MCQs on Food Adulteration

The enactment of adulterating food, contaminating food substances by the addition of some substances known as adulterants and the process is called adulteration. This is a major challenge in today’s time with the growing demand for food. Adulterants are typically food particles with very less to zero nutritional value added to food items to increase technical and economical benefits which can be reaped.

Prevention of Food Adulteration Act 

In India, FSSAI (Food Safety and Standards Authority of India) is the sole authority for food safety and regulation. The food safety and standards act (FSS) consolidates the prevention of food adulteration act, 1954. The act terms ‘adulterants’ as any material used for adulteration.

1. This method dehydrates microbial cells by plasmolysis thereby causing them to die

(a) Heating

(b) Smoking

(c) Pasteurization

(d) Sugaring

Answer: (d)

2. The full form of PFA is

(a) Prevention of Food Act

(b) Protection of Food Act

(c) Prevention of Food Adulteration Act

(d) None of the above is correct

Answer: (c)

3. The preservation of food through ‘Cold sterilization’ involves

(a) Dehydration

(b) Lyophilization

(c) Refrigeration

(d) Radiation

Answer: (d)

4. This is an example of biological hazard

(a) Cleaners

(b) Antibiotics

(c) Salmonella

(d) Dirt

Answer: (c)

5. Under the PFA Act, when is the food said to be adulterated

(a)if any ingredient is injurious to health

(b) if it is obtained from a diseased animal

(c) if spices are sold without their essence

(d) all of these

Answer: (d)

6. This statement about Potassium Bromate is/are true

1. Potassium Bromate is a category 2B carcinogen

2. Potassium Bromate increases dough strength, leads to higher rising and uniform finish to baked products

3. Food Safety and Standards Authority of India (FSSAI) allows them upto 50 parts per million

(a) 1,2

(b) 1,3

(c) 2,3

(d) All of these

Answer: (d)

7. HACCP stands for

(a) Physical, Chemical and Biological hazards

(b) Accurately monitoring food hygiene hazards

(c) Identifying CCPs, inclusive of procedure, location and process

(d) A systematic analysis of all steps and regular monitoring of control points

Answer: (d)

8. In cattle, this factor is critical that would lead to increased milk yield 

(a) Provision of ideal environmental conditions to cattle

(b) Hygiene and stringent cleanliness

(c) disease-resistant

(d) selection of good breeds

Answer: (d)

9. This step improves crops

(a) germplasm collection

(b) hybridization

(c) selection

(d) mutation breeding

Answer: (c)

10. This is an adulterant

(a) Pesticides

(b) Urea

(c) Iron filings in tea

(d) All of the above

Answer: (d)

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