FSSAI TO / AD (Technical) Mock Test - 1 - Agriculture Exams MCQ

The full form of HTML is Hypertext Markup Language.

 Key Points

1.  HTML, in a full hypertext markup language, a formatting system for displaying material retrieved over the Internet.
2. Each retrieval unit is known as a Web page (from World Wide Web), and such pages frequently contain hypertext links that allow related pages to be retrieved.
3. HTML is the markup language for encoding Web pages.

Given:

Number of work completed by Rita and Meena = 10 days

Number of work completed by Rita alone = 15 days

Formula used:

Work = Efficiency × Time

Calculation:

LCM of 10 and 15 is 30

Efficiency of Rita and Meena = (30/10) = 3 units/day

Efficiency of Rita = (30/15) = 2 units/day

Efficiency of Meena = [30/(3 – 2)] units/day

⇒ (30/1) unit/day

⇒ 30 days

∴ The required time to complete the work by Meena is 30 days

The correct answer is Monitor.

Key Points

• Softcopy output is an output that is not produced on paper or some materials which can not be touched or carried for being shown to others.
• They are temporary in nature and vanish after use.
• Output display by a monitor is a softcopy output. 
  • Monitors are the most popular output devices used today for producing a soft copy output.
• The monitor is often called a visual display unit or visual display terminal. The two basic types of monitors used today are CRT and flat panel.​

​

Additional Information

• Daisy wheel printing
  • It is an impact printing technology invented in 1970 by Dr. Andrew Gabor at Diablo Data Systems.
  • It uses interchangeable pre-formed type elements, each with typically 96 glyphs, to generate high-quality output comparable to premium typewriters such as the IBM Selectric, but two to three times faster.​

• Plotter
  • It produces vector graphics drawings.
  • Plotters draw lines on paper using a pen, or in some applications, use a knife to cut a material like vinyl or leather. In the latter case, they are sometimes known as cutting plotters.​

• Laser printer
  • It is a type of printer that makes use of a laser beam to produce an image on the drum or you can say that it is a printer that makes use of a focused beam of light to transfer text and images onto paper.
  • It was first developed by Gary Starkweather at Xerox PARC in 1971. Laser printer makes use of laser technology for the printing of copies onto the paper.

The correct answer is Thumbnail.

Key Points

• A thumbnail is referred to as a graphical object which represents the miniature version of a page in MS Word 2016.
• The main job of the thumbnail is to identify a file by its contents.
• The user can click the thumbnail to open the specific file.

Additional Information

• The leading creators of MS Word software are Charles Simonyi and Richard Brodie, launched in 1983 under Microsoft corporation.
• Microsoft word is recognised as a word processor software which means that a user can rewrite, erase or modify a document as per the requirement.
• The documents created in MS Word are very high in quality. MS Word creates reports, stories, letters, resumes etc. 
• It allows users to edit or modify the new or existing document with colour or any other formats like bold, italic and underline. 
• The file extension used in Ms Word is .doc or .docx.

The correct answer is Second.

Key Points

• Second-generation computers (1955-1964) were made of transistors.
• The second generation of computers, which used transistors instead of vacuum tubes, were released in the late 1950s and early 1960s as interest in computer technology grew quickly.
• The second generation of computers, however, was entirely built using transistors rather than vacuum tubes.

Additional Information

Perimeter of a semicircle = πr + 2r

Hence, Option D is correct.

Process Control Block (PCB)

Process number: The PCB contains the unique identifier or process number assigned to the process by the operating system.

List of open files: The PCB includes a list of files that the process has currently opened. This list helps the operating system keep track of the files being accessed by the process.

Memory limits: The PCB stores information about the memory limits for the process, including the start and end addresses of the process's memory allocation.

Therefore, the correct answer is All of these, as all the given options are contained in the process control block.

