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Food hygiene > Midterm 2 mpq > Flashcards

Midterm 2 mpq Flashcards

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1
Q 
In case of which food do they create the number of samples, based upon last
years results?
A. RU
B. Turkey
C. Broiler
D. Eggs
E. Sus
A

D. Eggs

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2
Q 
Which of the following is not measured in the mode of production?
A. Eggs
B. Water
C. Dairy products
D.Urine
A

D. Urine

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3
Q 
Which foods cannot be contaminated during the primer production?
A. Raw milk
B. Vegetables
C. Sausage
D. Honey
A

C. Sausage

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4
Q 
Which foods cannot be contaminated during the primer production?
A. Live bivalve
B. Fruit
C. Meat
D. Minced meat
A

A. Live bivalve

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5
Q 
Which one of these is not produced during lactic acid fermentation?
A. Lactic acid
B. Propionic acid
C. Ethanol
D. Malic acid
E. Citric acid
F. CO2
A

B. Propionic acid
D. Malic acid
E. Citric acid

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6
Q 
Which of these procedures do we not use for milk for human consumption?
A. Fast pasteur
B. Instant pasteur
C. Thermization
D. UHT
A

C. Thermization

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7
Q 
Which method is a receptor-based test?
A. Delvo test
B. Four plate method
C. ROSA test
D. Brilliant black reduction test
A

C. ROSA test

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8
Q 
Which method is a receptor-based test?
A. Delvo test
B. Four plate method
C. Snap test
D. Brilliant black reduction test
A

C. Snap test

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9
Q 
In which animal depends the number of samples on the previous years ́ production?
A. Cattle
B. Swine
C. Sheep
D. Poultry
A

D. Poultry

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10
Q 
For which group is the 4,5+ pH and high-water activity ideal?
A. Gram+
B. Gram-
C. Yeasts
D. Molds
A

C. Yeasts

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11
Q

What is the suitability of sampling based on suspicion and annual monitoring
plan? Write the letters to the adequate line:
A. It is used to inspect the cause of foodborne disease
B. It is used to determine the drug residues in the food
C. It is used to investigate the chemical contaminants of the food
D. It is used to detect the poisonous source

A

Sampling based on suspicion: A, D, Sampling based on monitoring plan: B, C

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12
Q 
Classify the different screening methods:
A. Meat-safe test
B. KIS test
C. Brilliant black reduction test
D. Snap test
A

Microbial growth inhibition test: KIS, Brilliant black reduction test – B, C
Receptor based tests: Snap-test, Meat-safe test – A, D

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13
Q

What is the quantity of one sample based on the legal regulation in case of the
foods below? Pair the sample with the adequate quantity:
A. Turkey meat
B. Stone fruit
C. Mammal fat
D. Cow milk

A

500ml: Cow milk
500g: Turkey meat, Mammal fat
1kg: Stone fruit

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14
Q

What are characteristics to the objective inspection program and the selective
control? Write the letters to the adequate line
A. It is used to survey attributes of food
B. It is used to screen the non-compliant items occurring rarely
C. The sample is selected by targeted risk evaluation
D. The results of the investigation are valid for the whole population

A

Objective inspection program: A, D Selective control: B, C

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15
Q 
Classify the different screening methods:
A. ROSA test
B. Delvo test
C. Four plate method
D. Beta star test
A

Microbial growth inhibition method: B, C Receptor based test: A, D

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16
Q

What is the quantity of one sample based on the legal regulation in case of
foods below? Pair the sample with the adequate quantity
A. Mammal meat
B. Pulse (leguminous)
C. Sausage
D. Milk

A

500ml: Milk
500g: Mammal meat, Sausage
1kg: Pulse

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17
Q

Which statement is true for the density of milk?
A. In case of watering, the density increases.
B. It can be measured with lactodensimeter combined with a thermometer
C. The density of milk is the mass of a certain volume of 25oC temperature milk
D. In case of skimming, the density decreases

A

B. It can be measured with lactodensimeter combined with a thermometer

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18
Q

Which statement is false for the freezing point of the milk?
A. The freezing point is suitable for the detection of foreign water content
B. The water content of the milk is the most constant physical property
C. In case of foreign water, the freezing point decreases
D. Standard value: -0.520oC

