IGNOU MFN 003 Solved Assignment English Medium 2022-23

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M.F.N – 003

Food Microbiology and Safety IGNOU MFN 003 Solved Assignment 2022-23

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Assignment I

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

Assignment II

1. Explain the following in 2-3 sentences. Also give the structure wherever possible.

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

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