 

The program that interacts with the inner part called kernel is known as Shell. Here is a detailed explanation:
Definition:
The Shell is a program that acts as an interface between the user and the operating system kernel. It allows users to interact with the operating system by executing commands and managing the system resources.
Key Points:
- The Shell provides a command-line interface (CLI) or a graphical user interface (GUI) for users to interact with the operating system.
- It interprets the commands entered by the user and executes them by communicating with the kernel.
- The Shell handles input/output redirection, command execution, file management, and other system operations.
- It provides features like command history, command completion, and scripting capabilities.
- Different operating systems have different types of shells, such as Bash (Bourne Again SHell) on Linux, PowerShell on Windows, and Terminal on macOS.
- The Shell also allows users to run scripts, which are sequences of commands stored in a file.
- It acts as an intermediary between the user and the kernel, translating user commands into instructions that the kernel can understand and execute.
Example:
Let's say a user wants to create a new directory. They can use the Shell by typing a command like "mkdir new_directory". The Shell will interpret this command and send a request to the kernel to create the directory. The kernel will then carry out the requested operation and inform the Shell of the result. The Shell will then display the appropriate message to the user.
Therefore, the correct answer is D: Shell.

Number of Hosts That Can Successfully Send Data Simultaneously on Ethernet
There are certain limitations to the number of hosts that can successfully send data simultaneously on Ethernet. The answer to this question is:
Answer: B. 2
Explanation:
Ethernet is a widely used technology for local area networks (LANs) and it uses a shared medium for communication. The number of hosts that can send data simultaneously on Ethernet is limited due to the following reasons:
1. Collision Domain: In Ethernet, all devices connected to the same network segment share the same collision domain. A collision occurs when two or more devices transmit data at the same time, resulting in data corruption. To avoid collisions, Ethernet uses a carrier sense multiple access with collision detection (CSMA/CD) mechanism. This means that only one device can successfully transmit data at a time, while others must wait for their turn.
2. Half-Duplex Mode: Ethernet operates in either half-duplex or full-duplex mode. In half-duplex mode, a device can either transmit or receive data at a given time, but not both simultaneously. Therefore, only two hosts can communicate at the same time - one sending and the other receiving.
3. Bandwidth Sharing: Ethernet shares the available bandwidth among all the connected devices. If multiple hosts try to transmit data simultaneously, the available bandwidth gets divided, resulting in lower throughput for each host. To ensure efficient data transmission, it is recommended to limit the number of hosts sending data simultaneously.
In summary, due to the collision domain, half-duplex mode, and bandwidth sharing, Ethernet allows only two hosts to successfully send data simultaneously.

The correct answer is Modified atmospheric.

The storage method in which the gas composition within the storage is not monitored or adjusted is called Modified atmospheric storage.

Key Points

• Modifying the internal atmosphere of packaging to improve the shelf-life of products.
• gas composition is initially modified but not continuously monitored.

Important Points

Modified O2 levels: Reduced respiration rate

• Modified CO2 levels: Decreased discoloration levels

Additional Information

•  Hypobaric storage
  • Involves cold storage of fruits under partial vacuum.
  • Temperature: as low as 80 and 40 millimeters of mercury.
  • This condition reduces ethylene production and respiration rates.
• Controlled atmospheric storage
  • The major innovation in the fruits and vegetables storage system.
  • The composition of gas in the storage affects the storage life.
  • Continuously controlled gas atmosphere.
  • Reduction of oxygen and increment of carbon dioxide.
  • In some cases, this involves the removal of ethylene and the addition of carbon monoxide

Confusion Points The answer will be Modified Atmospheric Storage because it typically involves some initial modification of the atmospheric composition in an airtight storage room, which changes further with time as a result of the respiratory activity of the fresh food and the growth of microorganisms. Here, no monitoring and adjusting take place.

In Controlled Atmospheric Storage, the gas composition inside a food storage room is continually monitored and adjusted to maintain the optimum concentration within quite close tolerances. 

0.1 N NaOH solution is a secondary standard solution because the accurate concentration of the base has been derived using a primary standard, the base is referred to as a secondary standard.

Key Points 

• Sodium hydroxides are unsuitable for use as primary standards because they absorb moisture and carbon dioxide from the atmosphere.

Additional Information 

•  A standard solution is a solution whose concentration is accurately known and can be prepared by dissolving the primary standard in a suitable solvent (Distilled water)
• Stock solution is highly concentrated solution. Examples of stock solutions are a five molar solution of NaCl
• A primary standard is a soluble solid compound that is very pure, with a consistent formula that does not change on exposure to the atmosphere, and has a relatively high molar mass. Example- (K2Cr2O7), Na2CO3 is used as the primary standard because it's solution's molarity remains constant for a very long period.
• A secondary standard is a solution of known concentration derived from a primary standard. Example- Sodium Hydroxide, KMnO4

​The correct answer is Fermentation.

