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Food Hygiene Boom > PQS MT2 > Flashcards

PQS MT2 Flashcards

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Gourmet Food flashcards
1
Q

What is produced during homofermentation?

A

Lactic acid

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2
Q

From which one do you not take 500 gram sample?

A

Fresh fruit

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3
Q

Which substances belongs to category A?

A

Chloramphenicol, anabolic agents

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4
Q

What is true for the spoilage flora?

A

Aerotolerant anaerob

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5
Q

Which heat treatment is not used to produce consumer milk?

A

Thermization

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6
Q

What is not produced during heterofermentation?

A

Malic acid

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7
Q

For which heat treatment are the phosphatase and peroxidase tests both positive?

A

Thermization

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8
Q

From which one do you take 500 gram sample?

A

Meat

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9
Q

On which pH is a certain acid most/less active?

A

Lowest/highest number

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10
Q

Which if these cannot be contaminated during the first phase of food production?

A

Milk poducts/sausage

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11
Q

What is the principle of testing for Peroxidase test (Storch test)?

A

Control of heat treatment, peroxidase decomposes at 80oC (e.g. flash pasteurization)

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12
Q

What is the Z-value?

A

Change in temperature, which results in a tenfold change in the Decimal reduction time (D)

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13
Q

What is the D?

A

The time for the (surviving) population to be reduced by 1 magnitude at a specified, constant temperature. Decimal reduction time (e.g. 107 – 106 = 1D)

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14
Q

Which milk product is made using thermofilic and mesophilic bacterias?

A

Yoghurt (acidified milk products fermented by thermophilic bacteria, origin from the Balkans)

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15
Q

Which test is suitable to examine the quality/originity of the milk?

A

Fourier transformation infrared spectroscopy, Milko-Scan. Eliminate need for traditional slow tests

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16
Q

For which heat treatment is phosphatase test negative and peroxidase test positive?

A

Pasteurization below 80oC

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17
Q

Which is made with mesophilic bacteria?

A

Curd, Kefir, Koumiss, Yoghurt

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18
Q

Which is made of mesophilic bacteria and yeasts?

A

Kefir, Koumiss

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19
Q

What do we detect with alcohol test?

A

When the milk is sour (increased SH), the colloidal system changes ➡ proteins precipitate by the effect of 68% alcohol

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20
Q

How do we detect milk falsification?

A

If foreign water is meant ➡ by determination of freezing point

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21
Q

Which test is based on microbiological inhibition?

A

Delvo test, Four-cup-plate, KIS test, Brilliant Black Reduction test

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22
Q

Which test is based on receptor reactions?

A

ROSA test, Snap test

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23
Q

In case of which food do they create the number of samples, based upon last years results?

A

Eggs

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24
Q

Which of the following is not measured in the mode of production?

A

Urine

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25
Q

Which foods cannot be contaminated during the primer production?

A

Sausage

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26
Q

Which foods cannot be contaminated during the primer production?

A

Live, Bivalve

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27
Q

Which one of these is not produced during lactic acid fermentation?

A

Proprionic acid, magic acid, citric acid

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28
Q

Which of these procedures do we not use for milk for human consumption?

A

Thermization

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29
Q

Which method is a receptor-based test?

A

ROSA test

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30
Q

Which method is a receptor-based test?

A

Snap test

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31
Q

In which animal depends the number of samples on the previous years ́ production?

A

Poultry

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32
Q

For which group is the 4,5+ pH and high-water activity ideal?

A

Yeasts

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33
Q

What is the suitability of sampling based on suspicion and annual monitoring plan? Write the letters to the adequate line:

A

A. It is used to inspect the cause of foodborne disease B. It is used to determine the drug residues in the food C. It is used to investigate the chemical contaminants of the food D. It is used to detect the poisonous source Sampling based on suspicion: A, D, Sampling based on monitoring plan: B, C

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34
Q

Classify the different screening methods:

A

A. Meat-safe test B. KIS test C. Brilliant black reduction test D. Snap test Microbial growth inhibition test: KIS, Brilliant black reduction test – B, C Receptor based tests: Snap-test, Meat-safe test – A, D

35
Q

What is the quantity of one sample based on the legal regulation in case of the foods below? Pair the sample with the adequate quantity:

A

A. Turkey meat B. Stone fruit C. Mammal fat D. Cow milk 500ml: Cow milk 500g: Turkey meat, Mammal fat 1kg: Stone fruit

36
Q

What are characteristics to the objective inspection program and the selective control? Write the letters to the adequate line

A

A. It is used to survey attributes of food B. It is used to screen the non-compliant items occurring rarely C. The sample is selected by targeted risk evaluation D. The results of the investigation are valid for the whole population Objective inspection program: A, D Selective control: B, C

37
Q

Classify the different screening methods:

A

A. ROSA test B. Delvo test C. Four plate method D. Beta star test Microbial growth inhibition method: B, C Receptor based test: A, D

38
Q

What is the quantity of one sample based on the legal regulation in case of foods below? Pair the sample with the adequate quantity

A

A. Mammal meat B. Pulse (leguminous) C. Sausage D. Milk 500ml: Milk 500g: Mammal meat, Sausage 1kg: Pulse

39
Q

Which statement is true for the density of milk?

