main doc food 2 Flashcards
1
Q
Choose the correct answers
- The water activity of meat products prepared by quick curing is higher than those prepared by slow curing
- The water activity of meat products prepared by quick curing is lower than those prepared by slow curing
- Meat products prepared by slow curing must be stored chilled
- Meat products prepared by quick curing must be stored chilled
A
a and d
- The water activity of meat products prepared by quick curing is higher than those prepared by slow curing
- Meat products prepared by quick curing must be stored chilled
2
Q
Choose the correct answers
- Combined preservation is based on the hurdle concept
- Combined preservation is based on the hazard analysis concept
- In protective atmosphere packaging, oxygen is partly replaced by carbon dioxide and nitrogen
- In protective atmosphere packaging, carbon dioxide is partly replaced by oxygen and nitrogen
A
a and c
- Combined preservation is based on the hurdle concept
- In protective atmosphere packaging, oxygen is partly replaced by carbon dioxide and nitrogen
3
Q
Choose the correct answers
- Spoilage is a profound qualitative change of the food
- Spoilage is a profound safety change of the food
- Microbiological spoilage is mostly caused by bacteria and moulds
- Microbiological spoilage is mostly caused by bacteria and viruses
A
a and c
- Spoilage is a profound qualitative change of the food
- Microbiological spoilage is mostly caused by bacteria and moulds
4
Q
Choose the correct answers
- The spoilage of fresh meat is mainly caused by aerobic psycrotrophic bacteria
- The spoilage of fresh meat is mainly caused by anaerobic mesophilic bacteria
- The spoilage of raw, cured meat products is mostly caused by microorganisms with a high water activity requirement
- The spoilage of raw, cured meat products is mostly caused by microorganisms with a low water activity requirement
A
a and c
- The spoilage of fresh meat is mainly caused by aerobic psycrotrophic bacteria
- The spoilage of raw, cured meat products is mostly caused by microorganisms with a high water activity requirement
5
Q
Choose the correct answers
- Moulds usually multiply faster than bacteria, therefore in spoilage associations mostly moulds become dominant
- Moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavorable for bacteria
- Yeasts usually multiply faster than bacteria, therefore in spoilage associations mostly moulds become dominant
- Yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria
A
b and d
- Moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavorable for bacteria
- Yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria
6
Q
Choose the correct answers!
- The typical, lasting red colour of cured meat products is due to nitrosomyoglobin
- The typical, lasting red colour of cured meat products is due to oxymyoglobin
- For slow curing with dry salting, exclusively a nitrite-containing curing salt may be
used
- For slow curing with dry salting, exclusively a nitrate-containing curing salt may be
used
A
a and d
- The typical, lasting red colour of cured meat products is due to nitrosomyoglobin
- For slow curing with dry salting, exclusively a nitrate-containing curing salt may be
used
7
Q
Choose the correct answers!
- The primary objective of pasteurization is to destroy all forms of pathogenic bacteria
- The primary objective of pasteurization is to destroy the vegetative forms of pathogenic bacteria
- Pasteurisation is a heat treatment performed at a temperature below 100°C
- Pasteruisation is a heat treatment performed at a temperature above 100°C
A
b and c
- The primary objective of pasteurization is to destroy the vegetative forms of pathogenic bacteria
- Pasteurisation is a heat treatment performed at a temperature below 100°C
8
Q
Choose the correct answers!
- Redox potential of foods is characterized by the aw value
- Redox potential of foods is characterized by the Eh value
- Moulds and yeasts prefer a more acidic pH than bacteria
- Moulds and yeasts prefer a more alkalinic pH than bacteria
A
b and c
- Redox potential of foods is characterized by the Eh value
- Moulds and yeasts prefer a more acidic pH than bacteria
9
Q
Choose the correct answers!
- Nitrites can enter into reaction with amines forming nitrosamines
- Nitrates can enter into reaction with amines forming nitrosamines
- Cold smoking is more effective against moulds than against bacteria
- Cold smoking is less effective against moulds than against bacteria
A
a and d
- Nitrites can enter into reaction with amines forming nitrosamines
- Cold smoking is less effective against moulds than against bacteria
10
Q
Choose the correct answers!
- Water activity means the total water content of foods
- Water activity means the free, chemically unbound water content of foods
- Water activity of foods is characterized by the aw value
- Water activity of foods is characterized by the Eh value
A
b and c
- Water activity means the free, chemically unbound water content of foods
- Water activity of foods is characterized by the aw value
11
Q
Choose the correct answers!
