AFS202 List of eExam Questions in the Bank

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Q1 One major undesirable physical change in food powders is the absorption of

Q2 Reactions involving endogenous enzymes exclude

Q3 Hermetically sealed and heat processed foods are generally regarded as __.

Q4 Food poisoning may occur as a consequence of non control of environmental leading to growth of spores from microorganisms

Q5 Poultry should be cooked even more than that, up to °C.

Q6 Food hygiene advice falls into these sections except

Q7 __is characterised by sudden appearance of abdominal pains, cramps, diarrhoea, fever and vomiting.

Q8 Typhoid fever is an acute infectious disease caused by the Salmonella .

Q9 Vibrio cholerae major means of infection is through the use of contaminated

Q10 The fatality rate from E. coli bacterium infection is per cent in children and the elderly.

Q11 Staphylococcus can give rise to more serious infections when the resistance of a tissue or the host is reduced.

Q12 Botulism bacterial can be isolated from the of persons with food-borne and infant botulism.

Q13 All these types of botulism which can cause food poision except

Q14 The ingestion of _naturally occurring poisons present in mushrooms, toadstools, fish and shellfish and other contaminants.

Q15 Food generally reserved for gastrointestinal disease resulting from bacterial contamination of foods.

Q16 Bleeding depletes the body of iron because each millilitre of contains 0.5 milligram of iron.

Q17 In the absence of adequate , the thyroid enlarges because of increased secretion of pituitary thyrotrophin.

Q18 Too much sodium causes _, an over accumulation of extra cellular fluid

Q19 Prolonged deficiency of _can cause changes in heart and skeletal muscle.

Q20 plays important roles in conjunction with calcium in bone and teeth formation

Q21 Food distribution plays a vital role in ensuring the availability of even the most basic foodstuffs.

Q22 Food refers specifically to the processing techniques that are used to keep food from spoiling.

Q23 Cartons and containers for shipping are usually made of corrugated __.

Q24 The advantage of glass as packaging material is that it is enabling the consumer to see the product inside.

Q25 Packaging help in maintaining the nutritional of food

Q26 Pure yeast cultures are grown in a medium of these except ,

Q27 Most cultivated yeasts belong to the genus Saccharomyces and is known as brewer's

Q28 Aspergillus niger is spore that germinates on contact with the moist surface of nonliving organic matter

Q29 __play a critical role in the recycling of minerals and carbon.

Q30 Glucose by _to produce Ethanol + Carbon Dioxide + Energy

Q31 Fungi are multicellular organism without that reproduces by spores

Q32 Microscopic organisms commonly encountered in food systems are and fungi

Q33 Fats -----→ Glycerol +

Q34 Glucose -----→ Carbon Dioxide +

Q35 Proteins ---------> Polypeptides + Peptides +

Q36 analysis concerns the determination of the relative amounts of such constituents.

Q37 Food is the study of the composition of foods, their properties and how they interact with each other and the environment

Q38 Food is the study of the physical, biological and chemical makeup of food.

Q39 For good and vitality, a range of micronutrients is needed in sufficient but not excessive quantities.

Q40 __anything eaten to satisfy appetite, meet physiological needs for growth, maintain all body processes

Q41 are foundmainly in grains, legumes and pulses, roots and tubers and some rhizomes

Q42 __are the most abundant single class of organic substances found in nature.

Q43 are a family of chemical compounds stored by plants and animals as a source of energy

Q44 There are about _common amino acids in most proteins

Q45 are essential structural and functional components of all living organisms.

Q46 _, found mostly in whole-grain cereals, vegetables and meats,

Q47 Riboflavin is a fluorescent yellow-green -soluble vitamin colour which plays a vital role in intermediary metabolism

Q48 __, the first B vitamin to be identified chemically in 1926, consists of a complex organic molecule containing a pyrimidine and a thiazole nucleus.

Q49 Vitamin chemically known as alpha tocopherol, is the most active of the group of tocopherols.

Q50 In children the defiency of vitamin D id known as

Q51 Dairy products, eggs and cod liver oil are good sources of vitamin __.

Q52 Vitamin A exists in a variety of forms, including __, which is currently considered the most active form.

Q53 are organic compounds that function mainly in enzyme systems to enhance the metabolism of proteins, carbohydrates, and fats.

Q54 High fibre diets lower blood cholesterol thereby reducing risk of diseases

Q55 Dietary fiber or roughage is the indigestible portion of food derived from

Q56 _occurs naturally in meats and drinking water and aids red blood cell formation

Q57 The only foods that contain appreciable amounts of fluoride are __and fish.

Q58 _functions in bone structure maintenance and increases the resistance of the enamel to erosion by acid

Q59 found mainly in lean meat, whole-grain breads and cereals, dried beans and seafood

Q60 Bleeding depletes the body of iron because each milliliter of blood contains milligram of iron.

Q61 ______ is a vital component of hemoglobin and also of certain respiratory enzymes.





Q62 Deficiency of ______results in muscle cramps, reduced appetite and mental apathy.





Q63 Excessive retention of magnesium can occur in renal disease and results in muscle weakness and ______.





Q64 ______ is important for maintaining the electrical potential in nerve and muscle cells.





Q65 _______ plays important roles in conjunction with calcium in bone and teeth formation





Q66 _____ regulates nervous excitability and muscle contraction





Q67 The chemical energy of the body is stored in "high energy phosphate“ compounds known as _____.





Q68 The body's requirements for ______ are generally met by eating or drinking dairy products





Q69 Minerals play a vital role in the acid-base equilibrium of the body, and thus regulate the_____ of the blood





Q70 Minerals are classified as major or _____ depending on the body’s requirements





Q71 _____temperature preservation methods prolong shelf life of many foods by reducing growth rate of micro-organisms





Q72 Pasteurisation is temperature dependent thereby giving two methods of HTST/_______





Q73 One of the negative effct of irradiation on food is ______





Q74 Milk can be converted into______ to extend the shelf life.





Q75 _______ is a method to increase shelf life of fresh fish in the absence of power for freezing the fish.





Q76 The product that is made from fermented cereal is known is _____





Q77 ______ are red pigment fruit rich in Vitamin A, B,C and minerals like Fe, Na, K





Q78 Fermentation results in breakdown of complex organic matter into simpler one through _______





Q79 _____ packaging is used extensively by the meat industry to keep quality fresh meat and extend shelf life





Q80 ______ atmosphere is a process where gaseous environment is modified to a desired level





Q81 ______atmospheres where the normal composition of air around a food material is changedat the point of packing





Q82 ______ method involves the application of super heated steam to food in steam jackets





Q83 ______ method is used in malt drink where caramelisation is desirable





Q84 ______of moist food is the partial removal of water from a food item, giving rise to a syrup-like product





Q85 Methods employed in moisture reduction in food include ______ and dehydration





Q86 Pathogenic micro-organism thrive in the presence of _______





Q87 Achieve sterility of food through _________





Q88 Extend shelf-life and inhibits sprouting through ________





Q89 Reduce spoilage organisms through ________





Q90 Collision of radiation with______ resulting in ejection of electrons





Q91 _______control of food borne non-spore forming pathogenic bacteria.





Q92 High ______ radiation commonly used in food industry are Cobalt-60 (60Co )





Q93 _______ is the process of heating in order to alter the odour, flavour texture and digestibility of food components





Q94 ______ refers to brief immersion of fruits, vegetables in boiling water at temperatures close to 1000C for two to five minutes





Q95 Chemicals and ______ are used to achieve sterilization





Q96 ______ is the application of heat to a food product to destroy pathogenic micro-organisms





Q97 _______processing methods include Pasteurization , Sterilization , Tyndallisation amongst others.





Q98 Example og high temperature for food processing does not include





Q99 _______used to preserve food from spoilage and to extend its shelf life.





Q100 Food_______ is caused by agents in food and environments where they are grown , harvested, processed, stored and consumed





Q101 Wash hands before handling different food will prevent _____ contamination





Q102 Food to Food contamination is contaminated by bacteria from other ______.





