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Food hygiene final > FH2 mt 2 > Flashcards

FH2 mt 2 Flashcards

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1
Q

Which of these documents are always checked during the official control of an establishment producing foods of plant origin?

  • Staff’s general health status
  • The founding documents of the given company
  • Documents of insect and rodent control
  • Certificates of work experiences of the staff
A
  • Staff’s general health status

- Documents of insect and rodent control

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2
Q

In case of foreign odor of meat

  • Meat is unfit for consumption in every case
  • If still present after 24 hours, the meat is unfit for consumption
  • It is possible to perform a cooking test for the decision of fitness for human consumption
  • A cooking test shall be performed for the decision on fitness for human consumption
A
  • If still present after 24 hours, the meat is unfit for consumption
  • A cooking test SHALL be performed for the decision on fitness for human consumption
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3
Q

What is true for the food safety control system (including meat inspection)?

  • The control system shall be scientific evidence-based, risk-based, process based and preventive
  • Meat inspection is a preventive measure
  • Meat inspection is a (final) check-point in the series of control measures
  • We can control everything and achieve zero risk with appropriate control measures
A
  • The control system shall be scientific evidence-based, risk-based, process based and preventive
  • Meat inspection is a preventive measure
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4
Q

Animals showing symptoms of a generalized disease

  • Cannot be slaughtered for human consumption
  • Their meat can only be fit for consumption after additional lab. examination
  • Shall be transported back to the farm due to prohibition of slaughter
  • Their meat is unfit for consumption
A
  • Cannot be slaughtered for human consumption

- Their meat is unfit for consumption

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5
Q

Tuberculosis

  • The whole body is always unfit for consumption
  • If localized, only the affected organ or part should be declared unfit for human consumption
  • If localized, only the affected organ or part and its associated lymph nodes should be declared unfit for human consumption
  • If suspected, diagnostic slaughter shall be performed and sample sent to laboratory exam
A
  • If localized, only the affected organ or part and its associated lymph nodes should be declared unfit for human consumption
  • If suspected, diagnostic slaughter shall be performed and sample sent to laboratory exam
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6
Q

Echinococcus granulosus

  • The animals infected cannot be slaughtered
  • The meat is fit for consumption except for the affected parts
  • The infection is zoonosis, but humans may only be infested only by eggs released by carnivores
  • The liver unfit for human consumption can only be given as feed to dogs
A
  • The meat is fit for consumption except for the affected parts
  • The infection is zoonosis, but humans may only be infested only by eggs released by carnivores
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7
Q

Classical swine fever

  • Animals showing symptoms cannot be slaughtered
  • Animals showing symptoms shall be slaughtered immediately in closed slaughter
  • Animals showing symptoms shall be slaughtered immediately in separate slaughter
  • Whole body is unfit for consumption
A
  • Animals showing symptoms cannot be slaughtered

- Whole body is unfit for consumption

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8
Q

What is true about the zoonotic salmonella serotypes

  • In most cases they do not cause a disease in slaughter animals
  • In most cases they cause septicaemia in slaughter animals
  • They can cause enteritis, even septicaemia in young animals
  • The carcasses of animals showing the signs and symptoms of salmonellosis are fit for human consumption only after heat treatment
A
  • In most cases they do not cause a disease in slaughter animals
  • They can cause enteritis, even septicaemia in young animals
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9
Q

What are the responsibilities of the council?

  • Adoption of EU regulation in the framework of co-decision procedure
  • Preparation of legislative proposal
  • Representation of the interest of member states
  • Scientific advice
A
  • Adoption of EU regulation in the framework of co-decision procedure
  • Representation of the interest of member states
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10
Q

What is the Administrative Assistance and Cooperation System

  • IT tool
  • Group of appointed representative of Member States
  • The goal is to exchange information in relation to food fraud
  • The goal is to exchange information in unsafe food
A
  • IT tool

- The goal is to exchange information in relation to food fraud (men usikker)

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11
Q

Which lack of elements can cause mainly calcification disorders in egg?

  • Ca
  • Fe
  • P
  • Se
A
  • Ca

- P

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12
Q

What materials can be used beside metals for canning food?

