Get premium membership and access revision papers, questions with answers as well as video lessons.

Afs2204:Food Microbiology Question Paper

Afs2204:Food Microbiology

Course:Bachelor Of Science In Food Science And Nutrition

Institution: Meru University Of Science And Technology question papers

Exam Year:2013

QUESTION ONE (30 MARKS) a) List five primary sources of micro-organisms in Food. (5 Marks) b) Define the following: (14 Marks) i. Food infection ii. Inherent acidity iii. Eh iv. Sterilization v. Proteolytic vi. D-value vii. Hazard c) List 5 factors that result in bacterial spoilage of foods. (5 Marks) d) List characteristics of an infectious organism. (6 Marks) QUESTION TWO (20 MARKS)
a) Define food spoilage. (1 Mark) b) List 5 causes of food spoilage. (5 Marks) c) Briefly explain the classification of food based on the ease of spoilage. (6 marks) d) Explain the following with regard to food spoilage. i. Putrifaction. (4 Marks) ii. Slime production. (4 Marks)
QUESTION THREE (20 MARKS)
a) What are food borne diseases? (1 Mark) b) Distinguish between invasive and non-invasive infectious micro-organisms. (4 Marks) c) Briefly discuss the evidence to show that a disease is food borne. (4 Marks)
2
d) Discuss coliforms as microbial quality indicator organism. (5 Marks) e) Explain 3 ways in which micro-organisms are used in the food industry. (6 Marks) QUESTION FOUR (20 MARKS)
a) Explain soil and water as sources of contamination in food. (5 Marks) b) Briefly explain four extrinsic parameters that affect growth of micro-organisms (8 Marks) c) Discuss the role of pH on growth of micro-organisms (7 Marks)
QUESTION FIVE (20 MARKS)
a) Define the following: (6 Marks) i. Hazard Analysis Critical Control Point (HACCP) ii. Hazard analysis iii. Critical control point
b) List the 7 principles of HACCP (7 Marks) c) Briefly explain the following: i. Modified atmosphere packaging (4 Marks) ii. Ascetic packaging (3 Marks)

Afs2204:Food Microbiology Question Paper

More Question Papers

Popular Exams