food poisoning safety testing
one. Multiple choice questions
1. Which of the following belongs to the category of food poisoning (C)
A. Typhoid fever B. Hepatitis A C. Botulism D. Overeating gastroenteritis E. Avian influenza
2. The following food poisoning is the most common (B)
A. Chemical food poisoning B. Bacterial food poisoning C. Fungal food poisoning D. Toxic animal poisoning E. Toxic plant poisoning
3. The main food source of Salmonella food poisoning is (A)
A. Livestock and poultry B. Seafood C. Human purulent wounds D. Flies E. Dust
4. The clinical manifestations of Staphylococcus aureus enterotoxin food poisoning are (C)
A. High fever + diarrhea B. High fever + vomiting C. Vomiting + diarrhea D. No vomiting or diarrhea E. Difficulty breathing
5. The main poisoning foods caused by Vibrio parahaemolyticus food poisoning are (D)
A.Milk B.Livestock and poultry meat C.Eggs D.Seafood E.Grains and beans
6. According to statistics, the area with the highest food incidence rate of Clostridium botulinum in my country is (D)
A. Shandong B. Hubei C. Zhejiang D. Xinjiang E. Guangxi
7. The part of puffer fish that contains the most toxins is (C)
A. Fish B. Blood and skin C. Ovary and liver D. Kidney and eyes E. Gastrointestinal tract
8. The common cause of poisoning is (D)
A. Incomplete heating B. No alkali added to destroy toxic ingredients C. Improper storage D. Accidental eating E. Contaminated by harmful chemicals
9. In case of nitrite poisoning, apply (B) detoxification
A.EDTA-Na2Ca B.Methylene blue C.Atropine D.Sulfhydryl detoxifier E.Antibiotics
10. The main toxic mechanism of organophosphorus pesticide poisoning is (A)
A. Inhibit cholinesterase activity B. Inhibit hexokinase activity C. Inhibit succinate dehydrogenase activity D. Inhibit citrate synthase activity E. Inhibit isocitrate dehydrogenase activity.
two. Multiple choice questions
1. The basic elements of foodborne diseases include (ACE)
A. Transmission medium - food B. Source of infection - sick people or animals C. Causative factors of foodborne diseases - pathogens in food
D. Host - individual resistance E. Clinical features - acute toxicity or infectious manifestations
2. Which of the following are foodborne diseases (ABCDE)
A. Food poisoning B. Food-borne intestinal infectious diseases and parasitic diseases C. Acute and chronic toxic diseases caused by toxic and harmful pollutants in food
D. Certain chronic non-communicable diseases caused by imbalanced food nutrition. E. Food allergies.
3. The cause of bacterial food poisoning is (ABD)
A. Food is contaminated by pathogenic bacteria during production, transportation, storage, sales, etc. B. Food contaminated by pathogenic bacteria is stored improperly, and pathogenic bacteria multiply or produce toxins C. Use galvanized containers to store food D. Not heated thoroughly before eating E. Cooking food with bitter well water
4. Most of the foods that cause Staphylococcus aureus enterotoxin poisoning are (BC)
A. Poultry eggs B. Cream cake C. Leftover rice D. Also bring E. Plant-based food
5. The following are infectious food poisoning (ACD)
A. Salmonella food poisoning B. Staphylococcus aureus food poisoning C. Listeria food poisoning D. Shigella food poisoning E. Clostridium botulinum food poisoning
6. The symptoms of Escherichia coli food poisoning mainly include the following types (ABE)
A. Acute gastroenteritis type B. Acute bacillary dysentery type C. Septicemia type D. Nervous and mental type E. Hemorrhagic enteritis type
7. Toxic poisoning can be divided into (ACDE) according to clinical manifestations
A. Gastroenteritis type B. Septicemia type C. Hemolytic type D. Nervous and mental type E. Organ damage type
8. Foods that cause food poisoning include (ABCDE)
A. Food contaminated by pathogenic bacteria and/or toxins B. Food contaminated by toxic chemicals C. Substances that look similar to food but contain toxic ingredients D. They themselves contain toxic substances that have been improperly processed and cooked. Foods with toxic substances removed E. Foods with toxic substances produced during storage due to improper storage conditions
three. Glossary
1. Foodborne diseases 2. Food poisoning 3. Foodborne diseases 4. Infectious bacterial food poisoning 5. Toxin-type bacterial food poisoning
Four. short answer questions
1. What are the characteristics of food poisoning?
Answer key:
1. The incubation period is short, the attack is sudden and explosive;
2. The onset of food poisoning is related to food. Poisoned patients have eaten the same food within a similar period of time, and those who have not eaten are not poisoned. The disease will stop after they stop eating;
3. Poisoned patients have similar clinical manifestations;
2. Briefly describe the epidemiological characteristics of bacterial food poisoning.
Answer key:
1. The morbidity rate is high, and the fatality rate varies depending on the pathogenic bacteria;
2. The incidence rate is high in summer, with multiple occurrences from May to October;
3. Main poisoning food: animal food.
3. What causes nitrite food poisoning?
Answer key:
1. The nitrate of fresh vegetables stored for too long, rotten vegetables and cooked vegetables that have been left for too long will be converted into nitrite under the action of nitrite-reducing bacteria;
2. Freshly pickled vegetables contain higher nitrite;
3. Boil food in bitter well water and place it in an unclean container overnight, the nitrate will be reduced to nitrite;
4. Add excessive nitrate and nitrite as color-developing agents to cured meat products;
5. Mistaking nitrite as table salt and adding it to food;
6. For children with poor digestive function, nitrate-reducing bacteria in the gastrointestinal tract multiply in large numbers and eat too many vegetables. A large amount of nitrate is converted into nitrite in the intestine and enters the blood, causing poisoning.