  • Thermostable plastic
  • Recycled paper
  • Glass
  • Cardboard
A
  • Thermostable plastic

- Glass

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13
Q

What is the difference between salting and curing?

  • In case of salting only pure sodium chloride is applied
  • Salting can only be dry salting
  • In case of curing other additives than NaCl are also used
  • Curing can be only wet curing
A
  • In case of salting only pure sodium chloride is applied

- In case of curing other additives than NaCl are also used

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14
Q

What casing was used to stuff the peasant sausage manufactured during our prac?

  • Pork intestine
  • Sheep intestine
  • Edible collagen casing
  • Natural casing
A
  • Pork intestine

- Edible collagen casing

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15
Q

PSE meat

  • could be placed on the market as of decreased value
  • if the extent is small, it could be placed on the market
  • is suitable for consumption
  • is an effect of stress
A
  • is suitable for consumption

- is an effect of stress

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16
Q

Icterus

  • the intima of large blood vessels is yellow
  • could only be excluded with a cooking test
  • if still present after 24 hours, the meat is still fit for consumption
  • it is always a pathological process behind, which should be taken into account during decision making
A
  • the intima of large blood vessels is yellow

- it is always a pathological process behind, which should be taken into account during decision making

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17
Q

Anthrax

  • the whole body is always unfit for consumption
  • the body shall be buried immediately
  • in pigs, when only the throat is affected, the rest of the body is fit for consumption
  • in case of suspicion, the animal cannot be slaughtered
A
  • the whole body is always unfit for consumption

- in case of suspicion, the animal cannot be slaughtered

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18
Q

In case of systemic dispersal of microbes

  • the whole body is unfit for consumption
  • one symptom can be the septicaemic hemorrhages in the skin
  • if hemorrhages are found in the lungs, the meat is unfit for consumption
  • only in the case of pyaemia the meat is unfit for consumption
A
  • the whole body is unfit for consumption

- one symptom can be the septicaemic hemorrhages in the skin

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19
Q

Rabies

  • animals showing symptoms cannot be slaughtered
  • animals showing symptoms can be slaughtered in closed slaughter
  • except for the central nervous system and the biting site, the meat is fit for consumption
  • lethal zoonosis, high public health significance
A
  • animals showing symptoms cannot be slaughtered

- lethal zoonosis, high public health significance

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20
Q

Foot and mouth disease (FMD)

  • if confirmed at the slaughterhouse, the animals shall be slaughtered separately
  • whole body is unfit for consumption
  • the significance of the meat inspection is given by its Zoonotic nature
  • animals being diseased or suspected of being diseased must not be slaughtered
A
  • whole body is unfit for consumption

- animals being diseased or suspected of being diseased must not be slaughtered

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21
Q

Which pathogen is NOT Zoonotic?

  • Enterotoxic Escherichia coli strains
  • Actinobacillus pleuropneumoniae
  • Erysipelothrix rhusiopathiae
A
  • Actinobacillus pleuropneumoniae
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22
Q

What are the responsibilities of the European Food Safety Authority?

  • Risk assessment
  • Controls of requirements relating to food safety
  • Adoption of EU regulations
  • Risk communication
A
  • Risk assessment

- Risk communication

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23
Q

Which activity could be fraudulent activity?

  • Online offered food
  • Unapproved enhancement
  • Processing of horse meat
  • Document forgery
A
  • Unapproved enhancement

- Document forgery

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24
Q

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

  • Salmonella
  • Enterobacteriaceae
  • coagulase-positive Staphylococcus
  • E. coli
A
  • Salmonella

- Enterobacteriaceae

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25
Q

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

  • x axis: time
  • y axis: temperature
  • x axis: temperature
  • Y axis: time
A
  • x axis: time

- y axis: temperature

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26
Q

What are the roles of smoking?

  • Preservation.
  • Color development.
  • To fasten the oxidation process.
  • To inhibit the toxin production of Clostridium botulinum.
A
  • Preservation.

- Color development.

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27
Q

What are the characteristics of artificial casings from animal origin?

