other past questions

Question 1

choose the correct answers:

a) coxiella burnetii is rather resistant to heat, it can survive the pasteurisation
b) C. burnetii is rather sensitive to heat and cannot survive the pasteurisation
c) Zoonotic EHEC strains are rather resistant to heat and they can survive the pasteurisation
d) Zoonotic EHEC strains are rather sensitive to heat and cannot survive the pasteurisation

Answer 1

a) coxiella burnetii is rather resistant to heat, it can survive the pasteurisation
d) Zoonotic EHEC strains are rather sensitive to heat and cannot survive the pasteurisation

Question 2

choose the correct answers:

a) broilers infected with salmonella Enteritidis must be slaughtered by immediate slaughter at designated slaughterhouse
b) Broilers infected with salmonella Enteritidis must be slaughtered separately
c) cattle producing postive tuberculin test must be slaughtered by immediate slaughter at a designated slaughterhouse
d) cattle producing positive tuberculin test must be slaughtered separately

Answer 2

b) Broilers infected with salmonella Enteritidis must be slaughtered separately
d) cattle producing positive tuberculin test must be slaughtered separately

Question 3

what parameters can be seen on heat penetration graph from the list below?

a) temperature of can itself
b) retort temperature
c) storage time of the product
d) processing time of the product

Answer 3

b) retort temperature
d) processing time of the product

Question 4

which two of the following sentences is true about clostridia?

a) obligate aerobes
b) produce spores
c) are the perfect indicators for the effectiveness of the chlorination
d) are able to reduce sulphite and sulphide

Answer 4

b) produce spores
d) are able to reduce sulphite and sulphide

Question 5

choose the correct statements?

a) salmonella contamination of the carcass should be checked according to the microbiological EU regulation
b) salmonella contamination of the carcass according to the zoonosis regulation of the EU
c) carcasses can be put onto the market irrespective to the result of the salmonella process hygiene checks performed at the slaughterhouse
d) carcasses found positive for salmonella in the process of hygiene tests at the slaughterhouse must not be put on the market

Answer 5

a) salmonella contamination of the carcass should be checked according to the microbiological EU regulation
c) carcasses can be put onto the market irrespective to the result of the salmonella process hygiene checks performed at the slaughterhouse

Question 6

choose the correct statements:

a) cattle are stunned by carbon dioxide stunning

b )cattle are stunned with mechanical stunning

c) at the slaughterhouse pigs are stunned with mechanical stunning
d) at the slaughterhouse pigs are stunned by carbon dioxide stunning

Answer 6

b )cattle are stunned with mechanical stunning

d) at the slaughterhouse pigs are stunned by carbon dioxide stunning

Question 7

choose the correct statements:

a) dioxins accumulate in the adipose tissue of the consumer
b) dioxins accumulate in the kidneys of the consumer
c) dioxins are widely used compounds in different industrial processes
d) significant sources of dioxins include the waste incineration or the forest fires

Answer 7

a) dioxins accumulate in the adipose tissue of the consumer
d) significant sources of dioxins include the waste incineration or the forest fires

Question 8

choose the correct statements:

a) category 1 waste shall be disposed of by incineration
b) category 1 waste shall be used for the manufacture of pet food
c) blood from cattle declared fit for human consumption can be used for human consumption
d) blood from pigs declared fit for human consumption can be used for human consumption

Answer 8

a) category 1 waste shall be disposed of by incineration
d) blood from pigs declared fit for human consumption can be used for human consumption

Question 9

choose the correct statements:

a) an increased potential acidity decree indicates the souring of milk
b) a decreased potential acidity degree of milk indicates the souring of milk
c) the potential acidity degree of mastitis milk is typically lower than normal
d) the potential acidity degree of mastitis milk is typically higher than normal

Answer 9

a) an increased potential acidity decree indicates the souring of milk
c) the potential acidity degree of mastitis milk is typically lower than normal

Question 10

choose the correct statements:

a) campylobacters are rather resistant to heat, they can survive the pasteurisation

b ) campylobacters are rather sensitive to heat, they are killed by the pasteurisation

c) salmonella are rather resistant to heat and can survive the pasteurisation
d) salmonella are rather sensitive to heat and are killed by the pasteurisation

Answer 10

b ) campylobacters are rather sensitive to heat, they are killed by the pasteurisation

d) salmonella are rather sensitive to heat and are killed by the pasteurisation

Question 11

choose the correct statements:

a) campylobacter jejuni cannot get into the egg through its pores causing a secondary contamination of it
b) campylobacter jejuni can get into an egg through its pores, causing a secondary contamination of it
c) salmonella enteritidis cannot get into an egg through its pores causing secondary contamination
d) salmonella enteritidis can get into the egg through its pores causing secondary contamination

Answer 11

a) campylobacter jejuni cannot get into the egg through its pores causing a secondary contamination of it
d) salmonella enteritidis can get into the egg through its pores causing secondary contamination

Question 12

choose the correct statements:

a) After killing, small game shall be eviscerated on the spot
b) in the case of small game, no evisceration shall be performed on the spot
c) for small game, the official veterinarians meat inspection is done on a representative sample of animals of the same source only
d) for small game, the official veterinarians meat in section is done on each single animal

Answer 12

b) in the case of small game, no evisceration shall be performed on the spot
c) for small game, the official veterinarians meat inspection is done on a representative sample of animals of the same source only

Question 13

choose the correct statements:

a) in case of drinking water the test for E. coli as faecal indicator is obligatory
b) in case of drinking water the test for C. perfringens as faecal indicator is obligatory
c) the efficacy of chlorine-containing disinfectants is increased by the elevation of temperature
d) the efficacy of chlorine-containing disinfectants is decreased by the elevation of temperature

Answer 13

a) in case of drinking water the test for E. coli as faecal indicator is obligatory
c) the efficacy of chlorine-containing disinfectants is decreased by the elevation of temperature

Question 14

choose the correct statement:

a) chlorinated hydrocarbons are highly lipid soluble compounds with the tendency to persist in the environment

b )organophosphates are highly lipid soluble compounds with the tendency to persist in the environment

c) Pyrethroids are persisting compounds in the environment
d) Pyrethroids do not persist in the environment

Answer 14

a) chlorinated hydrocarbons are highly lipid soluble compounds with the tendency to persist in the environment
d) Pyrethroids do not persist in the environment (rapid degradation in the body and in environment)

Question 15

choose the correct statements:

a) the primary responsibility for food safety rests with the food safety authorities
b) the primary responsibility for food safety rests with the food producers
c) the conditions and rules of food hygiene primarily aim at achieving adequate food quality
d) the conditions and rules of food hygiene primarily aim at achieving adequate food safety

Answer 15

a) the primary responsibility for food safety rests with the food safety authorities
d) the conditions and rules of food hygiene primarily aim at achieving adequate food safety

Question 16

choose the correct statements:

a) Emergency slaughter involved the urgent bleeding of animals being suspected of infection
b) Emergency slaughter means the urgent bleeding or healthy, injured animals
c) Immediate slaughter involves the slaughter of animals being suspected of infection
d) immediate slaughter means the urgent bleeding of healthy, injured animals

Answer 16

b) Emergency slaughter means the urgent bleeding or healthy, injured animals
c) Immediate slaughter involves the slaughter of animals being suspected of infection

Question 17

choose the correct answer:

a) the use of liquid smoke must be indicated on the product

b )during smoking the temperature of the wood cannot be over 400˚C

c) during smoking the temperature of the wood cannot be under 400˚C
d) the durability of the cooked-smoked products is mainly due to the smoking process

Answer 17

a) the use of liquid smoke must be indicated on the product
d) the durability of the cooked-smoked products is mainly due to the smoking process

Question 18

which one is microbial growth inhibition test?

a) ROSA
b) Delvotest
c) KIS
d) snap test

Answer 18

b) Delvotest
c) KIS

Question 19

choose the correct statements:

a) only low conductivity broth may be used for impedance measurement

b )only low conductivity broth should be used for redox potential measurement

c )the endotoxin is a lipopolysaccharide from the cell wall of a gram - bacteria

d) the endotoxin is a lipopolysaccharide from the cell wall of a gram + bacteria

Answer 19

a) only low conductivity broth may be used for impedance measurement

c )the endotoxin is a lipopolysaccharide from the cell wall of a gram - bacteria

Question 20

choose the correct statements:

a) the frankfurters distributed in shops/ supermarkets are not heat treated therefore cannot be eaten cold

b )the frankfurters distributed in shops/ supermarkets are already heat treated therefore can be eaten cold

c) the frankfurters distributed in shops/ supermarkets are not always heat treated
d) the frankfurters distributed in shops/ supermarkets are already heat treated, we heat them up only for better consumer experience

Answer 20

b )the frankfurters distributed in shops/ supermarkets are already heat treated therefore can be eaten cold

d) the frankfurters distributed in shops/ supermarkets are already heat treated, we heat them up only for better consumer experience

Question 21

choose the correct statements:

a) control of proper identification of critical control points is a major element of the GHP audit

b )control of proper identification of critical control points is a major element of the HACCP audit

c )the poultry meat put on the market without identification marking shall be regarded as illegal distribution

d) the poultry meat put on the market without health marking (meat stamp) shall be regarded as an illegal distribution

Answer 21

b )control of proper identification of critical control points is a major element of the HACCP audit

c )the poultry meat put on the market without identification marking shall be regarded as illegal distribution

Question 22

choose the correct statements:

a) the EU legislation does not quantify the frequency of official controls
b) According to the corresponding EU legislation food processing establishment shall be controlled at least annually

c )conformity of the monitoring procedures with critical limits is a major element of the GHP audit

d )conformity of the monitoring procedures with critical limits is a major element of the HACCP

Answer 22

a) the EU legislation does not quantify the frequency of official controls

d )conformity of the monitoring procedures with critical limits is a major element of the HACCP

Question 23

choose the correct statement:

a) the primary objective of pasteurisation is to destroy all forms of pathogenic bacteria
b) the primary objective of pasteurisation is to destroy the vegetative forms of pathogenic bacteria

c )Pasteurisation is a heat treatment performed at temperature below 100˚C

d) Pasteurisation is a heat treatment performed at temperature above 100˚C

Answer 23

b) the primary objective of pasteurisation is to destroy the vegetative forms of pathogenic bacteria

c )Pasteurisation is a heat treatment performed at temperature below 100˚C

Question 24

choose the correct statements:

a) milk collecting centres are not subject to approval because these are parts of the primary production

b )milk houses are not subject to approval because these are parts of the primary production

C) wholesale cold stores are subject to approval

d) wholesale cold stores are not subject to approval

Answer 24

b )milk houses are not subject to approval because these are parts of the primary production

C) wholesale cold stores are subject to approval

Question 25

which of these cheese types are hard and full-fat cheese? ## Footnote a) Cheddar b) Mozzarella c) feta d) Emmental

Answer 25

a) Cheddar d) Emmental

Question 26

what applied heat treatment parameters were not tolerable for enterobacterium multiplication based on VRBG agar during our practicals? ## Footnote a) 60˚C for 30 mins b) 80˚C for 20 mins c) 90˚C for 5 mins d) only boiling water

