List of top Food Science and Technology Questions on Food Safety asked in ICAR AIEEA (PG)

A characteristic cysteine loop in the structure of Enterotoxin is seen in the toxin produced by _______

The Environment ( Protection) Act 1986 the competent authority RCGM stands for _______

The correct sequence (Chronology) of introduction of following Organizations/Standards/Regulations.
(A).FAO
(B).WHO
(C).JECFA
(D).CAC

Which one of the following is an objective of Primary waste water treatment?

_______ are sexual spores of molds.

Which one of the following is not a pigmented bacterium?

Which one of the following statements is not true about the heat resistance of vegetative cells of bacteria?

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Bacillus cereus is a pathogenic bacterium
Reason (R) : As it causes foodborne diseases classified by the International Commission on Microbiological Specifications for Foods under moderate hazard.

Which one of the following does not belong to Enterobacteriaceae family?

_______ biochemical test is not used for identification of Salmonella.

Which preservatives are usually used for preservation of wine?
(A). Bisulfites
(B). Citric acid
(C). Diethyl pyrocarbonate
(D). Sorbic acid
Choose the correct answer from the options given below:

Examples of homoglycans and heteroglycans are ______.

The fermented fish product called Ngari is from ______.

Hemolytic enterotoxin (HBL), nonhemolytic enterotoxin (Nhe), and cytotoxin K (CytK) are produced by _______

The recommended selective culture media to detect Campylobacter jejuni is _______

The major pigments of black grape anthocyanins are _______

The primary treatment methods in meat industry effluent treatments reduce _______

The fermented fish product called Ngari is from _______

Vibrio parahaemolyticus can grow in _______ NaCl.

--------- is a spanish wine, matured at high temperature by placing the filled barrels for 3 to 4 months.

HACCP principles were introduced by which of the following organizations?

Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below:

____________ fish proteins are very important in making surimi.