Q103 __________harbour salmonella which is associated with food-borne infections in human





Q104 Cross contamination is the contamination of food product from ____ sources.





Q105 Insectinfectation causes reduction in __________ quality and considerable economic loss.





Q106 Food ______ leads to food poisoning





Q107 Rats and mice carry _________-producing organisms on their feet or in their intestinal tracts.





Q108 Food _______ increases the quantity of the commodity but reduces it quality





Q109 Presence of insects and insects’ excreta in packaged foods render products _________





Q110 Food is contaminated by _____ from different sources during preparation and storage





Q111 Rats is the carrier of the danderous deases affacting human called ______ fever.





Q112 Sources of food contamination include air, water and ______





Q113 Insects grow satisfactorily in food whose moisture content is less than ______%.





Q114 Changes that occur during food handling, __________ and storage leads to deterioration in food.





Q115 Warm humid environment promotes ______growth.





Q116 ________parameters are properties of the storage environment that affect both the food and their microorganisms.





Q117 ________ factors are inherent part of the food capable of causing spoilage from within





Q118 The prevailing conditions within the food item and around it dictates the rate of ________.





Q119 Agricultural product spoided upon storage, injuries sustained during ________ amongst others.





Q120 Food is susceptible to deterioration and spoilage over time because of the effect of the ________state of the agricultural product upon storage,





Q121 One major undesirable physical change in food powders is the absorption of

Q122 Reactions involving endogenous enzymes exclude

Q123 Hermetically sealed and heat processed foods are generally regarded as __.

Q124 Food poisoning may occur as a consequence of non control of environmental leading to growth of spores from microorganisms

Q125 Poultry should be cooked even more than that, up to °C.

Q126 Food hygiene advice falls into these sections except

Q127 __is characterised by sudden appearance of abdominal pains, cramps, diarrhoea, fever and vomiting.

Q128 Typhoid fever is an acute infectious disease caused by the Salmonella .

Q129 Vibrio cholerae major means of infection is through the use of contaminated

Q130 The fatality rate from E. coli bacterium infection is per cent in children and the elderly.

Q131 Staphylococcus can give rise to more serious infections when the resistance of a tissue or the host is reduced.

Q132 Botulism bacterial can be isolated from the of persons with food-borne and infant botulism.

Q133 All these types of botulism which can cause food poision except

Q134 The ingestion of _naturally occurring poisons present in mushrooms, toadstools, fish and shellfish and other contaminants.

Q135 Food generally reserved for gastrointestinal disease resulting from bacterial contamination of foods.

Q136 Bleeding depletes the body of iron because each millilitre of contains 0.5 milligram of iron.

Q137 In the absence of adequate , the thyroid enlarges because of increased secretion of pituitary thyrotrophin.

Q138 Too much sodium causes _, an over accumulation of extra cellular fluid

Q139 Prolonged deficiency of _can cause changes in heart and skeletal muscle.

Q140 plays important roles in conjunction with calcium in bone and teeth formation

Q141 Food distribution plays a vital role in ensuring the availability of even the most basic foodstuffs.

Q142 Food refers specifically to the processing techniques that are used to keep food from spoiling.

Q143 Cartons and containers for shipping are usually made of corrugated __.

Q144 The advantage of glass as packaging material is that it is enabling the consumer to see the product inside.

Q145 Packaging help in maintaining the nutritional of food

Q146 Pure yeast cultures are grown in a medium of these except ,

Q147 Most cultivated yeasts belong to the genus Saccharomyces and is known as brewer's

Q148 Aspergillus niger is spore that germinates on contact with the moist surface of nonliving organic matter

Q149 __play a critical role in the recycling of minerals and carbon.

Q150 Glucose by _to produce Ethanol + Carbon Dioxide + Energy

Q151 Fungi are multicellular organism without that reproduces by spores

Q152 Microscopic organisms commonly encountered in food systems are and fungi

Q153 Fats -----→ Glycerol +

Q154 Glucose -----→ Carbon Dioxide +

Q155 Proteins ---------> Polypeptides + Peptides +

Q156 analysis concerns the determination of the relative amounts of such constituents.