4. Clinical manifestations and preventive measures of puffer fish poisoning.
Answer key:
The onset of puffer fish poisoning is rapid and severe, with a short incubation period. At first, you feel tingling in your fingers, lips and tongue, and then nausea, vomiting, diarrhea, accompanied by weakness in the limbs, paralysis of the limbs and dizziness. Severe cases may lead to general paralysis and paralysis, often resulting in death due to respiratory paralysis and circulatory failure.
To prevent puffer fish poisoning: the main thing is to strengthen publicity and be careful about accidental ingestion. Fresh puffer fish should be processed centrally and can only be eaten after passing the appraisal.
Bacterial food poisoning section:
1. Fill in the blanks
1. The main biological pathogens causing foodborne diseases are bacteria and their toxins, viruses, fungi, parasites and their eggs, and natural toxins present in animals and plants.
2. The pathogenesis of bacterial food poisoning can be divided into infectious, toxin and mixed types.
3．The prevention of Vibrio parahaemolyticus food poisoning focuses on three main links: preventing contamination, controlling reproduction, and killing pathogenic bacteria.
4. Salmonella food poisoning is mostly caused by animal foods.
5. The main factors affecting the reproduction of Salmonella are temperature and storage time.
6. Vibrio parahaemolyticus food poisoning is a common food poisoning in coastal areas of my country.
7. Proteus food poisoning is mainly infectious food poisoning caused by a large number of (viable bacteria) invading the intestinal tract.
8. Moldy sugarcane poisoning mostly occurs in spring in the north. The toxin produced by Arthrospora saccharum is 3-nitropropionic acid, which is a neurotoxin that mainly damages the central nervous system.
9. Arsenic in the body can combine with the sulfhydryl groups of intracellular enzymes to render them inactive, causing cell death.
10. The most commonly used measures to rescue food poisoning are inducing vomiting, gastric lavage, and enema.
11. The season most prone to puffer fish poisoning in my country is spring.
12. Bacterial food poisoning is a type of food poisoning with obvious seasonality.
13. The clinical manifestations of Clostridium botulinum poisoning are mainly symptoms of motor nerve paralysis.
14. Head blight wheat poisoning is caused by Fusarium species.
Toxin part:
1. Aflatoxin compounds are all derivatives of. (Derivatives of dihydrofuranocoumarin) Common aflatoxin-producing strains are ,. (Aspergillus flavus and Aspergillus parasiticus)
2. The toxicity of aflatoxin includes , , , . (carcinogenic, mutagenic, hepatocellular necrosis)
Varietoxin mainly contaminates rice , corn, peanuts, flour, soybeans, wheat and other food crops, food and feed.
3. The toxin-producing strains of ochratoxin A are Aspergillus ochra, Penicillium purpurogenum, and Penicillium vulgaris.
4. Fusarium toxins are a major category of mycotoxins, mainly including humponins , trichothecenes and zearalenones .
5. Mycomycin mainly comes from moldy apples or apple juice processed from moldy apples.
6. The toxins in aquatic products include tetrodotoxin , shellfish toxin cigaratoxin , and histamine .
7. Ciguatera toxin is a type of botulism in fish . Ciguatera toxin is found in highest concentrations in muscles and guts. Symptoms of ciguatera toxin poisoning are obvious in the digestive system , nervous system and cardiovascular system.
8. The chemical name of tetrodotoxin is aminoperhydrodiazine , which is a non-protein neurotoxin . The highest content is in the ovaries, liver, and intestines, with only a small amount in the skin, and it is basically non-toxic in the muscles .
9. The toxic substances in green-skinned red-fleshed fish are mainly due to the high content of histidine in green-skinned red-fleshed fish.
10. Paralytic shellfish toxins are a group of toxins produced by vortex dinoflagellates .
11. Shellfish toxins mainly include three categories : paralytic shellfish toxins, diarrheal shellfish toxins and neuronal shellfish toxins .
12. Legumes often contain some toxic and harmful factors, including protease inhibitors , lipoxygenase , phytohemagglutinin , goitrogens, antivitamin factors, saponins and flavonoids , etc.
13. Glucosinolate is also called glucosinolate . The detoxification methods of glucosinolate include heating and microbial fermentation .
14. The toxic ingredient in daylily is colchicine .
15. The main toxic substance in cassava is linolein .
16. The toxic component of potatoes is solanine, also known as solanine , which has a strong stimulating effect on the gastrointestinal mucosa.
17. Ginkgo contains ginkgo acid and ginkgobiol , so ginkgo cannot be eaten raw.
18. Toxic substances in green beans are mainly caused by saponin and phytohemagglutinin , which are caused by improper cooking. The main reason for poisoning is that the toxins are not completely destroyed due to improper cooking.
19. Plant poisoning caused by ingesting a large amount of nitrite-containing vegetables in a short period of time is called enterogenic bruising .
20. The cause of enterogenic cyanosis poisoning is the intake of foods containing a large amount of nitrite and the concentrated consumption of a large amount of leafy vegetables within a period of time .
21. Poisonous mushroom poisoning is divided into four types: gastrointestinal poisoning type, neuropsychiatric type, hemolytic type, and liver and kidney damage type .
22. The contaminant chloropropanol exists in chicken essence, instant noodle seasoning, hydrolyzed vegetable protein seasoning liquid and prepared soy sauce. As early as the 1970s, people found that it can reduce sperm and sperm activity, weaken reproductive ability, and have Potentially carcinogenic and nephrotoxic.
