food hygiene written Flashcards
A. Cadmium is taken up from the soil and filtered through the leaves.
B. Lead is taken up from the soil and filtered through the leaves
A
A. Methyl-mercury has a neuro-toxic effect.
B. Methyl-mercury has a cardiotoxic effect.
A
A. Anthrax, you must slaughter and do necropsy.
B. Anthrax, you do not slaughter.
B
A. Paratuberculosis has no post-mortem lesions.
B. Paratuberculosis PM lesions are typically found in SI and prox LI
B
A. Q-fever has no characteristic post-mortem lesions.
B. Q-fever has characteristic post-mortem lesions seen in the lungs.
A
A. Paratuberculosis, perform slaughter regardless of findings.
B. Paratuberculosis, animals should always be treated first.
A
A. Paratuberculosis has clinical signs.
B. Paratuberculosis has no clinical signs.
A
A. the official control on food safety of Molluscs/Fish. 854/2004
B. the official control on food safety of Molluscs/Fish. 854/2014
A
A. dilution of the 3rd tube when using spread plate method is 10^-10.
B. dilution of the 3rd tube when using spread plate method is 10^-5.
B
A. amount of protein in milk is 28g.
B. amount of protein in milk is 32g.
A
A. the typical characteristic of natural casings of sausages is that they’re impermeable to smoke
B. the typical characteristic of natural casings of sausages is that they’re permeable to smoke
B
A. spread plate the sample is already 0.1ml when you start
B. spread plate the sample is already 1.0ml when you start
A
A. Pour plate the sample is already 0.1ml when you start
B. Pour plate the sample is already 1ml when you start
B
A. Impedance: always DECREASES
B. Impedance: always INCREASES
B
A. Boiling test must be used along with other tests.
B. Boiling test can be used alone.
B
A. the reason for adding antioxidants to meats is for stabilising the colour
B. the reason for adding antioxidants to meats is for medical foodstuff
A
A. Eggpacking centre requires approval
B. Laying hen farm requires approval
A
A. In the event of food quality defect, the food must be withdrawn from the market
B. In the event of food safety defect, the food must be withdrawn from the market
B
A. In the case of single-cyst bovine cysticercosis, the non affected parts are fit for human consumption.
B. In the case of single-cyst bovine cysticercosis, the non affected parts may be declared fit for human consumption after cold treatment.
B
A. Cracked eggs are unfit for human consumption.
B. Cracked eggs are fit for human consumption only after heat treatment.
B
A. Quick cured meats shall be chilled.
B. Quick cured meats shall be stored at room temperature.
It says fast cured and long cured meat should be kept under 15°C, so…..A..?
A. Histamine can be measured if there is a doubt of freshness of fishery products
B. Total volatile basic nitrogen can be measured if there is a doubt of freshness of fishery products
B
A. Noble moulds are obligate pathogens, this makes them utilisable to the food industry.
B. Noble moulds do not produce mycotoxins, this makes them utilisable to the food industry.
B
A. In the case of foot and mouth disease, the meat from pigs derived from a protection zone and slaughtered in an immediate way may be used for production of animal feed.
B. In the case of foot and mouth disease, the meat from pigs derived from a protection zone and slaughtered in an immediate way may be used for human consumption, however only after heat treatment.
B
A. A core temperature, of minimum 70 degrees, should be reached by the heat treatment of Frankfurters.
B. A core temperature, of minimum 90 degrees, should be reached by the heat treatment of Frankfurters.
A
Core temperature of 65°C would be sufficient to achieve the protein coagulation, but for hygienic reason and in order to eliminate a major part of micro-organisms, core temperature of 70-72°C must be reached. (practical 10)
A. The control of personal hygiene is the main element of the official control of good hygiene practice.
B. The control of personal hygiene is the main element of the official control of HAPCC system.
A?
A. Fresh class “A” eggs shall be chilled below 5 degreesC at the farm.
B. Fresh class “A” eggs must not be artificially chilled on the farm.
B
A. Animals diseased in anthrax shall be treated.
B. Animals diseased in anthrax shall be slaughtered.
A
A. Live bivalves cannot contain histamine.
B. Live bivalves cannot contain Salmonella spp. in 25g of sample (0/25g)
B
2073/2005/EC
(practical 7)
A. Establishments manufacturing foods containing unprocessed products of animal origin shall be approved by a competent authority.
B. Establishments manufacturing foods containing unprocessed products of plant origin shall be approved by a competent authority.
A
A. In the event of a non compliance with the food safety criterion laid down in the microbiological regulations of the EU in force, the food must not be placed on the market.
B. In the event of a non compliance with the food safety or process hygiene criterion laid down in the microbiological regulations of the EU in force, the food must not be placed on the market.
