Q1.  Sterilization is a method of destruction of all microorganism using temperatures above ___________.

1. 60 degree C
2. 100 degree C
3. 80 degree C
4. 70 degree C

ANSWER – B. 100 degree C

• Explanation: The full eradication of microorganisms from an object or surface is referred to as sterilization. Microorganisms are sterilized when they are exposed to antimicrobial substances for a long period and under ideal conditions. Pasteurization is a sterilizing procedure used at temperatures below 100°C. All non-spore-producing microorganisms in milk are killed in this process by heating the milk to 63°C for 30 minutes (the holder method) or 73°C for 20 seconds (the flash method).

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Q2. UV radiation is considered a powerful bactericidal agent, with the most effective wavelength being about _________.

1. 280nm
2. 260nm
3. 200nm
4. D. 290nm

ANSWER:  B. 260nm

• Explanation: Unlike UV mercury lamps, which only produce one wavelength (254 nm), UV-LEDs can be programmed to emit specific wavelengths. The most efficient germicidal wavelength is between 260 and 265 nm, which is when DNA absorbs the most UV, and LEDs can be configured to produce these wavelengths.

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Q3. In India, which institute/center has done extensive R&D work on the preservation of food by radiation?

1. CDRI
2. BARC
3. NDRI
4. NEERI

ANSWER: B. BARC

• Explanation – The Department of Atomic Energy (DAE), in particular the Bhabha Atomic Research Centre (BARC), is conducting substantial research on the use of radiation processing to improve the shelf life of food goods. Irradiation is a very effective way to extend the shelf life of agricultural commodities. The produce, variety, and storage conditions all play a role in extending the shelf life of agricultural products. Irradiation and appropriate storage extend the shelf life of fresh agricultural produce significantly.

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Q4. HHP is potentially a safe and revolutionary method for preserving and sterilizing food or food products processed under __________.

1. Very high pressure
2. Very low pressure
3. Very low temperature
4. Very high temperature

ANSWER: A. Very high pressure

• Explanation: Pascalization, bridgmanization, high-pressure processing (HPP), or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food in which a product is treated under extremely high pressure, causing some microbes and enzymes in the food to become inactive. In some foods, PP might create unpleasant sensory changes. The denaturation of protein in foods like eggs can be seen visually.

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Q5.  _______________ an efficient method for removing microorganisms completely, but its use is limited to clearing liquids only such as soft drinks, alcoholic beverages, and water

1. Centrifugation
2. Filtration
3. Washing
4. Heating

ANSWER: B. Filtration

• Explanation – Filtration is the process of removing germs from a liquid or gas by passing it through a screen-like material with microscopic pores. Heat-sensitive items such as vaccines, enzymes, antibiotics, and some culture media are sterilized using this method. In operating rooms and burn units, high-efficiency particulate air filters (HEPA) are used to eliminate microorganisms from the air. Membrane filters are used in industry and research because of their uniform pore size.

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