Hygiene of Production: Egg and Fish

Question 1

most prevalent source of food-borne human infections

Answer 1

poultry and eggs

Question 2

one of the most important causes of gastrointestinal diseases in humans

Answer 2

salmonella

Question 3

major source of food-borne salmonellosis

Answer 3

egg

Question 4

most common route of egg contamination of salmonella

Answer 4

internal contamination

Question 5

most important serotypes causing food-borne human salmonellosis via eggs or poultry.

Answer 5

S. enteritidis, and to a lesser extent, S. typhimurium

Question 6

main Salmonella serotype infecting tissues and persisting in birds

Answer 6

s. enteritidis

Question 7

have invasive potential since they carry genes necessary for the invasion of host cells and proliferation in host tissues.

Answer 7

s. enteritidis
S. typhimurium

Question 8

routes of transmission of salmonella

Answer 8

oral or air

Question 9

Most laboratory-based challenge studies on contamination routes have __CFU/g

Answer 9

107

Question 10

there is correlation between the presence of Salmonella in eggs produced by a bird and Salmonella in that bird’s faces

Answer 10

false

Question 11

efficient infection route of s. typhimurium in?

Answer 11

airborne muscle

Question 12

provides the first level of protection of eggs

Answer 12

eggshell

Question 13

Eggshell is calcium carbonate with an organic matrix, containing around 12,000 gas exchange pores, and is covered by a ____.

Answer 13

proteinaceous cuticle

Question 14

second level of preotection of eggs

Answer 14

2 inner shell membranes
albumen pH of 9

Question 15

__ present in the albumen has potent antibacterial activity

Answer 15

lysozyme

Question 16

__ensure that the albumen is a low-iron environment, limiting pathogenic growth and survival.

Answer 16

iron-sequestering mechanisms

Question 17

final barrier of egg from pathogen

Answer 17

viscous nature of albumen hindering bacterial movement

Question 18

liquid egg critical point

Answer 18

eggbreaking machine cross contamination

Question 19

• The first step during production of dried eggs

Answer 19

glucose is removed to prevent discoloration due to the Maillard reaction.

Question 20

surface-drying and freeze-drying. Post-drying, hot storage is sufficient and bactericidal

Answer 20

false

Question 21

bacteria are able to grow in the low aw of dried egg

Answer 21

unable

Question 22

Bacteria, including Salmonella, can remain viable, but dormant, until dry eggs are reconstituted.

Answer 22

true

Question 23

refrigeration temp of eggs

Answer 23

7C