

a and d

a) Salmonella mainly in egg dishes
d) Campylobacter mainly in raw poultry meat

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20
Q

a) The production areas of live bivalve molluscs are determined by the toxin producing capacity of planktons
b) The production areas of live bivalve molluscs are determined by the basis producing capacity of feces
c) Mussels collected from class b areas are fit for human consumption only after prolonged washing
d) Mussels collected from class A areas are fit for human consumption only after prolonged washing

A

b and c

b) The production areas of live bivalve molluscs are determined by the basis producing capacity of faeces
c) Mussels collected from class b areas are fit for human consumption only after prolonged washing

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21
Q

Which one should be approved?

a) Egg packer
b) Egg collector
c) Laying houses
d) Egg production plant

A

a and d

a) Egg packer
d) Egg production plant

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22
Q

Quick/Fast curing:

a) With nitrite
b) With nitrate
c) with nitrate and tumbler
d) injected with nitrate and a needle

A

C and D

c) with nitrate and tumbler
d) injected with nitrate and a needle

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23
Q

Lactic acid / sour milk

a) Yeast???
b) Mold
c) Thermophilic lactic acid
d) Psychrotrophic lactic acid

A

?? a and C

24
Q

What is true for red goods/red meats i guess??

a) Add ice in the cutter
b) Tap water in cutter
c) Can be stored refrigerated for a short time
d) Can be stored for long time without refrigeration

A

a and c

a) Add ice in the cutter
c) Can be stored refrigerated for a short time

25
Q

What smoking is used for Frankfurter

a) Taste
b) Surface ( if they mean colour– this would be correct)
c) Not smoked but dried
d) Something more about drying..

A

a and d

a) Taste
d) Something more about drying..

26
Q

Correct answer:

a) Salmonella is thermophilic
b) Salmonella is mesophilic
c) Listeria is mesophilic
d) Listeria is psychrotrophic/philic

A

b and d

b) Salmonella is mesophilic
d) Listeria is psychrotrophic/philic

27
Q

Accountable colonies

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

A

b and c

b) 300/ petri dish
c) 150/ membrane

28
Q

Ostertag and Robert Koch are the father of meat inspection or discoverer of leprosy

a) (Can’t see alternatives)
b) Ostertag = father if meat inspection
c) Robert koch = discovery of leprosy
d) Robery koch = discovery of the causative agent of anthrax

A

b and d

b) Ostertag = father if meat inspection
d) Robery koch = discovery of the causative agent of anthrax

29
Q

What remains in the end of the butter churning

a) Butter
b) Whey
c) Buttermilk
d) Water

A

a and c

a) Butter
c) Buttermilk

30
Q

Ante-mortem I inspection

a) The food chain information is provided by the veterinarian
b) The food chain information is provided by the veterinarian (Maybe: Food chain information is provided by the farmer? From ppt)
c) The food chain information is checked at the farm
d) The food chain information is checked at the slaughterhouse - Slaughterhouse is 2.

A

a and c

a) The food chain information is provided by the veterinarian
c) The food chain information is checked at the farm

31
Q

During butter production we are not left behind

a) whey
b) oil
c) butter
d) buttermilk

A

a and b

a) whey
b) oil

32
Q

What are the direct cell count determination procedures?
a)Biuret
b) ATP ase test
c) Menmbrane filtration
d) Spreading
(Ppt: direct cell counting: DEFT - direct epifluorescent filter technique and flow
cytometry)

A

c and d

c) Menmbrane filtration
d) Spreading

33
Q
  1. 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

a and d
a) F0 is the heat treatment value
D) F0 is a technological characteristic

34
Q

The ruminants blood is which category waste ?

a) Category 2 if it comes from a herd which is proven to be BSE free
b) Category 3 if it complies with regulation (EC) no 999/2001

A

both

35
Q

Cattle heart when to cut at slaughter ? (> 8 months)

A

always

36
Q

6 heavy metals are beeing checked in fish and crustaceans

A
  • Pb,Hg, Cd
37
Q

What quantity do we use for pour plate?

