TheExaminationPaperofJinanUniversity.docx

TheExaminationPaperofJinanUniversity.docx

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TheExaminationPaperofJinanUniversity

TheExaminationPaperofJinanUniversity

ForInstructor

Only

AcademicYear:

2007–2008Semester:

1st[]2nd[√]

CourseTitle:

IntroductiontoFoodSafety（食品安全概论）

DateoftheExamination_11/06/2008Time:

19:

00-21:

00am

Instructor’sNameTangShuzeVenueA510

CourseType

Compulsory[√]Elective[]

FormoftheExamination

Open-book[]Closed-book[√]

PaperA[√]PaperB[]

TotalPages7

ForStudentOnly

School/CollegeInternationalMajorFQS2005

NameStudentNo.

MainlandStudent[]Non-mainlandStudent[]

SectionNo.

I

II

III

IV

V

VI

TotalScore

AchievedScore

Notestotheteachers:

Pleaseleaveenoughspacebeloweachquestionforstudentstowritetheiranswers.Thereshouldbenoseparateanswersheets.

Score

Evaluator

SectionI:

Definitions（Therearetwoterminologiesineachofthefollowingfivequestionstobedefined.4marksforeachquestion（2foreachterm）,totalof20marks）

1.BiosensorandELISA

2.Bovinespongiformencephalopathyandprion

3.Botulismandsalmonellosis

4.FATTOMandhurdletechnology

5.NOAELanduncertainty（orsafety）factor

Score

Evaluator

SectionII:

Blank-filling（4questions,0.5foreachblank,totalof10marks）

1.Acrylamidewasfirstfoundin（food）_________in（year）___________bya（National）__________scientistanditwasfurtherconfirmedtobeformedbytwosubstances___________and___________undertheconditionof_____________.（3mark）

2.Aflatoxins（AF）areproducedfrom_______________________andtheycanbeclassifiedasAFB1,_______,___________,___________and__________.,and_____________isametaboliteofB1.（3mark）

3.Pleaselistsixfood-bornebacteria_______________,______________,____________,__________________,________________and___________________（3marks）

4.ThemostprevalentandpotenttoxicEscherichiacolispeciesis________________,however,itcanbeeasilykilledatthetemperatureof______________°C.（1mark）

Score

Evaluator

SectionIII:

Trueandfalsequestions.Pleasetick（√）aT（True）orF（False）toeachofthefollowing10statements.（1markforeach,totalof10marks）.

1.Theleadingfactorsthatcontributetofoodborneillnessaretemperatureabuse,poorpersonalhygienepractices,andcrosscontamination.

T[]F[]

2.Chlorinatedhydrocarbonsareprohibitedtoproducebecausetheyproducehighquantityofresidualswhichcontaminatingediblecrops,butorganophosphatesareencouragedtouseforfarmsalthoughtheyeasilycausehuman’spoisoning.

T[]F[]

3.Foodstoredintherefrigeratororfreezermustbesafe.

T[]F[]

4.Coldbeverageandfoodaresafebecausefood-bornebacteriacannotsurvive.

T[]F[]

5.Leucomalachitegreen（LMG）ismorepotentthanMalachitegreen（MG）becauseLMGisdifficultytodegrade.

T[]F[]

6.SudanRedIisacarcinogenicindustrialdyewhichwasillegallyusedtopreservethecolourofhotpaper.

T[]F[]

7.Off-flavorfoodissafetoeatifitisboiledbeforeeating.

T[]F[]

8.Saltedmeatorfishissafebecausesaltcaninhibitbacteria.

T[]F[]

9.“Bigheadbaby”incidenthappenedinAnhuiwascausedbyanadulterationmilkpowder,notafoodsafetyissue.

T[]F[]

10.Foodborneillnesscanbepreventedifthebasicrulesoffoodsafetyareroutinelyfollowed.

T[]F[]

Score

Evaluator

SectionIV:

Short-answerquestions（5marksforeach,totalof20marks）.

1.Pleaselistatleastsixtypesofbiosensors.

2.Brieflyexplainthedifferencebetweeninfectionandintoxicationbygivingexamples.

3.Malachitegreenresidualinfishorfishproductscancauseabnormalityandtumorandthereforehasbeenbannedtouse.But,itisstillwidelyinspectedtouseinChina.Why?

andhowtopreventiteffectivelyfromusing?

4.Whatarethedifferencesofthepesticidesmadefromchlorinatedhydrocarbonsandorganophosphatesrespectivelyinthekillingeffectstopestsandpotentialharmfulnesstohuman?

Score

Evaluator

SectionV:

Casestudyandanalyticalquestions.Pleaseanswerquestion1andanyother3questionsfromquestions2-5.（10marksforeach,totalof40marks）

1.Pleasewriteashortessayonyourgraduatethesisstudy,whichshouldanswerthefollowingquestions:

（1）Stateaspecifictitlerelatedtofoodsafety.

（2）Whychoosethistopic?

（3）Howwouldyouconductthisresearch?

（4）Whatsolutionwouldbeexpected?

2.ThefollowingtableistheTBARS（Thiobarbituricacidreactivesubstances）testresultsofthreetypesofmeatballspurchasedfromalocalsupermarket.Thesemeatballwereproducedatthesametimeandstoredatthesamerefrigerator.Basedonoxidativesafetyyouhavelearnedfromthiscourse,pleasecommentthepotentialriskofmeatproductsandmakesuggestiontoconsumers.

