past questions 2020-2021 Flashcards
find the correct answers:
a) if the PH of the can is > 4.5: sterilisation is used
b )if the PH of the can is < 4.5: pasteurisation is used
c) the cans are always thermostatically tested at 55˚C temperature
d) clostridium botulinum caused deterioration
a) if the PH of the can is > 4.5: sterilisation is used
d) clostridium botulinum caused deterioration
which products contain a security alert in the RASSF:
a) nutritional supplements
b )human food
c )Animal feed
d) medical foods, medicated foods
b )human food
c )Animal feed
which statements are true about trichinella test:
a) the test is formed on a faecal sample
b )the test is formed on muscle sample
c )the study is based on microscopic identification of trichinella larvae
d) the examination must be carried out at the slaughterhouse from 5 animals per day
b )the test is formed on muscle sample
c )the study is based on microscopic identification of trichinella larvae
which examinations are carried out during the official control of shellfish:
a) Examination of faecal contamination of the production area
b )measurement of histamine concentration
c) testing for the biotoxin content of shellfish
d) measurement of mercury content
c) testing for the biotoxin content of shellfish
d) measurement of mercury content
select the correct statements:
a) cold smoking of meat products is less effective against moulds than bacteria
b) cold smoking of products is more effective against mould than bacterial post-infection
c) deterioration of refrigerated meat products with shielding gas is mainly caused by aerobic bacteria
d) deterioration of refrigerated meat products packed with shielding gas is mainly caused by aerotolerant anaerobic bacteria
a) cold smoking of meat products is less effective against moulds than bacteria
d) deterioration of refrigerated meat products packed with shielding gas is mainly caused by aerotolerant anaerobic bacteria
choose the correct statements:
a) At lower water activity, deterioration of marinaded/ smoked etc. meat products is done mainly by gram + bacteria
b )At lower water activity, deterioration of marinaded/ smoked meat products is done mainly by gram - bacteria
c )deterioration of fresh meat mainly caused by gram + bacteria
d )deterioration of fresh meat mainly caused by gram - bacteria
a) At lower water activity, deterioration of marinaded/ smoked etc. meat products is done mainly by gram + bacteria
d )deterioration of fresh meat mainly caused by gram - bacteria
choose the correct statements:
a) ciguatera toxins accumulate in fish
b )ciguatera toxins accumulate in mussels
c) scombrotoxin is a toxin produced by microscopic algae
d) Scombrotoxin is produced by bacteria in bacteria with high levels of free histamine
a) ciguatera toxins accumulate in fish
d) Scombrotoxin is produced by bacteria in bacteria with high levels of free histamine
choose the correct statement:
a) spoilage of raw marinaded meat products is mainly caused by gram + bacteria
b )spoilage of raw marinaded meat products is mainly caused by gram - bacteria
c )spoilage of fresh meat is mainly caused by gram + bacteria
d )spoilage of fresh meat is mainly caused by gram - bacteria
a) spoilage of raw marinaded meat products is mainly caused by gram + bacteria
d )spoilage of fresh meat is mainly caused by gram - bacteria
choose the correct statement:
a) HACCP includes general industry characteristics
b )GHP includes general industry characteristics
c) the GHP approach is plant and product specific
d) the HACCP system is plant and product specific
b )GHP includes general industry characteristics
d) the HACCP system is plant and product specific
choose the correct statements:
a) the potency of sodium hydrochloride solution is more pronounced at acidic PH
b )the potency of sodium hydrochloride solution is more pronounced at alkaline PH
c )the potency of sodium hydrochloride solution is more stable at acidic PH
d) the potency of sodium hydrochloride solution is more stable at alkaline PH
b )the potency of sodium hydrochloride solution is more pronounced at alkaline PH
d) the potency of sodium hydrochloride solution is more stable at alkaline PH
choose the correct statement:
a) salmonella is a psychrophilic bacteria
b )salmonella is a mesophilic bacteria
c) campylobacter jejuni is a thermophilic bacteria
d) campylobacter jejuni is a psychrophilic bacteria
b )salmonella is a mesophilic bacteria
c) campylobacter jejuni is a thermophilic bacteria
choose the correct statement:
a) the number of viruses entering the foods depends on the environmental conditions
b )the number of viruses entering the food does not increase
c) viruses can typically enter the food through primary infection
d) viruses can typically enter the food through secondary contamination
b )the number of viruses entering the food does not increase
d) viruses can typically enter the food through secondary contamination
choose the correct statements:
a) nitrosamines can be produced in the stomach of the human body
b )nitrosamines in the human body can be formed more and more in the internal duct