Answer 26

a) 60˚C for 30 mins b) 80˚C for 20 mins

Question 27

what is typical for Hungarian Trappist cheese made also during the practical? ## Footnote a) Rennet coagulated b) acid coagulated c) prespressing under whey d) irregular holes

Answer 27

a) Rennet coagulated c) prespressing under whey

Question 28

# choose the correct statements: a)when applying immersion chilling the maximum water temperature at the point of outlet is 16˚c b )when applying immersion chilling the maximum water temperature at the point of outlet is 4˚C c) chilling is a critical step for poultry slaughter in terms of HACCP d) Evisceration is a critical step of poultry slaughter in terms of HACCP

Answer 28

b )when applying immersion chilling the maximum water temperature at the point of outlet is 4˚C c) chilling is a critical step for poultry slaughter in terms of HACCP

Question 29

# choose the correct statements: a) cheese made from raw milk may pose higher microbiological risk than those made from pasturised milk b) cheese made from raw milk may pose lower microbiological risk than those made from pasteurised milk c) Early blowing of semi hard cheeses resulting in many small holes are caused by clostridia d) Early blowing of semi-hard cheeses resulting in many small holes are caused by coliforms

Answer 29

a) cheese made from raw milk may pose higher microbiological risk than those made from pasturised milk d) Early blowing of semi-hard cheeses resulting in many small holes are caused by coliforms

Question 30

# choose the correct statement: a) buttermilk is a byproduct of churning b) buttermilk cannot be separated by washing c) physical ripening of cream results in sour butter d) biological ripening of cream results in sour butter

Answer 30

a) buttermilk is a byproduct of churning d) biological ripening of cream results in sour butter

Question 31

# choose the correct statements: a) phytotoxins are biotoxins produced by micro algae b) phytotoxins are biotoxins produced by moulds c) solanine mainly occurs in potatoes d) solanine mainly occurs in stone fruits

Answer 31

a) phytotoxins are biotoxins produced by micro algae c) solanine mainly occurs in potatoes

Question 32

# choose the correct statements: a) patulin may be produced mostly in fruits causing the contamination of apple juices b) zearalenone may be produced mostly in fruits causing the contamination of apple juices c) fumonisins can be produced mainly on oilseeds d) Fumonisins can be produced mainly on damaged kernels of maize

Answer 32

a) patulin may be produced mostly in fruits causing the contamination of apple juices d) Fumonisins can be produced mainly on damaged kernels of maize

Question 33

# choose the correct statements: a) in general, the water activity demand of gram positive bacteria is higher than the gram negative ones b) In general, the water activity demand of gram negative bacteria is higher than the gram positive ones c) In general, the water activity demand of bacteria is higher than yeasts d) in general, the water activity of bacterial is lower than yeasts

Answer 33

b) In general, the water activity demand of gram negative bacteria is higher than the gram positive ones c) In general, the water activity demand of bacteria is higher than yeasts

Question 34

# choose the correct statements: a) campylobacter usually form a biofilm on the surfaces b) L. monocytogenes usually form a biofilm on the surfaces c) the clinical symptoms caused by L. monocytogenes in humans are characterised mostly by extra intestinal signs d) the clinical signs caused by monocytogenes in humans are characterised mostly by intestinal signs

Answer 34

b) L. monocytogenes usually form a biofilm on the surfaces c) the clinical symptoms caused by L. monocytogenes in humans are characterised mostly by extra intestinal signs

Question 35

# choose the correct statement: a) for quick curing, nitrate-containing salt mix is used b )for quick curing, nitrite containing salt mix is used c )the products prepared by slow curing are microbiologically more stable d) the products prepared by quick curing are microbiologically more stable

Answer 35

b )for quick curing, nitrite containing salt mix is used c )the products prepared by slow curing are microbiologically more stable

Question 36

# choose the correct statements: a) In the EU, nitroimidazoles are prohibited for growth promotion, but can be used for therapy in food-producing animals b )In the EU, nitroimidazoles are prohibited for use in food producing animals c) Beta agonists are illegal growth promoters, but can be used for therapy d) beta agonists are not allowed for use in food producing animals, at all

Answer 36

b )In the EU, nitroimidazoles are prohibited for use in food producing animals c) Beta agonists are illegal growth promoters, but can be used for therapy

Question 37

# choose the correct statements: a) water activity means total water content of foods b) water activity means the free, chemically unbound water content of foods c) water activity of foods is characterised by the aw value d) water activity of foods is characterised by the Eh value

Answer 37

b) water activity means the free, chemically unbound water content of foods c) water activity of foods is characterised by the aw value

Question 38

# choose the correct statements: a) milk fat occurs in the milk plasma in the form of colloidal micelles b) milk fat occurs in the milk plasma in the form of globules c) caseins can be found in the milk in the form of globules d) caseins can be found in the milk in the form of colloidal micelles

Answer 38

b) milk fat occurs in the milk plasma in the form of globules d) caseins can be found in the milk in the form of colloidal micelles

Question 39

which substance can be measured in the fishery product if there is doubt about freshness? ## Footnote a) total volatile basic nitrogen b) ciguatoxin c) tetrodotoxin d) trimethylamine-nitrogen

Answer 39

a) total volatile basic nitrogen d) trimethylamine-nitrogen

Question 40

# choose the correct statements: a) yogurt may contain probiotic bacteria b) yogurt is made with mesophilic starter culture c )yogurt can be set-type and stirred type d) after yogurt fermentation there is no need for ageing in the fridge

Answer 40

a) yogurt may contain probiotic bacteria c )yogurt can be set-type and stirred type

Question 41

# choose the correct statements: a) Caseins are produced in the udder b )caseins originate from the blood c) caseins remain in solution during sour coagulation d) whey proteins remain in solution during sour coagulation

Answer 41

a) Caseins are produced in the udder d) whey proteins remain in solution during sour coagulation

Question 42

# choose the correct statements: a) pigs can be health marked before the results of the trichinella are available b) pigs must not be health marked before the results of the trichinella are available c) Pig meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption d) poultry meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption

Answer 42

a) pigs can be health marked before the results of the trichinella are available c) Pig meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption

Question 43

# choose the correct statements: a) if trichinellosis is diagnosed at the post-mortem meat inspection the whole carcass shall be condemned b )If trichenellosis is diagnosed at the post-mortem meat inspection the affected parts shall be condemned and the other parts are fit for human consumption after freezing c) Ig hydatid cyst of echinococcus granulosus are found in the liver only the affected organ shall be condemned d) If hydatid cyst of echinococcus granulosus are found in the liver the whole carcass shall be declared unfit for human consumption

Answer 43

b )If trichenellosis is diagnosed at the post-mortem meat inspection the affected parts shall be condemned and the other parts are fit for human consumption after freezing c) Ig hydatid cyst of echinococcus granulosus are found in the liver only the affected organ shall be condemned

Question 44

# choose the correct statements: a) the meat emaciated animals can be used for human consumption after heat treatment if the causative agent is zoonotic b) the meat of an emaciated animal is unfit for human consumption irrespective of other aspects c) in case of sex odour of pork the meat can be used for human consumption after heat treatment only d )in case of sex odour of port the whole carcass shall be declared unfit for human consumption

Answer 44

b) the meat of an emaciated animal is unfit for human consumption irrespective of other aspects d )in case of sex odour of port the whole carcass shall be declared unfit for human consumption

Question 45

# choose the correct statements: a) if foot and mouth is confirmed at the slaughter house all susceptible animals present at the slaughter shall be slaughtered according to the rule of immediate slaughter b )if foot and mouth disease is confirmed at the slaughter house all susceptible animals present shall be killed c )the meat inspection significance of foot and mouth disease is due to the strong zoonotic potential of its causative agent d )the meat inspection significance of foot and mouth disease is due too the highly contagious nature of its causative agent

Answer 45

b )if foot and mouth disease is confirmed at the slaughter house all susceptible animals present shall be killed ## Footnote d )the meat inspection significance of foot and mouth disease is due too the highly contagious nature of its causative agent

Question 46

# choose the correct statements: a) the meat ageing in poultry is faster than in pigs b )the meat ageing in pigs is faster than in poultry c) the meat ageing of cattle is faster than in pigs d) the meat ageing of pigs is faster than in cattle

Answer 46

a) the meat ageing in poultry is faster than in pigs d) the meat ageing of pigs is faster than in cattle

Question 47

# choose the correct statement: a) if paratuberculosis is diagnosed at the meat inspection only the affected organs shall be condemned b )if paratuberculosis is diagnosed at the meat inspection the whole carcass is condemned c )if leptospirosis is diagnosed at the meat inspection only the affected organs shall be condemned d) if leptospirosis is diagnosed at the meat inspection the whole carcass shall be condemned

Answer 47

b )if paratuberculosis is diagnosed at the meat inspection the whole carcass is condemned d) if leptospirosis is diagnosed at the meat inspection the whole carcass shall be condemned

Question 48

# choose the correct statements: a) Q fever has a meat inspection significance only in cattle b) Q fever has a meat inspection significance mainly in pigs c) If Q fever is diagnosed at the meat inspection only the affected organs shall be condemned d) if Q fever is diagnosed a the meat inspection the whole carcass shall be condemned

Answer 48

a) Q fever has a meat inspection significance only in cattle d) if Q fever is diagnosed a the meat inspection the whole carcass shall be condemned

Question 49

# choose the correct statements: a) the health mark (meat stamp) may still be replaced in wholesale establishments before the meat gets into the retail shops b )the health mark (meat stamp) must not be replaced in wholesale establishments before the meat gets into retail shops c) in re-wrapping centres the re-wrapped product shall be marked with the identification marking of the re-wrapping establishment d) in re-wrapping centres the re-wrapped product shall be marked with its original identification mark

Answer 49

b )the health mark (meat stamp) must not be replaced in wholesale establishments before the meat gets into retail shops c) in re-wrapping centres the re-wrapped product shall be marked with the identification marking of the re-wrapping establishment

Question 50

mark the correct statements: ## Footnote a) in restaurants raw milk can only be used after boiling b )in restaurants raw milk can also be served c) in restaurants hunted unskilled wild game can also be processed if the establishment has the necessary licence d) In restaurants it is not allowed to process hunted unskilled game

Answer 50

a) in restaurants raw milk can only be used after boiling c) in restaurants hunted unskilled wild game can also be processed if the establishment has the necessary licence

Question 51

# choose the correct statements: a) in cattle, the last 4 metres of ileum and the caecum are classified as SRM regarding the intestinal tract b) in cattle, the whole intestinal tract is classed as SRM c) in sheep the whole intestinal tract is classed as SRM d )in sheep, only the ileum is classed as SRM regarding the intestinal tract

Answer 51

a) in cattle, the last 4 metres of ileum and the caecum are classified as SRM regarding the intestinal tract d )in sheep, only the ileum is classed as SRM regarding the intestinal tract