A

It can be measured with lactodensimeter combined with a thermometer

40
Q

Which statement is false for the freezing point of the milk?

A

C. In case of foreign water, the freezing point decreases……………… A. The freezing point is suitable for the detection of foreign water content B. The water content of the milk is the most constant physical property D. Standard value: -0.520oC

41
Q

Which statement is false for the examination of freshness and acidity?

A

C. At lower temperatures, the precipitation is faster and rougher …… A. The proteins, by the effect of 68% alcohol, will be precipitated above SHo8 B. The higher the SHo, the rougher the precipitation is D. Colostrum can precipitate rapidly on slightly acidic pH

42
Q

Which statement is true?

A

C. Potential acid degree: the amount of total alkali binder substances in milk ……… A. Potential acid degree of raw milk: 5.0 to 6.2 SHo B. Standard value of actual acid degree: 7.6 to 7.75 D. There is a linear relationship between the actual and potential acid degree

43
Q

Which statement is false for the control of heat treatment of the milk?

A

B. Detection of peroxidase and lipase enzymes can be used for the control of heat treatment ……… A. The phosphatase enzyme is more sensitive to heat than the peroxidase enzyme C. Peroxidase can be inactivated by flash pasteurization D. The phosphatase enzyme decomposes during 65oC, 30 minutes heat treatment

44
Q

Which statements are true for the redox potential measurement as a rapid microbiological method?

A

A. Redox potential is one of the most complex indicators of the physiological state of the microbial cultures ….. B. The shape of the redox potential curve is not characteristic of the type of microorganism C. Only special media with low conductivity can be used D. Very strict temperature control is required

45
Q

Which statements are true for the redox potential measurement as a rapid microbiological method?

A

B. During bacterial growth, the redox potential of the medium decreases

46
Q

Which statements are true for heat treated drinking milk?

A

A. The heat treatment of UHT milk is done at 134oC for a few seconds

47
Q

Which statements are true for heat treated drinking milk?

A

A. The maximum total plate count of raw milk can be 100 000 CFU/ml

48
Q

Which statements are true for heat treated drinking milk?

A

A. The maximum somatic cell count can be 400 000 /ml before processing

49
Q

Which statements are false for fermented dairy products?

A

B. Fat content of the fermented products varies between 10 and 30% …… A. Sour milk products are made by microbial fermentation (starter culture) from properly pasteurized milk C. The characteristic aroma substances of the products are developed during ripening D. Moulds are the most common spoilage forming microbes of the fermented products

50
Q

Which statements are false for fermented dairy products?

A

B. Lactobacilli are gram negative, aerobic microbes A. Sour milk products are made by microbial fermentation (starter culture) from properly pasteurized milk C. The characteristic aroma substances of the products are developed during ripening D. Moulds are the most common spoilage forming microbes of the fermented products

51
Q

Which statements are false for fermented dairy products?

A

A. Yoghurt is sour milk products fermented by thermophilic lactic acid bacteria and yeast ……… B. The characteristic aroma substances of the products are developed during ripening C. Moulds are the most common spoilage forming microbes of the fermented products D. Sour milk products are made by microbial fermentation (starter culture) from properly pasteurized milk

52
Q

Which statements are true for fermented dairy products?

A

A. Sour milk products are made by microbial fermentation (starter culture) from properly pasteurized milk. …….. B. Yoghurt is sour milk products fermented by thermophilic lactic acid bacteria and yeast C. Lactobacilli are gram negative, aerobic microbes D. Fat content of the fermented products varies between 10 and 30%

53
Q

Which statements are true for fermented dairy products?

A

A. The characteristic aroma substances of the products are developed during ripening ……. B. Yoghurt is sour milk products fermented by thermophilic lactic acid bacteria and yeast C. Lactobacilli are gram negative, aerobic microbes D. Fat content of the fermented products varies between 10 and 30%

54
Q

Which statements are true for fermented dairy products?

