FOOD MICROBIOLOGY

1. Match the following food and its adulterants commonly used.

Food stuff
Butter
Honey
Chilli powder
Clarified butter
Khoya
Milk
Pulse
Black pepper
Asafoetida
Tea leaves

(10x1=10)

Adulterant
Water
Hydrogenated vegetable oil
Clay, stones
Mashed potato
Dyed exhausted tea leaves
Starch
Brick powder
Sugar syrup
Stones
Dried papaya seeds

2. Fill in the blanks and complete the sentences each blanks carry 1 marks
(5x1= 05)
i.
________________ proposed Gram reaction.
ii.
Formula for conversation of degree Celsius to degree Fahrenheit is __________.
iii.
Biofilm compose of three layers they are ______, __________ and ___________.
3. Choose the correct answer from given options
i.
Bacteria that are responsible for fermentation of dairy milk are
a) Azetobacter
b) Rhizobium
ii.

c) Lactobacillus
d) Hay bacillus

Father of microbiology is
a)
b)

iii.

Louis Pasteur
Lister

c)
d)

A.V. Leeuwenhock
Robert Koch

Salt and sugar preserve foods because theya) Make them acid
b) Produce a hypotonic
environment

iv.

c) Fruit juices
d) Both a and c

Tuberculosis is a
a) Water borne disease
b) Air borne disease

vi.

c) Deplete nutrients
d) Produce a hypertonic
environment

First Pasteur conducted fermentation experiments in

a) Milk
b) Food material

v.

(5x1= 05)

c) Food borne disease

d) Atthropod borne disease

Nutrients is require for building and maintaining the structural components of body

a) Carbohydrates
b) Fat
vii.

Sunshine vitamin is
a) Vitamin A
b) Vitamin C

viii.

c) Vitamin B
d) Vitamin D

Fibres belong to the class of nutrients

a) Minerals
b) Vitamins

ix.

c) Protein
d) Fibre

c) Fibre
d) Lipids and oil

e)
99% of calcium in body is found in
a) Liver
b) Nerve cells

c) Bones and teeth

d) Intracellular fluid

e)
4. Explain the following in terms of microbiology: (ANY 10)
(10x2= 20)
i.
Time Danger zone
ii.
Time abuse
iii.
Water activity
iv. PHF
v. Microbiology
vi.
Growth phases of bacteria
vii.
Cross contamination
viii.
Biofilm
ix.
Conditions for growth of microorganism
x.
Endospore
xi.
EAR
xii.
BMR
xiii.
RDA
5. Short notes
(4x5=20)
i.
Morphology of bacteria
ii.
Types of adulterants
iii.
Sterilisation
iv. Diet for diabetic patient
6. Answer the following (any five)
(5x10=50)
i.
Explain Browning reaction, its types, and examples.
ii.
State difference between bacterial and non-bacterial food poisoning.
iii.
Food additives and its types. Describe their use in food industry.
iv. Describe Methods of canning. How does pasteurisation and canning help to prevent
the food?
v. Diet therapy. How it could be applicable for the patients suffering of particular
diseases?
vi.
Describe beneficial effects of bacteria.
7. Short notes on
(5x4=20)
i.
Food additives
ii.
Food adulteration
iii.
Moulds
iv. Yeast
v. Sterilisation
f)

g) FOOD MICROBIOLOGY
h)
i)
1.
2.
3.
4.
5.
6.
7.

What do you mean by minerals?

5
Enlist and explain benefits of consuming fibres.
5
What are the disadvantages of excess consumption of fat?
5
What do you mean by nutrition? Explain its importance.
5
What is calcium? Enlist the good source of it.
5
What is vitamin? Elucidate their source and types.
10
What do you mean by carbohydrates and lipids? Discuss their roles as a fuel source
for muscles.
10
8. Describe different types of carbohydrates.
10
9. Each vitamin is needed and provides a specific function in human body. Explain
the statement.
10
10. What is yeast? Write in detail about morphology of yeast.
10
11. Write down beneficial and harmful effect of yeast in details.
10