Table1.TBARS（mgMDA/kgmeat）testresultsofmeatballpurchasedfromthesupermarket

Meatsource

Pork

Beef

Fish

TBARS

0.174±0.023*

0.279±0.011

0.408±0.032

*Value=mean±SD（n=4）

3.FourteenpeoplebecameillaftereatingpiethathadbeenhighlycontaminatedwithSalmonellaenteritidis.Severalofthevictimswerehospitalized,andamanintheforties,whowasotherwiseingoodhealth,diedasaresultofthefoodborneillness.

Inthisoutbreak,cream,custard,andmeringuepiesweremadeusingingredientsfromshelleggs.Thepieswerebakedinarestaurantbakeryandwerestoredfortwoandahalfhoursinawalk-incoolerbeforebeingtransportedinthetrunkofacartoaprivatecompanyouting.Thepieswereconsumedthreetosixhourslater.Leftoverpiewasconsumedlaterthateveningandthenextdayafterhavingbeenkeptunrefrigeratedforaslongas21hours.

Inthiscasestudy,

（1）WhatwouldbethesourceofSalmonellaenteritidis?

（2）Whatconditionsmayhavepromotedthisbacterialgrowth?

（3）Howcouldthishavebeenprevented?

（4）Whatlessonswouldbelearnedfromthisoutbreakcase?

4.Bruce,themorningprepcookatalocalrestaurant,waspreparingshreddedcheesetobeusedonpizza.Hisprocedureincludedcuttingthecheeseintosmallblocksandthenshreddingthecheesebyhand.Hepreparedseveral4-galloncontainersandleftthecontainersoutatroomtemperature（21°C）untiluse.Threeofthefourcontainerswereusedonpizzaslaterthatday.Thenextday,thefourthcontainerofcheesewasused.Onbothdays,thepizzaswerecookedinanovensetto260°C.

Fourdayslater,severalpeoplecamebacktotherestaurantandsaidthattheyhadbecomeillafewhourseatingpizzathere.Onlypeoplewhoatepizzaontheseconddayappearedtobecomeill.

Inthiscasestudy,

（1）Whatbacteria（infectiousorintoxicated）wouldcausethiscase?

（2）Howwouldthisfoodbornehazardhavebeenassociatedwiththisfoodborneillness?

（3）Howcouldthishavebeenprevented?

（4）Whatlessonswouldbelearnedfromthisoutbreak?

IntroductiontoFoodSafety（食品安全概论）

AnswerKey-PaperA

DateoftheExamination_18/12/2007Time:

19:

00-21:

00amVenueA510

Compulsorycourse,Close-booktest,PaperA:

10pages

Score

Evaluator

SectionI:

Definitions（Therearetwoterminologiesineachofthefollowingfivequestionstobedefined.4marksforeachquestion（2foreachterm）,totalof20marks）

20

1.BiosensorandELISA

Biosensor:

Adevicethatdetects,recordsandtransmitsinformationregardingaphysiologicalchangeorprocess.

Itisadevicethatusesbiologicalmaterialstomonitorthepresenceofvariouschemicalsinasubstance

ELISA:

enzyme-linkedimmunesorbentassays.Itisoneofthebiosensortechniqueswhichusetodetectandamplifyanantigen-antibodyreaction.

2.Bovinespongiformencephalopathyandprion

Bovinespongiformencephalopathy,BSE,ormadcowdisease,isasevereorfatalmentalorneuro-diseasesufferedincowsandmaytransmittohuman.

Prion:

isapossiblecause（protein-likechemical）forBSE.

3.Botulismandsalmonellosis

Botulism:

AfataldiseasecausedbytoxinreleasedbyClostridiumbotulinum.

Salmonellosis:

AdiseasecausedbythefoodcontaminatedwithSalmonellainfection.

5.FATTOMandhurdletechnology

FATTOM:

ShortforFood,Acid,Temperature,Time,OxygenandMoisture,mainfactorsorconditionsformicroorganismstogrow.

Hurdletechnology:

Useofinhibitionfactorstocontrolthegrowthanddevelopmentofmicroorganism.Eachhurdleisainhibitingfactortohinderthegrowthofmicroorganism.Themorethehurdlesapplied,thebettereffectsandthemorenutritioniskepted.

5.NOAELanduncertainty（orsafety）factor

NOAEL:

shortforno-observedadverseeffectlevel.Alimitordosageoftoxin/chemicalthatwillnotcausedetrimentaleffectstoanimalorhuman.

Uncertainty（orsafety）factor:

10×10，or10×100:

Degreeofharmfulnessisaffectedbyspecies,varietiesandindividualdifferences.Tobesafe,NOAELisdividedby1000rmoreforhumanuse.

Score

Evaluator

SectionII:

Blank-filling（4questions,0.5foreachblank,totalof10marks）

10

5.Acrylamidewasfirstfoundin（food）Frenchfriesin（year）_2002bya（National）_Swedish_scientistanditwasfurtherconfirmedtobeformedbytwosubstancesAsparagineand_glucose_undertheconditionof_185C_.（3mark）

6.Aflatoxins（AF）areproducedfrom_AspergillusflavusandtheycanbeclassifiedasAFB1,_AFB2_,AFG1_,AFG2and_AFM1_.,and_AFM1isametaboliteofB1.（3mark）

7.Pleaselistsixfood-bornebacteriaBacillusspecies,Campylabacter,Clostridiumperfringens,Listeriamonocytogenes,Salmonella,Shigellaspecies,Staphylococcusaureus,Vibriospecies,Yersiniaspecies,andProteus