TEST QS. retake qs (document)

extra qs. (older - food technology)

Which fish families require histamine testing and what are the limits?

• Families: Scombridae (tuna), Clupeidae (herring), Engraulidae (anchovy), Coryphaenidae (mahi-mahi)

Sampling: 9 samples/batch • Limits: Mean ≤100mg/kg; ≤2 samples between 100-200mg/kg; none >200mg/kg

Edible internal organs of rabbit?

Heart, liver, kidneys, lungs

Health mark requirements for wild game?

Applied after ante/post-mortem inspections if meat is fit. Stamped via ink/hot branding on carcass surface.

Cold marinating temperature?

10-15°C for 3-4 days

Heat-treated egg product verification method?

Alpha-amylase test

Who conducts poultry ante-mortem inspections?

Official/approved vet

"Dirty zone" components in slaughterhouses?

Receiving areas, slaughter lines, evisceration zones

Trichinella testing regulation?

Commission Regulation (EC) No 2075/2005

Rabbit marketing types?

• Whole with offals (heart/liver/lungs/kidneys) • Whole without offals • With/without head variations • Cuts

Chilled large game temperature?

≤7°C throughout meat

Grade A egg characteristics?

• Shell: Clean, undamaged • Air space: ≤6mm (≤4mm for "extra") • Yolk: Shadow-only visibility, mobile • Germ: No development

Poultry meat advantages?

Low-calorie, high protein/EAAs, tender texture, mild flavor. Breast has highest protein.

HMF levels in honey?

Egg shell defects?

Misshapen, double-shelled, dirty, leakers, soft-shelled, mottled

Unfit poultry meat indicators?

Pathological changes, abnormal odor/color, contamination

Older eggs show increased…?

Foam stability

Marinating solution components?

• Acid (tenderize) • Salt (flavor/preservation) • Spices (flavor) • Oil (moisture retention)

Deep-frozen poultry temperature?

≤-18°C (brief fluctuations to -15°C allowed)

Fresh egg storage temperature?

0-5°C

Poultry slaughter flow?

Transport → Stunning → Bleeding → Scalding → Plucking → Evisceration → Inspection → Chilling

Immersion water stunning?

Electrical stunning method using water bath conductivity

Grade A egg marking?

A-BB-CCCCCC (farming method, country code, producer ID)

Non-microbial egg defects?

Blood spots, meat spots, watery albumen, mottled yolks

Poultry post-mortem inspection?

Visual exam of carcass/organs under lighting, palpation/incision if needed

Inedible poultry parts?

Crop, gall bladder, pancreas, intestines, lungs, feathers

Inedible rabbit parts?

Ears, trachea, gall bladder, reproductive organs, skin

Trained game inspector requirements?

Pathology knowledge, handling training, evaluates nutritional status/injuries pre-harvest

Caviar definition/storage?

Salted Acipenseridae eggs. Store refrigerated

Processed fish types?

Salted, smoked, marinated, dried, semi-preserved

"Extra fresh" egg duration?

9 days

Fresh egg shelf life?

28 days (Class A)

Poisonous fish families?

Tetraodontidae, Molidae, Diodontidae, Canthigasteridae

High-salted fish criteria?

≥14% salt

Poultry chilling temperature?

4°C (unless cut warm)

Poultry chilling methods/objective?

Water/air/spray chilling to reach 4°C rapidly

Giblet processing steps?

Separate edible parts → Remove gall bladder → Clean → Chill ≤6°C → Package

Poultry cutting temperatures?

4°C meat + 12°C environment

Class A/B poultry requirements?

Intact, clean, no foreign matter/smell, minimal bloodstains

Frozen poultry temperature?

≤-18°C

Egg yolk defects?

Double/missing yolks, mottling, pale coloration

Liquid egg foreign matter limit?

100mg/kg

Egg composition?

65.6% water, 12.1% protein, 10.5% fat

Broken egg storage?

≤4°C

Mayonnaise product types?

Savory mayo, mayo sauces/spreads, tartar sauce

Fish stick thickness?

10mm

Fish fat classification?

• Lean (

Dried fish moisture limit?

≤18%

Fish chemical hazards?

Biotoxins (ciguatoxin), poisonous fish families

Large game chilling temperature?

≤7°C

Trichinella testing samples?

10g from diaphragm, tongue, forelimb

Wild game post-mortem?

Visual inspection, split spine/head if needed

Honey enzymes?

Invertase, diastase

Melissopalynology?

Pollen analysis in honey

Honey moisture limits?

≤20% (≤25% for heather baker's honey)

Freezing methods?

Air blast, plate freezing, cryogenic

Controlled atmosphere stunning?

CO₂/inert gas mixtures

Valuable ostrich cuts?

Leg, thigh, back

Wild game definition?

Hunted ungulates/lagomorphs/birds under EU 853/2004

MAP gases?

CO₂, N₂, argon, nitrous oxide, hydrogen

Hygiene-trained person?

Certified in food safety practices

Egg shape index 92?

