PQ 9

Question 1

245) 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

Answer 1

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

Question 2

246) Choose the CORRECT answer!
The microbiological regulation of the EU differentiates food safety and process hygiene criteria
The microbiological regulation of the EU differentiates food hygiene and food quality criteria

Answer 2

The microbiological regulation of the EU differentiates food safety and process hygiene criteria

Question 3

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

Answer 3

Salmonellae are mesophilic organisms

Question 4

248) Choose the CORRECT answer!
Listeria monocytogenes is a psychrophilic bacterium
Listeria monocytogenes is a mesophilic bacterium

Answer 4

Listeria monocytogenes is a psychrophilic bacterium

Question 5

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

Answer 5

L.Monocytogenes usually forms a biofilm on the surfaces

Question 6

250) 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

Answer 6

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

Question 7

251) 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

Answer 7

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

Question 8

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

Answer 8

Scombrotoxin is a biogenic amine

Question 9

253) Choose the CORRECT answer!
The water activity of meat products prepared by quick curing is higher than those
prepared by slow curing
The water activity of meat products prepared by quick curing is lower than those prepared by
slow curing

Answer 9

The water activity of meat products prepared by quick curing is higher than those
prepared by slow curing

Question 10

254) Choose the CORRECT answer!
Thermisation is a gentle heat treatment after which the phosphatase test remain positive
Thermisation is a mild pasteurisation after which the phosphatase test becomes negative

Answer 10

Thermisation is a gentle heat treatment after which the phosphatase test remain positive

Question 11

255) Choose the CORRECT answer!
The primary objective of pasteurisation is to destroy all forms of pathogenic bacteria
The primary objective of pasteurisation is to destroy the vegetative forms of pathogenic
bacteria

Answer 11

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

Question 12

256) 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

Answer 12

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

Question 13

257) Choose the CORRECT answer!
For manufacturing of yoghurts, the milk is pasteurised at high temperature for 2-3 mins
For manufacturing of yogurts, the milk is pasteurised at low temperature without holding

Answer 13

For manufacturing of yoghurts, the milk is pasteurised at high temperature for 2-3 mins

Question 14

258) Choose the CORRECT answer!
As a part of the ante mortem health inspection at the farm, each single cattle must be
identified
As a part of the ante mortem health inspection at the farm, each single pig must be identified

Answer 14

As a part of the ante mortem health inspection at the farm, each single cattle must be
identified

Question 15

259) 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

Answer 15

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

Question 16

260) Choose the CORRECT answer!
If hydatid cysts of Echinococcus granulosus are found in the liver, only the affected
organ shall be condemned
If hydatid cysts of echinococcus granulosus are found in the liver, the whole carcass shall be
declared unfit for human consumption

Answer 16

If hydatid cysts of Echinococcus granulosus are found in the liver, only the affected
organ shall be condemned

Question 17

261) Choose the CORRECT answer!
In case of localized, single-cyst cysticercosis in cattle, only the affected parts shall be
condemned and other parts may be declared fit for human consumption after cold
treatment
In case of localized, single-cyst cysticercosis in cattle, only the affected parts shall be
condemned and other parts may be declared fit for human consumption without treatment

Answer 17

In case of localized, single-cyst cysticercosis in cattle, only the affected parts shall be
condemned and other parts may be declared fit for human consumption after cold
treatment

Question 18

262) Choose the CORRECT answer!
If imperfect bleeding is diagnosed, the whole carcass shall be declared unfit for human
consumption
If imperfect bleeding is diagnosed, the meat can be used for human consumption after heat
treatment

Answer 18

If imperfect bleeding is diagnosed, the whole carcass shall be declared unfit for human
consumption

Question 19

263) Choose the CORRECT answer!
Mass caterers are subject to approval according to the regulation 853/2004/EC
Mass caterers are not subject to approval according to the regulation 853/2004/EC

Answer 19

Mass caterers are not subject to approval according to the regulation 853/2004/EC

Question 20

264) Choose the CORRECT answer!
Retail distribution of foodstuffs of animal origin shall be regulated nationally
Retail distribution of foodstuffs of animal origin is regulated at regulation 853/2004/EC

Answer 20

Retail distribution of foodstuffs of animal origin shall be regulated nationally

Question 21

265) Choose the CORRECT answer!
In the EU, it is Member States competence to define their official control organisation
In the EU, the official control organisations are defined in the official control regulation

Answer 21

In the EU, it is Member States competence to define their official control organisation

Question 22

266) Choose the CORRECT answer!
Mass catering belongs to retail operations
Mass catering belongs to wholesale operations

Answer 22

Mass catering belongs to retail operations

Question 23

267) 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

Answer 23

It increases the volume only

Question 24

268) Choose the CORRECT answer!
As a part of the routine meat inspection of pigs, the bronchial and mediastinal lymph nodes shall
be sliced
As a part of the routine meat inspection of cattle >8 months old, the bronchial and the
mediastinal lymph nodes shall be sliced

Answer 24

As a part of the routine meat inspection of cattle >8 months old, the bronchial and the
mediastinal lymph nodes shall be sliced

Question 25

269) Choose the CORRECT answer! The complementary bacteriological meat inspection aims to detect conditions associated with bacterial dissemination The complementary bacteriological meat inspection aims to detect the surface contaminants of the carcasses at the slaughterhouse

Answer 25

The complementary bacteriological meat inspection aims to detect conditions associated with bacterial dissemination

Question 26

270) Choose the CORRECT answer! If the meat inspection reveals a generalised infection, the meat is unfit for human consumption irrespective of the causative agent If the meat inspection reveal a generalised infection, the decision depends on the causative agent detected

Answer 26

If the meat inspection reveals a generalised infection, the meat is unfit for human consumption irrespective of the causative agent

Question 27

271) Which statement is true? The acidic smell and taste of heat-treated meat products is caused mainly by lactobacilli The acidic smell and taste of heat-treated meat products is caused mainly by pseudomonas

Answer 27

The acidic smell and taste of heat-treated meat products is caused mainly by lactobacilli

Question 28

272) Choose the CORRECT answer! Once a week, minimum 15 poultry carcasses shall be tested for surface salmonella contamination Every poultry carcass shall be tested for surface salmonella contamination at the slaughterhouse

Answer 28

Once a week, minimum 15 poultry carcasses shall be tested for surface salmonella contamination

Question 29

273) Choose the CORRECT answer! The EU legislation does not quantify the frequency of official controls According to the corresponding EU legislation, food processing establishments shall be controlled at least annually

Answer 29

The EU legislation does not quantify the frequency of official controls

Question 30

274) 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

Answer 30

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