00285 No. of Printed Pages : 5

BPVI-005 (DVAPFV)

Term-End Examination June, 2014 BPVI-005 : FOOD MICROBIOLOGY Maximum Marks : 50

Time : 2 hours

Note : Attempt five questions in all. Question no. 1 is compulsory. 1.

Fill in the blanks (i)

Coccobacillus bacterial shape is

(ii)

Biological name of mushroom is

1

(iii) Thermal Death time is

1

(iv) LD50 is defined as

2

(v)

Aflatoxin B1 is produced by

(vi) SO2 and sulphites are used in food industry for (a)

1 2

and (b)

(vii) Yeast and moulds are differentiated through

2

(write four points) 2.

(i) What is water activity and how it is important

5

in microbial spoilage? (ii) What are WHO's golden rules for safe food

5

production?

BPVI-005

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3.

(a)

What is enzyme? Classify enzymes based on reactions?

4.

(b)

What are the properties of enzyme?

5

(a)

Hydrogen ion cencentration determine the

6

microbial growth in food. Discuss. (b)

from Dehydration.

4

Write the principles in various methods to

6

Drying is different How'?

5.

(a)

control microbial spoilage of food.

6.

(b)

What is UHT processing?

4

(a)

Write a note on Chemical preservatives and

7

their mode of action

7.

(b)

Brief on bacterioeins.

(a)

Differentiate

between

3 exotoxins

and

4

Write down the classification of food-borne

6

endotoxins. (b)

diseases.

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