Spherical shape (approaching 100)

Fish proteins?

Sarcoplasmic, collagen

Fish composition?

50-80% water, 15-25% protein, 0.1-35% fat

External egg defects?

Misshapen, dirty, cracked, calcium deposits

Shell membrane formation?

Isthmus

Egg product types?

Liquid, concentrated, dried, frozen, coagulated

Poultry chilling temperature?

4°C (unless cut warm)

Food regulation definition?

Laws governing food production/processing/distribution to ensure safety/quality

Which regulation (EC) lays down general principles and requirements of food law, establishes the European food safety authority and lays down procedures in matters of food safety?

B) Regulation No 178/2002

What are toxicogenic pathogens?

Microorganisms which produce exogenous toxic substances, including Staphylococcus aureus, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, enterococci, and moulds.

What are the most valuable ostrich meat cuts?

Leg, thigh, and back

What enzymes are found in honey?

Invertase, diastase, glucose oxidase, catalase

What is examined for Trichinella?

10g from front limb, diaphragm, and tongue

What are chemical hazards in fish and fishery products?

Fishery products containing biotoxins such as ciguatoxin or muscle-paralyzing toxins must not be placed on the market. Fishery products derived from poisonous fish families including Tetraodontidae, Molidae, Diodontidae, and Canthigasteridae also must not be placed on the market.

How is ostrich carcass/meat graded according to the World Ostrich Association?

Grades: Prime, Choice, Select, Utility, Non food.

What are different types of poultry hams?

• Special ham (at least 16% pure muscle protein) • Selective ham (at least 13%) • Standard ham (at least 10%)

What increases in old age eggs?

pH

What happens when honey is obtained by pressing broodless combs?

Honey obtained with or without moderate heat application does not exceed 45°C.

What is the STAR protocol?

Micrococcus luteus tested at 37°C for at least 24h, pH=8 with macrolides + b-lactams.

Describe foie gras.

Liver of geese or duck species Cairina muschata or Cairina muschata x Anas platyrhynchos which have been fed in a way that induces hepatic fatty cellular hypertrophy.

What is the most valuable part of ostrich for feathers and skin?

Feathers (and skin for leather)

What is a pimpled egg?

White color resulting from irregularly shaped calcium deposits on the external surface of the shell, often occurring in older layers due to poor nutrition.

What is the premi test?

A microbial inhibition diagnostic system for detection of antibacterial substances in fresh meat samples.

What is the main basic food legislation?

Regulation No 178/2002

Define traceability.

The ability to trace and follow a food, feed, food-producing animal, or substance intended to be or expected to be incorporated into a food or feed, through all stages of production, processing, and distribution.

What legislation covers general food hygiene and transport?

Regulation No 178/2002 covers general principles of food law and procedures for food safety.

What is the minimum cooking temperature for meat products and for how long?

70°C for at least 10 minutes for cooked meat products.

List facultative pathogenic bacteria and their conditions.

(This question requires additional specific conditions for the bacteria; therefore, details should be provided separately.)

What causes deep putrefaction?

Deep putrefaction is caused by anaerobic proteolytic bacteria such as Proteus and Clostridium.

Define comb honey.

Honey stored by bees in the cells of freshly built broodless combs or thin comb foundation sheets made solely of beeswax and sold in sealed whole combs or sections of such combs.

What is the acceptable amount of hydroxymethylfurfural (HMF) in honey?

HMF should be below 10 mg/kg in fresh extracted honey. Higher levels may indicate excessive heating during the extraction process.

Explain stunning by controlled atmosphere.

Stunning by controlled atmosphere involves the use of carbon dioxide, inert gases, or mixtures of these gases.

What is the minimum temperature for cooked meat products?

Cooked meat products must reach a minimum of 70 degrees Celsius in all parts and be maintained at that temperature for at least 10 minutes.

What is superficial putrefaction and what microorganisms cause it?

Superficial putrefaction occurs at the beginning of meat decomposition in parts with ample oxygen, mainly caused by aerobic psychrotrophic proteolytic bacteria such as Micrococcus sp., Pseudomonas sp., and Alcaligenes sp. Soil sporogenic aerobionts of the genus Bacillus can also participate.

What residues does the STAR protocol test for using Micrococcus luteus ATCC 934?

Antibiotic residues.

Name the technological stages of the 3rd plant circuit.

a. Chilling b. Cutting c. Grading, batching, and dressing d. Wrapping e. Labeling.

What does the presence of furfuraldehyde in honey indicate?

It indicates that the honey is adulterated with sucrose. The limit is 10-80 mg; greater than 100 mg/kg is considered adulterated.

What are the HMF limits for honey in general and tropical regions?

General: Not more than 40 mg/kg; Tropical: Not more than 80 mg/kg.

What is the maximum moisture content in honey?

General: Not more than 20%; Bakers honey: not more than 23%; Bakers honey with heather: not more than 25%.

What is melissopalynology?

Pollen analysis of honey.