Q1.

Define

1. Natural preservatives: - The naturally occurring food stuffs such as sugar, oil
and apices which are used for preserving food are called natural preservatives.

2. Asepsis:- Keeping out microorganisms from food is called asepsis.

3. Food spoilage:- The undesirable change in food which makes it unfit for
human consumption is called food spoilage.

4. Developed preservatives:- During certain processes, some products can be

developed having a preservative effect. Such products are called developed
preservatives.

5. Artificial preservatives:- The synthetic chemicals that are used for the
preservation of food are called artificial preservatives.

6. Food poisoning:- An acute illness resulting from the ingestion of food

containing poisonous substances are called food poisoning.

Q2. Give scientific reasons:-

1. Packaging material for food should be selected properly.

Ans. Packaging material for food should be selected properly because
1. The material should be non – reactive, non toxic and non corrosive so as to
avoid spoilage of food.
2. To maintain the quality of food, it depends upon the packaging material used
for its packing.

2. Potable water must be used for foodstuffs.

Ans. Potable water must be used for food stuffs because
1. Potable water is free from micro – organisms.
2. It does not contaminate the food.

3. Potatoes are irradiated before storing.

Ans. Potatoes are irradiated before storing because
1. Potatoes sprout during storage.
2. To avoid the potatoes from sprouting they are irradiated with gamma rays.

4. A high standard of cleanliness must be maintained at food processing

plants. (or)
Food handlers should be hygienically clean.
Ans. A high standard of cleanliness must be maintained at food processing plants
because
1. Most of the diseases and contamination of food is brought due to unhygienic
conditions of the food handlers.
2. Pathogens can be transmitted to other via the agency of food handlers.
3. Many communicable and contagious diseases are spread if food handlers do
not maintain health and hygiene.

5. Fruits and vegetables should not get bruised.

Ans. Fruits and vegetable should not get bruised because
1. Bruising facilitates the entry of micro – organisms.
2. They use the nutrients of food for their growth and activities there by decrease
the nutritive value.
3. They also release toxins, which contaminates the fruits and vegetables.

6. Milk should be preserved at low temperature.

Ans. Milk should be preserved at low temperature because
1. Low temperature treatment retards the chemical and enzymatic reactions.
2. It also slows down or stops the growth of micro – organisms.
3. Milk can remain fresh without contamination for a longer period if stored at low
temperature.

7. Combinations of different preservative methods are used for preserving

jams.
Ans. Combinations of different preservative methods are used for preserving
jams because.
1. Single method of preserving is not effective.
2. For preparing jam three methods are involved such as asepsis, use of high
temperature and use of preservative i.e. sugar.

8. Use of high temperature is essential for food preservation.

Ans. Use of high temperature is essential for food preservation because
1. The micro – organisms can be killed by using high temperature.
2. The enzymes present in food can also be inactivated by heating, boiling etc.

9. Use of low temperature is a method of food preservation.

Ans. Use of low temperature is a method of food preservation because.
1. Low temperature treatments are useful to retard chemical and enzymatic
reactions.
2. They are also useful to slow down or stop growth and activity of micro –
organisms.

10. Butter milk should not be kept in a brass vessel.

Ans. Butter milk should not be kept in brass vessel because,
1. Butter milk contains an organic acid called as lactic acid.
2. The lactic acid present in the buttermilk reacts with the brass vessel.
3. The chemical reaction brings about spoilage of butter milk, which is unfit for
consumption.

11. Cut meat should not be kept for long time.

Ans.
1. After slaughtering killing animals certain chemical changes takes place.
2. Degradation of glycogen continues to form intermediate product specially lactic
acid.
3. Lactic acid increases acidity of meat, which affects the nutritive value of the
foodstuffs. Hence, cut meat should not kept for longer time.

12. Groundnuts are stored for a longer period.

Ans.
1. They turn rancid and develop an undurable flavour in it.
2. This is due to chemical reaction in it. Hence, groundnuts are stored for a
longer period.

Q3. Answer the following in short.

1. List the extrinsic and intrinsic factors of spoilage in foodstuffs. Give one
example each.
Ans.
Extrinsic factors:-
1. Physical damage due to improper handling.
Example: If food is handled improperly while plucking, transporting, drying,
preserving etc. it may cause bruising after the tissues of food. It facilitates the
entry of micro organisms and insects in food.
2. Chemical reactions due to contact with metals.
Example:- Butter milk gets spoilt if kept in a brass vessel.
3. Micro Organisms
Example:- Yeast, bacteria etc. contaminate the food, which cause food poisoning.
4. Insects, rodents, birds and domestic animals.
Example: Fruits, vegetables and food gains are largely destroyed by insects,
rodents, birds and domestic animals. Such food becomes unfit for human
consumption.
Intrinsic Factors.
1. Enzymatic reactions:-
Example : Enzymes present in food starts degrading the food resulting into
spoilage of food.
2. Chemical Reactions
Examples:- Groundnuts stored for a longer period, they rancid and develop an
undurable flavour in it. This is due to chemical reaction in it.

2. Explain briefly different methods of food preservation.

Ans. The different methods of food preservation are as follows:
1. Asepsis or keeping out micro – organisms:- Foods are preserved by not
allowing the micro – organisms to come in contact with food. This is done by
keeping sanitation and hygiene related to food.
2. Removal of micro – organisms:- In this method micro – organisms are
removed by washing, trimming, filtration etc.
3. Maintenance of anaerobic conditions. :- An anaerobic condition can be created
by filling the container completely, evacuation of the unfilled space or the
replacement of the air by an inert gas. E.g. Canning of food.
4. Use of high temperature:- The micro – organisms can be killed by using high
temperature. The enzymes present in food can also be inactivated by high
temperature.
5. Use of Low temperature:- Low temperature is useful to retard chemical and
enzymatic reactions. They are also useful to slow down or stop growth and
activity of micro – organisms. E.g. use of refrigerator or cold storage for milk,
fruits, vegetables, meat etc.
6. Drying:- Preservation of food by sun – drying has been practiced for centuries.
It can also be done by using mechanical drier.
7. Use of chemical additives:- Some food stuffs are preserved by making use of
certain natural chemicals such as sugar, salt, oil spices and synthetic chemicals
such as sodium benzoate, citric acid, etc. During certain process some products
can be developed which act as preservatives. E.g. Acid during fermentation.
8. Irradiation:- Radiations of various frequencies are used to preserve food stuffs,
for example. To avoid sprouting of stored potatoes they are irradiated with
gamma rays.

Q3. Explain different ways of maintaining aseptic conditions of food

preservation.
Ans. The different ways of maintaining aseptic conditions of food preservation
are:
1. Maintenance of clean environment:- A high standard of cleanliness should be
maintained in the premises where food is harvested, stored, processed etc.
2. Cleanliness of food:- Foodstuffs may contain micro – organisms. Therefore,
they should be cleaned properly with clean water to minimize their contamination.
3. Cleanliness of food handlers:- A person who handles the food must maintain a
high standard of cleanliness. He should have the basic knowledge of the
principle of sanitation and hygiene.
4. Packaging material:- Packaging material for food should be non – reactive,
non – corrosive and non – toxic,, so that the food quality is maintained.
5. Cleanliness of equipments and utensils:- Equipments used in handling food
like choppers, knives, tongs, etc. Should be washed with hot water or sterilized.
6. Use of potable water:- Impure water may be a major cause of a source of
contamination, as it carries micro – organisms. Therefore clean water should be
used.
7. Safe disposal of leftover food and food waste:- Left over food should be
covered and stored in a cool dry place, preferably in a refrigerator. Food waste
like peels, seeds, bones etc. should be disposed off in garbage cans with lids.
The disposal of waste should be done with proper care.

4. What are preservatives? Describe its types?

Ans. Preservatives are chemical substances or food additives, which are added
to foodstuffs to increase their shelf life. Preservative play an important role in
food preservation inhabit the spoilage of food.
Preservatives are classified into the following groups.
1. Natural preservative:- The naturally occurring foodstuffs such as sugar, salt, oil
and spices which are used for preserving food are called natural preservatives.
For example, sugar is used for the preservation of jams.
2. Developed preservatives:- During certain processes some products can be
developed which act as preservatives. The products are called developed
preservatives, for example during fermentation acid is produced in foods which
act as a preservatives.
3. Artificial preservatives:- The synthetic chemicals that are used for the
preservation of food are called artificial preservatives. For example sodium
benzoate, citric acid are artificial preservatives.

5. Write the effects off consumption of spoilt foods.

Ans. The effects of consumption of spoilt foods are:-
1. The intensity of effect will depend on the type and number of micro –
organisms and consumer’s power.
2. It may also cause food poisoning which may cause certain disease due to
ingestion of toxic substances produced by micro – organisms.
3. There may be an infection produced by pathogenic micro – organisms carried
by the food. Sometimes this pathogenic micro – organisms may produce some
toxins.
4. There may be gastro – intestinal disturbance. Such as nausea, abdominal
pain, vomiting, diarrhoea. Other symptoms are headache, fever or chills,
muscular weakness, drowsiness etc.
5. Food poisoning may be a cause of death.

6. State how cleanliness of food handlers should be maintained.

Ans. The cleanliness of food handlers should be maintained by the following
ways.
1. Food handlers should be free from any communicable diseases.
2. They should maintain a high standard of personal hygiene.
3. They should undergo regular medical check up.
4. They should wear clean clothes.
5. They should avoid coughing, sneezing and spitting while at work.
6. They should avoid smoking or chewing of tobacco.
7. They should not touch his body parts such as hair, legs, feet while handling the
food.

7. Explain why food should not be exposed to moist air?

Ans.
1. If food is exposed to moist air, number of micro – organisms contaminate it.
2. They start multiplying itself.
3. They decrease the nutritive value of food.
4. Micro – organisms release some toxic substances and make food unfit for
consumption.
Hence food should not be exposed to moist air.

8. Explain what happens when meat is overcooked with a pinch of sodium

bicarbonate.
Ans. When meat is overcooked with a pinch of sodium bicarbonate, vitamins of B
complex and vitamin present tin meat get destroyed. As a result of this, the
nutritive quality of the food is affected. The meat is disintegrated and loss its
colour and flavour.

9. Explain, why fishes should not be used as food without salting?

Ans.
1. Salting of fishes is done to prevent its spoilage.
2. Salting of fishes is also done for preservation for a longer time.
3. If fishes are kept for a longer time they become stale and get contaminated.
4. Use of such contaminated fishes is harmful. Therefore, fishes should not be
used as food without salting.