Question

Which of the following are correct?
(i) In canning, heating of food products is not required
(ii) Bacteria and fungi can't be active in absence of moisture.
(iii) Meat and fish are covered with dry salt to check the growth of bacteria.
(iv) At high-temperature fruits, eggs and meat can be stored for a long time.
(v) Use of oil and vinegar prevents spoilage of pickles.

• A. (i), (ii), (iii)
• B. (ii), (iii), (v)
• C. (iii), (iv), (v)
• D. (ii), (iii), (iv)

Answer 1

The correct option is B (ii), (iii), (v)

i) Canned foods are boiled in the can to kill all the bacteria and seal the can to prevent any new bacteria from getting in.

ii) Bacteria and fungi in the absence of moisture cannot grow rapidly as in the presence of moisture.

iii) The salt is a water absorbent. Hence, it removes water from any food as a result in the absence of water bacteria don't multiply and hence it acts as a preservative.

iv) Fruits, eggs, and meat can be stored for a long time at a very low temperature to avoid spoilage from microbes.

v) Use of oil and vinegar prevents spoilage of pickles because bacteria cannot live in such an environment.

• The correct answer is OPTION B.