Food Hygiene II - 2nd part

Crystallization is faster if : The glucose content of honey is higher. The fructose content is higher. The glucose content of honey is lower.

The following factors are responsible for the antibacterial action : -Osmotic effect of sugars. -pH and honey acids. -Hydrogen peroxide. -Phenols. -Antibiotic-like peptides methylglycoxal. True. False.

During transportation of milk to the dairy processing plant, the most significant hazards are: Chemical, represented by the presence of mycotoxins. Biological, represented by the failure of the temperature. Physical, represented by the failure of temperature.

Reasons to opt for free cow traffic in during robotic milking: -More milk per cow (more rest and higher feed intake). -Less lameless (more rest). -Better for low ranking cows (less rest). -More freedom and improved animal well-being. -Less labour and more milk per robot. -More mastitis. -Better social life of the farmer. -Lower costs (investment in gates), higher profit. True. False.

Alcohol fermentation in case of Koumis is produced by : a. Leuconostoc mesenteroides subs cremoris. b. Torula spp. c. Lactobacillus delbrueckii subsp. Bulgaricus.

recontamination of the heated liquid by microorganisms can be readily prevented by : a. High pasteurization. b. Autoclaving. c. UHT.

Rheumatological disorders has been successfully treated with: a. Pollen. b. Propolis. c. Bee venom.

Yogurt is prepared by fermentation of milk by the following types of bacterias: lactobacilus delbrueckii subsp. Bulgaricus and Lactococcus cremoris. Lactobacilus debrueckii subsp. Bulgaricus and Streptococcus salivarius subs. Thermophilus. Streptococcus salivarius subs. Thermophilus and Lactobacillus acidophilus.

Low pasteurization conditions are designed to effectively destroy the most resistant vegetative microorganisms. Mycobacterium tuberculosis and Clostridium tyrobutiricum. Mycobacterium tuberculosis and Coxella burnettii. Mycobacterium tuberculosis and Listeria monocytogenes.

Melezitose is higher in: a. Honeydew honey. b. Acacia honey. c. Blossom honey.

The main pathogen in honey is: a. Clostridium botulinum. b. Staphilococcus aureus. c. Bacillus cereus.

The hydroxymethylfurfural (HMF) content in honey increases : a. HMF level is not influenced by the temperature. b. With increasing temperature. c. With decreasing temperature.

What microorganism can grow in a batch pasteurizer?. a. Lactococcus lactis. b. Bacillus stearothermophilus. c. Pseudomonas fluorescens.

The relative amount of unsaturated to saturated fatty acids in the yolk is: Higher in comparison with milk. Lower in comparison with milk. Similar to the milk.

Conversion of sucrose to glucose and fructose is catalyzed by: a. Invertase. b. Diastase. c. Glucose oxidase.

Crystallization does not affect: -The flavor. -Quality. -Nutritional content. -Texture. -Color of honey. True. False.

Sterilization of bottles with hydrogen peroxide is realized in the case of: a. Sterilized milk through autoclaving. b. High pasteurized milk. c. UHT milk.

D-Value represents: a. The resistance of an organism to differing temperatures. b. The temperature, that is required for the thermal destruction curve to move one log cycle. c. The time needed at a certain temperature to kill an organism.

The main mineral in honey is: a. Calcium. b. Potassium. c. Magnesium.

The aim of fore milking is to: Cleaning of teats before milking. Assists early detection of mastitis, removes potentially contaminated milk from the teats canal and stimulates milk let down. Disinfection of teats after milking.

Psychrotrophs are able to produce heat-stable enzymes in raw milk if the number exceeds: a. 10 cfu/ml. b. 5*10^5 cfu/ml. c. 10^4 cfu/ml.

If high temperatures are used during cleaning and disinfection of milking ustensils, the main contaminating species, in case of unsatisfactory results, will be : Lactic acid bacteria, Lactococcus lactis, pseudomonas and coliforms will mainly be involved. Micrococci, Microbacterium lacticum, some streptococci and spore-forming bacterias. Only spore forming bacterias.

The bioavailability of biotin for consumers may be compromised by the tight complex formed between?. Avidin and its bound vitamin B8. Cystatin and its bound vitamin B8. Ovomucin and its bound vitamin B8.

Fermentation of set-style yoghurt is realized in: a. Large vats. b. Bulk tank. c. The retail container.

Antimicrobial factors in the egg are represented by: -Lyzozyme. -Avian beta-defensins. -Ovoinhibitor. -Cystatin. -Ovotransferrin. -Ovomucin. True. False.

