main doc food 1 Flashcards
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- The F0 value is a technological characteristic expressing the thermal death time equivalent at 121.1°C for the applied heat treatment procedure
- The F0 value is a microbiological characteristic which expresses the thermal death time at 121.1°C
- According to the 12D principle, the food microbiological safety requirement is F 2.52 minutes
- According to the 12D principle the food microbiological safety requirement is F 0.21 minutes
a and c
- The F0 value is a technological characteristic expressing the thermal death time equivalent at 121.1°C for the applied heat treatment procedure
- According to the 12D principle, the food microbiological safety requirement is F 2.52 minutes
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- The D value is the time needed to a decimal reduction of the live cell count
- The D value is the temperature increase necessary for a tenfold reduction of the thermal death time
- The Z value is the time needed to a decimal reduction of the live cell count
- The Z value is the temperature increase necessary for a tenfold reduction of the thermal death time
a and d
- The D value is the time needed to a decimal reduction of the live cell count
- The Z value is the temperature increase necessary for a tenfold reduction of the thermal death time
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- In case of food poisoning, the causative agent produces exotoxin in the food
- In case of food poisoning, the causative agent produces exotocin in the GI tract
- In case of toxico-infection, the causative agent produces exotoxin in the food
- In case of toxico-infection, the causative agent produces exotoxin in the GI tract
a and d
- In case of food poisoning, the causative agent produces exotoxin in the food
- In case of toxico-infection, the causative agent produces exotoxin in the GI tract
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- The HACCP plan should be establishment- and product-specific
- The GHP plan should be establishment- and product-specific
- The GHP concept focuses on the hazards not properly manageable by HACCP
- The HACCP concept focuses on the hazards not properly manageable by GHP
a and d]-
The HACCP plan should be establishment- and product-specific
- The HACCP concept focuses on the hazards not properly manageable by GHP
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- In general, the heat resistance of microorganisms reduces as the water activity decreases
- In general, the heat resistance of microorganisms increases as the water activity decreases
- The heat resistance of microbes is the lowest at the pH optimum of their growth
- The heat resistance of microbes is the highest at the pH optimum of their growth
b and d
- In general, the heat resistance of microorganisms reduces as the water activity decreases
- The heat resistance of microbes is the highest at the pH optimum of their growth
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- In general, the water activity demand of gram positive bacteria is higher than the gram negative ones
- In general, the water activity demand of gram negative bacteria is higher than the gram positive ones
- In general, the water activity demand of bacteria is higher than the yeasts
- In general, the water activity demand of bacteria is lower than the yeasts
b and c
- In general, the water activity demand of gram negative bacteria is higher than the gram positive ones
- In general, the water activity demand of bacteria is higher than the yeasts
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- In food processing plants water of drinking water quality shall be used for hand washing and cleaning, as well
- In food processing plants water of drinking water of non-polatble quality can be used for hand washing and cleaning
- Equipment surfaces coming into direct contact with food shall be easy to clean and disinfect
- Equipment surfaces coming into contact with food shall be sterile
a and c
- In food processing plants water of drinking water quality shall be used for hand washing and cleaning, as well
- Equipment surfaces coming into direct contact with food shall be easy to clean and disinfect
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- The redox potential of fresh meat is higher than that of the minced meat
- The redox potential of fresh meat is lower than that of minced meat
- In general, the pH optimum of bacteria is lower than that of moulds
- In general, the pH optimum of bacteria is higher than that of moulds
b and d
- The redox potential of fresh meat is lower than that of the minced meat
- In general, the pH optimum of bacteria is higher than that of moulds
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- The efficacy of iodiohors is increased by the elevation of temperature
- The efficacy of iodohors is decreased by the elevation of temperature
- The cation-active tensides exhibit pronounced disinfecting properties
- The cation-active tensides exhibit pronounced disinfecting properties
b and ?
