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Seafood Sustainability > Trocino Lecture 5 > Flashcards

Trocino Lecture 5 Flashcards

1
Q

What percentage of seafood purchased in Italy is chilled?

A) 6.2%
B) 15.8%
C) 52.5%
D) 21.3%

A

c

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2
Q

Which regulation establishes specific rules for hygiene in food of animal origin in the EU?

A) Reg. (CE) n. 852/2004
B) Reg. (CE) n. 853/2004
C) Reg. (CE) n. 854/2004
D) Reg. (CE) n. 855/2004

A

b

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3
Q

Which of the following is NOT considered an intrinsic trait of seafood quality?

A) Size and yields
B) Food safety and hygiene
C) Freshness and shelf life
D) Chemical composition

A

b

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4
Q

What is an example of an extrinsic trait of seafood quality?

A) Physical/organoleptic traits
B) Technological traits
C) Traceability and labelling
D) Diet composition and feeding management

A

d

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5
Q

Which organism is known to cause neurotoxicity in seafood?

A) Listeria monocytogenes
B) Clostridium botulinum
C) Vibrio parahaemolyticus
D) Dinoflagellate

A

b

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6
Q

Which bacteria is commonly found in coastal and estuarine waters above 15°C?

A) Listeria monocytogenes
B) Clostridium botulinum
C) Vibrio marine spp.
D) Salmonella spp.

A

c

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7
Q

What is the primary habitat for Listeria monocytogenes?

A) Soil
B) Coastal regions
C) Water bodies
D) Nature, soils, and feces

A

d

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8
Q

Which type of contamination is associated with histamine production?

A) Parasitological
B) Chemical
C) Microbiological
D) Environmental

A

c

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9
Q

Which heavy metal is primarily neurotoxic in organic form?

A) Lead
B) Cadmium
C) Mercury
D) Zinc

A

c

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10
Q

What is the maximum allowed content of mercury in all fish, except certain species like sharks and tunas?

A) 0.5 ppm
B) 1 ppm
C) 1.5 ppm
D) 2 ppm

A

a

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11
Q

Which species is known to contain higher mercury levels, up to 1.5 ppm?

A) Cod
B) Trout
C) Salmon
D) Swordfish

A

d

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12
Q

Which species of fish is used in studies on dietary lipid content and fat content in tissues?

A) Cod
B) Trout
C) Salmon
D) Eel

A

b

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13
Q

Which parasitic group causes pimples on fish?

A) Nematoda
B) Platyhelminthes
C) Protozoa
D) Crostacea

A

c

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14
Q

What is the main toxin responsible for poisoning by puffer fish (fugu)?

A) Mercury
B) Histamine
C) Tetrodotoxin
D) Ciguatoxin

A

c

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15
Q

What percentage of fat is found in semi-fat fish?

A) Until 5%
B) 5-10%
C) >10%
D) 15-20%

A

b

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16
Q

Which fatty acid is prevalent in fish and beneficial for reducing the risk of thrombosis?

A) Linoleic acid
B) Arachidonic acid
C) Eicosapentaenoic acid (EPA)
D) Linolenic acid

A

c

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17
Q

What is the optimal n-3/n-6 ratio for reducing cardiovascular diseases?

A) >1:5
B) >1:2
C) >1:3
D) >1:4

A

a

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18
Q

Which fish has a cholesterol content of 88-100 mg/100g of edible portion?

A) Cod
B) Sea bass
C) Eel
D) Trout

A

c

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19
Q

What is the main pigment responsible for the coloration in salmonids?

A) β-carotene
B) Canthaxanthin
C) Astaxanthin
D) Xanthophyll

A

c

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20
Q

What is the recommended maximum dose of canthaxanthin in salmon feed according to Directive 2003/7/CE?

A) 50 mg/kg
B) 75 mg/kg
C) 25 mg/kg
D) 100 mg/kg

A

c

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21
Q

Which seafood type is most associated with the accumulation of dinoflagellate toxins?

A) Fish
B) Molluscs
C) Crustaceans
D) Echinoderms

A

b

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22
Q

What percentage of total fatty acids in lean fish like cod is saturated?

A) 20-30%
B) 30-40%
C) 40-50%
D) 50-60%

A

a

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23
Q

Which vitamin is abundant in fish and is crucial for preventing heart diseases?