Question 52

mark the correct statements: ## Footnote a) clostridium botulinum spores surviving in the honey may germinate and cause toxic-infection in infants b) clostridium botulinum spores surviving in honey cannot germinate in the intestines of infants c )wine is safe in microbiological terms as pathogenic bacteria cannot survive in it d) depending on the environment conditions, listeria monocytogenes can survive in the wine posing a food safety risk

Answer 52

a) clostridium botulinum spores surviving in the honey may germinate and cause toxic-infection in infants c )wine is safe in microbiological terms as pathogenic bacteria cannot survive in it

Question 53

# choose the correct statements: a) as part of the routine meat inspection of cattle \>8 months old, liver shall be inspected by incision b) as part of the routine meat inspection of cattle \>8 months old, liver shall be inspected visually c) as part of the routine meat inspection of cattle \>8 months old, the trachea shall be opened lengthways d )as part of the routine meat inspection of cattle \>8 months old, the trachea shall be inspected visually

Answer 53

b) as part of the routine meat inspection of cattle \>8 months old, liver shall be inspected visually d )as part of the routine meat inspection of cattle \>8 months old, the trachea shall be inspected visually

Question 54

# choose the correct statements: a) rodding means the ligation of the oesophagus before the rumen b )rodding means the ligation of the rectum in order to prevent faecal contamination c) in cattle the spinal cord is classed as SRM irrespective of the animals age d) in cattle the spinal cord is classed as SRM in animals \> 12 months old

Answer 54

a) rodding means the ligation of the oesophagus before the rumen d) in cattle the spinal cord is classed as SRM in animals \> 12 months old

Question 55

# choose the correct statements: a) in the case of a single, localised cyst of cystircercosis in cattle only the affected parts shall be condemned and other parts may be declared fit for human consumption after cold treatment b) in the case of a single, localised cyst of cystircercosis in cattle only the affected parts shall be condemned and other parts may be declared fit for human consumption without cold treatment c) classical swine fever is a viral disease of high human and animal health significance d) humans are not susceptible to the causative agent of classical swine fever

Answer 55

a) in the case of a single, localised cyst of cystircercosis in cattle only the affected parts shall be condemned and other parts may be declared fit for human consumption after cold treatment d) humans are not susceptible to the causative agent of classical swine fever

Question 56

# choose the correct statement: a) in case of food poisoning the causative agent produces exotoxin in the food b )in case of food poisoning the causative agent produces exotoxin in the GI tract c )in case of toxico-infection the causative agent produces exotoxin in the food d )in case of toxico-infection the causative agent produces exotoxin in the GI tract

Answer 56

a) in case of food poisoning the causative agent produces exotoxin in the food d )in case of toxico-infection the causative agent produces exotoxin in the GI tract

Question 57

# choose the correct statements: a) in case of BSE, diseased animals shall be slaughtered at a designated slaughterhouse according to the rules of immediate slaughter b )In the case of BSE, diseased animals shall be killed at designated slaughterhouse c) the definitive hosts of cestodes causing bovine cysticercosis is the man d) the definitive hosts of cestodes causing bovine cysticercosis are carnivores

Answer 57

b )In the case of BSE, diseased animals shall be killed at designated slaughterhouse c) the definitive hosts of cestodes causing bovine cysticercosis is the man

Question 58

# choose the correct statements: a) In the EU, its is member states competence to determine their official organisation b) in the EU, the official control organisations are defined in the official control regulation c )In the EU, it is member states competence to define the methods of official control d) in the EU, the methods of official control are defined in the official control regulation

Answer 58

a) In the EU, its is member states competence to determine their official organisation d) in the EU, the methods of official control are defined in the official control regulation

Question 59

what is the maximum amount of colonies that can be counted? ## Footnote a) 150 colonies/ Petri dish b) 300 colonies/ Petri dish c) 150 colonies/ membrane d) 300 colonies/ membrane

Answer 59

b) 300 colonies/ Petri dish c) 150 colonies/ membrane

Question 60

what is the definition of migration and penetration in packaging? ## Footnote a) migration means that a component directs from the packaging to the product b )migration means that a component directs from the product to the packaging c) penetration means that a component directs from the packaging to the product d) penetration means that a component directs from the product to the packaging

Answer 60

a) migration means that a component directs from the packaging to the product d) penetration means that a component directs from the product to the packaging

Question 61

for which plants is registration not sufficient (subject to authorisation)? ## Footnote a) slaughterhouse b) small scale fruit slicer c) large scale fruit slicer d) cold store

Answer 61

a) slaughterhouse d) cold store

Question 62

which of the following statements is true about PSE meat? a) the PH of the meat is slightly alkaline b )usually caused by chronic stress c )fit for human consumption d) there is a rapid PH decrease during the ageing process

Answer 62

c) fit for human consumption d) there is a rapid PH decrease during the ageing process

Question 63

for which food is the annual sample number determined based on the production figures of the previous year? ## Footnote a) swine b) cattle c) broiler chickens d) Honey

Answer 63

c) broiler chickens d) Honey

Question 64

# choose the correct statements: a) the complementary bacteriological meat inspection includes the examination of at least seven samples from each animal b )the complementary bacteriological meat inspection includes the examination of at least two samples from the neck skin c) if imperfect bleeding is diagnosed the meat can be used for human consumption after heat treatment only d) if imperfect bleeding is diagnosed the whole carcass shall be declared unfit for human consumption

Answer 64

a) the complementary bacteriological meat inspection includes the examination of at least seven samples from each animal d) if imperfect bleeding is diagnosed the whole carcass shall be declared unfit for human consumption

Question 65

# choose the correct statements: a) basic document of the intra-community trade of foodstuffs in the EU is the common health entry document (CHED) b) basic document of the international trade of foodstuff imported from third countries is the common health entry document (CHED) c) Foodstuff of animal origin can enter the territory of the EU through border inspection posts only d) Food stuff of animal origin can move in the territory of the EU through border inspection posts only

Answer 65

b) basic document of the international trade of foodstuff imported from third countries is the common health entry document (CHED) c) Foodstuff of animal origin can enter the territory of the EU through border inspection posts only

Question 66

# choose the correct statements: a) cracked eggs must not be used for human consumption b) cracked eggs can only be used for manufacture of heat-treated egg products c) Eggs containing blood or meat spots must not be used for human consumption at all d) Eggs containing blood or meat spots can only be used for manufacture of heat-treated egg products

Answer 66

b) cracked eggs can only be used for manufacture of heat-treated egg products d) Eggs containing blood or meat spots can only be used for manufacture of heat-treated egg products

Question 67

# choose the correct statement: a) spoilage is a profound qualitative change in the feed b) spoilage is a profound safety change of the food c) microbiological spoilage is mostly caused by bacteria and moulds d) microbiological spoilage is mostly caused by bacteria and viruses

Answer 67

a) spoilage is a profound qualitative change in the feed c) microbiological spoilage is mostly caused by bacteria and moulds

Question 68

# choose the correct statement: a) food hygiene is the basic system of establishing and guaranteeing food safety b) food quality is the basic system of establishing and guaranteeing food hygiene c) food hygiene requirements and tools also refer to the primary production d) food hygiene requirements and tools do not refer to the primary production

Answer 68

a) food hygiene is the basic system of establishing and guaranteeing food safety c) food hygiene requirements and tools also refer to the primary production

Question 69

# choose the correct statement: a) the spoilage of fresh meat is mainly caused by aerobic psychotropic bacteria b) the spoilage of fresh meat is mainly caused by anaerobic mesophilic bacteria c) the spoilage of raw cured meat products is mostly caused by microorganisms with a higher water activity d) the spoilage of raw cured meat products is mostly caused by microorganisms with low water activity

Answer 69

a) the spoilage of fresh meat is mainly caused by aerobic psychotropic bacteria c) the spoilage of raw cured meat products is mostly caused by microorganisms with a higher water activity

Question 70

# choose the correct statement: a) the official veterinarian shall perform individual meat inspection of fish b )the official veterinarian shall perform the meat inspection of fish on a batch basis only c )Scombrotoxicosis is due to the formation of large amounts of biogenic amines by spoilage bacteria d) scombrotoxicosis is due to the presence of marine biotoxins in the flesh

Answer 70

b )the official veterinarian shall perform the meat inspection of fish on a batch basis only c )Scombrotoxicosis is due to the formation of large amounts of biogenic amines by spoilage bacteria

Question 71

in which cases is the carcass unfit for human consumption? ## Footnote a) leanness b) icterus/ jaundice c) insufficient bleeding d) DFD meat

Answer 71

b) icterus/ jaundice c) insufficient bleeding

Question 72

which product belongs to the primary products? ## Footnote a) raw milk b) dairy products c) egg d) sausage

Answer 72

a) raw milk c) egg

Question 73

which information is part of the producer code on the eggshell? ## Footnote a) the approval number of the egg packing centre b) the registration number of the laying hen farm c) EC (European community) b) the registration number of the laying hen farm

Answer 73

b) the registration number of the laying hen farm b) the registration number of the laying hen farm

Question 74

which investigation must be performed during the official control of bivalves? ## Footnote a) faecal contamination of the production area b) measurement of histamine concentration c) biotoxin content of the flesh of bivalves d )measurement of mercury concentration

Answer 74

a) faecal contamination of the production area c) biotin content of the flesh of bivalves

Question 75

# choose the correct statement: a) during meat ageing the meat water holding capacity of proteins decreases due to the PH reduction b )during meat ageing the water holding capacity of proteins increases due to the PH reduction c) After bleeding the PH of the muscle tissue of cattle decreases faster due to the final PH than in pigs d )after bleeding the PH of the muscle tissue of pigs decreases faster due to the final PH than in cattle

Answer 75

a) during meat ageing the meat water holding capacity of proteins decreases due to the PH reduction ## Footnote d )after bleeding the PH of the muscle tissue of pigs decreases faster due to the final PH than in cattle

Question 76

# choose the correct answer: a) lactoscan equipment is used to perform microbial growth inhibition test b )lactoscan equipment is used by the raw milk reception mainly for the determination of milk fat and protein which is important for the price quotation of milk c) lactoscan equipment is used to determine the total plate count of the received raw milk d) Lactoscan equipment is not just for the raw milk but it is also applied in case of analysing already heat treated milk during manufacture of the dairy products

Answer 76

b )lactoscan equipment is used by the raw milk reception mainly for the determination of milk fat and protein which is important for the price quotation of milk d) Lactoscan equipment is not just for the raw milk but it is also applied in case of analysing already heat treated milk during manufacture of the dairy products

Question 77

which methods may be used for determining the water added to the milk (possible food alteration): ## Footnote a) Alcohol test b )Density measurement c) Peroxidase test d) measuring the freezing point

Answer 77

b )Density measurement d) measuring the freezing point

Question 78

what is the role of nitrite in cured meat products? ## Footnote a) it is prohibiting the growth of germs of colostrum botulinum b )it causes a red colour to the cured meat, which is NOT heat resistant c )it has an antioxidant effect and decreases the possibility of rancidity d) it has no role since it is not allowed to apply in the EU

Answer 78

a) it is prohibiting the growth of germs of colostrum botulinum c )it has an antioxidant effect and decreases the possibility of rancidity

Question 79

which of the following statements are true? ## Footnote a) the E. coli produces Beta-galactosidase enzyme b )the E. coli produced beta-glucoronidase enzyme c) the E. coli are able to survive 60˚C for 30 mins d) the E. coli are UV fluorescent

Answer 79

a) the E. coli produces Beta-galactosidase enzyme b )the E. coli produced beta-glucoronidase enzyme

Question 80

# choose the correct statements: a) in the food law the hunted wild game is considered a primary product such as live animals b) in the food law the hunted wild game is considered an unprocessed product such as fresh meat c) Ante mortem inspection of hunted wild game shall be performed by a veterinarian d) ante mortem inspection of the hunted wild game shall be performed by the hunter

Answer 80

a) in the food law the hunted wild game is considered a primary product such as live animals d) ante mortem inspection of the hunted wild game shall be performed by the hunter

Question 81

what is the difference between food industrial by-products and waste? ## Footnote a) it is not generated inevitably b )Exclusively legal requirements may decide on it c )rules of food hygiene strictly apply to its further fate d )not to be treated within the plant

Answer 81

a) it is not generated inevitably c )rules of food hygiene strictly apply to its further fate

Question 82

which if the following are true for trichinella examination? ## Footnote a) faecal samples are used b )muscle samples are used c) the basis of examination is the detection of trichinella larvae d) in the slaughterhouse maximum 5 animals must be sampled daily

Answer 82

b )muscle samples are used c) the basis of examination is the detection of trichinella larvae

Question 83

which of the following eggs can be suitable for human consumption? ## Footnote a) cracked b) contaminated shell c) blood ring d) mixed content

Answer 83

a) cracked b) contaminated shell

Question 84

what are the advantages of combining chromatographic and mass spectrometric methods? ## Footnote a) more reliable qualitative analysis b) more sensitive quantitative analysis c ) more cost effective procedures d) all statements are true

Answer 84

a) more reliable qualitative analysis b) more sensitive quantitative analysis

Question 85

which organic acid and what PH was applied successfully during our practicals? ## Footnote a) Formic acid b) PH6.5 c) Sorbic acid d) PH 4.5

Answer 85

c) Sorbic acid d) PH 4.5

Question 86

# choose the correct statements: a) in most European countries single uniform food chain control authority is involved in the official food control b) In Hungary, there is a single uniform food chain control authority c )in most European countries a single uniform food chain control authority is involved in the official food control d) In most European countries multiple authorities with shared responsibilities are involved in the official food control

Answer 86

b) In Hungary, there is a single uniform food chain control authority d) In most European countries multiple authorities with shared responsibilities are involved in the official food control

Question 87

# choose the correct statements: a) in the case of suspected anthrax infection, an immediate slaughter of affected animals should be ordered b )in the case of suspected anthrax infection, the animals must not be slaughtered c) In case of suspicion of paratuberculosis, the animals suspected of being infected can be slaughtered unconditionally at the slaughterhouse d) In case of suspicion of paratuberculosis, the animals suspected of being infected must be slaughtered separately at slaughterhouses

Answer 87

b )in the case of suspected anthrax infection, the animals must not be slaughtered d) In case of suspicion of paratuberculosis, the animals suspected of being infected must be slaughtered separately at slaughterhouses

Question 88

# choose the correct statements: a) surface contamination of eggs shall be removed by washing in the egg packing centres b )surface contamination of eggs must not be removed by washing in the egg packing centres c) candling shall be performed only at those farms that deliver eggs for direct sale on the market d) candling shall be performed at all farms that produce eggs for human consumption

Answer 88

b )surface contamination of eggs must not be removed by washing in the egg packing centres c) candling shall be performed only at those farms that deliver eggs for direct sale on the market

Question 89

# choose the correct statement: a) Any hunted large game shall be eviscerated on the spot as soon as possible b )the hunted large game shall be eviscerated in the game collection centre c) the hunted large game shall be skinned on the spot d) the hunted game must not be skinned on the spot

Answer 89

a) Any hunted large game shall be eviscerated on the spot as soon as possible d) the hunted game must not be skinned on the spot

Question 90

# choose the correct statements: a) the routine Post-mortem inspection of adult cattle is performed by visual inspection only b) the routine post-mortem meat inspection of pigs is performed by visual inspection only c )as part of the routine meat inspection of pigs, the submaxillary lymph nodes shall be sliced d) In pigs, the submaxillary lymph nodes shall be inspected by incision

Answer 90

b) the routine post-mortem meat inspection of pigs is performed by visual inspection only d) In pigs, the submaxillary lymph nodes shall be inspected by incision

Question 91

# choose the correct statements: a) as part of the routine meat inspection of pigs, the bronchial and mediastinal lymph nodes shall be sliced b )as part of the routine meat inspection of cattle \>8 months old, the bronchial and the mediastinal lymph nodes shall be sliced c )as part of the routine meat inspection of cattle \>8 months old, the heart shall be opened lengthways d) as part of the routine meat inspection of pigs, the heart shall be opened lengthways

Answer 91

b )as part of the routine meat inspection of cattle \>8 months old, the bronchial and the mediastinal lymph nodes shall be sliced c )as part of the routine meat inspection of cattle \>8 months old, the heart shall be opened lengthways

Question 92

# choose the correct statements: a) one of the decisions concerning the meat is the conditional fitness for human consumption b) the meat can be declared fit for human consumption after treatment c) in poultry, the fact that the meat is fit for human consumption is expressed by the application of the identity mark d) In poultry, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamp)

Answer 92

b) the meat can be declared fit for human consumption after treatment c) in poultry, the fact that the meat is fit for human consumption is expressed by the application of the identity mark

Question 93

# choose the correct statement: a) S. aureus may also be excreted with the milk during the subclinical stadium of mastitis b )S. aureus is not excreted with the milk during the subclinical stadium of mastitis c) the heat resistance of mycobacterium paratuberculosis is lower than that of M. bovis d) the heat resistance of M. paratuberculosis is higher than that of M. bovis

Answer 93

a) S. aureus may also be excreted with the milk during the subclinical stadium of mastitis d) the heat resistance of M. paratuberculosis is higher than that of M. bovis

Question 94

# choose the correct statement: a) Alkaline phosphatase test can be used for determining the effectiveness of high-temperature short time (HTST) pasteurisation b )peroxidase test can be used for determine the effectiveness of HTST pasteurisation c) Alkaline phosphatase is inactivated at 72˚C within 15 seconds d) peroxidase is inactivated at 72˚C within 15 seconds

Answer 94

a) Alkaline phosphatase test can be used for determining the effectiveness of high-temperature short time (HTST) pasteurisation c) Alkaline phosphatase is inactivated at 72˚C within 15 seconds

Question 95

# choose the correct statement: a) combined preservation is based on the hurdle concept b) combined preservation is based on the hazard analysis concept c) In protective atmospheric packaging, oxygen is partly replaced by carbon dioxide and nitrogen d )in protective atmosphere packaging, carbon dioxide is partly replaced by oxygen and nitrogen

Answer 95

a) combined preservation is based on the hurdle concept c) In protective atmospheric packaging, oxygen is partly replaced by carbon dioxide and nitrogen

Question 96

# choose the correct statement: a) Aflatoxin-producing mould species may occur also in Central Europe, but do not produce toxins under these climatic conditions b )Aflatoxin-producing mould species may also occur in Central Europe and can also produce toxins due to the climatic change c) Ochratoxins can be produced under hot climatic conditions d) Ochratoxins are also produced under temperate climate conditions

Answer 96

b )Aflatoxin-producing mould species may also occur in Central Europe and can also produce toxins due to the climatic change d) Ochratoxins are also produced under temperate climate conditions

Question 97

# choose the correct statements: a) the minimum water activity of campylobacters is lower than that os salmonellae b) the minimum water activity of campylobacters is higher than that of salmonellae c) campylobacters are thermophilic bacteria that cannot grow below 30˚C d) Campylobacters are psychrophilic bacteria that can still grow below 5˚C

Answer 97

b) the minimum water activity of campylobacters is higher than that of salmonellae c) campylobacters are thermophilic bacteria that cannot grow below 30˚C

Question 98

# choose the correct statements: a) food safety expresses that the food is harmless for human consumption b) food hygiene expresses that the food is harmless for human consumption c )food safety includes the conditions and measures needed to establish the safety of our foods d) food hygiene includes the conditions and measures needed to establish the safety of our foods

Answer 98

a) food safety expresses that the food is harmless for human consumption d) food hygiene includes the conditions and measures needed to establish the safety of our foods

Question 99

# choose the correct statements: a) the D value is the time needed to a decimal reduction of the live cell count b) the D value is the temperature increase necessary for a ten fold reduction of the thermal death time c )the z value is the time needed to a decimal reduction of the live cell count d) the z value is the temperature increase necessary for a ten fold reduction of the thermal death time

Answer 99

a) the D value is the time needed to a decimal reduction of the live cell count d) the z value is the temperature increase necessary for a ten fold reduction of the thermal death time

Question 100

# choose the correct statements: a) the HACCP plan should be established - and product - specific b )the GHP plan should be established - and product -specific c) the GHP concept focuses on the hazards not properly manageable by the HACCP d) the HACCP concept focuses on the hazards not properly manageable by GHP

Answer 100

a) the HACCP plan should be established - and product - specific d) the HACCP concept focuses on the hazards not properly manageable by GHP

Question 101

# choose the correct statements: a) in general, the heat resistance of microorganisms reduces as the water activity decreases b) in general, the heat resistance of microorganisms increases as the water activity decreases c )the heat resistance of microbes is the lowest at the PH optimum of their growth d) the heat resistance of microbes is the highest at the PH optimum for their growth

Answer 101

b) in general, the heat resistance of microorganisms increases as the water activity decreases d) the heat resistance of microbes is the highest at the PH optimum for their growth

Question 102

# choose the correct statements: a) in food processing plants water of drinking water quality shall be used for hand washing and cleaning, as well b) In food processing plants water of drinking water of non-potable quality can be used for hand washing and cleaning c) Equipment surfaces coming into direct contact with food shall be easy to clean and disinfect d) Equipment surfaces coming into contact with food shall be sterile

Answer 102

a) in food processing plants water of drinking water quality shall be used for hand washing and cleaning, as well c) Equipment surfaces coming into direct contact with food shall be easy to clean and disinfect

Question 103

# choose the correct statement: a) the redox potential of fresh meat is higher than that of minced meat b )the redox potential of fresh meat is lower than that of minced meat c )in general, the PH optimum of bacterium is lower than that of moulds d )In general, the PH optimum of bacterium is higher than that of moulds

Answer 103

b )the redox potential of fresh meat is lower than that of minced meat d )In general, the PH optimum of bacterium is higher than that of moulds

