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1
Q

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In case of food poisoning, the causative agent produces exotoxin in the food

In case of food poisoning, the causative agent produces exotoxin in the GI tract

A

In case of food poisoning, the causative agent produces exotoxin in the food

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2
Q

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The heat resistance of microbes is the lowest at the pH optimum of their growth

The heat resistance of microbes is the highest at the pH optimum of their growth

A

The heat resistance of microbes is the highest at the pH optimum of theirgrowth

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3
Q

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The conditions and rules of food hygiene primarily aim at achieving adequate food quality

The conditions and rules of food hygiene primarily aim at achieving adequate food safety

A

The conditions and rules of food hygiene primarily aim at achieving adequate food safety

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4
Q

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Control of animal pests is an important element of the good hygiene practice

Control of animal pests does not belong into the scope of good hygiene
practice

A

Control of animal pests is an important element of the good hygiene
practice

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5
Q

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The infective dose of campylobacter is high at least 10,000 cells are needed to induce diseases in humans

The infective dose of campylobacter is low, even 100 to 500 bacterial cells can cause disease in humans

A

The infective dose of campylobacter is low, even 100 to 500 bacterial cells can cause disease in humans

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6
Q

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Yersinia enterocolitica is a mesophilic bacterium.

Yersinia enterocolitica is a psychrophilic bacterium.

A

Yersinia enterocolitica is a psychrophilic bacterium.

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7
Q

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The infective dose of EHEC strains is lower than that of other E coli strains

The infective dose of EHEC strains is higher than that of other E coli strains

A

The infective dose of EHEC strains is lower than that of other E coli strains

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8
Q

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Human diseases caused by yersinia enterocolitica are mainly due to the consumption of raw or underdone beef

Human diseases caused by yersinia are mainly due to the consumption of raw or underdone pork

A

Human diseases caused by yersinia are mainly due to the consumption of raw or underdone pork

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9
Q

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The infective dose of salmonella is low, even 100 to 500 organisms may induce disease in humans

The infective dose of campylobacters is low even 100 to 500 organisms may induce disease in humans

A

The infective dose of campylobacters is low even 100 to 500 organisms may induce disease in humans

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10
Q

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Methylmercury is bio accumulated in the aquatic food chain and may reach high concentrations in predators

Methylmercury is bioaccumulated in the terrestrial food chain an may reach high concentration in predators

A

Methylmercury is bio accumulated in the aquatic food chain and may reach high concentrations in predators

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11
Q

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Fumonisins can be produced mainly on oilseeds

Fumonisins can be produced mainly on damaged kernels of maize

A

Fumonisins can be produced mainly on damaged kernels of maize

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12
Q

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Phycotoxins are biotoxins produced by micro algae

Phycotoxins are bio toxins produced by moulds

A

Phycotoxins are biotoxins produced by micro algae

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13
Q

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Ciguatera toxins accumulation shellfish

Ciguatera toxins accumulate in fish

A

Ciguatera toxins accumulate in fish

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14
Q

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Chlorinated hydrocarbons are highly lipid soluble compounds with a tendency to persist in the environment.

Organophosphates are highly lipid soluble compounds with a tendency to persist in the environment

A

Chlorinated hydrocarbons are highly lipid soluble compounds with a tendency to persist in the environment.

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15
Q

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Heat resistance of moulds and yeasts is similar to that of mesophilic bacteria

Heat resistance of molds and yeasts is much higher than that of mesophilic bacteria

A

Heat resistance of moulds and yeasts is similar to that of mesophilic bacteria

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16
Q

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Zoonotic EHEC strains are rather resistant to heat, they can survive the pasteurization

Zoonotic EHEC strains are rather sensitive to heat, they cannot survive the pasteurization

A

Zoonotic EHEC strains are rather sensitive to heat, they cannot survive the
pasteurization

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17
Q

What does the term aerotolerant anaerobic bacteria mean?

The bacterium tolerates the presence of oxygen but does not utilize it

The bacterium also grows in the presence and absence of oxygen

A

The bacterium tolerates the presence of oxygen but does not utilize it

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18
Q

how the redox potential is changed during the multiplication of bacteria?

It always decreases

It always increases

A

It always decreases

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19
Q

which product belongs to the primary production?
Dairy products
Raw milk

A

raw milk

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20
Q

Which culture medium is not suitable for measurement of impedance?

