Q1. In cold sterilization, one million rad will increase the temperature of food by about?

1. 1°C
2. 2°C
3. 3°C
4. 4°C

ANSWER – B. 2°C

• Explanation: Food is subjected to ionizing radiation during the irradiation process, which can modify bacteria DNA without altering food quality. Irradiation targeted specifically at bacteria has piqued popular interest. Microorganisms are destroyed by gamma rays (ionizing radiations) or high-speed electrons in this method. The rad is the unit of absorbed radiation (is the energy absorption of 100 ergs per gram). Because one million rad raises the temperature of food by around 2°C, the irradiation technique is also known as cold sterilization.

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Q2. _______ can make pork and beef free of tapeworms and Trichinella.

1. Irradiation
2. Drying
3. Freezing
4. Canning

ANSWER: A. Irradiation

• Explanation: Consumer microbiological risk is not increased by irradiation technology. Low-level irradiation stops potatoes, onions, and carrots from germinating, delaying ripening by modulating metabolic processes. Irradiation can eliminate tapeworms and Trichinella from pigs and cattle, as well as reduce granary losses caused by insect infestation. Aside from the numerous apparent advantages of irradiation over traditional procedures. However, its use to food for human consumption requires several health-related approvals.

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Q3.  ________ technique is named after Blaise Pascal who worked on the effects of pressure on various fluids).

1. Irradiation
2. HPP
3. Freeze-drying
4. Dehydrofreezing

ANSWER: B. HPP

• Explanation – HPP has the potential to be a safe and revolutionary approach for preserving and sterilizing food and food items that have been treated under extreme pressure. Certain microbes and enzymes in the meal are inactivated during this process. This technique (also known as Pascalization) was named after Blaise Pascal (a 17th-century French scholar who studied the effects of pressure on various fluids), in which a pressure of more than 50,000 pounds per square inch (340 MPa) is applied for 15 minutes to inactivate microorganisms.

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Q4. ________ is a test for the occurrence of microbes in liquids.

1. Homogenous immunoassay
2. Heterogeneous immunoassay
3. Dip slides
4. Both A and B

ANSWER: C. Dip slides

• Explanation:  A dip-slide is a liquid-based test for the presence of microorganisms. In liquid-based systems, this test is most typically employed to monitor and observe the microbial activity. The dip slide test consists of a sterile culture medium (selective or non-selective) on a plastic carrier that is dipped into the liquid or surface to be investigated, then returned to its original container for incubation.

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Q5. An example of Class I preservative is?

1. Salt
2. Nitrite
3. Sulphites
4. Benzoates

ANSWER: A. Salt

• Explanation – Natural preservatives, also known as class I preservatives, are compounds that exist naturally and can thus be employed freely at home. Salt, sugar, alcohol, vinegar, syrup, spices, edible oil, and honey are examples of ingredients that do not require caution when used.

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