1)a) Write down the main sources of contamination of foods.
b) “Food as a substrate for microbes”. Give explanation for the answer.
2)a) Write down the factors influencing microbial growth in foods.
b) Write a detailed note on significance of food microbiology and function of microbes in food industry.
3)a) Explain and contrast the different methods used in food processing namely:
i) Canning
ii) Refrigeration
iii) Dehydration
iv) Osmotic pressure.
b) Describe the function of microbes in spoilage of meat and meat products in detail.
4)a) Describe the role of microbes in vegetable spoilage.
b) Describe canning in detail. Write down the types of microbial food spoilage and name the organism responsible in each type.
5) Describe the different methods used for detection of food borne pathogens.
6) Write down the various kinds of toxins produce by microbes? Explain its chemical nature and features.
7) Explain various methods of food preservation. Describe the principle for each.