Recent questions tagged food-safety

Match the toxins in Column I with their respective sources in Column II.$$\begin{array}{|ll|ll|}\hline & \textbf{Column I} && \textbf{Column II} \\ \hline P.& \text{Aflat...

Which one of the following statements regarding Hazard Analysis Critical Control Point $\text{(HACCP)}$ plan is NOT correct?HACCP is a management tool for ensuring food s...

\begin{tabular}{|l|l|}Q.135 & \begin{tabular}{l}The time required for stipulated destruction of a microbial population at a given \\temperature is\end{tabular} \\\hline& ...

\begin{tabular}{l|l|}\begin{tabular}{l}Q.143 \\Identify the Gram + ve bacteria responsible for causing food borne diseases among \\the followings\end{tabular} \\\hline& C...

Q. 151 If $\mathrm{D}_{10}$ for Salmonella in egg yolk is $0.75 \mathrm{kGy}$, calculate the radiation dose in kGy (rounded off to 2 decimal places) required for reducing...