Food Hygiene Flashcards
The correct disposition of a bovine tuberculosis reactor without visible lesions of tuberculosis is to:
a. pass for cooking.
b. pass without restriction.
c. condemn the carcass and viscera.
d. condemn the viscera only.
e. allow use for pet, fur-bearer or fish food only.
A
The toxin of Clostridium botulinum can be removed from most foods by:
a. freezing.
b. boiling.
c. curing.
d. dehydrating.
e. emulsifying.
B
The safest product to use when fumigating refrigerated warehouses where low temperatures must be maintained to prevent food spoilage or loss during the fumigation is:
a. methyl bromide.
b. calcium cyanide.
c. carbon dioxide.
d. fumarin.
e. carbon monoxide.
C
Clostridium botulinum Type E has been demonstrated to have a particularly close association with:
a. pork and pork products.
b. cooked beef and gravy.
c. fish and fish products.
d. poultry and poultry products.
e. home canned vegetables.
C
The value of salt as a meat curing agent has been demonstrated to be due to its:
a. bactericidal action.
b. drying properties.
c. inhibitory action.
d. enzyme system destruction.
e. ability to combine with proteins.
D
The growth and toxin formation of Clostridium botulinum is effectively inhibited at a pH below:
a. 6.5
b. 6.0
c. 5.5
d. 5.0
e. 4.5
A
The ionizing radiation used to preserve foods is:
a. cosmic rays.
b. alpha rays.
c. X-rays.
d. gamma rays.
e. beta rays.
D
The three genera most frequently documented as causative agents of human bacterial origin food borne illness in the U.S. are:
a. Streptococcus, Bacillus, and Salmonella.
b. Salmonella, Staphylococcus and Streptococcus.
c. Staphylococcus, Campylobacter and Salmonella.
d. Shigella, Staphylococcus and Salmonella.
e. Staphylococcus, Salmonella and Bacillus.
C
The microorganism frequently associated with human food borne illness that is capable of growth in salt concentrations as high as 10% is:
a. Staphylococcus aureus.
b. Vibrio parahemolyticus.
c. Bacillus cereus.
d. Clostridium botulinum.
e. Clostridium perfringens.
A
Soybean isolated high protein fractions are:
a. restricted to use in animal feeds.
b. utilized solely as a meat analog.
c. frequently contaminated with Salmonella spp
d. relatively low in microbial population.
e. highly viscous and difficult to process.
D
The most toxic substance in the following list is:
a. botulinus toxin.
b. parathion.
c. arsenic.
d. PBB.
e. PCB.
A
The type of Clostridium botulinum associated with growth and toxin formation at lower temperatures is:
a. A.
b. B.
c. C.
d. D.
e. E.
E
Food borne staphylococcal illness results from the ingestion of preformed:
a. enterotoxins.
b. exotoxins.
c. aflatoxins.
d. endotoxins.
e. alphatoxins.
A
Food borne staphylococcal illness results from the ingestion of preformed:
a. enterotoxins.
b. exotoxins.
c. aflatoxins.
d. endotoxins.
e. alphatoxins.
A
The micro flora that would likely predominate in a food product that has a pH of 3.5 and is held in an anaerobic condition is:
a. Clostridium perfringens Type D.
b. Pedicoccus cereviscae
c. Salmonella pullorum.
d. Vibrio parahemolyticus.
e. Staphylococcus aureus.
B
A change in product content or manufacturing process that may inhibit nitrosamine formation in cured meat products is to:
a. increase erythrorbate or ascorbate levels in the finished product .
b. reduce ingoing nitrite level to 170 ppm.
c. increase nitrate levels in the curing solution.
d. use spice-nitrate premixes.
e. stabilize the residual nitrite maximum level to 200 pp, in finished product.
A
A factor that does NOT affect the diffusion rate of curing ingredients into meat products is the:
a. pigmentation of the tissue.
b. method of application.
c. size of the piece.
d. amount of fat covering.
e. temperature of the curing solution.
A
Ultraviolet light utilized in food processing plants is most effective against:
a. bacterial spores.
b. yeasts.
c. sub-surface bacteria.
d. surface or airborne bacteria.
e. molds.
D
The pH of muscle tissue may NOT be lowered by:
a. fermentation.
b. addition of acidic compounds.
c. addition of Na and PO4.
d. cooking.
e. pickling.
D
A test that may NOT be used to assess the stability or rancidity of fats is the:
a. Kjedahl.
b. active O2.
c. thiobarbituric acid.
d. peroxide value.
e. carbonyl.
C
The factor(s) commonly associated with discoloration of canned meat products are:
a. formation of iron sulfate.
b. excessive amounts of nitrate.
c. presence of tannins.
d. action of certain molds.
e. All of the above.
E
A highly significant factor in food borne disease outbreaks in the U.S. today is:
a. infected food handlers.
b. inadequate refrigeration.
c. inadequate cooking.
d. unsanitary utensils.
e. insect and rodent contamination.
