pq Flashcards by Christine Hyldmo

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In case of food poisoning, the causative agent produces exotoxin in the food

In case of food poisoning, the causative agent produces exotoxin in the GI tract

In case of food poisoning, the causative agent produces exotoxin in the food

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The heat resistance of microbes is the lowest at the pH optimum of their growth

The heat resistance of microbes is the highest at the pH optimum of their growth

The heat resistance of microbes is the highest at the pH optimum of theirgrowth

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The conditions and rules of food hygiene primarily aim at achieving adequate food quality

The conditions and rules of food hygiene primarily aim at achieving adequate food safety

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Control of animal pests is an important element of the good hygiene practice

Control of animal pests does not belong into the scope of good hygiene
practice

Control of animal pests is an important element of the good hygiene
practice

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The infective dose of campylobacter is high at least 10,000 cells are needed to induce diseases in humans

The infective dose of campylobacter is low, even 100 to 500 bacterial cells can cause disease in humans

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Yersinia enterocolitica is a mesophilic bacterium.

Yersinia enterocolitica is a psychrophilic bacterium.

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The infective dose of EHEC strains is lower than that of other E coli strains

The infective dose of EHEC strains is higher than that of other E coli strains

The infective dose of EHEC strains is lower than that of other E coli strains

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Human diseases caused by yersinia enterocolitica are mainly due to the consumption of raw or underdone beef

Human diseases caused by yersinia are mainly due to the consumption of raw or underdone pork

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The infective dose of salmonella is low, even 100 to 500 organisms may induce disease in humans

The infective dose of campylobacters is low even 100 to 500 organisms may induce disease in humans

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Methylmercury is bio accumulated in the aquatic food chain and may reach high concentrations in predators

Methylmercury is bioaccumulated in the terrestrial food chain an may reach high concentration in predators

Methylmercury is bio accumulated in the aquatic food chain and may reach high concentrations in predators

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Fumonisins can be produced mainly on oilseeds

Fumonisins can be produced mainly on damaged kernels of maize

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Phycotoxins are biotoxins produced by micro algae

Phycotoxins are bio toxins produced by moulds

Phycotoxins are biotoxins produced by micro algae

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Ciguatera toxins accumulation shellfish

Ciguatera toxins accumulate in fish

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Chlorinated hydrocarbons are highly lipid soluble compounds with a tendency to persist in the environment.

Organophosphates are highly lipid soluble compounds with a tendency to persist in the environment

Chlorinated hydrocarbons are highly lipid soluble compounds with a tendency to persist in the environment.

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Heat resistance of moulds and yeasts is similar to that of mesophilic bacteria

Heat resistance of molds and yeasts is much higher than that of mesophilic bacteria

Heat resistance of moulds and yeasts is similar to that of mesophilic bacteria

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Zoonotic EHEC strains are rather resistant to heat, they can survive the pasteurization

Zoonotic EHEC strains are rather sensitive to heat, they cannot survive the pasteurization

Zoonotic EHEC strains are rather sensitive to heat, they cannot survive the
pasteurization

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What does the term aerotolerant anaerobic bacteria mean?

The bacterium tolerates the presence of oxygen but does not utilize it

The bacterium also grows in the presence and absence of oxygen

The bacterium tolerates the presence of oxygen but does not utilize it

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how the redox potential is changed during the multiplication of bacteria?

It always decreases

It always increases

It always decreases

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which product belongs to the primary production?
Dairy products
Raw milk

raw milk

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Which culture medium is not suitable for measurement of impedance?

Which has low conductivity

Which has large conductivity

Which has low conductivity

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usikker om denne er med:
Which statement is true?
The flesh of fish is more perishable due to its lower water content than the meat of mammals

The flesh of fish is more perishable due to its higher water content than the meat of mammals

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hich statement is true?
Scombrotoxin is a frequent contaminant of certain fish species
Scombrotoxin is a frequent contaminant of mollusks

Scombrotoxin is a frequent contaminant of certain fish species

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The number of the positive tubes of the 3rd, 4th and 5th dilution performed by end point
dilution is 300.
The basic value belonging to this key number is 2.3.
What is the most probablenumber of microbes in the sample?

