Tuesday, November 21, 2017
Sunday, December 4, 2016
Reminder on Final Examination, 6 December, 2016, Tuesday, 7:00 pm. two hours examination.
Dear students,
Just to remind you to get and study the files on the Blackboard, CUHK Elearning system for Lecture on 6/12/2016:
1. Mind Maps
2. Food Microbiology PPT's shown in class
3. Notes--viruses, parasites, fungi
5. Notes--Spoilage
Also to remind you that you need to study all the materials covered in lectures and also those in the mind maps, ppts, and notes. Only the topics covered in lectures will be included in the final examination. For example, if I do not cover fungal pathogens in the lectures then fungal pathogens will not be inlcuded in the final examination.
The final examination will carry two parts, 50% each. One part from Professor Chung and one part from me.
Go to the FNSC5110 blog to see the questions asked by the students in previous years and also the answers.
http://fnt5110hsk.blogspot.hk/
Final Examination: 6 December 2015, Tuesday, 7:00 pm. two hours examination.
Best,
HS Kwan
Just to remind you to get and study the files on the Blackboard, CUHK Elearning system for Lecture on 6/12/2016:
1. Mind Maps
2. Food Microbiology PPT's shown in class
3. Notes--viruses, parasites, fungi
5. Notes--Spoilage
Also to remind you that you need to study all the materials covered in lectures and also those in the mind maps, ppts, and notes. Only the topics covered in lectures will be included in the final examination. For example, if I do not cover fungal pathogens in the lectures then fungal pathogens will not be inlcuded in the final examination.
The final examination will carry two parts, 50% each. One part from Professor Chung and one part from me.
Go to the FNSC5110 blog to see the questions asked by the students in previous years and also the answers.
http://fnt5110hsk.blogspot.hk/
Final Examination: 6 December 2015, Tuesday, 7:00 pm. two hours examination.
Best,
HS Kwan
FNSC 5110 QUESTION ABOUT REVIEW
Dear AAAAA,
Yes, you are correct. HACCP and hazard analysis are not included in the FNSC5110 final examination.
Best,
HSK
From: AAAAAAA
Sent: Thursday, December 01, 2016 1:21 AM
To: hoishankwan@cuhk.edu.hk
Subject: FNSC 5110 QUESTION ABOUT REVIEW
Sent: Thursday, December 01, 2016 1:21 AM
To: hoishankwan@cuhk.edu.hk
Subject: FNSC 5110 QUESTION ABOUT REVIEW
Dear professor,
I am reviewing the old paper about FNSC4180/FNSC3180 and I found that the exam paper covered some questions about HACCP and hazard analysis. Will this part of content also be included in FNSC 5110 final exam? I remember that you did not cover this part of the content in our lecture.
Thank you
Regards,
Monday, November 28, 2016
Question from a student--please note the revised answer
Dear ???,
I think you
have look at the old exam paper of FNSC3180/4180. Question B3 has not been
covered in FNSC5110 lectures this year and not in past few years so it will not
be included in the final examination.
The other
question is straightforward:
B3a What are the numbers of D'S targeted in the standard
canning process for each of these microorganisms? (3 marks)
Number of D= anti-log10(Starting density/acceptable density)
For example: spoilage bacteria
Number of D = anti-log10(100/0.00000001) = anti-log10 of
10^10 = 10
Answer is 10D
Sorry, my answer is wrong: The targeted number of D's in the standard canning process should be:
25/0.25 = 100D
Because I missed the part of the question of "standard canning process", which means the condition is set as the process. So the achieved number of D's should be the answer.
Sorry, my answer is wrong: The targeted number of D's in the standard canning process should be:
25/0.25 = 100D
Because I missed the part of the question of "standard canning process", which means the condition is set as the process. So the achieved number of D's should be the answer.
From: ???????@qq.com]
Sent: Tuesday, 29 November 2016 12:45 PM
To: HS Kwan, Prof. (SLS)
Subject: question of old exam paper
Sent: Tuesday, 29 November 2016 12:45 PM
To: HS Kwan, Prof. (SLS)
Subject: question of old exam paper
Dear
professor
I want to ask two questions of the old exam paper relative to FNSC5110.
Is the answer of a. question of B3 is pizza? Because the attack rate is highest,and if there other reason? And I don't konw how to solve the a.question of B5
Would it possible for you to help solve these two question? Thankyou
B3. You are an epidemiologist in the Health Department.