A

D. Moulds are the most common spoilage forming microbes of the fermented products….. A. Yoghurt is sour milk products fermented by thermophilic lactic acid bacteria and yeast B. Lactobacilli are gram negative, aerobic microbes C. Fat content of the fermented products varies between 10 and 30%

55
Q

From lactose, the heterofermentative lactobacilli cannot produce:

A

C. Propionic acid ….. A. Carbon dioxide B. Ethanol D. Lactic acid

56
Q

From lactose, the heterofermentative lactobacilli cannot produce:

A

C. Citric acid A. Carbon dioxide B. Ethanol D. Lactic acid

57
Q

From lactose, the heterofermentative lactobacilli can produce:

A

A. Carbon dioxide ….. B. Propionic acid C. Malic acid D. Citric acid

58
Q

From lactose, the heterofermentative lactobacilli can produce:

A

D. Ethanol A. Propionic acid B. Malic acid C. Citric acid

59
Q

From lactose, the heterofermentative lactobacilli can produce:

A

D. Lactic acid A. Propionic acid B. Malic acid C. Citric acid

60
Q

Which are not fermented dairy products?

A

A. Whipped cream ….. B. Kefir C. Curd D. Buttermilk

61
Q

Which are not fermented dairy products?

A

A. Sour cream ….. B. Kefir C. Curd D. Buttermilk

62
Q

What are the goals of sampling based on suspicion?

A

A. It is used to inspect the cause of foodborne disease

63
Q

What are the goals of sampling based on suspicion?

A

It is used to detect the poisonous source

64
Q

For which food specified the annual No of sample based on the production figure of the previous year?

A

A. Cow milk

65
Q

For which food specified the annual No of sample based on the production figure of the previous year?

A

A. Honey ….. B. Cattle C. Swine D. Game meat

66
Q

What is not true for atomic spectroscopy?

A

A. It requires gas-phase sample ….. B. It is also suitable for analysing complex molecules C. It is also suitable for quantitative measurements D. Both mono- and multi-element versions are available

67
Q

What is the main bottleneck of molecular spectroscopy?

A

C. Only one compound can give signal in the given wavelength

68
Q

What is not true for gas chromatography?

A

A. It has higher resolution capacities than liquid chromatography …… B. It is not suitable for analyzing inorganic materials C. Heat sensitive materials can also be analyzed D. It can be connected with mass spectrometric detection

69
Q

Which statement is true for the organic acids as preservatives?

A

C. The effectiveness of the preservatives depends on concentration temperature ….. A. Usually these substances have bactericide effect B. The organic acids are effective in dissociated form D. At low pH value the degree of dissociation is higher

70
Q

Which statement is true for the water removal?

A

B. The reducing of water activity inhibits the multiplication of microorganisms

71
Q

Which statement is true for the heat treatment?

A

D. The most commonly used preservation method in the food industry

72
Q

Which statement is false for the heat treatment?

A

A. All of the vegetative cells can be eliminated with 60°C heat treatment ….. B. Enterococcus can survive the 60°C 30min heat treatment C. All the spores cannot be eliminated with 80°C heat treatment D. The most commonly used preservation method in the food industry

73
Q

The typical spoilage flora of meat products are?

A

C. Micrococci, Lactobacilli

74
Q

The typical spoilage flora of bakery products are?

A

A. Moulds

75
Q

Which statement is false for the organic acids as preservatives?

A

A. At low pH value the degree of dissociation is higher ….. B. Usually these substances have bacteriostatic effect C. The organic acids are effective in undissociated form D. The effectiveness of the preservatives depends on concentration, temperature

76
Q

Which statement is false for the water removal:

A

A. The bacteria can grow below 0.7 Aw …… B. The microbes can multiply at certain water activity circumstances C. The reducing of water activity inhibits the multiplication of microorganisms D. The Aw requirement of bacteria is higher than the moulds

77
Q

The main bottleneck of mass spectrometry?

A

It is suitable only for structure analysis of chemically clean materials

78
Q

What part of the electromagnetic radiation spectrum can be used for analytical purposes?

A

C. The ultra violet, visible, infrared and the X-ray parts

79
Q

What statement is true for Lactobacilli:

A

C. Lactobacilliaregrampositive,non-sporeforming ,aerotolerant anaerobe …….. A. Lactobacilliaregramnegative,sporeforming,aerobicbacteria B. Lactobacilliaregramnegative,non-sporeforming,aerobicmicrobes D. Lactobacilli are gram positive, spore-forming, aerotolerant anaerobe

80
Q

The typical spoilage for juices/liquids are:

A

Yeasts

81
Q

For which food specified the annual number of sample based on the animals slaughtered in the previous year?

A

Cattle, Swine, Sheep and Goats

82
Q

What considerations should be taken into account by the person taking the sample?

A

What is the size and amount of material to be sampled What is the level of inhomogeneity of the material to be sampled What is the target component or components

83
Q

What is not true for gas chromatography?

A

It is suitable for separating maximum 50-70 different components It cannot be connected with a structure elucidation method

84
Q

What is true for gas chromatography?

A

A gas is used as its mobile phase Heat sensitive materials can also be analysed by it

Food Hygiene Boom (16 decks)

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