A
Pathogen microorganisms in
foodstuffs 4: Regulation of microbiology: food safety
EU regulation 2073/2005/EC
Food safety criteria: limits that determine the acceptability of foods for human consumption → noncompliance:
food safety defect → distribution shall be prohibited, product shall be recalled from the market
- Process hygiene criteria: indicate proper operation without any direct effect on the acceptability of foods →
improvement of technology, however this shall not affect the distribution of the given food
A. the main aim of curing is to inhibit the growth of Staph aureus
B. the main aim of curing is to inhibit the growth of Clostridium botulinum
B
Lecture on week 7 of Semester 1, it has a chart called chemical mathods, under curing, purpose of application, it says “Color, taste, preservation (C. botulinum)”
A. The hair line cracked eggs are not fit for human consumption
B. The hair line cracked eggs are fit for human consumption
B
A. Salmonella positive flocks infected with S. enteritidis are not fit for human consumption.
B. Salmonella positive flocks infected with S. enteritidis must be slaughtered separately
B
Separate slaughter and the detained storage of carcases and offal can be ordered:
if the stock’s animal health status so requires (e.g. in the case of poultry flocks positive for S. Enteritidis or S. Typhimurium)
A. it is each member states competence to define their official control organisations
B. The eu regulation on official food control in force defines both the general principles and the official control organisations that shall perform the controls
A
official control organisations → national issue
A. In Hungary, the official control of the whole food chain is performed by a single food chain control authority.
B. In Ireland, the official control of the whole food chain is performed by a single food chain control authority.
B?
A. Advantages of using natural casing: impermeable
B. Advantages of using natural casing: permeable to smoke and water vapour
B
A. Complementary bacteriological meat inspection aims at detecting cross contamination of carcasses during slaughter.
B. Complementary bacteriological meat inspection aims at detecting conditions associated with bacterial disseminations or local infections occurred in the slaughtered animal.
B
Indications for Complementary bacteriological meat inspection
o Any suspicion suggestive of bacterial dissemination, except when septicaemia can clearly be
established on the basis of the gross pathological lesions
o The presence of purulent lesions or inflammatory or necrotic foci in the parenchymal organs
o Cases of icterus or dystocia (obstructed labour)
o Suspicion of poisoning
o Official veterinarian’s professional judgement and decision
A. Trueperella pyogenes causing bacterial dissemination in pigs is a zoonotic bacterium
B. Trueperella pyogenes causing bacterial dissemination in pigs has no public health significance
B
Trueperella pyogenes, Pseudomonas aeruginosa strains do not cause disease in humans according to lecture notes but the internet says T. pyo can cause (self limiting) infections…
A. Meat products intended for human consumption may only be manufactured in a registered establishment
B. Meat products intended for human consumption may only be manufactured in a approved establishment
B
A. If chronic erysipelas is detected at meat inspection, the carcass must be declared unfit for human consumption.
B. If chronic erysipelas is detected at meat inspection, the carcass can be declared fit for human consumption after heat treatment.
A
Diseased animals must not be slaughtered for human consumption. Identified at the slaughterhouse, judgement in all erysipelas forms of pigs is total condemnation. Other animal species being diseased by E. rhusiopathiae: total condemnation (unfit for human consumption)
A. A meat product is determined according to the cut surface of the product, which no longer has the characteristics of fresh meat
B. A meat product is determined according to the production process of the product, which refers to subsequent change in texture compared to raw meats
B
A. in case of dry pastas, contamination with L. monocytogenes may present a significant food safety risk
B. in case of dry pastas, contamination with S. aureus may present a significant food safety risk
B
A. The OIE listed diseases are notifiable human disease
B. The OIE listed diseases are notifiable animal disease
B
OIE-listed diseases: notifiable animal diseases with possible human health relevance
Which statement is true for Salmonella? A. Indol production is negative B. Voges-Proskauer test is positive C. Lactose fermentation is positive D. H2S production is positive
A
D
Which statement is false for Listeria monocytogenes?
A. Catalase test is positive
B. Rhamnose negative
C. Its typical colonies on ALOA agar are blue
D. Shows summer saulting motility at 25°C
B
Which statement is false for E.coli? A. Citrate utilisation test is positive B. Indole test is positive C. Voges-Proskauer test is negative D. Methyl red test is positive
A
Enterococcus faecalis can grow: A. Between 10-60°C B. At pH 2.6 C. At 6.5% salt concentration D. Grow on blood agar with 70% bile content
C
Which statement is false?
A. Limulus test is suitble for detection of Gram - bacteria
B. Impedence measurement works with special media only
C. The microbial count can be determined by detecting the amount of ATP
D. The redox potential of the medium decreases during the bacterial growth.
C
Which statement is true?
A. Enteroccus faecalis is catalase positive
B. Staphylococcus aureus is cultured in Fraser broth
C. Positive colonies of E.coli are bluish green on TBX agar
D. Enterobacteriaceae cannot ferment glucose
C
Which statement is false?
A. Listeria monocytogenes’ beta-haemolysis strenghtens the haemolysis of Staphyloccous aureus
B. Salmonella colonies are reddish purple on XLD agar
C. Salmonella decomposes lactose
D. MRSV agar can be used instead of RVS broth in the enrichement procedure of Salmonella
C
Which statement is true for Clostridium perfringens?
A. Cultured on sulphite cycloserine agar
B. B and C strains are pathogenic for humans
C. In LS broth incubated at 25°C
D. No haemolysis on blood agar
A