23. The chemical name of clenbuterol is clenbuterol hydrochloride , which is a beta-receptor agonist .
food contamination section
(1) Multiple choice questions
1. (A) It is most closely related to the growth and reproduction of microorganisms, the quality and storage properties of food
A Water activity B Humidity C PH value D Temperature E Osmotic pressure
2. The representative of food spoilage bacteria is (E)
A Lactobacillus B Enterobacteriaceae C Micrococcus D Bacillus E Pseudomonas
3. The degree and characteristics of food changes under the action of bacteria mainly depend on (C)
A Source of bacteria B Ambient temperature C Bacterial phase D Total number of colonies E Physical and chemical properties of the food itself
4. my country regulates aflatoxin M1 (E) in infant milk powder
A ≤1.0μg/g B ≤0.5μg/g C ≤0.2μg/g D ≤0.1μg/g E Not allowed to be detected
5. Peanut oil is contaminated with aflatoxins and needs to be detoxified urgently. The preferred measure is (C)
A Mixing with other oils B White clay adsorption C Adding alkali to detoxify D Ultraviolet irradiation E Ammonia treatment
6. Among Fusarium toxins, (B) has an estrogen-like effect.
A Trichothecenes B Zearalenone C Butenolide D Fumonisin E Nivalenol
7. Meat, eggs and other foods have a foul odor after spoilage, which is caused by the decomposition of (C) in the food.
A fat B carbohydrate C protein D fiber E mineral
8. In order to prevent food from spoiling, the most commonly used method is (D).
A Ventilation B Lowering the temperature of food C Changing the PH value of food D Lowering the moisture content of food E Food irradiation
9. The chemical index used to evaluate the freshness of fish, shrimp and other aquatic products is (E)
A Group amine BK value C PH D Volatile base total nitrogen E Trimethylamine
10. When the number of viable bacteria in general food reaches (C) cfu, it can be considered to be in the early stage of spoilage.
A 106 B 10 7 C 10 8 D 109 E 1010
11. Refrigeration can delay the deterioration of food because (A)
A Enzyme activity is inhibited B Water activity is reduced C Humidity is reduced D Delay content is reduced E Osmotic pressure is increased
12. Organophosphorus pesticides have (B) toxicity
A kidneyB nerveC endocrineD bloodE liver
13. The disadvantages of pyrethroid pesticides are (C)
A High residue B Low efficacy C High resistance D High accumulation E High toxicity
14. The main hazard of acute (D) poisoning is gastroenteritis symptoms. In severe cases, it can cause paralysis of the central nervous system and death.
A leadB mercuryC chromiumD arsenicE cadmium
15. The main manifestations of methylmercury poisoning are (B) symptoms of system damage.
A Gastrointestinal B Nerve C Bone D Digestion E Urology
16. The Stockholm Convention on Persistent Organic Pollutants stipulates that the POPs that are most harmful to humans, organisms and the environment are banned or strictly restricted (D)
A、6 B、8 C、10 D、12 E、14
17 The wasting syndrome in test animals may be caused by (A)
A. POPs B. Chloropropanol C. Acrylamide D. PAH E. Pesticides
18 Acid hydrolyzed vegetable protein seasoning liquid produced by hydrochloric acid hydrolysis may contain (B)
A. Acrylamide B. Chloropinol C. Heterocyclic amines D. Nitrosamines E. Nitrosamides
19(A) The highest content of acrylamide in food
A Potatoes and cereals B Seafood and poultry C Vegetables and fruits D Biscuits and bread E Popped corn and coffee
20 Among the following food contaminants, (E) is debris contamination of food.
A 90 strontium B 131 iodine C lead D Aspergillus herpeti E iron filings
21 The radioactive substance similar to calcium metabolism is (A)
A 90 strontium B 137 cesium C 40 potassium D 14 carbon E 131 iodine
22 Among the radioactive substances involved in the potassium metabolism process (C)
A 131 Iodine B 90 Strontium C 137 Cesium D 226 Radium E 210 Polonium
23 The most serious cause of radioactive material contamination of food is aquatic life (C)
A High concentration of radionuclides in water B Long half-life of radionuclides in water C Bioconcentration D Discharge of radioactive waste into water
E Others are for unknown reasons
(2) Multiple choice questions
1. Contaminants in food are classified according to their properties (BCD)
A. Endogenous pollutants B. Biological pollutants C. Physical pollutants D. Chemical pollutants E. Exogenous pollutants
2. Microbial pollution is mainly (ABCDE) pollution
A Bacteria B Bacterial toxin C Mold D Mycotoxin E Virus
3. Factors affecting the growth of microorganisms in food include (ABCDE)
A Nutritional content of food B PH value C Temperature D Osmotic pressure E Moisture
4. The bacterial contamination index that reflects the hygienic quality of food is (BE)
A Bacterial phase B Total number of colonies C Bacterial species D Dominant bacteria E Coliforms
5. Properties of mycotoxins include (ABDE)
A High temperature resistance B No antigenicity C Low temperature resistance D Mainly invades solid organs E Carcinogenesis
6. The food most susceptible to aflatoxin contamination is (CDE)
A rice B wheat C corn D peanut E cottonseed oil
7. The characteristics of aflatoxin are (ABCDE)
A It is highly toxic to many things and is a highly toxic poison. B Among acute toxicity, the most sensitive animal is ducklings. C If ingested in small amounts for a long time, animals will suffer from growth disorders. D It is a strong chemical carcinogen. E In areas with serious aflatoxin pollution. High incidence of liver cancer in the population
8. Heterogeneous aspergillus toxins can mainly cause (ABDE) in animals
A Liver cancerB Kidney cancerC Stomach cancerD Skin cancerE Lung cancer
9. Yellow rice toxin can be divided into (ACD)
A Isopenicillin B Patulin C Yellow-green penicillin D Citrin penicillin E Ochratoxin
10. The common method of reducing osmotic pressure to prevent food spoilage is (CD)
A FreezingB Nitrogen fillingC SaltingD CandiedE Irradiation
11. The chemical process of oil rancidity is mainly (DE)
A Hydrogenation reaction B Methylation reaction C Reduction reaction D Oxidation reaction E Hydrolysis reaction
12. Firm indicators of food spoilage include (ACDE)
A Sensory index B Radioactive index C Physical index D Chemical index E Microbial index
13. Chemical preservation methods for food include (ABD)
A Stored in salt B Stored in sugar C Dried in the shade D Stored in wine E Refrigerated
14. Food heat sterilization methods include (ACDE)
A Pasteurization B Y-ray sterilization C Ohmic sterilization D Microwave sterilization E Far-infrared sterilization
15. The characteristics of carbamate pesticides are (ABCE)
A Fast efficacy B High selectivity C Low toxicity D Easily accumulated in the body E Easily decomposed by soil microorganisms
16. The factors that affect the intensity of poisonous metal poisoning are (ABCD)
A. The existence form of metal elements B. The health and nutritional status of the body C. The content and balance of certain nutrients in food
D. Interaction between metal elements E. Interaction between metal and non-metal elements
17. Substances that need to undergo metabolic activation in the body to become carcinogenic are (ABD)
A PAH (polycyclic aromatic hydrocarbon) B Nitrosamine C Nitrosamide D Heterocyclic amine E Metal poison
18. Among the subordinate substances (ABCD) are POPs banned or strictly restricted by the Stockholm Convention on Persistent Organic Pollutants.
