PP5

Question 1

Small wild game must be chilled to max:

Answer 1

4*C

Question 2

Histamine is produced by the:

Answer 2

Decarboxylation of amino acid L-histidine, catalased by enzyme histamine decarboxylase

Question 3

What is glazing of fish?

Answer 3

A protective coat of ice to frozen fishery products to prevent oxidation, done by dipping or spraying

Question 4

For determination of glaze we:

Answer 4

Remove glaze under running water, then weigh the egg

Question 5

Avian influenza in terms of food safety:

Answer 5

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!

Question 6

Mayonnaise is:

Answer 6

An emulsified semisolid food

Question 7

Regulation on hygiene of foodstuffs:

Answer 7

Regulation No. 852/2004

Question 8

Regulation on specific hygiene rules for food of animal origin:

Answer 8

Regulation No. 853/2004

Question 9

Regulation of officinal control on products of animal origin intended for human consumption:

Answer 9

Regulation No. 854/2004

Question 10

Regulation of general principles and requirements of food law, establishing the European food safety authority:

Answer 10

Regulation No. 178/2002

Question 11

What is the traceability of food?

Answer 11

Food products should be possible to track back to the primary production, in case of any health hazards

Question 12

Pasteurization of egg products require lower temperature compared to milk, due to:

Answer 12

protein denaturation and coagulation

Question 13

Egg pasteurizer is a plate heat exchanger, the plates are divided into three sections:

Answer 13

Heating, regenerating and cooling sections

Question 14

Pickling solution of cold marinated fish:

Answer 14

4-12% salt, 4-8% vinegar

Question 15

Pickling solution of hot marinated fish:

Answer 15

4-8% salt, 4-12% vinegar

Question 16

Chemicals of fish depend on several factors:

Answer 16

FIsh type, season, sexual cycle, aquatic environment, age and sex

Question 17

Water, protein, fat and mineral content of fish:

Answer 17

Water: 50-80%
Protein: 15-25%
Fat: 0.1-35%
Minerals: 0.8-2%

Question 18

Avian tuberculosis is a chronic wasting disease caused by:

Answer 18

Mycobacterium avium

Question 19

Avian tuberculosis appears how much time after infection with feces?
Symptoms?

Answer 19

3 weeks.
Gradual wasting, atrophy of pectoral muscles, tiredness, dull and ruffled plumage, jaundice, lameness or dropping of wing, diarrhea

Question 20

Post-mortem examination of poultry with avian tuberculosis show:

Answer 20

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.

Question 21

The construction, layout and equipment of slaughterhouses of poultry must meet the following requirementsset by regulation:

Answer 21

853/2004

Question 22

Temperature for egg shell preservation:

Answer 22

0-5*C at humidity 72-82%

Question 23

Describe unclean zone of slaughter house:

Answer 23

Consist of first and second plant circuits
Recieving area, slaughter and evisceration areas