1. Statement 1: Botulism is more dangerous than Staphylococcus.
Statement 2: Botulism is encountered by humans only if they’ve eaten the toxin. The organism in itself is no harm. Staphylococcus needs air and grows on warm food only.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Both the statements are true.
2. Aisha comes back home after 4 days of travel and to her dismay finds out that her refrigerator has stopped working. Which among these food products is safe for consumption, based on the following assumptions: –
a) Meat had an off-odor
b) Fish had a slimy skin
c) Bananas and melons had an odor
d) None of the mentioned
Discussion
Explanation: According to the observations made, none of the food items were fit for consumption. Hence our sense organs can guide us a lot about food quality.
3. Statement 1: Pathogenic bacteria look, smell and taste perfectly normal.
Statement 2: To multiply, bacteria require warmth, food, moisture and time.
Which of the following holds true for statement 1 and statement 2 respectively?
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Pathogenic bacteria look, smell and taste perfectly normal. That’s how we end up consuming up them and getting infections. To multiply, bacteria require food, warmth, moisture and time. Hence, we should avoid subjecting prepared food for these conditions.
4. Given below are certain facts about food contamination by fungus. Which one of the statements is untrue?
a) Contamination by moulds/fungi is called Mycotoxin
b) The most common fungus toxin is Alpha toxin
c) Ergotin is a mycotoxin
d) None of the mentioned
Discussion
Explanation: All the statements are true.
5. Statement 1: Foreign objects entering food is called physical contamination of food.
Statement 2: Controlling moisture is the only precaution to be taken to prevent food contamination.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Foreign objects entering food is called physical contamination of food.
Controlling moisture is one of the precautions to be taken to prevent food contamination. Temperature, time and exposure to physical contaminants are other ways of infection
6. Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control.
Statement 2: Packaging materials also cause contamination.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Both the statements are true.
7. Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery.
Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Packaging materials should be sterilized and agricultural products should have sanitary precautions.
8. A substance intentionally added that affects the nature and quality of food is called _____
a) Food poison
b) Food adulterant
c) Food contaminant
d) Food material
Discussion
Explanation: A substance intentionally added that affects the nature and quality of food are called Food material
9. When do we say that food is adulterated under the PFA Act?
a) If it is obtained from a diseased animal
b) If spices are sold without their essence
c) If any ingredient is injurious to health
d) All of the mentioned
Discussion
Explanation: All the mentioned points are correct.
10. Statement 1: In the process of making certain oils, nickel is added as a catalyst.
Statement 2: Nickel is injurious for consumption.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Both the statements are true.