VPH

Question 1

Level of coliform bacteria in per ml of drinking water

Answer 1

zero

Question 2

Equine Japanese encephalitis is caused by

Answer 2

Eastern equine encephalitis

Question 3

infection transmitted from man to cow and then to milk

Answer 3

scarlet fever

Question 4

OIE established in year

Answer 4

1924

Question 5

What is a growing concern for veterinarians in terms of public health regarding antibiotics?

Inadequate knowledge of relative toxicity, cost, relative antimicrobial efficacy or withholding period

Answer 5

withholding period

Question 6

Disinfectant used in footbath for FMD control:

Answer 6

formalin

Question 7

Which of the following is not zoonotic?
a) Listeriosis
b) Cryptosporidiosis
c) Toxoplasmosis
d) Theileriosis

Answer 7

d)

Question 8

Reservoir host of Japanese encephalitis virus:

Answer 8

pig

Question 9

Meat inspection for cysticercosis is done at:

Answer 9

tongue & heart

Question 10

The acceptable level of residual chlorine in potable water is:

Answer 10

0.3–0.5 ppm

Question 11

Brine test is used in:

Answer 11

ghee

Question 12

According to BIS, good raw milk should not reduce methylene blue colour during the period between

Answer 12

3&4hours

Question 13

Pathogenic bacteria that survive & multiply in milk at 8°C

Answer 13

L.monocytogenes & Y.enterocolitica

Question 14

The process which is associated with the development of “Cabagey favour” of milk

Answer 14

UHT

Question 15

Milk borne, Haverhill fever is caused by

Answer 15

streptobacillus moniliformis

Question 16

In sterilized milk, the spore count should not be more than
in /ml

Answer 16

5/ml

Question 17

According to BIS, Coliform count should be absent in pasteurized milk when diluted at the ratio of

Answer 17

1:10

Question 18

Kitten test is done to diagnose food poisoning due to

Answer 18

enterotoxin

Question 19

The most important widespread zoonotic food borne disease is
FMD
Hepatitis A jaundice
Coxackie B5 virus
Poliomyelitis

Answer 19

Poliomyelitis

Question 20

for human viral infection, the minimum effective dose is

Answer 20

10 to the power 6 infective particles per gram of food

Question 21

streptococcus lactis can be differentiated from S.Cremoris by one of the following tests

Answer 21

Ammonia production from arginine: S. lactis produces ammonia from 4% peptone broth containing arginine, while S. cremoris does not (is unable to deaminate arginine)

Question 22

Diplococcin is produced by

Answer 22

Streptococcus cremoris

Question 23

1 MEQ per litre of hardness producing ions equals to how much ppm

Answer 23

50 ppm of calcium carbonate in 1 L of water

Question 24

A useful rule of thumb in providing proper lighting is that the elimination level should be – Times higher than the level at which the task can just be done

Answer 24

30

Question 25

phosphatase test is able to detect 1.5°C drop in pasteurisation temperature five minute holding time shortening addition of .1% raw milk or all of the above

Answer 25

The phosphatase test is able to detect all of the above. The test is highly sensitive and can detect minor variations in the pasteurization process. Specifically, the test is sensitive enough to detect: A deficiency in pasteurization temperature of as little as 1°F (about 0.5°C) to 1.5°C (2.7°F) below the standard. A shortening of the holding time by as little as five minutes (e.g., 25 minutes instead of 30 minutes). The addition of as little as 0.1% raw milk to properly pasteurized milk. The test works because the enzyme alkaline phosphatase is naturally present in raw milk but is almost completely inactivated by proper pasteurization conditions. Its presence indicates that the milk was either inadequately heated or contaminated with raw milk after treatment.

Question 26

The average critical temperature of hen is

Answer 26

60-70 degree Fahrenheit

Question 27

The chemical oxygen demand test of water is done for estimating the amount of degradable or nondegradable, organic matter or both

Answer 27

Both

Question 28

tramadol in milk is destroyed by heating slowly or quickly or not at all

Answer 28

not at all

Question 29

RITARD method has successful been used with which bacterium

Answer 29

The RITARD method (removable intestinal tie-adult rabbit diarrhea) has been used to study infections by bacteria like Vibrio cholerae, ETEC, Campylobacter jejuni, and Bacteroides fragilis

Question 30

dairy equipment is classed as well cleaned when the surface count is less than

Answer 30

25

Question 31

vehicle of poliomyelitis a foodborne infection is

Answer 31

water

Question 32

hepatitis a is water or foodborne

Answer 32

Both

Question 33

tick borne encephalitis disease is transmitted by ticks or Milk

Answer 33

both

Question 34

inactivation of more deeply situated viruses in food particle is possible by UV radiation or ionising a radiation

Answer 34

ionizing

Question 35

virus inactivation is enhanced by acidity or alkalinity or both or neutrality

Answer 35

acidity and alk (acidity)

Question 36

inactivation of food viruses takes place effectively by freezing or freeze drying or both

