Q1. Aflatoxins are produced by_____________.

1. Penicillium
2. Aspergillus
3. Rhizopus
4. Alternaria

ANSWER: B. Aspergillus

• Explanation – Aflatoxins are produced by Aspergillus. Aflatoxins are a group of poisons generated by a fungus that can be found on crops such as corn, peanuts, cottonseed, and tree nuts. Aflatoxin-producing fungi include Aspergillus flavus and Aspergillus parasiticus, both of which thrive in warm, humid climates.

READ MORE – Food Science & Technology Quiz (24-04-2022)

Q2. ________________which is commonly known as a liver fluke and infects various mammals.

1. Fasciola hepatica
2. Toxoplasma gondii
3. Taenia saginata
4. Entamoeba histolytica

ANSWER – A. Fasciola hepatica

• Explanation: Fasciola hepatica is a parasitic trematode (fluke or flatworm, a type of helminth) of the class Trematoda, phylum Platyhelminthes, sometimes known as the common liver fluke or sheep liver fluke. It affects the livers of different mammals, including humans, and is spread over the world by sheep and cattle.

READ MORE – Food Science & Technology Quiz (14-04-2022)

Q3. _________  fat in milk is required to make paneer comply with the FSSA standards.

1. 4-4.5%
2. 4.5-5.0%
3. 5-5.5%
4. 3.5-4%

ANSWER: B. 4.5-5.0%

• Explanation:  Buffalo milk paneer has a solid and spongy body with a close texture, whereas cow milk paneer has a soft and spongy body with a comparatively open texture. To manufacture paneer that meets FSSA criteria, milk must have a fat content of 4.5-5.0 percent. Buffalo milk is better for creating paneer than cow milk, particularly for cooking. The firm and rubbery body of buffalo milk paneer are due to a higher amount of casein and minerals (Ca, P).

READ MORE – Food Science & Technology Quiz (25-04-2022)

Q4. The common causative agent of amebiasis is _____________

1. E. histolytica
2. Toxoplasma gondii
3. Giardia intestinalis
4. Giardia intestinalis

ANSWER: A. E. histolytica

• Explanation – Entamoeba histolytica is the parasite that causes amebiasis. Anyone can be affected, but it is more common among persons who live in tropical places with poor sanitation. When seen under a microscope, some parasites might appear quite similar to E. histolytica, making diagnosis challenging.

READ MORE – Food Science & Technology Quiz (20-05-2022) 

Q5. The complete inactivation of polioviruses in water, milk, and yogurt requires HTST for _______ seconds.

1. 30
2. 50
3. 5
4. 10

ANSWER: A. 30

• Explanation – Only high-temperature heating, long-time pasteurization, and short-time pasteurization for 30 seconds were found to be effective in totally inactivating polioviruses found in water, milk, and yogurt. Pasteurization for 15 seconds and yogurt fermentation conditions did not result in complete poliovirus inactivation. Furthermore, polioviruses combined in milk or yogurt tolerated these processes with considerably smaller infectivity reductions than polioviruses in water. Regardless of the suspending medium, heating polioviruses at 55 degrees C for 30 minutes resulted in full inactivation.

READ MORE – Food Science & Technology Quiz (23-05-2022)

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