Q157 Food is the study of the composition of foods, their properties and how they interact with each other and the environment

Q158 Food is the study of the physical, biological and chemical makeup of food.

Q159 For good and vitality, a range of micronutrients is needed in sufficient but not excessive quantities.

Q160 __anything eaten to satisfy appetite, meet physiological needs for growth, maintain all body processes

Q161 are foundmainly in grains, legumes and pulses, roots and tubers and some rhizomes

Q162 __are the most abundant single class of organic substances found in nature.

Q163 are a family of chemical compounds stored by plants and animals as a source of energy

Q164 There are about _common amino acids in most proteins

Q165 are essential structural and functional components of all living organisms.

Q166 _, found mostly in whole-grain cereals, vegetables and meats,

Q167 Riboflavin is a fluorescent yellow-green -soluble vitamin colour which plays a vital role in intermediary metabolism

Q168 __, the first B vitamin to be identified chemically in 1926, consists of a complex organic molecule containing a pyrimidine and a thiazole nucleus.

Q169 Vitamin chemically known as alpha tocopherol, is the most active of the group of tocopherols.

Q170 In children the defiency of vitamin D id known as

Q171 Dairy products, eggs and cod liver oil are good sources of vitamin __.

Q172 Vitamin A exists in a variety of forms, including __, which is currently considered the most active form.

Q173 are organic compounds that function mainly in enzyme systems to enhance the metabolism of proteins, carbohydrates, and fats.

Q174 High fibre diets lower blood cholesterol thereby reducing risk of diseases

Q175 Dietary fiber or roughage is the indigestible portion of food derived from

Q176 _occurs naturally in meats and drinking water and aids red blood cell formation

Q177 The only foods that contain appreciable amounts of fluoride are __and fish.

Q178 _functions in bone structure maintenance and increases the resistance of the enamel to erosion by acid

Q179 found mainly in lean meat, whole-grain breads and cereals, dried beans and seafood

Q180 Bleeding depletes the body of iron because each milliliter of blood contains milligram of iron.

Q181 ______ is a vital component of hemoglobin and also of certain respiratory enzymes.





Q182 Deficiency of ______results in muscle cramps, reduced appetite and mental apathy.





Q183 Excessive retention of magnesium can occur in renal disease and results in muscle weakness and ______.





Q184 ______ is important for maintaining the electrical potential in nerve and muscle cells.





Q185 _______ plays important roles in conjunction with calcium in bone and teeth formation





Q186 _____ regulates nervous excitability and muscle contraction





Q187 The chemical energy of the body is stored in "high energy phosphate“ compounds known as _____.





Q188 The body's requirements for ______ are generally met by eating or drinking dairy products





Q189 Minerals play a vital role in the acid-base equilibrium of the body, and thus regulate the_____ of the blood





Q190 Minerals are classified as major or _____ depending on the body’s requirements





Q191 _____temperature preservation methods prolong shelf life of many foods by reducing growth rate of micro-organisms





Q192 Pasteurisation is temperature dependent thereby giving two methods of HTST/_______





Q193 One of the negative effct of irradiation on food is ______





Q194 Milk can be converted into______ to extend the shelf life.





Q195 _______ is a method to increase shelf life of fresh fish in the absence of power for freezing the fish.





Q196 The product that is made from fermented cereal is known is _____





Q197 ______ are red pigment fruit rich in Vitamin A, B,C and minerals like Fe, Na, K





Q198 Fermentation results in breakdown of complex organic matter into simpler one through _______





Q199 _____ packaging is used extensively by the meat industry to keep quality fresh meat and extend shelf life





Q200 ______ atmosphere is a process where gaseous environment is modified to a desired level





Q201 ______atmospheres where the normal composition of air around a food material is changedat the point of packing





Q202 ______ method involves the application of super heated steam to food in steam jackets





Q203 ______ method is used in malt drink where caramelisation is desirable





Q204 ______of moist food is the partial removal of water from a food item, giving rise to a syrup-like product





Q205 Methods employed in moisture reduction in food include ______ and dehydration





Q206 Pathogenic micro-organism thrive in the presence of _______





Q207 Achieve sterility of food through _________





Q208 Extend shelf-life and inhibits sprouting through ________





Q209 Reduce spoilage organisms through ________





Q210 Collision of radiation with______ resulting in ejection of electrons





Q211 _______control of food borne non-spore forming pathogenic bacteria.





Q212 High ______ radiation commonly used in food industry are Cobalt-60 (60Co )





Q213 _______ is the process of heating in order to alter the odour, flavour texture and digestibility of food components





Q214 ______ refers to brief immersion of fruits, vegetables in boiling water at temperatures close to 1000C for two to five minutes





Q215 Chemicals and ______ are used to achieve sterilization





Q216 ______ is the application of heat to a food product to destroy pathogenic micro-organisms





Q217 _______processing methods include Pasteurization , Sterilization , Tyndallisation amongst others.





Q218 Example og high temperature for food processing does not include





Q219 _______used to preserve food from spoilage and to extend its shelf life.





Q220 Food_______ is caused by agents in food and environments where they are grown , harvested, processed, stored and consumed





Q221 Wash hands before handling different food will prevent _____ contamination





Q222 Food to Food contamination is contaminated by bacteria from other ______.





Q223 __________harbour salmonella which is associated with food-borne infections in human





Q224 Cross contamination is the contamination of food product from ____ sources.





Q225 Insectinfectation causes reduction in __________ quality and considerable economic loss.





Q226 Food ______ leads to food poisoning





Q227 Rats and mice carry _________-producing organisms on their feet or in their intestinal tracts.





Q228 Food _______ increases the quantity of the commodity but reduces it quality





Q229 Presence of insects and insects’ excreta in packaged foods render products _________





Q230 Food is contaminated by _____ from different sources during preparation and storage





Q231 Rats is the carrier of the danderous deases affacting human called ______ fever.





Q232 Sources of food contamination include air, water and ______





Q233 Insects grow satisfactorily in food whose moisture content is less than ______%.





Q234 Changes that occur during food handling, __________ and storage leads to deterioration in food.





Q235 Warm humid environment promotes ______growth.





Q236 ________parameters are properties of the storage environment that affect both the food and their microorganisms.





Q237 ________ factors are inherent part of the food capable of causing spoilage from within





Q238 The prevailing conditions within the food item and around it dictates the rate of ________.





Q239 Agricultural product spoided upon storage, injuries sustained during ________ amongst others.





Q240 Food is susceptible to deterioration and spoilage over time because of the effect of the ________state of the agricultural product upon storage,





Q241 One major undesirable physical change in food powders is the absorption of

Q242 Reactions involving endogenous enzymes exclude

Q243 Hermetically sealed and heat processed foods are generally regarded as __.

Q244 Food poisoning may occur as a consequence of non control of environmental leading to growth of spores from microorganisms

Q245 Poultry should be cooked even more than that, up to °C.

Q246 Food hygiene advice falls into these sections except

Q247 __is characterised by sudden appearance of abdominal pains, cramps, diarrhoea, fever and vomiting.

Q248 Typhoid fever is an acute infectious disease caused by the Salmonella .

Q249 Vibrio cholerae major means of infection is through the use of contaminated

Q250 The fatality rate from E. coli bacterium infection is per cent in children and the elderly.

Q251 Staphylococcus can give rise to more serious infections when the resistance of a tissue or the host is reduced.

Q252 Botulism bacterial can be isolated from the of persons with food-borne and infant botulism.

Q253 All these types of botulism which can cause food poision except

Q254 The ingestion of _naturally occurring poisons present in mushrooms, toadstools, fish and shellfish and other contaminants.

Q255 Food generally reserved for gastrointestinal disease resulting from bacterial contamination of foods.

Q256 Bleeding depletes the body of iron because each millilitre of contains 0.5 milligram of iron.

Q257 In the absence of adequate , the thyroid enlarges because of increased secretion of pituitary thyrotrophin.

Q258 Too much sodium causes _, an over accumulation of extra cellular fluid

Q259 Prolonged deficiency of _can cause changes in heart and skeletal muscle.

Q260 plays important roles in conjunction with calcium in bone and teeth formation

Q261 Food distribution plays a vital role in ensuring the availability of even the most basic foodstuffs.

Q262 Food refers specifically to the processing techniques that are used to keep food from spoiling.

Q263 Cartons and containers for shipping are usually made of corrugated __.

Q264 The advantage of glass as packaging material is that it is enabling the consumer to see the product inside.

Q265 Packaging help in maintaining the nutritional of food

Q266 Pure yeast cultures are grown in a medium of these except ,

Q267 Most cultivated yeasts belong to the genus Saccharomyces and is known as brewer's

Q268 Aspergillus niger is spore that germinates on contact with the moist surface of nonliving organic matter

Q269 __play a critical role in the recycling of minerals and carbon.

Q270 Glucose by _to produce Ethanol + Carbon Dioxide + Energy

Q271 Fungi are multicellular organism without that reproduces by spores

Q272 Microscopic organisms commonly encountered in food systems are and fungi

Q273 Fats -----→ Glycerol +

Q274 Glucose -----→ Carbon Dioxide +

Q275 Proteins ---------> Polypeptides + Peptides +

Q276 analysis concerns the determination of the relative amounts of such constituents.

Q277 Food is the study of the composition of foods, their properties and how they interact with each other and the environment

Q278 Food is the study of the physical, biological and chemical makeup of food.

Q279 For good and vitality, a range of micronutrients is needed in sufficient but not excessive quantities.

Q280 __anything eaten to satisfy appetite, meet physiological needs for growth, maintain all body processes

Q281 are foundmainly in grains, legumes and pulses, roots and tubers and some rhizomes

Q282 __are the most abundant single class of organic substances found in nature.

Q283 are a family of chemical compounds stored by plants and animals as a source of energy

Q284 There are about _common amino acids in most proteins

Q285 are essential structural and functional components of all living organisms.

Q286 _, found mostly in whole-grain cereals, vegetables and meats,

Q287 Riboflavin is a fluorescent yellow-green -soluble vitamin colour which plays a vital role in intermediary metabolism

Q288 __, the first B vitamin to be identified chemically in 1926, consists of a complex organic molecule containing a pyrimidine and a thiazole nucleus.

Q289 Vitamin chemically known as alpha tocopherol, is the most active of the group of tocopherols.

Q290 In children the defiency of vitamin D id known as

Q291 Dairy products, eggs and cod liver oil are good sources of vitamin __.

Q292 Vitamin A exists in a variety of forms, including __, which is currently considered the most active form.

Q293 are organic compounds that function mainly in enzyme systems to enhance the metabolism of proteins, carbohydrates, and fats.

Q294 High fibre diets lower blood cholesterol thereby reducing risk of diseases

Q295 Dietary fiber or roughage is the indigestible portion of food derived from

Q296 _occurs naturally in meats and drinking water and aids red blood cell formation

Q297 The only foods that contain appreciable amounts of fluoride are __and fish.

Q298 _functions in bone structure maintenance and increases the resistance of the enamel to erosion by acid

Q299 found mainly in lean meat, whole-grain breads and cereals, dried beans and seafood

Q300 Bleeding depletes the body of iron because each milliliter of blood contains milligram of iron.

Q301 ______ is a vital component of hemoglobin and also of certain respiratory enzymes.





Q302 Deficiency of ______results in muscle cramps, reduced appetite and mental apathy.





Q303 Excessive retention of magnesium can occur in renal disease and results in muscle weakness and ______.





Q304 ______ is important for maintaining the electrical potential in nerve and muscle cells.





Q305 _______ plays important roles in conjunction with calcium in bone and teeth formation





Q306 _____ regulates nervous excitability and muscle contraction





Q307 The chemical energy of the body is stored in "high energy phosphate“ compounds known as _____.





Q308 The body's requirements for ______ are generally met by eating or drinking dairy products





Q309 Minerals play a vital role in the acid-base equilibrium of the body, and thus regulate the_____ of the blood





Q310 Minerals are classified as major or _____ depending on the body’s requirements





Q311 _____temperature preservation methods prolong shelf life of many foods by reducing growth rate of micro-organisms





Q312 Pasteurisation is temperature dependent thereby giving two methods of HTST/_______





Q313 One of the negative effct of irradiation on food is ______





Q314 Milk can be converted into______ to extend the shelf life.





Q315 _______ is a method to increase shelf life of fresh fish in the absence of power for freezing the fish.





Q316 The product that is made from fermented cereal is known is _____





Q317 ______ are red pigment fruit rich in Vitamin A, B,C and minerals like Fe, Na, K





Q318 Fermentation results in breakdown of complex organic matter into simpler one through _______





Q319 _____ packaging is used extensively by the meat industry to keep quality fresh meat and extend shelf life





Q320 ______ atmosphere is a process where gaseous environment is modified to a desired level





Q321 ______atmospheres where the normal composition of air around a food material is changedat the point of packing





Q322 ______ method involves the application of super heated steam to food in steam jackets





Q323 ______ method is used in malt drink where caramelisation is desirable





Q324 ______of moist food is the partial removal of water from a food item, giving rise to a syrup-like product





Q325 Methods employed in moisture reduction in food include ______ and dehydration





Q326 Pathogenic micro-organism thrive in the presence of _______





Q327 Achieve sterility of food through _________





Q328 Extend shelf-life and inhibits sprouting through ________





Q329 Reduce spoilage organisms through ________





Q330 Collision of radiation with______ resulting in ejection of electrons





Q331 _______control of food borne non-spore forming pathogenic bacteria.





Q332 High ______ radiation commonly used in food industry are Cobalt-60 (60Co )





Q333 _______ is the process of heating in order to alter the odour, flavour texture and digestibility of food components





Q334 ______ refers to brief immersion of fruits, vegetables in boiling water at temperatures close to 1000C for two to five minutes





Q335 Chemicals and ______ are used to achieve sterilization





Q336 ______ is the application of heat to a food product to destroy pathogenic micro-organisms





Q337 _______processing methods include Pasteurization , Sterilization , Tyndallisation amongst others.





Q338 Example og high temperature for food processing does not include





Q339 _______used to preserve food from spoilage and to extend its shelf life.





Q340 Food_______ is caused by agents in food and environments where they are grown , harvested, processed, stored and consumed





Q341 Wash hands before handling different food will prevent _____ contamination





Q342 Food to Food contamination is contaminated by bacteria from other ______.





Q343 __________harbour salmonella which is associated with food-borne infections in human





Q344 Cross contamination is the contamination of food product from ____ sources.





Q345 Insectinfectation causes reduction in __________ quality and considerable economic loss.





Q346 Food ______ leads to food poisoning





Q347 Rats and mice carry _________-producing organisms on their feet or in their intestinal tracts.





Q348 Food _______ increases the quantity of the commodity but reduces it quality





Q349 Presence of insects and insects’ excreta in packaged foods render products _________





Q350 Food is contaminated by _____ from different sources during preparation and storage





Q351 Rats is the carrier of the danderous deases affacting human called ______ fever.





Q352 Sources of food contamination include air, water and ______





Q353 Insects grow satisfactorily in food whose moisture content is less than ______%.





Q354 Changes that occur during food handling, __________ and storage leads to deterioration in food.





Q355 Warm humid environment promotes ______growth.





Q356 ________parameters are properties of the storage environment that affect both the food and their microorganisms.





Q357 ________ factors are inherent part of the food capable of causing spoilage from within





Q358 The prevailing conditions within the food item and around it dictates the rate of ________.





Q359 Agricultural product spoided upon storage, injuries sustained during ________ amongst others.





Q360 Food is susceptible to deterioration and spoilage over time because of the effect of the ________state of the agricultural product upon storage,