A

C. In case of foreign water, the freezing point decreases

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19
Q

Which statement is false for the examination of freshness and acidity?
A. The proteins, by the effect of 68% alcohol, will be precipitated above SHo8
B. The higher the SHo, the rougher the precipitation is
C. At lower temperatures, the precipitation is faster and rougher
D. Colostrum can precipitate rapidly on slightly acidic pH

A

C. At lower temperatures, the precipitation is faster and rougher

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20
Q

Which statement is true?
A. Potential acid degree of raw milk: 5.0 to 6.2 SHo
B. Standard value of actual acid degree: 7.6 to 7.75
C. Potential acid degree: the amount of total alkali binder substances in milk
D. There is a linear relationship between the actual and potential acid degree

A

C. Potential acid degree: the amount of total alkali binder substances in milk

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21
Q

Which statement is false for the control of heat treatment of the milk?
A. The phosphatase enzyme is more sensitive to heat than the peroxidase enzyme
B. Detection of peroxidase and lipase enzymes can be used for the control of heat treatment
C. Peroxidase can be inactivated by flash pasteurization
D. The phosphatase enzyme decomposes during 65oC, 30 minutes heat treatment

A

B. Detection of peroxidase and lipase enzymes can be used for the control of heat treatment

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22
Q

Which statements are true for the redox potential measurement as a rapid
microbiological method?
A. Redox potential is one of the most complex indicators of the physiological state of the microbial cultures
B. The shape of the redox potential curve is not characteristic of the type of microorganism
C. Only special media with low conductivity can be used
D. Very strict temperature control is required

A

A. Redox potential is one of the most complex indicators of the physiological state of the microbial cultures

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23
Q

Which statements are true for the redox potential measurement as a rapid
microbiological method?
A. The shape of the redox potential curve is not characteristic of the type of microorganism
B. During bacterial growth, the redox potential of the medium decreases
C. Very strict temperature control is required
D. No need of serial dilution (basic dilution is enough in the case of solid samples)

A

B. During bacterial growth, the redox potential of the medium decreases

24
Q

Which statements are true for heat treated drinking milk?
A. The heat treatment of UHT milk is done at 134oC for a few seconds
B. Peroxidase enzyme is sensitive to heat. It can be inactivated within 30 minutes
at 62oC
C. The shelf life of UHT milk is 2 weeks
D. ESL milk shows negative phosphatase test and positive peroxidase test

A

A. The heat treatment of UHT milk is done at 134oC for a few seconds

25
Q

Which statements are true for heat treated drinking milk?
A. The maximum total plate count of raw milk can be 100 000 CFU/ml
B. Peroxidase enzyme is sensitive to heat. It can be inactivated within 30 minutes at 62oC
C. The shelf life of UHT milk is 2 weeks
D. ESL milk shows negative phosphatase test and positive peroxidase test

A

A. The maximum total plate count of raw milk can be 100 000 CFU/ml

26
Q

Which statements are true for heat treated drinking milk?
A. The maximum somatic cell count can be 400 000 /ml before processing
B. Peroxidase enzyme is sensitive to heat. It can be inactivated within 30 minutes at 62oC
C. The shelf life of UHT milk is 2 weeks
D. ESL milk shows negative phosphatase test and positive peroxidase test

A

A. The maximum somatic cell count can be 400 000 /ml before processing

27
Q

Which statements are false for fermented dairy products?
A. Sour milk products are made by microbial fermentation (starter culture) from properly pasteurized milk
B. Fat content of the fermented products varies between 10 and 30%
C. The characteristic aroma substances of the products are developed during ripening
D. Moulds are the most common spoilage forming microbes of the fermented products

A

B. Fat content of the fermented products varies between 10 and 30%

28
Q

Which statements are false for fermented dairy products?
A. Sour milk products are made by microbial fermentation (starter culture) from properly pasteurized milk
B. Lactobacilli are gram negative, aerobic microbes
C. The characteristic aroma substances of the products are developed during ripening
D. Moulds are the most common spoilage forming microbes of the fermented products