A DDT B Chlordane C Mirex D Toxaphene E 666
19. The precursor substance of N-nitroso compound is (ABC)
A Secondary amine B Nitrate C Nitrite D Molybdenum salt E Vitamin C
20. The factors that promote the formation of chloropropanol in hydrolyzed protein mainly include (ABD)
A. The raw material contains more fat. B. The amount of hydrochloric acid is larger. C. The concentration of chloride ions is lower.
D The reflux temperature is too high E The reaction time is short
21. The main factors affecting the formation of acrylamide in food are (ABCDE)
A Type of food B Source of food C Processing method D Processing temperature E Processing time
22. Currently, the thermoplastics allowed to be used in food containers and packaging materials in my country are (ABDE)
A Polyethylene B Polyvinyl chloride C Melamine formaldehyde resin D Polyamide E Polyylidene chloride
23. The toxicity of rubber comes from (AE)
A Monomers in the base material B Hazardous substances present in the adhesive C Contamination by microorganisms D Hazardous substances produced during heating E Added additives
24. The important radionuclides that contaminate food are (AD)
A 131 Iodine B 40 Potassium C 137 Cesium D 90 Strontium E 226 Radium
25. Radionuclides that are of great significance to long-term contamination of food include (BDE)
A 131 Iodine B 90 Strontium C 89 Strontium D 137 Cesium E 226 Radium
26. The main pathways for the transfer of radionuclides to aquatic organisms are (ADE)
A water B soil C air D aquatic plants E aquatic animals
27. The main effects of low-dose long-term internal exposure on the human body are (ABCDE)
A Enhanced cellular immune function B Enhanced humoral immune function C Reproductive system damage D Leukemia E Fetal malformations
2. Explanation of terms
1. Food pollution 2. Endogenous pollution 3. Exogenous pollution 4. Pesticides 5. Pesticide residues 6. Persistent organic pollutants (POPs)
7. Environmental pollution 8. Bioconcentration 9. Veterinary drug residues 10. Pesticide residues 11. Saponins
3. Short answer questions
1. What are the main hazards caused by food contamination?
Answer key:
The harm caused by food contamination can be summarized as: ① affecting the sensory properties of food; ② causing acute food poisoning; ③ causing chronic harm to the body; ④ teratogenic, mutagenic and carcinogenic effects on humans.
2. Briefly describe the food hygiene significance of coliforms.
Answer key:
The food hygiene significance of coliforms: first, as an indicator bacteria for food fecal contamination, indicating that the food has been contaminated by human and warm-blooded animal feces; second, as an indicator bacteria for food contamination by intestinal pathogenic bacteria.
3. Briefly describe the food hygiene significance of molds and mycotoxins.
Answer key:
After mold and its toxins contaminate food, two issues should be considered from the perspective of food hygiene, namely, the mold and its toxins may cause food spoilage and poisoning of humans and animals through food.
4. Briefly describe the measures to control pesticide and veterinary drug residues in food
Answer key:
There are four main measures to control pesticide and veterinary drug residues in food: ① Strengthen the management of the production and operation of pesticides and veterinary drugs; ② Safe and reasonable consumption of pesticides and veterinary drugs; ③ Formulate and strictly implement standards for pesticide and veterinary drug residues in food; ④ Establish Suitable for my country’s pesticide and veterinary drug policy.
5. Briefly describe the ways in which toxic metals contaminate food.
Answer key:
The ways in which toxic metals contaminate food are: ① High background content in special natural environments in some areas; ② Contamination of food by toxic metal elements due to man-made environmental pollution; ③ Use or Toxic metal elements contained in contact machinery, pipes, containers and additives lead to food contamination.
6. Briefly describe the general measures to prevent food contamination by metal poisons and their harm to the human body
Answer key:
General measures to prevent metal poisons from contaminating food and causing harm to the human body include four aspects: ① Eliminate the source of pollution; ② Set the maximum allowable limit standards for toxic and harmful metals in various types of food, and strengthen regular supervision and testing; ③ Properly store toxic substances Hazardous metals and their compounds: prevent accidental ingestion, misuse, and accidental or artificial contamination of food; ④ Handling of contaminated food: should be based on the type, source, toxicity, contamination method, degree and scope, type and scope of contaminated food Different situations such as quantity will be handled differently. The principle of handling is to reduce losses as much as possible while ensuring the safety of the people who eat them.
7. Briefly describe the measures to prevent N-nitroso compound contamination errors.
Answer key:
There are five main measures to prevent N-nitroso compounds from contaminating food: ① Prevent food from becoming moldy or contaminated by other microorganisms; ② Control the amount of nitrate or nitrite used in food processing; ③ Apply molybdenum fertilizer; ④ Increase vitamin C and other intake of nitrosylation blockers; ⑤ Set standards and strengthen monitoring.
