Food Bowl #7

How does the poikilotherm nature of fish affect the type of microbial growth?

• Modified atmospheres will suppress microbial growth

• The high Eh allows anaerobic digestion

• Allows a wide range of microorganisms to grow

• Binding of the microflora to the mercury

• Psychotropic microorganisms will survive at high temperature

Answer explanation

Poikilotherm (or ectotherm) refers to an organism whose internal body temperature varies with the temperature of its surroundings. Poikilothermic organisms, such as most fish, amphibians, and reptiles, are unable to regulate their body temperature internally like endothermic (warm-blooded) animals, such as birds and mammals. Instead, their body temperature is largely determined by the temperature of their environment, which can have significant effects on their metabolic rate, activity levels, and other physiological functions.

As a poikilotherm animal, a fish's body temperature varies with its surroundings, which can influence the type of microorganisms that can grow on or within the fish.

Which of the following is a predominant spoilage microorganism of fish?

• Erwinia carotavora

• Shewanella putrefaciens

• Bacillus cereus

• Listeria monocytogenes

• Aspergillus niger

Answer explanation

The predominant spoilage microorganism of fish is Shewanella putrefaciens. This microorganism is a facultative anaerobic, Gram-negative bacterium that is commonly found in marine environments. It is able to grow in refrigerated temperatures and is capable of producing a variety of off-flavors and odors, making the fish unpalatable and unsuitable for consumption. Other microorganisms, such as Pseudomonas, Proteus, and Photobacterium species, can also contribute to the spoilage of fish, but Shewanella putrefaciens is considered to be the most important and most frequently isolated spoilage organism.

Taenia saginata is a foodborne parasite normally found in ________________.

• pig

• environment

• cattle

• water

• vegetable

Answer explanation

Taenia saginata is a foodborne parasite normally found in cattle. It is a tapeworm that infects the small intestine of humans who consume undercooked or raw beef that contains the cysticerci (larval stage) of the parasite. The adult worm can grow up to 10 meters in length and can cause symptoms such as abdominal pain, nausea, and weight loss. It is important to properly cook beef to an internal temperature of at least 63°C (145°F) to kill any potential parasites or bacteria.

The following are procedures for using a pneumatic percussive stunner for ruminants, EXCEPT

I. The air pressure that powers the stunner should not be more than 225 psi.

II. A protective collar should be applied around the head of that stunner so that it should not protrude more than 30 mm.

III. The centre of the stunner shall be in contact with the animal at a point of intersection of lines drawn from the medical corners of the eyes and the base of the ears.

IV. The animal shall be stunned twice until it becomes unconscious.

V. The head of the stunner should be flat or slightly convex.

• I and II

• I and IV

• II and IV

• I, III and IV

• II, IV and V

Answer explanation

Read more: https://www.halal.gov.my/v4/images/pdf/protocol%20halal%20meat%20poultry.pdf

Which of the following statements is FALSE?

• Slaughtering must be carried out by a mentally sound Muslim who is aware of the requirements for slaughtering in Islam

• Animals that are dead due to stunning are categorized as non-halal

• Slaughtering shall be done several times until completely cut off the trachea, jugular veins, esophagus, and carotid arteries

• Tasmiyah immediately before slaughtering is compulsory, according to MS 1500:2019

• Animals to be slaughtered must be healthy

Answer explanation

According to Islamic requirements for halal slaughtering, the slaughterer must sever the trachea, esophagus, jugular veins, and carotid arteries of the animal with a sharp knife in a single continuous motion, without lifting the knife until the animal is dead. The idea is to ensure a quick and humane death for the animal, while allowing as much blood as possible to drain from the body. It is not permissible to slaughter an animal by any other method, such as electrocution or suffocation.