A

B. Lactobacilli are gram negative, aerobic microbes

29
Q

Which statements are false for fermented dairy products?
A. Yoghurt is sour milk products fermented by thermophilic lactic acid bacteria and yeast
B. The characteristic aroma substances of the products are developed during ripening
C. Moulds are the most common spoilage forming microbes of the fermented products
D. Sour milk products are made by microbial fermentation (starter culture) from properly pasteurized milk

A

A. Yoghurt is sour milk products fermented by thermophilic lactic acid bacteria and yeast

30
Q

Which statements are true for fermented dairy products?
A. Sour milk products are made by microbial fermentation (starter culture) from properly pasteurized milk.
B. Yoghurt is sour milk products fermented by thermophilic lactic acid bacteria and yeast
C. Lactobacilli are gram negative, aerobic microbes
D. Fat content of the fermented products varies between 10 and 30%

A

A. Sour milk products are made by microbial fermentation (starter culture) from properly pasteurized milk.

31
Q

Which statements are true for fermented dairy products?
A. The characteristic aroma substances of the products are developed during ripening
B. Yoghurt is sour milk products fermented by thermophilic lactic acid bacteria and yeast
C. Lactobacilli are gram negative, aerobic microbes
D. Fat content of the fermented products varies between 10 and 30%

A

A. The characteristic aroma substances of the products are developed during ripening

32
Q

Which statements are true for fermented dairy products?
A. Yoghurt is sour milk products fermented by thermophilic lactic acid bacteria and yeast
B. Lactobacilli are gram negative, aerobic microbes
C. Fat content of the fermented products varies between 10 and 30%
D. Moulds are the most common spoilage forming microbes of the fermented products

A

D. Moulds are the most common spoilage forming microbes of the fermented products

33
Q 
From lactose, the heterofermentative lactobacilli cannot produce:
A. Carbon dioxide
B. Ethanol
C. Propionic acid
D. Lactic acid
A

C. Propionic acid

34
Q 
From lactose, the heterofermentative lactobacilli cannot produce:
A. Carbon dioxide
B. Ethanol
C. Citric acid
D. Lactic acid
A

C. Citric acid

35
Q 
From lactose, the heterofermentative lactobacilli can produce:
A. Carbon dioxide
B. Propionic acid
C. Malic acid
D. Citric acid
A

A. Carbon dioxide

36
Q 
From lactose, the heterofermentative lactobacilli can produce:
A. Propionic acid
B. Malic acid
C. Citric acid
D. Ethanol
A

D. Ethanol

37
Q 
From lactose, the heterofermentative lactobacilli can produce:
A. Propionic acid
B. Malic acid
C. Citric acid
D. Lactic acid
A

D. Lactic acid

38
Q 
Which are not fermented dairy products?
A. Whipped cream
B. Kefir
C. Curd
D. Buttermilk
A

A. Whipped cream

39
Q 
Which are not fermented dairy products?
A. Sour cream
B. Kefir
C. Curd
D. Buttermilk
A

A. Sour cream

40
Q

What are the goals of sampling based on suspicion?
A. It is used to inspect the cause of foodborne disease
B. It is used to determine the drug residue in food
C. It is used to investigate the chemical contamination in food
D. It is used to perform the inspection in one case

A

A. It is used to inspect the cause of foodborne disease

41
Q

What are the goals of sampling based on suspicion?
A. It is used to determine the drug residue in food
B. It is used to investigate the chemical contamination in food
C. It is used to perform the inspection in one case
D. It is used to detect the poisonous source

A

D. It is used to detect the poisonous source

42
Q 
For which food specified the annual No of sample based on the production
figure of the previous year?
A. Cow milk
B. Cattle
C. Swine
D. Game meat
A

A. Cow milk

43
Q 
For which food specified the annual No of sample based on the production
figure of the previous year?
A. Honey
B. Cattle
C. Swine
D. Game meat
A

A. Honey

44
Q

What is not true for atomic spectroscopy?
A. It requires gas-phase sample
B. It is also suitable for analysing complex molecules
C. It is also suitable for quantitative measurements
D. Both mono- and multi-element versions are available

