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food hygiene final > main doc food 2 > Flashcards

main doc food 2 Flashcards

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1
Q

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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
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
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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
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
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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
A

a and c

  • Spoilage is a profound qualitative change of the food
  • Microbiological spoilage is mostly caused by bacteria and moulds
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4
Q

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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
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
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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
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
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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

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

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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
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
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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
A

b and c

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

a and d

  • Nitrites can enter into reaction with amines forming nitrosamines
  • Cold smoking is less effective against moulds than against bacteria
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10
Q

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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
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
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11
Q

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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
A

b and c

  • For quick curing, nitrite-containing salt mix is used
  • The products prepared by slow curing are microbiologically more stable
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12
Q

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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
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
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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
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
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14
Q

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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
A

a and d

  • After UHT treatment the milk is packed aseptically
  • Milk treated at very high temperature (ESL) needs cold storage
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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
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
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16
Q

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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
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

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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
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

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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
A

a and d

  • Caseins are produced in the udder
  • Why proteins remain in solution during sour coagulation
19
Q

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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
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

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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
A

a and c

  • Skimming increases the density of milk
  • Mastitis usually increases the electrical conductivity of milk
21
Q

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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
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

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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

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

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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
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

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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
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

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  • 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

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- 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

food hygiene final (10 decks)

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