  • Their material is usually ceratine.
  • Their material is usually collagen.
  • They are impermeable to smoke and moisture.
  • They are digestable
A
  • Their material is usually collagen.

- They are digestable

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28
Q

What manufacturing steps are necessary for the appropriate general processing hygiene of food of plant origin?

  • Protection of vegetables/fruits against protection the harmful effects of the environment (moisture, dust, sunshine, insect)
  • Washing, cleaning to remove soil, weeds, stones and other foreign materials.
  • Computerized system is always needed to classify the vegetables/fruits according to the desirable color.
  • Computerized system is always needed to classify the vegetables/fruits according to the desirable shape/size.
A
  • Protection of vegetables/fruits against protection the harmful effects of the environment (moisture, dust, sunshine, insect)
  • Washing, cleaning to remove soil, weeds, stones and other foreign materials.
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29
Q

In case of organoleptic changes of meat

  • The meat is unfit for human consumption
  • The meat shall be placed on the market as of decreased value
  • Additional laboratory examinations might be needed for deciding on fitness for human consumption.
  • Official veterinarian shall make a decision on fitness for human consumption, based on professional evidences
A
  • Additional laboratory examinations might be needed for deciding on fitness for human consumption.
  • Official veterinarian shall make a decision on fitness for human consumption, based on professional evidences
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30
Q

DFD meat

  • In case of pork meat, it is unfit for human consumption
  • Is a quality issue, meat is fit for human consumption
  • Must be placed on the market as of decreased value
  • Usually an effect of chronic stress before slaughter
A
  • Is a quality issue, meat is fit for human consumption

- Usually an effect of chronic stress before slaughter

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31
Q

The official veterinarian shall declare fresh meat unfit for human consumption if it

  • Derives from animals affected by a generalized disease, such as generalized septicaemia, pyaemia, toxemia or viraemia
  • It is declared unfit based on the Commission Regulation B54/2004/EC
  • It is declared unfit based on the Commission Implementing Regulation (EU) 2019/627
  • Additional laboratory examinations cannot be performed
A
  • Derives from animals affected by a generalized disease, such as generalized septicaemia, pyaemia, toxemia or viraemia
  • It is declared unfit based on the Commission Implementing Regulation (EU) 2019/627
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32
Q

What flaws traditional meat inspection has?

  • post-mortem procedures (eg incision of lymph nodes), could increased cross-contamination between different organs and consecutive carcasses
  • organoleptic judgments are objective
  • it is mainly based on final product control rather than considering the whole meat chain
  • it is a process-based approach
A
  • post-mortem procedures (eg incision of lymph nodes), could increased cross-contamination between different organs and consecutive carcasses
  • it is mainly based on final product control rather than considering the whole meat chain
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33
Q

Highly Pathogenic Avian Influenza (HPAI)

  • Birds showing symptoms shall be slaughtered separately
  • birds showing symptoms shall be slaughtered in a closed slaughter
  • infected animals cannot be slaughtered
  • Whole body is unfit for consumption
A
  • infected animals cannot be slaughtered

- Whole body is unfit for consumption

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34
Q

The inflammation of the intestines is not the main finding in which of these diseases?

  • Salmonellosis
  • Listeriosis
  • Erysipelas of swine
  • Verotoxin producing Escherichia coli infection
A
  • Listeriosis

- Erysipelas of swine

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35
Q

Which regulations are in force in relation to official controls of foodstuffs?

  • 882/2004/EC
  • 854/2004/EC
  • 178/2002/EC
  • 625/2017/EC
A
  • 178/2002/EC

- 625/2017/EC

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36
Q

Which findings make the egg unfit for human consumption?

  • Parasite
  • Foreign body
  • Meat spot
  • Contaminated shel
A
  • Parasite

- Foreign body

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37
Q

Which findings make the egg unfit for human consumption?

  • Blood ring
  • Blood spot
  • Dented
  • Broken
A
  • Blood ring

- Broken

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38
Q

What methods are used to check the leakage after the storability tests?