- For quick curing, nitrate-containing salt mix is used
- For quick curing, nitrite-containing salt mix is used
- The products prepared by slow curing are microbiologically more stable
- The products prepared by quick curing are microbiologically more stable
A
b and c
- For quick curing, nitrite-containing salt mix is used
- The products prepared by slow curing are microbiologically more stable
12
Q
Choose the correct answers!
- Heat resistance of moulds and yeasts is similar to that of mesophilic bacteria
- Heat resistance of moulds and yeasts is much higher than that of mesophilic bacteria
- Based on the 12D principle, the minimum sterilization equivalent is 2.52 minutes
- Based on the 12D principle, the minimum sterilization equivalent is 0.21 minute
A
b and c
- Heat resistance of moulds and yeasts is much higher than that of mesophilic bacteria
- Based on the 12D principle, the minimum sterilization equivalent is 2.52 minutes
13
Q
Choose the correct answers!
- Heat treatment is the fundamental method used for destroying microorganisms and inactivating tissue enzymes
- Freezing is the fundamental method used for destroying microorganmisms and inactivating tissue enzymes
- Spoilage bacteria can grow even down to -18°C
- Spoilage moulds can grow even down to -18°C
A
a and b
- Heat treatment is the fundamental method used for destroying microorganisms and inactivating tissue enzymes
- Freezing is the fundamental method used for destroying microorganmisms and inactivating tissue enzymes
14
Q
Choose the correct answers!
- After UHT treatment the milk is packed aseptically
- After heat treatment at very high temperature (ESL) the milk is packed aseptically
- UHT-treated milk needs cold storage
- Milk treated at very high temperature (ESL) needs cold storage
A
a and d
- After UHT treatment the milk is packed aseptically
- Milk treated at very high temperature (ESL) needs cold storage
15
Q
Choose the correct answers!
- The maximum allowed somatic cell count in raw cow’s milk is 100 000/ml
- The maximum allowed somatic cell count in raw cow’s milk is 400 000/ml
- The total plate count at 30°C in raw cow’s milk is maximum 100 000/ml
- The total plate count at 30°C in raw cow’s milk is maximum 400 000/ml
A
b and c
- The maximum allowed somatic cell count in raw cow’s milk is 400 000/ml
- The total plate count at 30°C in raw cow’s milk is maximum 100 000/ml
16
Q
Choose the correct answers!
- L. monocytogenes is rather resistant to heat, it can survive the pasteurization
- L. monocytogenes Is rather sensitive to heat, it cannot survive the pasteurization
- S. aureus is rather sensitive to heat, it cannot survive the pasteurization
- S. aureus is rather resistant to heat, it can survive the pasteurization
A
b and c
- L. monocytogenes Is rather sensitive to heat, it cannot survive the pasteurization
- S. aureus is rather sensitive to heat, it cannot survive the pasteurization
17
Q
Choose the correct answers!
- Cheeses made from raw milk may pose higher microbiological risk than those made from pasteruised milk
- Cheeses made from raw milk may pose lower microbiological risk than those mase from pasteurized milk
- Early blowing of semi-hard cheeses resulting in many small holes are caused by clostridia
- Early blowing of semi-hard cheeses resulting in many small holes are caused by coliforms
A
a and d
- Cheeses made from raw milk may pose higher microbiological risk than those made from pasteruised milk
- Early blowing of semi-hard cheeses resulting in many small holes are caused by coliforms
18
Q
Choose the correct answers!
- Caseins are produced in the udder
- Caseins originate from the blood
- Caseins remain in solution during sour coagulation
- Why proteins remain in solution during sour coagulation
A
a and d
- Caseins are produced in the udder
- Why proteins remain in solution during sour coagulation
19
Q
Choose the correct answers!
