Food Hygiene Final | Quizlet

Food Safety Final

General European Food Law is given in

Regulation 178/2002

According to EC directive 89-108, which cryogenic media are authorized for freezing of foodstuffs

Nitrogen and carbon dioxide

According to EC directive 89/108, what is the maximum temperature fluctuation allowed during transport

3C

What are the conditions for HTST pasteurisatio nof processed egg yolk

. 64-66 for 3min

Which quality assurance systems are obligatory in meat processing plant 2

GMP, GHP, HACCP

Which quality assurance systems are obligatory in primary production

GMP, GHP

What are the major food allergens («big eight»)

Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans

Food safety criteria (1441/2007), refer only to the pathogenic bacteria

Listeria monocytogenes, Salmonella, Escherichia coli, Enterobacter sakazakii

The water that is directly held by chemical bonds to the meat proteins is

Bound water

Meat contains on average

18.5% protein

Absolutely critical to meat processing properties (WHC, fat binding) are

Myofibrillar proteins

Red meat contains particularly high level of

Vitamins B

Food having low water activity (Aw) is the most often spoiled by

Moulds

For canned products is required to obtain a sterilization value Fo

3

To obtain «botulinum cook» during food sterilization number of C. botulinum spores must be theoretically reduced by

12 log units

In food having very low water activity bacterial spores are

More resistant to heat treatment

At low pH bacteria are

More sensitive to heat treatment

Theoretical basis for food refrigeration gives Van't Hoff's rule - for every temperature rise of 10C rate of biochemical reactions increases

2-4 times

To avoid recrystallization during storage of frozen food temperature should be

Stable (no fluctuation)

At what temperature weight losses occurring during storage of frozen meat are the lowest

-30C

At what temperature degradation of triglyceride in fat of frozen fish is the sm...

-29C

The main functions of ascorbates and erythrobates added to the meat are

Acceleration of curing process and preventing the formation of nitrosamines

For all types of sausages, bacon, and hams that will be air-dried the best curing method is

Dry curing

Cured meat colour development is faster when

Only nitrite is used

The most important mechanism of meat preservation by salting and curing is

Lowering the water activity

The most relevant to low water activity is

S. aureus

. In sterilized meat cans nitrite as

Needed only to obtain the desired colour of the meat

What is maximum amount of nitrite that may be added to meat products during manufacture according to DIRECTIVE 2006/52/EC

150 mg/kg

The most sensitive to bactericidal and bacteriostatic effects of smoke are

Vegetative forms of bacteria

The health hazards associated with smoking of foods are related to

Presence of carcinogenic components in wood smoke and smoked meat

Dried meats and fish have the best quality if they were subjected to

Freeze drying

Most of pathogenic bacteria cannot grow in food at pH

4.5

Preservatives are added to food in small quantities, usually

0.1-0.2 %

Application of ionizing radiation to reduce the number of non-spore forming pathogenic microorganisms (other than viruses) and parasites is called

Radurization

Resistance of microorganisms to ionizing radiation is characterized by D10-value. It is

Radiation dose required to kill 90% of microorganisms

How is the range of fat content in fish

0.2-54%

. Post-mortem changes in fish meats run

Like in the meat of mammals, but much faster

The chemical reactions occurring in fish fat during storage

Are faster, because fat fish contains many unsaturated fatty acids

Fish meat contains, with the one exception, all essential amino acids in concentrations exceeding the standard limiting amino acid is

Tryptophan

What kind of seafood is often the cause of viral outbreaks

Oysters

Which species of vibrio cause the most often foodborne illness associated with eating undercooked seafood in Japan

V. parahaemolyticus

What fish product has been the most often involved in outbreaks caused by C. botulinum type E

Hot smoked fish

Minimum growth temperature for C. botulinum type E is

3.3C

Ciguatera poisoning is caused by consumption of

Fish

Paralytic poisonings are caused usually by consumption

Contaminated molluscan shellfish feeding on algae

. Fishery products which undergo enzyme maturation treatment in brine, produced from fish species associated wit a high amount of histidine may contain following level of histamine

400 mg/kg

Which toxic element present in contaminated fish caused the greatest health problems in humans

