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Intro To Vet > Exam Like Questions > Flashcards

Exam Like Questions Flashcards

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1
Q

What are the different barrier methods?

A 
Preventing entry of pathogens using physical or chemical agents
Design and location of facilities
Fencing/access restriction
Points of disinfection sat the entrance
Disinfection of water
Pest control
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2
Q

What are the basic differences between prerequisites and CCP?

A

CCP- take in account the danger points of the production process and are specific to each product and production line
Prerequisites- conditions of work appropriate and sufficient to protect the health of consumers

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3
Q

What is an Albeytar? Where and when?

A

“Doctor of horses”, protoalbeirarato court gives the title.

Name origin Iberian peninsula 17-18th century

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4
Q

What are the three basic principles to improve surgery conditions? Examples of methods/products used?

A 
Pain control (analgesia, anasthesia)- CO2, ether, chloroform
Bleeding control (hemostasis)- ligatures, hemostat forceps, anticoagulant)
Infection control (sespsis, antisepsis)- washing hands, sterilization, aseptic, antibiotics
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5
Q

What does s the definition of food crisis? Examples?

A 
Food crisis is a problem affecting food, and thereby affecting society
Collateral oil
Growth promoters
Mad cows disease
Chicken dioxides
Avian flu
Cucumber crisis
GMO
Emerging pathogens
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6
Q

What is intelligent packaging?

A

Displays information of quality, freshness ex temperature indicators, maturity indicators

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7
Q

What did HACCP bring to NASAs space program?

A

The insurance that the final product was safe due to food design and process

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8
Q

What is the sector with highest turnover and number of employees?

A

Meat and dairy products

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9
Q

How is companies in a country organized?

A

In national federations

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10
Q

What part of food safety is exclusive for the veterinary profession?

A

Inspection of slaughterhouses

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11
Q

What are the possible reservoir hosts possible for a zoonose?

A

Anthropozoonoses- from lower vertebrates to man
Zooanthropozoonoses- from man to lower vertebrates
Amphixenoses- transmittable in both directions

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12
Q

Give 7!prerequisites plan for HACCP?

A 
Water quality control
Cleaning and disinfection
Training and control of manipulators
Preventive maintenance
Pest control and surveillance system
Waste management
Traceability control
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13
Q

What are the two types of chemical hazards you can find? Examples?

A 
Natural toxins and allergens (fungi, nuts...)
Chemical contaminants (pesticides, lead, dioxins, heavy metals, medicines, radioactivity)
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14
Q

How many kg of eggs do a hen produce in one year?

A

<12 kg

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15
Q

What does a vet work with in food safety?

A

The government
The food industry
In private practice

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16
Q

What are the preliminary activities for the development of HACCP?

A

Formation of the HACCP team
Describe the product and its distribution system
Describe the intended use and type of consumer
Develop a flow chart describing the process
Checking the accuracy of the flow chart

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17
Q

What is the FAO

A

Food and agricultural organisation of the UN

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18
Q

What is the codex elimentarius?

A

Guidelines and codes of practice that contribute to the safety, quality and fairness of the international food trade

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19
Q

What is the WHO?

A

World health organisation

Specialized agency concerned with international public health

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20
Q

Give examples of EU and international organizations working in food industry?

A

FAO, EFFoST, EFSA, FDA

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21
Q

What are the novel technologies involved in conservation and food processing?

A

Irradiation, modified atmospheres, high pressure, freeze drying, extrusion

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22
Q

What are the different etiological agents possible for zoonoses?

A 
Bacteria
Parasites
Fungi
Virus
Prions
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23
Q

What does HACCP mean?

A

Hazard analysis and critical control points

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24
Q

What is the difference between CCP and CP?

A

CCP- a stage where a control can be performed and is essential to prevent or eliminate food hazard or where it can be reduced to an acceptable level
CP- any stage where chemical, biological or physical factors can be measured

