Tag: food spoilage, adulteration and preservation

Questions Related to food spoilage, adulteration and preservation

Bacterial blight of rice can be controlled by giving 'Hot Water' seed treatment at.

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. $43$ degrees C for $35$ mm

  2. $53$ degrees C for $30$ mm

  3. $59$ degrees C for $25$ mm

  4. $62$ degrees C for $20$ mm

Show answer
Correct Option: A

It is unwise to thaw meats

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. In a microwave oven

  2. In the refrigerator

  3. Under cool running water

  4. At room temperature

Show answer
Correct Option: D
Explanation:
Meat, poultry and their products are perishable food as they get easily spoiled. Thus, they must be kept at a safe temperature during thawing. They are safe indefinitely while frozen. Perishable foods should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours but at temperature 40 °F or below for safety of products.
Therefore, the correct answer is option D.

The main purpose of dehydration of food is ______________.

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. To increase the microbial activity

  2. To decrease the microbial activity

  3. To reduce the moisture content

  4. Both B and C

Show answer
Correct Option: D
Explanation:
Dehydration is an ancient technique of level preservative which is performed by extracting moisture hence inhibiting the growth of microorganisms which may lead to several diseases.
Thus decreasing microbial activity and reducing the moisture content.

Drying of food mainly inhibits the growth of _____________.

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. Bacteria

  2. Yeast

  3. Mould

  4. All of the above

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Correct Option: D

Which of the following food preservation technique is mainly used to decrease the moisture content of the food?

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. Pasteurization

  2. Sterlization

  3. Dessication/ Drying

  4. None of the above

Show answer
Correct Option: C
Explanation:
Desiccation is also known as drying or dehydration. This is an ancient technique of food preservation in which food is dried thus initiating the growth of bacteria, yeast and moulds through the removal of water.

The cheapest method of protecting food grains from the attack of fungi to

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. Burying in the ground

  2. Spraying with insecticide

  3. Drying in sunlight

  4. Furnigation

Show answer
Correct Option: C
Explanation:

The improved solar energy treatment (ISET), which consisted of soaking of seeds in water (1:1 w/v) in a galvanized tub tightly covered with a transparent polythene sheet during September for 6 h (08.00-14.00 h) and keeping the seeds under the sun, was most effective, providing more than 96% control of loose smut, 73.64% control of Karnal bunt, and complete control of flag smut. The treatment had no adverse effects on seed germination. 

So, the correct option is C. (Drying in sunlight )

Fruit, meat and milk are preserved at room temperature by the process of

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. Pasteurisation

  2. Fridge

  3. Dehydration

  4. Vernalisation

Show answer
Correct Option: C
Explanation:

There are various methods of preserving the food items. These methods include Pasterurisation (high temperature), Fridge (low temperature), dehydration (drying), etc. Fruit, meat and milk can be preserved at room temperature by the process of dehydration. This is the most easiest and oldest method of preservation. In this, the water or moisture is removed from the food. This inhibits the growth of microorganisms and increases the shelf life of food. Vernalisation is a process of induction of flowering process in plants by exposure to the prolonged cold temperature.

Thus, the correct answer is 'Dehydration.'

Dehydration reduces the growth of bacteria because_______________________.

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. It destroys the protein

  2. It reduces the water which is required for bacterial activity

  3. It increases the acid content of the food

  4. All of the above

Show answer
Correct Option: B
Explanation:
Reduction of water intake in cells of bacteria presents their growth and germination of spores.
When water activity is decreased, the lag phase of bacteria is increased thus decreasing the growth rate on other hand.

Ancient methods of food preservation include

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. Pasteurizing and sterilizing

  2. Canning, blanching, and irradiating

  3. Freezing and boiling

  4. Drying, smoking, and fermenting

Show answer
Correct Option: D
Explanation:
Ages-old food preservation techniques include drying, smoking, cooling, freezing, fermenting, salting, pickling, and canning. Drying and smoking are one of the most ancient methods of food preservation. It works because it removes much of the food's water. Without adequate water, microorganisms cannot multiply and chemical activities greatly slow down. Prehistoric cave dwellers heat-dried meat and fish, which probably led to the development of smoking as another way to preserve these foods. Fermentation was particularly useful for people in southern climates, where cooling and freezing were not practical. When a food ferments, it produces acids that prevent the growth of organisms that cause spoilage. Grapes, rice, and barley were fermented into wine and beer by early people. Fermentation also was used to produce cheese and yogurt from milk.
Therefore, the correct answer is option D.

Apples are generally wrapped in waxed paper to

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

  1. Prevent sunlight for changing its colour

  2. Prevent aerobic respiration by checking the entry of $O _2$

  3. Prevent ethylene formation due to injury

  4. Make the apples look attractive

Show answer
Correct Option: B
Explanation:

Apples are wrapped with waxes after they are harvested to increase their shelf life till they reach the end consumer. The waxing process closes the pores present on the fruit preventing exchange of gases, thus reduced catabolism and senescence.

So, the correct answer is 'Prevent aerobic respiration by checking the entry of  $O _2$