Mercury

The best methods for inactivation of fish parasites harmful to human health are

Heat treatment and freezing, salting

What food that cannot be HHP treated

Packaged food packed in completely rigid packaging

What organisms are the most sensitive to high pressure processing

parasites

What is the main disadvantage of microwave heating in terms of food safety

hot and cold spots in treated food

A legislative act of the EU that becomes immediately enforced by member states simultaneously is

Regulation

HACCP has

7 principles

In comparison with food of plant origin meat has

Very high coefficient of digestibility

The amount of energy provided by meat consumed is related to

Content of fat in meat

Spoilage of food of animal origin is most often a result of

Biological factors

Biological spoilage of meat can be caused by

Bacteria, yeasts and moulds Insect and parasites All of the above (x)

Food having low water activity (Aw) is most often spoiled by

Moulds

Biogenic amines are formed in food of animal origin as a result of

Decarboxylation of amino acids

Which biogenic amine is a food safety criterion

Histamine

Decay of meat usually becomes noticeable at a superficial growth of

10^7 - 10^8 per 1 cm2

The period of time when the number of bacteria does not increase in the environment

Lag phase

Who explained the theoretical basis of food sterilization

Louis Pasteur

At what temperature myoglobulin denaturation occurs

65C

D value is

Time at a given temperature to reduce a microbial population by 90%

Z-value is

Change in temperature needed to change D value by 90%

Assuming a reference temperature at 70C, pasteurisation value is

Minutes of heating at 70C

Infant botulism is mostly caused by consumption

Honey and maple syrup

Optimum growth temperature of psychrotrophs is?

25-30C

Which risk factor was the most often out of compliance according to FDA Report in the occurrence of Foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types

improper handling

The main functions of phosphates added to meat are

Increase water holding capacity and juiciness

Monosodium glutamate (MSG) is

Flavour enhancer

The solution, over which the relative humidity is 97% has water activity?

0,97

In sterilised meat cans, nitrite is

Needed only to obtain the desire colour of meat

In which food is there the highest concentration of nitrates?

Vegetables

The best wood for smoking is

Oak, beech, elm

The most sensitive to bactericidal and bacteriostatic effects of smoking are

Vegetative forms of bacteria

The health hazards associated with smoking of food are related to

Presence of carcinogenic compounds in wood smoke and wood byproducts

Increasing the distance between the fire and products in the home

decreases harmful substances

What microorganisms are most resistant to a low pH

Moulds

. What kind of seafood is the cause of viral outbreak

Oysters

Parasites not harmful to human health, but causing the disgusting appearance of fish

Kudoa, tetrarhynchidae, parasitic crustaceans

What fields of veterinary public health are the most neglected in the poorest countries of the world

Control programs for the zoonotic diseases

How was development of European food law

Vertical directives, horizontal directives, towards food safety law

Harmonization of food law of the member states of EU was initiated in

1962

HACCP was developed

in the 1960s

Requirement for all food businesses to adapt HACCP principles in EU is in

EU 852/2004

Rapid alert system for food and feed (RASFF) was introduced in EU by

Regulation 178/2004

Adverse reaction to a normally harmless substance in food doesn't cause the bodys immune response is

Food poisoning

Thickness of muscle fiber is important because

It affects tenderness of meat

Sarcoplasm (muscle cytoplasm) fills the interior of muscle fiber. It occupies

20% of the volume of muscle fiber

Contractile filaments (myofilaments) are the main structural component of muscle fibers. They occupy

65% of volume

Top 5 human serovars of salmonella in decreasing order are

S.enteritidis, s. Typhimurium, s.monophasic typhimurium, s.infanits, s.derby

The highest occurrence of campylobacter in food is in

fresh broiler meat

The most common method used to determine collagen content in meat is measurement

Hydroxyproline

Extracellular fat, located in the adipose tissue is spare fat. It consists of

Triglycerides

Which minerals present in meat are most important for human from nutritional point of view

Iron and zinc

During heat treatment of pork the cooking losses are the lowest in meats (found in lecture, table)

DFD

PSE beef should be used for production

Durable meat products

Free radicals are formed in food of animal origin as a result of

Fat oxidation