Which has low conductivity

Which has large conductivity

A

Which has low conductivity

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21
Q

usikker om denne er med:
Which statement is true?
The flesh of fish is more perishable due to its lower water content than the meat of mammals

The flesh of fish is more perishable due to its higher water content than the meat of mammals

A

The flesh of fish is more perishable due to its higher water content than the meat of mammals

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22
Q

hich statement is true?
Scombrotoxin is a frequent contaminant of certain fish species
Scombrotoxin is a frequent contaminant of mollusks

A

Scombrotoxin is a frequent contaminant of certain fish species

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23
Q

The number of the positive tubes of the 3rd, 4th and 5th dilution performed by end point
dilution is 300.
The basic value belonging to this key number is 2.3.
What is the most probablenumber of microbes in the sample?

2,3x10 to the third MPN/g
2,3x10 to the minus third MPN/g

A

2,3x10 to the third MPN/g

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24
Q

Which statement is true?
The spoilage of dried foodstuff is caused by moulds
The spoilage of dried foodstuff is caused by pseudomonas

A

The spoilage of dried foodstuff is caused by moulds

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25
Q

Which property is generally characteristic to Salmonella?
Production of hydrogen sulphide
Urea is decomposed by it

A

Production of hydrogen sulphide

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26
Q

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Human disease caused by Yersinia enterocolitica are mainly due to the consumption of raw or
underdone beef

Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of
raw or underdone pork

A

Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of
raw or underdone pork

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27
Q

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The minimum water activity of campylobacters is lower than that of salmonellae

The minimum water activity of campylobacters is higher than that of salmonellae

A

The minimum water activity of campylobacters is higher than that of salmonellae

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28
Q

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Salmonella Enteritidis is the serotype that causes the most food-borne salmonellosis in
humans.
Salmonella Gallinarum is the serotype that causes the most food-borne salmonellosis in
humans

A

Salmonella Enteritidis is the serotype that causes the most food-borne salmonellosis in
humans.

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29
Q

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Heterocyclic amines can be formed during the frying of foods of high carbohydrate content

Heterocyclic amines can be formed during the frying of meat.

A

Heterocyclic amines can be formed during the frying of meat.

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30
Q

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Polycylic aromatic hydrocarbons (PAHs) can be generated during the frying of foods of high
carbohydrate content
Acrilamide can be generated during the frying of food of high carbohydrate content

A

Acrilamide can be generated during the frying of food of high carbohydrate content

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31
Q

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Cadmium mostly occurs as a surface contaminant of plants and can be removed by thorough
washing
Lead mostly occurs as a surface contaminant of plants and can be removed by thorough
washing

A

Lead mostly occurs as a surface contaminant of plants and can be removed by thorough
washing

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32
Q

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Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist
in the environment

Organophosphates are highly lipid soluble compounds with a tendency to persists in the
environment

A

Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist
in the environment

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33
Q

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Moulds and yeasts prefer a more acidic pH than bacteria
Moulds and yeasts prefer a more alkalinic pH than bacteria

A

Moulds and yeasts prefer a more acidic pH than bacteria

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34
Q

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Water activity of foods is characterised by the aw value
Redox potential of foods is characterised by the aw value

A

Water activity of foods is characterised by the aw value

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35
Q

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Water activity means the total water content of food
Water activity means the free, chemically unbound water content of foods

A

Water activity means the free, chemically unbound water content of foods

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36
Q

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Pseudomonas species causing frequent spoilage of fresh meat are psychrotrophic
bacteria
Pseudomonas species causing frequent spoilage of fresh meat are mesophilic bacteria

A

Pseudomonas species causing frequent spoilage of fresh meat are psychrotrophic
bacteria

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37
Q

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Dioxins are widely used compounds in different industrial processes
Significant sources of dioxins include the waste incineration of the forest fires

A

Significant sources of dioxins include the waste incineration of the forest fires

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38
Q

The results of the pour-plate method was 72 at 4th dilution, what is the microbial count of
the sample?
7,2x10 to the fourth cfu/g
7,2x10 to the fifth cfu/g

A

7,2x10 to the fifth cfu/g

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39
Q

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S.aureus is rather sensitive to heat, it cannot survive the pasteurisation
S.aureus is rather resistant to heat, it can survive the pasteurisation

A

S.aureus is rather sensitive to heat, it cannot survive the pasteurisation

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40
Q

Which microorganisms are characteristic to spoilage of foods which have a neutral pH and
high water activity?
Moulds
Bacteria

A

bacteria

41
Q

Which culture medium is used for detection of Salmonella?
Always lactose-containing medium
Never lactose-containing medium