- Cheesemaking is based on the coagulation of caseins
- Cheesemaking is based on the coagulation of milk fats
- Late blowing of hard cheeses resulting in large holes are caused by clostridia
- Late blowing of hard cheeses resulting in large holes are caused by coliforms
A
a and c
- Cheesemaking is based on the coagulation of caseins
- Late blowing of hard cheeses resulting in large holes are caused by clostridia
20
Q
Choose the correct answers
- Skimming increases the density of milk
- Skimming decreases the density of milk
- Mastitis usually increases the electrical conductivity of milk
- Mastitis usually reduces the electrical conductivity of milk
A
a and c
- Skimming increases the density of milk
- Mastitis usually increases the electrical conductivity of milk
21
Q
Choose the correct answers
- Coxiella burnetii is rather resistant to heat, it can survive the pasteurization
- C. burnetii is rather sensitive to heat, it cannot survive the pasteurization
- Zoonotic EHEC strains are rather resistant to heat, they can survive the pasteurization
- Zoonotic EHEC strains are rather sensitive to heat, they cannot survive the pasteurisation
A
a and d
- Coxiella burnetii is rather resistant to heat, it can survive the pasteurization
- Zoonotic EHEC strains are rather sensitive to heat, they cannot survive the pasteurisation
22
Q
Choose the correct answers
- Alkaline phosphatase test can be used for determining the effectiveness of high-
temperature short-time (HTST) pasteurization
- Peroxidase test can be used for determining the effectiveness of HTST pasteurization
- Alkaline phosphatase is inactivated at 72°C within 15 seconds
- Peroxidase is inactivated at 72°C within 15 seconds
A
b and c
- Peroxidase test can be used for determining the effectiveness of HTST pasteurization
- Alkaline phosphatase is inactivated at 72°C within 15 seconds
23
Q
Choose the correct answers!
- An increased potential acidity degree indicates the souring of milk
- A decreased potential acidity degree indicated the souring of milk
- The potential acidity degree of mastitic milk is typically lower than normal
- The potential acidity degree of mastitic milk is typically higher than normal
A
a and c
- An increased potential acidity degree indicates the souring of milk
- The potential acidity degree of mastitic milk is typically lower than normal
24
Q
Choose the correct answers!
- Milk fat occurs in the milk plasma in the form of colloidal micelles
- Milk fat occurs in the milk plasma in the form of globules
- Caseins can be found in the milk in the form of globules
- Caseins can be found in the milk in the form of colloidal micelles
A
b and c
- Milk fat occurs in the milk plasma in the form of globules
- Caseins can be found in the milk in the form of globules
25
Q
Choose the correct answers
- Campylobacters are rather resistant to heat, they can survive the pasteurization
- Campylobacters are sensitive to heat, they are killed by pasteurization
- Salmonellae are rather resistant to heat, they can survive the pasteurization
- Salmonellae are rather sensitive to heat, they are killed by pasteurization
A
b and c
- Campylobacters are sensitive to heat, they are killed by pasteurization
- Salmonellae are rather resistant to heat, they can survive the pasteurization
26
Q
Choose the correct answers
- The fermentation of yoghurt is performed with a mixture of two thermophilic bacteria
- The fermentation of kefir is performed with a mixture of two thermophilic bacteria
- For manufacturing of yoghurts, the milk is pasteurized at high temperature for 2-3
minutes
- For manufacturing of yoghurts, the milk is pasteurised at low temperature without
holding
A
a and c
- The fermentation of yoghurt is performed with a mixture of two thermophilic bacteria
- For manufacturing of yoghurts, the milk is pasteurized at high temperature for 2-3
minutes
27
Q
Choose the correct answers!
- For manufacturing of butter, the raw cream is pasteurized at low temperature without holding
- For manufacturing of butter, the raw cream is pasteurized at high temperature with holding
- For manufacturing of butter, the temperature and time conditions used for pasteruisation are due to technological aspects
- For manufacturing of butter, the temperature and time conditions used for pasteurization are due to food safety aspects
A
a and d
- For manufacturing of butter, the raw cream is pasteurized at low temperature without holding
- For manufacturing of butter, the temperature and time conditions used for pasteurization are due to food safety aspects
28
Q
Choose the correct answers
- Category 1 wastes shall be disposed by incineration
- Category 1 wastes can be used for manufacture of pet food
- Blood from cattle declared fit for human consumption can be used for human consumption
- Blood from pigs declared fit for human consumption can be used for human consumption
A
a and d
- Category 1 wastes shall be disposed by incineration
- Blood from pigs declared fit for human consumption can be used for human consumption
29
Q
Choose the correct answers
- As a part of the ante mortem health inspection at the farm, identity checks must be performed at a minimum of 10% of pigs
- As a part of the ante mortem health inspection at the farm, identity checks must be performed at a minimum of 10% of bovine animals
- As a part of the ante mortem health inspection at the farm, each single cattle must be identified
- As a part of the ante mortem health inspection at the farm, each single pig must be identified
A
a and c
- As a part of the ante mortem health inspection at the farm, identity checks must be performed at a minimum of 10% of pigs
- As a part of the ante mortem health inspection at the farm, each single cattle must be identified
30
Q
Choose the correct answers!
