Plant Microbiology/Animal Microbiology/Food Safety and Biotechnology

Question 1

What is a phytomicrobiome?

Answer 1

The community of microorganisms including bacteria, fungi, nematodes, viruses, etc., that associate and interact with a plant

Question 2

Name examples of beneficial microbes for plants.

Answer 2

Arbuscular mycorrhizae (AMF), Rhizobium spp., and Plant growth-promoting microorganisms (PGPM).

Question 3

Describe the first stage of plant-AMF interaction.

Answer 3

AMF spore germinates in response to root exudates, initiating explorative mycelium growth and symbiosis

Question 4

What happens during the second stage of plant-AMF interaction?

Answer 4

Hyphae form hyphopodia on the root surface, followed by PPA formation and colonization of the root cortex.

Question 5

How do plant pathogenic organisms cause disease?

Answer 5

By penetrating and multiplying inside plants, altering nutrient availability, and causing tissue injury.

Question 6

Name the different lifestyles of plant pathogens

Answer 6

Biotrophic, necrotrophic, and hemibiotrophic.

Question 7

Describe the process of infection and colonization by plant pathogens.

Answer 7

Includes dissemination, penetration, infection, reproduction, and survival.

Question 8

What are the two types of plant defense mechanisms?

Answer 8

Constitutive and inducible defenses.

Question 9

What are PAMPs and ETIs in plant defense?

Answer 9

PAMP-triggered Immunity (PTI) and Effector-triggered Immunity (ETI). Source: Host response to pathogens

Question 10

How does biotic stress affect plant metabolism?

Answer 10

It leads to changes in primary (e.g., photosynthesis, respiration) and secondary metabolism (e.g., induced defenses).

Question 11

What defines safe food?

Answer 11

Food free from physical, chemical, or biological hazards that endanger consumer health.

Question 12

What distinguishes high-quality food?

Answer 12

Attributes acceptable to consumers, such as low fat content in beef mince

Question 13

What is quality assurance (QA) in food management?

Answer 13

Proactive, process-oriented prevention ensuring consistent product quality and safety compliance.

Question 14

Define quality control (QC).

Answer 14

Reactive, product-oriented evaluation to verify if products meet required standards

Question 15

How can foodborne illness occur?

Answer 15

Through infection (microbes in food) or intoxication (toxins produced in food).

Question 16

Why can heat not always eliminate food hazards?

Answer 16

Some toxins produced by bacteria are heat stable (e.g., preformed toxins).

Question 17

What bacterial structures are resistant to heat?

Answer 17

Endospores, which can survive cooking and cause illness if ingested.

Question 18

Why shouldn’t infants consume honey?

Answer 18

Due to the risk of bacterial endospores that can grow in the digestive tract.

Question 19

Where do bacteria in food come from?

Answer 19

Environmental sources and as normal microflora in animals.

Question 20

How do bacteria and fungi affect food?

Answer 20

They cause spoilage (visible changes) but not always safety hazards.

Question 21

Name examples of high-risk foods.

Answer 21

Undercooked meats, minced meats, and improperly stored foods.

Question 22

Under what conditions do microbes multiply quickly?

Answer 22

At room temperature, posing a food safety risk.

Question 23

Who oversees food safety standards in Australia and New Zealand?

Answer 23

Food Standards Australia New Zealand (FSANZ).

Question 24

What does HACCP stand for?

Answer 24

Hazard Analysis Critical Control Point, ensuring food safety.

Question 25

What does biotechnology encompass in food?

Answer 25

Modern technologies (e.g., GMOs, cultured meats) and traditional techniques (e.g., fermentation).

Question 26

How do microbes contribute to food processing in fermentation?

Answer 26

They break down food components into other products

Question 27

Name examples of bacteria involved in fermentation.

Answer 27

Lactic acid bacteria (LAB) such as lactococci, lactobacilli, and Streptococcus thermophilus.

Question 28

How is sourdough starter culture maintained?

Answer 28

Through regular feeding to sustain microbial activity.

Question 29

What role do microbial enzymes play in food processing?

Answer 29

They break down food components to improve product quality

Question 30

How do microbes contribute to cheese making

Answer 30

By fermenting milk sugars and proteins to create different types of cheeses.