20.Irraduation of a food is q method to preserve food by increasing its shelf life and kill the harmful microorganisms. They don't change the color, texture,ripens fruits earlier, appearance of the food products.These radiation are nor left behind after the irradiation hence totally radioactive free and sage to use.It does not change the nutritional value of the food products to a greater extent apart from a portion of the vitamin B groups loss .
Ans:Vitamin loss is comparable to that of of other food preservative methods
21.Produce refers to the vegetables and the fruits recievd from the agricultural ground directly and labelled on the product. There are chance for presence of illness causing organism, contaminated by touch with ground pr whatever the material used in the farm to grow .Hence rinsing is the best method to remove any contamination from it .It reduce the contamination by about 10 percentage.
Ans:Rinsing fresh produce will remove all contaminants that may be on the service.
QUESTION 20 Which of the following is true about the effect of irradiation on the quality...
The FDA has approved food irradiation for all of the following EXCEPT: Group of answer choices meat. poultry. fresh fruits. dairy foods. fresh vegetables. The food category associated with the largest number of foodborne disease outbreak-associated illnesses is: Group of answer choices dairy. eggs. poultry. fish/shellfish. vegetables. What recommendation does the FDA make regarding consuming raw fish? Group of answer choices The FDA recommends avoiding raw and undercooked fish. The FDA recommends for those who consume raw and undercooked fish...
ent MY UTEP Dashboard ] Take Test: Exam 4 . Chapters × Q Nutrition Chapter 12 blackboardlearn.utep.edu/webapps/assessment/take/launch,jsp?course.assessment id- 137223,18cou A8P 7-9 flashcard.... Create a New Stu...https://openstaxc...QuizStar www.edmondsch. QUESTION 67 Comprehension-Level Multiple-Choice Items Nitrites are commonly found in what food? 0 a. diet soft drinks Ob. snack foods ○c.hot dogs d. grilled meat O e. fresh grapes QUESTION 68 Comprehension-Level Multiple-Choice Items Which of the following must be given careful attention when feeding the person with AIDS O a. soft foods...
Choose 1 of the 4 areas addressed below and discuss: the driver, one possible exposure, a related health outcome and impact : Vectors (mosquitoes, ticks, and fleas) can carry infective pathogens such as viruses, bacteria, and protozoa, which can be transferred from one host (carrier) to another. The seasonality, distribution, and prevalence of vector-borne diseases are influenced significantly by climate factors, primarily high and low temperature extremes and precipitation patterns. While climate variability and climate change both alter the transmission...
Food Microbiology Purpose To utilize the process of fermentation to make yogurt To describe organisms responsible for food borne illnesses and summarize a recent outbreak Introduction Microorganisms have been used for centuries for food preservation and to improve or change its taste. Evidence exists that yogurt, which is milk fermented by bacteria, has been around for over 4000 years. Today, many of the foods we eat are the result of microorganisms acting on foods for a specific and desired effect....
A. The abbreviation for Dietary Supplement Health and Education Act B. Advocates almost complete elimination of all carbohydrates for most Antibiotic Atkins diet people C. Every substance used in organic farming is evaluated and included on Botanical extract Certified organic this list D. Something prescribed for a patient, or taken by an individual, that contains no medicine, but is given for the positive psychological effect it may have because the patient/individual believes that he or she is receiving treatment diets...