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Aft 203: Food Microbiology Question Paper

Aft 203: Food Microbiology

Course:Bachelor Of Food Science And Technology

Institution: University Of Nairobi question papers

Exam Year:2013

UNIVERSITY OF NAIROBI
SECOND SEMESTER EXAMINATIONS FOR THE DEGREE OF BACHELOR OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY

AFT 203: FOOD MICROBIOLOGY
DATE: MAY 14, 2013 TIME: 9.00 A.M. - 12.00. P.M
INSTRUCTIONS: Answer ALL Questions

1. Define the following terms:
a) 12-D concept (2 marks)
b) Hurdle effect (2 marks)
c) Indicator organisms of quality and safety (3 marks)

2. a) Explain how the substrate influences the heat resistance of microorganisms. (6 marks)
b) Explain how previous history of microorganisms influences their heat susceptibility (8 marks)

3. a) Discuss the effect of the following factors on microbial growth in foods and categorize microorganisms depending on the conditions.
i) Water activity (4 marks)
ii) pH (4 marks)
iii) Oxidation-reduction potential (4 marks)
b) Discuss how the following factors are utilized in the control of microorganisms in food.

i) Low-temperature storage (4 marks)
ii) Modified atmosphere storage (4 marks)
iii) Lactoperoxidase system (5 marks)

4. a) Discuss the microbial spoilage of the following foods by giving 2 spoilage traits and the organisms involved.
i) Fruits (4 marks)
ii) Meat (4 marks)
b) Describe the enumeration of E.coli and elaborate the confirmatory tests used. (8 marks)

5. Distinguish between the following
a) Food borne intoxication and food borne infection (4 marks)
b) Invasive and Non-invasive food borne pathogens (4 marks)

Aft 203: Food Microbiology Question Paper

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