Key Points

• The process of converting sugar into alcohol is called Fermentation.
• The mechanism by which sugar is converted into alcohol is called fermentation.
• Ethanol Fermentation is a biological process that converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as a side effect, also called alcoholic fermentation.
• To make sugar into alcohol, we need to put grains, fruits or vegetables through a process called fermentation, when yeast or bacteria react with the sugars in food - the by-products are ethanol and carbon dioxide.
• The Alcoholic fermentation converts one mole of glucose into two moles of ethanol and two moles of carbon dioxide, producing two moles of ATP in the process:
• The overall chemical formula for alcoholic fermentation is: C₆H₁₂O₆ → 2 C₂H₅OH + 2 CO₂

Additional Information

• Fermentation is an anaerobic process where even though oxygen is not available, energy can be released from glucose. Fermentation occurs in yeast cells and bacteria and also in the muscles of animals. It is an anaerobic pathway in which glucose is broken down.
• In 1857, Louis Pasteur was the scientist who discovered the fermentation process.
• Alcoholic fermentation is the process of using yeast to convert sugars into alcohol. Distillation is a process used to higher-ABV beverages from already-fermented base products. For example, the distillation of beer wort creates whiskey, while the distillation of wine produces brandy.
• Some more examples of fermentation are alcoholic beverages, bread, yoghurt, sauerkraut, apple cider vinegar, and kombucha.

FoSTaC is a training and capacity-building initiative for FBOs.

Key Points

FoSTaC:

1. Food Safety Training & Certification (FoSTaC) is a large-scale training program for food business operators.

2. All food businesses having Central Licences or State Licenses should have at least one trained and certified food safety supervisor for every 25 food-handlers or part thereof on all their promises.

3. The food safety supervisors will be certified & trained under FoSTaC. There are 16 courses in three levels, Basic, Advanced & Special.

  Additional Information

RUCO:

RUCO stands for Repurpose Used Cooking Oil 

• It is an ecosystem to facilitate the collection and modification of used cooking oil to biodiesel. 
• This initiative is launched by FSSAI.
• To diverse used cooking oil from the food value chain and curb current illegal procedures.

• RUCO helps promote a shift towards a circular economy model with health, environmental and economic benefits. 

 

Clean Street Food Hub:

• Every state has its own famous /unique food street which showcases its local and regional cuisines and is famous locally as well as tourist attraction points.
• To upgrade existing food streets across the country and provide a safe and hygienic local eating experience, FSSAI with the support of state government bodies has framed benchmarks for basic hygiene and sanitary requirements for upgrading the existing infrastructures of food streets across the country.
• FSSAI will duly recognize and certify those Food Hubs that comply with these standards and benchmarks, and such certification would help to create consumer trust.

 

Eat Right India:

• To improve public health in India and combat negative nutritional trends to fight lifestyle diseases, FSSAI launched 'The Eat Right Movement’ on 10th July 2018.
• The food industry, public health professionals, civil society and consumer organizations, influencers, and celebrities came together on a common platform and pledged to take concrete steps to amplify ‘The Eat Right Movement’ in the country. 
• Eat Right India is aligned to the National Health Policy 2017 with its focus on preventive and promotive healthcare and flagship programs like Ayushman Bharat, POSHAN Abhiyaan, Anemia Mukt Bharat, and Swacch Bharat Mission.

The role of the Ministry of Petroleum and Natural Gas is monitoring and administrative matters for conversion of UCO to biodiesel

Key Points

The roles of various stakeholders in RUCO are as follows:

• Ministry of Petroleum and Natural Gas: Monitoring and administrative matters for conversion of UCO to biodiesel
• Pollution Conservation Research Association: Research and technical support for conversion of UCO to biodiesel
• Food Business Operators: Providing UCO to biodiesel manufacturers/collection agencies instead of using it repeatedly
• Oil Marketing Companies: Ultimate suppliers of the biodiesel manufactured from UCO.
• Biodiesel Manufacturers: Collection of UCO and its conversion to biodiesel
• Biodiesel/Biofuel Boards: Provide administrative support for conversion of UCO to biodiesel.
• Biodiesel Association of India: Onboarding Biodiesel manufacturers to use UCO as feedstock and in turn help in creating an ecosystem to convert UCO to biodiesel and facilitating collection of UCO.
• FSSAI Role: Issuance of guidelines, SOPs, Checklist, Sticker, etc., and Provisional enrolment of biodiesel manufacturers for collection of UCO from FBOs.
• State FSCs role: Ensure compliance that FBOs whose consumption of edible oil frying capacity is more than 50 liters per day are maintaining usage records. Award of RUCO sticker as per SOPs & Checklist to RUCO compliant FBOs.