8. Briefly describe the measures to prevent food contamination by benzo(a)pyrene
Answer key:
Prevent the contamination of benzo(a)pyrene to reduce its contamination to food; ② The combustion process should be improved during smoking, baking food and drying food, avoid direct contact of food with charcoal fire, use smoke washer or cold Liquid smoke; ③ Do not dry grain and oil seeds on asphalt roads to prevent asphalt contamination; ④ Traditional Chinese medicine prevents lubricating oil from contaminating food during food production and processing, or use edible oil as lubricant instead.
9. Briefly describe the measures to prevent the harm of heterocyclic compounds to the human body
Answer key:
There are four measures to prevent the harm of heterocyclic amine compounds to people: ① Change bad cooking methods and eating habits, and eat less grilled and fried foods; ② Increase the intake of vegetables and fruits; ③ Inactivation treatment: hypochlorous acid , peroxidase and other treatments can make it oxidatively inactive, and linoleic acid can reduce its mutagenicity; ④ Strengthen monitoring: Establish and improve detection methods for heterocyclic amines, and formulate limits for heterocyclic amines in relevant foods.
10. Briefly describe the food sources of dioxin
Answer key:
Dioxins in food come from two sources: ① Sources of dioxin and its analogues in the environment: Dioxins and their analogues are widely present in the atmosphere, floating dust, water bodies, sediments, and soil. ② Dioxins and their analogs in food: Dioxins and their analogs in food mainly come from environmental pollution, especially through bioaccumulation in the food chain, resulting in higher levels in animal foods.
11. Briefly describe the hygienic management measures for using new raw materials to produce food containers and packaging materials before they are put into production.
Answer key:
Use new raw materials to produce food containers, packaging materials and food tools and equipment, and use raw materials specified by hygienic standards to create new varieties. Before putting into production, you must provide the information and samples required for product hygienic evaluation, and follow the prescribed food hygienic standard approval procedures. Submit for review and approval, and can be put into production only after review and approval.
12. Briefly describe the hygienic management measures for food containers and packaging materials during the production process
Answer key:
The production process and quality standards should be strictly implemented during the production process, and the products should be produced according to the prescribed formula and process. If the variety of raw materials in the formula needs to be changed, production must be approved before production. Establish and improve product hygiene and quality inspection systems. The product must have a clear and complete manufacturer name, factory address, batch number, production date mark and product hygienic quality certificate.
13. What are the main ways of food contamination?
Answer key:
① contamination of food during production; ② contamination during food storage; ③ contamination during food transportation; ④ accidental contamination; ⑤ adulteration of food.
Chemical pollution part:
1. Food contamination can be divided into 3 categories according to the nature of the pollutants: (Biological pollution, chemical pollution, radioactive pollution).
2. Organochlorine pesticides are , or , (chlorinated cyclopentadienes, cyclic compounds).
3. Antibiotics refer to products obtained by culturing microorganisms such as bacteria, fungi, and actinomycetes .
4. Currently, veterinary drugs and pharmaceutical feed additives that are more harmful to humans and animals mainly include antibiotics, sulfonamides, furans, antiparasitic drugs, hormones and other drugs .
5. The harm caused by veterinary drug residues to the human body is mainly toxicological effects, allergic reactions and allergic reactions , bacterial resistance, bacterial imbalance, "three causes" effects , and hormonal effects.
6. In the 1990s, China mistakenly introduced the scientific research results of clenbuterol hydrochloride as a feed additive into the country and promoted it, calling it clenbuterol.
7. Growth-promoting hormones usually include growth hormone, sex hormones and beta-stimulants .
Short answer questions on chemical pollution:
1. What are the harmful effects of toxic and harmful ingredients produced during barbecue, frying, smoking and other processes?
(1) Fat auto-oxidation products: Fat auto-oxidation products have a precipitating effect on proteins. It has been proven that it can inhibit the activities of succinate dehydrogenase, salivary amylase, potato amylase and other enzymes.
(2) Heating products of grease: Grease will polymerize at high temperatures, which not only changes the physical properties of the grease, such as increased viscosity, changed refractive index, discoloration, etc., but also produces some toxic components.
(3) Polychlorinated biphenyls: Due to its high stability and high solubility in fat, it can accumulate in food. After entering the human body, it mainly accumulates in the body's adipose tissue and various organs.
(4) Benzopyrene: Polycyclic aromatic hydrocarbons such as benzopyrene can be absorbed by the human body through the respiratory tract, digestive tract, skin, etc., seriously endangering human health, and can cause gastric cancer, lung cancer, skin cancer and other cancers.
(5) Heterocyclic amines: They are a class of compounds produced due to the pyrolysis of proteins and amino acids during processing and cooking. It has carcinogenic and mutagenic effects.
(6) Acrylamide: Acrylamide monomer is a toxic chemical substance that causes teratogenesis and carcinogenesis in animals. After acrylamide enters the human body, it can be converted into another molecule, glycidylpropamide. This compound can react with RNA in cells and destroy the chromosome structure, leading to cell death or transformation into cancer cells. Acrylamide can be absorbed into the human body through unbroken skin, mucous membranes, lungs and digestive tract, and is distributed in body fluids. The toxicity of acrylamide is characterized by a certain accumulation effect in the body and neurotoxic effects, which mainly cause peripheral neuropathy and cerebellar dysfunction, and damage the nervous system. Acrylamide can even cause paralysis.
2. List several packaging materials that can contaminate food?
(1) Plastic: Polyvinyl chloride itself is non-toxic, but vinyl chloride monomer and degradation products have certain toxicity, and polyvinyl chloride promotes its degradation under high temperature and ultraviolet irradiation, which can cause hepatic hemangioma. If the reaction of urea-formaldehyde and melamine-formaldehyde plastics is incomplete during the manufacturing process, a large amount of free formaldehyde will often exist. Moreover, this kind of plastic may decompose when exposed to high temperatures or acidic solutions, and formaldehyde and phenol will be released. Formaldehyde is a protoplasmic poison of cells. When animals ingest formaldehyde orally, focal hepatocyte necrosis and lymphocyte infiltration may occur in the liver.
