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Food Microbiology Ii Question Paper

Food Microbiology Ii

Course:Bachelor Of Science In Food, Nutrition And Dietetics

Institution: Kenyatta University question papers

Exam Year:2009

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2008/2009
SECOND SEMESTER EXAMINATION FOR THE DEGREE OF
BACHELOR OF SCIENCE (FOODS, NUTRITION AND DIETETICS)
HFN 310: FOOD MICROBIOLOGY II

DATE: Monday 14th September, 2009 TIME: 8.00 a.m – 10.00 a.m

INSTRUCTIONS: ANSWER ALL QUESTIONS

QUESTION ONE
i) Discuss intrinsic factors of a Food product that determine microbial growth.
[15 marks]
ii) Giving examples, explain the term “Biological pH”, how it is applied and the importance in Food Preservation.
[6 marks]
iii) Food preservation is achieved by controlling one or several of the intrinsic, implicit and extrinsic factors. Giving example with the various factor combinations.
[ 9 marks]

QUESTION TWO
i) Human beings are the main causes of microbial food contamination.
Discuss giving examples of critical points of exposure and the micro- organisms of concern.
[10 marks]
ii) Discuss the microbial effects of freezing in foods.
[6 marks]
iii) Explain the use of Clostridium botulinum as a reference micro-organism in food
processing.
[4 marks]

QUESTION THREE
Discuss briefly the microbial spoilage of the following food products.
i) Tomato paste [4 marks]
ii) Flour [4 marks]
iii) Bread [4 marks]
iv) Pasteurized Milk [4 marks]
v) Honey [4 marks]