Additional Information

 RUCO stands for Repurpose Used Cooking Oil 

• It is an ecosystem to facilitate the collection and modification of used cooking oil to biodiesel. 
• This initiative is launched by FSSAI.
• To diverse used cooking oil from the food value chain and curb current illegal procedures.

• RUCO helps promote a shift towards a circular economy model with health, environmental and economic benefits.

GMP is a part of a quality system covering the manufacture and testing of active ingredients, and finished products.

Important Points"Good manufacturing practice" or "GMP" is part of a quality system covering the manufacture and testing of active ingredients, and finished products.
GMPs are guidelines that outline the aspects of production and testing that can impact the quality of a product.

GMP is a system to ensure that products meet food safety, quality, and legal requirements.

Additional InformationGHP:

It measures for maintaining hygiene & sanitation & includes personal hygiene & employee health conditions, maintenance of plant & hygiene including food contact surfaces, pest control,

waste disposal, water quality, toilet & hand wash facilities, prevention of cross-contamination.

GLP:

GLP good laboratory practice or GLP specifically refers to a quality system of management controls for research laboratories and organizations to ensure the uniformity, consistency,

reliability, reproducibility, quality, and integrity of chemical (including pharmaceuticals) non-clinical safety tests; from physiochemical properties through acute to chronic toxicity tests.

Fructans are present in onions.

Key Points

• Fructose-containing polysaccharides, such as fructan, glucose, fructose, and sucrose are considerably present in onions. 
• A fructan is a polymer of fructose molecules.
• Fructans with a short chain length are known as fructo-oligosaccharides.
• Fructans can be found in over 12% of the angiosperms including both monocots and dicots.

​Additional Information

• Cellulose
  • It is a long-chain polymer of glucose molecules joined together. 
  • Cellulose is a fiber found in fruits, vegetables, and other plant foods as part of a plant's cell walls.
• Galactans
  • Galactan. a polysaccharide composed of repeating galactose units as a polymer.
  • Galactans are found in lentils, chickpeas, broccoli, beans, Brussels sprouts and soy-based products.
• Pectins
  • Pectin is a soluble fiber
  • ​Pectin is a carbohydrate found in fruits and is particularly rich in the rind of citrus fruits and in apples. 

The government is working on POSHAN atlas in a bid to tackle malnutrition.

Key Points

• POSHAN Atlas 
  • It is Led by the Ministry of Women and Child Development. 
  • Bhartiya Poshan Krishi Kosh aka POSHAN Atlas is the first-ever database in the world which maps the rich agri-food diversity of India. 
  • The atlas links comprehensive information on what crops were traditionally consumed in the country,
  • It also endeavors to prevent nutrition-related chronic diseases, e.g. obesity and diabetes, by encouraging the consumption of micronutrient-rich coarse grains, fresh fruits, and vegetables. 

Additional Information

•  Ag mobile
  • ​The AgMobile app is a collaboration of AgriCharts (a division of Barchart and Successful Farming.)
  • AgMobile is the most complete app for accessing commodity markets, news and weather on the go from the convenience of your mobile device.
• Uzhavan app
  • ​Farmers can get complete information on a real-time basis from this mobile application 
  • It provides the farmer to get information on all scheme components & subsidy patterns of assistance, register himself to avail scheme benefits on a priority basis,
• CCMobile app
  • ​It provides the features such as E-mail or SMS alerts, helps farmers to optimize their crop management, wind machine operations, temperature monitoring, soil moisture monitoring, irrigation control, set-up alerts, etc.

Apart from Jaivik Bharat Logo, the Indian Organic Integrity Database Portal is used to verify the authenticity of organic food.

Key Points

Indian Organic Integrity Database Portal:

• Consumers are reluctant to buy organic food from the market because they are not sure about its genuineness.
• FSSAI’s ‘Jaivik Bharat Logo’ enables consumers to distinguish organic foods as authentic organic foods available on the shelves.
• Additionally, FSSAI has also developed the “Indian Organic Integrity Database Portal” which is a repository of Organic Food Business Operators certified under NPOP and PGS-India.
• This would help consumers verify the authenticity of organic foods.
• Through this portal, consumers can access all information concerning the producer, the certification system, and the availability of certified organic products in specific markets.

Additional Information

 

• Jaivik Bharat Logo is a logo to distinguish organic products from inorganic.
• The “Jaivik Bharat” will help consumers easily verify the authenticity of organic food in the country.
• Jaivik Bharat logo is introduced by the Food Safety and Standards Authority of India (FSSAI).
• Any product that has the Jaivik Bharat logo would have to meet specific standards of organic farming.
• FSSAI has permitted small organic producers, having an annual turnover of over Rs 12 lakh, to sell their produce directly to end consumers without certification (Jaivik Bharat Logo) till April 2020.
• JaivikBharat a web portal is also launched through which consumers can access information about the producer, the certification system, and the availability of certified organic products.

Food Safety Connect:

A portal that allows a consumer to authenticate the license/registration certificate of food business operators is called Food safety connect.

Features of Food Safety Connect:

1. Citizens can share their concerns related to food safety violations

2. Track the status of the concerns shared

3. Track Food Business Operators license/registration certificate authenticity

4. Access Food safety-related knowledge resources

• Tips for safe food
• Know your rights
• Access Food Safety videos 

AGMARK:

• AGMARK comes under the Agriculture Produce (Grading and Marketing) Act of India, 1937.
• AGMARK on the products of Pulses, Whole spices, Vegetable oils, Wheat Products, Milk products, Honey, Rice, Tapioca Sago, Seedless tamarind, Besan (Gram flour).
• AGMARK is a quality certificate that labels a product pure and of necessary quality as per guidelines specified by a governing body.
• It acts as a third-party guarantee for agricultural products consumed in India.
• The quality of an agricultural commodity is based on its intrinsic merit, and these standards are devised keeping in mind International laws and specifications so that we comply with the WTO requirements.
• Products that fall under AGMARK:
  • Pulses
  • Whole spices
  • Vegetable oils
  • Wheat Products
  • Milk products
  • Honey
  • Rice
  • Tapioca Sago
  • Seedless tamarind
  • Besan (Gram flour)

EIC provides mandatory certification for various food items mainly fish and fishery products, dairy products, honey, egg products, and meat products.

Important Points

• The EIC is the official export certification body of India which ensures the quality and safety of food products exported from India.
• EIC was set up by the Government of India under Section 3 of the Export (Quality Control and Inspection) Act, 1963 to ensure sound development of export trade of India through quality control and inspection and matters connected therewith.

Key Points

• EIC is the only organization in India having global acceptance. 

Additional Information

•  Mandatory certification means a form of mandatory conformity by the certification body of compliance of objects of technical regulation with the requirements of the technical regulations of the EAEU (Eurasian Economic Union). 
• Voluntary certification of products is carried out in the sphere unregulated by law when the products are not subjected to the mandatory European directives. 
• Optional certification means a certificate of delinquency that is not a qualifying certificate.

Peroxide value is the measure of Rancidity.

Key Points

• Rancidity:
  • This condition occurs when aerial oxidation of unsaturated fats present in foods take place and produced unpleasant flavours and odours.
  • The unsaturated components of the fatty material are converted into hydroperoxides, which in turn breaks into esters, volatile aldehydes, ketones, alcohols, and hydrocarbons; some of these resultant compounds possess unfavourable odour.
•  Peroxide value:
  • ​It is the measure of the level of hydroperoxides.
  • It is the most common chemical method of measuring the oxidative deterioration of oils. 

​Important Points

• Peroxide value test:
  • ​The peroxide value is determined by measuring the amount of iodine liberated from a potassium iodide solution at room temperature.
  • The liberated iodine is expressed in units of milliequivalents of peroxide-oxygen per 1000 grams of fat.
  • Peroxide value (meq/100 g) = ((titre value * normality of acid used * 100)) / weight of sample used 
• Rancidity and peroxide value:
  • Generally, any oils with a Peroxide Value of fewer than 10 meq are considered fresh
  • while values between 30 and 40 meq are considered rancid.

As per FSS, packaging requirements for fruits and vegetable products, the bottles should be sealed in a way that they cannot be opened without destroying the license number displayed on top or neck of the bottle so that it can regulate their manufacture, storage, distribution, sale, and import to ensure the availability of safe and wholesome food for human consumption.