A) Vitamin A
B) Vitamin B12
C) Vitamin C
D) Vitamin D

A

b

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24
Q

Which type of processing involves thermal treatments, smoking, and drying?

A) Prepared
B) Mechanically separated
C) Chilled
D) Processing

A

d

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25
Q

Which fish species is used to study the effect of dietary vit E on peroxidation in aquaculture?

A) Cod
B) Trout
C) Salmon
D) Eel

A

b

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26
Q

What is the maximum allowed weekly ingestion of methylmercury for humans according to FAO/WHO?

A) 1.0 µg/kg live weight
B) 1.6 µg/kg live weight
C) 2.0 µg/kg live weight
D) 2.5 µg/kg live weight

A

b

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27
Q

Which species of fish has been proven to reduce the risk of coronary illnesses due to its fat content?

A) Cod
B) Salmon
C) Trout
D) Herring

A

b

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28
Q

Which is NOT a component of the non-protein nitrogen compounds in fish?

A) Taurine
B) Betaine
C) Myosin
D) Trimethylamine

A

c

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29
Q

Which mineral is seafood NOT a significant source of?

A) Calcium
B) Iron
C) Magnesium
D) Chlorine

A

d

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30
Q

What percentage of fat in the dorsal muscle of sea bass fed an 8% dietary fat diet?

A) 4.2%
B) 4.6%
C) 6.8%
D) 7.0%

A

a

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31
Q

What is the main benefit of a high n-3/n-6 ratio in diet according to the document?

A) Improved vision
B) Reduced cardiovascular diseases
C) Enhanced muscle growth
D) Increased energy levels

A

b

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32
Q

Which of the following is an extrinsic trait of seafood quality related to sustainability?

A) Size and yields
B) Technological traits
C) Environmental sustainability of production
D) Chemical composition

A

c

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33
Q

Which type of fish is associated with having intramuscular fat?

A) Lean fish
B) Semi-fat fish
C) Fat fish
D) Both B and C

A

d

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34
Q

What is the typical cholesterol content in shrimp (mg/100g)?

A) 43-60
B) 85
C) 152-170
D) 233

A

c

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35
Q

Which toxin is associated with tropical seas and accumulates in fish and molluscs?

A) Tetrodotoxin
B) Ciguatoxin
C) Histamine
D) Mercury

A

b

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36
Q

Which method is used to produce mechanically separated seafood products?

A) Thermal treatment
B) Smoking
C) Forcing through a sieve
D) Salting

A

c

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37
Q

Which regulation allows for the administration of astaxanthin in salmon feed from 6 months of age?

A) Directive 2003/7/CE
B) Reg. (CE) n. 393/2008
C) Reg. (CE) n. 853/2004
D) Directive 2004/7/CE

A

b

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38
Q

Which fish is known to have the highest fat content?

A) Cod
B) Eel
C) Trout
D) Herring

A

b

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39
Q

What is the typical fat percentage in herring?

A) 1-5%
B) 5-10%
C) 10-15%
D) 15-20%

A

c

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40
Q

Which of the following is not a component of the intrinsic quality of seafood?

A) Freshness
B) Shelf life
C) Sustainability
D) Technological traits

A

c

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41
Q

Which term describes fish that have not been processed but modified in anatomical integrity?

A) Prepared
B) Processed
C) Chilled
D) Mechanically separated

A

a

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42
Q

What is the typical fat percentage in lean fish?

A) Until 5%
B) 5-10%
C) 10-15%
D) 15-20%

A

a

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43
Q

Which fish species is known for a high percentage of semi-fatty fish?

A) Eel
B) Salmon
C) Cod
D) Tuna

A

b

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44
Q

Which is an important nutritional property of seafood according to FAO and WHO?

A) Source of protein
B) High in carbohydrates
C) Low in fat
D) High in fiber

A

a

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45
Q

What is the main contaminant of concern in puffer fish (fugu)?

A) Mercury
B) Lead
C) Tetrodotoxin
D) Arsenic

A

c

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46
Q

Which nutrient in seafood contributes to the normal activity of the heart?

A) Vitamin C
B) EPA and DHA
C) Iron
D) Calcium

A

b

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47
Q

Which regulatory document outlines nutritional declarations for seafood?