- The efficacy of iodohors is decreased by the elevation of temperature
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- Food safety expresses that the food is harmless for human consumption
- Food hygiene expresses that the food is harmless for human consumption
- Food safety includes the conditions and measures needed to establish the safety of our foods
- Food hygiene includes the conditions and measures needed to establish the safety of our foods
a and d
- Food safety expresses that the food is harmless for human consumption
- Food hygiene includes the conditions and measures needed to establish the safety of our foods
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- In case of drinking water, the test for E.coli as faecal indicator is obligatory
- In case of drinking water, the test for C. perfringens as faecal indicator is obligatory
- The efficacy of chlorine-containing disinfection is increased by the elevation of temperature
- The efficacy of chlorine-containing disinfection is decreased by the elevation of temperature
a and d
- In case of drinking water, the test for E.coli as faecal indicator is obligatory
- The efficacy of chlorine-containing disinfection is decreased by the elevation of temperature
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- Food chain of animal foodstuffs does not include the farm and the feed industry
- Food chain of animal foodstuffs also includes the farm and the feed industry
- Food safety is based primarily on consumer’s expectations
- Food quality is based primarily on consumer’s expectation
b and d
- Food chain of animal foodstuffs also includes the farm and the feed industry
- Food quality is based primarily on consumer’s expectation
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- The primary responsibility for food safety rests with the food safety authorities
- The primary responsibility for food safety rests with the food producer
- The conditions and rules of food hygiene primarily aim at achieving adequate food quality
- The conditions and rules of food hygiene primarily aim at achieving adequate food safety
b and d
- The primary responsibility for food safety rests with the food producer
- The conditions and rules of food hygiene primarily aim at achieving adequate food safety
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- Food hygiene is the basic system of establishing and guaranteeing food safety
- Food quality is the basic system of establishing and guaranteeing food hygiene
- Food hygiene requirements and tools also refer to the primary production
- Food hygiene requirements and tools do not refer to the primary production
a and c
- Food hygiene is the basic system of establishing and guaranteeing food safety
- Food hygiene requirements and tools also refer to the primary production
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- The infective dose of campylobacters is high, at least 10,000 cells are needed to induce diseases in humans
- The infective dose of campylobacters is low, even 100-500 bacterial cells can cause disease in humans
- The infective dose of campylobacters is higher than that of salmonellae
- The infective dose of campylobacters is lower than that of salmonellae
b and d
- The infective dose of campylobacters is low, even 100-500 bacterial cells can cause disease in humans
- The infective dose of campylobacters is lower than that of salmonellae
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- The infective dose of salmonellae is low, even 100-500 organisms may induce disease in humans
- The infective dose of campylobacters is low, even 100-500 organisms may induce disease in humans
- The infective dose of EHEC strains is lower than that of other E. coli strains
- The infective dose of EHEC strains is higher than that of other E. coli strains
b and c
- The infective dose of campylobacters is low, even 100-500 organisms may induce disease in humans
- The infective dose of EHEC strains is lower than that of other E. coli strains
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- Botulinumtoxin is a neurotoxin that cause a flaccid paralysis of the muscles
- Botulinumtoxin is an emetic toxin that cause gastrointestinal signs
- The emtic toxin of Bacillus cereus is a heat sensitive
- The diarrhoeic toxin of bacillus cereus is heat sensitive
a and d
- Botulinumtoxin is a neurotoxin that cause a flaccid paralysis of the muscles
- The diarrhoeic toxin of bacillus cereus is heat sensitive
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- Campylobactgers usually form a biofilm on the surfaces
- L. monocytogenes usually forms a biofilm on the surfaces
- The clinical symptoms caused by L. monocytogenes in humans are characterized mostly by extraintestinal signs
- The clinical symptoms caused by L. monocytogenes in humans are characterized mostly by intestinal signs
b and c
- L. monocytogenes usually forms a biofilm on the surfaces
- The clinical symptoms caused by L. monocytogenes in humans are characterized mostly by extraintestinal signs
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- Listeria monocytogenes is psychrophilic bacterium
- Listeria monocytogenes is a mesophilic bacterium
- Salmonella enteritidis is a psychrophilic bacterium
- Salmonella enteritidis is a mesophilic bacterium
a and d
- Listeria monocytogenes is psychrophilic bacterium
- Salmonella enteritidis is a mesophilic bacterium
