Food Microbiology MCQ Quiz in मल्याळम - Objective Question with Answer for Food Microbiology - സൗജന്യ PDF ഡൗൺലോഡ് ചെയ്യുക

The correct answer is 'B'.

Key Points 
 

• Psychrophiles are cold-loving extremophilic bacteria or archaea.
• They have an optimal growth temperature of 20°C or lower, a maximum growth temperature of 20°C, and a minimum of 0°C or below.
• They are restricted to cold habitats.

Thus, the correct answer is: "subzero to 20°C".

Additional Information 

• Psychrophiles have a maximal temperature for growth at about 20°C and a minimum temperature for growth at 0°C or lower.
• Psychrophiles are organisms that have successfully colonized environments characterized by exceptionally low temperatures.

Confusion Points 

•  Psychrotrophs are cold-tolerant bacteria or archaea that can grow at low temperatures but have optimal and maximal growth temperatures above 15 and 20°C, respectively.​

Pre-Requisite Programmes (PRPs):

• PRPs are code of good practices that comprises the fundamental principles, procedures, and means needed for safe food production.
• PRPs are defined as basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling, and provision of safe end products and safe food for human consumption.

Additional Information

Good Manufacturing Practices (GMP) is a process of food control whereby the requirements for maintaining the quality and safety of products are written down in a GMP manual which becomes a key reference for the operation of a food manufacturing business.

HACCP:

• HACCP provides a means of ensuring that food eaten by astronauts was safe and did not contain any food poisoning organisms which may have added to the difficulties of a space mission.
• The FSS Act 2006 also encourages all food services establishments, industries to follow HACCP principles to ensure food safety.
• Seven HACCP principles will be a part of your food safety plan, principles one to five are required, and principles six and seven are highly recommended: 
  • Identifying hazards, Accessing less risk
  • Identifying CCPs
  • Establishing critical limits
  • Implementing continuous monitoring
  • Implementing corrective measures
  • Verification validation
  • Documentation and Recordkeeping

Cell wall lipid content being very low is incorrect regarding Gram-negative bacteria.

Important PointsMajor Difference between Gram-positive and Gram-negative bacteria:

Temperature is not an intrinsic factor in food spoilage.

Temperature comes under the Extrinsic factor.

Key PointsTemperature:

• Temperature affects storage time, and food deteriorates quicker at room temperatures.
• Temperatures for storage areas are:
  • Cupboard/Pantry - 50-70°F
  • Refrigerator - 34-40°F
  • Freezer - 0°F or below
• Microorganisms, each spoilage and morbific, grow quickly at temperature.
• To slow microorganism growth, the catalyst and oxidization processes, store foods at lower temperatures.

Important Points

Factors affecting the Food Spoilage / Factors affecting the development of microbial in food

Additional InformationFood Spoilage:

• It is caused by Microbes.
• The rate of spoilage depends on micro-organisms depends on the flexibility of those microbes to grow and multiply.
• This can be successively laid low with a variety of things like water, pH, oxygen, and temperature also because the organic structure of the food itself.
• Foods that spoil most quickly are those that are moist, of neutral pH, are unrefrigerated, and ground or sliced.
• In distinction, dry, acidic, and refrigerated foods are a lot of immune to spoilage.

Intrinsic Factor: 

• Intrinsic factors of food spoilage are those inherent factors that are related to the food and that in many ways have an effect on the physical and chemical composition of the food.
• Examples are the availability of nutrients, redox potential, pH, water activity, etc.

• Water is a very important constituent of all foods, and even comparatively dry foods like bread and cheese contain over 35 percent of water.
• Generally, an absence of water inhibits microorganism growth.
• Bacteria are unable to grow and multiply in dry environments.
• This can be why drier foods are possibly be spoiled by yeast and mold which might survive in slightly drier environments.
• Availability of water is reduced by drying foods and by adding salt or sugar to foods.

pH:

• pH(Potential of Hydrogen) is a measure of the acidic or basic solution.
• Acidic environments have a pH below 7 and basic environments that have a pH above 7.
• Micro-organisms tend to thrive at a neutral pH of between 6.6 and 7.5 whereas most microorganisms are restrained at a pH below 4, though yeast and molds will tolerate lower pH levels.

jhjgg

Identifying the intended use is the preliminary step of HACCP.

Additional Information

HACCP or Hazard Analysis Critical Control Point

• ​HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
• HACCP is one of the major tools for Critical Control Point systems.
• It is an approach to food manufacture and storage in which raw materials and each individual step in a process are considered in detail and evaluated for their potential to contribute to the development of pathogenic microorganisms or other food hazards.

12 steps and seven principles of HACCP :

5 preliminary steps:

1. Make a Food Safety Team
2. Describe the product
3. Identify its intended use
4. Draw flow diagram
5. Verify the flow diagram on site

7 principles of HACCP:

1. Perform a hazard analysis
2. Determine Critical Control Points (CCPs)
3. Set critical limits 
4. Establish a monitoring system 
5. Establish corrective actions
6. Establish verification procedures   
7. Establish record-keeping procedures

Bacterial soft rot is caused due to fermentation of pectin most commonly caused by Pectobacterium carotovorum which can steep parenchymatous plant tissues produce a mass of pectin enzymes and causes soft rot.

