Hungarian Exam 2022

Question 1

How much is the sample

a) 0.1 ml for pour-plate
b) 1 ml for pour-plate
c) 1 ml for spreading
d) 0.1 ml for spreading

Answer 1

b) 1 ml for pour-plate

d) 0.1 ml for spreading

Question 2

Which one is a microbial
growth inhibition test?

a) ROSA test
b) Delvotest
c) KIS test
d) Snap test

Answer 2

b) Delvotest

c) KIS test

Question 3

True to the 3-class sampling plan

a) It is mainly used for pathogenic microbes
b) It is characterized by satisfactory and unsatisfactory limits
c) Satisfactory, acceptable and unsatisfactory limit values
d) It can be used to assess the state of hygiene

Answer 3

c) Satisfactory, acceptable and unsatisfactory limit values

d) It can be used to assess the state of hygiene

Question 4

Choose the correct answers

a) In the CAMP test, Literia monocytogenes is positive for Rhodococcus equiv
b) In the CAMP test, Listera monocytogens reacts positively with Staphylococcus
c) Salmonella decarboxylates lysine
d) Salmonella breaks down urea

Answer 4

b) In the CAMP test, Listera monocytogens reacts positively with Staphylococcus
c) Salmonella decarboxylates lysine

Question 5

What are the basic EU regulations for controlling trade in food

a) 1169/2011/EU
b) 852/2004/EU
c) 178/2002/EU
d) 2017/625/EU

Answer 5

c) 178/2002/EU

d) 2017/625/EU

Question 6

What are the focal points of official control in catering establishments

a) Avoid cross-contamination
b) Ensuring traceability
c) Check to ensure clean and dirty routes
d) Check for the presence of a factory and consumer sink

Answer 6

a) Avoid cross-contamination

b) Ensuring traceability

Question 7

Bse…

a) A symptomatic animal should only be slaughtered in the presence of an official veterinarian
b) All parts of the animal killed as a result must be disposed of as SRM material
c) All bovine animals must be sampled for testing
d) For the purpose of testing, samples must be taken at the slaughterhouse only in certain cases, because Hungary has a negligible risk classification for TSEs.

Answer 7

b) All parts of the animal killed as a result must be disposed of as SRM material
d) For the purpose of testing, samples must be taken at the slaughterhouse only in certain cases, because Hungary has a negligible risk classification for TSEs.

Question 8

Which disease is zoonosis

a) Atypical tuberculosis in pigs
b) Swine fever
c) Swine Mycoplasma pneumonia
d) Porcine Actinobacillus pleuropnemonia

Answer 8

a) Atypical tuberculosis in pigs

b) Swine fever

Question 9

Paratubercolosis

a) In this case, wild game meat is always unfit for consumption
b) in the absence of systemic lesions, only the affected organs are unsuitable
c) It may cause abnormal emaciation, in which case the whole body must be declared unfit for consumption
d) In the case of microbial multiplication, no microbial multiplication occurs

Answer 9

b) in the absence of systemic lesions, only the affected organs are unsuitable
c) It may cause abnormal emaciation, in which case the whole body must be declared unfit for consumption

Question 10

Where may the slaughter of farmed game take place

a) Slaughterhouses approved by the Authority
b) In the holding of origin
c) Wildbread collection place
d) In a game processing plant

Answer 10

a) Slaughterhouses approved by the Authority

b) In the holding of origin

Question 11

Select the CORRECT statements

a) The pH of fresh egg protein is slightly alkaline, which makes it more alkaline during storage.
b) The pH of the protein in fresh eggs is slightly acidic, which becomes more acidic during storage, protecting the yolk from bacteria.
c) Salmonella enteritidis can cause secondary contamination of the thymus by passing it through the faeces through the faeces through the faeces.
d) Campylobacter jejuni can cause secondary contamination of the thymus by passing it through the faeces through the faeces through the faeces.

Answer 11

a) The pH of fresh egg protein is slightly alkaline, which makes it more alkaline during storage.
c) Salmonella enteritidis can cause secondary contamination of the thymus by passing it through the faeces through the faec

Question 12

Which egg disinfection procedures can be used in the EU

a) Washing and drying
b) UV light
c) Chlorine
d) Ozone

Answer 12

b) UV light

d) Ozone

Question 13

Select Correct Statements

a) Deterioration of PSE meat has a shorter shelf life
b) DFD meat is more prone to deterioration and has a shorter shelf life
c) It is characteristic of DFD-type muscles that glycogen is rapidly degraded after cutting
d) PSE-type meat is characterized by the rapid degradation of glycogen after cutting

Answer 13

b) DFD meat is more prone to deterioration and has a shorter shelf life
d) PSE-type meat is characterized by the rapid degradation of glycogen after cutting

Question 14

Select Correct Statements

a) Animals showing signs of systemic disease or emaciation should be killed separately
b) Animals showing signs of systemic disease or emaciation may be slaughtered by emergency slaughter only
c) Tuberculosis-free bovine animals must be slaughtered separately in the case of a positive tuberculin test
d) In the case of a positive tuberculin test, bovine animals from a tuberculosis-free herd must be slaughtered in a closed slaughter

Answer 14

a) Animals showing signs of systemic disease or emaciation should be killed separately
c) Tuberculosis-free bovine animals must be slaughtered separately in the case of a positive tuberculin test