Egg consumption is associated with increased health risk, according to the high level of cholesterol in the yolk: Yes. No. No, in the case of healthy consumers.

Which vitamin is low in eggs ?. a. Vitamin E. b. Vitamin C. c. Vitamin A.

The most important key aroma components for yoghurt are : a. Acetone, diacetyl and 2,3-pentanedione. b. Acetaldehyde, diacetyl and 2,3-pentanedione. c. Free fatty acids.

Late blowing” in some types of cheese is produced by the development of: a. Yeasts and molds. b. Coliforms. c. Anaerobic bacterial spores.

Development of bitter defect of sour cream is produced by: Lactic acid bacteria. Proteolytic enzymes and psychrotrophic bacteria that survive pasteurization. Proteolytic enzymes of psychrotrophic bacteria that survive pasteurization.

Early “blowing” of cheese is produced due to: a. Pseudomonads. b. Coliform bacteria. c. Spore-forming microorganisms.

Hydrogen peroxide is produced by the following enzymes: a. Glucose oxidase. b. Catalase. c. Invertase.

In the manufacture of kefir, milk is inoculated with kefir grains at a temperature of: a. 37°C. b. 43°C. c. 22°C.

Pollen is used by honey bees to produce: a. Honey. b. Bee bread. c. Propolis.

Prevention of late “blowing” in cheeses and development of the unpleasant flavor caused by heat-resistant spore-forming bacteria (principally Clostridium tyrobutyricum) can be realized by: a. Addition of sodium chloride. b. High pasteurization. c. Addition of sodium nitrite.

Bacterial lipases and proteinases are inactivated by heat treatment: Yes, in case of milk at 11°C for 30min. Yes, in case of heating of milk at 145°C for 1sec. No.

The ovomucin content is higher in: a. Yolk. b. Thick albumen. c. Thin albumen.

Which fermented milk product is believed to have therapeutic properties?. a. Yoghurt. b. Acidophilus milk. c. Butter milk.

Egg consumption is associated with increased health risk, according to the high level of cholesterol in yolk: a. Yes. b. Yes, in the case of people suffering from metabolic disorders such as diabetis, hypercholesterolemia and hypertension. c. No.

During heat treatment of milk, regeneration of heat is not possible in the case of: a. Plate heat exchanger. b. Batch pasteurization. c. Tubular heat exchanger.

What does the absence of catalase in honey indicate?. A. It certifies that the honey has been heat-treated. B. It certifies that the honey is adulterated with sugar syrup. C. It certifies that it is honeydew honey.

Heavy metals are part of which category?. A. Accidental contaminants. B. Voluntary contamination. C. Food additives.

What factors contribute to the enriched nutritional value of sour milk products? (Multiple answers possible). A. The production of lactic acid from lactose degradation. B. The formation of peptides and free amino acids from protein hydrolysis. C. The production of vitamins due to the growth of lactic acid bacteria.

Which of the following microorganisms, used in obtaining dairy products, are sensitive to refrigeration temperatures during storage?. A. Streptococcus thermophilus. B. Lactobacillus acidophilus. C. Lactobacillus bulgaricus.

What is the optimal temperature for cream separation?. A. 5-10°C. B. 2-4°C. C. 15-20°C.

Which of the following stages are part of the risk assessment process?. A. Hazard identification. B. Risk analysis. C. Risk characterization.

Which compound in the egg functions as Vitamin B2?. A. Avidin. B. Ovovitellin. C. Ovoflavin.

. Kefir is obtained by inoculating milk at what temperature?. A. 20-26°C. B. 12-14°C. C. 42°C.

What is understood by "food safety risk"?. A. A biological, chemical, or physical agent in a food product, or a condition of a food product, with the potential to cause a negative health effect (a food safety hazard). B. The estimation of the probability and severity of adverse health reactions in the exposed population. C. Risk is a hazard.

The rapid rotation of a cream layer on the wall of a cylinder spinning at 2-3 thousand rpm is a method of obtaining butter through: A. Combination. B. Agglomeration. C. Concentration.

What are the preventive measures to reduce mycotoxin contamination in milk?. A. Respecting the storage conditions for feed. B. Applying a heat treatment to the milk. C. Testing raw milk in processing units.

Consumption of large quantities of raw egg white can lead to a deficiency of: A. Biotin (Vitamin H). B. Avidin. C. Lysozyme.

How is sweet cream obtained?. A. By inoculating milk with lactic streptococci. B. By inoculating milk with streptococci and lactobacilli. C. It is not obtained by inoculation.

