Principles of food processing and preservation

Attempt the following questions to check your understanding of the subject:

PART 1
  1. Differentiate between the following terminologies (6 Marks)
    1. Food preservation and Food spoilage
    2. Potentially hazardous food (PHF) and Biotoxicants

    3. Foodborne intoxications and Foodborne infections 

  2. Discuss 3 bacterial species of public health significance (6 Marks)
  3. Explain why juices of high acidity may be pasteurized at lower temperatures of 60°C–65°C (2 Marks)
  4. Briefly explain sterilization and pasteurization as methods of food preservation (10 Marks)
  5. Explain three important aspects of food preservation (6 Marks)

 

PART 2
  1. Discuss three foodborne infections of public health significance (10 Marks)
  2. Lipid oxidation has been attributed to spoilage of many food products. Discuss (8 Marks)
  3. Briefly explain how sterilization and pasteurization achieve food preservation (8 Marks)
  4. Briefly discuss blanching as a method of food preservation (4 Marks)