main doc food 2

Question 1

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• 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

Answer 1

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

Question 2

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• 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

Answer 2

a and c

• Combined preservation is based on the hurdle concept
• In protective atmosphere packaging, oxygen is partly replaced by carbon dioxide and nitrogen

Question 3

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• 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

Answer 3

a and c

• Spoilage is a profound qualitative change of the food
• Microbiological spoilage is mostly caused by bacteria and moulds

Question 4

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• 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

Answer 4

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

Question 5

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• 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

Answer 5

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

Question 6

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- 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

Answer 6

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

Question 7

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• 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

Answer 7

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

Question 8

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• 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

Answer 8

b and c

• Redox potential of foods is characterized by the Eh value
• Moulds and yeasts prefer a more acidic pH than bacteria

Question 9

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• 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

Answer 9

a and d

• Nitrites can enter into reaction with amines forming nitrosamines
• Cold smoking is less effective against moulds than against bacteria

Question 10

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• 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

Answer 10

b and c

• Water activity means the free, chemically unbound water content of foods
• Water activity of foods is characterized by the aw value

Question 11

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• 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

Answer 11

b and c

• For quick curing, nitrite-containing salt mix is used
• The products prepared by slow curing are microbiologically more stable

Question 12

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• 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

Answer 12

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

Question 13

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• 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

Answer 13

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

Question 14

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• 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

Answer 14

a and d

• After UHT treatment the milk is packed aseptically
• Milk treated at very high temperature (ESL) needs cold storage

Question 15

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• 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

Answer 15

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

Question 16

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• 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

Answer 16

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

Question 17

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• 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

Answer 17

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

Question 18

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• 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

Answer 18

a and d

• Caseins are produced in the udder
• Why proteins remain in solution during sour coagulation

Question 19

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• 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

Answer 19

a and c

• Cheesemaking is based on the coagulation of caseins
• Late blowing of hard cheeses resulting in large holes are caused by clostridia

Question 20

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• 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

Answer 20

a and c

• Skimming increases the density of milk
• Mastitis usually increases the electrical conductivity of milk

Question 21

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• 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

Answer 21

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

Question 22

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- 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

Answer 22

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

Question 23

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• 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

Answer 23

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

Question 24

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• 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

Answer 24

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

Question 25

# 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

Answer 25

b and c - Campylobacters are sensitive to heat, they are killed by pasteurization - Salmonellae are rather resistant to heat, they can survive the pasteurization

Question 26

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

Answer 26

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

Question 27

# 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

Answer 27

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

Question 28

# 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

Answer 28

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

Question 29

# 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

Answer 29

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

Question 30

# 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

Answer 30

b and d - Broilers infected with Salmonella enteritidis must be slaughtered separately - Cattle producing positive tuberculin test must be slaughtered separately

Question 31

# 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)

Answer 31

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

Question 32

# 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

Answer 32

b and d - Rigor mortis develops because of the lack of ATP - The inadequate reduction of pH makes it impossible for actomyosin to dissociate

Question 33

# 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

Answer 33

a and d - The meat ageing in poultry is faster than in pigs - The meat ageing in pigs is faster than in cattle

Question 34

# 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

Answer 34

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)

Question 35

# 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

Answer 35

b and c - DFD-type meat ageing is a consequence of a less-than-average pH drop - DFD meat is more prone to spoilage

Question 36

# 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

Answer 36

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

Question 37

# 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

Answer 37

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

Question 38

# 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

Answer 38

b and c - Emergency slaughter means the urgent bleeding of healthy, injured animals - Immediate slaughter involves the slaughter of animals being suspected on infection