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L29: OPOAO Flashcards

1
Q

Since which year has there been lion mark for eggs?

A

1998

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2
Q

What % of UK eggs have a lion mark?

A

90%

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3
Q

What does the lion mark show?

A

All pullets vaccinated against S enteritidis, higher hygiene and welfare

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4
Q

Until what age do chickens stay on rearing farms?

A

16 weeks

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5
Q

From what age are hens on laying farms?

A

16-72 weeks

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6
Q

What are grade A eggs?

A

Fresh

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7
Q

What are grade B eggs?

A

Second quality of downgraded eggs for food industry

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8
Q

WHat are grade C eggs?

A

Industrial use

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9
Q

Which disease is associated with on-farm production?

A

Salmonella

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10
Q

What are small % of birds infected with Salmonella?

A

Oral route requires a high inoculation dose

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11
Q

What is airborne Salmonella route related to?

A

Stress

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12
Q

What do a high % of birds produce following infection with airborne Salmonella?

A

Clusters of infected eggs

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13
Q

Where does contamination of eggs with Salmonella occur and why?

A

Oviduct because Salmonella originates from genital organs

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14
Q

Which part of the egg is contaminated with Salmonella?

A

Internal - albumen or yolk

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15
Q

WHat happens to Salmonella in the albumen?

A

Cannot proliferate and is killed over time by antibacterial properties

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16
Q

How does Salmonella get to the yolk?

A

The yolk membrane preventing this starts to break down during long storage or if temperatures fluctuate or temperatures above 20

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17
Q

At what cfu/egg is Salmonella detectable?

A

10^7

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18
Q

What is the physical barrier of the egg made from?

A

CaCO with an organic matrix

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19
Q

How many gas exchange pores does an egg have?

A

12,000

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20
Q

What is the egg covered by?

A

A proteinaceous cuticle

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21
Q

When is egg contamination most likely?

A

When cuticle damaged or wet

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22
Q

How many shell membranes impede microbe penetration?

A

Two

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23
Q

What does the albumen pH rise to in the first 24 hours after laying?

A

9

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24
Q

What are three ways the albumen prevents microbial growth?

A

Lysozyme, iron sequestering, viscous albumen hinders bacterial movement

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25
What kind of replacements must you use on an all in all out system?
Salmonella-free
26
WHo sets the annual targets for Salmonella in Member States?
EFSA
27
Who develops and implements Zoonosis National Control Plans?
Member States
28
In which flocks is Salmonella monitoring required by law?
Breeding/parent
29
What do you do if breeder/parent flocks are positive for S enteritidis or S typhimurium?
SLaughter
30
In commercial laying flocks, how are targets for Salmonella prevalence given?
As a % for annual reduction
31
WHat happens if commercial layers are positive for S enteritidis or S typhimurium?
Grade B eggs or for heat treatment
32
Which farms are exempt from FBO rules?
Less than 350 birds
33
What must FBOs submit?
Official samples and serotyping
34
What is spoilage like in egg products compared to whole eggs?
The same
35
For how long and at what temperature are eggs pasteurised for in the UK?
2.5 minutes at 64.4 degrees
36
How can you assess pasteurisation effectiveness?
Microbiology or alpha-amylase activity
37
What grade is a dirty, undamaged egg?
B
38
What grade is a dirty, cracked egg with membrane intact?
C
39
For which eggs is washing not permitted?
A
40
How can you protect the cuticle after washing?
Rapid drying
41
How long after lay is the sell by date?
21 days
42
What temperature must eggs be refrigerated at?
Less than 20 degrees and stable
43
What can honey be contaminated by?
Bacteria, fungi, chemical, physical
44
Why does honey not support vegetative bacterial growth?
Low pH, low AW, no aminoacids, high osmotic pressure
45
Which fungal spores must may be present in honey even though growth conditions are not correct?
Clostridium, Bacillus, fungal spores
46
Why should infants below 12 months not have honey?
Infant botulism - immature gut allows C botulinum proliferation
47
Why is Chinese honey banned?
Contaminated with chloramphenicol
48
What is used as a marker of fermentation level in honey?
HMF (sugar breakdown product)
49
What is the composition of gelatine?
Mixture of polypeptides
50
How is gelatine made?
Partial hydrolysis of collagen from bones and hides (irreversibly hydrolysed form of collagen)
51
What tissue is gelatine usually made from?
Pig skin
52
Who organises the Gelatine Industry?
Gelatine Manufacturers of Europe
53
What happens to raw materials in gelatine production?
Crushed
54
What happens to bones and hides first in gelatine production?
Degreased
55
How long does acidification take in gelatine production?
Several days
56
How long does alkalisation take in gelatine production?
Several weeks
57
What temperature is gelatine sterilised at?
140 degrees
58
When are gelatine sterilisation requirements different?
If not from BSE-free country
59
WHich countries must food grade gelatine be from?
A list of allowed countries
60
What is the base of natural and manufactures sausage casings?
Collagen
61
Which layers are removed to make nautral sausage casings?
Mucosa/muscle/serosa
62
How are pathogens killed in natural sausage casings?
Salted for 30 days
63
Subject to which rules are all guts permitted?
SRM rules
64
How must certify for international trade?
OV
65
Which premises must be registered and approved?
Main and accessory
66
What does Traditional Speciality Guaranteed mean?
Traditional character
67
What does Protected Geographical Indication mean?
CLosely linked to area, at least one prodution stage takes place there
68
What does Protected Designation of Origin mean?
Must be produced, processed and prepared in a given area
69
What are the three types of Protected Traditional Food?
Protected Designation of Origin, Protected Geographical Indication, Traditional Speciality Guaranteed

VPH (32 decks)

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