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Food Hygiene > MT 1 (oct. 2019, etc.) > Flashcards

MT 1 (oct. 2019, etc.) Flashcards

1
Q

There are 44 colonies on the agar. The dilution is 10^4 , what is the number of microbes? (ABCD options)

A

4.4 x 10^5 or 440,000

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2
Q 
MPN sheet (+++, ++, - ), the first dilution was 10^-1 , what is the number of viable microbes?
Key number = 320 
Hoskins table = 320 = 9.3
A

MPN = 9.3 x 10^1 /g(ml)

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3
Q

What is the use of the LAL test?

A

Limulus Amebocyte Lysate (LAL).

  • A reagent made from the blood of the horseshoe crab.
  • In the presence of bacterial endotoxins, the lysate reacts to form a clot or cause a colour change depending on the technique.
  • Detection of Gram- bacteria
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4
Q

What is the use of the ATP test?

A

ATP is the energy source in all living cells.

Examination of surfaces

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5
Q

What is true for E.coli?
Indole? Methyl red test? Voges-Proskauer test?
Citrate utilization test?

A

Indole test +
Methyl red test +
Voges-Proskauer test -
Citrate utilization test -

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6
Q

What is true for Enterococcus?

Aerob/anaerob? Usage? Catalase test? Slanetz-Bartley agar?

A

Aerotolerant anaerobic
Indicator for faecal contamination and insufficient heat treatment procedures
Catalase test –
Slanetz-Bartley agar +

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7
Q

5 samples with one that is Salmonella positive, what do you do?

A

Unsatisfactory, remove all products. (Ban it)

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8
Q

What is true for Listeria monocytogenes?

Catalase test? Haemolysis? CAMP test? Rhamnose?

A

Catalase test +
Beta-haemolysis
CAMP test + (w/Staph.aureus)
Rhamnose +

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9
Q

Redox potential

A

Instrumental culturing examination

During bacterial growth the redox potential of the medium decreases.

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10
Q

In which pH is sorbic acid most effective.

Options: 4, 5, 6, 7

A

4 (degree of dissociation is better at low pH = more effective)

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11
Q

What is true for Staphylococcus aureus?

Enzyme? Toxin produced at what temp.? Fermentation?

A

Has a thermostable deoxyribnuclease (DNase) enzyme
Toxin produced in between 20-45 0C
Ferments Lactose, sucrose and maltose

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12
Q

What is TDT?

A

Thermal Death Time at 121.10C

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13
Q

Botulinum toxin?

A

Neurotoxin = muscle spasm/flaccid paralysis

Nausea, vomiting, diarrhea

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14
Q

Which is psychrophilic?

A 
Listeria monocytogenes 
Clostridium botulinum 
Yersinia enterocolitica 
Some strains of: Bacillus cereus / E.coli 
(Staph. A. is not)
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15
Q

Where does the toxin of Clostridium perfringens generate?

A

Can generate in intestine or found in food

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16
Q

Algae toxin, does it accumulate in fish or clams?

A

Shellfish and fish (supposedly)

17
Q

What is the z-value?

A

The temperature increase that is necessary for the reduction of decimal reduction time (D) by 1 magnitude.

18
Q

T/F: Food hygiene is the basic system of requirements and tools of guaranteeing food safety

A

TRUE

19
Q

T/F: Food hygiene is the basic system of requirements and tools of guaranteeing food quality

A

FALSE

20
Q

T/F: primary production means the manufacture of foodstuffs in processing plants

A

FALSE

21
Q

T/F: Food hygiene requirements also refer to the primary production

A

TRUE?

22
Q

T/F: Food toxicosis is caused by toxins produced by microorganism in the GI tract of consumers

A

FALSE

23
Q

T/F: Toxico-infection is caused by toxins produced by microorganisms in GI tract of consumers

A

TRUE

24
Q

T/F: Listeria monocytogenes is a mesophilic bacterium

A

FALSE –> psychrophilic

25
Q

T/F: The disease caused by Listeria monocytogenes is characterised mainly by extraintestinal symptoms

A

TRUE

26
Q

T/F: In case of foodborne infections caused by Listeria monocytogenes, the lethality is low.

A

20-30% (is this low?)

27
Q

T/F: Staphylococcus aureus is a psychrophilic (cold loving) bacterium

A

FALSE –> mesophilic

28
Q

T/F: Strains of Staphylococcus aureus pathogenic to animals typically do not cause disease in humans

A

TRUE

29
Q

T/F: Food safety significance of S. aureus is associated with the enterotoxin production of a certain proportion of the strains

A

TRUE

Food Hygiene (3 decks)

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