A

Never lactose-containing medium

42
Q

Which microorganisms are characteristic to spoilage of foods which have acidic pH and
low water activity?
Moulds
Bacteria

A

Moulds

43
Q

How the impedance (conductivity) is changed during the multiplication of bacteria?
It always decreases
It always increases

A

It always increases

44
Q

What is the role of the added water during the production of red meat products?
It has a temperature control effect
It increases the volume only

A

It has a temperature control effect

45
Q

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The conditions and rules of food hygiene primarily aim at achieving adequate food quality
The conditions and rules of food hygiene primarily aim at achieving adequate food safety

A

The conditions and rules of food hygiene primarily aim at achieving adequate food safety

46
Q

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Food chain of animal foodstuff does not include the farm and the feed industry
Food chain of animal foodstuff also includes the farm and feed industry

A

Food chain of animal foodstuff also includes the farm and feed industry

47
Q

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Food safety expresses that the food is harmless for human consumption
Food hygiene expresses that the food is harmless for human consumption

A

Food safety expresses that the food is harmless for human consumption

48
Q

Choose the CORRECT answer ???????????????????????
The acid resistance of verotoxin-producing strains is higher than other E.coli strains
The acid resistance of verotoxin-producing strains is lower than other E.coli strains

A

The acid resistance of verotoxin-producing strains is lower than other E.coli strains

49
Q

Choose the CORRECT answer
Listeria monocytogenes is a psychrophilic bacterium
Listeria monocytogenes is a mesophilic bacterium

A

Listeria monocytogenes is a psychrophilic bacterium

50
Q

Choose the CORRECT answer!
The production areas of live bivalve molluscs are classified based on the level of faecal
contamination
The production areas of live bivalve molluscs are classified based on the level of marine
biotoxin contamination

A

The production areas of live bivalve molluscs are classified based on the level of marine
biotoxin contamination

51
Q

Choose the CORRECT answer!
L.monocytogenes is rather resistant to heat, it can survive the pasteurisation

L.monocytogenes is rather sensitive to heat, it cannot survive the pasteurisation

A

L.monocytogenes is rather sensitive to heat, it cannot survive the pasteurisation

52
Q

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S.aureus may survive in chocolates and may produce enterotoxins posing a food safety risk

S.aureus may survive in chocolates, but cannot produce enterotoxins posing a food
safety risk

A

S.aureus may survive in chocolates, but cannot produce enterotoxins posing a food
safety risk

53
Q

Choose the CORRECT answer!
The serotypes of Salmonella causing typhus in animals are capable of inducing disease in
humans
The serotypes of Salmonella causing typhus in animals are not capable of inducing
disease in humans

A

The serotypes of Salmonella causing typhus in animals are not capable of inducing
disease in humans

54
Q

Which food can be contaminated during the primary production?
Egg
Sausage

A

Egg

55
Q

Choose the CORRECT answer!
In case of toxico-infection, the causative agent produce exotoxins in the food

In case of toxico infection, the causative agent produces exotoxins in the GI tract

A

In case of toxico infection, the causative agent produces exotoxins in the GI tract

56
Q

Choose the CORRECT answer!
In general, the heat resistance of microorganisms reduces as the water activity decreases
In general, the heat resistance of microorganisms increases as the water activity
decreases

A

In general, the heat resistance of microorganisms increases as the water activity
decreases

57
Q

Choose the CORRECT answer!
PAHs are generated during the imperfect combustion of organic materials
Nitrosamines are generated during the imperfect combustion of organic materials

A

PAHs are generated during the imperfect combustion of organic materials

58
Q

Choose the CORRECT answer!
Dioxins accumulate in the adipose tissues of the consumer
Dioxins accumulate in the kidneys of the consumer

A

Dioxins accumulate in the adipose tissues of the consumer

59
Q

Choose the CORRECT answer!
In the EU, chloramphenicol is prohibited for growth promotion, but can be used for therapy in
food producing animals
In the EU, chloramphenicol is not allowed for use in the food-producing animals, at all

A

In the EU, chloramphenicol is not allowed for use in the food-producing animals, at all

60
Q

Choose the CORRECT answer!
Ochratoxins are also produced under temperate climate conditions
Ochratoxins can only be produced under hot climate condition

A

Ochratoxins are also produced under temperate climate conditions

61
Q

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Campylobacters are thermophilic bacteria that cannot grow below 30 degrees celsius
Campylobacters are psychrophilic bacteria that can still grow below 5 degrees celsius

