Tag: food spoilage and adulteration

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Questions Related to food spoilage and adulteration

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

All living organisms are killed by heat treatment known as_____________

  1. Pasteurisation

  2. Immunity

  3. Sterilisation

  4. Autoimmunity
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation
Sterilisation is a technique to prolong the shelf life of foods. In general the food products are heated to 110 to 135°C for about 15 to 20 minutes. For some canned products they are heated for up to one hour. All micro-organisms are killed during this process. After sterilisation the product is free of germs and, if stored correctly, have a shelf life of several years. Heat-sensitive vitamins are destroyed for the benefit of a long shelf life. Taste and colour of the food are also affected by the heat. Sterilisation is used for foods like meat, poultry, vegetables, fruits and milk. 
Therefore, 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

Which of the following rot completely and do not smell ?

  1. Left over food

  2. Broken glass

  3. Aluminium wrapper

  4. Polythene bags
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

The correct answer is 'leftover food'

For anything to rot completely, the microorganisms present in the environment should be able to breakdown the material by the use of their enzymes. Leftover food is easily degraded by these enzymes whereas broken glass, aluminium wrappers and polythene bags don't rot because these enzymes cannot degrade them(or the enzyme action on these substances is so slow that rotting is insignificant)
So the correct option is A.

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

Mark the statement which is not true for sugar as preservative

  1. Sugar inhibits the growth of bacteria

  2. It protects the food from spoilage

  3. Squashes can't be prepared by sugar

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

Jams, jellies and squashes are preserved by sugar. Sugar reduces moisture content and inhibits the growth of bacteria.