SEAFOOD

Question 1

• The term ‘fish’ refers to free-swimming fin fish, members of the genera

Answer 1

Pisces and Elasmobranchii.

Question 2

kuret scientific name

Answer 2

Zozymus aeneus
Atergatis floridus

Question 3

toxin of Zozymus aeneus

Answer 3

tetradotoxin
saxitoxin

Question 4

toxin of Atergatis floridus

Answer 4

tetradotoxin
gonyautoxin

Question 5

Fish and seafood contain low levels of ___but are regarded as a good source of ___

Answer 5

lipids,
protein

Question 6

Fish contain negligible quantities of ___, with the exception of molluscs, which contain ___

Answer 6

carbohydrates
3% glycogen.

Question 7

fish are regularly stored on

Answer 7

nelting ice ~0C

Question 8

is a major component associated with the unacceptable odour of fish spoilage, and starts to increase in the tissues after 5—10 days.

Answer 8

Trimethylamine (TMA)

Question 9

components used for the chemical detection of fish spoilage.

Answer 9

total volatile acids (TVA)
total volatile bases (TVB; ammonia

Question 10

standard technique for assessment of fitness human consumption

Answer 10

Sensory organoleptic evaluation of fish flesh

Question 11

It can be difficult to distinguish the different stages of fish spoilage, particularly between medium-spoiled fish and spoiled fish, as individual assessors have differing perceptions of spoilage at these stages.

Answer 11

true

Question 12

The two main methods for storage of fish are

Answer 12

melting ice and freezing.

Question 13

fish transport time

Answer 13

2-18h

Question 14

occur commonly in cold smoked salmon, since the organism is ubiquitous, can be present in the harvest waters and can inhabit the processing plant.

Answer 14

Listeria monocytogenes

Question 15

can potentially grow in vacuum-packaged products, even if stored at low temperature (~3°C).

Answer 15

c. botolinum

Question 16

is a biogenic amine with great heat-stability; it is not destroyed by even the high temperatures achieved in canning.

Answer 16

histamine

Question 17

A number of non-pathogenic, spoilage bacteria convert histidine into histamine using the enzyme

Answer 17

histidine decarboxylase.

Question 18

Healthy humans normally produce ____ which degrades ingested histamine

Answer 18

diamino oxidase (DAO),

Question 19

main control of anisakis

Answer 19

immediate freezing

Question 20

• This parasite is associated with freshwater fish, which are commonly eaten in Europe. The symptoms in humans are similar to those that occur from Taenia infestation. The main controls for this parasite are freezing or cooking

Answer 20

• Diphyllobothrium latum

Question 21

can cause paralytic shellfish poisoning (PSP) and other intoxications in humans.

Answer 21

• Algal toxins

Question 22

cooking can destroy algal toxin

Answer 22

no

Question 23

Summary of preventative measures to control fish-borne diseases

Answer 23

kabisaduhin