c) nitrosamines are formed by the reaction of amines and nitrates
d )nitrosamines are formed by the reaction of amines and nitrites
a) nitrosamines can be produced in the stomach of the human body
d )nitrosamines are formed by the reaction of amines and nitrites
choose the correct statements:
a) water activity products prepared by quick curing is higher than those prepared by slow curing
b )the water activity of products prepared by quick curing is lower than those prepared by slow curing
c) meat products prepared by quick curing must be stored chilled
d) meat products prepared by slow curing must be chilled
a) water activity products prepared by quick curing is higher than those prepared by slow curing
c) meat products prepared by quick curing must be stored chilled
choose the correct statements:
a) spoilage is a profound qualitative change of the food
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
a) spoilage is a profound qualitative change of the food
c )microbiological spoilage is mostly caused by bacteria and moulds
choose the correct statements:
a) moulds usually multiply faster than bacteria, therefore in spoilage associations mostly moulds become dominant
b )moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria
c )yeasts usually multiply faster than bacteria, therefore in spoilage associations mostly moulds become dominant
d) yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage f
choose the correct statements:
a) moulds usually multiply faster than bacteria, therefore in spoilage associations mostly moulds become dominant
b )moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria
c )yeasts usually multiply faster than bacteria, therefore in spoilage associations mostly moulds become dominant
d) yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable to bacteria
b )moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria
d) yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable to bacteria
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 is higher than gram positive ones
c) in general the water activity demand of bacteria is higher than that of yeasts
d) in general the water activity demand of bacteria is lower than that of yeasts
b )in general, the water activity demand of gram negative is higher than gram positive ones
c) in general the water activity demand of bacteria is higher than that of yeasts
choose the correct statements:
a) in food processing plants, water of drinking quality shall be used for hand washing and cleaning, aswell
b )in food processing of plants, water of non-potable duality can be used for hand washing and cleaning
c )Equipment surfaces coming in to direct contact with food shall be easy to clean and disinfect
d) Equipment surfaced coming into direct contact with food shall be sterile
a) in food processing plants, water of drinking quality shall be used for hand washing and cleaning, aswell
c )Equipment surfaces coming in to direct contact with food shall be easy to clean and disinfect
choose the correct statements:
a) chlorinated hydrocarbons are cholinesterase inhibitors
b) organophasphates are cholinesterase inhibitors
c) Pyrethroids are synthetic derivatives of pyrethrins
d) pyrethrins are synthetic derivatives of pyrethroids
b) organophasphates are cholinesterase inhibitors
c) Pyrethroids are synthetic derivatives of pyrethrins
choose the correct statements:
a) Aflatoxin-producing species may occur also in Central Europe, but do not produce toxins under these climatic conditions
b) Aflatoxin-producing species may occur also in Central Europe, and can also produce toxins there due to the climatic change
c) Ochratoxins can only be produced under hot climate conditions
d) Ochratoxins are also produced under temperate climate conditions
b) Aflatoxin-producing species may occur also in Central Europe, and can also produce toxins there due to the climatic change
d) Ochratoxins are also produced under temperate climate conditions
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
a) Scombrotoxin is a biogenic amine
c )Patulin is a mycotoxin
choose the correct statements:
a) the toxin produced by S. aureus in the food is a neurotoxin that causes flaccid paralysis in the muscles
b )the toxin of S. aureus produced in the food is an emetic one
c) the toxin of S. aureus produced in the food is heat resistant and can only be deactivated by long boiling
d) the botulinum toxin is heat resistant and can only be inactivated by long boiling
b )the toxin of S. aureus produced in the food is an emetic one
c) the toxin of S. aureus produced in the food is heat resistant and can only be deactivated by long boiling
choose the correct statements:
a) campylobacter usually forms a biofilm on the surface
b )L. monocytogenes usually forms a biofilm on the surface
c) the clinical signs of L. monocytogenes in humans is characterised mostly buy extra intestinal signs
d )the clinical symptoms of L. monocytogenes in humans are characterised mostly by intestinal signs
b )L. monocytogenes usually forms a biofilm on the surface
c) the clinical signs of L. monocytogenes in humans is characterised mostly buy extra intestinal signs