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Flashcards in Midterm 2 short q Deck (72)
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1

The typical spoilage for juices/liquids are:

Yeasts

2

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

Cattle, Swine, Sheep and Goats

3

What is not true for gas chromatography?

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

4

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

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

5

What is true for gas chromatography?

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

6

What is produced during homofermentation?

Lactic acid

7

From which one do you not take 500 gram sample?

Fresh fruit

8

Which substances belongs to category A?

Chloramphenicol, anabolic agents

9

What is true for the spoilage flora?

Aerotolerant anaerob

10

Which heat treatment is not used to produce consumer milk?

Thermization

11

What is not produced during heterofermentation?

Malic acid

12

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

Thermization

13

From which one do you take 500 gram sample?

Meat

14

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

Lowest/highest number

15

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

Milk poducts/sausage

16

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

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

17

What is the Z-value?

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

18

What is the D?

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)

19

Which milk product is made using thermofilic and mesophilic bacterias?

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

20

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

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

21

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

Pasteurization below 80oC

22

Which is made with mesophilic bacteria?

Curd, Kefir, Koumiss, Yoghurt

23

Which is made of mesophilic bacteria and yeasts?

Kefir, Koumiss

24

What do we detect with alcohol test?

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

25

How do we detect milk falsification?

If foreign water is meant ➡ by determination of freezing point

26

Which test is based on microbiological inhibition?

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

27

Which test is based on receptor reactions?

ROSA test, Snap test

28

What drug is in group A?

- Chloramphenicol (also anabolic substances e.g hormones, stilbene, nitrofuran, tyreostatics, zeranol, beta agonists)

29

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

- C urine

30

From what do you take a sample of 500g?

- Mammal meat (also mammal fat, any meats, processed foods, cheese)

31

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

- Cow milk (also eggs)

32

What is not true for an assay with roots in suspection?
(Idk, there was pharma metabolites, i wrote that)

- 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

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

- If question refers to electromagnetic radiation: Infrared, uv, xray, visible

34

What is true about mass spectroscopy?

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

35

What is true about atomspectroscopy?

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

36

For what would you use molecular spectroscopy?

- Quantitative analytical purposes?

37

What kind of microflora is used in curd?

- Curd: mesophilic lactic acid bacteria
- Kefir, Koumiss: lactic acid bacteria and yeast
- Yoghurt: thermophilic lactic acid bacteria

38

What is that NOT gets contaminated primarily?

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

39

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

Methylene blue

40

What method roots in receptor binding?

Rosa (also snap test)

41

What method has roots in microbe inhibition?

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

42

What's the colour of a positive DELVO test?

Purple (negative: yellow)

43

Which method would you use for protein definition in milk?

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

44

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

-Density measurement (density decreases when foreign water added, inceases when milk is skimmed)
-Freezing point (increases when foreign water added)

45

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

Phosphatase or peroxidase test

46

Which is the durable permanently (?) milk?

UHT

47

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

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

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

Streptococcus faecalis (also E.coli)

49

What is the primary source of yersinia enterocolitica?

Raw pork

50

Which has the lowest aw?

Moulds

51

Culture used in yoghurt?

Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria

52

Which is based on last years production?

Poultry

53

Which CANNOT be contaminated during primary production?

Sausage

54

Which is NOT tested for during production?

Animal, feed, blood, sausage

55

Alcohol test used for?

Examiantion of freshness and acidity

56

pH sorbic acid works best at?

(choose lowest pH value)

57

FALSE for objective program?

With risk evaluation (targeted)

58

NOT produced in heterofermentation?

Malic acid

59

Adulteration of milk?

Determination of density of raw milk

60

Define D value?

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

61

Group A?

Anabolic

62

Which does NOT have a sample size of 500g?

Fruit

63

Which is microbioloigcal growth inihibiton?

Delvo test

64

What is milk seperated into?

Cream and skimmed milk

65

Receptor based test?

ROSA

66

Oxygen preference of spoilage flora?

Aerotolerant anaerobes

67

Which is used to determine the potential acid degree?

Sochelt Henkel method

68

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

Kefir

69

What test is used to detect fat/determine fat?

Gerber method

70

When is sorbic acid less effective?

At a high pH

71

microbial growth inhibition test:

KIS

72

cannot be contaminated primary production:

minced meat