2
Section B (Short Answer Questions)

Answer at least eight questions.
Each question carries 3 marks.
All questions can be attended.

Overall Ceiling 24.

Briefly explain :

13. GMP.

14. Ergotism.

15. GRAS.

16. MBRT.

7. 802,

18. Prebiotic.

19. Sauerkraut.

20. Yoghurt production.

21. Pasteurization.

22. Faecal Streptococci.

Section C (Short Essay Questions)
Answer at least five questions.
Each question carries 6 marks.
Ali questions can be attended.
Overall Ceiling 30.

23. Explain the cause, transmission, symptoms and treatment of amoebiasis.

24. Write on HACCP principles and applications.

25. Write a note on different chemical food preservatives.

26. Comment on mycotoxins.

27. Briefly explain the spoilage of milk and milk products.

28. Explain the steps involved in cheese production.

D 90242-C

(8 x 3 = 24 marks)