3/4th Food Safety & Quality | Solved Papers| 2014-15 | 3rd Semester

Q.1. (a) What favourable conditions are necessary for growth of microorganisms?

1. Temperature

Microorganisms have optimum growth temperature. They do not grow above or below a specific range of temperature. Bacteria can grow and survive under more extreme conditions than those tolerated by any of the moulds or yeasts. Bacteria’s are classified as:
Psychrophiles – 68 °-77 °F (45 °F) (0-20 °C)
Mesophiles – 98 °F (20 °-45 °C)
Thermophiles – 110 °F (45 °-60 °C)
Moulds can grow and can survive under more extreme conditions than can the yeasts.

2. Water

Microorganisms grow in aqueous solutions. A term, “water activity (aw)” express the degree of availability of water in foods. Foods with high water content deteriorate fast. Leafy vegetables, fruits, meat, milk deteriorate rapidly. Fruits & vegetables can give of moisture from respiration & transpiration even when packed in a moisture-free package. This moisture is enough for microorganisms to grow.

3. pH (hydrogen ion concentration)

Moulds, yeast grow best at PH on the acidic side of neutrality as do some bacteria. Many species of bacteria grow at PH which is at neutrality or slightly on the alkaline side. Extreme PH for bacteria (PH 4 – PH 11)

4. Nutritional Requirements Of Microbes

Microorganisms especially bacteria vary greatly from species to species. In the presence of some inorganic salts, some bacteria can utilize the nitrogen in the air to form proteins and carbon dioxide in the air to obtain the energy they also use lactates as a source of energy. Moulds and yeast-like bacteria require basic elements – carbon, hydrogen, nitrogen, phosphorus, sodium, sulphur etc. as well as vitamins & other organic compounds.

5. Oxygen Requirement

Some bacteria are aerobic that is they require oxygen for growth. Some both presence and absence (facultative aerobes/anaerobes) bacteria that do not require oxygen – anaerobes. Moulds & yeast require.

(b) List and explain various principles of food preservation.

Preservation is the process of using appropriate methods for preventing microbial, chemical and enzymatic changes in food. It prevents the decay of food, extends its shelf life and ensures safety for human consumption.
The basic principles of food preservation are as follows:

1. Prevention or delay of microbial changes

• by keeping out microorganisms
• by removing the microorganisms
• by hindering the growth and activity of microorganisms
• by killing the microorganisms

1. Prevention of decay of self decomposition of food

• by destroying or inactivating endogenous enzymes
• by prevention or delay of purely chemical reactions

1. Prevention of damage caused by insects, animals and physical causes

Q.2. What are the common foodborne infections?

Foodborne illnesses are conditions of distress following the ingestion of food or drink. Such illnesses may strike one person or hundreds of persons in a single outbreak and maybe only mildly and temporarily unpleasant, or fatal. They are microbial and non-microbial in origin.
There are 11 major types of foodborne illnesses:

1. Indigestion:

It is acute foodborne distress which follows willful neglect or violation of good eating habits. Symptoms of distress, acute abdominal pains and vomiting.

2.Food Intolerance Or Sensitivity:

Food sensitivities are the food-related reactions termed allergy, immunological hypersensitivity i.e. manifestation of the antigen-antibody reactions following ingestion or contact with food hypersensitivity to milk, wheat flour & eggs is common.

3. Algae Toxins:

Three divisions of algae namely:

• Pyrrhophyta (dinoflagellates) e.g. Gonyaulax Catanella, G. monilia.
• Cyanophyta (blue-green algae) e.g. Anabaena flos – aquae, microcystins aeruginosa.
• Chrysophyta (golden-brown algae) e.g. prymnesium parvum. All the organisms occur both in fresh & marme waters, but almost invariably incidents of shellfish poisoning occur in seawater.

4. Metal Poisons:

Both mineral and organic material toxic to man & animals are widespread in environment. They occur in foods, often as normal constituents. The prominent intoxicating mineral elements are arsenic, lead, mercury and selenium

5. Phyllotoxins:

Many plants produce substances with pharmacological and toxic effects on humans and animals e.g.

• Antienzymes:
  Plant: soya beans, legumes, potato; Action: trypsin.
• Carcinogens:
  Plant: Senecio; Action: liver damage.
• Goitrogens:
  Plant: cabbage and some fruits; Action: enlargement of thyroid.

6. Manufactured Agricultural & Household Chemicals:

Insecticides, pesticides, growth regulators, fungicides, and growth simulators e.g. cryolite, lead arsenate, DDT( dichloride–diphenyl – trichloroethane). Most chemicals are looked upon as adulterants of food. Regulatory control dictates the care that must be exercised in their handling & use, time of application & residues permitted.

7. Zootoxins:

Zootoxins are associated only with freshwater & marine foods. It is a microbial deterioration of the fish after capture.

8. Protozoan Disease:

e.g. Amebiasis or amebic dysentery. Its prevalence is influenced by cultural practices. e.g by the disposal of human waste in such a way that food & water are contaminated. Effective sanitation is necessary to control amebiasis.

9. Infestations:

Helminthic infestations are illness caused by cestodes( parasitic, highly segmented flatworms), trematodes( parasitic, unsegmented flatworms) and nematodes( long, cylindrical, unsegmented worms). Many infestations are associated with foods characteristic of specific geographic areas. all foodborne infestations entre the human through food & water, it is also transferred during the handling of the meat. E.g. Ascariasis, enterobiasis, taeniasis.

10. Microbial Infections:

Intestinal Illnesses

• Streptococci:
  It is caused by, streptococcus phylogenies. It is responsible for acute, pus-forming infections. Common vehicles for spreading the disease are raw milk & cream contaminated by infected farmers.
• Salmonella:
  It is caused by Salmonella. Salmonella or enteric fever lies affected humans for centuries. The symptoms are fever, septicemia and gastroenteritis. The agent of the thyroid is Salmonella Typhi. Symptoms – high fever incidence occur through contamination of well water, milk & foods.
• Shigellosis:
  shigellosis of bacillary dysentery is caused by organism belonging to genus shigella. Commonly associated with milk & ice cream.
• Cholera:
  It is transmitted by contaminated water, fruits, vegetables, raw/ half-cooked fish. Caused by Vibrio cholera.

Non-Intestinal Illnesses

• Tuberculosis:
  It is caused by Mycobacterium tuberculose. Sputum, nasal exudates, unpasteurized milk, uninspected meat & poultry. Food-related TB is less often respiratory than gastrointestinal, skeletal, and glandular. & muscular.
• Listeriosis:
  It is caused by listeria, monocytogenes.
• Q fever:
  It is caused by Coxiella Burnetti. Outbreaks seen in meat packaging plants. Causes fever, severe pneumonia.

11. Bacterial & Fungal Foodborne Intoxication:

Although many different organisms can grow in foods, only a few produce toxins that make the food dangerous to eat among bacteria e.g’s are staphylococcus aureus, clostridium perfringens, c. botulinum & bacillus cereus. Among fungi e.’s. Claviceps purpurea fusarium, aspergillus Penicillium.

• S.aureus:
  It resides in the mucous of the nose & throat region. The bacteria leave the nose & month in nasal secretions. During coughing & sneezing. It causes pimples, boils, abscesses, meningitis, and pneumonia. S.A. produces enterotoxins (toxins). It causes irritation of intestinal tract, cramps, coma, and death.
• Botulism:
  It is a neuroparalytic disease caused by consuming foods contaminating toxin of clostridium botulinum. Faulty vegetable processing, fish & FP, fruits, milk & MP.
• Ergotism:
  Caused by Claviceps Purpurea, a fungal pathogen of rye, barley, wheat and produces a toxic product called ergot. Fungal tissue grows on the grains having alkaloids which have toxic characteristics.
• Aflatoxins:
  Caused by mould aspergillus flowers. A wide variety of commodities. Like almonds, bakery products, millet, peanuts, wheat flour etc. symptoms are jaundice, hepatitis, hypertension, carcinogenic in nature.

OR
Explain the importance of food safety in the hospitality industry.

If the food served in a hospitality establishment is not stored, cleaned, and handled properly, it may become infected with bacteria or viruses. Consuming these products will cause food poisoning that can have some very serious consequences, including death. This is why it is imperative that every employee of a hospitality business is trained in food safety. Food safety can be implemented by training people how food must be handled from the time it is acquired to the moment it is prepared and served.