Important Points

FSS-Food Safety And Standard Act:

It involves the formulation and enforcement of food safety standards in India. It contains formal documents containing requirements that foods or food processors have to comply with the safe purposes for humans.

1. Its labeling should be part of the branding and enables product identification.
2. Labeling is essential as it grabs the attention of customers.
3. Packaging should be designed and developed as a suitable package for enclosing and holding the product.
4. Packaging must be minimal subject to safety hygiene and acceptance for packed products and for consumers.
5. The name place manufacturer packer distributor licensing should be labeled properly.

“Specific migration limit” means the maximum permitted amount of a given substance released from a material or article into food or food simulants.

Hence, option 2 is the correct answer.

Additional Information“Overall migration limit” means the maximum permitted amount of non-volatile substances released from a material or article into food simulants; 

“Food grade” means material made of substances that are safe and suitable for their intended use, and shall not endanger human health or result in an unacceptable change in the composition of the food or organoleptic characteristics.

“Primary food packaging” means packaging material in direct contact with food products. 

“Secondary food packaging” means packaging material that encloses the primary food packaging and does not come in direct contact with food products.

“Multilayer/composite food packaging” means a food packaging material composed of two or more layers of the same or different types of packaging materials specified under these regulations.

A pre-requisite program is known as GMP because it works effectively within a commodity system before HACCP is applied.

Important Points

Good Manufacturing Practices:

• These are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of manufacture and sale of food beverages cosmetics pharmaceutical products.
• Its main purpose is to ensure that products are consistently produced and controlled according to quality standards.

GMP yields good quality i.e:-

1)management commitment and continual improvement

2)risk management

3)quality management systems

4)product control

5)sites and facility management

6)personnel training and competency.

Additional Information

HACCP:

It stands for Hazard Analysis Critical Control Point.

It is having 7 points:

1.      conduct a hazard analysis.
2.      to identify critical control points.
3.      institute critical limits for each critical control point.
4.      institute critical control point monitoring requirements.
5.      institute corrective actions.
6.      institute procedures for ensuring the HACCP system works as intended.
7.      institute record-keeping procedures.

Element that acts as an antioxidant and has a synergistic effect with Vitamin E is Selenium.

Key Points

• Antioxidants are man-made or natural substances that may prevent or delay some types of cell damage.
• Antioxidants are found in many foods, including fruits and vegetables.
• They are also available as dietary supplements.
• Example: Vitamin E, Beta-carotene, Selenium
• The interactions among different antioxidant components can be synergistic (the combined effect of two components is much greater than the sum of the effects of each agent given alone),

Important Points

• Vitamin E and selenium are important components of the antioxidant system.
• It play important role in reducing lipid peroxidation.
• These two are the most popular dietary supplements.
• It is used to prevent prostate cancer.

Additional Information

• Iron
  • ​Iron is part of hemoglobin.
  • A protein that carries oxygen from our lungs throughout our bodies.
  • It helps our muscles store and use oxygen.
• Copper
  • Copper metal does occur naturally.​
  • The greatest source is in minerals such as chalcopyrite and bornite. 
• Iodine
  • ​Iodine is an element that is used by the thyroid.
  • Humans cannot produce iodine, so it must be consumed.
  • It is added to some foods and also to salt.

Water activity(Aw):

The water activity scale extends from 0 (bone dry) to 1.0 (pure water) but most foods have a water activity level in the range of 0.2 for very dry foods to 0.99 for moist fresh foods. Water activity is in practice usually measured as equilibrium relative humidity (ERH)

Additional Information

The use of stapler pins has been banned by FSSAI because it poses a potential hazard to consumers since any staple pin consumed inadvertently with tea may cause a serious health hazard.

Important Points

• Since staples in tea bags can be inadvertently swallowed, they are a potential health hazard.
• Swallowed staples can cause internal bleeding in the stomach and even in the food pipe and require immediate medical attention. 
• instead of staple pins, the tea bag manufacturers can use knotted tea bags, which are being used by some tea manufacturers.
• Knotted tea bags are advertised as being metal-free and have the potential to retain better flavor.
• Teabag sales are growing at a fast rate especially because of the demand for green and various flavored teas.
• Tea manufacturers must, therefore, adopt staple-less tea bags as soon as they can.