- Broilers infected with Salmonella enteritidis must be slaughtered by immediate slaughter at a designated slaughterhouse
- Broilers infected with Salmonella enteritidis must be slaughtered separately
- Cattle producing positive tuberculin test must be slaughtered by immediate slaughter at a designated slaughterhouse
- Cattle producing positive tuberculin test must be slaughtered separately
A
b and d
- Broilers infected with Salmonella enteritidis must be slaughtered separately
- Cattle producing positive tuberculin test must be slaughtered separately
31
Q
Choose the correct answers!
- One of the decisions concerning the meat is the conditional fitness for human consumption
- The meat can be declared fit for human consumption after treatment
- In poultry, the fact that the meat is fit for human consumption is expressed by the application of the identity mark
- In poultry, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamp)
A
b and c
- The meat can be declared fit for human consumption after treatment
- In poultry, the fact that the meat is fit for human consumption is expressed by the application of the identity mark
32
Q
Choose the correct answers!
- Rigor mortis develops because of the reduction of pH
- Rigor mortis develops because of the lack of ATP
- The lack of ATP makes it impossible for actomyosin to dissociate
- The inadequate reduction of pH makes it impossible for actomyosin to dissociate
A
b and d
- Rigor mortis develops because of the lack of ATP
- The inadequate reduction of pH makes it impossible for actomyosin to dissociate
33
Q
Choose the correct answers!
- The meat ageing in poultry is faster than in pigs
- The meat ageing in pigs is faster than in poultry
- The meat ageing in cattle is faster than in pigs
- The meat ageing in pigs is faster than in cattle
A
a and d
- The meat ageing in poultry is faster than in pigs
- The meat ageing in pigs is faster than in cattle
34
Q
Choose the correct answers!
- In pigs, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamps)
- In pigs, the fact that the meat is fit for human consumption is expressed by the application of the identity mark
- In cattle, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamps)
- In cattle, the fact that the meat is fit for human consumption is expressed by the application of the identity mark
A
a and c
- In pigs, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamps)
- In cattle, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamps)
35
Q
Choose the correct answers!
- PSE-type meat ageing is a consequence of a less-than-average pH drop
- DFD-type meat ageing is a consequence of a less-than-average pH drop
- DFD meat is more prone to spoilage
- PSE meat is more prone to spoilage
A
b and c
- DFD-type meat ageing is a consequence of a less-than-average pH drop
- DFD meat is more prone to spoilage
36
Q
Choose the correct answers!
- In the EU, the meat inspection rules are laid down in a community regulation
- In the EU, the meat inspection rules are laid down in a community directive
- In the EU, the meat inspection rules are laid down in the corresponding legislation is mandatory for all member states
- In the EU, the meat inspection rules are laid down in the corresponding legislation shall be adopted by the individual Member states
A
a and c
- In the EU, the meat inspection rules are laid down in a community regulation
- In the EU, the meat inspection rules are laid down in the corresponding legislation is mandatory for all member states
37
Q
Choose the correct answers!
- During meat ageing, the water holding capacity of proteins decreases due to the pH reduction
- During meat ageing, the water holding capacity of proteins increases due to the pJ reduction
- After bleeding, the pH of the muscle tissue of cattle decreases faster to the final pH than in pigs
- After bleeding, the pH of the muscle tissue of pigs decreases faster to the final pH than in cattle
A
a and d
- During meat ageing, the water holding capacity of proteins decreases due to the pH reduction
- After bleeding, the pH of the muscle tissue of pigs decreases faster to the final pH than in cattle
38
Q
Choose the correct answers!
- Emergency slaughter involves the urgent bleeding of animals being suspected of infection
- Emergency slaughter means the urgent bleeding of healthy, injured animals
- Immediate slaughter involves the slaughter of animals being suspected on infection
- Immediate slaughter means the urgent bleeding of healthy, injured animals
A
b and c
- Emergency slaughter means the urgent bleeding of healthy, injured animals
- Immediate slaughter involves the slaughter of animals being suspected on infection