  • Bubbles when squeezed under water
  • One end flips out when the can is struck against a solid object but snaps back to the normal under light pressure
  • Disappearance of vacuum (concavity) when heated to 38 C followed by slow cooling
  • Bulging of both can ends
A
  • Bubbles when squeezed under water

- Disappearance of vacuum (concavity) when heated to 38 C followed by slow cooling

39
Q

Which is true?

  • Official control shall be performed more frequently in relation to food from third countries.
  • Official controls shall be performed with a high level of transparency
  • Official controls shall be performed without prior notice
  • It is not necessary to draw up written record of official controls.
A
  • Official control shall be performed more frequently in relation to food from third countries.
  • Official controls shall be performed without prior notice
40
Q

Which manufacturing steps of sausage production were part of our practical?

  • Mincing of pork shoulder and back fat.
  • Stuffing.
  • Smoking.
  • Ripening.
A
  • Mincing of pork shoulder and back fat.

- Stuffing.

41
Q

Which of these statements are right for smoking?

  • Cold smoking is below 20°C.
  • It can only contribute to aroma development and will not change the taste of the product.
  • Liquid smoke is easy to handle and even environment friendly
  • Warm smoking is between 20-60°C
A
  • Cold smoking is below 20°C.

- Liquid smoke is easy to handle and even environment friendly

42
Q

What manufacturing steps are necessary for the appropriate general Processing hygiene of heat-treated vegetables?

  • The manufacturing line should be disinfected minimum weekly.
  • The canned tomatoes were sterilized before put into the cans.
  • Weekly cleaning of the internal pipe lines, fittings, storage vessels is satisfactory without disinfection.
  • The sterilization of the canned tomatoes happened within the closed cans
A
  • The manufacturing line should be disinfected minimum weekly.
  • The sterilization of the canned tomatoes happened within the closed cans

(- The canned tomatoes were sterilized before put into the cans. - kanskje denne)

43
Q

In case of sexual odour of meat

  • poultry meat is unfit for consumption
  • pork meat is unfit for consumption in every case
  • if pronounced, meat is unfit for Consumption
  • official veterinarian shall determine the extent and make a decision on fitness for human consumption
A
  • if pronounced, meat is unfit for Consumption
  • official veterinarian shall determine the extent and make a decision on fitness for human consumption

Tenker det er a og b

Enig i c og d

44
Q

Cysticercosis

  • meat infected must be declared unfit for human consumption
  • meat infected must be declared unfit for human consumption only in case of cattle
  • if the animal does not suffer from generalized cysticercosis, the unaffected parts may be declared fit for human consumption after having undergone freezing treatment
  • Consuming infected meat does not pose public health risk, since humans could oniy be infected from carnivores
A
  • meat infected must be declared unfit for human consumption
  • if the animal does not suffer from generalized cysticercosis, the unaffected parts may be declared fit for human consumption after having undergone freezing treatment
45
Q

Which statement is TRUE about Yersinia enterocolitica?

  • Animals are usually asymptomatic carriers of the bacterium
  • Poultry meat is the most important source of infection
  • It is psychrophilic
  • It usually causes generalized dermatitis in humans
A
  • Animals are usually asymptomatic carriers of the bacterium

- It is psychrophilic

46
Q

Who are the members of the Rapid Alert System for Food and Feed?

  • Member States
  • European Parliament
  • European Commission
  • Council
A
  • Member States

- European Commission

47
Q

How have to plan the official controls based on 625/2017/EC regulation?

  • Competent authorities have to plan the official controls on risk basis, regulary and with appropriate frequency.
  • Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency to identify possible intentional violations.
  • Competent authorities have to plan the official controls on basis on the human resources.
  • Competent authorities have to plan the official controls on basis on the financial resources.
A
  • Competent authorities have to plan the official controls on risk basis, regulary and with appropriate frequency.
  • Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency to identify possible intentional violations.

???

48
Q

In case of insufficient bleeding

  • Reason could be heart disorders
  • meat is generally unfit for consumption
  • there is always a foreign odour as well
  • there is no effect on fitness for human consumption
A
  • Reason could be heart disorders

- meat is generally unfit for consumption

49
Q

Where can the quality grading of eggs be carried out?