Answer 36

none Neither freezing nor freeze-drying effectively inactivates food viruses to levels considered safe on their own; instead, they are generally preservation methods for viruses. Viruses can remain viable in a dormant state for extended periods in frozen or freeze-dried foods and can become infectious again upon thawing or rehydration

Question 37

entero virus consist of RNA or DNA

Answer 37

rna

Question 38

food products of infected animal origin are most likely to be contaminated within deep tissues or surfaces

Answer 38

surface due to contamination during the slaughtering and processing stages

Question 39

in chemical in activation, the in activation of virus is enhanced by oxidising or reducing agent

Answer 39

Oxidising

Question 40

irregular fever, insomnia, chills, sweating, and joint pain are characteristic symptoms of

Answer 40

Brucellosis

Question 41

streptococcus is anthropozoonosis zooanthroponosis amphixenosis

Answer 41

amphixenosis, meaning the infection is maintained in both humans and lower vertebrate animals and can be transmitted in either direction.

Question 42

The causal agent of swimming pool granuloma is mycobacterium avium bovis or tuberculosis

Answer 42

m. marinarum?

Question 43

infection with street virus of rabies is their production of negri bodies

Answer 43

yes

Question 44

pigs prior to slaughter are made unconscious by passing through a tunnel containing 65% CO2 in atmospheric air or oxygen gas

Answer 44

atm air

Question 45

viruses of hepatitis a is carried by which type of vector

Answer 45

Mechanical

Question 46

The yield of total byproducts from meat Animal is about how much percentage of the live weight

Answer 46

50%

Question 47

during chilling the meat is held in good condition without destroying the bloom and stored at which temperature

Answer 47

-1.5 to 4.5°C

Question 48

to provide efficient natural and artificial light following intensity of light is to be provided for general use and at the place of inspection 20 foot candle power for general and 50 foot candle power for inspection 15 foot candle power for general and 40 foot candle power for inspection

Answer 48

a)

Question 49

The sterne spore vaccine prepared from Type a avirulent variant of clostridium perf type a haemolytic cl perf type e cl botulinum noncapsulating avirulent strain of b anthracis

Answer 49

non cap

Question 50

in brucella vaccinated herds, level of Brucellosis can be determined by serum tube agg plus elisa serum tube agg plus rivanol ppt test elisa plus radioimmune assay

Answer 50

sta plus rivanol

Question 51

prolonged use of lower dose of following antibiotic can lead to discolouration of teeth and retarded skeletal growth

Answer 51

tetracycline

Question 52

FAD OR WHO reference centre for Brucellosis is located at india

Answer 52

IVRI bareilly

Question 53

Koch discovered TB bacillus in which year

Answer 53

1882

Question 54

Cowpox protecting man against smallpox was demonstrated by

Answer 54

jenner 1798

Question 55

Approximate number of zoonoses recognized by WHO

Answer 55

150

Question 56

Enterotoxins responsible for most food poisoning

Answer 56

A+B

Question 57

Scientist who gave theory of ptomaine poisoning to explain illness contracted by eating certain foods

Answer 57

Francesco Selmi

Question 58

Example of amphixenosis

Answer 58

Staphylococcosis & Streptococcosis Disease transmitted both ways between animals and humans.

Question 59

Cestodiasis is an example of which zoonosis meta or cyclo

Answer 59

yclozoonoses require more than one vertebrate host species to complete their lifecycle, but do not require an invertebrate host [2]. Cestodiasis, caused by tapeworms, involves an intermediate vertebrate host (such as cattle or swine) and a definitive human host

Question 60

Metazoonosis with one vertebrate + two invertebrates

Answer 60

paragonimiasis

Question 61

Transovarian transmission occurs in louping ill yellow fever paragonimiasis or all

Answer 61

yellow fever

Question 62

men suffer from hypervitaminosis of vitamin – when they consume liver of polar bear

Answer 62

A

Question 63

Sterilisation of milk is done at: a) 108–111°C for 25–30 minutes b) 67°C for 15 minutes c) 108–111°C for 25–30 seconds d) 72°C for 15 seconds

Answer 63

(a) 108–111°C for 25–30 minutes Sterilisation requires high temperature for longer duration to destroy all microorganisms including spores. (Note: 72°C for 15 sec = Pasteurisation, not sterilisation.)

Question 64

Loss of nutrient in sterilized milk is: a) 50% Vitamin C and 33% Vitamin B b) 40% Vitamin C and 15% Vitamin B c) 33% Vitamin C and 50% Vitamin B d) 10% Vitamin C and 5% Vitamin B

Answer 64

(a) 50% Vitamin C and 33% Vitamin B Explanation: High temperature sterilisation destroys heat-labile vitamins, especially Vitamin C and B complex.

Question 65

deposition of strontium 90 in the bone is more related to the content of – in the diet phosphorus calcium potassium or all of the above

Answer 65

calcium

Question 66

dairy equipment is classed as well cleaned when the surface count is less than

Answer 66

25