2,3x10 to the third MPN/g
2,3x10 to the minus third MPN/g

2,3x10 to the third MPN/g

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Which statement is true?
The spoilage of dried foodstuff is caused by moulds
The spoilage of dried foodstuff is caused by pseudomonas

The spoilage of dried foodstuff is caused by moulds

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Which property is generally characteristic to Salmonella? Production of hydrogen sulphide Urea is decomposed by it

Production of hydrogen sulphide

Choose the CORRECT answer! Human disease caused by Yersinia enterocolitica are mainly due to the consumption of raw or underdone beef Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw or underdone pork

Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw or underdone pork

Choose the CORRECT answer! The minimum water activity of campylobacters is lower than that of salmonellae The minimum water activity of campylobacters is higher than that of salmonellae

The minimum water activity of campylobacters is higher than that of salmonellae

Choose the CORRECT answer! Salmonella Enteritidis is the serotype that causes the most food-borne salmonellosis in humans. Salmonella Gallinarum is the serotype that causes the most food-borne salmonellosis in humans

Salmonella Enteritidis is the serotype that causes the most food-borne salmonellosis in humans.

# Choose the CORRECT answer! Heterocyclic amines can be formed during the frying of foods of high carbohydrate content Heterocyclic amines can be formed during the frying of meat.

Heterocyclic amines can be formed during the frying of meat.

Choose the CORRECT answer! Polycylic aromatic hydrocarbons (PAHs) can be generated during the frying of foods of high carbohydrate content Acrilamide can be generated during the frying of food of high carbohydrate content

Acrilamide can be generated during the frying of food of high carbohydrate content

Choose the CORRECT answer! Cadmium mostly occurs as a surface contaminant of plants and can be removed by thorough washing Lead mostly occurs as a surface contaminant of plants and can be removed by thorough washing

Lead mostly occurs as a surface contaminant of plants and can be removed by thorough washing

# Choose the CORRECT answer! Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist in the environment Organophosphates are highly lipid soluble compounds with a tendency to persists in the environment

Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist in the environment

Choose the CORRECT answer! Moulds and yeasts prefer a more acidic pH than bacteria Moulds and yeasts prefer a more alkalinic pH than bacteria

Moulds and yeasts prefer a more acidic pH than bacteria

Choose the CORRECT answer! Water activity of foods is characterised by the aw value Redox potential of foods is characterised by the aw value

Water activity of foods is characterised by the aw value

Choose the CORRECT answer! Water activity means the total water content of food Water activity means the free, chemically unbound water content of foods

Water activity means the free, chemically unbound water content of foods

Choose the CORRECT answer! Pseudomonas species causing frequent spoilage of fresh meat are psychrotrophic bacteria Pseudomonas species causing frequent spoilage of fresh meat are mesophilic bacteria

Pseudomonas species causing frequent spoilage of fresh meat are psychrotrophic bacteria

Choose the CORRECT answer! Dioxins are widely used compounds in different industrial processes Significant sources of dioxins include the waste incineration of the forest fires

Significant sources of dioxins include the waste incineration of the forest fires

The results of the pour-plate method was 72 at 4th dilution, what is the microbial count of the sample? 7,2x10 to the fourth cfu/g 7,2x10 to the fifth cfu/g

7,2x10 to the fifth cfu/g

Choose the CORRECT answer! S.aureus is rather sensitive to heat, it cannot survive the pasteurisation S.aureus is rather resistant to heat, it can survive the pasteurisation

S.aureus is rather sensitive to heat, it cannot survive the pasteurisation

Which microorganisms are characteristic to spoilage of foods which have a neutral pH and high water activity? Moulds Bacteria

bacteria

Which culture medium is used for detection of Salmonella? Always lactose-containing medium Never lactose-containing medium