Question 15

What conditions must the milk meet immediately before processing

a) The temperature of the raw milk can be heated to a maximum of 6℃ before processing
b) The temperature of the raw milk can be heated to a maximum of 10℃ before processing
c) The germ count may not exceed 100.000 cells / ml immediately prior to processing
d) The germ count may not exceed 300.000 cells / ml immediately prior to processing

Answer 15

a) The temperature of the raw milk can be heated to a maximum of 6℃ before processing
d) The germ count may not exceed 300.000 cells / ml immediately prior to processing

Question 16

Select Correct Statements

a) Enterohaemorrhagic E.coli is typically cause primary infection of raw milk
b) Enterohaemorrhagic E.coli typically cause secondary contamination of raw milk
c) Mycobacterium paratuberculosis typically cause primary infection of raw milk
d) Mycobacterium paratuberculosis typically cause secondary contamination of raw milk

Answer 16

b) Enterohaemorrhagic E.coli typically cause secondary contamination of raw milk
d) Mycobacterium paratuberculosis typically cause secondary contamination of raw milk

Question 17

Select Correct Statements

a) Bacteria require less water activity than molds
b) Bacteria require more water activity than molds
c) Yeast generally requires more water activity than bacteria
d) Yeast generally requires less water activity than bacteria

Answer 17

b) Bacteria require more water activity than molds

d) Yeast generally requires less water activity than bacteria

Question 18

Select Correct Statements

a) A significant proportion of spoilage bacteria are psychrophilic
b) The vast majority of spoilage bacteria are thermophilic
c) A significant proportion of deteriorating molds are psychrophilic
d) Most spoilage molds are thermophilic

Answer 18

a) A significant proportion of spoilage bacteria are psychrophilic
c) A significant proportion of deteriorating molds are psychrophilic

Question 19

Select Correct Statements

a) Nitroimidazoles are compounds authorized for drug treatment but prohibited for yield increase in food production in 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 not be used in food producing animals for therapeutic or yield enhancement purposes

Answer 19

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

Question 20

Select Correct Statements

a) Yersinia enterocolitica is a psychrophilic bacteria
b) Yersinia enterocolitica is a mesophilic bacteria
c) Staphylococcus aureus is a psychrophilic bacteria
d) Staphylococcus aureus is a mesophilic bacteria

Answer 20

a) Yersinia enterocolitica is a psychrophilic bacteria

d) Staphylococcus aureus is a mesophilic bacteria

Question 21

Select Correct Statements

a) Methylmercury is magnified in the dry food chain, reaching particularly high concentrations in predators
b) Methylmercury is magnified in the aquatic food chain, reaching particularly high concentrations in predators
c) Inorganic arsenic compounds are highly toxic
d) Organic arsenic compounds are highly toxic

Answer 21

b) Methylmercury is magnified in the aquatic food chain, reaching particularly high concentrations in predators
c) Inorganic arsenic compounds are highly toxic

Question 22

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

Answer 22

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

Question 23

What is the maximum temperature where poultry meat can be?

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

Answer 23

a) 3 C (offals)

b) 4 C (carcass)

Question 24

Which is hard cheese? (*New)

a) Cheddar
b) Edame
c) Parmesan
d) gouda

Answer 24

a) Cheddar

c) Parmesan

Question 25

Which heavy metals are tested for fish and crustaceans?

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

Answer 25

b) Pb

c) Hg

Question 26

4. What do we put in the meat products? (*New)
   a) Pea protein
   b) Soy
   c) Milk protein
   d) Fish flour

Answer 26

a) Pea protein

b) Soy

Question 27

6. Factors influencing deterioration (*New)
   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, air space composition

Answer 27

a) Internal factor such as pH, redox potential, water activity
d) External factors of temperature, humidity, air space composition

Question 28

8. What are the characteristics of calpains? (*New with other alternatives)
   a) Plays a role in aging of poultry meat
   b) Plays a role in ripening of fish meat
   c) Breakdown of connective tissue proteins
   c) Breakdown of sarcolemma proteins

Answer 28

a) Plays a role in aging of poultry meat

c) Breakdown of connective tissue proteins

Question 29

9. In the antemortem examination we do? (*New)
   a) Rectal examination
   b) Visual inspection
   c) Temperature measurment

Answer 29

b) Visual inspection

c) Temperature measurment

Question 30

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

Answer 30

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

Question 31

Factors affecting the deterioration of minced meat? (*New)

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

Answer 31

b) Aerobic psychrophilic

d) Redox potential decrease during deterioration

Question 32

In which food does a primary contamination occur? (*New)

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

Answer 32

c) Eggs

d) Vegetables

Question 33

Correct answer (*New)

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

Answer 33

a) Salmonella mainly in egg dishes

d) Campylobacter mainly in raw poultry meat

Question 34

What remains in the end of the butter churning (*New)

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

Answer 34

a) Butter

c) Buttermilk

Question 35

During butter production we are not left behind (*New)

a) Whey
b) Oil
c) butter
d) buttermilk

Answer 35

a) Whey

b) Oil

Question 36

Sour products:

a) Sour cream
b) Curd
c) Kefir
d) butter

Answer 36

a) Sour cream

c) Kefir

Question 37

Which is correct?

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

Answer 37

b) L. Monocytogenes salt resistant

d) L. Monocytogenes can be eliminated by pasteurization

Question 38

Heat treated milk can be secondary infected by..

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

Answer 38

a) Listeria

d) Bacillus cereus

Question 39

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

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

Answer 39

b) During skinning

c) During evisceration