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Food hygiene > Midterm 2 S1 > Flashcards

Midterm 2 S1 Flashcards

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1
Q

In case of which food do they create a number of samples, based upon last years result?

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 primary production?

a. Raw milk
b. Vegetables
c. Sausages
d. Honey

A

c. Sausages

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4
Q

Which foods CANNOT be contaminated during primary 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. Proprionic acid
c. Ethanol
d. Malic acid
e. Citric acid
f. CO2

A

b. Proprionic acid
d. Malic acid
e. Citric acid

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6
Q

Which of these procedures do we NOT use 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. Snap test
c. Four-plate method
d. Brilliant black reduction test

A

b. 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. Moulds

A

c. Yeasts

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11
Q

What is the suitability of sampling based on suspicion?

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

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

d. It is used to detect the poisonous source

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12
Q

What is the suitability of sampling based on annual monitoring plan?

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

b. It is used to determine the drug residues in the food

c. It is used to investigate the chemical contaminants of the food

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13
Q

Which of these screening methods are microbial growth inhibition test(s)?

a. Meat-safe test
b. KIS test
c. Brilliant black reduction test
d. Snap test

A

b. KIS test

c. Brilliant black reduction test

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14
Q

Which of these screening methods are receptor-based test(s)?

a. Meat-safe test
b. KIS test
c. Brilliant black reduction test
d. Snap test

A

a. Meat-safe test

d. Snap test

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15
Q

What is the quantity of one sample based on the legal regulation in case of the foods below?

a. Turkey meat
b. Stone fruit
c. Mammal fat
d. Cow milk

A

a. Turkey meat: 500g
b. Stone fruit: 1kg
c. Mammal fat: 500g
d. Cow milk: 500ml

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16
Q

What are characteristics to the objective inspection program?

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

a. It is used to survey attributes of food

d. The results of the investigation are valid for the whole population

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17
Q

What are characteristics of the selective control?

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

b. It is used to screen the non-compliant items occurring rarely
c. The sample is selected by targeted risk evaluation

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18
Q

Which of the these screening methods use the microbial growth inhibition method?

a. ROSA test
b. Delvo test
c. Four plate method
d. Beta star test

A

b. Delvo test

c. Four plate method

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19
Q

Which of the these screening methods are receptor-based tests?

a. ROSA test
b. Delvo test
c. Four plate method
d. Beta star test

A

a. ROSA test

d. Beta star test

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20
Q

What is the quantity of one sample based on the legal regulation in case of foods below?

a. Mammal meat
b. Pulse (leguminous)
c. Sausage
d. Milk

A

a. Mammal meat: 500g
b. Pulse: 1kg
c. Sausage: 500g
d. Milk: 500ml

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21
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 25°C 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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22
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: -0.520°C

A

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

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23
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 SH°8
b. The higher the SH°, 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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24
Q

Which statement is TRUE?

a. Potential acid degree of raw milk: 5.0 to 6.2 SH°
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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25
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 pasteurisation
d. The phosphatase enzyme decomposes during 65°C, 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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26
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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27
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

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28
Q

Which statements are TRUE for heat treated drinking milk?

a. The heat treatment of UHT milk is done at 134°C for a few seconds
b. Peroxidase enzyme is sensitive to heat. It can be inactivated within 30 minutes at 62°C
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 134°C for a few seconds

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29
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 62°C
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

30
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 62°C
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

31
Q

Which statements are FALSE for fermented dairy products?

a. Sour milk products are made by microbial fermentation (starter culture) from properly pasteurised 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%

32
Q

Which statements are FALSE for fermented dairy products?

a. Sour milk products are made by microbial fermentation (starter culture) from properly pasteurised 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

33
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

34
Q

Which statements are TRUE for fermented dairy products?

a. Sour milk products are made by microbial fermentation (starter culture) from properly pasteurised 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 pasteurised milk

