Food Bowl #6

What is the cause of incipient spoilage in canned food?

I. Held too long between filling or closing

II. Excessive contamination of raw material

III. Leakage in can

IV. Presence of acid tolerant microorganism.

• I and II

• I and III

• II and III

• II, III, and IV

• All of the above

Answer explanation

Incipient spoilage involves the spoilage of canned food prior to the time it is thermally processed.

How would you know that the spoilage in canned food is due to the leakage of the product?

• Presence of thermophilic spores

• Presence of mesophiles

• Presence of psychrotrophs

• Presence of viable mixed microflora

• All of the above

Answer explanation

If the spoilage in canned food is due to leakage, there may be visible signs of leakage around the seal or seams of the can. Additionally, there may be a decrease in the vacuum pressure within the can, causing it to bulge or swell. The presence of viable mixed microflora is also an indication of spoilage due to leakage. Therefore, the correct answer is D) Presence of viable mixed microflora. The presence of thermophilic spores, mesophiles, or psychrotrophs may be indicative of other forms of spoilage, but not necessarily specific to spoilage due to leakage.

Which of the following is most likely the transmission route for Staphylococcus aureus contamination?

• Temperature-controlled cooked food

• Cross-contamination

• Poor hygiene practices of the food handler

• Inadequate heating

• Vegetables contaminated with soil

Answer explanation

Staphylococcus aureus contamination is most commonly associated with poor hygiene practices of the food handler. Therefore, the most likely transmission route for Staphylococcus aureus contamination is C) Poor hygiene practices of the food handler. However, cross-contamination can also be a possible route of transmission if the bacteria are transferred from contaminated surfaces or utensils to food that is not going to be cooked or reheated before consumption. Temperature-controlled cooked food and inadequate heating may not be significant transmission routes for Staphylococcus aureus if the food has been properly cooked or reheated to kill the bacteria. Vegetables contaminated with soil are more likely to be associated with other types of bacterial contamination such as Salmonella or E. coli, rather than Staphylococcus aureus.

Which of the following is the element in Hazard Analysis?

• Identification of Ingredient or processing step

• Identification of potential hazards

• Evaluation of the significance of hazard

• Justification of the decision

• All of the above

Answer explanation

Hazard Analysis is a critical component of Hazard Analysis and Critical Control Points (HACCP), a systematic approach to food safety management. It is the process of identifying and evaluating potential physical, chemical, and biological hazards associated with food production, processing, storage, and distribution.

The key elements involved in the Hazard Analysis process in HACCP include:

1. Identification of potential hazards: This involves conducting a thorough assessment of each step in the food production process to identify potential physical, chemical, and biological hazards that may be introduced.

2. Evaluation of the significance of hazards: This involves assessing the severity of each potential hazard, the likelihood of it occurring, and the potential health risk it poses to consumers.

3. Identification of the ingredient/processing step: This involves determining which ingredient or processing step is associated with each identified hazard.

4. Justification of the decision: This involves documenting the reasons for each decision made during the hazard analysis process, including the hazards identified, the control measures selected, and the rationale for selecting those control measures.

By conducting a thorough Hazard Analysis, food safety professionals can identify and control potential hazards before they become a threat to public health, ensuring that the food produced is safe for consumption.

Which one of the following statements on najs and ritual cleansing is FALSE?

• Carrion is categorized as medium najs according to Shariah law

• Clay soap can be used in ritual cleansing

• Dish washer contaminated with left over wine in the process of glass washing requires “sertu process” or ritual cleansing

• The way to do “sertu process” or ritual cleansing is using soil mix with water for the first washed and followed with 6 times washing using pure water.

• Mukhaffafah najs or known as light najs can be cleaned by sprinkling the stained area with water thoroughly

Which agency is involved in providing enforcement and monitoring programmes to protect halal integrity, halal logo, and consumer’s interest?

• Malaysia External Trade Development Corporation

• Ministry of Domestic Trade and Cost of Living

• Halal Industry Development Corporation (HDC)

• Ministry of Trade and Industry (MITI)

• Malaysia Productivity Corporation (MPC)

Answer explanation

Ministry of Domestic Trade and Cost of Living, formerly known as Ministry of Domestic Trade and Consumer Affairs.

https://www.kpdn.gov.my/en/news/99-pengumuman-umum/1146-larangan-guna-logo-halal-tidak-sah

Which of the following is not considered a soft drink under Food Regulations 1985?

• Orange juice drink

• Coffee drink

• Soybean milk

• Chrysanthemum tea

• Orange-flavoured drink

Answer explanation

Soft drink - Regulation 348-360.

Coffee drink - Regulation 269A

Which regulation in Food Regulation 1985 is used to regulate the quality and safety of chewing gum?

• Sugar confection

• Table confection

• Flour confection

• Frozen confection

• Food not elsewhere standardized

Answer explanation

Regulation 136

Which of the following explains the interaction between water and polar solute?

• Strong electrostatic attraction between the charge of ion and dipole of water

• Weak hydrogen bonding of dipole-dipole interactions

• Association of a polar and non-polar groups

• Strong covalent bonding of dipole in water

• Weak covalent bonding of dipole in water

Answer explanation

The correct answer is B. Weak hydrogen bonding of dipole-dipole interactions explains the interaction between water and polar solute.

Water is a polar molecule, which means it has a partial positive charge at one end and a partial negative charge at the other end. Polar solutes have molecules that also have a partial positive and a partial negative charge. When these polar solutes are added to water, they interact through dipole-dipole interactions. These interactions are weak hydrogen bonds between the polar solute and the water molecules. The hydrogen bonding occurs because the partial positive charge of the polar solute attracts the partial negative charge of the water molecule, and vice versa. This results in the solute molecules becoming surrounded by a shell of water molecules, which is known as hydration.

A) Strong electrostatic attraction between the charge of ion and dipole of water is incorrect because this refers to the interaction between ions and water, not between polar solutes and water.

C) Association of a polar and non-polar groups is incorrect because this refers to the interaction between polar and non-polar molecules, not between polar solutes and water.

D) Strong covalent bonding of dipole in water is incorrect because water does not form covalent bonds with polar solutes, but rather hydrogen bonds.

E) Weak covalent bonding of dipole in water is incorrect because water does not form covalent bonds with polar solutes, but rather hydrogen bonds.

Information from moisture sorption isotherm is useful for all of the following, except ____________.

• determination of physical and chemical stability of food

• determination of moisture barrier properties of packaging materials

• prevention of caking and sticking of food powders

• prevention of lipid crystallization in food

• assessing the shelf-life of food products

Answer explanation

The correct answer is D. Information from moisture sorption isotherm is useful for all of the following except prevention of lipid crystallization in food.

Moisture sorption isotherm is a graphical representation of the relationship between water activity (Aw) and moisture content (MC) of a food product at a constant temperature. This information is useful in many aspects of food science, including the determination of physical and chemical stability of food, moisture barrier properties of packaging materials, prevention of caking and sticking of food powders, and assessing the shelf-life of food products.

However, moisture sorption isotherm is not directly useful for the prevention of lipid crystallization in food. Lipid crystallization is affected by many factors, including the type and amount of lipid, processing conditions, and storage conditions. While moisture content can indirectly affect lipid crystallization by promoting the formation of ice crystals, moisture sorption isotherm does not provide information specific to lipid crystallization.

Therefore, the correct answer is D, prevention of lipid crystallization in food.