Afs2301:Food Microbiology Ii Question Paper
Afs2301:Food Microbiology Ii
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 any six potential sources of micro-organism in food product. ( 6 Marks) b) Discuss “intrinsic factors that affect microbial growth in foods”. ( 10 Marks) c) Discuss spoilage of fruits and vegetables. (8 Marks) d) Discuss surface sampling as used in microbial testing procedure and give at least 3 types of surface sampling methods. ( 6 Marks)
QUESTION TWO – (20 MARKS)
a) Under the following headings: Infection, Transmission, Symptoms and Control. Briefly discuss the following viruses of concern in the food industry. (12 Marks) i. Hepatitis A virus ii. Roto virus iii. Norwalk –like virus b) Briefly discuss five mould and 3 yeast genera of your choice that are important in the food industry. ( 8 Marks)
QUESTION THREE – (20 MARKS)
a) What do you understand by the term “ mycotoxins” as used in food microbiology. ( 3 Marks) b) Discuss how you could reduce mycotoxicosis in humans when you have detected some mould on your food. ( 5 Marks) c) “For an intestinal pathogen to cause an illness there are several hurdles it must overcome”. Discuss the hurdles. ( 8 Marks) d) Differentiate between pathogenecity and virulence as used in food toxicology. ( 4 Marks)
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QUESTION FOUR – (20 MARKS)
a) What is a microbiological risk assessment in food. ( 2 Marks) b) Discuss the four distinct steps used in microbial risk assessment process. (8 Marks) c) Why is it necessary to conduct microbial risk assessment in the food industry ( 8 Marks) d) “Microbial quality indicator organism” are of importance in the food industry. List at least six criteria such organism should meet. (6 Marks)
QUESTION FIVE (20 MARKS)
a) Differentiate the following terms; (4 Marks) i. Risk Analysis ii. Hazard Analysis b) Discuss pathogenecity of bacteria and clearly bring out the difference between pathogenecity of gram positive and gram negative bacteria. ( 4 Marks) c) Discuss at least five factors that may affect heat resistance of micro-organisms. ( 10 Marks) d) Discuss briefly heat treatment for low acid foods. ( 2 Marks)
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