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- Yersinia enterocolitica is a mesophilic bacterium
- Yersinia enterocolitica is a psychrophilic bacterium
- Yersinia enterocolitica typically cause extraintestinal signs in humans
- Yersinia enterocolitica typically cause intestinal signs in humans
b and d
- Yersinia enterocolitica is a psychrophilic bacterium
- Yersinia enterocolitica typically cause intestinal signs in humans
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- Verotoxin-producing E.coli may cause haemolytic uraemic syndrome is humans
- Listeria monocytogenes may cause haemolutic uraemic syndrome is humans
- Verotoxin-producing E. coli may cause colitis in calves
- Verotoxin-producing E. coli may cause colitis in piglets
a and c
- Verotoxin-producing E.coli may cause haemolytic uraemic syndrome is humans
- Verotoxin-producing E. coli may cause colitis in calves
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- Salmonellae are mesophilic organisms
- Salmonellae are thermophilic organisms
- Campylobacters are thermophilic bacteria
- Campylobacters are mesophilic bacteria
a and c
- Salmonellae are mesophilic organisms
- Campylobacters are thermophilic bacteria
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- The serotypes of salmonella causing typhus in animals are capable of inducing disease in humans
- The serotypes of salmonella causing typhus in animals are not capable of inducing disease in humans
- Salmonella enteritidis is the serotype that causes the most foodborne salmonellosis in humans
- Salmonella enteritidis is the serotype that causes the most foodborne salmonellosis in humans
b/c/d
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- The toxin produced by S. aureus in the food is a neurotoxin that causes a flaccid paralysis of the muscles
- The toxin of S. aureus produced in the food is an emetic one
- The toxins produced by S. aureus in the food is heat resistant and can only be inactivated by long boiling
- The botulinumtoxin is heat resistant and can only be inactivated by long boiling
b and c
- The toxin of S. aureus produced in the food is an emetic one
- The toxins produced by S. aureus in the food is heat resistant and can only be inactivated by long boiling
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- The acid resistance of verotoxin-producing strains is higher than other E.coli strains
- The acid resistance of verotoxin-producing strains is lower than other E.coli strains
- The “hamburger disease” is caused by verotoxin-producing E.coli
- The “hamburger disease” is caused by Listeria monocytogenes
a and c
- The acid resistance of verotoxin-producing strains is higher than other E.coli strains
- The “hamburger disease” is caused by verotoxin-producing E.coli
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- Patulin may be produced mostly in fruits causing the contamination of apple juices
- Zearalenone may be produced mostly in fruits causing the contamination of apple juices
- Fumonisins can be produced mainly on oilseeds
- Fumonisins can be produced mainly on damaged kernels of maize
a and d
- Patulin may be produced mostly in fruits causing the contamination of apple juices
- Fumonisins can be produced mainly on damaged kernels of maize
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- Dioxins accumulate in the adipose tissues of the consumer
- Dioxins accumulate in the kidneys of the consumer
- Dioxins are widely used compounds in different industrial processes
- Significant sources of dioxins include waste incineration or the forest fires
a and d
- Dioxins accumulate in the adipose tissues of the consumer
- Significant sources of dioxins include waste incineration or the forest fires
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- Polycyclic aromatic hydrocarbons (PAHs) can be generated during the frying of foods of high carbohydrate content
- Acrilamide can be generated during the frying of foods of high carbohydrate content
- Heterocyclic amines can be formed during the frying of foods of high carbohydrate content
- Heterocyclic amines can be formed during the frying of meat
b and d
- Acrilamide can be generated during the frying of foods of high carbohydrate content
- Heterocyclic amines can be formed during the frying of meat
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- Ciguatera toxins accumulate in shellfish
- Ciguatera toxins accumulate in fish
- Scombrotoxin is histamine
- Scombrotoxin is a shellfish poison
b and c
- Ciguatera toxins accumulate in fish
- Scombrotoxin is histamine
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- Phycotoxins are biotoxins produced by microalgae
- Phycotoxins are biotoxins produced by molds
- Solanine mainly occurs in potatoes
- Solanine mainly occurs in stone-fruits
a and c
- Phycotoxins are biotoxins produced by microalgae
- Solanine mainly occurs in potatoes
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- Chlorinated hydrocarbons are cholinesterase inhibitors
- Organophosphates are cholinesterase inhibitors
- Pyretroids are synthetic derivatives of pyrethrins
- Pyrethrins are synthetic derivatives of pyrethroids
b and c
- Organophosphates are cholinesterase inhibitors
- Pyretroids are synthetic derivatives of pyrethrins
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- Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist in the environment