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25
Why can we find a hazard?
Presence of hazard Contamination with hazard Increase of hazard Survival or persistence of hazard
26
What are the elements/variables that are existing controls at a CCP called?
Control measures
27
What is the definition of a food hazard?
Biological, physical or biological agent in food or in the condition in which it is located, which can cause an adverse health effect
28
What are the two types of biological hazards? Examples?
Macroscopic- pests and animals (vectors), parasites | Microscopic- bacteria, fungi, parasites, virus, prions
29
What is the definition of a zoonose?
Any disease naturally transmittable from vertebrate animals to humans, and vice versa
30
What does food security imply?
Adequate supply and availability of food Stability of supply without fluctuations or shortages depending on season Access to foods or the ability to acquire Good quality and food safety Hygiene and food safety
31
What is food processing and its aims?
The conversion of food materials into acceptable food products by a variety of means. Actions that slow down the activity and growth of bacteria, or killing it altogether. Also slow down or stop enzymeactivity
32
Who is according to mythology the first vet?
Chiron (centaurus)
33
What are the different methods used to preserve food?
Primitive systems- drying, salting, smoked | New systems- heat treatment of sealed packages, pasteurization, freezing, lyophilization, air drying
34
What are the classical technologies involved in the conservation and food processing?
Heat treatment, cooling, drying, freezing, concentration, dehydration
35
How many employees in the EU are involved with poultry production?
>300 000 employees in EU
36
What are the main effects of chemical hazards?
Long time- carcinogenic, accumulative (chronic disease) | Short time- allergic reactions, acute toxicity
37
What proportion in food industry does SMEs have in EU?
> 60% of the number of employees | >99% of the number of companies
38
What kind of measures are taken for biosafety reasons?
Biological and hygienic measures
39
In what type of systems are slow growth strains used?
Outdoor and organic farms
40
When and where was the first written reference of veterinary science found?
Kahun papyrus 1900 B.C, in ancient Egypt
41
What needs to be taken in account when choosing farm location?
``` Prevailing winds Wildlife Prevalence of diseases in the area Infection pressure Proximity to other farms ```
42
How can we classify a zoonose?
According to ethnological agent, according to mode of transmission, according to reservoir host
43
What is the difference between food science and food technology?
Food science- research, analysis, compound stability, nutritional quality Food technology- development of new technologies/foods, prevention, shelf life increase Food science study the nature of foods, causes of deformation and principles underlying food process Food technology is application of science to produce safe, nutritious and wholesome food
44
What can be done to avoid infections n the poultry farm?
Disinfection of entering vehicles Foot baths Facility cleaning and hygiene
45
What is HACCP using to prevent food hazards?
By systematically evaluating the ingredients, environmental factors and processes used
46
What is active packaging?
Containers with gas absorbers and or substances microbiocides
47
What is OIE?
World organisation for animal health | Organisation responsible for improving animal health worldwide
48
What is the contributions of vets to public health and food safety?
``` Cure and prevention of animal diseases Health monitoring, surveillance and diagnosis Food production and safety Biomedical research Animal welfare ```
49
Give example of a new system used for fast and reliable monitoring of food?
Food scanner
50
What is the definition of food?
Any substance composed by carbohydrates, fats, water and/or proteins that is consumed by animals/humans for nutrition or pleasure
51
What are the most important food-industry countries in Europe?
France, Germany, Spain, UK
52
What are the novel food features?
Convenient and healthy food Variety, freshness, more natural foods Natural functional foods
53
What are the five main origins of hazards? The 5 Ms
``` Machinery Maintenance Milieu Methods Manioulators ```
54
What is the one health initiative?
Founded by WHO, FAO and OIE "One world, one health", world wide concept Recognizing the relationship between animal, human and environmental health
55
What is HACCP?
Self-control system required by the current EU regulations | Companies are responsible for the hygiene of their facilities and the safety of their products
56
What are chickens fed in poultry production?
>65% cereals >5% legumes, leafy green veggies >5% dairy during fattening
57
What is a critical limit? Examples?
A criteria differentiating acceptability from unacceptability of the process of a certain stage Temperature, pH, humidity, time, Aw
58
What is the main gals of FAO?
Eradication f hunger, food insecurity and malnutrition. The elimination of poverty and the driving forward of economic and social progress for all. And the sustainable management and utilization of natural resources
59
When and where was the first vet school founded?
1762 in Lyon, France
60
What is a prion?
Abnormally folded proteins able to induce conformational changes in normal host cells proteins. Leading to damage to long-lived cells as neurons producing disease
