Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food hygiene > Midterm 2 short q > Flashcards

Midterm 2 short q Flashcards

1
Q

The typical spoilage for juices/liquids are:

A

Yeasts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is produced during homofermentation?

A

Lactic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

From which one do you not take 500 gram sample?

A

Fresh fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Which substances belongs to category A?

A

Chloramphenicol, anabolic agents

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is true for the spoilage flora?

A

Aerotolerant anaerob

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Which heat treatment is not used to produce consumer milk?

A

Thermization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is not produced during heterofermentation?

A

Malic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

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

A

Thermization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

From which one do you take 500 gram sample?

A

Meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

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

A

Lowest/highest number

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

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

A

Milk poducts/sausage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the Z-value?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Which milk product is made using thermofilic and mesophilic bacterias?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

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

A

Pasteurization below 80oC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Which is made with mesophilic bacteria?

A

Curd, Kefir, Koumiss, Yoghurt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Which is made of mesophilic bacteria and yeasts?

A

Kefir, Koumiss

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

How do we detect milk falsification?

A

If foreign water is meant ➡ by determination of freezing point

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Which test is based on microbiological inhibition?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Which test is based on receptor reactions?

A

ROSA test, Snap test

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What drug is in group A?

A
  • Chloramphenicol (also anabolic substances e.g hormones, stilbene, nitrofuran, tyreostatics, zeranol, beta agonists)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What sample you DON’T take in primary sampling? A Milk-B meat-C urine-D water

A
  • C urine
30
Q

From what do you take a sample of 500g?

A
  • Mammal meat (also mammal fat, any meats, processed foods, cheese)
31
Q

Which sample’s quantity correlates with the last year’s output?

A
  • Cow milk (also eggs)
32
Q

What is not true for an assay with roots in suspection?

Idk, there was pharma metabolites, i wrote that

A
  • When there is a suspicion, sample is taken from the suspected contaminated food/product in order to detect food borne disease and poisonous source
33
Q

In what range of light can you get information about quantity?
(Maybe IR, but just maybe :D)

A
  • If question refers to electromagnetic radiation: Infrared, uv, xray, visible
34
Q

What is true about mass spectroscopy?

A

sample is converted into ions, high sensitivity, low detection limit, only a
small amount of sample required.

35
Q

What is true about atomspectroscopy?

A

sample is converted into atomic state and light absorption is measured.

36
Q

For what would you use molecular spectroscopy?

A
  • Quantitative analytical purposes?
37
Q

What kind of microflora is used in curd?

A
  • Curd: mesophilic lactic acid bacteria
  • Kefir, Koumiss: lactic acid bacteria and yeast
  • Yoghurt: thermophilic lactic acid bacteria
38
Q

What is that NOT gets contaminated primarily?

A

Grout meat (primarily refers to raw products e.g. milk) – Grouse meat??

39
Q

What paint (stain) can paint the lactate producing bacteria?

A

Methylene blue

40
Q

What method roots in receptor binding?

A

Rosa (also snap test)

41
Q

What method has roots in microbe inhibition?

A

KIS (also fourplate, delvo test, brilliant black reduction test)

42
Q

What’s the colour of a positive DELVO test?

A

Purple (negative: yellow)

43
Q

Which method would you use for protein definition in milk?

A

Klejdahl method, formal titration, FTIR (fourier transformation infrared spectroscopy)

44
Q

What method would you use to find out if there was cheating with milk?

A
  • Density measurement (density decreases when foreign water added, inceases when milk is skimmed)
  • Freezing point (increases when foreign water added)
45
Q

What is the method that shows if the milk was heat-treated or not?

A

Phosphatase or peroxidase test

46
Q

Which is the durable permanently (?) milk?

A

UHT

47
Q

HACCP-basically what is this, cant remember the exact q

A

Hazard analysis critical control point (food safety regulation system applicable to the entire food chain, increases efficiency, enables cost-effective management, preventative approach rather than control)

48
Q

In faecal contamination of water which microbe do you search for? -Strept. faecalis, or Clost. Perfringens

A

Streptococcus faecalis (also E.coli)

49
Q

What is the primary source of yersinia enterocolitica?

A

Raw pork

50
Q

Which has the lowest aw?

A

Moulds

51
Q

Culture used in yoghurt?

A

Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria

52
Q

Which is based on last years production?

A

Poultry

53
Q

Which CANNOT be contaminated during primary production?

A

Sausage

54
Q

Which is NOT tested for during production?

A

Animal, feed, blood, sausage

55
Q

Alcohol test used for?

A

Examiantion of freshness and acidity

56
Q

pH sorbic acid works best at?

A

(choose lowest pH value)

57
Q

FALSE for objective program?

A

With risk evaluation (targeted)

58
Q

NOT produced in heterofermentation?

A

Malic acid

59
Q

Adulteration of milk?

A

Determination of density of raw milk

60
Q

Define D value?

A

The time for (surviivng) population to be reduced by 1 magnitued at a specific temp.

61
Q

Group A?

A

Anabolic

62
Q

Which does NOT have a sample size of 500g?

A

Fruit

63
Q

Which is microbioloigcal growth inihibiton?

A

Delvo test

64
Q

What is milk seperated into?

A

Cream and skimmed milk

65
Q

Receptor based test?

A

ROSA

66
Q

Oxygen preference of spoilage flora?

A

Aerotolerant anaerobes

67
Q

Which is used to determine the potential acid degree?

A

Sochelt Henkel method

68
Q

What is made from bacteria and yeast and is of Caucasian origin?

A

Kefir

69
Q

What test is used to detect fat/determine fat?

A

Gerber method

70
Q

When is sorbic acid less effective?

A

At a high pH

71
Q

microbial growth inhibition test:

A

KIS

72
Q

cannot be contaminated primary production:

A

minced meat

Food hygiene (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions