Assignment Code: MVPI-001/TMA/2022

Course Code: MVPI-001

Assignment Name: Food Safety and Quality Management

Year: 2022

Verification Status: Verified by Professor

Attempt all the questions.

Q1) Explain the following with examples: probiotics, prebiotics and synbiotics.

Ans) Probiotics, prebiotics, and synbiotics are terms used to describe different components of the gut microbiome, which is the collection of microorganisms that live in our digestive tract.

1. Probiotics: Probiotics are live microorganisms that are like the beneficial bacteria found in the human gut. They are often referred to as "good bacteria" and are believed to have a variety of health benefits, including improving gut health, boosting the immune system, and improving digestive function. Examples of probiotics include Lactobacillus and Bifidobacterium, which are commonly found in yogurt and fermented foods.

2. Prebiotics: Prebiotics are indigestible food ingredients that stimulate the growth and activity of beneficial bacteria in the gut. They serve as a food source for probiotics, helping them to thrive and colonize the gut. Examples of prebiotics include fibre-rich foods such as whole grains, fruits, and vegetables.

3. Synbiotics: Synbiotics refer to a combination of probiotics and prebiotics. The idea behind synbiotics is to provide both the "good bacteria" (probiotics) and the food they need to thrive (prebiotics) in a single product. This combination is thought to be more effective in improving gut health and boosting the immune system than either probiotics or prebiotics alone. An example of a synbiotic product is a probiotic yogurt that also contains prebiotic fibres.

It's important to note that not all probiotics and prebiotics have the same effects, and more research is needed to understand their potential health benefits. Additionally, not all synbiotic products are created equal, so it's important to choose high-quality products from trusted sources.

Q2) What is fermentation? Explain various types of food fermentation with examples.

Ans) Fermentation is a metabolic process that breaks down organic compounds to release energy without oxygen. Partial substrate oxidation releases less ATP energy than terminal electron acceptors. Carbohydrate partial oxidation produces alcohols, organic acids, and acetone. Microorganisms produce different compounds through different metabolic pathways.

The most common types of food fermentation:

1. Lactic Acid Fermentation: This is the process in which lactic acid bacteria convert sugar into lactic acid, producing a sour flavour and preserving the food. Examples of lactic acid fermented foods include sauerkraut, pickles, kimchi, and yogurt.

2. Alcoholic Fermentation: This is the process in which yeast convert sugar into alcohol and carbon dioxide. This process is used to make beer, wine, and other alcoholic beverages.

3. Acetic Acid Fermentation: This is the process in which acetic acid bacteria convert alcohol into acetic acid, producing vinegar.

4. Sourdough Fermentation: This is the process in which wild yeast and lactic acid bacteria convert carbohydrates into lactic acid, acetic acid, and carbon dioxide, producing a tangy flavour and airy texture. Sourdough bread is a popular example of sourdough fermentation.

5. Soy Sauce Fermentation: This is the process in which a mixture of soybeans, wheat, salt, and microorganisms are fermented for several months to produce soy sauce.

6. Miso Fermentation: This is the process in which soybeans and/or other grains are fermented with a fungus called Aspergillus oryzae to produce miso paste, a staple ingredient in Japanese cuisine.

These are just a few examples of the many types of food fermentation that exist. Fermented foods are an important part of many traditional diets and are believed to offer numerous health benefits, including improved digestion and gut health.

Q3) What is the importance of rapid detection techniques for food microorganisms? Explain immunological methods of rapid detection.

Ans) Rapid detection techniques for food microorganisms are important for several reasons:

1. Food Safety: Rapid detection techniques allow for the rapid identification of harmful microorganisms in food, such as bacteria that can cause foodborne illnesses, like Salmonella and Escherichia coli. This helps to ensure that contaminated food is identified and removed from the food supply before it can cause harm to consumers.

2. Quality Control: Rapid detection techniques can also be used to identify beneficial microorganisms in food, such as those used in fermented food production. This allows food producers to monitor the quality of their products and ensure that they meet desired specifications, such as the desired flavour, texture, and consistency.

3. Timesaving: Traditional methods of detecting microorganisms in food, such as culture-based methods, can take several days to produce results. Rapid detection techniques, on the other hand, can provide results in a matter of hours, allowing for a more efficient and effective food testing process.

4. Cost-Effectiveness: Rapid detection techniques can also be more cost-effective than traditional methods, as they typically require less labour and equipment, and can be performed on-site. This can save food producers time and money compared to sending samples to a laboratory for testing.