- Organophosphates are highly lipid-soluble compounds with a tendency to persist in the environment
- Pyretroids are persisting compounds in the environment
- Pyretroids do not persist in the environment
a and d
- Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist in the environment
- Pyretroids do not persist in the environment
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- Aflatoxin-producing mould species may occur also in Central Europe, but do not produce toxins under these climatic conditions
- Aflatoxin-producing mould species may occur also in central Europe and can also
produce toxins there due to the climatic change
- Ochratoxins can only be produced under hot climate conditions
- Ochratoxins can also produced under temperate climate conditions
b and d
- Aflatoxin-producing mould species may occur also in central Europe and can also produce toxins there due to the climatic change
- Ochratoxins can also produced under temperate climate conditions
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- Scombrotoxin is a biogenic amine
- Scombrotoxin is a mycotoxin
- Patulin is a mycotoxin
- Solanine is a mycotoxin
a and c
- Scombrotoxin is a biogenic amine
- Patulin is a mycotoxin
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- Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw or underdone beef
- Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw or underdone pork
- Human diseases caused by Campylobacter jejuni is mainly due to the consumption of raw or underdone pork
- Human diseases caused by Campylobacter jejuni is mainly due to the consumption of raw or underdone poultry meat
b and d
- Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw or underdone pork
- Human diseases caused by Campylobacter jejuni is mainly due to the consumption of raw or underdone poultry meat
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- Nitrosamines can get into the organism of the consumer with foods, but can also be generated in the stomach
- Nitrosamines can get into the organism of the consumer with foods, but can also be generated in the intestines
- PAHs are generated during the imperfect combustion of organic materials
- Nitrosamines are generated during the imperfect combustion of organic materials
a and c
- Nitrosamines can get into the organism of the consumer with foods, but can also be generated in the stomach
- PAHs are generated during the imperfect combustion of organic materials
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- Aflatoxin is a genotoxic carcinogen, its main target organ is the liver
- Aflatoxin is a genotoxic carcinogen, its main targe organ is the kidney
- Ochratoxins are genotoxic compounds, their main target organ is the liver
- Ochratoxins are genotoxic compounds, their main target organ is the kidney
a and d
- Aflatoxin is a genotoxic carcinogen, its main target organ is the liver
- Ochratoxins are genotoxic compounds, their main target organ is the kidney
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- Carcasses containing veterinary drugs above the permitted level must not be used for production of animal feedstuffs
- Carcasses containing veterinary drugs above the permitted level can be used for production of animal feedstuffs
- Carcasses containing prohibited substances must not be used for production of animal feedstuffs
- Carcasses containing prohibited substances can be utilized for production of animal feedstuffs
a and c
- Carcasses containing veterinary drugs above the permitted level must not be used for production of animal feedstuffs
- Carcasses containing prohibited substances must not be used for production of animal feedstuffs
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- Plants take up cadmium from the soil through their roots and store it in their tissues
- Plants take up lead from the soil through their roots and store it in their tissues
- Methylmercury is bioaccumulated in the aquatic food chain and may reach high concentrations in predators
- Methyrmercury is bioaccumulated in the terrestrial food chain and may reach high concentrations in predators
a and c
- Plants take up cadmium from the soil through their roots and store it in their tissues
- Methylmercury is bioaccumulated in the aquatic food chain and may reach high concentrations in predators
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- In the EU, nitroimidazoles are prohibited for growth promotion, but can be used for therapy in food-producing animals
- In the EU, nitroimidazoles are prohibited for use in food-producing animals
- Beta-agonists are illegal growth promotants, but can be used for therapy
- Beta-agonists are not allowed for use in food-producing animals, at all.
b and c
- In the EU, nitroimidazoles are prohibited for use in food-producing animals
- Beta-agonists are illegal growth promotants, but can be used for therapy
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- The dissolution of cadmium from soils is facilitated by the decrease of pH
- The dissolution of lead from soils is facilitated by the decrease of pH
- Lead mostly occurs as a surface contaminant of plants and can be removed by thorough washing
- Cadmium mostly occurs as a surface contaminant of plants and can be removed by thorough washing
a and c
- The dissolution of cadmium from soils is facilitated by the decrease of pH
- Lead mostly occurs as a surface contaminant of plants and can be removed bythorough washingn