1. Fill in the blanks using suitable words.

(a) In Greek 'MIKROS' means The baker's yeast belong to the group Prions cause disease in cattle. bacteria can kill/inhibit pathogens. Viruses that infect bacteria are called is a system where critical points safeguard the food. The study of fungi is are resistant bodies produced by bacteria. The starter cultures primarily produce In cultures are frozen at -196°C.

2. Define the following terms 10x1=10
Food contamination Spoilage microorganisms Curdling Pasteurization Proteolysis Lipolysis Osmophile Psychrophile Xerophile Saprophyte

3.(a) What do you understand by probiotic Foods? Briefly discuss. What are the emerging food borne pathogens? Comment on possible sources of contamination in cereals. How does milk get curdled during spoilage?

4. Answer the following with suitable examples.
How does spoilage of low acid canned foods takes place Comment on the technique of 'Standard Plate Count' to estimate bacteria.

5. Give the Principle of following: SPC MBRT MPN method Negative Staining Spiral Plate Count method

6. Match the following: EMB Agar Dye reduction Test
Broth Spiral plate court

(c) Peptone Differential media

(d) Counting grid Liquid media

(e) Heat resistant Solid media
Tartaric acid Organic nitrogen

(g) Slants PDA Agar

(h) MBRT (viii) Maintenance of culture

(i) Nigrosin Endospore Agar Acid dye

7. Describe following terms in relation to spoilage. Moldy cheese Lipolysis Ropiness Bloating of cans Button formation

8. Write short notes on Biochemical kits Immunological methods Polymerase Chain Reaction Flow cytometry