  • At the site of production
  • In the retail market
  • In the egg packing plant
  • At the consumers before use
A
  • At the site of production

- In the egg packing plant

50
Q

Which of the following statements are FALSE about the semi-preserved cans?

  • Only heat treatment is used for the preservation
  • They can be stored in room temperature
  • They must be stored in the fridge
  • Even vegetative bacteria can survive their heat treatment
A
  • Only heat treatment is used for the preservation

- They can be stored in room temperature

51
Q

What is the role of nitrite salts in cured meat products?

  • Due to the addition of nitrite salts the multiplication of Clostridium botulinum is prohibited.
  • It has an antioxidant effect: stabilizes the fat level and therefore decreases the possibility of rancidity.
  • They can be used to have heat resistant brown color in meat.
  • They form nitrosamines, which are good for human health even in high concentration.
A
  • Due to the addition of nitrite salts the multiplication of Clostridium botulinum is prohibited.
  • It has an antioxidant effect: stabilizes the fat level and therefore decreases the possibility of rancidity.
52
Q

What are the disadvantages of natural casings?

  • They are undigestable
  • They are perishable
  • Preparation is time consuming.
  • They are not permeable to smoke and vapor
A
  • They are perishable

- Preparation is time consuming.

53
Q

OIE listed diseases

  • all have meat inspection significance
  • only the ones on the ‘A-list have meat inspection significance
  • have public health or animal health significance
  • not all have meat inspection significance
A
  • have public health or animal health significance

- not all have meat inspection significance

54
Q

The organoleptic changes of meat

  • affect meat quality
  • only mean quality problems
  • indicates need for decision on fitness for human consumption
  • always mean safety problems
A
  • affect meat quality

- indicates need for decision on fitness for human consumption

55
Q

Which are those molds in warehouse damaging the weat grains and corn the most often?

  • Aspergillus spp.
  • Pencillium spp.
  • Mucor spp.
  • Rhizopus spp.
A
  • Aspergillus spp.

- Pencillium spp.

56
Q

What is the Rapid Alert System for Food and Feed?

  • IT tool
  • Group of appointed representative of Member States
  • The goal is to exchange information in relation to food fraud.
  • The goal is to exchange information in unsafe food.
A
  • IT tool

- The goal is to exchange information in unsafe food.

57
Q

What kind of results have to be taken account of, during the planning of official controls, based on the regulation 625/2017/EC?

  • Results of official controls carried out earlier
  • Results of economic analysis
  • Results of own controls carried out by food business operator
  • Results of parliamentary elections
A
  • Results of official controls carried out earlier

- Results of own controls carried out by food business operator

58
Q

Which steps are part of the preparation of raw, smoked and fermented meat products?

  • Deboning
  • Protein content measurement
  • Trichinella examination
  • Cutting and sometimes pre-chilling of the meat
A
  • Deboning

- Cutting and sometimes pre-chilling of the meat

59
Q

Paratuberculosis

  • The whole body of wild game is unfit for consumption
  • If not systemic, only the affected organs are unfit for consumption
  • may lead to emaciation, and then the whole body is unfit for consumption
  • no septicaemia is developed, so there is no effect on public health
A
  • If not systemic, only the affected organs are unfit for consumption
  • may lead to emaciation, and then the whole body is unfit for consumption
60
Q

Brucellosis

  • the whole body is unfit for consumption
  • if localized, only the affected organ or part should be declared unfit for human consumption
  • the genitals, mammary glands and blood are unfit, even if no lesions are visible during diagnostic slaughter
  • only investigation for the presence of B. abortus shall be performed
A
  • if localized, only the affected organ or part should be declared unfit for human consumption
  • the genitals, mammary glands and blood are unfit, even if no lesions are visible during diagnostic slaughter
61
Q

What is TRUE about the F0 value?