Question 104

# choose the correct statements: a) the efficacy of iodophors is increased by the elevation of temperature b )the efficacy of iodophors is decreased by the elevation of temperature c )the cation-active tensides exhibit pronounced disinfecting properties d )the anion-active tensides exhibit pronounced disinfecting properties

Answer 104

b )the efficacy of iodophors is decreased by the elevation of temperature c )the cation-active tensides exhibit pronounced disinfecting properties

Question 105

# choose the correct statements: a) food chain and animal foodstuff does not include the farm and feed industry b )Food chain and animal foodstuffs also includes the farm and feed industry c )food safety is based primarily on consumer expectations d )Food quality is based primarily on consumer expectations

Answer 105

b )Food chain and animal foodstuffs also includes the farm and feed industry d )Food quality is based primarily on consumer expectations

Question 106

# choose the correct statements: a) the ineffective dose of campylobacters is high, at least 10 000 cells are needed to induce disease in humans b )the ineffective dose of campylobacters is low, even 100-500 bacterial cells can cause disease in humans c) the ineffective dose of campylobacters is higher than that of salmonellae d) the ineffective dose of campylobacters is lower than that of salmonellae

Answer 106

b )the ineffective dose of campylobacters is low, even 100-500 bacterial cells can cause disease in humans d) the ineffective dose of campylobacters is lower than that of salmonellae

Question 107

# choose the correct statements: a) the infective dose of salmonellae is low, even 100-500 organisms may induce disease in humans b )the ineffective dose of campylobacters is low, even 100-500 bacteria may induce disease in humans c) the infective dose of EHEC strains is lower than that of other E. coli strains d) the infective dose of EHEC strains is higher than that of other E. coli strains

Answer 107

b )the ineffective dose of campylobacters is low, even 100-500 bacteria may induce disease in humans ## Footnote c) the infective dose of EHEC strains is lower than that of other E. coli strains

Question 108

# choose the correct statements: a) botulinum toxin is a neurotoxin that causes a flaccid paralysis of the muscles b) Botulinum toxin ia an emetic toxin that can cause GI signs c )the emetic toxin of Bacillus cereus is heat sensitive d) the diarrheic toxin of bacillus cereus is heat sensitive

Answer 108

a) botulinum toxin is a neurotoxin that causes a flaccid paralysis of the muscles d) the diarrheic toxin of bacillus cereus is heat sensitive

Question 109

# choose the correct statements: a) Listeria monocytogenes is psychrophilic bacterium b )Listeria monocytogenes is a mesophilic bacterium c) salmonella enteritidis is a psychrophilic bacterium d) salmonella enteritidis is a mesophilic bacterium

Answer 109

a) Listeria monocytogenes is psychrophilic bacterium d) salmonella enteritidis is a mesophilic bacterium

Question 110

# choose the correct statement: a) Yersinia enterocolica is a mesophilic bacterium b) Yersinia enterocolica is a psychrophilic bacterium c) Yersinia enterocolica typically causes extra intestinal signs in humans d) Yersinia enterocolica typically causes intestinal signs in humans

Answer 110

b) Yersinia enterocolica is a psychrophilic bacterium d) Yersinia enterocolica typically causes intestinal signs in humans

Question 111

# choose the correct statements: a) verotoxin producing E. coli may cause haemolytic uraemia syndrome in humans b )listeria monocytogenes may cause haemolytic uraemic syndrome in humans c) Verotoxin producing E. coli may cause colitis in calves d) verotoxin producing E. coli may cause colitis in piglets

Answer 111

a) verotoxin producing E. coli may cause haemolytic uraemia syndrome in humans c) Verotoxin producing E. coli may cause colitis in calves

Question 112

# choose the correct statements: a) Salmonellae are mesophilic organisms b )salmonellae are thermophilic organisms c) campylobacters are thermophilic organisms d) campylobacters are mesophilic organisms

Answer 112

a) Salmonellae are mesophilic organisms c) campylobacters are thermophilic organisms

Question 113

# choose the correct statements: a) the serotypes of salmonella causing typhus in animals are capable of inducing disease in humans b )the serotypes of salmonella causing typhus in animals are not capable of inducing disease in humans c) Salmonella enteritidis is the serotype that causes the most food borne salmonellosis in humans d) Salmonella gallinarium is the serotype that causes the most food borne salmonellosis in humans

Answer 113

b )the serotypes of salmonella causing typhus in animals are not capable of inducing disease in humans c) Salmonella enteritidis is the serotype that causes the most food borne salmonellosis in humans

Question 114

# choose the correct statements: a) the toxin produced by S. aureus in the food is a neurotoxin that produces a flaccid paralysis of the muscles b) the toxin of S. aureus produced in the food is an emetic one c )the toxin produced by S. aureus isn the food is heat resistant and can only be inactivated by long boiling c )the botulinum toxin is heat resistant and can only be inactivated by long boiling

Answer 114

b) the toxin of S. aureus produced in the food is an emetic one c )the toxin produced by S. aureus isn the food is heat resistant and can only be inactivated by long boiling

Question 115

# choose the correct statements: a) the acid resistance of verotoxin-producing strains is higher than other E. coli strains b )the acid resistance of verotoxin-producing strains is lower than other E. coli strains c )the “hamburger disease” is caused by verotoxin producing E. coli d) the “hamburger disease” is caused by listeria monocytogenes

Answer 115

a) the acid resistance of verotoxin-producing strains is higher than other E. coli strains c )the “hamburger disease” is caused by verotoxin producing E. coli

Question 116

# choose the correct statement: a) polycyclic aromatic hydrocarbons (PAHs) can be generated during the frying of foods of high carbohydrate content b )Acrylamide can be generated during the frying of foods of high carbohydrate content c) heterocyclic amines can be formed during the frying of foods of high carbohydrate content d) heterocyclic amines can be formed during the frying of meat

Answer 116

b )Acrylamide can be generated during the frying of foods of high carbohydrate content d) heterocyclic amines can be formed during the frying of meat

Question 117

# choose the correct statements: a) ciguatera toxins accumulate in shellfish b) ciguatera toxins accumulate in fish c) Scombrotoxin is histamine d) Scombrotoxin is a shellfish poison

Answer 117

b) ciguatera toxins accumulate in fish c) Scombrotoxin is histamine

Question 118

# choose the correct statements: a) chlorinated hydrocarbons are cholinesterase inhibitors b )Organophosphates are cholinesterase inhibitors c) pyrethroids are synthetic derivatives of pyrethrins d) pyrethrins are synthetic derivatives of pyrethroids

Answer 118

b )Organophosphates are cholinesterase inhibitors c) pyrethroids are synthetic derivatives of pyrethrins

Question 119

# choose the correct statements: a) scombrotoxin is a biogenic amine b )scombrotoxin is a mycotoxin c) Patulin is a mycotoxin d) solanine is a mycotoxin

Answer 119

a) scombrotoxin is a biogenic amine c) Patulin is a mycotoxin

Question 120

# choose the correct statement: a) human diseases caused by yersinia enterocolitica are mainly due to the consumption of raw underdone beef b )human diseases caused by yersinia enterocolitica are mainly due to the consumption of under done pork c )human diseases caused by campylobacter jejuni is mainly due to the consumption of raw or underdone pork d )human diseases caused by campylobacter jejuni is mainly due to the consumption of raw or underdone poultry

Answer 120

b )human diseases caused by yersinia enterocolitica are mainly due to the consumption of under done pork d )human diseases caused by campylobacter jejuni is mainly due to the consumption of raw or underdone poultry

Question 121

# choose the correct statements: a) nitrosamines can get into the organism of the consumer with foods, but can also be generated in the stomach b )nitrosamines can get into the organism of the consumer with foods, but can also be generated in the stomach c) PAHs are generated during the imperfect combustion of organic materials d) Nitrosamines are generated during the imperfect combustion of organic materials

Answer 121

a) nitrosamines can get into the organism of the consumer with foods, but can also be generated in the stomach c) PAHs are generated during the imperfect combustion of organic materials

Question 122

# choose the correct statements: a) Aflatoxin is genotoxic carcinogen, its main target organ is the liver b) Aflatoxin is genotoxic carcinogen, its main target organ is the kidney c) ochratoxins are genotoxic compounds, their main target organ is the liver d) Ochratoxins are genotoxic compounds, their main target organ is the kidney

Answer 122

a) Aflatoxin is genotoxic carcinogen, its main target organ is the liver d) Ochratoxins are genotoxic compounds, their main target organ is the kidney

Question 123

# choose the correct statements: a) carcasses containing veterinary drugs above the permitted level must not be used for production of animal feedstuffs b )carcasses containing veterinary drugs above the permitted level can be used for the production of animal feedstuffs c )Carcasses containing prohibited substances must not be used for production of animals feedstuffs d) Carcasses containing prohibited substances can be utilised for production of animals feedstuffs

Answer 123

a) carcasses containing veterinary drugs above the permitted level must not be used for production of animal feedstuffs c )Carcasses containing prohibited substances must not be used for production of animals feedstuffs

Question 124

# choose the correct statements: a) plants take up cadmium from the soil through their roots and store it in their tissues b )plants take up lead from the soil through their roots and store it in their tissues c) methylmercury is bioaccumulated in the aquatic food chain and may reach high concentrations in predators d) methylmercury is bioaccumulated in the terrestrial food chain and may reach high concentration in predators

Answer 124

a) plants take up cadmium from the soil through their roots and store it in their tissues c) methylmercury is bioaccumulated in the aquatic food chain and may reach high concentrations in predators

Question 125

# choose the correct statements: a) the dissolution of cadmium from soils is facilitated by the decrease of PH b )the dissolution of lead from soils is facilitated by the decrease of PH c) Lead mostly occurs as a surface contaminant of plants and can be removed through washing d) cadmium mostly occurs as a surface contaminant of plants and can be removed by washing

Answer 125

a) the dissolution of cadmium from soils is facilitated by the decrease of PH c) Lead mostly occurs as a surface contaminant of plants and can be removed through washing

Question 126

# choose the correct statement: a) the water activity of meat products prepared by quick curing is higher than those prepared by slow curing b) the water activity of meat products prepared by quick curing is lower than those prepared by slow curing c) meat products prepared by slow curing must be stored chilled d) meat products prepared by quick curing must be stored chilled

Answer 126

a) the water activity of meat products prepared by quick curing is higher than those prepared by slow curing d) meat products prepared by quick curing must be stored chilled

Question 127

# choose the correct statements: a) moulds usually multiply faster than bacteria, therefore in spoilage associations mostly moulds are dominant b )moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable to bacteria c )yeasts usually multiply faster than bacteria, therefore in spoilage associations moulds become more dominant d) yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable to bacteria

Answer 127

b )moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable to bacteria d) yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable to bacteria

Question 128

# choose the correct statements: a) the typical, lasting red colour of cured meat products is due to nitrosomyoglobin b )the typical, lasting red colour of cured meat products is due to oxymyoglonbin c) for slow curing with dry salting, exclusively a nitrite-containing curing salt may be used d) for slow curing with dry salting, exclusively a nitrate-containing curing salt may be used

