Question

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

• (A) - (I), (B) - (II), (C) - (III), (D) - (IV)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)
• (A) - (I), (B) - (II), (C) - (IV), (D) - (III)
• (A) - (I), (B) - (IV), (C) - (III), (D) - (II)

Hint:

Remember the general rule for irradiation dosage: The smaller the target, the lower the dose needed. It takes a very low dose to stop a plant from sprouting. It takes a bit more to kill an insect. It takes a medium dose to kill bacteria. It takes a very high dose to kill the most resistant bacterial spores for complete sterilization.

Answer 1

The Correct Option is B

Step 1: Concept Overview:
Food irradiation involves exposing food to ionizing radiation, measured in kiloGrays (kGy). The kGy dose determines the effect, ranging from inhibiting processes to sterilization.
Step 3: Dose Level Details:
Irradiation doses are categorized as:
- Low Dose (<1 kGy): Used for sprout inhibition and insect control. - (A) 0.05-0.15 kGy: Specifically for (III) Sprout inhibition in tubers (e.g., potatoes, onions). - (D) 0.1-0.5 kGy: Used for (II) Insect disinfestation in grains, legumes, and fresh/dried fruits. - Medium Dose (1-10 kGy): Reduces spoilage organisms and eliminates non-spore-forming pathogens. - (C) 3.0-13 kGy: Includes the 3-10 kGy range for (I) Pathogen elimination (Radicidation) of {Salmonella} and {E. coli} in meat, poultry, and seafood. - High Dose (> 10 kGy): Achieves commercial sterilization. - (B) 35-60 kGy: Required for (IV) Food sterilization (Radappertization), creating shelf-stable products without refrigeration, often for specialized uses.
Step 4: Solution:
The correct matches are: (A)-(III), (B)-(IV), (C)-(I), and (D)-(II), corresponding to option (B).