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2017 Manonmaniam Sundaranar University General B.Sc Microbiology BSc (CBCS) degree examination,April 2017 / Food microbiology /Manonmaniam sudaranar university Question paper



Course: B.Sc Microbiology   University/board: Manonmaniam Sundaranar University

Are you a microbiology student.Are you searching for food microbiology question.This is original question from manonmaniam sundaranar university. If you want this question for preparation please download from here.Use this question properly for the preparation of examination and score well.



CODE: 30961 SUB CODE: GMMI61
BSC (CBCS) DEGREE EXAMINATION, APRIL 2016
FOURTH SEMESTER
MICROBIOLOGY – MAIN
FOOD MICROBIOLOGY
CHOOSE THE CORRECT ANSWER:
1. The common inhibitory factor in egg is ____________________.
(a) Egg shell
(b) The yolk
(c) Lyzozyme in egg white
(d) Faccal contaminants
2. Ropiness in food is caused by__________________
(a) Slime
(b) Fatty acids
(c) iron
(d) soil
3. The surface of a well washed tomato may approximately contain _______________ number of microorganisms.
(a) 40-70
(b) 400-7000
(c) 4000-7000
(d) Uncountable
4. Crop plants get contaminated with______________
(a) domestic waste
(b) night soil
(c) soil
(d) all of these
5. Insufficient milk pasteurization is known by the presence of ________________.
(a) lactobacillus
(b) bovine enzyme
(c) staphylococcus
(d) casein
6. The temperature needed for pasteurization
(a) 100 degree Celsius
(b) above 100 degree Celsius
(c) below 100 degree Celsius
(d) 1000 degree Celsius
7. The quality of milk is determined by ____________________
(a) MPN technique.
(b) Methylene blue reduction test.
(c) Germ tube test.
(d) Acid test
8. Fruits are mostly spoiled by
(a) Molds
(b) Algae
(c) Bacteria
(d) Viruses
9. Double vision is a characteristic symptoms of ___________________
(a) botulism
(b) typhoid
(c) tetanus
(d) aspergillosis
10. Which one of the following is a toxin but still it is used as an antibiotic?
(a) patulin
(b) aflatoxin
(c) ochratoxin
(d) luteoskyrin

PART B –( 5 * 5 = 25 MARKS )
ANSWER ALL QUESTION. CHOOSING EITHER (a) OR (B)

11. (a) Brief on PH in relation to microbial growth in food.
Or
(b) Give a short note on the general characteristics of yeast.

12. (a) How is microbial decomposition prevented in fruit market?
Or
(b) Explain the sources of contamination in milk.

13. (a) Illustrate the effect of freezing temperatures on microorganisms.
Or
(b)What is food sanitation? Explain .

14. (a) Discuss the contamination and spoilage of egg and poultry products.
Or
(b) Describe how cereal and cereal products get spoiled.

15. (a) write short note on aflatoxin, its toxicity and its significance in food industries.
Or
(b) Give a brief account on the sources of salmonella.

PART C –( 5 * 8 = 40 MARKS )
ANSWER ALL QUESTION. CHOOSING EITHER (a) OR (B).

16. (a) List the primary sources of microorganisms found in food.
Or
(b) Write short note on:
(i) anaerobic conditions
(ii) cultural characteristics of molds
.
17. (a)Explain with the examples how green plants and fruits serve as sources of contamination .
Or
(b)What are the standards which should be following by a worker working in a food manufacturing unit?

18. (a) Discuss how asepsis is practiced as a preservation method with examples.
Or
(b) Explain any two chemicals used as food preservative.

19. (a) Discuss the spoilage of meat under anaerobic conditions.
Or
(b) Illustrate the following:
(i) spoilage of dry fruits.
(ii) spoilage of pickles.

20. (a) What is food infection? Explain with examples.
Or
(b) How do different viruses cause ill health to consumers?


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