A

1 ml

38
Q

What quantity do we use for spread plate?

A

0.1ml

39
Q

Sour products:

a) sour cream
b) Curd
c) kefir
d) butter

A

a and c

a) sour cream
c) kefir

40
Q

how can we slaughter farmed game?

a) game processing plant
b) wildlife/game gathering place
c) own farm
d) slaughter house

A

c and d

c) own farm
d) slaughter house

41
Q

What intestine did we fill the sausages with during the prac?

a) Sheep
b) swine
c) disgestible collagen
d) natural

A

b and c

b) swine
c) disgestible collagen

42
Q

Which bacteria can be found physiologically in dairy cattle`s teats?

a) G+
b) G-
c) Aerob
d) Anaerob

A

a and c

a) G+
c) Aerob

43
Q

Correct answers: (double check if all are correct. Not sure if these are in one question or just different correct answers)
- The meat ripening is faster in poultry then in pig
- The salmonella bacterium infective dose is medium , human infection is caused by 1000-100000 cell
The campylobacter jejuni bacterium infective dose is low, even 100-500 cell can cause human infection

A

a c and maybe d?

44
Q

What mycotoxins can infect grain:

a) penicillin
b) aspergillus
c) Dont remember the other 2 options

A

a and b

a) penicillin
b) aspergillus

45
Q

Meat stamp should not be given to:

a) Rabbit
b) Prior Pork trichinella examination
c) in case of local trichnicella infection
d) in case of bo with SRM

A

a and d

a) Rabbit
d) in case of bo with SRM

46
Q

in adult bovine meat inspection it is mandatory to plapate

a) spleen
b) lungs
c) mesenteric lymph nodes
d) liver

A

b and c

b) lungs
c) mesenteric lymph nodes

47
Q

The shelf life is influenced by:

a) Inside factors , ph , redoxpotential
b) Outside factors , ph redoxpotential
c) Inside factors , the keeping T , the storage room ventilation
d) Outside factors , the keeping T, the storage room ventilation

A

a and d

a) Inside factors , ph , redoxpotential
d) Outside factors , the keeping T, the storage room ventilation

48
Q

In case of rabbit butchering when is it allowed to have the meat inspection?

a) During bleeding
b) during drinking
c) during evisceration
d) In the beginning of cooling

A

b and c

b) during drinking
c) during evisceration

49
Q

Which is correct?

a) L. Monocytogenes acid resistantx)
b) L. Monocytogenes salt resistant
c) L. Monocytogenes temperature resistant
d) L. Monocytogenes can be eliminated by pasteurization

A

b and c

b) L. Monocytogenes salt resistant
c) L. Monocytogenes temperature resistant

50
Q

cathepsins

a) Uses calcium
b) Degrades sarcolemma proteins
c) Typical for mammalian meat
d) Typical for fish meat (this one???)

A

b and c

b) Degrades sarcolemma proteins
c) Typical for mammalian meat

51
Q

Semi-Can can be….

a) only stored cooled
b) only perserved by heat treatment -isnt this for false? (Heat/and or preservatives)
c) Only spores can remain alive in them
d) Only vegetative cells can remain alive in them

A

a and b

a) only stored cooled
b) only perserved by heat treatment

52
Q

Heavy metals can accumulate in..

  • Water food chain
  • In mainland food chain
A

a

53
Q

Which Arsenic is poisonous?

  • Organic
  • Inorganic
A

B

54
Q

Which is correct?

a) Yeast water activity is bigger then bacterias
b) Yeast water activity is smaller than bacteria
c) Mould water activity is smaller than bacteria
d) Mould water activity is bigger then bacteria

A

B and c

b) Yeast water activity is smaller than bacteria
c) Mould water activity is smaller than bacteria

55
Q

Heat treated milk can be secondary infected by..

a) Listeria
b) Aspergillus flavus
c) Yeast
d) Bacillus cereus

A

a and d

a) Listeria
d) Bacillus cereus

food hygiene final (10 decks)

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