A) Regulamentation 432/2012
B) Directive 2003/7/CE
C) Reg. (CE) n. 853/2004
D) Reg. (CE) n. 393/2008

A

a

48
Q

Which component is NOT a non-nitrogen compound in seafood?

A) Taurine
B) Trimethylamine
C) Creatinine
D) Myosin

A

d

49
Q

Which organism can cause lesions and nodules in fish?

A) Nematoda
B) Platyhelminthes
C) Crostacea
D) Fungi and bacteria

A

d

50
Q

What type of dietary fat content is associated with higher fat content in sea bass tissues?

A) 8%
B) 10%
C) 15%
D) 18%

A

d

51
Q

Which of the following is a trace element found in seafood that is highly bioavailable?

A) Sodium
B) Zinc
C) Chlorine
D) Phosphorus

A

b

52
Q

What is the fat content percentage in the ventral muscle of sea bass fed an 18% dietary fat diet?

A) 4.2%
B) 6.4%
C) 7.0%
D) 10.9%

A

c

53
Q

Which is NOT an intrinsic trait related to seafood quality?

A) Chemical composition
B) Food safety
C) Physical traits
D) Freshness

A

b

54
Q

What is the maximum daily allowable dose of canthaxanthin in salmon feed?

A) 0.03 mg/kg
B) 0.05 mg/kg
C) 0.1 mg/kg
D) 0.15 mg/kg

A

a

55
Q

Which seafood species is associated with lower saturated fatty acid content?

A) Lean fish
B) Semi-fat fish
C) Fat fish
D) Crustaceans

A

a

56
Q

Which species has a lower n-6 PUFA content according to the document?

A) Cod
B) Trout
C) Herring
D) Sea bass

A

d

57
Q

What is the typical percentage of myofibrillar proteins in fish muscles?

A) 25-30%
B) 35-45%
C) 50-60%
D) 65-75%

A

d

58
Q

Which of the following is an extrinsic trait of seafood quality?

A) Freshness
B) Size
C) Traceability
D) Chemical composition

A

c

59
Q

Which fish has a high content of eicosapentaenoic acid (EPA)?

A) Salmon
B) Cod
C) Sea bass
D) Tuna

A

a

60
Q

What is the main source of contamination for virus in seafood?

A) Water bodies
B) Coastal regions
C) Water contaminated by feces
D) Industrial use

A

c

61
Q

Which parasite causes cysts in the flesh of fish that can be controlled by cooking, freezing, or salting?

A) Platyhelminthes
B) Nematoda
C) Protozoa
D) Crostacea

A

b

62
Q

What is the primary nutritional benefit of seafood according to FAO and WHO?

A) High in fiber
B) Source of protein and energy
C) Low in fat
D) High in carbohydrates

A

b

63
Q

Which processing method involves the use of thermal treatments?

A) Prepared
B) Mechanically separated
C) Chilled
D) Processing

A

d

64
Q

Which fish has a typical cholesterol content of 35-55 mg/100g?

A) Cod
B) Sea bass
C) Atlantic salmon
D) Herring

A

c

65
Q

What is the maximum allowed content of mercury in sharks, tunas, and swordfish?

A) 0.5 ppm
B) 0.8 ppm
C) 1 ppm
D) 1.5 ppm

A

c

66
Q

Which of the following is NOT a parasitic group found in fish?

A) Nematoda
B) Platyhelminthes
C) Protozoa
D) Dinoflagellate

A

d

67
Q

Which nutrient is important for brain function and is found in seafood?

A) Vitamin C
B) Iron
C) Phosphorus
D) Calcium

A

c

68
Q

Which fish species is associated with a high n-3 PUFA content?

A) Cod
B) Trout
C) Herring
D) Eel

A

c

69
Q

What is the typical fat percentage in semi-fatty fish like trout?

A) 1-5%
B) 5-10%
C) 10-15%
D) 15-20%

A

b

70
Q

Which type of fish has a higher amount of non-protein nitrogen compounds compared to terrestrial meat?

A) Lean fish
B) Semi-fat fish
C) Fat fish
D) All of the above

A

d

71
Q

Which organism is ubiquitous in water bodies and known for causing botulism?