A

Campylobacters are thermophilic bacteria that cannot grow below 30 degrees celsius

62
Q

Choose the CORRECT answer!
The “hamburger disease” is caused by verotoxin-producing E.coli
The “hamburger disease” is caused by Listeria Monocytogenes

A

The “hamburger disease” is caused by verotoxin-producing E.coli

63
Q

Choose the correct answer
L. Monocytogenes are rather resistant to heat, they can survive the
pasteurization
L. Monocytogenes are sensitive to heat, they are definitely killed by
Pasteurization

A

L. Monocytogenes are sensitive to heat, they are definitely killed by
Pasteurization

64
Q

The D value is the time needed to a decimal reduction of the live cell count

The D value is the temperature increase necessary for a tenfold reduction of the thermal death
time

The D value is calculated using the length and the girth of the shaft

A

The D value is the time needed to a decimal reduction of the live cell count

65
Q

Choose the CORRECT answer!
For preservation of food with a pH <4.5, a heat treatment at 121.1 degree celsius is
needed
For preservation of foods with a pH <4.5, a heat treatment of <100 degree celsius is sufficient

A

For preservation of food with a pH <4.5, a heat treatment at 121.1 degree celsius is
needed

66
Q

Which statement is true?
The shellfish may become poisonous due to ingestion of biotoxin-producing planktons
The shellfish may become poisonous due to ingestion of mycotoxin-producing planktons

A

The shellfish may become poisonous due to ingestion of biotoxin-producing planktons

67
Q

Choose the CORRECT answer!
Salmonellae are mesophilic organisms
Salmonellae are thermophilic organisms

A

Salmonellae are mesophilic organisms

68
Q

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Abnormal prions are heat sensitive proteins that can be inactivated at 80 degree celsius within
10 minutes
Abnormal prions are heat resistant peptides that can be destroyed at 133 degree celsius
and 3 bar pressure only

A

Abnormal prions are heat resistant peptides that can be destroyed at 133 degree celsius
and 3 bar pressure only

69
Q

Choose the CORRECT answer!
Nitrites can enter into reaction with amines forming nitrosamines
Nitrates can enter into reaction with amines forming nitrosamines

A

Nitrites can enter into reaction with amines forming nitrosamines

70
Q

Choose the CORRECT answer!

The primary objective of pasteurisation is to destroy all forms of pathogenic bacteria

The primary objective to pasteurisation is to destroy the vegetative form of pathogenic
bacteria

A

The primary objective to pasteurisation is to destroy the vegetative form of pathogenic
bacteria

71
Q

Choose the CORRECT answer!
In protective atmosphere packaging, carbon dioxide is partly replaced by oxygen and nitrogen
In protective atmosphere packaging, oxygen is partly replaced by carbon dioxide and
nitrogen

A

In protective atmosphere packaging, oxygen is partly replaced by carbon dioxide and
nitrogen

72
Q

Choose the CORRECT answer!
Pyretroids are persisting compounds in the environment
Pyretroids do not persist in the environment

A

Pyretroids do not persist in the environment

73
Q

.

A

.

74
Q

Choose the CORRECT answer!

Nitrosamines can get into the organism of the consumer with foods, but can also be
generated in the stomach

Nitrosamines can get into the organism of the consumer with foods, but can also be generated
in the intestines

A

Nitrosamines can get into the organism of the consumer with foods, but can also be
generated in the stomach

75
Q

What does the term “facultative anaerobic bacteria” mean?
The bacterium grows only in the presence of oxygen
The bacterium also grows in the presence and absence of oxygen

A

The bacterium also grows in the presence and absence of oxygen

76
Q

-

A

-

77
Q

Choose the CORRECT answer!
Clostridium botulinum spores may germinate and produce toxin in the honey
Due to low water activity and low pH of honey, even bacterial spores are unable to germinate in
it

A

finn svar, begge markert

78
Q

Choose the CORRECT answer!
In case of drinking water, the test for e.coli as faecal indicator is obligatory
In case of drinking water, the test for c.perfringens as faecal indicator is obligatory

A

In case of drinking water, the test for e.coli as faecal indicator is obligatory

79
Q

The results of the membrane filtration of 100 ml of water was 58 colonies. What is the
microbial count of the sample?
5,8 cfu/ml
0,58 cfu/ml

