SEAT No__— No. of Printed Pages : 9. {as} SARDAR PATEL UNIVERSITY MS, FOURTH SEMESTER EXAMINATION, DATE: I7-042018 PSO4EMICI#: FOOD & DAIRY MICROBIOLOGY ‘TIME: 10.00 70 1.00 P.M MAX MARKS: 70 Q.L_ Select most appropriate answer from the given choices, 08 1. Loweheat-processed uncured meats, such as roasts, are given heat treatment at an internal temperature of a) 120to 40°F b) 140 t0 160°F ©) 160to 180°F 4) 200 to.220°F 2. Monosodium glutamate (MSG; enhances meat flavor) is produced by 8) Conymebacterium glutaricwm b) Lactobacillus acidophilus ©) Lactococcus lactis 4) Bacillus subtilis 3. Which ofthe following acid has bacteriostatic effect at 0.2% concentration? 4) Acetic acid ) Lactic ac ©) Propionic acid «¢) none ofthe above 4 relates to addition of lactic acid bacteria to diet in order to provide health benefits. 2) Adjuvets by) Antibiotics ©) Prebiotics «) Probioties 5. What is true about botulin? 2) Blocks signal transfer ) Causing paralysis of involuntary muscle ©) Cause Heamolysis «) Both a) and b) 6. Shiga toxin is made up of. . 4) One A subunit, Five B Subunit b) Two A subunit, Four B Subunit ©) Five A Subunit, One B Subunit ) Two A subunit, Two B Sbunit 7. Which ofthe following transducer can be used in the biosensors? ) Calorimatric devices ') Electrochemical devices ) Optical devices @) Allof the above 8. MPACK software developed for design of packaging moisture sensitive foods is used by which ofthe following institutes? 2) NAFARI b)NABL ©) CFTRI ) None of the above Q2 Answer any seven short questions. “4 2. Write inbriefon acid curd cheese. b. Define radurization, «Write anote on EHEC. 4. Describe in brief: Food borne pathogens © Differentiate hetween Intoxication and Toxicoinfection. £ Golden rice helps to trea the Vitamin A deficiency ~related diseases, Explain. 2. Writeatty one sanitization used in method in food plant. h Write a note on spoilage of raw meat i. Explain significance of relative humility in food, CP,T.0)Desetibe importance of bacteria, yeast and moulds in food microbiology. Give scope of food microbiology in detail, OR Explain spoilage of milk and mitk products in detail Explain in detail food bom infeetion by Vibrio. Describe food infection by Salmonella in detail, OR Deseribe in detail about adult botulism. Write a detail note on production of sake with its biochemistry. Explain cheddar cheese production and its biochemistry in detail OR Deseribe application of microbial enzymes in food industries Write a note on Biasensors for food. Write a note on HACCP. OR Write a note on food las, meno 06 06 06 06 06 06 06 06 06 06 06 06