PP5 Flashcards
Small wild game must be chilled to max:
4*C
Histamine is produced by the:
Decarboxylation of amino acid L-histidine, catalased by enzyme histamine decarboxylase
What is glazing of fish?
A protective coat of ice to frozen fishery products to prevent oxidation, done by dipping or spraying
For determination of glaze we:
Remove glaze under running water, then weigh the egg
Avian influenza in terms of food safety:
Caused by influenza A virus
Chickens and turkeys are susceptible
Causes post-mortem haemorrhages in various organs, necrosis
90-100% morbidity and mortality
Birds killed with CO2 (not slaughtered)
Zoonosis!
Mayonnaise is:
An emulsified semisolid food
Regulation on hygiene of foodstuffs:
Regulation No. 852/2004
Regulation on specific hygiene rules for food of animal origin:
Regulation No. 853/2004
Regulation of officinal control on products of animal origin intended for human consumption:
Regulation No. 854/2004
Regulation of general principles and requirements of food law, establishing the European food safety authority:
Regulation No. 178/2002
What is the traceability of food?
Food products should be possible to track back to the primary production, in case of any health hazards
Pasteurization of egg products require lower temperature compared to milk, due to:
protein denaturation and coagulation
Egg pasteurizer is a plate heat exchanger, the plates are divided into three sections:
Heating, regenerating and cooling sections
Pickling solution of cold marinated fish:
4-12% salt, 4-8% vinegar
Pickling solution of hot marinated fish:
4-8% salt, 4-12% vinegar
Chemicals of fish depend on several factors:
FIsh type, season, sexual cycle, aquatic environment, age and sex
Water, protein, fat and mineral content of fish:
Water: 50-80%
Protein: 15-25%
Fat: 0.1-35%
Minerals: 0.8-2%
Avian tuberculosis is a chronic wasting disease caused by:
Mycobacterium avium
Avian tuberculosis appears how much time after infection with feces?
Symptoms?
3 weeks.
Gradual wasting, atrophy of pectoral muscles, tiredness, dull and ruffled plumage, jaundice, lameness or dropping of wing, diarrhea
Post-mortem examination of poultry with avian tuberculosis show:
Grey-white or grey-yellow nodules of varying size in spleen, liver and intestine, but any tissue may be affected.
Liver and spleen are enlarged and may rupture.
The construction, layout and equipment of slaughterhouses of poultry must meet the following requirementsset by regulation:
853/2004
Temperature for egg shell preservation:
0-5*C at humidity 72-82%
Describe unclean zone of slaughter house:
Consist of first and second plant circuits
Recieving area, slaughter and evisceration areas
