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Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Which of the following are commonly used as food preservatives?

  1. Boric acid and zinc phosphide

  2. Bleaching powder and chlorine compounds

  3. 2, 4-D and zinc phosphide

  4. Sodium benzoate and sodium metabisulphite
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Food preservatives are chemicals that are used to inhibit microbial growth in food. These chemicals are food additives and increase the shelf life of food. Sodium benzoate and sodium metabisulphite are the common food preservatives used in jams, jellies etc. Thus the correct answer is option D.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Which of the following is not paired correctly?

  1. Alexander Fleming - Penicillin

  2. Leeuwenhoek - Microscope

  3. Elic Metchnikoff - Phagocytes

  4. Louis Pasteur - Antiseptic
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Louis Pasteur is regarded as one of the greatest saviors of humanity and was responsible for the discovery of pasteurization. His pasteurization process concluded that all fermentable liquid could be prevented from a spoiling with a special heating treatment.

So, the correct option is 'Louis Pasteur - Antiseptic'.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Vinegar used as preservative for pickles, is _____ % aqueous solution of acetic acid.

  1. 1 to 2

  2. 5 to 8

  3. 25 to 30

  4. 100
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Commercial vinegar used for cooking and preserving pickles typically contains roughly 5 to 8 percent acetic acid by volume in an aqueous solution. Therefore, 5 to 8 is the correct range.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Heating milk at 65$^o$C followed by sudden cooling is known as

  1. Sterilization

  2. Preservation

  3. Pasteurization

  4. Fermentation
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Pasteurization is a heat treatment process where the milk is heated at 60-70$^0$C for 15 to 30 seconds and suddenly chilled and store. This method is used to kill the bacteria in liquid and foods and inhibits their further growth. It is named for the French scientist, Louis Pasteur, who gave this preservation technique in the 1860s.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Pasteurised milk is

  1. Sterile and will not turn sour

  2. Free from pathogenic bacteria

  3. Not free from bacteria

  4. Both A and B
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Pasteurization is the preservation technique of milk. It is used 

  1. To increase milk safety for the consumer by destroying disease-causing microorganisms (pathogens) that may be present in milk.
  2. To increase keeping the quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of milk.
Therefore, the correct answer is option D.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Pasteurization means_____________

  1. Vaccination of a baby against smallpox
  2. Sterilization in steam cooker at 100$^{\circ}$C
  3. Heating milk or other liquids to 60$^{\circ}$C to 70$^{\circ}$C for short duration

  4. A technique of curing people bitten by mad dogs
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Pasteurization is a heat treatment process where the milk is heated at 70$^0$C for 15 to 30 seconds and suddenly chilled and store. This method is used to kill the bacteria in liquid and foods and inhibits their further growth. It is named for the French scientist, Louis Pasteur, who gave this preservation technique in the 1860s. Thus, the correct answer is option C. 

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Food spoilage can be prevented by

  1. Heating of food

  2. Using chemicals

  3. Canning

  4. All of the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

When the food is not edible to humans or its quality of edibility becomes reduced is called as food spoilage and the food which get easily spoiled called as perishable food. Various external factors are responsible for the spoilage of food.

A number of methods of prevention can be used that can either totally prevent, delay, or otherwise reduce food spoilage such as the addition of chemical preservatives, refrigeration, Freezing, boiling of foods above the danger zone (140$^{\circ}$F/58$^{\circ}$C) for over 24 hours and canning of food can preserve food for a particularly long period of time. Thus, the correct answer is option D.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Which of the following diseases has incubation period less than one week?

  1. Tuberculosis

  2. Leprosy

  3. Influenza

  4. Food poisoning
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

The time between the infection in the host by a pathogen and the host begins to show symptoms is called as the incubation period. Some diseases have rapid incubation period whereas some have a longer period of incubation. food poisoning is the infection caused by the ingestion of spoiled food, has very rapid incubation period i.e., less than one week.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Pasteurised milk is______________

  1. Sterile and will not turn sour

  2. Free from pathogenic bacteria

  3. Not free from bacteria

  4. Both A and B
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
  • Pasteurization is a process of heating food, which is usually a liquid, to a specific temperature for a predefined length of time and then immediately cooling it after it is removed from the heat. 
  • Raw milk is milk from cows, sheep, or goats that has not been pasteurized to kill harmful bacteria. 
  • This raw, unpasteurized milk can carry dangerous bacteria such as Salmonella, E. coli, and Listeria, which are responsible for causing numerous foodborne illnesses.
  •  Pasteurization makes sure milk is safe to drink by killing any bacteria and also helps to prolong its shelf life.
  •  The process of pasteurization involves heating milk to 71.7°C for at least 15 seconds. Once the milk has been heated, it is then cooled very quickly to less than 3°C.