Answer 128

a) the typical, lasting red colour of cured meat products is due to nitrosomyoglobin d) for slow curing with dry salting, exclusively a nitrate-containing curing salt may be used

Question 129

# choose the correct statements: a) redox potential if foods is characterised by the aw value b )redox potential of foods is characterised by the Eh value c) moulds and yeasts prefer more acidic PH than bacteria d) moulds and yeasts prefer more alkaline PH than bacteria

Answer 129

b )redox potential of foods is characterised by the Eh value c) moulds and yeasts prefer more acidic PH than bacteria

Question 130

# choose the correct statements: a) nitrites can enter into reaction with amines forming nitrosamines b) nitrates can enter into a reaction with amines forming nitrosamines c )cold smoking is more effective against moulds than bacteria d) cold smoking is less effective against moulds than bacteria

Answer 130

a) nitrites can enter into reaction with amines forming nitrosamines d) cold smoking is less effective against moulds than bacteria

Question 131

# choose the correct statements: a) heat resistance of moulds and yeasts is similar to that of mesophilic bacteria b )heat resistance of moulds and yeasts is much higher than that of mesophilic bacteria c) based on the 12D principle, the minimum sterilisation equivalent is 2.52 minutes d) based on the 12D principle, the minimum sterilisation equivalent is 0.21 minutes

Answer 131

b )heat resistance of moulds and yeasts is much higher than that of mesophilic bacteria c) based on the 12D principle, the minimum sterilisation equivalent is 2.52 minutes

Question 132

# choose the correct statements: a) heat treatments is the fundamental method used for destroying microorganisms and inactivating tissue enzymes b )freezing is the fundamental method used for destroying microorganisms and inactivating tissue enzymes c )spoilage bacteria can grow even down to -18˚C d) spoilage moulds can grow even down to -18˚C

Answer 132

a) heat treatments is the fundamental method used for destroying microorganisms and inactivating tissue enzymes d) spoilage moulds can grow even down to -18˚C

Question 133

# choose the correct statements: a) after UHT treatment the milk is packed aseptically b )after heat treatment at very high temperature (ESL) the milk is packed aseptically c )UHT treated milk needs cold storage d) milk treated with very high temperature (ESL) needs cold storage

Answer 133

a) after UHT treatment the milk is packed aseptically ## Footnote d) milk treated with very high temperature (ESL) needs cold storage

Question 134

# choose the correct statements: a) the maximum allowed somatic cell count allowed in raw cow's milk is 100 000/ml b )the maximum allowed somatic cell count allowed in raw cow's milk is 400 000/ ml c )the total plate count at 30˚C in raw cows milk is maximum 100 000/ml d) the total plate count at 30˚C in raw cows milk is a maximum 400 000/ ml

Answer 134

b )the maximum allowed somatic cell count allowed in raw cow's milk is 400 000/ ml c )the total plate count at 30˚C in raw cows milk is maximum 100 000/ml

Question 135

# choose the correct statements: a) L. monocytogenes is rather resistant to heat, it can survive the pasteurisation b) L. monocytogenes is rather sensitive to heat, it cannot survive the pasteurisation c) S. aureus is rather sensitive to heat, it cannot survive the pasteurisation d )S. aureus is rather resistant to heat, it can survive the pasteurisation

Answer 135

b) L. monocytogenes is rather sensitive to heat, it cannot survive the pasteurisation c) S. aureus is rather sensitive to heat, it cannot survive the pasteurisation

Question 136

# choose the correct statements: a) cheesemaking is based on the coagulation of caseins b) cheesemaking is based on the coagulation of milk fats c) late blowing of hard cheeses resulting in large holes are caused by clostridia d) late blowing of hard cheeses resulting in large holes are caused by coliforms

Answer 136

a) cheesemaking is based on the coagulation of caseins c) late blowing of hard cheeses resulting in large holes are caused by clostridia

Question 137

# choose the correct statements: a) skimming increases the density of milk b) skimming decreases the density of milk c) mastitis usually increases the electrical conductivity of milk d) mastitis usually reduces the electrical conductivity of milk

Answer 137

a) skimming increases the density of milk c) mastitis usually increases the electrical conductivity of milk

Question 138

# choose the correct statement: a) the fermentation of yogurt is performed with a mixture of two thermophilic bacteria b )the fermentation of kefir is performed with a mixture of two thermophilic bacteria c )for manufacturing of yogurts, the milk is pasteurised at high temperatures for 2-3 minutes d )for the manufacturing of yogurts, the milk is pasteurised at low temperatures without holding

Answer 138

a) the fermentation of yogurt is performed with a mixture of two thermophilic bacteria c )for manufacturing of yogurts, the milk is pasteurised at high temperatures for 2-3 minutes

Question 139

# choose the correct statements: a) for manufacturing of butter, the raw cream is pasteurised at low temperature without holding b )for manufacturing of butter, the raw cream is pasteurised at high temperature with holding c )for manufacturing of butter, the temperature and time conditions used for pasteurisation are due to technical aspects d) for manufacturing of butter, the temperature and time conditions used for pasteurisation are due to food safety aspects

Answer 139

b )for manufacturing of butter, the raw cream is pasteurised at high temperature with holding ## Footnote d) for manufacturing of butter, the temperature and time conditions used for pasteurisation are due to food safety aspects

Question 140

# choose the correct statements: a) as part of the ante-mortem health inspection at the farm, identity checks must be performed at a minimum of 10% of pigs b )as part of the ante-mortem health inspections at the farm, identity checks must be performed at a minimum of 10% of bovine animals c) As a part of the antemortem health inspection at the farm, each single bovine animals must be identified d) as a part of the antemortem health inspection at the farm, each single pig must be identified

Answer 140

a) as part of the ante-mortem health inspection at the farm, identity checks must be performed at a minimum of 10% of pigs c) As a part of the antemortem health inspection at the farm, each single bovine animals must be identified

Question 141

# choose the correct statements: a) rigor motris develops because of the reduction of PH b )rigor mortis develops because of the lack of ATP c )the lack of ATP makes it impossible for actomyosin to dissociate d) the inadequate reduction of PH makes it impossible for actomyosin to dissociate

Answer 141

b )rigor mortis develops because of the lack of ATP c )the lack of ATP makes it impossible for actomyosin to dissociate

Question 142

# choose the correct statements: a) in pigs, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamp) b) in pigs, the fact that the meat is fit for human consumption is expressed by the application of the identity mark c) in cattle, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamp) d) in cattle, the fact that the meat is fit for human consumption is expressed by the application of the identity mark

Answer 142

a) in pigs, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamp) c) in cattle, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamp)

Question 143

# choose the correct statements: a) PSE-meat ageing is a consequence of less than average PH drop b) DFD-type meat ageing is a consequence of a less than average PH drop c) DFD meat is more prone to spoilage d) PSE meat is more prone to spoilage

Answer 143

b) DFD-type meat ageing is a consequence of a less than average PH drop c) DFD meat is more prone to spoilage

Question 144

# choose the correct statements: a) In the EU, the meat inspection rules are laid down in a community regulation b) In the EU, the meat inspection rules are laid down in a community directive c) In the EU, the meat inspection rules are laid down in the corresponding legislation is mandatory for all member states d) In the EU, the meat inspection rules are laid down in the corresponding shall be adopted by individual member states

Answer 144

a) In the EU, the meat inspection rules are laid down in a community regulation c) In the EU, the meat inspection rules are laid down in the corresponding legislation is mandatory for all member states

Question 145

# choose the correct statements: a) identification mark shall be applied on the packaging of the poultry carcass b )identification marking shall be applied directly onto the poultry carcass c )Every poultry carcass shall be tested for the surface salmonella contamination at the slaughterhouse d) once a week, minimum 15 poultry carcasses shall be tested for surface salmonella contamination

Answer 145

a) identification mark shall be applied on the packaging of the poultry carcass d) once a week, minimum 15 poultry carcasses shall be tested for surface salmonella contamination

Question 146

# choose the correct statements: a) broilers are usually scalded at higher temperatures than waterfowl b )waterfowl are usually scalded at higher temperatures than broilers c) Air chilling is superior to immersion chilling in terms of hygiene d) immersion chilling is superior to air chilling in terms or hygiene

Answer 146

b )waterfowl are usually scalded at higher temperatures than broilers c) Air chilling is superior to immersion chilling in terms of hygiene

Question 147

# choose the correct statements: a) the head of the cattle is removed during the slaughtering process b )the head of the pigs is removed during the slaughtering process c) in pigs, the bleeding is performed by the two knife method d) in cattle, the bleeding is performed by the two knife method

Answer 147

a) the head of the cattle is removed during the slaughtering process d) in cattle, the bleeding is performed by the two knife method

Question 148

# choose the correct statement: a) the routine meat inspection of young bovine animals (\< 8 months) shall be performed visually b )the routine meat inspection of young bovine animals (\<8 months) shall be performed with visual inspection, palpation, and incision c) as part of the routine meat inspection of young cattle (\<8months), the retropharyngeal lymph nodes shall be sliced d) in young cattle (\< 8 months old), the retrophayngeal lymph nodes shall be sliced in case of suspect only

Answer 148

b )the routine meat inspection of young bovine animals (\<8 months) shall be performed with visual inspection, palpation, and incision d) in young cattle (\< 8 months old), the retrophayngeal lymph nodes shall be sliced in case of suspect only

Question 149

# choose the correct statements: a) the routine post-mortem meat inspection of adult cattle is performed by visual inspection only b )the routine post-mortem meat inspection of pigs is performed by visual inspection only c )as part of the routine meat inspection of pigs, the submaxillary lymph nodes shall be sliced to exclude tuberculosis d) in pigs, the submaxillary lymph nodes shall be inspected by incision in case of suspect only

Answer 149

b )the routine post-mortem meat inspection of pigs is performed by visual inspection only d) in pigs, the submaxillary lymph nodes shall be inspected by incision in case of suspect only

Question 150

# choose the correct statements: a) food chain information must be prepared by the veterinarian performing the antemortem inspection b )food chain information must be prepared by the operator of the farm c )if the food chain information is missing at the time of the decision about the slaughter, the slaughter can be permitted by ordering the meat to be detained for maximum 24 hrs d)If the food chain information is missing at the time of decision about the slaughter, the slaughter shall be banned

Answer 150

b )food chain information must be prepared by the operator of the farm c )if the food chain information is missing at the time of the decision about the slaughter, the slaughter can be permitted by ordering the meat to be detained for maximum 24 hrs

Question 151

# choose the correct statements: a) in cattle over 12 months, the skull is SRM, but the head meat may be used for human consumption b )in cattle over 12 months, the skull including the head meat is considered SRM c )in cattle, the spleen is classed as SRM d) in sheep, the spleen is classed as SRM

Answer 151

a) in cattle over 12 months, the skull is SRM, but the head meat may be used for human consumption d) in sheep, the spleen is classed as SRM

