IGNOU MFN-03
- Food Microbiology and Safety,
Latest Solved Assignment
(July 2023 - January 2024)

Section A –Descriptive Questions
There are ten questions in this part. Answer all questions.
1. a) Enumerate the various physical, chemical and biological hazards that may be present in our food.
b) List the factors which affect the growth of microorganisms. Explain briefly any two of these factors.

2. a) Describe the chemical changes due to spoilage with respect to nutrients present in the food when bacteria acts upon them.
b) Give the different types of spoilage in the following foods, giving the microorganisms involved:
(i) Fruits and Vegetables
(ii) Fish

3. Define food borne diseases. Enumerate the various food born infections, food intoxications, food borne toxic infections affecting food safety, giving examples.

4. a) Define the term 'food contamination'. Briefly discuss the different types of environmental contaminants that impact food safety.
b) Write a brief review on naturally occurring toxicants in plant foods.

5. a).What is a food additive? Give the functional role of any two food additives.
b). Explain the role of Codex Alimentarius Commission in food regulations.

6. a). What is adulteration ? What are reasons for adulterations?
b) Give any four adulterants giving their harmful effects.

7. a) Explain the factors to be considered for ensuring safety of street foods.
b) Describe the basic criteria to be considered while selecting equipments and utensils of a catering establishment.
c) What are the personal hygiene guidelines for employees of a food service unit?

8. Discuss the following:
a) Health status of food handlers and its impact on food safety.
b) The various cleaning agents and waste disposal used for sanitation in food industry.

9. a) What is food packaging? What are various methods of packaging employed in the food industry? Enumerate, giving examples.
b) Briefly describe some toxicity hazards which result from interactions between packaging and food.

10. a) What do you understand by risk communication? List the various agencies which are responsible for the process of risk communication.
b) Discuss the need and relevance of HACCP in the context of food safety.

Section B - OTQ (Objective Type Questions)
1. Explain the following briefly in 2-3 sentences each:
i) Probiotics
ii) Facultative anaerobes
iii) Putrefaction
iv) Neurotoxin
v) Polychlorinated biphenyls
vi) GRAS food additives
vii)Exhausted spices
viii)Iodophors
ix) Shrink wrapping
x) Acceptable Daily Intake

2. Differentiate between the following set of terms with examples :
i) Nutrition labeling and Nutrition claim
ii) Prions and Dioxins
iii) Hazard and Toxicity
iv) Food Contaminations and Food Adulteration
v) Gram positive cell wall and Gram negative cell wall

3. Match the items in List I to items in List II :
List I                                                 List II
I Shigella                                       A Aspergillus flavus
II Aflatoxicosis                             B Predisposes to iodine deficiency disorders
III Potato                                      C Fermented fresh cabbage
IV Goitrogens                              D Fermented milk
V Sauerkraut                               E Solanine
F Motile ,gram negative flagellated rods
G Non-motile, non-spore forming gram negative rods

Section A -Descriptive Questions

There are eight questions in this part. Answer all questions.

1. a) Describe the role of microorganisms in fermented foods.
b) What are the hazards associated with food safety. Explain by giving suitable example.

2. a) Briefly discuss the characteristic features and reproductive process of different forms of fungi.
b) Describe the control and destruction of microorganisms using high temperature processing.

3. a) Briefly discuss the spoilage of the following:
(i) Fruits and vegetables
(ii) Milk and milk products
b)“Spoilage causes chemical changes in food” Justify the statement.
c) List some common food borne intoxications in human.

4. a) Give the symptoms, food involved and preventive measures of the following diseases:
i) Aflatoxicosis
ii) Botulism
b) Explain briefly the naturally occurring toxicants in plants foods.
c) Define food additives and food adulterant.

5. a) Differentiate between cleaning agents and disinfectants / sanitizers used to maintain hygiene in a food service establishment. Give appropriate examples.
b) Define the term packaging. Briefly discuss its importance in context to food quality.

6. a) Why is risk assessment important? Enumerate the four steps involved in risk assessment.
b) List and discuss some common adulterants found in food items.
c) Give functions and examples of emulsifying and anti-caking agents as food additive.

7. a) Explain briefly use of plastic and flexible films made from non-fibrous plastic polymers in food packaging.
b) What is food labeling? Write its requirements and bar coding in detail.

8. a) What do you understand by the term HACCP? Discuss its significance.
b) Briefly discuss the role of the following in the area of food safety.
i) World Trade Organization
ii) ISO
iii) FAO/WHO

Section B - OTQ (Objective Type Questions)

1. Explain the following briefly in 2-3 sentences each:

i) Genetically modified foods
ii) Water Activity
iii) Bacteria
iv) Temperature danger zone
v) Modified Atmospheric Packaging
vi) Chemical changes in fish
vii) Shigellosis
viii)Lathyrism
ix) Coextruded films
x) Personal hygiene

2. Describe the relationship between the following sets of terms

i) Lathyrism and Food adulteration
ii) Nitrogen and Gas packaging
iii) Moisture and Food spoilage
iv) Heavymetals and food contamination
v) Infective hepatitis and Oral Faecal Route

3. Match the following:

I Coffee                                          A Sudan III
II Non-permitted colour            B Glassine
III Blast freezing                          C Liquid nitrogen (-196ºC)
IV Paper packaging                     D Stream of cold air (-40ºC or lower)
V Cryogenic freezing                   E Chicory