This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Chemical Hazards During Meat Processing”.
1. What is chemical hazard in meat industry?
a) Food gets contaminated with pathogens
b) Food gets contaminated with toxic chemicals
c) Food gets contaminated with pathogens or toxic chemicals
d) Food gets contaminated with microbes
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Explanation: Chemical hazards in meat products is when the food gets contaminated with toxic chemicals, pesticides, pathogens. It is not safe to eat these foods. It can lead to serious hazardous to the human health.
2. Which of the following is a chemical hazard in meat products?
a) Lecithin
b) Ammonia
c) Dioxins
d) Biphenyls
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Explanation: Ammonia is a chemical hazard present in the meat products. It is used in meat packing plants for refrigeration. Ammonia cause irritation of the eyes and respiratory tract. Therefore, it should be labelled on the meat product.
3. What chemicals are used in beef processing?
a) Lecithin
b) Ammonia
c) Dioxins
d) Sodium nitrates
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Explanation: The Sodium nitrates is used as curing agent in the beef processing. It improves the color and taste of the product. Sodium nitrates are to be added under prescribed amount by a skilled labor. The excess sodium nitrates can lead to hazardous health issues.
4. What is one important method for preventing chemical hazards?
a) Should follow proper cleaning procedures
b) Should support control measures
c) Should throw the food in dustbin
d) Should reuse the chemicals without wasting
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Explanation: One of the important methods to prevent chemical hazards is to follow proper cleaning procedures and sanitation requirements. Training the employees to follow strict guidelines is also essential in preventing and controlling a chemical hazard.
5. What are risks of chemical hazards?
a) Food poisoning
b) Food poisoning, breathing problems, skin rashes
c) Breathing problem
d) Skin rashes
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Explanation: Hazardous chemicals are the chemical substances that can cause adverse health effects. These can vary from food poisoning to breathing problems. It can also cause skin rashes, allergic reactions, allergic sensitization and cancer from exposure.
6. At what stage can a food be contaminated by the chemical hazard?
a) At raw material stage
b) At packaging stage
c) At production line stage
d) At any stage
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Explanation: Chemical hazards are the chemical substances that are added intentionally or unintentionally to the meat products. A chemical hazard can contaminate the meat products at any stage of production. A chemical hazard is very hazardous to the health.
7. What type of hazard is the presence of cleaning agents in the final meat products?
a) Biological hazard
b) Chemical hazard
c) Physical hazard
d) Microbiological hazard
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Explanation: The presence of cleaning agent in the food is considered as chemical hazard. Chemical hazards are the chemical agents which are added unintentionally or intentionally to the food. Quality tests should be done for the final products.
8. Which of the following is considered as the chemical hazards?
a) Glass
b) Aflatoxins
c) Rat droppings
d) Metal pieces
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Explanation: The presence of aflatoxins is considered as chemical hazards. These toxins should can be detected only by quality tests. These hazards are to be addressed immediately by establishing critical control points.
9. Lead and cadmium enter the meat supply in restricted amounts from environment.
a) True
b) False
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Explanation: Lead and cadmium are the two heavy metals which can enter the meat production line in restricted amounts from environment. It is considered as a risk for food safety and human health because of their toxic nature.
10. Which of the following is considered as the chemical hazards?
a) Glass
b) Bone
c) Veterinary drugs
d) Plastic
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Explanation: Veterinary drugs are considered as chemical hazards which are dangerous to health if consumed in large quantities. The chemical hazards are most often associated with raw materials, ingredients and personnel practices that include heavy metals, pesticides, cleaning compounds and food additives.
11. What are the chemical hazards present in raw material stage in meat processing?
a) Food additives
b) Lubricants
c) Antibiotics
d) Sanitizers
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Explanation: The chemical hazards which can be present in raw material stage in meat processing are pesticides and antibiotics used for the growth of the animals and poultry. Other chemical hazards include hormones, toxins and fertilizers
12. What are the chemical hazards present in processing stage in meat processing?
a) Food additives
b) Lubricants
c) Antibiotics
d) Sanitizers
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Explanation: The chemical hazard which can be present in processing stage in meat processing is addition of food additives. Some of the direct food additives are preservatives, flavor enhancers, color additives. Indirect food additives include boiler water additives and peeling aid.
13. What are the chemical hazards present during cleaning stage in meat processing?
a) Food additives
b) Lubricants
c) Antibiotics
d) Sanitizers
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Explanation: The chemical hazard which can be present during cleaning stage in meat processing is presence of sanitizers. Therefore, it is very important to rinse both the meat and the equipment used in the processing line to removes the traces of sanitizers and cleaning agents.
14. Which of the following is used for detecting chemical contaminants?
a) Folch method
b) Mass spectroscopy method
c) Lowry method
d) Anthrone method
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Explanation: Mass spectrometry (MS) is used for the identification of chemical contaminants like pesticides, antibiotics, hormones, and chemical adulterants present in the meat or meat products. It measures the mass-to-charge ratio of ions present in the product.
15. Which of the following is not used for detecting antibiotic residues in meat?
a) Mass spectroscopy method
b) Enzyme-linked immunosorbent assay
c) Premi Test
d) Anthrone method
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Explanation: There are different screening methods for the detection of antibiotics in meat products. They are thin layer chromatography, enzyme-linked immunosorbent assay (ELISA), Nouws antibiotic test and the Premi Test. Anthrone test detects the carbohydrates in food products.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
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