Question 152

# choose the correct statements: a) salmonella contamination of the carcasses should be checked according Ito the microbial regulation of the EU b) salmonella contamination of the carcasses should be checked according to the zoonosis regulation of the EU c) carcasses can be put on the market irrespective of the results of the salmonella process hygiene checks performed at the slaughterhouse d) carcasses found positive for salmonella in the process of hygiene tests at the slaughterhouse are not to be put on the market

Answer 152

a) salmonella contamination of the carcasses should be checked according Ito the microbial regulation of the EU c) carcasses can be put on the market irrespective of the results of the salmonella process hygiene checks performed at the slaughterhouse

Question 153

# choose the correct statements: a) as part to the routine meat inspection of cattle \> 8 months of age, the liver shall be inspected by incision b )As part of the routine meat inspection of cattle \> 8 months old, the liver shall be examined visually c )As part of the routine meat inspection of cattle \> 8 months old, the trachea shall be opened lengthways d) as part of the routine meat inspection of cattle \>8 months old, the trachea shall be inspected visually

Answer 153

b )As part of the routine meat inspection of cattle \> 8 months old, the liver shall be examined visually d) as part of the routine meat inspection of cattle \>8 months old, the trachea shall be inspected visually

Question 154

# choose the correct statements: a) small capacity slaughterhouses need not be approved only registered by the authority b )small capacity slaughterhouses need also to be approved by the authority c )at the slaughterhouse, pigs shall only be bled in the suspension position d) in a small capacity slaughterhouse, pigs can also be bled in a horizontal position

Answer 154

b )small capacity slaughterhouses need also to be approved by the authority c )at the slaughterhouse, pigs shall only be bled in the suspension position

Question 155

# choose the correct answers: a) after slaughter the carcasses of mammals should be chilled to a temperature of ≤ 4˚C b )after slaughter the carcasses of mammals should be chilled to a temperature of ≤7 ˚C c) after slaughter the carcasses of poultry should be chilled to a temperature of ≤ 7˚C d) after slaughter the carcasses of poultry should be chilled to a temperature of ≤ 4˚C

Answer 155

b )after slaughter the carcasses of mammals should be chilled to a temperature of ≤7 ˚C d) after slaughter the carcasses of poultry should be chilled to a temperature of ≤ 4˚C

Question 156

# choose the correct statement: a) animals showing the signs of a systemic disease must be killed separatly b) animals showing signs of systemic disease must be slaughtered separately c) Emaciated animals shall be slaughtered separately d) Emaciated animals must not be slaughtered

Answer 156

a) animals showing the signs of a systemic disease must be killed separatly d) Emaciated animals must not be slaughtered

Question 157

# choose the correct statements: a) pigs can be health marked before the results of the trichinella test are available b) pigs must not be health marked before the results of the trichinella test are available c) Pig meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption d )poultry meat placed on the Market without health (meat stamp) marking shall be declared unfit for human consumption

Answer 157

a) pigs can be health marked before the results of the trichinella test are available c) Pig meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption

Question 158

# choose the correct statements: a) hunted large game must not be skinned in the game collection centre b) the hunted large game shall be skinned in the game collection centre c) in the game collection centre, the post-mortem meat inspection of large games shall be performed by the official veterinarian on non skinned animals d) In the game collection centre, the post-mortem meat inspection of large game shall be performed by official veterinarians on skinned animals only

Answer 158

a) hunted large game must not be skinned in the game collection centre c) in the game collection centre, the post-mortem meat inspection of large games shall be performed by the official veterinarian on non skinned animals

Question 159

# choose the correct statements: a) S. aureus may survive in chocolates and may produce enterotoxins posing a food safety risk b )S. aureus may survive in chocolates, but cannot produce enterotoxins posing a food safety risk c )Clostridium botulinum spores may germinate and produce toxins in the honey d )due to low water activity and low PH of honey, even bacterial spores are unable to germinate in it

Answer 159

a) S. aureus may survive in chocolates and may produce enterotoxins posing a food safety risk d )due to low water activity and low PH of honey, even bacterial spores are unable to germinate in it

Question 160

# choose the correct statement: a) the official veterinarian shall perform individual meat inspection of fish b )the official veterinarian shall perform the meat inspection of fish on a batch basis only c) Scombrotoxicosis is due to the formation of large amounts of biogenic amines by spoilage bacteria d )Scombrotoxicosis is due to the presence of marine bio toxins in the flesh

Answer 160

b )the official veterinarian shall perform the meat inspection of fish on a batch basis only c) Scombrotoxicosis is due to the formation of large amounts of biogenic amines by spoilage bacteria

Question 161

# choose the correct statement: a) live bivalve molluscs must not contain bio toxins exceeding the limits described in the regulation 853/ 2004 EC b )live bivalve molluscs must not contain mycotoxins exceeding the limits described in regulation 853/ 2004 EC c )Live bivalve molluscs placed on the market for retail sale via a dispatch centre shall be marked with an identification mark on the packaging d) live bivalve molluscs placed on the market for retail sale via dispatch centre shall be marked with a health mark on the packaging

Answer 161

a) live bivalve molluscs must not contain bio toxins exceeding the limits described in the regulation 853/ 2004 EC c )Live bivalve molluscs placed on the market for retail sale via a dispatch centre shall be marked with an identification mark on the packaging

Question 162

# choose the correct statements: a) having eviscerated the large game, the hunter shall present the carcass and viscera to a trained person of veterinarian for inspection b) the post-mortem meat inspection of hunted game is performed by the hunter himself c )the post mortem meat inspection of hunted small game is performed by the hunter himself d )the hunter shall present the carcass of the hunted small game to a trained person or veterinarian for inspection

Answer 162

a) having eviscerated the large game, the hunter shall present the carcass and viscera to a trained person of veterinarian for inspection d )the hunter shall present the carcass of the hunted small game to a trained person or veterinarian for inspection

Question 163

# choose the correct statements: a) live bivalve molluscs collected from "class A" areas are suitable for human consumption after treatment only b )live bivalve molluscs collected from “class A” areas can be collected for direct human consumption c )the production areas of live bivalve molluscs are classified based on the level of faecal contamination d) the production areas of live bivalve molluscs are classified based on the level of marine biotoxin contamination

Answer 163

b )live bivalve molluscs collected from “class A” areas can be collected for direct human consumption c )the production areas of live bivalve molluscs are classified based on the level of faecal contamination

Question 164

# choose the correct statements: a) in the game processing establishment, the meat inspection of hunted game is performed by the trained person b )in the game processing establishment, the meat inspection of hunted game is performed by an official veterinarian c) in the game processing establishment, the post-mortem inspection of large game shall be performed by the official veterinarian on skinned animals d) in the game processing establishment, the post-mortem inspection of large game shall be performed buy the official veterinarian on unskilled animals

Answer 164

b )in the game processing establishment, the meat inspection of hunted game is performed by an official veterinarian c) in the game processing establishment, the post-mortem inspection of large game shall be performed by the official veterinarian on skinned animals

Question 165

# choose the correct statement: a) “class A” eggs shall be cooled at a temperature \< 5˚C in the egg packing centre in order to prevent bacterial contamination b) “class A” eggs must not be cooled artificially in the egg packing centre c) broken eggs must not be used for human consumption, at all d) broken eggs can be used for the manufacture of heat-treated egg products

Answer 165

b) “class A” eggs must not be cooled artificially in the egg packing centre c) broken eggs must not be used for human consumption, at all

Question 166

# choose the correct statements: a) animals suspected of campylobacter infection can be slaughtered unconditionally b )animals suspected of being infected with campylobacter infection shall be slaughtered separately c )If any form of yersiniosis is diagnosed at meat inspection, the whole carcass shall be declared unfit for human consumption d) if any form of yersiniosis is diagnosed at meat inspection, only the infected organs shall be declared unfit for human consumption

Answer 166

a) animals suspected of campylobacter infection can be slaughtered unconditionally c )If any form of yersiniosis is diagnosed at meat inspection, the whole carcass shall be declared unfit for human consumption

Question 167

# choose the correct statements: a) in the case of localised, single-cyst cysticercosis in cattle, only the affected parts shall be condemned and other parts may be declared fit for human consumption after cold treatment b) in the case of localised, single-cyst cysticercosis in cattle, only the affected parts shall be condemned and other parts may be declared fit for human consumption without treatment c) classical swine fever is a viral disease of high human and animals health significance d) humans are not susceptible to the causative agent of classical swine fever

Answer 167

a) in the case of localised, single-cyst cysticercosis in cattle, only the affected parts shall be condemned and other parts may be declared fit for human consumption after cold treatment d) humans are not susceptible to the causative agent of classical swine fever

Question 168

# choose the correct statements: a )if the meat inspection reveals a generalised infection, the meat is unfit for human consumption irrespective of the causative agent b) if the meat inspection reveals a generalised infection, the decision depends on the causative agent c) if we detect trueperella pyogenes from one single organ, only the affected organ shall be condemned and the other parts of the carcass can be declared fit for human consumption d) if we detect trueperella pyogenes from one single organ, the whole carcass shall be declared unfit for human consumption

Answer 168

a )if the meat inspection reveals a generalised infection, the meat is unfit for human consumption irrespective of the causative agent c) if we detect trueperella pyogenes from one single organ, only the affected organ shall be condemned and the othe

Question 169

# choose the correct statements: a) the complementary bacteriological meat inspection aims to detect conditions associated with bacterial dissemination b) the complementary bacteriological meat inspection aims to detect the surface contamination of the carcass at the slaughterhouse c )if the meat inspection reveals a generalised infection, the meat of the concerned animal can only be used for human consumption after heat treatment d )if the meat inspection reveals a generalised infection, the meat of the concerned animals is unfit for human consumption

Answer 169

a) the complementary bacteriological meat inspection aims to detect conditions associated with bacterial dissemination d )if the meat inspection reveals a generalised infection, the meat of the concerned animals is unfit for human consumption

Question 170

# choose the correct statement: a) in sheep, the most characteristic sign of FMD is lameness b )in goats, the most characteristic sign of FMD is lameness c) in cattle, the most characteristic sign of FMD is lameness d) in pigs, characteristic signs of FMD is mild due to painful foot lesions

Answer 170

a) in sheep, the most characteristic sign of FMD is lameness d) in pigs, characteristic signs of FMD is mild due to painful foot lesions

Question 171

# choose the correct statements: a) in sheep, FMD is characterised by vesicle formation in the mouth without salivation b) In goats, FMD is characterised by vesicle formation in the mouth without salivation c )in cattle, FMD is characterised by vesicle formation in the mouth with salivation d) in pigs, FMD is characterised by vesicle formation in the mouth with salivation

Answer 171

b) In goats, FMD is characterised by vesicle formation in the mouth without salivation c )in cattle, FMD is characterised by vesicle formation in the mouth with salivation

Question 172

# choose the correct statements: a) in the intra-community trade, the fresh meat of pigs or cattle shall be marked with an identification mark b )in the intra-community trade, the fresh meat of pigs or cattle shall be health marked (meat stamp) c) restaurants belong to the retail establishments d) restaurants belong to the wholesale establishments

