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Attempt the following questions to check your understanding of the subject:
PART 1
- Discuss advances in identification and characterization of microbes associated with foods.
- What policies should be put in place against the development of antimicrobial resistance? Explain why your proposition would work.
- Discuss the application of microorganisms in:
- Food preservation
- Food processing
- Waste management
- Enzyme production
- Define water activity and explain its usefulness in food preservation
- Explain the factors that influence microbial activity
PART 2
- Explain the meaning of the following:
- Gram positive bacteria
- Gram negative bacteria
- Bacteriocins
- Enterotoxin
- Neurotoxin
- Bacteristatic
- Sporulation
- Briefly explain the characteristics of the following pathogens
- Clostridium botulinum
- Staphylococcus aureus
- Listeria monocytogenes