C
The dairy product in which you would be most likely to enumerate Staphyloccus aureus is:
a. pasteurized fluid milk.
b. nonfat dry milk.
c. raw milk.
d. yogurt.
e. ice cream.
C
The toxicity indicated by basophilic stippling of erythrocytes and increased urine aminolevulinic acid levels is:
a. NO3.
b. Hg
c. As.
d. Pb.
e. Sn.
D
The scientific apparatus that has the capability of confirming the presence of a drug residue in the tissue of food animals with a 99.9% accuracy is the:
a. recording spectrophotometer.
b. high pressure liquid chromatograph.
c. high speed ultra centrifuge.
d. gas chromatograph.
e. mass spectrometer.
E
The pasteurization temperature/times established by the USPHS milk ordinance and code are keyed to the conditions necessary to destroy the organisms of:
a. Coxiella burnetti.
b. Foot and Mouth Disease.
c. Clostridium botulinum.
d. Toxoplasmosis.
e. Escherichia coli.
A
A friend who dined at a seafood restaurant three hours ago calls to describe experiencing a strange tingling and numbness of the lips, tongue, and fingertips. These symptoms suggest an etiological agent of:
a. scrombotoxin or cigautoxin.
b. tetrodotoxin or saxitoxin.
c. mullet toxicosis.
d. Clostridium botulinum Type E toxin.
e. oyster poisoning.
A
The microorganism most resistant to destruction by ionizing radiation is:
a. PA 3679 spores.
b. Clostridium botulinum spores.
c. Salmonella spp.
d. Clostridium perfringens spores.
e. Bacillus anthracis spores.
B
The vitamin most susceptible to damage during the ionizing radiation process of meat is:
a. thiamin.
b. riboflavin.
c. ascorbic acid.
d. calciferol.
e. niacin.
A
Sour spots in cured ham often are the result of:
a. insufficient rapid cooling of the ham.
b. failure of the curing agent to penetrate all parts of the ham.
c. curing “stale” meat.
d. penetration of the product by molds before curing.
e. abnormal amounts of muscle pigment.
B
The occurrence of coliform organisms in pasteurized milk indicates:
a. fecal contamination.
b. product unfit for human consumption.
c. post-pasteurization contamination.
d. likelihood of the product containing other pathogens.
e. All of the above.
C
Freezing point determination of milk is useful to detect:
a. abnormally high bacterial count.
b. improper pasteurization.
c. adulteration with water.
d. presence of inhibitory substances.
e. None of the above.
C
The USDA Food Safety and Inspection Service regulations have set cooking time and temperature data for beef roasts based on the:
a. destruction of vegetative cells of Clostridium perfringens.
b. destruction of salmonella.
c. time-temperature minimums ranging from 121 minutes at 130 degrees F. to instantly at 145 degrees F.
d. Both “a” and “b” above.
e. Both “b” and “c” above.
E
Animals showing clinical evidence or parturient paresis on antemortem examination:
a. may be sold for any purpose whatever.
b. may be slaughtered as suspects.
c. may be passed, if temperature does not exceed 103 degrees F.
d. may be held for treatment under supervision and slaughtered on recovery.
e. must be condemned.
D
When a fixed sterilization temperature is employed in food processing, which one of the following statements regarding initial contamination with the same organism is generally correct?
a. The greater the initial contamination, the shorter the time necessary to kill all organisms.
b. The length of exposure is of no significance in the processing procedure.
c. The greater the initial contamination, the longer the time necessary to kill all organisms.
d. The smaller the initial contamination, the longer the time necessary to kill all organisms.
e. The organisms will all be destroyed instantly at the suitable time interval, regardless of the initial number of organisms.
C
Seafood consumption has been documented to be a source of the following disease of man:
a. cholera and typhoid.
b. schistosomiasis and mycoplasmosis.
c. toxoplasmosis and mycotoxicosis.
d. tuberculosis and anthracosis.
e. anthrax and tetanus.
A
A positive phosphatase test on ice cream could indicate:
a. improper pasteurization.
b. high bacterial count.
c. reactivated phosphatase.
d. false-positive test caused by ingredients.
e. All of the above.
E
On postmortem inspection, the carcass of an 18-month-old Hereford steer is found to have an enlarged right shoulder and upper leg. There is no sign of an external injury. On cutting into the area it is found to be filled with gaseous-edematous, sour spelling exudate. The lymph nodes of the area are enlarged. The other legs are all normal. The spleen is 1-1/2 times its normal size. Under U.S. Department of Agriculture regulations, the disposition would be to condemn the:
a. forequarters and pass the rear quarters without restriction.
b. affected quarter and pass the remainder of the carcass without restriction.
c. entire carcass.
d. affected quarter and pass the remainder for refrigeration.
e. affected quarter and pass the remainder for cooking.
C