Answer 172

b )in the intra-community trade, the fresh meat of pigs or cattle shall be health marked (meat stamp) c) restaurants belong to the retail establishments

Question 173

# choose the correct statements: a) establishments operating under the scope of the regulation 853/ 2004/ EC shall be approved b )all food establishments shall be approved buy the competent authority c )approval process of a food establishment needs a previous on-site visit d ) registration process of a food establishment needs a previous on-site visit

Answer 173

a) establishments operating under the scope of the regulation 853/ 2004/ EC shall be approved c )approval process of a food establishment needs a previous on-site visit

Question 174

# choose the correct statements: a) retail supermarkets are subject to approval according to the regulation 853/ 2004/ EC b )retail supermarkets are not subject of approval according to the regulation 853/ 2004/ EC c )mass caterers are subject to approval according to the regulation 853/ 2004/ EC d )mass caterers are not subject to approval according to the regulation 853/ 2004/ EC

Answer 174

b )retail supermarkets are not subject of approval according to the regulation 853/ 2004/ EC d )mass caterers are not subject to approval according to the regulation 853/ 2004/ EC

Question 175

# choose the correct statement: a) any food intended for mass catering shall be prepared through safe heat treatment b )Any food intended for mass catering shall be prepared through heat treatment at temperatures exceeding 100˚C c )offal from pigs shall be stored at a catering establishment at ≤ 7˚C d) offal from pigs shall be stored at a catering establishment at ≤ 4˚C

Answer 175

a) any food intended for mass catering shall be prepared through safe heat treatment d) offal from pigs shall be stored at a catering establishment at ≤ 4˚C

Question 176

# choose the correct statement: a) the EU legislation does not quantify the frequency of official controls b )according the the corresponding EU legeslation, food processing establishments shall be controlled at least annually c )conformity of the monitoring procedures with the critical limits is a major element of the GHP audit d )conformity of the monitoring procedures with the critical limits is a major element of the HACCP audit

Answer 176

a) the EU legislation does not quantify the frequency of official controls d )conformity of the monitoring procedures with the critical limits is a major element of the HACCP audit

Question 177

# choose the correct statement: a) HACCP is a food quality risk analysis and management system b )HACCP is a food safety risk analysis and management system c )The HACCP concept is based on the good hygiene practice d )the good hygiene practice is based on the HACCP concept

Answer 177

b )HACCP is a food safety risk analysis and management system c )The HACCP concept is based on the good hygiene practice

Question 178

# choose the correct statement: a) the rules of small scale production of foods of animals origin are regulated on an EU level b )the rules of small scale production of foods of animal origin shall be determined nationally c )mass catering belongs to retail operations d )mass catering belongs to wholesale operations

Answer 178

b )the rules of small scale production of foods of animal origin shall be determined nationally c )mass catering belongs to retail operations

Question 179

# choose the right solutions (practical 1): a) the “c” value means the sample number b )the ‘c’ value means the number of sample units giving values over m or between m and M c )if the coagulase-positive staphylococcus count on the meat product is higher then 105 cfu/g, then the product must also be tested for the presence of staphylococcus enterotoxin d) if the coagulase positive staphylococcus count in cheese is higher than 105 cfu/ g, then the product must also be tested for the presence for staphylococcus enterotoxin

Answer 179

b )the ‘c’ value means the number of sample units giving values over m or between m and M d) if the coagulase positive staphylococcus count in cheese is higher than 105 cfu/ g, then the product must also be tested for the presence for staphylococcus enterotoxin

Question 180

mark the correct answers (practical 1): a) in the CAMP test, Listeria monocytogenes gives a positive reaction with rhodococcus equi b) in the CAMP test, Listeria monocytogenes reacts positively with staphylococcus c )salmonella decarboxylates lysine d) salmonella digests urea

Answer 180

b) in the CAMP test, Listeria monocytogenes reacts positively with staphylococcus c )salmonella decarboxylates lysine

Question 181

what is the sample size: ## Footnote a) 0.1 ml for pour plate b )1 ml for pour plate c) 1 ml for spreading d) 0.1ml for spreading

Answer 181

b )1 ml for pour plate d) 0.1ml for spreading

Question 182

mark the correct answers (practical 1): ## Footnote a) E. coli is indole positive b) E. coli used citrate only as a carbon source c) E. coli performs mixed acid fermentation d) E. coli performs butanediol fermentation

Answer 182

a) E. coli is indole positive c) E. coli performs mixed acid fermentation

Question 183

at what stage of food analytical procedure may a veterinarian be responsible? ## Footnote a) sampling b) sample preparation c) determinig the analytical strategy, carrying out the analysis d) interpretation of results

Answer 183

b) sampling d) interpretation of results

Question 184

which food can be contaminated during the primary production? ## Footnote a) egg b) sausage c) vegetable d) minced meat

Answer 184

a) egg c) vegetable

Question 185

# choose the right solutions: a) the whipped cream must be matured b )the churning is a phase reversion process c )butter rancidity is the result of protein breakdown d) rancing is caused by microbial activity

Answer 185

a) the whipped cream must be matured b )the churning is a phase reversion process

Question 186

what is true for appropriately manufactured set-type yogurt? ## Footnote a) it is runny b )it is spoonable c) it has a final PH of between 4.6-4.3 d) it has a final PH between 5.0-5.3

Answer 186

b )it is spoonable c) it has a final PH of between 4.6-4.3

Question 187

what are the advantages of natural casings? ## Footnote a) preparation time is fast as they are easy to handle b )they are permeable for smoke and water vapour c )microbiological contamination is negligible d) they are digestible

Answer 187

b )they are permeable for smoke and water vapour d) they are digestible

Question 188

what are the applied technology steps during peasant sausage manufacture in the technology lab? ## Footnote a) inoculation of meat with starter culture b )stuffing c )smoking d) Heat treatment (cooking)

Answer 188

a) inoculation of meat with starter culture b )stuffing

Question 189

what curing methods were demonstrated in the technology lab? ## Footnote a) dry curing method: meat was covered with curing/ pickling salt b )wet curing with injection: 8% sodium nitrite solution was injected c )dry salting: meat was covered with pure sodium chloride d) tumbling: tumbler was applied to perform fast curing

Answer 189

b )wet curing with injection: 8% sodium nitrite solution was injected c )dry salting: meat was covered with pure sodium chloride

Question 190

which of the following statements is true? ## Footnote a) the official veterinarian must be present when the animals are loaded onto the vehicle before the transportation to the slaughterhouse b )after separate killing, the carcass can be used in food processing c) the official veterinarian must inspect the food chain information whenever new cargo arrives at the slaughterhouse d) vehicles used for the transportation of livestock animals must be authorised

Answer 190

c) the official veterinarian must inspect the food chain information whenever new cargo arrives at the slaughterhouse d) vehicles used for the transportation of livestock animals must be authorised

Question 191

# choose the correct statements: a) the F0 value is a technological characteristic expressing the thermal depth time equivalent at 121.1˚C for the applied heat treatment procedure b )the F0 value is a microbiological characteristic which expresses the thermal death time at 121.1˚C c) According to the 12D principle, the food microbiology safety requirement is F 2.52 minutes D) according to the 12D principle the food microbiological safety requirement is F 0.21 minutes

Answer 191

a) the F0 value is a technological characteristic expressing the thermal depth time equivalent at 121.1˚C for the applied heat treatment procedure c) According to the 12D principle, the food microbiology safety requirement is F 2.52 minutes

Question 192

# choose the correct statement: a) when applying immersion chilling, the maximum water temperature at the point of outlet is 16˚C b) when applying immersion chilling, the maximum water temperature at the point of outlet is 4˚C c) chilling is a critical step of poultry slaughter in terms of HACCP d) Evisceration is a critical step of poultry slaughter in terms of HACCP

Answer 192

b) when applying immersion chilling, the maximum water temperature at the point of outlet is 4˚C c) chilling is a critical step of poultry slaughter in terms of HACCP

Question 193

# choose the correct statements: a) any fresh meat of pigs or cattle put on the market without health marking (meat stamp) shall be regarded as illegal distribution b) any fresh meat of pigs or cattle put on the market without identification marking shall be regarded as illegal distribution c )the health mark (meat stamp) shall include the approval number of the concerned establishment, but not included in the identification marking d) both the health mark and the identification marking shall include the approval number of the concerned establishment

Answer 193

a) any fresh meat of pigs or cattle put on the market without health marking (meat stamp) shall be regarded as illegal distribution d) both the health mark and the identification marking shall include the approval number of the concerned establishment

Question 194

what product groups safety are published in the RASFF system? ## Footnote a) nutritional supplements b) human foods c) animal feeds d) medical feeds and foods

Answer 194

b) human foods c) animal feeds

Question 195

# choose the correct statements: a) active packaging consists of ingredients, which are inside the packaging and interacting with food in different ways (transmission or emission) allowing the direct and active protection of food to keep the required quality b )good example for active packaging is a thermometer visible on the food label c )intelligent packaging is a system with indicators capable to inform consumers before buying about the journey of the the given food d) good example for intelligent packaging is silicona gel bag

Answer 195

a) active packaging consists of ingredients, which are inside the packaging and interacting with food in different ways (transmission or emission) allowing the direct and active protection of food to keep the required quality c )intelligent packaging is a system with indicators capable to inform consumers before buying about the journey of the the given food

Question 196

# choose the correct statements: a) pseudomonas species causing frequent spoilage of fresh meat are psychotropic bacteria b) Pseudomonas species causing frequent spoilage of fresh meat are mesophilic bacteria c) the minimum water activity of pseudomonas species causing frequent spoilage of fresh meat is low d) the minimum water activity of pseudomonas species causing frequent spoilage of fresh meat is high

Answer 196

a) pseudomonas species causing frequent spoilage of fresh meat are psychotropic bacteria d) the minimum water activity of pseudomonas species causing frequent spoilage of fresh meat is high

Question 197

# choose the correct statements: a) as part of the routine meat inspection of cattle \> 8 months old, the retropharyngeal lymph nodes shall be sliced b )in cattle \> 8 months old, the retropharyngeal lymph nodes shall be inspected by incision in the case of suspect only c) As part of the routine meat inspection of cattle \> 8 months old, the masters shall be inspected by incision d) as part of the routine inspection of pigs, the masters shall be inspected by incision

Answer 197

a) as part of the routine meat inspection of cattle \> 8 months old, the retropharyngeal lymph nodes shall be sliced c) As part of the routine meat inspection of cattle \> 8 months old, the masters shall be inspected by incision

Question 198

# choose the correct statements: a) the minimum water activity of salmonella is lower than that of campylobacters b )the minimum water activity of salmonellae is higher than that of campylobacters c )the minimum water activity of salmonellae is lower than that of Listeria monocytogenes d) the minimum water activity of salmonellae is higher than that of listeria

Answer 198

a) the minimum water activity of salmonella is lower than that of campylobacters d) the minimum water activity of salmonellae is higher than that of listeria