(2) Pottery and porcelain: The ceramic glaze or porcelain glaze coated on the surface is called glaze, and its main components are various metal salts, such as lead salts and cadmium salts. If it comes into contact with food for a long time, it will easily dissolve into the food and cause poisoning to the user.
(3) Wrapping paper: It should not be treated with fluorescent whitening agents. If it is recycled paper, there will be bacterial contamination and residual pollution from toxic chemical substances in recycled waste paper. Paraffin and polycyclic aromatic hydrocarbon compounds in wax-impregnated packaging paper may also contaminate food.
(4) Cans: Harmful metal elements such as Pb, Cd, Cr and Sn in aluminum alloy cans may dissolve into food and harm human health.
3. How does benzopyrene contaminate food?
(1) Benzopyrene pollution in the environment, products of pyrolysis of carbon-containing fuels and organic matter, incomplete combustion of coal, petroleum, coal tar, natural gas, tobacco, firewood, etc., as well as chemical plants, rubber plants, asphalt, automobile exhaust gas, and smoking etc. will be produced, thus causing pollution.
(2) During the processing of food, such as smoked and grilled food, food contamination is often caused by dripping and burning of oil. Contamination by machine oil is often caused by dripping of machine oil during oil pressing and dough rolling. During baking, if the temperature is too high, the lipids, cholesterol, and proteins in the food will undergo pyrolysis and form a large number of polycyclic aromatic hydrocarbons through cyclization and polymerization, of which benzopyrene is the most common.
(3) Contamination of storage containers during food storage and transportation. For example, beer is often contaminated when stored in wine tanks coated with asphalt. Directly imported food that is contaminated by dust during sales and transportation can also increase benzopyrene levels.
(4) Biosynthesis, many bacteria, algae and higher plants can synthesize benzopyrene.
4. Which foods may contain trans fat, chloropropanol and acrylamide?
Answer: (1) Chloropropanol also exists in some packaging materials (such as tea bag packaging bags), purified water using chlorine-containing coagulant, modified starch processed with cyclopropane, and beer. Chloropropanol can reduce sperm and sperm activity, inhibit the production of male hormones, weaken reproductive ability, and is potentially carcinogenic, inhibits sperm formation in men, and is renally toxic.
(2) Acrylamide in food is mainly caused by asparagine (Asparagine), one of the main amino acids in food raw materials such as potatoes and cereals, which generates acrylamide after cooking at high temperatures (>121°C) through the Maillard reaction.
The amount of reducing sugars, the amount of free amino acids and heating conditions are the three main factors in the formation of acrylamide.
(3) Unsaturated fats are divided into two types according to the position of the hydrogen atoms on the carbon chain: if the hydrogen atoms are all located on the same side, it is called cis fat, and the shape of the chain is U-shaped; if the hydrogen atoms are all located on the same side, it is called cis fat. It's called trans fat, and the shape of the chain is straight.
In China, many of the "creams" used in cakes, biscuits, and snacks are trans fats. With the invasion of Western-style catering, fried food has long become a delicacy for many of us. The fried chicken, French fries, donuts, various pies, biscuits, Western-style cakes, bread, salad dressings, even popcorn, ice cream, etc. that we often eat contain a lot of trans fat.
5. "Blacklist" of 12 banned highly toxic chemicals:
Aldrin is used to kill and control termites, insects, soil pests and tsetse flies.
Chlordane is used to kill and control termites, ants and gadflies.
Dieldrin has a similar use to Aldrin.
DDT (dichlorodiphenyltrichloroethane) is used to kill and control mosquitoes, tsetse flies and crop pests that carry malaria parasites.
Aldrin (Endrin) is used to kill and control corn, rice, cotton and sugar beet pests.
Heptachlor is used to control termites, ants and kill worms.
Mirex is used to kill and control white mosquitoes and ants in crops, grasslands, forests and buildings.
Toxaphene (Toxaphene) is used to control and kill crop pests and mosquitoes.
Polychlorinated biphenyls (PCBs) are industrial chemicals used in transformers and capacitors, and are also used as additives in paints and plastics.
Hexachlorobenzene, used in pesticides, fungicides and industrial chemicals.
Dioxins are an industrial by-product produced by vehicle emissions and waste combustion.
Furans, toxic by-products of waste combustion and industrial products.
Chapter review questions:
Chapter 1 Bacterial Food Poisoning
1. Multiple choice questions:
1. Which of the following bacteria cause mixed bacterial food poisoning?
A. Salmonella B. Vibrio parahaemolyticus C. Staphylococcus aureus D. Clostridium botulinum
2. Salmonella mainly comes from .
A. Respiratory tract B. Digestive tract C. Intestine D. None of the above
3. Vibrio parahaemolyticus is a bacterium.
A. Like salt B. Like warmth C. Like acid D. Like cold
4. The main foods that spread Listeria are .
A. Soy products B. Canned food C. Aquatic products D. Beverages
5. Which of the following bacteria are particularly sensitive to chlorine?
A. Salmonella B. Vibrio parahaemolyticus C. Listeria D. Escherichia coli
6. Representative foods that can easily cause salmonella poisoning include .
A. Raw salad B. Smoked fish C. Pickles D. Poultry eggs
7. In China, Clostridium botulinum is mainly derived from .
A. Beverages B. Canned food C. Sashimi D. Salads
8. When food workers with purulent dermatitis come into contact with food, which of the following bacteria will the food be susceptible to infection? .
A. Salmonella B. Staphylococcus aureus C. Clostridium botulinum D. Bacillus cereus
9. Bacillus cereus food poisoning is mainly caused by the following foods .
A. Leftover rice B. Aquatic products C. Fermented products D. Beverages
10. Which of the following bacteria are invasive bacteria? It only takes a thousand, a hundred, or even a few to cause disease .
