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Food hygiene > Midterm 2 short q > Flashcards

Midterm 2 short q Flashcards

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1
Q

The typical spoilage for juices/liquids are:

A

Yeasts

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2
Q

For which food specified the annual number of sample based on the animals slaughtered in the previous year?

A

Cattle, Swine, Sheep and Goats

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3
Q

What is not true for gas chromatography?

A

It is suitable for separating maximum 50-70 different components
It cannot be connected with a structure elucidation method

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4
Q

What considerations should be taken into account by the person taking the sample?

A

What is the size and amount of material to be sampled
What is the level of inhomogeneity of the material to be sampled
What is the target component or components

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5
Q

What is true for gas chromatography?

A

A gas is used as its mobile phase

Heat sensitive materials can also be analysed by it

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6
Q

What is produced during homofermentation?

A

Lactic acid

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7
Q

From which one do you not take 500 gram sample?

A

Fresh fruit

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8
Q

Which substances belongs to category A?

A

Chloramphenicol, anabolic agents

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9
Q

What is true for the spoilage flora?

A

Aerotolerant anaerob

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10
Q

Which heat treatment is not used to produce consumer milk?

A

Thermization

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11
Q

What is not produced during heterofermentation?

A

Malic acid

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12
Q

For which heat treatment are the phosphatase and peroxidase tests both positive?

A

Thermization

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13
Q

From which one do you take 500 gram sample?

A

Meat

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14
Q

On which pH is a certain acid most/less active?

A

Lowest/highest number

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15
Q

Which if these cannot be contaminated during the first phase of food production?

A

Milk poducts/sausage

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16
Q

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

A

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

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17
Q

What is the Z-value?

A

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

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18
Q

What is the D?

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)

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19
Q

Which milk product is made using thermofilic and mesophilic bacterias?

A

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

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20
Q

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

A

Fourier transformation infrared spectroscopy, Milko-Scan. Eliminate need for traditional slow tests

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21
Q

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

A

Pasteurization below 80oC

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22
Q

Which is made with mesophilic bacteria?

A

Curd, Kefir, Koumiss, Yoghurt

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23
Q

Which is made of mesophilic bacteria and yeasts?

A

Kefir, Koumiss

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24
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

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25
Q

How do we detect milk falsification?

A

If foreign water is meant ➡ by determination of freezing point

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26
Q

Which test is based on microbiological inhibition?

A

Delvo test, Four-cup-plate, KIS test, Brilliant Black Reduction test

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27
Q

Which test is based on receptor reactions?

A

ROSA test, Snap test

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28
Q

What drug is in group A?

A
  • Chloramphenicol (also anabolic substances e.g hormones, stilbene, nitrofuran, tyreostatics, zeranol, beta agonists)
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29
Q

What sample you DON’T take in primary sampling? A Milk-B meat-C urine-D water

A
  • C urine
30
Q

From what do you take a sample of 500g?

A
  • Mammal meat (also mammal fat, any meats, processed foods, cheese)
31
Q

Which sample’s quantity correlates with the last year’s output?

A
  • Cow milk (also eggs)
32
Q

What is not true for an assay with roots in suspection?

Idk, there was pharma metabolites, i wrote that

A
  • When there is a suspicion, sample is taken from the suspected contaminated food/product in order to detect food borne disease and poisonous source
33
Q

In what range of light can you get information about quantity?
(Maybe IR, but just maybe :D)

A
  • If question refers to electromagnetic radiation: Infrared, uv, xray, visible
34
Q

What is true about mass spectroscopy?

A

sample is converted into ions, high sensitivity, low detection limit, only a
small amount of sample required.

35
Q

What is true about atomspectroscopy?

A

sample is converted into atomic state and light absorption is measured.

36
Q

For what would you use molecular spectroscopy?

A
  • Quantitative analytical purposes?
37
Q

What kind of microflora is used in curd?

A
  • Curd: mesophilic lactic acid bacteria
  • Kefir, Koumiss: lactic acid bacteria and yeast
  • Yoghurt: thermophilic lactic acid bacteria
38
Q

What is that NOT gets contaminated primarily?

A

Grout meat (primarily refers to raw products e.g. milk) – Grouse meat??

39
Q

What paint (stain) can paint the lactate producing bacteria?

A

Methylene blue

40
Q

What method roots in receptor binding?

A

Rosa (also snap test)

41
Q

What method has roots in microbe inhibition?

A

KIS (also fourplate, delvo test, brilliant black reduction test)

42
Q

What’s the colour of a positive DELVO test?

A

Purple (negative: yellow)

43
Q

Which method would you use for protein definition in milk?

A

Klejdahl method, formal titration, FTIR (fourier transformation infrared spectroscopy)

44
Q

What method would you use to find out if there was cheating with milk?

A
  • Density measurement (density decreases when foreign water added, inceases when milk is skimmed)
  • Freezing point (increases when foreign water added)
45
Q

What is the method that shows if the milk was heat-treated or not?

A

Phosphatase or peroxidase test

46
Q

Which is the durable permanently (?) milk?

A

UHT

47
Q

HACCP-basically what is this, cant remember the exact q

A

Hazard analysis critical control point (food safety regulation system applicable to the entire food chain, increases efficiency, enables cost-effective management, preventative approach rather than control)

48
Q

In faecal contamination of water which microbe do you search for? -Strept. faecalis, or Clost. Perfringens

A

Streptococcus faecalis (also E.coli)

49
Q

What is the primary source of yersinia enterocolitica?

A

Raw pork

50
Q

Which has the lowest aw?

A

Moulds

51
Q

Culture used in yoghurt?

A

Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria

52
Q

Which is based on last years production?

A

Poultry

53
Q

Which CANNOT be contaminated during primary production?

A

Sausage

54
Q

Which is NOT tested for during production?

A

Animal, feed, blood, sausage

55
Q

Alcohol test used for?

A

Examiantion of freshness and acidity

56
Q

pH sorbic acid works best at?

A

(choose lowest pH value)

57
Q

FALSE for objective program?

A

With risk evaluation (targeted)

58
Q

NOT produced in heterofermentation?

A

Malic acid

59
Q

Adulteration of milk?

A

Determination of density of raw milk

60
Q

Define D value?

A

The time for (surviivng) population to be reduced by 1 magnitued at a specific temp.

61
Q

Group A?

A

Anabolic

62
Q

Which does NOT have a sample size of 500g?

A

Fruit

63
Q

Which is microbioloigcal growth inihibiton?

A

Delvo test

64
Q

What is milk seperated into?

A

Cream and skimmed milk

65
Q

Receptor based test?

A

ROSA

66
Q

Oxygen preference of spoilage flora?

A

Aerotolerant anaerobes

67
Q

Which is used to determine the potential acid degree?

A

Sochelt Henkel method

68
Q

What is made from bacteria and yeast and is of Caucasian origin?

A

Kefir

69
Q

What test is used to detect fat/determine fat?

A

Gerber method

70
Q

When is sorbic acid less effective?

A

At a high pH

71
Q

microbial growth inhibition test:

A

KIS

72
Q

cannot be contaminated primary production:

A

minced meat

Food hygiene (6 decks)

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