  • It describes the heat resistance of a microbe species
  • It means the necessary time to reduce the microbial population with one magnitude
  • It is characteristic to the heat treatment process
  • The minimum requirement of heat treatments is set to achieve 12 magnitudes reduction of Clostridium botulinum spores (if pH > 4.5)
A
  • It is characteristic to the heat treatment process
  • The minimum requirement of heat treatments is set to achieve 12 magnitudes reduction of Clostridium botulinum spores (if pH > 4.5)
62
Q

How did we judge the color changes after the curing?

  • With our human eyes and with instrumental analysis.
  • Only with subjective method.
  • Both with subjective and objective methods.
  • Only with objective method.
A
  • With our human eyes and with instrumental analysis.

- Both with subjective and objective methods.

63
Q

Yellow colour disorders

  • are always pathological
  • can be of alimentary (feed) origin
  • If of non-contagious origin, the meat is fit for consumption
  • mean that the possibility of bacterial spread shall be taken into account during decision making
A
  • can be of alimentary (feed) origin
  • mean that the possibility of bacterial spread shall be taken into account during decision making

c??

64
Q

Tularaemia

  • the whole body is unfit for consumption
  • If only the liver is affected, the meat of the rabbit is fit for consumption
  • if localized, only the affected organ or part and its associated lymph nodes should be declared unfit for human consumption
  • the significance of the meat inspection is given by its zoonotic nature
A
  • the whole body is unfit for consumption

- the significance of the meat inspection is given by its zoonotic nature

65
Q

Which institutes adopt the regulations during the co-decision procedure?

  • European Parliament
  • European Commission
  • European Food Safety Authority
  • Council
A
  • European Parliament

- Council

66
Q

What is typical of traditional raw sausage production technology?

  • They are produced with starter cultures
  • Lower water activity (<0,9), than fermented sausages
  • Higher pH (5,8-6) than fermented sausages
  • Some types contain added sugar
A
  • Lower water activity (<0,9), than fermented sausages

- Higher pH (5,8-6) than fermented sausages

67
Q

Which microbial tests are required under Regulation (EC) No 2073/2005 for raw fermented meat products?

  • Salmonella spp.
  • E. coli
  • Enterobacteriaceae
  • Listeria monocytogenes
A
  • Salmonella spp.

- Listeria monocytogenes

68
Q

What curing procedures were applied in the Technology lab?

  • Dry salting, during which we have also applied black pepper beside salt to massage it into the given meat slice
  • Wet curing, in which we submerged the pork meatslice into the curing solution
  • Wet curing with needle injection, during which we have injected the brine solution directly into the pork meat slice
  • Tumblering, to prepare the meat for needle injection.
A
  • Wet curing, in which we submerged the pork meatslice into the curing solution
  • Wet curing with needle injection, during which we have injected the brine solution directly into the pork meat slice
69
Q

What heat treatments are needed to kill spores?

  • 110 °C/30 min
  • 80 °C/ 30 min
  • 121 °C/3 min
  • 90 °C/10 min
A
  • 110 °C/30 min

- 121 °C/3 min

70
Q

The XL size eggs according to the 589/2008 EC regulation…

  • They are the “Class A” eggs
  • In case of small-scale producers it is not obligatory to use the producer’s code on their shells
  • It is always obligatory to use the producer’s code on their shells
  • They must be kept below 5°C during transportation and distribution
A
  • They are the “Class A” eggs

- It is always obligatory to use the producer’s code on their shells

71
Q

The XL size eggs according to the 589/2008 EC regulation…

  • <63g
  • > 63g
  • <73g
  • > 73g
A
  • > 73g
72
Q

Which is true?

  • The central competent authority shall prepare the official control plan
  • The local competent authority shall prepare the official control plan.
  • There is not special requirements on the responsibilties of different leves of competent authorities in relation of planning of official controls.
  • Competent authorities have to plan the official controls on risk basis, regulary and with appropriate frequency.
A
  • The central competent authority shall prepare the official control plan
  • Competent authorities have to plan the official controls on risk basis, regulary and with appropriate frequency.
73
Q

Which areas are within the scope of the regulation of 625/2017/EC?

  • Controls of requirements relating to food safety.
  • Controls of requirements relating to animal health.
  • Controls of requirements relating to soil protection
  • Controls of requirements relating to producing of veterinary medicinal products.
A
  • Controls of requirements relating to food safety.

