KYAMBOGO UNIVERSITY

POST GRADUATE IN FOOD SAFETY.

FOOD MICROBIOLOGY AND CONTROL OF HAZARDS.
PREESENTATION QUESTIONS
TOPIC: BIOFILMS

Qn.1 How do bacteria communicate with each other (microbial communication)?

Qn 2. Why should we get worried of Biofilms?

TOPIC MYCOTOXINS

Qn1.What are secondary metabolites?

Qn 2. What happens when abread is in the fridge?

Qn.3 What do you know about OTA? And which foods should you worry about?

Qn.4. Why worry about aflatoxins?

Qn5. Why worry about exposed Maize flour?

Qn.6 Which one is more heat resistant?(M1 and M2)?

Qn.7 Where can cereals be stored by people who handle them?

Qn.8 What category are fermented foods?( Bushera or Cheese?)

CLOSTRIDIUM BOTULINUM

Qn.1 Is it bacillus or coccus?

Qn2. Is it aGram positive or negative?

Qn.3 Which one is more harmful? Clostridium botulium or Clostridium Perfringens?

Qn.4 What are symptoms of Clostridium Botulism?

Qn.5 What are symptoms of Blood Vision?

Qn.6 Do you have any data in Uganda about Botulism?

Qn.7 What are examples of low acid foods?

Qn.8 How many types of toxins produced by this bacteria?

Qn.9 How do you detect cells from the foods?

Qn.10 How do you test for toxins?

Qn.11 Which conditions favours toxin production?

SALMONELLA ENTERICA

Qn.1 If somebody is infected what treatment do you give?

Qn.2 Is it self limiting disease?

Qn.3 What is the basic biology of the above mentioned bacteria?

Qn.4 What is difference between Gram positive and Gram negative bacteria,which one is more
harmful? Which is more acid sensitive?

Qn.5 Of the 06 subspecies,which one Is more violet?

Qn.6 What types of examples of Salmonella enterica?

Qn.7 What cell type in Salmonella?

Qn.8 How is cell typing done in Salmonella?

Qn.9 Why duck eggs common in Salmonella?

Qn10. How does it infect and what happens when you eat which contain Salmonella?

Qn 11.How does it infect? What happens when you eat food containing Salmonella?

Qn.12. How do you detect Salmonella in food?

CAMPYLOBACTER JEJUNI

Qn.1 What is the D value?

Qn.2 What temperature is adequate to kill the bacteria?

Qn.3 Why does it affect young people?

Qn.4 Causes Septicaemia true or false? What is Septicemia?

Qn.5 People who don’t show signs, how do they to transfer campylobacter?

Qn.6 Why is chicken risky and spreads Campylobacter than others?

Qn 7. Which medium can we use to detect and enumerate these microbes?

Compiled by
Nakalembe Rachel
PDFS student of Kyambogo University.