Low dose irradiation has a potential to extend the shelf-life of cert – McqOptions

MCQOPTIONS

1.	Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.
A.	True
B.	False
Answer» B. False

Discussion

No Comment Found

Related MCQs

Statement 1: Freezing to temperatures of -20 deg C or lower reduces the radiation effects in the food.Statement 2: Sensitizing compounds or microorganisms to radiation will help fasten the process and make it more efficient.
Statement 1: The microbial deterioration of fresh fish is _____ by irradiation.Statement 2: The _____ of oxygen increases the sensitivity of vegetative bacteria to irradiation by two-three folds.
Which of the following is true with respect to irradiation for fresh fish?
Viruses can be eliminated by irradiation.
Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.
With respect to which of the following properties of food does food irradiation prove a disadvantage?
Statement 1: Very young chickens can also be irradiated. This is an advantage of irradiation.Statement 2: Which of the following is an example of ionizing radiation as a unit operation in the field of food and agriculture?
Which of the following is important in estimating decimal reduction dose (D value)?
Statement 1: Plastic films and other foils might get damaged due to irradiation.Statement 2: By increasing the radiation dose by a two-fold, the resistance of certain organisms to irradiation increases.
Container shape plays an important role for radiation source utilization.