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ANSC 424 Exam 1 Latest Real Exam 2026/2027
with Solution
Minimally Processing Methods ......ANSWER......preserve food by
inactivating microorganisms and or enzymes without significant
heating so little damage to color, flavor, structure, nutritional and
sensorial characteristics occurs
Minimal Processing methods ......ANSWER......pasteurization,
dehydration/drying, refrigeration/frozen
Raw Diet ......ANSWER......variety of products comprised of uncooked
ingredients or ingredients that have been minimally processed
FDA stance on raw pet food ......ANSWER......FDA does not believe raw
meat foods for animals are consistent with the goal of protecting the
public from significant health risks
CDC stance on raw pet food ......ANSWER......not recommended
because of risk of germs such as salmonella and campylobacter
Salmonellosis Risk ......ANSWER......children under 5, pregnant women,
the eldery, people with weakened immune system
pg. 1
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Listeriosis Risk ......ANSWER......rarer than salmonella but 20-30%
mortality rate, almost exclusively occurs in pregnant women,
newborns, the elderly, and people with weakened immune systems
Handling Raw Pet Food ......ANSWER......keep frozen until use then
thaw in fridge or microwave, keep away from other foods and
surfaces, throw away after 2 hours if not eaten, rinse preparation
areas with bleach
FDA guidelines for safe food handling ......ANSWER......Clean, Separate,
Cook, Chill
Batch Pasteurization ......ANSWER......low temperature for a long time
Flash Pasteurization ......ANSWER......high temperature for a short time
Ultra Pasteurization ......ANSWER......very high temperature for a very
short time
Non-thermal Pasteurization ......ANSWER......high pressure process
High Pressure Processing ......ANSWER......cold pasteurization
technique by which products already sealed in final package are
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introduced into a vessel and subjected to a high level of isostatic
pressure transmitted by water
How does HPP work to reduce microbes? ......ANSWER......increases
cell permeability, inhibits enzymes vital for the survival and
reproduction of bacterial cells
HPP Applications ......ANSWER......fruits and vegetables, meat and fish,
dairy, egg, pet food
HPP Advantages ......ANSWER......suitable for high water content
products, little effect on flavor, texture, or nutritional characteristics,
low energy consumption, extended shelf life, reduced risk of food-
born illnesses, applied in packaged products
HPP Disadvantages ......ANSWER......very high capital cost, inability to
process dried or entrapped air foods, implementation and validation
of quality assurance program to eliminate or reduce pathogens, not a
high throughput technology
HPP Critical Process Factors ......ANSWER......pressure, residence time
at pressure, lag phase to achieve pressure, decompression period,
initial and final temperature, pH, packaging material
pg. 3
ANSC 424 Exam 1 Latest Real Exam 2026/2027
with Solution
Minimally Processing Methods ......ANSWER......preserve food by
inactivating microorganisms and or enzymes without significant
heating so little damage to color, flavor, structure, nutritional and
sensorial characteristics occurs
Minimal Processing methods ......ANSWER......pasteurization,
dehydration/drying, refrigeration/frozen
Raw Diet ......ANSWER......variety of products comprised of uncooked
ingredients or ingredients that have been minimally processed
FDA stance on raw pet food ......ANSWER......FDA does not believe raw
meat foods for animals are consistent with the goal of protecting the
public from significant health risks
CDC stance on raw pet food ......ANSWER......not recommended
because of risk of germs such as salmonella and campylobacter
Salmonellosis Risk ......ANSWER......children under 5, pregnant women,
the eldery, people with weakened immune system
pg. 1
,2|Page
Listeriosis Risk ......ANSWER......rarer than salmonella but 20-30%
mortality rate, almost exclusively occurs in pregnant women,
newborns, the elderly, and people with weakened immune systems
Handling Raw Pet Food ......ANSWER......keep frozen until use then
thaw in fridge or microwave, keep away from other foods and
surfaces, throw away after 2 hours if not eaten, rinse preparation
areas with bleach
FDA guidelines for safe food handling ......ANSWER......Clean, Separate,
Cook, Chill
Batch Pasteurization ......ANSWER......low temperature for a long time
Flash Pasteurization ......ANSWER......high temperature for a short time
Ultra Pasteurization ......ANSWER......very high temperature for a very
short time
Non-thermal Pasteurization ......ANSWER......high pressure process
High Pressure Processing ......ANSWER......cold pasteurization
technique by which products already sealed in final package are
pg. 2
, 3|Page
introduced into a vessel and subjected to a high level of isostatic
pressure transmitted by water
How does HPP work to reduce microbes? ......ANSWER......increases
cell permeability, inhibits enzymes vital for the survival and
reproduction of bacterial cells
HPP Applications ......ANSWER......fruits and vegetables, meat and fish,
dairy, egg, pet food
HPP Advantages ......ANSWER......suitable for high water content
products, little effect on flavor, texture, or nutritional characteristics,
low energy consumption, extended shelf life, reduced risk of food-
born illnesses, applied in packaged products
HPP Disadvantages ......ANSWER......very high capital cost, inability to
process dried or entrapped air foods, implementation and validation
of quality assurance program to eliminate or reduce pathogens, not a
high throughput technology
HPP Critical Process Factors ......ANSWER......pressure, residence time
at pressure, lag phase to achieve pressure, decompression period,
initial and final temperature, pH, packaging material
pg. 3
