Tag: food spoilage and adulteration

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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

Pasteurisation frees food stuffs of

  1. All bacteria

  2. All living organisms

  3. Vegetative forms of bacteria

  4. Vegetative forms of all pathogenic bacteria
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Pasteuriziation is the process of sterilization. In this, packaged and non-packaged food stuffs are heated with mild heat, that is 60$^o$C to 70$^o$C for short duration in order to eliminate pathogens and extend shelf-life. This process frees food stuffs of vegetative forms of all pathogenic bacteria. The process was first developed by Louis Pasteur in 1864.

Thus, the correct answer is 'Vegetative forms of all pathogenic bacteria.'

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

Sterilization by autoclaving is carried out to

  1. Kill bacteria and other pathogens

  2. Kill viruses

  3. Kill bacteria and enzymes

  4. Inactive enzymes
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Sterilization by autoclaving is carried out to kill bacteria and other pathogens present in the food, equipment, and materials. In this, a pressurized steam is applied with the heat of 121$^0$C for around 15–20 minutes to kill bacteria, spores, and other pathogens.

Thus, the correct answer is 'Kill bacteria and other pathogens.'

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

Pasteurization is carried out at

  1. $30^o$C for $20$ minutes
  2. $40^o$C for $30$ minutes
  3. $30^o$C for $60$ minutes
  4. $62^o$C for $30$ minutes
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

The 'batch' or 'vat' method of pasteurization involves heating milk to 62 degrees Celsius (or 145 degrees Fahrenheit) for 30 minutes.

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

In pasteurisation, milk and liquors are _______________.

  1. Super cooled to kill germs

  2. Super heated to kill germs

  3. Heated below boiling point for several hours

  4. Heated well below boiling point for 20-30 minutes.
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
Answer is option D "Heated well below boiling point for 20-30 minutes"
Pasteurization process eliminates pathogens and increase shelf-life of milk and liquids. Vat pasteurization process heats milk and liquids below boiling temperature for 20-30 minutes and is used primarily in the dairy industry for preparing milk for making starter cultures in the processing of cheese, yogurt, buttermilk and for pasteurizing some ice cream mixes.
Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Steaming of food may lead to___________.

  1. Change in colour

  2. Sterilization

  3. Preservation

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

Steaming is a moist-heat cooking method that can help sterilize food surfaces and contribute to preservation by killing microorganisms, thereby extending the shelf life of the food.

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 the reason for the preservation of food by boiling?

  1. High temperature kills the bacteria by denaturing the proteins

  2. It stops the chemical reaction

  3. It changes the colour of the food

  4. All of the above
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation
Option A is correct.
At high-temperature bacteria present in the food are killed. Also, it will not affect the quality of minerals present in the food.
But, there must be some temperature, like here more than $ 100^{\circ}c$ is required to kill the bacteria.
So, this method is mainly adopted everywhere. (i.e. Boiling)
Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

High temperature helps in the reduction of __________________.

  1. Food poisoning

  2. Nutritional quality

  3. Food texture

  4. None of the above
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

High-temperature processing is primarily used to kill harmful bacteria and pathogens, which significantly reduces the risk of food poisoning.

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

............. is the process which is used to make something free from bacteria.

  1. Fermentation

  2. Sterlization

  3. Condensation

  4. None of these
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation
Sterilization is a thermal process generally designed to destroy the stores of the bacterium (C. botulinum). As this microorganism can easily be grown under anaerobic condition producing the deadly toxin that causes botulism. So, it requires heating temperature greater than $ 100^{\circ}C $