It includes studying these following areas:

Interesting menus, friendly staff, high-quality customer service, and beautiful interiors are important factors that make up a good hospitality business. However, none of these will matter if the food safety rules are not followed. In case an infringement is spotted in an official inspection, the business will be required to pay a fine and present proof that the necessary changes have been made. If this breach of safety regulations results in a case of food poisoning, regardless of its severity, the establishment may be closed and its owners and other responsible individuals might be subject to legal persecution.

Personal hygiene rules. Every person that comes in direct contact with food, tools used to prepare or serve it, or areas where it is stored must follow strict personal hygiene rules. They must wash their hands every time after using a lavatory or coming into the building from the outside. They also need to keep their hair covered at all times, and also their noses and mouths when coughing or sneezing.
Cleaning and disinfection regulations. All tools and surfaces that come in contact with food must be sanitized on a regular basis.
Pest control. The building must be inspected by a pest control specialist no less than once a year.
Food preparation rules. People directly responsible for preparing dishes must know the proper rules of doing so and comply with them.

Enforcing food safety rules will not only help hospitality business owners avoid legal problems and heavy fines, but can be used to improve food management strategies. This will allow the business to reduce waste, and keep the quality of its products at the highest levels. This, in turn, will increase customer satisfaction.
Every hospitality business must follow food safety rules, and its employees must be trained to handle products properly. They are mandatory requirements for these types of businesses because they are directly responsible for the safety of their customers. Following these regulations will also help any hospitality establishment raise its profits.

Q.3. Write short notes on any two:

(a) Food poisoning

Foodborne illness, more commonly referred to as food poisoning, is the result of eating contaminated, spoiled, or toxic food. The most common symptoms of food poisoning include nausea, vomiting, and diarrhoea. Common causes of food poisoning will typically
include at least three of the following symptoms:

• abdominal cramps
• diarrhoea
• vomiting
• loss of appetite
• mild fever
• weakness
• nausea

Most food poisoning can be traced to one of the following three major causes:

1. Bacteria
2. Parasite
3. Virus

(b) Food additives

Food additives can be defined as a substance or a mixture of substances other than the basic foodstuff which is present in food as a result of any aspect of production, processing, storage or packaging. Food additives are used intentionally and are expected to become a component of the food to which they are added. They prevent deterioration and thereby prolong shelf life. They enhance sensory qualities and make the food attractive and appetizing for the consumer. They also provide and improve the functional property of the food and improve or maintain the nutritional value. They also facilitate processing, packaging, transport or storage of food.

(c) HACCP

HACCP was developed with the objective of making space food microbiology safe during a space Food Project of NASA and the US Army in collaboration with the Pillsbury company. It is widely used as a system to prevent physical, biological, and chemical hazards, which can compromise the safety of food meant for human consumption. It is a system which identifies, evaluates and control hazards which are significant for food safety. It helps to enlist the potential risks associated with food production, identify causes and assesses their effects before deploying an effective control mechanism.

Q.4. Explain briefly:

(a) TQM

Total quality management is an integrative philosophy of Management which involves the application of quantitative methods and human resources to improve the quality of raw material processes applied in the preparation of the product or service applied to the consumer or customer. TQM is a continuous ongoing process which needs to be evaluated and modified from time to time.

(b) GMP

Good manufacturing practices are typically a group of QC and QA procedures.
Components of good manufacturing practices include:

• identifying and curbing sources of contamination
• identifying and rectifying causes of compromised quality
• ensuring the safety of staff and consumers
• Performing quality control checks before, during, and after manufacture
• supervising and executing effective cleaning operations

(c) Genetically Modified Foods

Genetically modified foods are foods in which the genetic material has been altered in a way that does not occur naturally. They provide improved yield and thereby increase the profit. Crop protection is also better due to increased resistance to plant diseases caused by insects or virus. For example, BT brinjal has been developed by introducing a gene from a different organism.

(d) Food labelling

A food label can be described as a piece of information given on paper, plastic, cloth, metal or any other material attached to or printed on a food product. A good label is simple, easy to read and understand. A label not only helps to identify a product it also acts as a means of advertisement and can help provide a competitive edge over other similar products in the market. Food labelling is compulsory and must adhere to the specifications given by the food safety and Standards regulations 2011.