A. Shigella B. Staphylococcus aureus C. Clostridium botulinum D. Bacillus cereus
2. Questions and Answers:
1. Briefly describe the pathogenic characteristics of Salmonella and Vibrio parahaemolyticus and the clinical characteristics of food poisoning. What measures should be taken to prevent food poisoning caused by the above pathogenic bacteria?
2. Briefly describe the pathogenic characteristics of Shigella, Staphylococcus aureus and Clostridium botulinum and the clinical characteristics of food poisoning. What measures should be taken to prevent food poisoning caused by the above pathogenic bacteria?
Chapter 2 Fungal Food Poisoning
1. Multiple choice questions:
1. Aflatoxins mainly harm the human body .
A. Liver B. Gastrointestinal tract C. Brain D. Heart
2. Aflatoxin is heat-resistant and will not be decomposed until heated.
A. 280℃ B. 250℃ C. 200℃ D. 300℃
3. Regarding the description of fungal growth conditions, which of the following statements is correct ?
A. Only in humid environments B. The optimal growth temperature is 10℃～20℃
C. Most molds do not require oxygen to grow. D. Fungi are suitable for growing in food with a pH > 6.
4. It is the most toxic of all currently known compounds, has strong carcinogenicity, reduces human immunity, and interferes with endocrine function.
A. Polychlorinated biphenyls B. Dioxins C. Mercury D. Chromium
5. The amount of pesticide residues absorbed by different parts of the plant is in descending order .
A. Root>Stem>Leaf>Fruit B. Root>Leaf>Fruit>Stem C. Fruit>Leaf>Stem>Root D. Fruit>Root>Stem>Leaf
6. The element with the highest enrichment rate is shellfish, algae, etc.
A. Cadmium B. Copper C. Arsenic D. Lead
2. Judgment questions
1. The water activity (i.e. dw) required for the growth of mold is lower than that of bacteria, so in foods with low water activity, mold is more likely to cause food spoilage than bacteria. ( )
2. Eating peanuts containing aflatoxin will immediately cause cancer. ( )
2. Questions and Answers:
1. Briefly describe the hazards of aflatoxin and the conditions for its production.
2. What are the main measures to prevent and remove mycotoxin contamination?
3. What are the types of environmental pollutants that enter the food chain?
4. How does water pollution by phenols and cyanide affect the quality and safety of aquatic products?
Chapter 5 Veterinary Drugs and Other Chemical Control Substances and Food Safety
1. Multiple choice questions:
1. The veterinary drugs currently prohibited from being used in food animal breeding are :
A. Nitrofurans B. Tetracycline C. Oxytetracycline D. Sulfa drugs
2. In order to reduce the synthesis of nitrosamines, the human body cannot eat salted fish, barbecue, etc. at the same time. If necessary, it can be supplemented immediately .
A. Vitamin E B. Vitamin C C. Vitamin A D. Vitamin D
3. The main harms caused by veterinary drug residues in animal foods to the human body are :
A. Slowly accumulate and cause disease B. Develop drug resistance C. Acute poisoning D. Intestinal flora imbalance
2. Questions and Answers:
1. Briefly describe the sources of veterinary drug residues in food.
2. Main types of veterinary drugs and pharmaceutical feed additives that are more harmful to humans and animals.
3. How to control the hazards of nitrate and nitrite substances?
Chapter 6 Pesticide Residues in Food
1. Multiple choice questions:
1. There are currently some pesticides that are prohibited from being used on fruit trees and vegetables .
A. Dimethoate B. Methamidophos C. Fenvalerate D. Dichlorvos
2. The amount of pesticide residues absorbed by different parts of the plant is in descending order .
A. Root>Stem>Leaf>Fruit B. Root>Leaf>Fruit>Stem C. Fruit>Leaf>Stem>Root D. Fruit>Root>Stem>Leaf
2. Judgment questions
Organophosphorus pesticides mainly inhibit the accumulation of acetylcholine in the blood and tissues, thereby blocking nerve conduction and causing central nervous system poisoning. ( )
3. Questions and Answers:
1. Briefly describe the ways in which pesticides contaminate food.
2. How to control pesticide residues in vegetables and fruits?
Chapter 7 Natural Toxic Substances in Animals and Plants
1. Multiple choice questions:
1. The toxic components of fresh daylily are .
A. Linamarin B. Saponin C. Protease inhibitor D. Colchicine
2. The taste of moldy sugarcane changes from sweet to sour, with a sour musty smell and a lees smell, mainly containing the following toxins .
A. Saponin B. Cyanogenic glycoside C. Hemoglobin D. 3-nitropropionic acid
3. The most toxic part of puffer fish is .
A. Liver B. Blood C. Ovary D. Kidney
4. Shellfish toxins mainly include .
A. Protein toxin B. Neuroactive shellfish toxin C. Diarrheal shellfish toxin D. Paralytic shellfish toxin
2. Questions and Answers:
1. What are the main natural toxic substances in animals and plants?
2. How to prevent tetrodotoxin poisoning? What are the physical and chemical properties of tetrodotoxin? How to make tetrodotoxin non-toxic?
3. How to prevent shellfish toxin poisoning?
4. What toxic substances are contained in soybeans? How to remove it through processing?
5. What causes food poisoning from eating bitter almonds and cassava?
6. Why is it best to eat dried daylily products?
Fresh daylily contains a toxin called colchicine, also known as colchicine. The lethal dose of colchicine to the human body is 8 to 65 mg. People can be poisoned if they eat 100 grams of fresh daylily. This substance itself is not toxic, but when it enters the human body and is oxidized, it will quickly generate colchicine, which has a strong stimulating effect on the human gastrointestinal tract and respiratory system, and may cause abdominal pain, diarrhea, vomiting, etc. Poisoning symptoms: The traditional way of eating is to smoke it dry before eating it. This toxin can be decomposed during the long-term, high-temperature smoking process, so there is no poison in smoked daylily.
Chapter 8 Food Additive Safety and Hygiene
Questions and Answers:
1. Briefly describe the functions of several major bleaching agents.
2. How to prevent excessive use of preservatives in food production?
3. What harm do several banned food additives do to human health ?
4. What types of sweeteners are allowed to be used in my country? What are the basis for using various sweeteners?
5. What harm do several banned chemicals in food do to human health?
6. What are the harms of trans fatty acids to the human body?
7. How to control the hazards of nitrate and nitrite substances?
8. What conditions should food preservatives meet?
Glossary:
1. Allowable daily intake per person (ADI) 2. Preservatives 3. Antioxidants 4. Color protectants 5. Bleach
Chapter 10 Safety and Hygiene in Food Processing
Questions and Answers:
1. How acrylamide is produced in food.
2. What are the plastics commonly used in food packaging? What are its main security issues?
3. What are the factors that affect the safety of paper packaging?
4. How to prevent rancidity of oil?
5. What safety issues should we pay attention to for aquatic products?
6. Briefly describe what safety issues arise during the food fermentation process?
Chapter 11 Safety and Hygiene of Plant Foods
Questions and Answers:
1. What are the main safety issues with fruits and vegetables?
3. How to prevent rancidity of oil?
Chapter 12 Animal Food Safety and Hygiene
Questions and Answers:
1. What methods are commonly used for post-mortem inspection of animals? Under what circumstances will the inspection be processed?
2. What are the hygiene standards and testing items for aquatic products? What hygiene issues should we pay attention to with aquatic products?
Chapter 13 Production of Safe Food
Questions and Answers:
What are the characteristics of pollution-free agricultural products, green food and organic food? How are they related?
Glossary:
1. Pollution-free agricultural products 2. Green food 3. Organic food
Various food hygiene and management review questions
(1) Multiple choice questions
1. Our country stipulates that if there are (E) cysticerci in the 40cm2 area of the specified inspection site, pork and beef can be frozen or salted before leaving the factory.
A. 10 or less B. 9 C. 8 or less D. 7 or less E. 3 or less
2. Low-temperature and long-term pasteurization is to heat the milk to (D)
A. 135℃，60min B. 100℃，15min C. 85℃，30min D. 62℃，30min E. 56℃，30min
3. The safe moisture content of grains is (A)
A. 12％-14％ B. 15％-16％ C. 18％-20％ D. 21％-25％ E. 26％-30％
4. The solvent used in the solvent extraction method of oils and fats in my country is (A)
5. A. Light gasoline B. Benzene C. Polycyclic aromatic hydrocarbons D. Toluene E. Ethanol
5. The indicator reflecting the early rancidity of oil is (B)
A. Acid value B. Peroxide value C. Carbonyl value D. Malondialdehyde content E. Iodine value
6. The main reason for the rancidity of edible oils and fats is (A)
A. Auto-oxidation B. Microbial enzyme decomposition C. Metal ion action D. Oil and grease with high water content E. Animal and plant tissue residues
7. Among the oil pollution and naturally occurring harmful substances, the substance that has goitrogenic effect is (D)
A. Aflatoxin B. Gossypol C. Erucic acid D. Glucosinolate E. Polycyclic aromatic hydrocarbons
8. Excessive (A) content in alcohol can cause headaches and drunkenness in drinkers.
A. Fusel oil B. Formaldehyde C. Lead D. Cyanide E. Sulfur dioxide
9. Malondialdehyde is one of the products of oil rancidity, and its content usually reflects (B) the degree of rancidity.
A. Peanut oil B. Lard C. Soybean oil D. Cottonseed oil E. Rapeseed oil
10. Ethanol is the main component of wine and has no other nutritional value except providing (B).
A. Moisture B. Energy C. Fat D. Protein E. Vitamin
11. Methanol in wine has a strong (C) effect.
A. Liver poison B. Kidney poison C. Neurotoxic D. Carcinogenic poison E. Blood poison
12. my country’s hygienic standards for distilled wine and prepared wine stipulate that the cyanide content (calculated as HCN) of those using cassava as raw material should be less than or equal to (A).
A. 5mg/L B. 4mg/L C. 3mg/L D. 2mg/L E. 1mg/L
(2) Multiple choice questions
1. The main health problems of grains and beans include (ABCDE).
A. Contamination by mold and its toxins B. Pesticide residues C. Pollution by organic and inorganic harmful chemicals
D. Storage pests E. Toxic seeds
2. It is a zoonotic infectious disease (BCE).
A. Cysticercosis B. Anthrax C. Glanders D. Trichinellosis E. Foot-and-mouth disease
3．Fresh eggs should be stored under (AC) conditions.
A. Temperature 1-5℃ B. Temperature 6-10℃ C. Relative humidity 87%-97% D. Relative humidity 80%-85% E. Temperature 11℃-15℃
4. Naturally occurring harmful substances in oils and fats include (ABC).
A. Gossypol B. Glucosinolate C. Erucic acid D. Soy saponin E. Soy isoflavones
5. Hygiene indicators commonly used to evaluate oil rancidity include (ACD).
A. Acid value B. Pesticide C. Peroxide value D. Carbonyl value E. Harmful metals
6. The pollution of harmful chemical substances in vegetables and fruits includes (AB).
A. Pesticides B. Industrial wastewater C. Nitrates and nitrites D. Enteric pathogenic bacteria E. Parasitic eggs
7. The Food Safety Law was passed at the meeting and is now promulgated and comes into effect.
(Seventh Session of the Standing Committee of the Eleventh National People's Congress, February 28, 2009, June 1, 2009)
The exam question types are as follows:
Fill in the blanks, single choice, multiple choice, judgment, noun, question and answer