Important Points

1. Bacterial soft rot is caused by several types of bacteria that are gram-negative bacteria, is a disastrous disease of fruits, vegetables, and ornamentals found universal, and affects genera from nearly all the plant families.
2. The bacteria mainly attack the fleshy storage organs of their hosts (tubers, corms, bulbs, and rhizomes), but they also affect succulent buds, stems, and petiole tissues.
3. Control of the disease is not always very effective, but sanitary practices in production, storing, and processing are something that can be done in order to slow the spread of the disease and protect yields.

Additional InformationFermentation of sugar- Ethanol fermentation, also called alcoholic fermentation, is a biological process that converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products.

Fermentation of ketones- Ketones are a byproduct, these are acids that build up in the blood and leave the body in the urine. In small amounts, they indicate that the body is breaking down fat. Then, high levels of ketones can poison the body, leading to a condition called ketoacidosis.

Fermentation of amino acids- l-glutamate is the most important amino acid produced per year, followed by l-lysine. The bacteria producing these amino acids are among the top fermentation titers led by Corynebacterium glutamicum as the best producer. These microorganisms turn the ingredients into food and other substances that are needed by the microorganisms.

Risk Analysis:

1. Risk assessment
2. Risk Management
3. Risk Communication

Thus, It does not include Risk Prevention. 

Risk Prevention is a result of Risk management activities.

Additional Information  Risk Assessment includes :

• Hazard identification : Identification of potential Physical, Chemical and Biological hazards.
• Hazard characterization : Evaluation of nature of adverse health effects that the identified hazard can cause.
• Exposure assessment : Evaluation on likelihood of the intake of hazard via food or any other sources. 
• Risk Characterization : Evaluation on probability of occurrence and severity of the adverse health effects due to the hazards.

Risk Management includes :

• Preliminary risk and management activities
• Evaluation of risk management options
• Implementation of risk management decisions
• Monitoring and review

Risk Communication :

• Interchange of information throughout the risk analysis process.
• Communication is done among risk assessors, risk managers, consumers, industry, the academic community, and other interested parties.
• Information regarding Hazards and risks, risk-related factors, risk perceptions, explanation of risk assessment findings, and the basis of risk management decisions are to be shared.

Key Points

• Good Handling Practices (GHP) are protocols for safely handling food to prevent contamination.
• Good Manufacturing Practices (GMP) are guidelines for manufacturing, testing, and quality assurance to ensure products are safe and effective.
• Hazard Analysis Critical Control Points (HACCP) is a systematic preventive approach to food safety from biological, chemical, and physical hazards.
• Risk of injury is not a specific protocol or system related to food safety management; it is a potential outcome that these systems aim to mitigate.

Additional Information

Deep frying of potato chips leads to the generation of a carcinogen called Acrylamide.

Key Points

1. According to the WHO standards, per liter of drinking water should contain a maximum of one microgramme of acrylamide.
2. Foods that are not fried, deep-fried, or oven-baked during production or preparation were found not to contain any alarming levels of acrylamide. 
3. The researchers found that French fries sold at Swedish franchises of Burger King and McDonald's contained acrylamide about 100 times the equivalent of the World Health Organisation's (who) limit for water.
4. For example, one microgramme of acrylamide was found in just half a gram of potato chips or two grams of french fries as far more than the WHO limit.

Important Points

• Acrylamide is a chemical used in industries such as paper and pulp, oil drilling, textiles, cosmetics, food processing, plastics, and agricultural industries.
• It can be found in small amounts in consumer products including caulk, food packaging, and some adhesives.
• Acrylamide can form naturally from chemical reactions in certain types of starchy foods, after cooking at high temperatures. 
• Some foods with higher levels of acrylamide include French fries, potato chips, foods made from grains (such as breakfast cereals, cookies, and toast), and coffee.

The microbial hazard caused by Listeria monocytogenes is categorized as severe hazard.

Key PointsListeria monocytogenes

• It is a facultative, intracellular, gram-positive rod that is responsible for causing the infection listeriosis

• This bacterium is known as an opportunistic pathogen, meaning those who are already ill or have a low immune system are most likely to suffer from an infection.
• Listeria monocytogenes is a food-borne illness-causing bacteria.
• The disease is known as Listeriosis.

Important Points

• Listeria is found in refrigerated, ready-to-eat foods such as hot dogs, deli meats, unpasteurized milk, raw sprouts, dairy products and raw and undercooked meat, poultry and seafood.
• Primarily affects individuals who are at a high risk for food poisoning: older adults, pregnant women, young children and people with weakened immune systems.

Additional Information

• Microbiological hazard occurs when food becomes contaminated by microorganisms found in the air, food, water, soil, animals and the human body.
• Microbiological hazards include bacteria, yeasts, moulds and viruses.