On a hot Saturday in July, 45 students
were reported sick with gastroenteritis and vomiting. You followed this
outbreak and obtained the following information in your study:
1
. These 45 patients were Food and Nutritional Sciences major
students who went to a picnic together with another 115 students and
professors. Lunch was served during the picnic:
Menu--Pizza (with
topings of ham, olive, pineapples, and green pepper), sushi, and bread. Dinner
was served in the evening: Menu--boiled chicken, roasted turkey, fried rice and
fried noodles
li.
Lunch in the picnic was served at 12:00 noon on Saturday. Dinner was finished
by 7:00pm that evening.
iii.
Patients started to have diarrhea at 1 1 :00pm on Saturday followed by
severe vomiting. Some of them went to the hospital immediately after they were
sick. The last patient felt sick and went to the hospital at 4:00am on Sunday.
iv.
The hospital laboratory detected low levels of Salmonella enterica
serotype Typhimurium from the feces of 5 patients.
v.
The laboratory of the Health Department detected low levels of
Salmonella enterica serotype Typhimurium from sushi left over from the picnic
and refrigerated after lunch. Also detected are low levels of Staphylococcus
aureus from the dough used to make the pizzas and Low levels of Clostridium
perfringens endospores in the vegetable stock used to make the turkey stuffing.
No bacteria or spores were found from bread, fried noodles, boiled chicken, or
fried rice.
vi.
The turkey and bread were prepared in the morning and transported to the
picnic area at room temperature. The sushi was also made in the morning, stored
in a foam box with ice and transported to the picnic area. The pizzas were baked
right before lunch time and transported to the picnic area and they were kept
at 65-70 0 C. Boiled chickens were cooked the day before the picnic
and kept in refrigerator and sent to the picnic without refrigeration. Fried
rice and fried noodles were prepared at noon and transported to the picnic area
in containers kept at 65-70 0 C by the supplier.
vii.
Most of the patients recovered after one day of rest.
a. The
foods consumed at breakfast and lunch and the illness records are listed in the
following table, calculate the attack rates. Which food would be the most
suspected food? Explain briefly. (8 marks)
Foods served
|
Ate
|
Did not Eat
|
||||||
well
|
111
|
Total
|
Attack rate
|
Well
|
111
|
Total
|
Attack rate
|
|
Pizza
|
68
|
40
|
108
|
47
|
5
|
52
|
||
Sushi
|
66
|
15
|
81
|
49
|
30
|
79
|
||
Bread
|
96
|
40
|
136
|
19
|
5
|
|||
Boiled Chicken
|
70
|
32
|
102
|
40
|
18
|
58
|
||
Roast turkey
|
64
|
35
|
99
|
51
|
10
|
61
|
||
Fried rice
|
50
|
17
|
67
|
63
|
30
|
93
|
||
Fried
noodles
|
75
|
25
|
100
|
42
|
18
|
60
|
B5.
You are the senior technical manager of a well-known ham canning factory.
One
day the technician rushed into your office and informed you that the ham
delivered yesterday for canning was slightly contaminated in an accident during
transportation. The ham, however, was still suitable for human consumption. The
technician wanted to know whether the standard canning process was still
sufficient. He provided you with the information from the quality control
laboratory as described below. What would be your decision?
Approximate densities of microbial flora
in the ham before canning
|
Acceptable cell density in canned ham
|
||
Regular lot
|
Contaminated lot
|
||
Spoilage bacteria
|
IOO/ml
|
105/ml
|
0.00000001/ml and
fewer
|
Bacterial
spores
|
10/ml
|
104/ml
|
0.00000001/ml and
fewer
|
Fungal
spores
|
l/ml
|
10/ml
|
0.000001/ml and
fewer
|
Standard canning process for the
ham: 25 minutes at 105 0 C.
D values
and Z values
Spoilage
bacteria
Bacterial
spores
Fungal spores
|
of the microbes :
D value at 105 0 C
0.25
minute
2.5 minutes
0.5 minute
|
Z
value
7.50C
150C
150C
|
Answer the following questions. Show your calculations for
partial marks:
a. What
are the numbers of D'S targeted in the standard canning process for each
of these microorganisms? (3 marks)
Topics to know well for the Final Examination 2016--physico-chemical parameters
- You should understand the physico-chemical parameters that affect microbial growth and survival.
- Temperature preferences and effects of different micororganisms.
- The heat treatment in particular is an important way of food safety assurance and need to know all aspects on D value, Z value, and F value. You need to know how they are calculated and used in heat treatment scenarios.
- Moisture contents vs water activities.
- Strong acids and weak acids effects on growth and survival of different kinds of microorganisms.