- Controls of requirements relating to animal health.

74
Q

Which Salmonella serotype is zoonotic?

  • Salmonella Typhimurium
  • Salmonella Typhi
  • Salmonella Typhisuis
  • Salmonella Infantis
A
  • Salmonella Typhimurium

- Salmonella Infantis

75
Q

Bovine Spongiform Encephalopathy (BSE)

  • animals showing symptoms can be slaughtered in the presence of official veterinarian
  • animals killed at a slaughterhouse and the cadavers shall be destroyed (incinerated) as SRM
  • all cattle have to be tested
  • animals being diseased or suspected of being diseased or infected must not be slaughtered
A
  • animals killed at a slaughterhouse and the cadavers shall be destroyed (incinerated) as SRM
  • animals being diseased or suspected of being diseased or infected must not be slaughtered
76
Q

African Swine Fever (ASF)

  • it is not possible to differentiate ASF and CSF by clinical or post-mortem examination
  • animals showing symptoms shall be slaughtered immediately in separate slaughter
  • whole body is unfit for consumption
  • except for the affected organ or part and its associated lymph nodes, the meat is fit for human consumption after heat treatment
A
  • it is not possible to differentiate ASF and CSF by clinical or post-mortem examination
  • whole body is unfit for consumption
77
Q

What are the criteria of egg products set by the 853/2004 EC regulation?

  • Below the limit Escherichia coli
  • Abscence of 3-OH-butyric acid
  • Below the limit shell, shell membrane and other pieces
A

Usikker, fra ppt:

  • 3-OH-butyric acid: max 10 mg/kg
  • Lactic acid: < 1 g/kg
  • Egg shell remains, egg membranes, other particles
78
Q

What is the difference between yeast dough and sourdough pasta?

  • The sourdough pasta has lower pH value and therefore more acidic taste and more stable, than the yeast dough pasta.
  • 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.
  • The yeast dough pasta has lower pH value and therefore more acidic taste and more stable, than the sOurdough pasta.
  • 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
  • The sourdough pasta has lower pH value and therefore more acidic taste and more stable, than the yeast dough pasta.
  • 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.
79
Q

How changes the color and how changes the form of myoglobin?

  • If myoglobin reacts with nitrite, the effect wont be visible after heat treatment.
  • If myglobin reacts with oxygen, it will turn to oxymyoglobin, which is bright pink.
  • If myoglobin has long exposure to oxygen, it wont get brown color, but stay bright pink.
  • If myoglobin reacts with nitrite, it will form a nitrosomyoglobin, which is dark red and will turn to light pink after heat treatment
A
  • If myoglobin reacts with nitrite, the effect wont be visible after heat treatment.
  • If myglobin reacts with oxygen, it will turn to oxymyoglobin, which is bright pink.
80
Q

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

  • The size of label on the can.
  • Rate of heat penetration at the center of the can.
  • The origin of the food to be canned.
  • pH of the food
A
  • Rate of heat penetration at the center of the can.
  • The origin of the food to be canned.

pH of the food??
- enig i den, men det vakke kathinka

81
Q

What steps are belonging to the control of Ready-To-Eat food products?

  • Microbiological analysis of applied spices
  • Controlling the packaging and labelling on plant based foods
  • Determination of damages caused by insects and/or rodents
  • Sensory analysis
A
  • Controlling the packaging and labelling on plant based foods
  • Sensory analysis
82
Q

Which of these hygienic requirements are essential in the bottling and bottle washing areas?

  • The wall and the ceiling should be clean, to avoid the contamination of the product.
  • To provide clean and white working clothes, appropriate handwashing, restroom
  • The temperature of these areas, which can not exceed 10 degrees
  • Staff can work only wearing fixed earing and head protection, so that the product can not be damaged or contaminated during filling and packaging.
A
  • The wall and the ceiling should be clean, to avoid the contamination of the product.
  • To provide clean and white working clothes, appropriate handwashing, restroom
83
Q

What is TRUE about the thermostat test of canned products?

