Hajee Mohammad Danesh Science and Technology University, Dinajpur B.Sc. Fisheries (Hons.) Level 2 Semester II (July-December) Final Examination 2019
Course Title: Fisheries Microbiology-II
Course Code: FTL 203 Credit Hours: 3.0
Full marks: 90
Split answering of any question is unacceptable.
Time: 1.5 Hours
Use separate answer script for answering each of the sections.
Section A (1-4) and Section B (5-8)
(3x2) x 15=90
Answer any three (3) from each section (Section A and Section B)
1. a) Why is study of aquatic microbiology important as a branch of ecology?
b) Do you think bacteria in seawater is different from fresh water? Write down
few important 10
characteristics of marine bacteria.
2. a) What are the major post-harvest contamination sources after fishing! b) How is spoilage different from contamination? Briefly describe the way of determination of fish
spoilage. 3. a) How do pathogens come into water? Write down the prevention measures.
5 10
5
b) Briefly describe the factors influencing kind and rate of spoilage
4. a) Explain low temperature preservation techniques of fish.
10
b) What are the effects of freezing on microbes? Mention five names of bacteria which dominate in 10
tropical water a) Distinguish between intrinsic and extrinsic quality. 5.
5
b) What is the reason of Tetrodotoxin production in fish? Write-down the symptoms and treatments 10
of Tetrodotoxin poisoning
7. a) Explain the terms-phototrophic, barophilic and saprophytic bacteria
b) Write down the most three important features of sanitation in a fish processing plant. 6. a) Explain how food poisoning, chemical poisoning and intoxication are different.
10
5
10
b) Describe briefly the flat sour spoilage of heated canned products. 8. a) What is Cryo-injury of microorganisms?
10
b) Define D-value, Z-value and F-value of bacteria and their spores.
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