- Aerobic vs anaerobic respiration vs fermentation
- Redox potential as a predictor of kinds of microorganism that grow on the food
- How the phsico-chemical parameters are manipulated for prevention of foodborne diseases and food safety
Microorganisms to know well for 2016-17 Examination
Salmonella enterica
Salmonella enterica subspecies enterica serotype Typhi
Salmonella Typhi
Salmonella Typhimurium
Salmonella Enteritidis
Escherichia coli
Vibrio parahaemolyticus
Campylobacter jejunii
Shigella species
Listeria monocytogenes
Clostridium perfringenes
Clostridium botulinum
Bacillus cereus
Staphylococcus aureus
lactic acid bacteria
Viruses:
Norovirus
Hepatitis A virus
You should know their biological characteristics, e.g. pH range, temperature range, and so on.
You should also know the foods closely related to these microorganisms
Salmonella enterica subspecies enterica serotype Typhi
Salmonella Typhi
Salmonella Typhimurium
Salmonella Enteritidis
Escherichia coli
- -EAEC, EHEC, EIEC, EPEC, ETEC, DAEC
- and the German "hybrid" of EAEC/EHEC
Vibrio parahaemolyticus
Campylobacter jejunii
Shigella species
Listeria monocytogenes
Clostridium perfringenes
Clostridium botulinum
Bacillus cereus
Staphylococcus aureus
lactic acid bacteria
Viruses:
Norovirus
Hepatitis A virus
You should know their biological characteristics, e.g. pH range, temperature range, and so on.
You should also know the foods closely related to these microorganisms
Question from a student on examination question
From: ZZZZZZZ
Sent: Saturday, 26 November 2016 6:51 PM
To: hoishankwan@cuhk.edu.hk
Subject: FNSC5110 Exam Question
Sent: Saturday, 26 November 2016 6:51 PM
To: hoishankwan@cuhk.edu.hk
Subject: FNSC5110 Exam Question
I re-do the past exam paper as to prepare for the final exam, but not sure on one question (See attachment). Please let me know if I made any mistake or suggest a better a solution.
Thank you,
● What are the numbers of D's targeted
in the standard canning process for each of these microorganisms? (2 marks)
Spoilage bacteria: 25/0.25=100D Bacteria Spores: 25/2.5= 10D
● Calculate the cell densities of the
microorganisms remaining in the contaminated ham after a standard canning
process treatment. (2 marks)
Spoilage
bacteria: 105 / 10100 = 10-95 (per ml)
Bacteria Spores: 104
/ 1010 =10-6 (per ml)
● Was the standard canning process
sufficient for the canning ofthe contaminated ham? Explain briefly. (2 marks)
Insufficient. Bacteria Spores -> 10-6 /ml,
larger than 10-8
To make it sufficient : additional 25 mins at 105°C
Bacteria spores at 10-6
for additional 10D reduction ->10-6 x10-10 =10-16
Thus, sufficient after 10D reduction.
(Actually may only
need additional 5 minutes at 105°C,
because 104 /1030/2.5=10-8 (per
ml))
Better if only 5mins? Additional 25mins
is too long?
● According to Chart I, what are the Z
values ofthe
two types of microbes? (4 marks)
Spoilage Bacteria: -(95-85)/ log 5- log 50=10°C
Bacteria Spores: -(105-90)/ log 5 - log 50 =15°C
● The canning temperature can be raised
15°C without any adverse effect on the quality of the canned hams. Hence, the
technician would like to use l20°C in the canning process to treat this lot of
contaminated ham. Calculate the treatment time required at120°C to achieve (i)
the acceptable cell density for this contaminated lot and (ii) the acceptable
cell densities of the microorganisms of the regular lot of ham after canning
with this new process. Justify your answer and explain. (10 marks)
At 120°C:
Spoilage
bacteria:
D120°C=D105°C *10^[(105-120)/10]=0.25*10^(-1.5)=7.9*10^(-3)min
Bacteria Spores:
D120°C=D105°C
*10^[(105-120)/15]=0.25*10^(-1)=0.25min
Treatment time for regular:
Spoilage
bacteria: 10D120°C=7.9*10^(-2)min
Bacteria Spores: 9D120°C=2.25min
Treatment time for contaminated:
Spoilage bacteria: 13D120°C=0.1027min
Bacteria Spores: 12D120°C=3min
Your answers to the questions are correct except one: Your answer to the last question is incomplete: you can only use one treatment time to treat each lot. You need to use the time for the most heat-resistant microorganism, in this case, bacterial spores. So the times should be:
Regular--2.25 min
Contaminated--3 min
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