I.

State whether the statements is TRUE or FALSE: (5 Marks)

1. Leptospirosis in man is called as Weil’s disease. ( )

2. Rancidity by atmospheric oxidation require the presence of microorganisms. ( )
3. Food poisoning is caused by ingestion of preformed toxin in food. ( )
4. The ultimate pH of meat depends on the amount of glycogen contained
in the muscle at the time of exsanguination. ( )
5. The Shigellae are primarily animal intestinal pathogens. ( )
6. Botulism is caused by a powerful endotoxin produced by the organism
during its growth in food material. ( )
7. The main organisms responsible for food poisoning by infection is Salmonellae. ( )
8. E.coli is normal inhabitat of respiratory tract of man and animals. ( )
9. HACCP is a system approach to assuring product safety. ( )
10. The optimum aw for several food poisoning strains of Staph. aureus is about 0.995.( )

II. Fill up the blanks with suitable word/figure: (5 Marks)

1. __________________ is used to measure the dielectric properties to assess the
spoilage of meat.
2. The term ‘Zoonoses’ was coined and applied by __________________.
3. Meat from freshly killed cattle has an average pH of ______________.
4. The unit of myofibril between the two adjacent ‘Z’ lines is known as _____________.
5. The first and most considerable post-mortem change which occur in muscles is
_________________.
6. Spores of Clostridium botulinum can withstand boiling at 100°C for _____hours.
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7. Clostridium perfringens is a common inhabitat of ______________of man and

animals.
8. Meat and poultry dishes account for more than ________% of all food poisoning
Incidence in Britain.
9. The amount of nitrite permitted in the cured finished product should not exceed
_____________.
10. In ________________ the transmission cycle require more than one vertebrate
species. ( )

III. Match the following with suitable answers: (5 Marks)

1. Pseudomonas pH measurement ( )

2. Nisin Myoglobin ( )

3. Nitrazine yellow Liquid nitrogen ( )

4. Black spot Phosphorescence ( )

5. Cryogenic agent Anti bacterial agent ( )

6. Meat Colour Poor personal hygiene ( )

7. Clostridium botulinum Protein spoilage ( )

8. Abnormal odour Cladosporium herbarum ( )

9. Salmonella Neurotoxin ( )

10.Tyrosine value Boiling test ( )

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IV. Write one or two sentences on the following: (5 Marks)

1. Meat Quality

2. Indicator Organisms

3. Aerobic plate count

4. Water activity

5. Agar sausage technique