5. FOOD SAFETY
Q. 1. Complete the following statement by
using the correct option from those given
below: (Irradiation, dehydration, paste urization, natural, chemical)
(1) Drying
the food grains from farms under the hot sun is called……………
(2)
Materials like milk are instantly cooled after heating up to a certain high
temperature
This
method of food preservation is called .............
(3)
Salt is a ............... type of food preservative.
(4)
Vinegar is a ................ type of food preservative.
Ans.
(1) dehydration (2) pasteurization (3) natural (4) chemical
Q. 2. Find the odd-man-out:
(1) Salt, Vinegar, Citric Acid, Sodium
benzoate
(2) Lakhi Dal, Brick dust, Metanyl yellow,
Turmeric powder
(3) Banana, Apple, Guava, Almond
(4) Storing, Freezing, Settling, Drying
Ans. (1) Salt (2) Turmeric powder (3) Almond
(4) Storing
Q. 3. Complete the chart below
Food Stult Adulterant
Answer (1) Turmeric powder - Metanyl yellow
(2) Black pepper -Seeds of papaya
(3) Rava- Iron filings
(4) Honey -Water of jiggery
Q. 4. What shall we do? (HOTS)
(1) There are vendors selling uncovered
sweetmeats in open places in the market.
Ans. The uncovered sweetmeats which are sold
on the road should never be eaten these are always infested with house-flies.
Such food is contaminated and is bad for health. according to Food Safety and
Standardization Act 2006, such vendors can be punished. therefore, a complaint
should be registered against such vendors with local Municipality. We must also
persuade other people to avoid such uncovered food.
(2) A pani-puriwalla' is serving the pani
puri with dirty hands.
Ans. We should make other people aware about
the possible effects of consuming dirty panipuri. We should also tell the pani
puriwalla' to clean his hands as he may infect many people with such
contamination
(3) We have purchased a large quantity of
fruits and vegetables.
Ans.
All the fruits and vegetables that have been purchased from the market, should be
cleaned by thorough washing. Then they should to wiped with a clean cloth. If
they are perishable they should be stored in refrigerator in a proper way. If
there is no refrigerator, then these should be kept in porous basket and
covered over with paper or clean cloth.
(4) We need to protect foodstuffs from pests
like rats, cockroaches, wall-lizards, etc.
Ans. The food stuffs should be stored in a
safe and clean place. The place of storage should be clean, protected and
covered. Keeping them in refrigerator or food cupboard is a better way of
protection.
Q. 5. Answer the following questions in your
own words:
(1)
How is milk pasteurized?
Ans.
The milk is heated up to 80 °C for 15 minutes and then cooled it quickly. This distroys
the microbes present in the milk and then it can be stored for a longer time.
(2) Why
should we not consume adulterated food materials?
Ans. Consuming
adulterated food may result into ill health. The various type of adulterations
affect our body in different ways... It may result into food poisoning or may
cause abdominal discomfort. Some adulterants may affect the functioning of some
organs. If contaminated food is consumed over a long period of time it may
cause cancer.
(3)
How does food spoilage occur? Which are the various factors spoiling the food?
Ans. Food spoilage occurs due to many reasons:
(1) The wrong and careless transportation of the food stuffs from the farm to
the customer can cause food spoilage (2) Improper handling, storage and
transportation leads to major spoilage. (3) Some food stuffs have intrinsic
factors which makes them perishable. Milk, meat etc. have acidic or alkaline
contents which get spoiled soon(4) Chemical reactions occur in the food. Some
are reactive to the metals and this results into production of harmful
compounds. (5) Micro organisms from surrounding air, water and land enter the
food and cause their deterioration Insects also attack and food and such
infested food is bad for health,
(4) What is meant by adulteration of food?
Ans. Adding cheaper substances of low quality
to the food to gain more profits is called food adulteration. The adulterants
are harmful for health and consuming such food is wrong.
Q. 6. Explain why this happens and suggest
possible remedies :
(1) Qualitative wastage of food.
Ans. (1) The deterioration of quality of the
food results into qualitative wastage. Following are the reason of qualitative
wastage of food. (2) Using wrong methods or protection of food. (3) Excess use
of food preservatives. (4) Over-cooking of food, washing the vegetable after
cutting them. (5) Mis-calculation of the time required to transport food from producers
to consumers. (6) Mis-handling of fruits like grapes and mangoes.
Remedies : (1) Finding out the factors that
are causing food spoilage (2) The wrong practices in the kitchen about storage
and cooking of food should be charged(3) power handling of the fruits and vegetables
while bringing them from market.
(2) The cooked rice is underdone.
Ans. When the sufficient water is not added
while cooking the rice, then it may remain underdone.
Remedy: The underdone rice may be steamed
again after adding some water it should be thrown away but consumed after
re-cooking it.
(3) The wheat that was bought is a bit moist.
Ans. The wheat bought from market may not
have been stored properly. During rainy season when there is humid atmosphere,
the wheat becomes damp. When the wheat is brought home, it may become damp due
to faulty transportation.
Remedy : The wheat should not be touched by
wet hand. It should be dried in sun for four to five times. Then the dried
wheat should be placed in clean, dry and airtight containers.
(4) The taste of yoghurt is too sour/slightly
bitter.
Ans. Yoghurt is set by using the culture of
previous curd. If this culture is bad.it may result into sour or bitter curd.
If the yoghurt is stored for a long time, it may turn sour or bitter. Storing
it at improper temperature also results into similar problem.
Remedy: Throw the bitter yoghurt. If sour, it
can be transformed into butter add sugar to it.
(5)
Cut fruits have turned black.
Ans. The chemical reactions start in the cut
fruits which make them black.
Remedy: The pieces of cut fruits should be
immediately stored in an air tight container Seasoning the fruits pieces with
slight sugar or salt also prevents the blackening.
Q. 7. Give reasons :
(1) Food remains safe at 5 °Celsius.
Ans. In cold temperature of 5 °Celsius the
reactions caused by micro-organism do not take place. Bacteria, fungi which
spoil the food are inactive at such less temperatures. Therefore, food stuffs
remain safe at this this temperature.
(2) Nowadays, food is served buffet style during
large gatherings.
Ans. Buffet style is introduced to prevent
the food wastage and save the food. People are expected to take the amount of
food that they can consume. The traditional method of serving the food results
into wastage and hence nowadays, food is served buffet style during large
gatherings.
