Enzyme Technology Questions and Answers – Safety and Regulatory Aspects of Enzyme Use

This set of Enzyme Technology Multiple Choice Questions & Answers (MCQs) focuses on “Safety and Regulatory Aspects of Enzyme Use”.

1. The enzyme company will not be in contact with the customer through which of the following individuals?
a) Salespeople
b) Technical sales people and managers
c) Lab and pilot plant scientist
d) Friends
View Answer

Answer: d
Explanation: The enzyme company will not be in contact with the customer through friends. But they can be in contact with customers through the following individuals:
• Salespeople: ensures that the supply continues and that the cost is mutually acceptable to both.
• Technical salespeople and managers: ensures that their product is performing up to specification and often leads to suggestions for the improvement of the process. They have to deal with the problems to do with the enzyme and should able to solve it themselves or may require the services of the third group, the laboratory or pilot plant scientists.
• Laboratory and pilot plant scientists: will spend some time trouble-shooting as and when necessary.
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2. Which of the following is not a potential hazard arising from the chemical nature and source of enzymes?
a) Allergenicity
b) Residual microbiological activity
c) Catalysis
d) Chemical toxicity
View Answer

Answer: c
Explanation: Catalysis is not a potential hazard arising from the chemical nature and source of enzymes. But the hazards arising from the chemical nature and source of enzymes are as follows: allergenicity, activity-related toxicity, residual microbiological activity, and chemical toxicity.

3. Dry enzyme preparations have been replaced to a large extent by liquid preparations.
a) True
b) False
View Answer

Answer: a
Explanation: All enzymes are potential allergens and have potent effects if inhaled as a dust. If an individual has developed an immune response as a result of inhalation or skin contact with the enzyme, re-exposure will produce severe responses which may even become dangerous or fatal. Because of this, dry enzyme preparations are replaced with liquid preparations and sometimes they are deliberately made viscous to lower the formation of aerosol during handling. Hence the above statement is true.

4. Which of the following is not Generally Regarded as Safe (GRAS) by the FDA, USA?
a) Cannabidiol
b) Catalase
c) Papain
d) Trypsin
View Answer

Answer: a
Explanation: Cannabidiol not Generally Regarded as Safe (GRAS) by the FDA, USA. Whereas catalase, papain, trypsin is Generally Regarded as Safe (GRAS) by the FDA, USA. Other approved enzymes are α-amylase, β-amylase, bromelain, cellulase, ficin, α-galactosidase, glucoamylase, glucose isomerase, glucose oxidase, invertase, lactase, lipase, pectinase, pepsin and rennet.

5. Which of the following is not a basis for classifying enzymes as regarded by the Food Additives and Contaminants Committee (FACC) of the Ministry of Agriculture, UK?
a) Acceptable for use in food
b) There should be a market for the biosensor
c) Definite or probable toxicity and which ought not to be permitted for use in food
d) It is not possible to express an opinion as to their acceptability for use in food
View Answer

Answer: b
Explanation: The Food Additives and Contaminants Committee (FACC) of the Ministry of Agriculture, Fisheries and Food has classified enzymes into five classes based their safety for presence in the foods and use in their manufacture:
• Group A: Substances are acceptable for use in food.
• Group B: Substances are provisionally acceptable for use in food but about which further information must be made available within a specified time for review.
• Group C: Substances are permitted for use in food until adequate evidence of their safety has been provided to establish their acceptability.
• Group D: Substances are not to be permitted for use in food.
• Group E: Substances are not possible to express an opinion as to their acceptability for use in food.
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6. Group A: Substances are acceptable for use in food:: Group B: ____________
a) Substances are not to be permitted for use in food
b) Substances are not possible to express an opinion as to their acceptability for use in food
c) Substances are provisionally acceptable
d) Substances are permitted for use in food until adequate evidence of their safety has been provided to establish their acceptability
View Answer

Answer: c
Explanation: If group A suggest substances are acceptable for use in food, then group B suggest Substances are permitted for use in food until adequate evidence of their safety has been provided to establish their acceptability. This is according to the Food Additives and Contaminants Committee (FACC) of the Ministry of Agriculture, Fisheries and Food classification of enzymes into five classes based their safety for presence in the foods and use in their manufacture.

7. Group B: Substances are provisionally acceptable:: Group C: _________
a) Substances are permitted for use in food until adequate evidence of their safety has been provided to establish their acceptability
b) Substances are acceptable for use in food
c) Substances are not to be permitted for use in food
d) Substances are not possible to express an opinion as to their acceptability for use in food
View Answer

Answer: a
Explanation: According to the Food Additives and Contaminants Committee (FACC) of the Ministry of Agriculture, Fisheries and Food enzymes are distinguished into five classes based their safety for presence in the foods and use in their manufacture. This states that “if group B suggests substances are provisionally acceptable, then group C suggests substances are permitted for use in food until adequate evidence of their safety has been provided to establish their acceptability.”

8. Pick the odd one out.
a) Bacillus subtilis
b) Aspergillus Niger
c) Mucor Javanicus
d) Bacillus Licheniformis
View Answer

Answer: d
Explanation: The Association of Microbial Food Enzyme Producers (AMFEP) has suggested subdivisions of the FACC’s group B into 3 groups. Bacillus Licheniformis belong to Class bin8 microorganisms which are accepted as harmless contaminants present in food. Bacillus subtilis, Aspergillus Niger, and Mucor Javanicus belong to Class ain8 microorganisms that have organisms which are traditionally been used in food or in food processing. Other belonging to this category are Aspergillus Oryzae, Rhizopus Oryzae, Saccharomyces cerevisiae, Kluyveromyces fragilis, Kluyveromyces lactis etc.

9. Which of the following does not belong Class bin8 microorganisms?
a) Bacillus Stearothermophilus
b) Bacillus Coagulans
c) Trichoderma Reesei
d) Klebsiella Inaerogenes
View Answer

Answer: c
Explanation: Bacillus Stearothermophilus, Bacillus Licheniformis, Bacillus coagulans, and Klebsiella inaerogenes belongs to class bin8 microorganisms as suggested by the Association of Microbial Food Enzyme Producers (AMFEP). Whereas Trichoderma Reesei belongs to Class cin8 microorganisms.
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10. Pick the odd one out.
a) Mucor miehei
b) Rhizopus Oryzae
c) Streptomyces albus
d) Penicillium emersonii
View Answer

Answer: b
Explanation: Rhizopus Oryzae belongs to class ain8 microorganisms which are traditionally used in food or in food processing. Class cin8 microorganisms are those which are not included in Classes a and b and includes the following: Mucor miehei, Streptomyces albus, Trichoderma reesei, Actinoplanes missouriensis, and Penicillium emersonii.

Sanfoundry Global Education & Learning Series – Enzyme Technology.

To practice all areas of Enzyme Technology, here is complete set of 1000+ Multiple Choice Questions and Answers.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter