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Food Hygiene 1 > MT 2 > Flashcards

MT 2 Flashcards

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1
Q

What is produced during fermentation?

A

LA.

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2
Q

From which one do you not take 500g sample?

A

Fresh fruit.

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3
Q

Which substances belongs to category A?

A

Chloramphenicol, anabolic agents.

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4
Q

What is true for the spoilage flora?

A

Aerotolerant anaerobe.

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5
Q

Which heat treatment is ø used to produce consumer milk?

A

Thermization.

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6
Q

What is ø produced during heterofermentation?

A

Malic acid.

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7
Q

For which heat treatment are the phosphatase + peroxidase test both +ve?

A

Thermization.

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8
Q

From which one do you take g sample?

A

Meat.

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9
Q

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

A

Lowest/ highest number.

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10
Q

Which of these cannot be contaminated during the 1st phase of production?

A

Milk products/ sausage.

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11
Q

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

A

Control of heat treatment, peroxidase decomposes at 80ºC.

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12
Q

What is the Z- value?

A

Change in temp, which results in a 10- fold change in the decimal reduction time (D).

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13
Q

What is the D?

A

The time for ( surviving) population to be reduced by 1 magnitude at a specified, const temp; Decimal reduction time.

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14
Q

Which milk product is made using thermofilic + mesophilic bacterias?

A

Yogurt.

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15
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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16
Q

For which heat treatment is phosphatase test -ve + peroxidase test +ve?

A

Pasteurization <80ºC.

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17
Q

Which is made with mesophilic bacteria?

A

Curd, Kefir, Koumiss, Yogurt.

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18
Q

Which is made of mesophilic bacteria + yeasts?

A

Kefir, Koumiss.

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19
Q

What do we detect with alcohol test?

A

When the milk is sour, the colloidal system changes to proteins precipitate by teh effect of 68% alcohol.

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20
Q

How do we detect milk falsification?

A

If foreign H2O is meant to by determination of freezing pt.

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21
Q

Which test is based on microbiological inhibition?

A

Delvo test, 4- cup- plate, KIS test, Brillant Black Reduction test.

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22
Q

Which test is based on R reactions?

A

ROSA test, Snap test.

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23
Q

In case of which food do they create the number of samples, based upon last yrs results?

A

Eggs.

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24
Q

Which of the following is ø measured in the mode of production?

A

Urine.

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25
Q

Which foods cannot be contaminated during the primer production?

A

Sausage, Live Bivalve.

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26
Q

Which one of these is ø produced during LA fermentation?

A

Propionic acid, Malic acid, Citric acid.

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27
Q

In which animal depends the number of samples on the previous yrs’ production?

A

Poultry.

28
Q

For which grp is the 4.5+ pH + high-H2O activity ideal?

A

Yeasts.

29
Q

What is the suitability of sampling based on suspicion + 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.

30
Q

Classify the different screening methods:

A. Meat- Safe test.
B. KIS test.
C. Brillant black reduction test.
D. Snap test.

A
  • Microbial growth inhibition test: B, C.

- R- based tests: A, D.

31
Q

What is the quantity of 1 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: D.
  • 500g: A, C.
  • 1kg: B.
32
Q

What are characteristics to the objective inspection program + 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.

33
Q

Classify the different screening methods:

A. ROSA test.
B. Delvo test.
C. 4- plate method.
D ß star test.

A
  • Microbial growth inhibition method: B, C.

- R based test: A, D.

34
Q

What is the quantity of 1 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: D.
  • 500g: A, C.
  • 1kg: B.
35
Q

Which statement is true for the density of milk?

A

It can be measured with lactodensimeter combined with a thermometer.

36
Q

Which statement is false for the freezing pt of the milk?

A

In case of foreign H2O, the freezing pt decreases.

37
Q

Which statement is false for the examination of freshness + acidity?

A

At lower temp, the precipitation is faster + rougher.

38
Q

Which statement is true?

A

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

39
Q

Which statement is false for the control of heat treatment of the milk?

A

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

40
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.
  • During bacterial growth, the redox potential of the medium decreases.
41
Q

Which statements are true for heat treated drinking milk?

A
  • The heat treatment of UHT milk is done at 134ºC for a few s.
  • The max total plate count of raw milk can be 100 000 CFU/ml.
  • The max somatic cell count can be 400 000/ml before processing.
42
Q

Which statements are false for fermented dairy products?

A
  • Fat content of the fermented products varies between 10 and 30%.
  • Lactobacilli are gr-ve, aerobic microbes.
  • Yogurt is sour milk products by thermophillic LA bacteria + yeast.
43
Q

Which statements are true for fermented dairy products?

A
  • Sour milk products are made by microbial fermentation ( starter culture) from properly pasteurized milk.
  • The characteristic aroma substances of the products are developed during ripening.
  • Moulds are the most common spoilage forming microbes of the fermented products.
44
Q

From lactose, the heterofermentative lactobacilli cannot produce:

A

Propionic acid + Citric acid.

45
Q

From lactose, the heterofermentative lactobacilli can produce:

A

CO2, Ethanol, LA.

46
Q

Which are ø fermented dairy products?

A

Whipped cream, Sour cream.

47
Q

What are the goals of sampling based on suspicion?

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

- It is used to detect the poisonous source.

48
Q

For which food specified the annual No of sample based on the production figure of the previous yr?

A

Cow milk + Honey.

49
Q

What is ø true for atomic spectroscopy?

A

It requires gas- phase sample.

50
Q

What is the main bottleneck of molecular spectroscopy?

A

Only 1 compound can give signal in the given wavelength.

51
Q

What is ø true for gas chromatography?

A
  • It has higher resolution capacities than liquid chromatography.
  • It is suitable for separating max 50 - 70 different components.
  • It cannot be connected with a structure elucidation method.
52
Q

Which statement is true for the organic acids as preservatives?

A

The effectiveness of the preservatives depends on conc temp.

53
Q

Which statement is true for the H2O removal?

A

The reducing of H2O activity inhibits the multiplication of microorganisms.

54
Q

Which statement is true for the heat treatment?

A

The most commonly used preservation method in the food industry.

55
Q

Which statements is false for the heat treatment?

A

All of the vegetative cells can be eliminated with 60ºC heat treatment.

56
Q

The typical spoilage flora of meat products are?

A

Micrococci, Lactobacilli.

57
Q

The typical spoilage flora of bakery products are?

A

Moulds.

58
Q

Which statement is false for the organic acids as preservatives?

A

At low pH value the degree of dissociation is higher.

59
Q

Which statement is false for the H2O removal:

A

The bacteria can grow < 0.7Aw.

60
Q

The main bottleneck of mass spectrometry?

A

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

61
Q

What part of the electromagnetic radiation spectrum can be used for analytical purposes?

A

The UV, visible, infrared + X-ray parts.

62
Q

What statement is true for Lactobacilli:

A

Lactobacilli are gr +ve, non- spore forming, aerotolerant anaerobe.

63
Q

The typical spoilage for juices/ liquids are:

A

Yeasts.

64
Q

For which food specified the annual number of sample based on the animals slaughtered in the previsou yr?

A

Cattle, Sus, Sheep + Goats.

65
Q

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

A
  • What is the size + amt of material to be sampled.
  • What is the level of inhomogeneity of the material to be sampled.
  • What is the target component/ components.
66
Q

What is true for gas chromatography?

A
  • A gas is used as it’s mobile phase.

- Heat sensitive materials can also be analysed by it.

Food Hygiene 1 (6 decks)

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