IGNOU MFN-03 Food Microbiology and Safety - Latest Solved Assignment

There are ten questions in this part. Answer all questions.
1. a) Enumerate the various physical, chemical and biological hazards that may be present in our food.
b) List the factors which affect the growth of microorganisms. Explain briefly any two of these factors.

2. a) Describe the chemical changes due to spoilage with respect to nutrients present in the food when bacteria acts upon them.
b) Give the different types of spoilage in the following foods, giving the microorganisms involved:
(i) Fruits and Vegetables
(ii) Fish

3. Define food borne diseases. Enumerate the various food born infections, food intoxications, food borne toxic infections affecting food safety, giving examples.

4. a) Define the term ‘food contamination’. Briefly discuss the different types of environmental contaminants that impact food safety.
b) Write a brief review on naturally occurring toxicants in plant foods.

5. a).What is a food additive? Give the functional role of any two food additives.
b). Explain the role of Codex Alimentarius Commission in food regulations.

6. a). What is adulteration ? What are reasons for adulterations?
b) Give any four adulterants giving their harmful effects.

7. a) Explain the factors to be considered for ensuring safety of street foods.
b) Describe the basic criteria to be considered while selecting equipments and utensils of a catering establishment.
c) What are the personal hygiene guidelines for employees of a food service unit?

8. Discuss the following:
a) Health status of food handlers and its impact on food safety.
b) The various cleaning agents and waste disposal used for sanitation in food industry.

9. a) What is food packaging? What are various methods of packaging employed in the food industry? Enumerate, giving examples.
b) Briefly describe some toxicity hazards which result from interactions between packaging and food.

10. a) What do you understand by risk communication? List the various agencies which are responsible for the process of risk communication.
b) Discuss the need and relevance of HACCP in the context of food safety.

Section B – OTQ (Objective Type Questions)
1. Explain the following briefly in 2-3 sentences each:
i) Probiotics
ii) Facultative anaerobes
iii) Putrefaction
iv) Neurotoxin
v) Polychlorinated biphenyls
vi) GRAS food additives
vii)Exhausted spices
viii)Iodophors
ix) Shrink wrapping
x) Acceptable Daily Intake

2. Differentiate between the following set of terms with examples :
i) Nutrition labeling and Nutrition claim
ii) Prions and Dioxins
iii) Hazard and Toxicity
iv) Food Contaminations and Food Adulteration
v) Gram positive cell wall and Gram negative cell wall

3. Match the items in List I to items in List II :
List I                                                 List II
I Shigella                                       A Aspergillus flavus
II Aflatoxicosis                             B Predisposes to iodine deficiency disorders
III Potato                                      C Fermented fresh cabbage
IV Goitrogens                              D Fermented milk
V Sauerkraut                               E Solanine
F Motile ,gram negative flagellated rods
G Non-motile, non-spore forming gram negative rods