What is meant by artificially inverted sugar?. A. The transformation of sucrose into glucose and melezitose under the action of mineral acids at high temperatures. B. The transformation of sucrose into fructose and glucose under the action of invertase. C. The transformation of sucrose into synthetic honey.

What are the main hazards identified during milk transport?. A. Biological hazards, represented by non-compliance with the milk storage temperature. B. Chemical hazards, represented by residues of antibiotics, pesticides, fungicides, and heavy metals. C. Physical hazards, represented by the presence of foreign bodies (impurities, hair, glass shards).

What are the components of risk analysis?. A. Hazard assessment, CCP determination, establishment of corrective actions. B. Hazard identification, hazard characterization, risk assessment. C. Risk assessment, risk management, risk communication.

What are the main hazards at the farm level?. A. Physical hazards, represented by non-compliance with the milk storage temperature. B. Chemical hazards, represented by antibiotic residues. C. Biological hazards, represented by mycotoxins.

. To prevent chemical contamination of milk, where should measures be taken?. A. At primary production. B. At processing units. C. At points of sale.

A weak or zero amylase (diastase) index in honey indicates: A. The honey was heat-treated at temperatures that inactivated the enzymes. B. The honey is adulterated with sugar syrup. C. The honey is old.

What are the advantages of microfiltration?. A. Reduction of pathogenic bacteria. B. Retention of somatic cells. C. Reduction of antibiotic residues.

What causes the low consistency of acidic dairy products?. A. Use of lactic cultures with reduced activity. B. Thermostatting temperature is too low. C. Presence of antibiotic residues in the milk.

The intensification of the Maillard reaction is determined by: A. Temperature values. B. The duration of the heat treatment. C. pH.

To reduce the Total Germ Count (TGC) in consumer milk, preventive measures are taken at the level of: A. Primary milk production. B. The processing unit. C. The sales units.

The height of the air cell in "extra" eggs must be: A. Maximum 4mm. B. Maximum 6mm. C. Maximum 1mm.

What is the marking requirement for "extra" eggs?. A. No less than 9 days from the laying date. B. No more than 4 days from the laying date. C. Maximum 1 day from the laying date.

Lactobacillus bulgaricus is: A. Mesophilic. B. Thermophilic. C. Psychrophilic.

What does actinization represent?. A. The combination of UV, IR, and light radiation on milk. B. The act of eliminating microorganisms from milk under the action of electromagnetic radiation. C. The elimination of microorganisms from milk by centrifugation at 9000-20000 rpm.

Continuous sterilization of milk is done under the following conditions: A. 121°C for 10-20 minutes. B. 140-150°C for 2-4 seconds. C. 85-95°C for 15-20 minutes.

What is the total number of germs in raw milk intended for processing?. A. 400,000cfu/ml. B. 1,000,000cfu/ml. C. 100,000cfu/ml.

By what method are eggs sanitized?. A. Wet methods. B. Dry methods. C. They are not sanitized because the protective mucus layer is removed.

For which product is thermostatting done at a higher temperature?. A. Buttermilk. B. Kefir. C. Yogurt.

Sucrose is found in large quantities in?. A. Honeydew honey. B. Nectar honey. C. Honey from bees fed sugar syrup.

. Mineral salts are found in large quantities in: A. Honeydew honey. B. Floral honey. C. Adulterated honey.

The quantitative determination of fraud by adding water to milk is performed by: A. Determining the specific density. B. Determining the electrical conductivity. C. Determining the cryoscopic point.

Staphylococcal enterotoxin is more heat-resistant than the toxin-producing microorganism, Staphylococcus aureus. A. True. B. False.

The hygienic quality of milk from collection centers is poorer compared to that supplied by large-capacity farms. A. Yes. B. No. C. The hygienic quality of the milk is similar.

Qualitative or quantitative evaluation of the nature of the adverse health effect associated with biological, chemical, and physical agents that may be present in food represents: A. Hazard identification. B. Risk characterization. C. Hazard characterization.

Low pasteurization of milk inactivates which of the following pathogenic microorganisms?. A. Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Campylobacter jejuni. B. Only Staphylococcus aureus and Salmonella spp. C. Only Listeria monocytogenes and Campylobacter jejuni.

To what must farmers be properly trained and have adequate skills? A. Animal health and the use of veterinary medicines. B. Feed manufacturing and use. C. Hygienic milking. D. Storage, handling, collection, and transport of milk. E. Personal hygiene notions. F. Good hygiene practices and good working practices. G. Microbiological, chemical, and physical hazards and measures to combat them. H. Control measures to prevent, eliminate, or reduce hazards to acceptable levels for food safety. True. False.