  • Incubation is used to aid the growth and gas production of the surviving bacteria.
  • A temperature logger is used to measure the core temperature of the cans.
  • Any deformation of the cans mean insufficient treatment and unfit for human consumption.
  • If the bulge can be pressed back (flipper) the can is fit for human consumption.
A
  • A temperature logger is used to measure the core temperature of the cans.
  • Any deformation of the cans mean insufficient treatment and unfit for human consumption.
84
Q

Pasteurellosis

  • the whole body is unfit for consumption due to bacterial dispersal
  • in rabbits, only the respiratory organs are affected, therefore the meat is fit for consumption
  • in poultry (fowl cholera) the ill animals shall be slaughtered separately
  • in poultry (fowl cholera) the animals suspected of having the disease could be slaughtered separately
A
  • the whole body is unfit for consumption due to bacterial dispersal
  • in poultry (fowl cholera) the animals suspected of having the disease could be slaughtered separately

??

85
Q

Which belongs to the four criteria of agri-food frauds?

  • Intention
  • Food safety risk
  • Deception of consumer
  • Non-compliance in relation on export requirements of third country
A
  • Intention

- Deception of consumer

86
Q

Which of these are critical control points in case of cooked ham production?

  • Injection of brine
  • Tumbling
  • Heat processing
  • Cooling down
A
  • Heat processing

- Cooling down

87
Q

Which statement is TRUE about swine erysipelas?

  • It usually causes generalized urticaria and septicaemia in humans
  • In most cases it is an occupational hazard
  • It is caused by Streptococcus pyogenes
  • In chronic cases, the whole carcass of the pig is unfit for human consumption
A
  • In most cases it is an occupational hazard

- In chronic cases, the whole carcass of the pig is unfit for human consumption

88
Q

What are the responsibilities of the European Commission?

  • Adoption of EU regulation in the framework of co-decision procedure
  • Preparation of legislative proposal
  • Representation of the interest of the EU
  • Scientific advice
A
  • Preparation of legislative proposal

- Representation of the interest of the EU

89
Q

During the mincing and mixing of the meat.

  • a vacuum is created to slow the deterioration.
  • oxygen-rich conditions are created against germination of anaerobic spores (eg. Clostridium perfringens)
  • the meat mass is heated to 30-35 °C for better mixing of the ingredients.
  • the meat mass is chilled to reduce microbiological risk
A
  • a vacuum is created to slow the deterioration.

- the meat mass is chilled to reduce microbiological risk

90
Q

Which of these statements are right for tumbling?

  • Tumbler is applied right after needle injection.
  • Tumblering the meat is necessary for both long and fast curing.
  • It is a mechanical treatment of meat, which helps the efficiency of brine injection.
  • It is a rotating vessel, which is massaging the meat if it is fast curing.
A
  • It is a mechanical treatment of meat, which helps the efficiency of brine injection.
  • It is a rotating vessel, which is massaging the meat if it is fast curing.
91
Q

What are the advantages of plant-based casing?

  • Mechanically resistant
  • All of them are edible.
  • They widen in water and shrinking when dried out.
  • They are easily chewable.
A
  • Mechanically resistant

- They widen in water and shrinking when dried out.

92
Q

What is the Food Fraud Network?

  • IT tool
  • Group of appointed representative of Member States
  • The goal is to exchange information in relation to food fraud.
  • The goal is to exchange information in unsafe food
A
  • Group of appointed representative of Member States
  • The goal is to exchange information in relation to food fraud.

IT tool??
- er RASFF

93
Q

Trichinella

  • The meat of animals infected must be declared unfit for human consumption
  • Every pig shall be tested for the presence
  • If the infection is minor, the meat of animals infected can be declared fit for human consumption, except for the masseter muscle.
  • Sample from wild boar shall be taken from the foreleg, tongue or diaphragm
A
  • The meat of animals infected must be declared unfit for human consumption
  • Sample from wild boar shall be taken from the foreleg, tongue or diaphragm

( kan å være: every pig shall be tested for presence?)

Food hygiene final (7 decks)

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