Microbial Genetics

• The Seven Principles of the HACCP System:
• Established by the Codex Alimentarius Commission and NACMCF:

• Conduct a hazard analysis.
• Determine the Critical Control Points (CCPs).
• Establish critical limits for each CCP.
• Establish monitoring procedures for CCPs.
• Establish corrective actions.
  6. Establish verification procedures.
  7. Establish documentation and record-keeping systems.
  • Conclusion: 7 (Option 3).

• Establishment of the National Dairy Development Board (NDDB):
• Historical Milestone:
• Established in 1965 at Anand, Gujarat, by an Act of the Indian Parliament, with Dr. Verghese Kurien appointed as its founding Chairman.
• Envisioned by Prime Minister Lal Bahadur Shastri to replicate the Kaira District Cooperative Milk Producers' Union ('Amul Model') nationwide.
• Launched Operation Flood (1970), propelling India to become the world's leading milk producer.
• Conclusion: 1965 (Option 3).

Correct option: (3) 1965

• Methylene Blue Reduction Test (MBRT) in Milk Quality Control:
• Biochemical Principle:
• Dye reduction test measuring the metabolic activity and approximate bacterial load of raw milk.
• Proliferating bacteria consume dissolved oxygen, lowering redox potential ($E_h$), reducing the blue methylene blue dye to colorless leuko-methylene blue.
• Standard Grading:
• $\gt 5\text{ hours}$: Very Good ($\lt 2 \times 10^5\text{ CFU/mL}$).
• $3 - 4\text{ hours}$: Good ($2 \times 10^5 - 10^6\text{ CFU/mL}$).
• $1 - 2\text{ hours}$: Fair ($10^6 - 10^7\text{ CFU/mL}$).
• $\lt 30\text{ minutes}$: Poor ($\gt 10^7\text{ CFU/mL}$).
• Conclusion: Indication of bacterial load in milk (Option 1).

Correct option: (1) Indication of bacterial load in milk

• Indicator Organism for Food Handlers' Personal Hygiene:
• Staphylococcus aureus:
• Gram-positive coccus that colonizes human anterior nares, facial skin, hands, and hair ($30 - 50\%$ carrier rate in adults).
• Presence in pasteurized dairy or processed foods serves as the primary microbiological index of poor personnel hygiene and direct manual contamination by food processing personnel.
• Conclusion: Staphylococcus auerus (Option 3).

Correct option: (3) Staphylococcus auerus