Tag: food spoilage, adulteration and preservation

Food poisoning as the name suggests is a disease that results from the consumption of contaminated food. Botulism is the paralytic disease caused by consumption of improperly canned food contaminated with neurotoxins of Clostridium botulinum. Salmonella food poisoning is called as Salmonellosis. It occurs due to consumption of eggs, meat and poultry, and sometimes fruits and vegetables infected with Salmonella. Shigellosis is a type of food poisoning caused by infection with the Shigella bacterium. It is transmitted through contamination of salads, raw vegetables, milk and other dairy products, and poultry through the faecal-oral route. 

Food poisoning is the condition in which there are certain substances in the food consumed that results in infection. The food contaminated with bacteria, parasites and viruses are the main sources for causing food poisoning. When the food poisoning is caused by Shigella, the symptoms includes diarrhea, fever, intestinal cramps, etc. The antibiotics are used for treatment. The common antibiotic is ampicillin, bactrim or ceftriaxone. 

Food poisoning is the condition in which there are certain substances in the food consumed that results in infection. The food contaminated with bacteria, parasites and viruses are the main sources for causing food poisoning. The symptoms are vomiting, nausea, severe pain in the abdominal region, diarrhoea and dehydration, weakness, fatigue and damage to the nervous system. The symptoms can be treated with antibiotics. Ciprofloxacin, Rifaximin, Bactrim and loperamide are the common antibiotics. It is necessary to increase the fluid intake. Electrolytes solution is orally fed which helps in rehydration. 

Ethylene is a plant hormone. It is also called as ripening hormone as it is responsible for ripening of fruits. Fruit ripening is accompanied by increase rate of respiration. Due to increased respiration, complex carbohydrates are broken down into simpler sugars and cell wall becomes soft. Hence, apples are generally wrapped in waxed paper to slow down the ripening process. Wrapped apples have low respiration rate and prevent ethylene formation. 

A traditional car wax formula usually consists of a blend of carnauba wax, mixed with other waxes, such as beeswax, natural oils, and will sometimes also include petroleum distillates. Carnauba wax is a hard wax obtained from the leaves of a Brazilian palm tree which produces a glassy shine. Carnauba based waxes must be reapplied frequently in order to maintain shine. Beeswax is a durable wax found in honeycombs and used in car wax formulas to provide a protective barrier. Natural oils, such as linseed oil, are emollients use to provide added shine, luster, and protection, to the painted surface. Petroleum distillates are solvents derived from crude oil that make the wax easier to spread and to clean the paint.

Carbonmethylchitosan is the wax-like structure present on the apples like a coating structure. This wax coating is very important in apples because this coating maintains the freshness of apple for a long time is near about 6 to 8 months. This type of chitosan is made by treating the chitin shells and shrimps of other crustaceans with an alkaline substance like sodium hydroxide.
So, the correct option is '6 months'.