A

A. It requires gas-phase sample

45
Q

What is the main bottleneck of molecular spectroscopy?
A. Detection and quantification levels are not low enough
B. It is not suitable for analysing solid samples
C. Only one compound can give signal in the given wavelength
D. It requires too high amount of analytical sample

A

C. Only one compound can give signal in the given wavelength

46
Q

What is not true for gas chromatography?
A. It has higher resolution capacities than liquid chromatography
B. It is not suitable for analyzing inorganic materials
C. Heat sensitive materials can also be analyzed
D. It can be connected with mass spectrometric detection

A

A. It has higher resolution capacities than liquid chromatography

47
Q

Which statement is true for the organic acids as preservatives?
A. Usually these substances have bactericide effect
B. The organic acids are effective in dissociated form
C. The effectiveness of the preservatives depends on concentration temperature
D. At low pH value the degree of dissociation is higher

A

C. The effectiveness of the preservatives depends on concentration temperature

48
Q

Which statement is true for the water removal?
A. The microbes can multiply at each water activity circumstances
B. The reducing of water activity inhibits the multiplication of microorganisms
C. The bacteria can grow below 0.8 Aw
D. The Aw requirement of bacteria is lower than the moulds

A

B. The reducing of water activity inhibits the multiplication of microorganisms

49
Q

Which statement is true for the heat treatment?
A. All of the vegetative cells can be eliminated with 60oC heat treatment
B. Enterococcus can survive the 80oC 30 min. heat treatment
C. All the spores can be eliminated with 80 oC heat treatment
D. The most commonly used preservation method in the food industry

A

D. The most commonly used preservation method in the food industry

50
Q

Which statement is false for the heat treatment?
A. All of the vegetative cells can be eliminated with 60°C heat treatment
B. Enterococcus can survive the 60°C 30min heat treatment
C. All the spores cannot be eliminated with 80°C heat treatment
D. The most commonly used preservation method in the food industry

A

A. All of the vegetative cells can be eliminated with 60°C heat treatment

51
Q 
The typical spoilage flora of meat products are?
A. Moulds
B. Yeasts
C. Micrococci, Lactobacilli
D. Salmonella spp.
A

C. Micrococci, Lactobacilli

52
Q 
The typical spoilage flora of bakery products are?
A. Moulds
B. Lactobacilli
C. Yeasts
D. Clostridium botulinum
A

A. Moulds

53
Q

Which statement is false for the organic acids as preservatives?
A. At low pH value the degree of dissociation is higher
B. Usually these substances have bacteriostatic effect
C. The organic acids are effective in undissociated form
D. The effectiveness of the preservatives depends on concentration, temperature

A

A. At low pH value the degree of dissociation is higher

54
Q

Which statement is false for the water removal:
A. The bacteria can grow below 0.7 Aw
B. The microbes can multiply at certain water activity circumstances
C. The reducing of water activity inhibits the multiplication of microorganisms
D. The Aw requirement of bacteria is higher than the moulds

A

A. The bacteria can grow below 0.7 Aw

55
Q

The main bottleneck of mass spectrometry?
A. Detection and quantification levels are not low enough
B. It is not suitable for analyzing solid samples
C. It is suitable only for structure analysis of chemically clean materials
D. It requires too high amount of analytical sample

A

C. It is suitable only for structure analysis of chemically clean materials

56
Q

What part of the electromagnetic radiation spectrum can be used for analytical
purposes?
A. Only the ultra violet and the visible parts
B. The ultraviolet, visible and near infrared parts
C. The ultra violet, visible, infrared and the X-ray parts
D. The whole spectrum can be used

A

C. The ultra violet, visible, infrared and the X-ray parts

57
Q

What statement is true for Lactobacilli:
A. Lactobacilli are gram negative, spore forming, aerobic bacteria
B. Lactobacilli are gram negative, non-spore forming, aerobic microbes
C. Lactobacilli are gram positive, non-spore forming, aerotolerant anaerobe
D. Lactobacilli are gram positive, spore-forming, aerotolerant anaerobe

A

C. Lactobacilli are gram positive, non-spore forming, aerotolerant anaerobe

Food hygiene (6 decks)

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