61
What is the difference between infections, toxi-infections and intoxications?
Infection- when a person eats food containing harmful micro organisms which grows in the intestinal tract and causes illness Intoxication- when a person eats food containing toxins casing illness Toxi-infections- when a person eats food containing harmful bacteria, that in the intestinal tracts produces toxins casing illness
62
What is s the possible transmission routes for a zoonose?
Direct contact/fomite Oral Aerosol Vectors
63
What are the different modes of transmission for a zoonose?
Direct zoonose Cyclo zoonose Metazoonoses Saprozoonoses
64
What are the different sizes of SMEs?
Medium <250 employees Small <50 employees Micro <10 employees
65
What are the characteristics of free range egg exploitation?
Permanent access to outdoors Outdoor terrain w vegetation Minimum 4m2/bird outside area Building like hens on the floor
66
What are typical CCPs?
``` Cooking Freezing Refrigerating Additive dosage Bacterial washing ```
67
What are the different types of food hazards?
Physical (wood, glass, jewels, teeth...) Chemical (toxins, microtoxins, heavy metals, additives, desifectants, pesticides Biological (bacteria, parasites, virus, prions)
68
What are the different steps of the sanitary empty?
Cleaning the unit and treatment of attached facilities Cleaning and disinfection of the unit Cleaning and disinfection of the materials Introduction and preparation of materials Pest and rodent control
69
Give the definitions of clean, wash, disinfect and disinfection?
Clean- remove dirt Wash- use of water or liquid Disinfect- removing consisting infectious micro organisms using chemical or physical agents Disinfection- use of disinfectants (pesticide-biocide) in the control of transmissible diseases
70
What does the effectiveness of disinfectants depend on mainly?
Sensitivity of the organism Concentration of disinfectant Time of contact
71
What can cause a failure of disinfection?
Misuse of temperature Biofilm Bad use of disinfectants in the process Lack of standardized protocols
72
What is a biofilm?
Population of cells growing attached to a surface involving a epoxysaccharide wall that protects from the attack of antibiotics and many disinfectants
73
What favors the formation of biofilm?
Rough surfaces High temperatures Fouling Organic matter
74
How many stomached does a cow have? Names?
4: rumen, abomasum, masum, reticulum
75
How many chromosomes does a got and a sheep have?
Goat 60 | Sheep 54
76
What products do we get from small ruminants?
Meat Dairy Fur Ornaments
77
What are the different types of meat breeds in sheep?
Native Integrated Prolific
78
What are the different production systems for sheep meat?
Extensive Semi-extensive Semi-housing Housing
79
What does the vet work with in small ruminants?
``` Clinic Health Reproduction/genetics Nutritionist Farm management Bio security measures Monitor animal welfare Inspection (agriculture, public health...) ```
80
What are the main infectious bovine diseases?
``` Bovine tuberculosis-bact. Foot and mouth disease-virus Infectious bovine rhinotracheitis- virus Bovine viral diarrhea- virus Bovine spongiform encephalopathy- prions Enterotoximia- bacteria Pasteurellosis- bacteria ```
81
What are the main parasitic diseases in bovines?
``` Fasciola hepatica Myiasis Coccidia Theleria/babesia Ectoparasites ```
82
What are the main non-infectious diseases in bovine?
``` Ketosis Ruminal acidosis Vitulary fever Displaced abomasum Traumatic reticulitis ```
83
What is animal production?
To obtain animal origin products from different resources
84
What are the objectives of animal production?
``` Food must be safe and healthy Animals must be kept in welfare conditions We must respect environment We must accomply legislation Must be economically profitable ```
85
What are the objectives in swine production?
``` Produce high quality Lean meat Produce many kg Short time Little feed intake Low number of mothers ```
86
What is the vets job in swine production?
``` Prophylactic programs Health status of animals Bio security measures Therapeutics if necessary Supervise animal growth Mortality/morbidity rates Feeding programs Reproduction Welfare ```
87
What is the definition of aquaculture?
The farming of aquatic organisms inkl fish, molluscs and sea plants
88
What is the vets role in aquaculture?
``` Administration Farms Groups for health defense Research Feed companies Labs/diagnostics Pharmaceutical labs HACCP consultancy ```
89
Where and in what matters does official controls take place (aquaculture)?
Environment Public health Agriculture Animal health
90
What is a veterinary practice?
Exams/treatments Usually first consults Small business
91
What is a veterinary specialist? How become one?
Vet degree 1 year internship 2-3 years of residency Board examination
92
What is EBVS?
European Board of Veterinary Specialisation
93
What are the different professional categories for competent staff working in a research center? Requirements?
A- taking care of the animals B- carrying out the procedures C- conducting and designing the procedure (degree in animal biology/vet/medicine/ discipline with anatomy, physiology, zoology knowledge D- specialist in animal experimentation sciences, assure the well-being of the animals (vet or graduate in health science)
94
What is the OEBA?
Animal welfare competent authority

Intro To Vet (2 decks)

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