1a) Discuss the effect of the following factors on microbial growth in foods and categorize microorganisms depending on the conditions.
i) Water activity (4 marks)
ii) pH (4 marks)
iii) Oxidation-reduction potential (4 marks)
b) Discuss how the following factors are utilized in the control of microorganisms in food.
2i) Low-temperature storage (4 marks)
ii) Modified atmosphere storage (4 marks)
iii) Lactoperoxidase system (5 marks)
3. a) Discuss the microbial spoilage of the following foods by giving 2 spoilage traits and the organisms involved.
i) Fruits (4 marks)
ii) Meat (4 marks)
b) Describe the enumeration of E.coli and elaborate the confirmatory tests used. (8 marks)
4. Distinguish between the following
a) Food borne intoxication and food borne infection (4 marks)
b) Invasive and Non-invasive food borne pathogens (4 marks)
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