Never lactose-containing medium

Which microorganisms are characteristic to spoilage of foods which have acidic pH and low water activity? Moulds Bacteria

Moulds

How the impedance (conductivity) is changed during the multiplication of bacteria? It always decreases It always increases

It always increases

What is the role of the added water during the production of red meat products? It has a temperature control effect It increases the volume only

It has a temperature control effect

Choose the CORRECT statement The conditions and rules of food hygiene primarily aim at achieving adequate food quality The conditions and rules of food hygiene primarily aim at achieving adequate food safety

The conditions and rules of food hygiene primarily aim at achieving adequate food safety

Choose the CORRECT answer Food chain of animal foodstuff does not include the farm and the feed industry Food chain of animal foodstuff also includes the farm and feed industry

Food chain of animal foodstuff also includes the farm and feed industry

Choose the CORRECT answer Food safety expresses that the food is harmless for human consumption Food hygiene expresses that the food is harmless for human consumption

Food safety expresses that the food is harmless for human consumption

Choose the CORRECT answer ??????????????????????? The acid resistance of verotoxin-producing strains is higher than other E.coli strains The acid resistance of verotoxin-producing strains is lower than other E.coli strains

The acid resistance of verotoxin-producing strains is lower than other E.coli strains

Choose the CORRECT answer Listeria monocytogenes is a psychrophilic bacterium Listeria monocytogenes is a mesophilic bacterium

Listeria monocytogenes is a psychrophilic bacterium

Choose the CORRECT answer! The production areas of live bivalve molluscs are classified based on the level of faecal contamination The production areas of live bivalve molluscs are classified based on the level of marine biotoxin contamination

The production areas of live bivalve molluscs are classified based on the level of marine biotoxin contamination

Choose the CORRECT answer! L.monocytogenes is rather resistant to heat, it can survive the pasteurisation L.monocytogenes is rather sensitive to heat, it cannot survive the pasteurisation

L.monocytogenes is rather sensitive to heat, it cannot survive the pasteurisation

# Choose the CORRECT answer! S.aureus may survive in chocolates and may produce enterotoxins posing a food safety risk S.aureus may survive in chocolates, but cannot produce enterotoxins posing a food safety risk

S.aureus may survive in chocolates, but cannot produce enterotoxins posing a food safety risk

Choose the CORRECT answer! The serotypes of Salmonella causing typhus in animals are capable of inducing disease in humans The serotypes of Salmonella causing typhus in animals are not capable of inducing disease in humans

The serotypes of Salmonella causing typhus in animals are not capable of inducing disease in humans

Which food can be contaminated during the primary production? Egg Sausage

Egg

Choose the CORRECT answer! In case of toxico-infection, the causative agent produce exotoxins in the food In case of toxico infection, the causative agent produces exotoxins in the GI tract

In case of toxico infection, the causative agent produces exotoxins in the GI tract

Choose the CORRECT answer! In general, the heat resistance of microorganisms reduces as the water activity decreases In general, the heat resistance of microorganisms increases as the water activity decreases

In general, the heat resistance of microorganisms increases as the water activity decreases

Choose the CORRECT answer! PAHs are generated during the imperfect combustion of organic materials Nitrosamines are generated during the imperfect combustion of organic materials

PAHs are generated during the imperfect combustion of organic materials

Choose the CORRECT answer! Dioxins accumulate in the adipose tissues of the consumer Dioxins accumulate in the kidneys of the consumer

Dioxins accumulate in the adipose tissues of the consumer

Choose the CORRECT answer! In the EU, chloramphenicol is prohibited for growth promotion, but can be used for therapy in food producing animals In the EU, chloramphenicol is not allowed for use in the food-producing animals, at all

In the EU, chloramphenicol is not allowed for use in the food-producing animals, at all

Choose the CORRECT answer! Ochratoxins are also produced under temperate climate conditions Ochratoxins can only be produced under hot climate condition

Ochratoxins are also produced under temperate climate conditions

Choose the CORRECT answer! Campylobacters are thermophilic bacteria that cannot grow below 30 degrees celsius Campylobacters are psychrophilic bacteria that can still grow below 5 degrees celsius