Option A is true, as the slaughterer must be a mentally sound Muslim who understands the requirements of halal slaughtering. Option B is also true, as animals that are dead due to stunning are not considered halal. Option D is true, as tasmiyah (pronouncing the name of Allah) before slaughtering is considered compulsory. Option E is true, as animals to be slaughtered must be healthy and free from any diseases or defects that would render them unsuitable for consumption.

Which of the following claims are allowed by the Food Regulations 1985?

I. Nutrient content claim

II. Nutrient health claim

III. Nutrient comparative claim

IV. Enrichment/fortification

V. Nutrient function claim

• I and III

• I, III, and V

• I, III, IV, and V

• I, II, III, and V

• All of the above

Which of the following refers to oxymyoglobin?

• Beef meat turns to deep purple colour after slaughtering

• Beef meat turns to red colour after exposure to oxygen

• Beef meat turns to brown colour after oxidation

• Beef meat turns to blue colour after degradation

• Beef meat turns to orange colour after resting

Answer explanation

Oxymyoglobin is a bright red pigment that forms in beef meat after exposure to oxygen. When beef is first cut or ground, it has a purplish color due to the presence of myoglobin, a protein that stores oxygen in muscle tissue. When myoglobin is exposed to oxygen in the air, it forms oxymyoglobin, which is responsible for the bright red color of fresh beef. As beef continues to be exposed to oxygen, the oxymyoglobin can gradually break down and form metmyoglobin, which has a brownish color. So, option B is the correct answer as it describes the formation of oxymyoglobin in beef meat after exposure to oxygen. Option A is incorrect because the deep purple color of beef meat after slaughtering is due to the presence of myoglobin, not oxymyoglobin. Option C is incorrect because the brown color of beef meat is due to the formation of metmyoglobin after prolonged exposure to oxygen, not oxymyoglobin. Option D is incorrect because the blue color of beef meat is a sign of spoilage caused by bacterial degradation, not the formation of oxymyoglobin. Option E is incorrect because there is no stage where beef meat turns orange after resting.

The objective of drying the cocoa beans during the processing of cocoa mass is to reduce the moisture content to ___%.

• 15

• 10

• 8

• 5

• 1

Answer explanation

During the processing of cocoa beans to cocoa mass, one of the crucial steps is drying the cocoa beans to reduce their moisture content. The drying process helps to prevent the growth of microorganisms on the beans and preserve the quality of the cocoa. The optimal moisture content for cocoa beans after drying is about 7-8%.

Aseptic packaging involves all the following steps, EXCEPT __________.

• sterilizing product before filling

• hermetic sealing

• filling in an aseptic environment

• sterilizing product after filling

• simultaneous sterilizing package before filling

Answer explanation

Aseptic packaging is a process used to package sterile products, such as food and pharmaceuticals, in a way that prevents contamination by microorganisms. The process involves several steps to ensure the product is sterilized and the packaging is sterile before filling. These steps include:

A. Sterilizing product before filling: The product to be packaged is sterilized using heat treatment, filtration, or chemical treatment to ensure it is free of microorganisms.

B. Hermetic sealing: The packaging material is sealed to create a hermetic seal, which prevents the entry of microorganisms into the package.

C. Filling in an aseptic environment: The filling of the product into the sterile package is carried out in a sterile environment using equipment that has been sterilized.

E. Simultaneous sterilizing package before filling: The packaging material is sterilized before filling using heat treatment, radiation, or chemical treatment.

Which acid is used in the digestion step of the Kjeldahl Method?

• Sulphuric acid

• Hydrochloric acid

• Nitric acid

• Acetic acid

• None of the above

Answer explanation

Sulphuric acid is used in the digestion step of the Kjeldahl method. The Kjeldahl method is a widely used technique for the determination of nitrogen content in organic and inorganic substances, such as food, soil, and fertilizer. In this method, the sample is digested with sulphuric acid to convert the nitrogen to ammonium sulphate, which is then treated with a strong base and distilled to release ammonia gas. The amount of ammonia gas produced is measured and used to calculate the nitrogen content of the sample.