This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Food Contamination and Hazards”.
1. Alisha noticed that fruits after ripening lived shorter than fresh vegetables. Which of the sentences pertaining to the above observation are correct?
a) Her observation was wrong
b) Fruits have old cells as they were not meant to be survived by nature
c) They can heal wounds
d) They can live longer
View Answer
Explanation: Alisha’s observation was right. Fruits have old cells as they were not meant to be survived by nature. They’re incapable of healing themselves and hence cannot heal wounds.
2. The storage of prepared food in ____ areas in the ____ of oxygen creates conditions for ____ Which option best fits the above sentence?
a) Cold, presence, Purification
b) Warm, absence, Putrefaction
c) Cold, presence, Putrefaction
d) Warm, absence, Purification
View Answer
Explanation: The storage of prepared food in warm areas in the absence of oxygen creates conditions for Putrefaction.
3. Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?
a) When milk is exposed to sun, it losses Vitamin B-2
b) Unless refrigerated immediately, meat losses Vitamin C
c) Fats and oil in cold conditions, get spoilt
d) Microorganisms are a major threat to the food industry
View Answer
Explanation: Fats and oil in warm conditions, get spoilt.
4. Which of the following is NOT a process wherein the food becomes toxin before ingestion?
a) Botulism
b) Staphylococcus
c) Bacterial Intoxication
d) Bacterial infection
View Answer
Explanation: Bacterial infection takes place when a bacteria consumed by the human body grows in it and becomes a toxin inside. All the other three refer to bacteria becoming toxin before ingestion.
5. 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
View Answer
Explanation: Both the statements are true.
6. 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
View Answer
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.
7. 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
View Answer
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.
8. 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
View Answer
Explanation: All the statements are true.
9. 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
View Answer
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.
10. 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
View Answer
Explanation: Both the statements are true.
11. 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
View Answer
Explanation: Packaging materials should be sterilized and agricultural products should have sanitary precautions.
Sanfoundry Global Education & Learning Series – Food Engineering.
To practice all areas of Food Engineering, here is complete set of 1000+ Multiple Choice Questions and Answers.
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