A) Vibrio cholerae
B) Listeria monocytogenes
C) Clostridium botulinum (type E)
D) Escherichia coli

A

c

72
Q

Which chemical is responsible for the most significant taste, flavor, and odor changes in seafood after capture?

A) Betaine
B) Taurine
C) Trimethylamine
D) Carnosine

A

c

73
Q

What is the effect of dietary vitamin E on trout in terms of peroxidation?

A) Increases TBARS levels
B) Decreases TBARS levels
C) No effect on TBARS levels
D) Only affects taste

A

b

74
Q

What is the primary source of the natural pigment astaxanthin in aquatic environments?

A) Plants
B) Fungi
C) Algae
D) Yeast

A

c

75
Q

Which of the following is an example of a mechanically separated seafood product?

A) Smoked salmon
B) Fish fillets
C) Crab sticks
D) Canned tuna

A

c

76
Q

What is the relationship between animal weight and mercury content in seafood?

A) Directly proportional
B) Inversely proportional
C) No correlation
D) Randomly related

A

a

77
Q

Which component is responsible for bioaccumulation in molluscs, leading to toxicity?

A) Mercury
B) Dinoflagellates
C) Histamine
D) PCBs

A

b

78
Q

What is the main benefit of a high intake of lean fish and some semi-fatty fish?

A) High carbohydrate content
B) Low content of saturated fatty acids
C) High fiber content
D) High sugar content

A

b

79
Q

Which factor does NOT significantly impact the nutritional value of seafood?

A) Storage and processing
B) Home treatment (cooking)
C) Added foods
D) Packaging color

A

d

80
Q

What are the typical effects of eating seafood contaminated with persistent organic pollutants (POPs)?

A) Immediate illness
B) Long-term health risks
C) No effects
D) Enhanced taste

A

b

81
Q

Which bacterial genus is often associated with fecal contamination of seafood?

A) Listeria
B) Salmonella
C) Clostridium
D) Staphylococcus

A

b

82
Q

What is the main role of EPA and DHA in the human body?

A) Increase muscle mass
B) Improve vision
C) Reduce triglycerides and platelet aggregation
D) Boost energy levels

A

c

83
Q

What is the primary effect of a higher percentage of n-6 fatty acids in the diet?

A) Increased muscle mass
B) Reduced total cholesterol and LDL
C) Increased energy levels
D) Improved digestion

A

b

84
Q

Which of the following is a significant nutritional advantage of eating fish like herring?

A) Low in protein
B) High in omega-3 fatty acids
C) High in carbohydrates
D) Low in fat

A

b

85
Q

What is the main function of sarcoplasmic proteins in fish muscles?

A) Structural support
B) Metabolic processes
C) Energy storage
D) Muscle contraction

A

b

86
Q

Which method is effective for controlling nematode infections in seafood?

A) Drying
B) Cooking
C) Marinating
D) Vacuum packing

A

b

87
Q

Which seafood type has the highest cholesterol content according to the document?

A) Clams
B) Shrimp
C) Cod
D) Sea bass

A

b

88
Q

What percentage of local seafood products is typically fish at the Chioggia fish market?

A) 20.8%
B) 40.1%
C) 26.3%
D) 8.7%

A

a

89
Q

Which extrinsic factor is crucial for ensuring the food safety of seafood?

A) Size and yields
B) Freshness
C) Post-harvest management
D) Chemical composition

A

c

90
Q

Which organism produces toxins that can cause serious illnesses and is associated with puffer fish?

A) Vibrio spp.
B) Clostridium spp.
C) Dinoflagellates
D) Bacteria in the fish gut

A

d

91
Q

What is the role of pigments in the aquaculture diet for species like salmon?

A) Enhancing growth
B) Improving taste
C) Increasing pigmentation
D) Boosting immunity

A

c

92
Q

Which food safety control method involves assessing the freshness of seafood?

A) Parasitological examination
B) Macroscopic inspection
C) Chemical analysis
D) Organoleptic scheme

A

d

93
Q

What is the function of myofibrillar proteins in fish muscles?

A) Structural support
B) Muscle contraction
C) Energy storage
D) Metabolic processes

A

b

94
Q

What is the main environmental contaminant concern in aquaculture?

