Q1. Define1. Natural preservatives: -
The naturally occurring food stuffs such as sugar, oiland apices which are used for preserving food are called natural preservatives.
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 bedeveloped having a preservative effect. Such products are called developedpreservatives.
5. Artificial preservatives:-
The synthetic chemicals that are used for thepreservation of food are called artificial preservatives.
6. Food poisoning:-
An acute illness resulting from the ingestion of foodcontaining 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 because1. The material should be non – reactive, non toxic and non corrosive so as toavoid spoilage of food.2. To maintain the quality of food, it depends upon the packaging material usedfor its packing.
2. Potable water must be used for foodstuffs.
Ans. Potable water must be used for food stuffs because1. 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 because1. 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 processingplants. (or)Food handlers should be hygienically clean.
Ans. A high standard of cleanliness must be maintained at food processing plantsbecause1. Most of the diseases and contamination of food is brought due to unhygienicconditions of the food handlers.