Food Poisoning and Food Preservation

Q.

Difference between antibiotics and vaccines

Q.

Reason for why we find it difficult to prepare antiviral drug

Q. Who is the first person to prove experimentally that microorganisms could be killed by boiling?

1. Lazzaro Spallanzani
2. Edward Jenner
3. Ronald Ross
4. Alexander Flemming

Q.

Most of the preservatives are chemicals still we use them in our food to preserve .why?

Q. Mode of transmission of malaria is mainly through ______ .

1. Air
2. Water
3. Vector
4. Food

Q.

Which of the following are methods of food preservation?

1. Drying in the sun

2. Salting using dry salt

3. Storing in airtight containers

4. Addition of iodine solution

Q.

What per cent of moisture should be present in the food.

Q.

Does sterilization kill viruses?

Q.

Name the causative organism and vector of malaria.

Q. Which of the following organisms is responsible for causing malaria?

1. Paramecium
2. Toxoplasma
3. Plasmodium
4. Flavivirus

Q. Mango is a seasonal fruit, yet various mango products such as pickles are available offseason as well. It is possible that by addition of certain substances, such as salts, oil, etc. products can be prevented from being spoilt. How does the use of oil help to prevent the spoilage of pickles?

1. By preventing the growth of microbes.
2. By allowing the growth of microbes.
3. By supplying oxygen to microbes.
4. By providing nutrients to microbes.

Q. Assertion (A): Air-tight packed vegetables can get spoiled but air-tight packed dry fruits won't.
Reason (R): Moisture content favours microbial growth.

Choose the correct option.

1. Both A and R are true and R is the correct explanation of A
2. Both A and R are true but R is not the correct explanation of A
3. A is true but R is false
4. A is false but R is true

Q. Blood pressure is a non - communicable disease.

1. True
2. False

Q.

In order to take precautionary steps to control dengue, we must take measures to stop the breeding of

1. Anopheles mosquito

2. Fleas

3. Aedes mosquito

4. Fire ants

Q. Which among the following statement(s) is/are correct regarding sterilisation?

1. Invention of pasteurisation led to the invention of sterilisation process.
2. The materials are kept in a sterilisation chamber and are heated upto a very high temperature.
3. During operations surgeons use only sterilised instruments and other sterilised materials.
4. Both pasteurisation and sterilisation were discovered by Louis Pasteur.

Q. Which among the following is/are associated with food preservation?

1. Decreased shelf life
2. Air-tight sealing
3. Storage for future use
4. Prevention of decay or spoilage

Q.

The vector which transmits malaria-causing protozoan is :

1. Anopheles mosquito

2. Cockroach

3. Housefly

4. Aedes mosquito

Q. Pasteurisation is a process in which certain packaged and non-packaged foods are treated with heat and suddenly cooled to eliminate pathogens and extend shelf life. What is the temperature at which food is heated in this process?

1. 70° C
2. 100° C
3. 150°C
4. 200°C

Q.

Which of the following is not a communicable disease?

1. Influenza

2. Dengue

3. Cancer

4. Malaria

Q.

How pastuarisation is done?

Q. Which of the following is NOT a non-communicable disease?

1. Metabolic diseases

2. Deficiency diseases

3. Protozoan diseases

4. Genetic diseases

Q. Assertion :There is no chance of malaria to a man on the bite of male Anopheles mosquito. Reason: It carries a non-virulent strain of Plasmodium.

1. Both Assertion and Reason are correct and Reason is the correct explanation for Assertion.
2. Both Assertion and Reason are correct but Reason is not the correct explanation for Assertion.
3. Assertion is correct but Reason is incorrect.
4. Both Assertion and Reason are incorrect.

Q.

In order to control dengue, we must take measures to stop the breeding of

1. Anopheles mosquito

2. Fleas

3. Aedes mosquito
4. Fire ants

Q. Identify the food preservatives.

1. Dry salt
2. Sugar
3. Ketchup
4. Vinegar
5. Oil
6. Water
7. Brine
8. Yeast

Q. The given graph shows three methods of food preservation P, Q and R, which work on the principle that at particular temperature the growth of food spoiling microbes is adversely affected. Which of the following options is correct regarding this? ​

1. All of these​
2. Q is pasteurisation which preserves food for few days if stored in a cool place.
3. P is ultra-heat treatment in which food is heat sterilized and then stored in microbe-free container.​
4. R is freeze preservation which preserves food for longer when it is kept frozen.​

Q. Some microorganisms are very useful in our everyday life. They are used in preparation of medicines required to cure different diseases. Which of the following are useful products obtained from microorganisms?

1. Wine
2. Cheese
3. Yoghurt
4. Milk

Q. Identify the food items that look spoilt.

1. 
2. 
3. 
4. 

Q. People living near a pond infested with female Anopheles mosquitoes are more likely to get:

1. Chicken pox
2. Malaria
3. Dengue
4. Dysentery

Q.

1. a layer of oil is poured on the top of the pickles while bottled. give reason

2.in pasteurization the milk is boiled at 70 degree celcius followed by immediate cooling. evaluate the advantage of it.

Q. The definitive host in echinococcosis is

1. Man
2. Dog
3. Snail
4. Sheep