Campylobacters are thermophilic bacteria that cannot grow below 30 degrees celsius

Choose the CORRECT answer! The “hamburger disease” is caused by verotoxin-producing E.coli The “hamburger disease” is caused by Listeria Monocytogenes

The “hamburger disease” is caused by verotoxin-producing E.coli

Choose the correct answer L. Monocytogenes are rather resistant to heat, they can survive the pasteurization L. Monocytogenes are sensitive to heat, they are definitely killed by Pasteurization

L. Monocytogenes are sensitive to heat, they are definitely killed by Pasteurization

The D value is the time needed to a decimal reduction of the live cell count The D value is the temperature increase necessary for a tenfold reduction of the thermal death time The D value is calculated using the length and the girth of the shaft

The D value is the time needed to a decimal reduction of the live cell count

Choose the CORRECT answer! For preservation of food with a pH <4.5, a heat treatment at 121.1 degree celsius is needed For preservation of foods with a pH <4.5, a heat treatment of <100 degree celsius is sufficient

For preservation of food with a pH <4.5, a heat treatment at 121.1 degree celsius is needed

Which statement is true? The shellfish may become poisonous due to ingestion of biotoxin-producing planktons The shellfish may become poisonous due to ingestion of mycotoxin-producing planktons

The shellfish may become poisonous due to ingestion of biotoxin-producing planktons

Choose the CORRECT answer! Salmonellae are mesophilic organisms Salmonellae are thermophilic organisms

Salmonellae are mesophilic organisms

Choose the CORRECT answer! Abnormal prions are heat sensitive proteins that can be inactivated at 80 degree celsius within 10 minutes Abnormal prions are heat resistant peptides that can be destroyed at 133 degree celsius and 3 bar pressure only

Abnormal prions are heat resistant peptides that can be destroyed at 133 degree celsius and 3 bar pressure only

Choose the CORRECT answer! Nitrites can enter into reaction with amines forming nitrosamines Nitrates can enter into reaction with amines forming nitrosamines

Nitrites can enter into reaction with amines forming nitrosamines

# Choose the CORRECT answer! The primary objective of pasteurisation is to destroy all forms of pathogenic bacteria The primary objective to pasteurisation is to destroy the vegetative form of pathogenic bacteria

The primary objective to pasteurisation is to destroy the vegetative form of pathogenic bacteria

Choose the CORRECT answer! In protective atmosphere packaging, carbon dioxide is partly replaced by oxygen and nitrogen In protective atmosphere packaging, oxygen is partly replaced by carbon dioxide and nitrogen

In protective atmosphere packaging, oxygen is partly replaced by carbon dioxide and nitrogen

Choose the CORRECT answer! Pyretroids are persisting compounds in the environment Pyretroids do not persist in the environment

Pyretroids do not persist in the environment

# Choose the CORRECT answer! Nitrosamines can get into the organism of the consumer with foods, but can also be generated in the stomach Nitrosamines can get into the organism of the consumer with foods, but can also be generated in the intestines

Nitrosamines can get into the organism of the consumer with foods, but can also be generated in the stomach

What does the term “facultative anaerobic bacteria” mean? The bacterium grows only in the presence of oxygen The bacterium also grows in the presence and absence of oxygen

The bacterium also grows in the presence and absence of oxygen

Choose the CORRECT answer! Clostridium botulinum spores may germinate and produce toxin in the honey Due to low water activity and low pH of honey, even bacterial spores are unable to germinate in it

finn svar, begge markert

Choose the CORRECT answer! In case of drinking water, the test for e.coli as faecal indicator is obligatory In case of drinking water, the test for c.perfringens as faecal indicator is obligatory

In case of drinking water, the test for e.coli as faecal indicator is obligatory

The results of the membrane filtration of 100 ml of water was 58 colonies. What is the microbial count of the sample? 5,8 cfu/ml 0,58 cfu/ml

0,58 cfu/ml

Choose the CORRECT answer! The minimum water activity of Pseudomonas species causing frequent spoilage of fresh meat is high The minimum water activity of Pseudomonas species causing frequent spoilage of fresh meat is low

The minimum water activity of Pseudomonas species causing frequent spoilage of fresh meat is high

Choose the CORRECT answer! Main source of human foodborne viral diseases is the meat contaminated with the faeces of animals at the slaughterhouse The most important cause of human foodborne viral diseases is the violation of the rules of personal hygiene

Main source of human foodborne viral diseases is the meat contaminated with the faeces of animals at the slaughterhouse

Choose the CORRECT answer! Campylobacters are thermophilic bacteria Campylobacters are mesophilic bacteria

Campylobacters are thermophilic bacteria

Choose the CORRECT answer! The efficacy of chlorine-containing disinfectants is increased by the elevation of temperature The efficacy of chlorine-containing disinfectants is decreased by the elevation of temperature

The efficacy of chlorine-containing disinfectants is increased by the elevation of temperature

Choose the CORRECT answer! The toxin produced by S. aureus in the food is heat resistant and can only be inactivated by long boiling The botulinum toxin is heat resistant and can only be inactivated by long boiling

The toxin produced by S. aureus in the food is heat resistant and can only be inactivated by long boiling

Choose the CORRECT answer! Campylobacters usually form a biofilm on the surfaces L.Monocytogenes usually forms a biofilm on the surfaces

L.Monocytogenes usually forms a biofilm on the surfaces

Choose the CORRECT answer! Patulin may be produced mostly in fruits causing the contamination of apple juices Zeralenone may be produced mostly in fruits causing contamination of apple juices

Patulin may be produced mostly in fruits causing the contamination of apple juices

Choose the CORRECT answer! Beta-agonists are illegal growth promotants, but can be used for therapy Beta-agonists are not allowed for use in food-producing animals, at all

Beta-agonists are illegal growth promotants, but can be used for therapy

Choose the CORRECT answer! Scombrotoxin is a biogenic amine Scombrotoxin is a mycotoxin

Scombrotoxin is a biogenic amine

Choose the CORRECT answer! Campylobacter jejuni cannot get into the egg through its pores causing a secondary contamination of it Campylobacter jejuni can get into the egg through its pores causing a secondary contamination of it

Campylobacter jejuni can get into the egg through its pores causing a secondary contamination of it

Choose the CORRECT answer! Milk collecting centres are not subject to approval because these are part of the primary production Milk houses are not subject to approval because these are parts of the primary production

Milk houses are not subject to approval because these are parts of the primary production

Choose the CORRECT answer! Campylobacters are rather resistant to heat, they can survive the pasteurisation Campylobacters are sensitive to heat, they are definitely killed by pasteurisation

Campylobacters are sensitive to heat, they are definitely killed by pasteurisation

Choose the CORRECT answer! The total plate count at 30 degrees celsius in raw cows milk is max 100 000/ml The total plate count at 30 degrees celsius in raw cows milk is max 400 000/ml

The total plate count at 30 degrees celsius in raw cows milk is max 100 000/ml

Choose the CORRECT answer! The current meat inspection rules are included in the Regulation 854/2004/EC The current meat inspection rules are included in the Regulation 627/2019/EU

The current meat inspection rules are included in the Regulation 854/2004/EC

Which methods are used for investigation of drinking water? Pour-plate and end point dilution methods Pour-plate and membrane filtration methods

Pour-plate and membrane filtration methods

Choose the CORRECT answer! Verotoxin-producing E.coli may cause hemolytic uremic syndrome in humans Listeria monocytogenes may cause haemolytic uraemic syndrome in humans

Verotoxin-producing E.coli may cause hemolytic uremic syndrome in humans

Choose the CORRECT answer! The toxin produced by S.aureus in the food is a neurotoxin that cause a flaccid paralysis of the muscles The toxin of S.aureus in the food is an emetic one

The toxin of S.aureus in the food is an emetic one