Immunological methods of rapid detection use the principles of immunology to detect specific microorganisms in food. These methods are based on the ability of antibodies to bind specifically to antigens present on the surface of microorganisms. There are several immunological methods of rapid detection, including:

1. Enzyme-Linked Immunosorbent Assay (ELISA): ELISA is a widely used method for the detection of microorganisms in food. In ELISA, a specific antibody is attached to a solid surface and then exposed to the sample. If the target microorganism is present in the sample, it will bind to the antibody on the surface. A secondary antibody conjugated with an enzyme is then added, which will also bind to the target microorganism.

2. Immunochromatographic Assays (ICA): ICA is a rapid and simple immunological method for the detection of microorganisms in food. In ICA, a specific antibody is immobilized on a test strip. The sample is applied to the strip, and if the target microorganism is present, it will bind to the antibody.

3. Flow Cytometry: Flow cytometry is a high-throughput method for the detection of microorganisms in food. In flow cytometry, a sample is stained with a fluorescent antibody specific for the target microorganism, and then passed through a flow cytometer. The flow cytometer can then detect and quantify the fluorescence of individual cells, allowing for the rapid detection of microorganisms in the sample.

Q4) Discuss the methods of detection of E. coli.

Ans) Escherichia coli (E. coli) is a common bacterium that is found in the human gut, but certain strains can cause foodborne illness. There are several methods used for the detection of E. coli in food, including:

1. Culture-Based Methods: Culture-based methods involve growing the bacteria on a nutrient-rich agar medium and observing the growth of colonies. This method is widely used and can provide reliable results, but it can take several days to get a result.

2. Polymerase Chain Reaction (PCR): PCR is a molecular biology technique that amplifies specific DNA sequences. In the case of E. coli, specific primers are used to amplify DNA sequences unique to the bacterium. This method is rapid and can provide highly specific results, but it requires specialized equipment and expertise.

3. Immunological Methods: Immunological methods, such as enzyme-linked immunosorbent assay (ELISA) and lateral flow assays, use antibodies that specifically bind to E. coli to detect the bacterium. These methods are quick, simple, and require minimal equipment, making them well-suited for on-site testing.

4. Spectroscopic Methods: Spectroscopic methods, such as Fourier-transform infrared spectroscopy (FTIR) and Raman spectroscopy, can be used to detect E. coli in food by analysing the chemical composition of the sample. These methods are rapid, but they can be less specific compared to other methods.

5. Biosensor-Based Methods: Biosensor-based methods use sensors that are specifically designed to detect E. coli in food. These sensors can use a variety of detection principles, such as electrochemical, optical, or mass-sensitive methods. Biosensor-based methods are rapid, but they can be more expensive compared to other methods.

In summary, there are several methods for the detection of E. coli in food, each with its own advantages and disadvantages. The method chosen will depend on the specific requirements of the situation, including cost, speed, sensitivity, specificity, and equipment availability.

Q5) Write a note on food borne diseases.

Ans) Foodborne diseases, also known as food poisoning, are illnesses caused by consuming contaminated food or drink. These diseases can range from mild to severe and can be caused by a variety of pathogens, including bacteria, viruses, parasites, and chemicals. Common symptoms of foodborne disease include nausea, vomiting, diarrhoea, abdominal pain, fever, and headache. In severe cases, foodborne illness can lead to dehydration, organ failure, and even death.

Foodborne diseases can be caused by a variety of factors, including poor hygiene practices during food preparation, contamination of food with harmful substances, and consumption of undercooked or raw food. To prevent foodborne diseases, it is important to follow good food hygiene practices, such as washing hands regularly, properly cooking food to recommended temperatures, and avoiding cross-contamination between raw and cooked foods. Additionally, it is important to store food at safe temperatures and to use safe water and raw materials.

Foodborne diseases are a significant public health concern, affecting millions of people globally every year. Prompt and accurate diagnosis of foodborne illness is critical for effective treatment and control of outbreaks. In addition, regular monitoring of food safety and implementation of effective food safety policies can help prevent the spread of foodborne disease.

Types of Food Borne diseases

1. Intoxications: In food poisoning, the organism grows and releases a toxin. Toxins in food cause food poisoning syndrome. Disease is unrelated to food organisms. Bacterial toxins that cause intoxications are exotoxins that either affect the gut, like Staphylococcus aureus, or the nervous system, like Clostridium botulinum.

2. Infections: Food poisoning from live organisms grows in the gastrointestinal tract to cause infections. Salmonella and other microorganisms cause most food poisoning (salmonellosis). Food poisoning causes enteritis from exotoxins or endotoxins.

3. Toxi Infections: For Clostridium perfringens food poisoning, live cells must be ingested, but the organism does not grow or reproduce in the gut. After ingestion, vegetative cells sporulate, releasing enterotoxin when the spore mother cells break down. This food poisoning is a toxi-infection because living cells must be ingested.