pq Flashcards
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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
In case of food poisoning, the causative agent produces exotoxin in the food
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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
The heat resistance of microbes is the highest at the pH optimum of theirgrowth
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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
The conditions and rules of food hygiene primarily aim at achieving adequate food safety
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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
Control of animal pests is an important element of the good hygiene
practice
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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
The infective dose of campylobacter is low, even 100 to 500 bacterial cells can cause disease in humans
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Yersinia enterocolitica is a mesophilic bacterium.
Yersinia enterocolitica is a psychrophilic bacterium.
Yersinia enterocolitica is a psychrophilic bacterium.
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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
The infective dose of EHEC strains is lower than that of other E coli strains
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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
Human diseases caused by yersinia are mainly due to the consumption of raw or underdone pork
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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
The infective dose of campylobacters is low even 100 to 500 organisms may induce disease in humans
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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
Methylmercury is bio accumulated in the aquatic food chain and may reach high concentrations in predators
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Fumonisins can be produced mainly on oilseeds
Fumonisins can be produced mainly on damaged kernels of maize
Fumonisins can be produced mainly on damaged kernels of maize
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Phycotoxins are biotoxins produced by micro algae
Phycotoxins are bio toxins produced by moulds
Phycotoxins are biotoxins produced by micro algae
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Ciguatera toxins accumulation shellfish
Ciguatera toxins accumulate in fish
Ciguatera toxins accumulate in fish
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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
Chlorinated hydrocarbons are highly lipid soluble compounds with a tendency to persist in the environment.
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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
Heat resistance of moulds and yeasts is similar to that of mesophilic bacteria
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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
Zoonotic EHEC strains are rather sensitive to heat, they cannot survive the
pasteurization
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
The bacterium tolerates the presence of oxygen but does not utilize it
how the redox potential is changed during the multiplication of bacteria?
It always decreases
It always increases
It always decreases
which product belongs to the primary production?
Dairy products
Raw milk
raw milk
Which culture medium is not suitable for measurement of impedance?
Which has low conductivity
Which has large conductivity
Which has low conductivity
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
The flesh of fish is more perishable due to its higher water content than the meat of mammals
hich statement is true?
Scombrotoxin is a frequent contaminant of certain fish species
Scombrotoxin is a frequent contaminant of mollusks
Scombrotoxin is a frequent contaminant of certain fish species
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
2,3x10 to the third MPN/g
Which statement is true?
The spoilage of dried foodstuff is caused by moulds
The spoilage of dried foodstuff is caused by pseudomonas
The spoilage of dried foodstuff is caused by moulds
Which property is generally characteristic to Salmonella?
Production of hydrogen sulphide
Urea is decomposed by it
Production of hydrogen sulphide
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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
Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of
raw or underdone pork
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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
The minimum water activity of campylobacters is higher than that of salmonellae
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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
Salmonella Enteritidis is the serotype that causes the most food-borne salmonellosis in
humans.
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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.
Heterocyclic amines can be formed during the frying of meat.
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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
Acrilamide can be generated during the frying of food of high carbohydrate content
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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
Lead mostly occurs as a surface contaminant of plants and can be removed by thorough
washing
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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
Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist
in the environment
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Moulds and yeasts prefer a more acidic pH than bacteria
Moulds and yeasts prefer a more alkalinic pH than bacteria
Moulds and yeasts prefer a more acidic pH than bacteria
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Water activity of foods is characterised by the aw value
Redox potential of foods is characterised by the aw value
Water activity of foods is characterised by the aw value
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Water activity means the total water content of food
Water activity means the free, chemically unbound water content of foods
Water activity means the free, chemically unbound water content of foods
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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
Pseudomonas species causing frequent spoilage of fresh meat are psychrotrophic
bacteria
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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
Significant sources of dioxins include the waste incineration of the forest fires
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
7,2x10 to the fifth cfu/g
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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
S.aureus is rather sensitive to heat, it cannot survive the pasteurisation
Which microorganisms are characteristic to spoilage of foods which have a neutral pH and
high water activity?
Moulds
Bacteria
bacteria
Which culture medium is used for detection of Salmonella?
Always lactose-containing medium
Never lactose-containing medium
Never lactose-containing medium
Which microorganisms are characteristic to spoilage of foods which have acidic pH and
low water activity?
Moulds
Bacteria
Moulds
How the impedance (conductivity) is changed during the multiplication of bacteria?
It always decreases
It always increases
It always increases
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
It has a temperature control effect
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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
The conditions and rules of food hygiene primarily aim at achieving adequate food safety
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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
Food chain of animal foodstuff also includes the farm and feed industry
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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
Food safety expresses that the food is harmless for human consumption
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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
The acid resistance of verotoxin-producing strains is lower than other E.coli strains
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Listeria monocytogenes is a psychrophilic bacterium
Listeria monocytogenes is a mesophilic bacterium
Listeria monocytogenes is a psychrophilic bacterium
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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
The production areas of live bivalve molluscs are classified based on the level of marine
biotoxin contamination
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L.monocytogenes is rather resistant to heat, it can survive the pasteurisation
L.monocytogenes is rather sensitive to heat, it cannot survive the pasteurisation
L.monocytogenes is rather sensitive to heat, it cannot survive the pasteurisation
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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
S.aureus may survive in chocolates, but cannot produce enterotoxins posing a food
safety risk
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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
The serotypes of Salmonella causing typhus in animals are not capable of inducing
disease in humans
Which food can be contaminated during the primary production?
Egg
Sausage
Egg
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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
In case of toxico infection, the causative agent produces exotoxins in the GI tract
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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
In general, the heat resistance of microorganisms increases as the water activity
decreases
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PAHs are generated during the imperfect combustion of organic materials
Nitrosamines are generated during the imperfect combustion of organic materials
PAHs are generated during the imperfect combustion of organic materials
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Dioxins accumulate in the adipose tissues of the consumer
Dioxins accumulate in the kidneys of the consumer
Dioxins accumulate in the adipose tissues of the consumer
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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
In the EU, chloramphenicol is not allowed for use in the food-producing animals, at all
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Ochratoxins are also produced under temperate climate conditions
Ochratoxins can only be produced under hot climate condition
Ochratoxins are also produced under temperate climate conditions
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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
Campylobacters are thermophilic bacteria that cannot grow below 30 degrees celsius
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The “hamburger disease” is caused by verotoxin-producing E.coli
The “hamburger disease” is caused by Listeria Monocytogenes
The “hamburger disease” is caused by verotoxin-producing E.coli
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L. Monocytogenes are rather resistant to heat, they can survive the
pasteurization
L. Monocytogenes are sensitive to heat, they are definitely killed by
Pasteurization
L. Monocytogenes are sensitive to heat, they are definitely killed by
Pasteurization
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
The D value is the time needed to a decimal reduction of the live cell count
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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
For preservation of food with a pH <4.5, a heat treatment at 121.1 degree celsius is
needed
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
The shellfish may become poisonous due to ingestion of biotoxin-producing planktons
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Salmonellae are mesophilic organisms
Salmonellae are thermophilic organisms
Salmonellae are mesophilic organisms
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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
Abnormal prions are heat resistant peptides that can be destroyed at 133 degree celsius
and 3 bar pressure only
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Nitrites can enter into reaction with amines forming nitrosamines
Nitrates can enter into reaction with amines forming nitrosamines
Nitrites can enter into reaction with amines forming nitrosamines
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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
The primary objective to pasteurisation is to destroy the vegetative form of pathogenic
bacteria
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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
In protective atmosphere packaging, oxygen is partly replaced by carbon dioxide and
nitrogen
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Pyretroids are persisting compounds in the environment
Pyretroids do not persist in the environment
Pyretroids do not persist in the environment
.
.
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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
Nitrosamines can get into the organism of the consumer with foods, but can also be
generated in the stomach
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
The bacterium also grows in the presence and absence of oxygen
-
-
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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
finn svar, begge markert
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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
In case of drinking water, the test for e.coli as faecal indicator is obligatory
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
0,58 cfu/ml
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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
The minimum water activity of Pseudomonas species causing frequent spoilage of fresh
meat is high
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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
Main source of human foodborne viral diseases is the meat contaminated with the faeces
of animals at the slaughterhouse
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Campylobacters are thermophilic bacteria
Campylobacters are mesophilic bacteria
Campylobacters are thermophilic bacteria
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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
The efficacy of chlorine-containing disinfectants is increased by the elevation of
temperature
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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
The toxin produced by S. aureus in the food is heat resistant and can only be inactivated
by long boiling
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Campylobacters usually form a biofilm on the surfaces
L.Monocytogenes usually forms a biofilm on the surfaces
L.Monocytogenes usually forms a biofilm on the surfaces
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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
Patulin may be produced mostly in fruits causing the contamination of apple juices
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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
Beta-agonists are illegal growth promotants, but can be used for therapy
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Scombrotoxin is a biogenic amine
Scombrotoxin is a mycotoxin
Scombrotoxin is a biogenic amine
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-
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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
Campylobacter jejuni can get into the egg through its pores causing a secondary
contamination of it
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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
Milk houses are not subject to approval because these are parts of the primary
production
-
-
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Campylobacters are rather resistant to heat, they can survive the pasteurisation
Campylobacters are sensitive to heat, they are definitely killed by pasteurisation
Campylobacters are sensitive to heat, they are definitely killed by pasteurisation
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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
The total plate count at 30 degrees celsius in raw cows milk is max 100 000/ml
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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
The current meat inspection rules are included in the Regulation 854/2004/EC
Which methods are used for investigation of drinking water?
Pour-plate and end point dilution methods
Pour-plate and membrane filtration methods
Pour-plate and membrane filtration methods
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Verotoxin-producing E.coli may cause hemolytic uremic syndrome in humans
Listeria monocytogenes may cause haemolytic uraemic syndrome in humans
Verotoxin-producing E.coli may cause hemolytic uremic syndrome in humans
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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
The toxin of S.aureus in the food is an emetic one