A

0,58 cfu/ml

80
Q

Choose the CORRECT answer!
The minimum water activity of Pseudomonas species causing frequent spoilage of fresh
meat is high
The minimum water activity of Pseudomonas species causing frequent spoilage of fresh meat is
low

A

The minimum water activity of Pseudomonas species causing frequent spoilage of fresh
meat is high

81
Q

Choose the CORRECT answer!
Main source of human foodborne viral diseases is the meat contaminated with the faeces
of animals at the slaughterhouse
The most important cause of human foodborne viral diseases is the violation of the rules of
personal hygiene

A

Main source of human foodborne viral diseases is the meat contaminated with the faeces
of animals at the slaughterhouse

82
Q

Choose the CORRECT answer!
Campylobacters are thermophilic bacteria
Campylobacters are mesophilic bacteria

A

Campylobacters are thermophilic bacteria

83
Q

Choose the CORRECT answer!
The efficacy of chlorine-containing disinfectants is increased by the elevation of
temperature
The efficacy of chlorine-containing disinfectants is decreased by the elevation of temperature

A

The efficacy of chlorine-containing disinfectants is increased by the elevation of
temperature

84
Q

Choose the CORRECT answer!
The toxin produced by S. aureus in the food is heat resistant and can only be inactivated
by long boiling
The botulinum toxin is heat resistant and can only be inactivated by long boiling

A

The toxin produced by S. aureus in the food is heat resistant and can only be inactivated
by long boiling

85
Q

Choose the CORRECT answer!
Campylobacters usually form a biofilm on the surfaces
L.Monocytogenes usually forms a biofilm on the surfaces

A

L.Monocytogenes usually forms a biofilm on the surfaces

86
Q

Choose the CORRECT answer!
Patulin may be produced mostly in fruits causing the contamination of apple juices
Zeralenone may be produced mostly in fruits causing contamination of apple juices

A

Patulin may be produced mostly in fruits causing the contamination of apple juices

87
Q

Choose the CORRECT answer!
Beta-agonists are illegal growth promotants, but can be used for therapy
Beta-agonists are not allowed for use in food-producing animals, at all

A

Beta-agonists are illegal growth promotants, but can be used for therapy

88
Q

Choose the CORRECT answer!
Scombrotoxin is a biogenic amine
Scombrotoxin is a mycotoxin

A

Scombrotoxin is a biogenic amine

89
Q

-

A

-

90
Q

Choose the CORRECT answer!
Campylobacter jejuni cannot get into the egg through its pores causing a secondary
contamination of it
Campylobacter jejuni can get into the egg through its pores causing a secondary
contamination of it

A

Campylobacter jejuni can get into the egg through its pores causing a secondary
contamination of it

91
Q

Choose the CORRECT answer!
Milk collecting centres are not subject to approval because these are part of the primary
production
Milk houses are not subject to approval because these are parts of the primary
production

A

Milk houses are not subject to approval because these are parts of the primary
production

92
Q

-

A

-

93
Q

Choose the CORRECT answer!
Campylobacters are rather resistant to heat, they can survive the pasteurisation
Campylobacters are sensitive to heat, they are definitely killed by pasteurisation

A

Campylobacters are sensitive to heat, they are definitely killed by pasteurisation

94
Q

Choose the CORRECT answer!
The total plate count at 30 degrees celsius in raw cows milk is max 100 000/ml
The total plate count at 30 degrees celsius in raw cows milk is max 400 000/ml

A

The total plate count at 30 degrees celsius in raw cows milk is max 100 000/ml

95
Q

Choose the CORRECT answer!
The current meat inspection rules are included in the Regulation 854/2004/EC
The current meat inspection rules are included in the Regulation 627/2019/EU

A

The current meat inspection rules are included in the Regulation 854/2004/EC

96
Q

Which methods are used for investigation of drinking water?
Pour-plate and end point dilution methods
Pour-plate and membrane filtration methods

A

Pour-plate and membrane filtration methods

97
Q

Choose the CORRECT answer!
Verotoxin-producing E.coli may cause hemolytic uremic syndrome in humans
Listeria monocytogenes may cause haemolytic uraemic syndrome in humans

A

Verotoxin-producing E.coli may cause hemolytic uremic syndrome in humans

98
Q

Choose the CORRECT answer!
The toxin produced by S.aureus in the food is a neurotoxin that cause a flaccid paralysis of the
muscles
The toxin of S.aureus in the food is an emetic one

A

The toxin of S.aureus in the food is an emetic one

food hygiene pq (2 decks)

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