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Food adulteration is the deliberate lowering of the quality of food provided for sale, either by the addition or substitution of inferior substances, or the omission of a valuable element.
The most prevalent adulterants that have been added are- Fruit ripening is accelerated by the addition of specific chemicals. Decomposed fruits and vegetables are mixed in with the excellent ones.To attract customers, certain natural and chemical colours are added. Clay, pebbles, stones, sand, and marble chips are added to grains, legumes, and other crops during the mixing process. To increase the weight or nature of the product, cheaper and inferior substances are mixed in whole or in part with the good ones. Adulteration is the illicit practise of increasing the number of high-quality products by introducing raw and other low-cost materials. Having this tainted food causes a variety of health problems, including specific nutrition deficiency diseases, kidney disorders, and organ system failure, including kidney failure.
1. Food adulteration is described as the activity of adulterating food or contaminating food ingredients by introducing a few compounds together referred to as the?
a) Adulterants
b) Decomposed
c) Nutrients
d) Consumption
Answer: a. Food Adulteration can be defined as the practice of adulterating food or contamination of food materials by adding a few substances which are collectively called the adulterants.
2. The addition of these adulterants lowers the ________ value of food.
a) Substance
b) Quality
c) Nutrients
d) Quantity
Answer: c. The use of these adulterants lowers the nutritional value of food while also contaminating it.
3. Which of the following is a coffee powder adulterant?
a) Water and starch powder
b) Artificial colouring agents
c) Dyes, chemical and Lead Chromate
d) Chicory, tamarind seeds powder
Answer: d. Diarrhoea is one of the harmful effects of coffee powder, which also contains chicory and tamarind seeds powder.
4. This approach uses plasmolysis to dehydrate microbial cells, causing them to perish.
a)Heating
b) Smoking
c) Pasteurisation
d) Sugaring
Answer: d. By plasmolysis, the sugaring process dehydrates microbial cells, causing them to perish.
5. The term “added substance” refers to a substance that is added with the goal of affecting the nature and quality of food.
a) Food poison
b) Food adulterant
c) Food material
d) Food contaminant
Answer: b. Food material is a substance that is added to food with the goal of affecting the nature and quality of the food.
6. PFA is abbreviated as
a) Prevention of Food Act
b) Protection of Food Act
c) Prevention of Food Adulteration Act
d) None of the above
Answer: c. PFA stands for Prevention of Food Adulteration Act in its entire form.
7. Which of these is a Honey Adulterant?
a) Washing soda, chalk powder.
b) Molasses, dextrose, sugar and corn syrups.
c) Pumpkin pulp, non-edible artificial colours, and flavours.
d) Cassia bark
Answer: b. Honey contains molasses, dextrose, sugar, and corn syrups, which can cause stomach problems.
8. When does the PFA Act say that food is adulterated?
a) If it is obtained from a diseased animal
b) If spices are sold without their essence
c) If any ingredient is injurious to health
d) All of the above
Ans : d. All of the above are true.
9. What is an example of a biological hazard?
a) Salmonella
b) Antibiotics
c) Cleaners
d) Dirt
Answer: a. Salmonella is an example of a biological hazard.
10. Adulterants are substances or low-quality goods that are intentionally added to food for economic or technical reasons.
a) Can be true or false
b) Cannot say
c) TRUE
d) FALSE
Answer: a. Adulterants are substances or low-quality goods that are intentionally added to food for economic or technical reasons. The addition of these adulterants lowers the nutritional value of food and also contaminates it, rendering it unfit for ingestion. These adulterants can be found in a variety of foods that we eat on a regular basis, such as dairy products, cereals, legumes, grains, meat, vegetables, fruits, oils, and drinks.
11. According to Section 3 of the Food Safety & Standards Act 2006, if a food item offered in the market contains any inferior or cheaper components, whether entirely or partially, that are harmful to one’s health, such products are referred to as “food articles.”
a) Sub-standard
b) Misbranded
c) Partly sub-standard
d) Unsafe
Answer: d. According to section 3 of the Food Safety and Standard Act 2006, the item is considered to be unsafe when the food item offered in the market contains harmful substances whether entirely or partially and are commonly referred to as “food particles”.
12. Which one of the following is a contaminant?
a).Urea
b).Pesticides
c). Iron filings in tea
d) All of the mentioned
Answer: d. Substances which are urea, pesticides, iron filings in tea etc are considered as one of the harmful substances for consumption especially for humans.
13. Adulteration occurs at what point in the process?
a) Producer
b) Distributor
c) Retailer
d) All of the mentioned
Answer: d. Adulteration occurs at each of the three steps.
14. What are the reasons for the addition of adulterants?
a) To extend the life of items. For instance, urea
b) To improve flavor color and appearance
c) To sell lesser quantity at the same price
d) All the mentioned
Answer: d. All of the above are reasons why adulterants are used in beverages.
15. Adulterant detection methods include_______
a) Visual tests
b) Chemical tests
c) Physical tests
d) All of the mentioned
Answer: d. Visual testing, chemical tests, and physical tests are all used to detect common adulterants.
16. ____ is a material that is added to food with the goal of changing its nature and quality.
a) Food poison
b) Food adulterant
c) Food contaminant
d) Food material
Answer: d. Food material is a substance that is added to food with the goal of affecting the nature and quality of the food.
17. This statement about Potassium Bromate is/are true
-
Potassium Bromate is a category 2B carcinogen
-
Potassium Bromate improves dough strength, resulting in faster rising and a more consistent finish on baked goods.
-
They are allowed up to 50 parts per million by the Food Safety and Standards Authority of India (FSSAI).
(a) 1,2
(b) 1,3
(c) 2,3
(d) All of these
Answer : d. Potassium Bromate is a 2B carcinogen which improves dough strength, resulting in faster rising and a more consistent finish on baked goods. Also, they are allowed up to 50 parts per million by the Food Safety and Standards Authority of India (FSSAI).
