This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Microbial Hazards During Meat Processing”.
1. What is not considered as biological hazard in meat industry?
a) Food gets contaminated with pathogens
b) Food gets contaminated with toxic chemicals
c) Food gets contaminated with parasites
d) Food gets contaminated with microbes
View Answer
Explanation: Biological hazards in meat products are pathogenic bacteria, viral pathogens and parasites. The occurrence of the microbial hazards in the meat products is unavoidable. It is because the microbes are present on animals and also in the environment.
2. Which of the following is a microbial hazard in meat products?
a) Lecithin
b) Ammonia
c) Toxins
d) Biphenyls
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Explanation: The biological hazards in meat industry include bacteria, viruses, and heir toxins. The bacteria are the important since it can a large proportion of all foodborne illnesses. Therefore, the meat should be tested before and after processing.
3. What process that would totally eliminate biological hazards in food?
a) HACCP and GAP
b) GHP and GAP
c) GMP and GAP
d) HACCP and GMP
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Explanation: The most effective way to control biological hazards in the meat industry are implementation of Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP). GAP (Good agricultural practice) is used for agriculture and GHP (good hygienic procedures) are used for personal safety.
4. What type of biological hazards should be the greatest concern in meat industry?
a) Bacteria
b) Fungi
c) Yeast
d) Parasite
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Explanation: Bacteria are the most troublesome and important biological foodborne hazard for the meat industry. Meat is a perishable food item which is suspectable to bacterial growth. It provides a great source for the bacteria to thrive.
5. Cross contamination is a source for biological hazard.
a) True
b) False
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Explanation: The cross-contamination is major source for biological hazard. It is defined as the process of transferring of organisms from a contaminated source to an uncontaminated surface. It is important to ensure that there is a complete separation of not-ready-to-eat and ready-to-eat products.
6. At what stage can a food be contaminated by the microbial hazard?
a) At raw material stage
b) At packaging stage
c) At production line stage
d) At any stage
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Explanation: Microbial hazards are the presence of microbes in the meat products. A microbial hazard can contaminate the meat products at any stage of production. A microbial hazard is very hazardous to the health when consumed.
7. Which bacteria is a major concern in beef processing?
a) Escherichia coli
b) Campylobacter
c) Salmonella
d) Listeria monocytes
View Answer
Explanation: Escherichia coli O157:H7 is a major concern in the beef processing. It is present in the intestinal tract of the animal at the time of slaughter. It can be prevented by using strict hygienic practices during slaughter.
8. Which bacteria is a major concern in poultry processing?
a) Escherichia coli
b) Campylobacter
c) Salmonella
d) Listeria monocytes
View Answer
Explanation: Campylobacter is a major concern in the poultry processing. Cross-contamination during processing is significant sources of this bacteria. Salmonella is also a major issue in poultry processing and can be prevented by heating methods.
9. Grinding tends to increase the temperature of the meat or poultry allowing bacteria to grow more rapidly.
a) True
b) False
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Explanation: Grinding tends to increase the temperature of the meat which allows the bacteria to grow more rapidly. The bacteria on ground raw meat and poultry are mainly influenced by the bacteria present on the carcasses, trimmings and other body parts.
10. Which of the following requires thermal processing in the meat industry?
a) Escherichia coli
b) Campylobacter
c) Salmonella
d) Clostridium botulinum
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Explanation: The Clostridium botulinum can cause botulism in humans. It is present in raw foods at very low levels. Proper heat processing is essential to destroy Clostridium botulinum spores. Therefore, canning of meat products have longer shelf life than other processing techniques.
11. What are the sources of microbial contamination?
a) Fecal contamination
b) Soil and water
c) Cross contamination
d) Fecal, soil, water and cross contamination
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Explanation: The major sources of biological contaminants in meat industry are fecal contamination from animal guts, soil and water contamination. The cross contamination of food products in the processing line due to improper sanitation.
12. What are the processing strategies to control microbial hazards in meat industry?
a) Effective thermal processing
b) Proper usage of clean water
c) Removing of pesticides
d) Quality tests conducted at raw material inspection stage
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Explanation: The effective thermal processing like cooking, pasteurization should be done properly. The usage of appropriate process controls like storage temperatures in cooler, freezer is to be maintained. The processing parameters like temperature and time for cooking, water activity is to be regulated.
13. What are the consequences of biological hazards?
a) Food Borne Infections
b) Food Borne Intoxications
c) Food Borne toxins
d) Food Borne Intoxications, Food Borne toxins and Food Borne Infections
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Explanation: Food Borne Infections result when a person consumes meat containing pathogens. Food Borne Intoxications result when a person consumes meat which contains toxins in it. Food Borne toxin is a mediated infections that result when a person consumes food containing toxins produced by the pathogens in it.
14. What is the other name for food poisoning?
a) Food borne infections
b) Food borne intoxications
c) Food borne toxins
d) Food borne toxication
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Explanation: Foodborne intoxication is also commonly known as food poisoning. It is caused by eating food that contains toxins which are released by pathogens. The symptoms of a food borne Intoxication appear quickly.
15. What is food borne infection?
a) Occurs when a person consumes food containing pathogens
b) Occurs when a person consumes food containing toxins
c) Occurs when a person consumes food containing cleaning agents
d) Occurs when a person consumes food containing chemicals
View Answer
Explanation: Food Borne Infections are caused due to presence of microbial hazards in the meat products. It results when a person consumes food containing pathogens. These pathogens can grow in the human intestine and cause discomfort or disease.
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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