A) Histamine
B) PCBs
C) Ciguatoxin
D) Parasites

A

b

95
Q

Which fish has the highest percentage of n-3 PUFA according to the document?

A) Cod
B) Trout
C) Herring
D) Sea bass

A

d

96
Q

Which of the following vitamins is commonly found in seafood and essential for blood health?

A) Vitamin A
B) Vitamin B12
C) Vitamin C
D) Vitamin D

A

b

97
Q

What is the typical range for crude protein content in seafood?

A) 10-15%
B) 15-18%
C) 19-21%
D) 22-25%

A

c

98
Q

Which species is known to have a fat percentage of 22%?

A) Cod
B) Eel
C) Salmon
D) Trout

A

b

99
Q

What is the main advantage of using synthetic pigments in aquaculture diets?

A) Cheaper cost
B) Higher pigmenting activity
C) Better taste
D) Increased shelf life

A

b

100
Q

Which bacteria are associated with algae and can accumulate in bivalves?
- A) Clostridium botulinum
- B) Listeria monocytogenes
- C) Enterobacteriaceae
- D) Bacteria associated with algae

A

d

101
Q

Which fatty acid is crucial for reducing the risk of thrombosis and is prevalent in fish?
- A) Linolenic acid
- B) Arachidonic acid
- C) Eicosapentaenoic acid (EPA)
- D) Linoleic acid

A

c

102
Q

Which nutrient in seafood is essential for maintaining proper nervous system function?
- A) Vitamin C
- B) EPA and DHA
- C) Iron
- D) Calcium

A

b

103
Q

What is the primary source of contamination for hepatitis A and Norwalk virus in seafood?
- A) Soil
- B) Coastal waters
- C) Water contaminated by feces
- D) Industrial pollutants

A

c

104
Q

Which processing method does NOT significantly alter the structure of seafood flesh?
- A) Marinating
- B) Salting
- C) Smoking
- D) Vacuum packing

A

d

105
Q

Which extrinsic trait involves the ethical implications of seafood production?
- A) Traceability
- B) Food safety
- C) Fishing methods
- D) Size and yields

A

c

106
Q

Which type of fish muscle fiber is predominant in fish that sustain slow swimming activity?
- A) Red muscle fibers
- B) White muscle fibers
- C) Mixed muscle fibers
- D) Fast-twitch muscle fibers

A

aa

107
Q

What is the typical cholesterol content in red meat (mg/100g of edible portion)?
- A) 40-50
- B) 60-68
- C) 85-100
- D) 150-175

A

b

108
Q

What is the primary habitat for Vibrio spp. in seafood?
- A) Coastal and estuarine waters
- B) Deep ocean sediments
- C) Human intestines
- D) Freshwater rivers

A

a

109
Q

Which type of fish has the highest percentage of myofibrillar proteins?
- A) Lean fish
- B) Semi-fat fish
- C) Fat fish
- D) All of the above

A

d

110
Q

What is the recommended ratio of n-3 to n-6 fatty acids to reduce cardiovascular diseases?
- A) >1:3
- B) >1:4
- C) >1:5
- D) >1:6

A

c

111
Q

What is the typical fat percentage in the ventral muscle of trout fed an 18% dietary fat diet?
- A) 4.2%
- B) 6.4%
- C) 7.0%
- D) 10.9%

A

d

112
Q

Which regulatory document outlines the rules for the administration of canthaxanthin in aquafeed?
- A) Regulamentation 432/2012
- B) Directive 2003/7/CE
- C) Reg. (CE) n. 853/2004
- D) Reg. (CE) n. 393/2008

A

b

113
Q

Which nutrient in seafood is linked to better brain health and cognitive function?
- A) Vitamin A
- B) Vitamin B12
- C) Phosphorus
- D) Calcium

A

c

114
Q

What is the main benefit of consuming fish with a high n-3/n-6 ratio?
- A) Enhanced taste
- B) Improved digestion
- C) Reduced cardiovascular diseases
- D) Increased muscle mass

A

c

115
Q

Which of the following is an extrinsic trait of seafood quality related to animal welfare?
- A) Food safety
- B) Traceability
- C) Fishing methods
- D) Chemical composition

A

c

Seafood Sustainability (9 decks)

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