1)a) prepare down the main sources of contamination of foods.

b) “Food as a substrate for microbes”. Give explanation for the answer.

2)a) prepare down the factors influencing microbial growth in foods.

b) prepare a detailed note on significance of food microbiology and function of microbes in food industry.

3)a) describe and contrast the different methods used in food processing namely:

i) Canning      

ii) Refrigeration

iii) Dehydration   

iv) Osmotic pressure.

b) Describe the function of microbes in spoilage of meat and meat products in detail.

4)a) Describe the role of microbes in vegetable spoilage.

b) Describe canning in detail. prepare down the types of microbial food spoilage and name the organism responsible in each type.

5) Describe the different methods used for detection of food borne pathogens.

6) prepare down the various kinds of toxins produce by microbes? describe its chemical nature and features.

7) describe various methods of food preservation. Describe the principle for each.