 

Additional InformationEarlier, FBOs had raised the issue of the cost involved in changing over staple-less machines and the presence of a few manufacturers of such machines globally. The

FSSAI ruled out the possibility of "blanket extension". However, it said extension may be given on a case-to-case basis depending on a firm commitment from the FBOs

with proper proof to change over within a specified time. The food authority has also directed the teabag manufacturing units to submit their plan to switch to the new

system by procuring the new machines or modifying the existing machines.

The correct answer is the marketing of consumer products.

Key Points

• Bureau of Indian Standards (BIS) is the National Standard Body of India.
• BIS is responsible for the harmonious development of the activities of standardization, marking, and quality certification of goods and for matters connected therewith or incidental thereto. 
• The activities of BIS can be broadly grouped under the following heads:
  • Standards formulation
  • International activities
  • Product Certification
  • Hallmarking
  • Laboratory services
  • Training services - National Institute of Training for Standardisation
  • Consumer Affairs and Publicity

Additional Information

• The Bureau of Indian Standards is working under the aegis of the Ministry of Consumer Affairs, Food & Public Distribution, Government of India.
• It is established by the Bureau of Indian Standards Act, 1986 which came into effect on 23^rd December 1986.
• BIS has its Headquarters in New Delhi.

The lactic acid bacteria in meat are responsible for slime formation at the surface or within, production of green discoloration, and sour.

Key Points

The meat is spoiled by lactic acid bacteria have the following characteristics: 

• Surface slime: It is caused by some species of Lactobacillus. The temperature and availability of moisture influence the kind of microorganism causing surface slime.
• Changes in the color of meat pigments: The red color of meat, called its "bloom", may be changed to shades of green, brown, or grey as a result of the production of oxidizing compounds, e.g., peroxides, or hydrogen sulfide, by bacteria. Species of Lactobacillus and Leuconostoc are reported to cause the greening of sausage.
• Off-odors and off-tastes: "Souring" is the term applied to almost any defect that gives a sour odor that may be due to volatile acids, e.g., formic, acetic, butyric, and propionic, or even to the growth of yeast. Souring in meat can also occur by anaerobic production of fatty acid or lactic acid by bacterial action.

Additional Information

• Meat is an ideal culture medium for many organisms because it is high in moisture, rich in nitrogenous foods of various degrees of complexity, and plentifully supplied with minerals and accessory growth factors.
• Also, it usually has some fermentable carbohydrate (glycogen) and is at a favorable pH for most microorganisms.

MAIDC stands for Maharashtra Agro Industries Development Corporation Ltd.

Key Points

Maharashtra Agro Industries Development Corporation Ltd (MAIDC) was founded on 15-Dec-1965 to promote modernization of the Agro sector through mechanization.

Additional Information

Maharashtra Agro Industries Development Corporation Ltd:

1. MAIDC is a profit-oriented organization registered under the Companies Act, 1956. Right from its inception, MAIDC has been empowering the farmers' community to

achieve higher productivity in agriculture.

2. The objective of the company is to make available to the farmers of Maharashtra standard quality Fertilizers, Pesticides, Agro Engineering Implements & Animal feed to

the extent required & at the time of requirement & at competitive rates.

3. Maharashtra Agro Industries Development Corporation Limited (MAIDC) has also been designated as State Nodal Agency by the Ministry of Food Processing

Industries, Govt. of India

4. The Company has headquartered in Mumbai and manages its affairs through twelve Regional Offices located at Ratnagiri, Kolhapur, Nashik, Jalgaon, Pune, Aurangabad, Nanded, Osmanabad, Akola, Amravati, Nagpur & Chandrapur.

Option 3 is the correct explanation.

Important Points
Detect Adulteration with Rapid Test (DART) is a compilation of common quick tests for detection of food adulterants at household by the citizens themselves so as to induce awareness among the consumers about food safety.

Detection of clay in coffee powder

Testing method:

1. Add 1/2 teaspoon of coffee powder in a transparent glass of water.

2. Stir for a minute and keep it aside for 5 minutes. Observe the glass at the bottom.

3. Pure coffee powder will not leave any clay particles at the bottom.

4. If coffee powder is adulterated, clay particles will settle at the bottom.

Three pillars of consumer awareness are

1. Eat Right Campus
2. Eat Right School
3. Eat Right Toolkit