15.
16.

18.
19.
20.
21.
22.

23.
24.
25.
26.

28.
29.
30.

31.
92.
33.

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2 D 30190
Advantages of SCP.
Putrefaction.
Yogurt.
Ergotism.
Pasteurization.
Food intoxication.

Ideal characteristics of an antimicrobial preservative.

Acidophilus milk.
(10 x 2 = 20 marks)
Part C
Answer any six questions.
Each question carries 5 marks.
Discuss on microbial spoilage of fruits and vegetables.

Explain the various approaches for microbial examination of food.
Outline the industrial production of bread.
Summarise the major types of food-borne bacteria.
Formulate the principles of HACCP.
Write a relevant note on the food preservation by drying.
What is food poisoning ? Discuss on the food intoxication.
Narrate the good manufacturing practices for food industries.
(6 x 5 = 30 marks)
Part D

Answer any two questions.
Each question carries 12 marks.

Formulate the principles underlying the spoilage of food.
Summerise the microbiological methods used for the quality estimation of milk and milk products.
What are chemical preservatives ? Summarise various types food additives.

(2 x 12 = 24 marks)

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