Q1. The maximum permissible level of Lead in Fruit Juices (including nectars; ready to drink) is ______ ppm by weight mg/kg or mg/L.

1. 0.00
2. 0.05
3. 0.10
4. 0.15

ANSWER: B. 0.05

• Explanation – The 2011 regulations set a lead limit of 1.0 ppm for the category of fruit and vegetable juices. According to the proposed draught, a comparable category of fruit juices (including nectars and ready-to-drinks) will be added to the existing list, with a suggested lead limit of 0.05 ppm. This may lead to a misunderstanding as to which limit the makers should adhere to. Similarly, the present law specifies a lead limit of 2.5 ppm for other similar meat products.

READ MORE – Food Science Technology Quiz (20-10-2021)

Q2. The maximum permissible level of Lead in Ice cream, iced lollies, and similar frozen confections is ____ ppm by weight mg/kg or mg/L?

1. 0.25
2. 0.50
3. 1.0
4. 2.0

ANSWER – C. 1.0

• Explanation: Lead is poisonous which may harm people of all ages and health conditions. Infants, young children, pregnant women, and their fetuses, and individuals with chronic health issues are all more sensitive to lead poisoning. Ice cream and other frozen treats have 1.00 parts per million of lead.

READ MORE – Food Science Technology Quiz (30-10-2021)

Q3. The maximum permissible level of Copper in packaged drinking water (other than mineral water), is ____ ppm by weight ( expressed as mg/ L).

1. 0.00
2. 0.05
3. 0.10
4. 0.15

ANSWER: B. 0.05

• Explanation: Copper is a naturally occurring metal that is used to produce a variety of items, including plumbing parts. As water runs through your home’s plumbing system, copper can contaminate your drinking water. Copper is necessary for good health, but too much may be detrimental.

READ MORE – Food Science Technology Quiz (10-11-2021)

Q4. The maximum permissible level of Total Aflatoxins in Spices is _____µg/kg?

1. 20.0
2. 30.0
3. 40.0
4. 50.0

ANSWER – B. 30.0

• Explanation – Spices are generally grown in humid and tropical climates, which create an ideal habitat for fungal development. The maximum limitations for AFs in spices have been set by Codex member nations. These limitations range from 1 g/kg in Honduras to 30 g/kg in the United States (India). Mycotoxins generated by the fungus Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius are known as aflatoxins. In humans and animals, these mycotoxins are teratogenic, mutagenic, and carcinogenic.

READ MORE – FOOD TECHNOLOGY (20/08/2021)

Q5. Remains of Pesticides and remain of veterinary drugs in the Food Products are expressed as?

1. Microbial load
2. Heavy metal load
3. Residue
4. All of the above

ANSWER: C. Residue

• Explanation: “Residues” are the traces of pesticides left in treated items or those left in animals by veterinary medications. When pesticides are administered correctly by Good Agricultural Practice, a maximum residue limit (MRL) is the highest level of pesticide residue that can be legally permitted in or on food or feed.

READ MORE – Food Science Technology Quiz (19-11-2021)

Connect with us on LinkedIn for future updates – Click Here