35
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

36
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

37
Q

From lactose, the heterofermentative lactobacilli CANNOT produce:

a. Carbon dioxide
b. Ethanol
c. Propionic acid
d. Lactic acid

A

c. Propionic acid

38
Q

From lactose, the heterofermentative lactobacilli CANNOT produce:

a. Carbon dioxide
b. Ethanol
c. Citric acid
d. Lactic acid

A

c. Citric acid

39
Q

From lactose, the heterofermentative lactobacilli CAN produce:

a. Carbon dioxide
b. Propionic acid
c. Malic acid
d. Citric acid

A

a. Carbon dioxide

40
Q

From lactose, the heterofermentative lactobacilli CAN produce:

a. Propionic acid
b. Malic acid
c. Citric acid
d. Ethanol

A

d. Ethanol

41
Q

From lactose, the heterofermentative lactobacilli CAN produce:

a. Propionic acid
b. Malic acid
c. Citric acid
d. Lactic acid

A

d. Lactic acid

42
Q

Which are NOT fermented dairy products?

a. Whipped cream
b. Kefir
c. Curd
d. Buttermilk

A

a. Whipped cream

43
Q

Which are NOT fermented dairy products?

a. Sour cream
b. Kefir
c. Curd
d. Buttermilk

A

a. Sour cream

44
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

45
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

46
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

47
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

48
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

49
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

50
Q

What is NOT true for gas chromatography?

a. It has higher resolution capacities than liquid chromatography
b. It is not suitable for analysing inorganic materials
c. Heat sensitive materials can also be analysed
d. It can be connected with mass spectrometric detection

A

a. It has higher resolution capacities than liquid chromatography

51
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

52
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

53
Q

Which statement is TRUE for the heat treatment?

a. All of the vegetative cells can be eliminated with 60°C heat treatment
b. Enterococcus can survive the 80°C 30 min. heat treatment
c. All the spores can be eliminated with 80°C 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

54
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

55
Q

The typical spoilage flora of meat products are?

a. Moulds
b. Yeasts
c. Micrococci, Lactobacilli
d. Salmonella spp.

A

c. Micrococci, Lactobacilli

56
Q

The typical spoilage flora of bakery products are?

a. Moulds
b. Lactobacilli
c. Yeasts
d. Clostridium botulinum

A

a. Moulds

57
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

58
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

59
Q

The main bottleneck of mass spectrometry?

a. Detection and quantification levels are not low enough
b. It is not suitable for analysing 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

60
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

61
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 anaerobes
d. Lactobacilli are gram positive, spore forming, aerotolerant anaerobes

A

c. Lactobacilli are gram positive, non-spore forming, aerotolerant anaerobes

62
Q

What is the principle of testing for Peroxidase test (Storch test)?

A

Control of heat treatment, peroxidase decomposes at 80°C (e.g. flash pasteurization)

63
Q

What is the Z-value?

A

Change in temperature, which results in a tenfold change in the Decimal reduction time

64
Q

What is the D (value)?

A

The time for the (surviving) population to be reduced by 1 magnitude at a specified, constant temperature. Decimal reduction time (e.g. 107 – 106 = 1D)

65
Q

Which milk product is made using thermofilic and mesophilic bacterias?

A

Yoghurt (acidified milk products fermented by thermophilic bacteria, origin from the Balkans)

66
Q

Which test is suitable to examine the quality/originality of the milk?

A

Fourier transformation infrared spectroscopy, Milko-Scan

Eliminate need for traditional slow tests

67
Q

For which heat treatment is phosphatase test negative and peroxidase test positive?

A

Pasteurization below 80°C

68
Q

What do we detect with alcohol test?

A

When the milk is sour (increased SH), the colloidal system changes ➡ proteins precipitate by the effect of 68% alcohol

69
Q

The typical spoilage folora of juices/liquids are?

a. Moulds
b. Lactobacilli
c. Yeasts
d. Clostridium botulinum

A

c. Yeasts

70
Q

What is TRUE for gas chromatography?

a. A gas is used as its mobile phase
b. It is suitable for separating maximum 50-70 different components
c. Heat sensitive materials can also be analysed by it
d. It cannot be connected with a structure elucidation method

A

a. A gas is used as its mobile phase

c. Heat sensitive materials can also be analysed by it

Food hygiene (3 decks)

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