(e) ISO

The International Organisation for Standardization is an international Federation of national standards body comprising of nearly 163 countries. As the world’s largest developer of voluntary International Standards, it provides benefits for business, government and society. ISO standards ensure quality, ecology, safety, efficiency and effectiveness at
an economical cost. The assist in trade extend knowledge and share technological advances and good management practices.

Q.5. Explain various cleaning and disinfection methods along with agents commonly used in the hospitality industry.

Cleaning is defined as the process of removing soil, food residue, dirt, deposits, slime and microbes from the surface by physical, chemical or mechanical means.
Cleaning agents such as detergents are generally mixed with other components such as water, surfactants in organic and inorganic acids and inorganic alkalis for improving their efficiency.
Cleaning procedures are an integral part of the sanitation plan in a food processing unit. Floors, walls, ceilings and drains are cleaned generally during shutdown period by either dry cleaning or wet cleaning. Dry cleaning comprises of mechanical removal of soil by sweeping, wiping, brushing and vacuum cleaning. Among these, vacuum cleaning is the most preferable option as it removes dust, without spreading.

Wet cleaning of equipment can be carried out in two ways:

1. Clean in place
2. Clean out of place

Common agents used:

• High temperature is a good sanitizer because it has high penetration, is non-corrosive and leaves no residue.
• chemical sanitizers are more suitable and cost-effective for open surfaces such as conveyor belts.
• commonly used sanitizers include chlorine releasing compounds, ammonium compounds, iodophors, force bromine compounds, acid sanitizers, ozone and peroxides.

OR
Briefly state how wastewater and waste disposal is treated in hotels?

Adequate disposal of garbage and other food waste forms the basis of food sanitation. Food preparation and processing units produce large volumes of waste including trimmings and leftover portions of cooked and uncooked foods, packaging materials, wastewater from wash and rinse operations. They should be disposed of in a manner that they neither act as a medium for growth of harmful microorganisms not as a source of food for insects and pests. They should not be a public health annoyance for consumers and the community.

1. They should be a separate garbage disposal point away from the processing or cooking area in the Food Establishment.
2. Garbage should be collected and stored at a marked place.
3. The waste and garbage collection areas should be large enough to carry peak loads and should not contribute to contamination.
4. Containers for waste should remain covered and should be in a state to prevent pest access.
5. Garbage should be removed daily to the garbage disposal point.
6. Single-use and disposable items are very convenient to reduce cleaning efforts but the increase the volume of solid waste. Because of environmental concerns, recycling and biodegradation of such containers are being promoted.
7. Sewage should be disposed into an adequate sewage system conforming to local sanitary laws.

Q6. Briefly explain the beneficial role of micro-organisms to the foodservice sector.

Microorganisms play an important role in the food industry; they are used in the production of various food products. Beneficial microbes, if consumed within the limit, have health benefits. They help in preventing the growth and multiplication of harmful organisms.
They can also be useful in the preservation of food.

Fermentation and Role of Lactic Acid Bacteria :

The conversion of carbohydrates to alcohols and carbon dioxide or organic acids by yeast, bacteria or a combination under anaerobic conditions.
Based on the source of microorganisms, food can be fermented In three ways:

1. Natural fermentation
2. Back sloping
3. Controlled fermentation

• Fermentation in dairy products
  Cheese, yoghurt, buttermilk, sour cream, probiotic milk and curd
• Fermented vegetables
  Saurkraut, kimchi, vegetable pickles, pickled olives, cucumber, carrots, beans, peas and corn
• Fermented cereal products
  Bread, pizza, idli, dosa, jalebi, sour rice, angkhak
• Garmented legume products
  Soy sauce, tamari sauce, miso, tempeh, natto, Punjabi waries, tofu, papadam
• Alcoholic beverages
  Wine, beer, spirits
• Fermented meat products
  Salami, pepperoni, sausage, pickled meat, Nahm, Thuringer
• Fermented fish products
  Fish sauces, pickled fish, bagoong, tarma, paak, mamoni
• Other fermented foods
  Vinegar, red palm oil, organic acids, enzymes, flavours, amino acids, vitamins

OR
Differentiate between food infection and food intoxication.

Q.7. State the methods of detection of various adulterants found in the following: