Food Science

Food science Multiple Choice Questions 1.  Which of the bacteria can grow in alkaline pH? (A)  Lactobacilli (B)  Vibrio cholera (C)  Salmonella (D)  Staphylococcus ans (B) Vibrio cholera 2. The percentage fat constituent of double toned milk is (A) 0.5 (B) 1.5 (C) 3.0 (D) 4.5 ans (B) 1.5 3. Which solvent is commonly used to determine fat content (A) Ethyl alcohol (B) Hexane (C) Acetone (D) Benzene ans  (B) Hexane 4.Which of the following microorganisms is commonly known as ‘Pink Bread Mould‘ (A)  Neurospora (B)  Aspergillus (C)  Mucor  (D)  Rhizopus ans (A) Neurospora 5. If a product is said to be "Sugar Free" it contains how much sugar? (A) None (B) Less than 0.5 grams of sugar per serving (C) Less than 10.0 grams (D) Not more than 40 kcal per serving ans (B) Less than 0.5 grams of sugar per serving 6. Vitamin C and vitamin E, BHA and BHT, and sulfites are all (A) Flavour enhancer (B) Antimicrobial agent (C) Incidental food agent (D) Antioxidants ans ( D) Antioxidants 7. For

Three main types of cross-contamination: Food-to-food, Equipment-to-food, and People-to-food 1.  Food-to-food Adding contaminated foods to non-contaminated foods ends up in food-to-food cross-contamination. this permits harmful bacterium to unfold and populate. Raw, undercooked, or improperly washed food will harbor massive amounts of bacterium, like enterics, clostridium perfringens, Campylobacter, coccus aureus, E. coli, and Listeria monocytogenes — all of which may damage your health if consumed.Trusted supply Foods that cause the highest risk of microorganism contamination embrace leafy  greens, bean sprouts, leftover rice, unpasteurised milk, soft cheeses, and shop meats, furthermore as raw eggs, poultry, meat, and food. For example, adding unwashed, contaminated lettuce to a contemporary dish will contaminate the opposite ingredients. This was the case during a 2006 E. Coli eruption that affected seventy one Taco Bell customers. What’s a lot of, leftovers unbroken within the iceb

What is cross-contamination? Bacterial cross-contamination is defined as the transfer of bacteria or other microorganisms from one substance to another . Other types of cross-contamination include the transfer of food allergens, chemicals, or toxins. Trusted Source Many people assume that  food borne illness  is mostly caused by eating at restaurants, but there are many ways in which cross-contamination can occur, including; Trusted So Trusted Source primary food production — from plants and animals on farms during harvest or slaughter secondary food production — including food processing and manufacturing transportation of food storage of food distribution of food — grocery stores, farmer’s markets, and more food preparation and serving — at home, restaurants, and other food service operations Given that there are many points at which cross-contamination can occur, it’s important to learn about the different types and how you can prevent it.

Food Contamination Food contamination  is a commonly used term. However, only a few people are aware of the exact reasons for food contamination and its effects on your health.  When food items are not handled or cooked safely, the disease-causing organisms such as bacteria, parasites, and viruses result in food contamination. The disease-causing parasites produce toxins that may also lead to food intoxication. In addition, the presence of pesticides, certain cleaning compounds, contaminate the food. The common reasons for food contamination are: Improper storing, handling and preparing food Improperly cleaned or sanitized utensils Contamination by flies, cockroaches, insects, and pests Different Types of Food Contamination There are a number of reasons that can lead to  food contamination . However, food contamination falls under four different categories which are: Biological contamination Chemical contamination Physical contamination Cross-contamination Biological Contamination Biol

Vitamins Vitamins and minerals are substances that are found in foods we eat. Your body needs them to work properly, so you grow and develop just like you should. When it comes to vitamins, each one has a special role to play. For example: Vitamin D in milk helps your bones. Vitamin A in carrots helps you see at night. Vitamin C in oranges helps your body heal if you get a cut. B vitamins in whole grains help your body make energy from food. Vitamins Hang Out in Water and Fat There are two types of vitamins: fat soluble and water soluble When you eat foods that contain fat-soluble vitamins, the vitamins are stored in the fat tissues in your body and in your liver. They wait around in your body fat until your body needs them. Fat-soluble vitamins are happy to stay stored in your body for awhile — some stay for a few days, some for up to 6 months! Then, when it's time for them to be used, special carriers in your body take them to where they're needed. Vitamins A, D, E, and K ar

FOOD TECHNOLOGY Food technology is define as "the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food".

What is Food Science? The Institute of Food Technologists defines food science as " the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public". Food Science is still a relatively new and growing discipline, brought about principally as a response to the social changes happening in North America and different parts of the developed world. The food business, that originally provided only primary product for final preparation within the home, finds itself responding to market demands for additional refined, sophisticated, and convenient product. The demand for easy to organize, convenience foods, poses major scientific and technological challenges that can not be met while not highly trained scientists capable of understanding the complex chemistry/biochemistry of food systems and information of the