The Codex Alimentarius Commission, which frames international food standards, was created jointly by:
- A.UNESCO and UNICEF
- B.FAO and WHO
- C.WTO and UNCTAD
- D.UNEP and FAO
Correct answer
Explanation
The correct answer is B, the Food and Agriculture Organization and the World Health Organization. Codex Alimentarius is Latin for food code, and the Commission of that name draws up model standards, codes of practice, and limits for additives, contaminants and pesticide residues, which member countries use when writing their own food law and which serve as the reference in international food trade. Option A is wrong because UNESCO deals with education, science and culture and UNICEF with children's welfare; neither sets food standards. Option C is wrong because the World Trade Organization only recognises Codex standards as the benchmark in its agreement on sanitary and phytosanitary measures, and UNCTAD works on trade and development policy, so neither created the Commission. Option D is wrong because the United Nations Environment Programme handles environmental matters; the FAO in it is correct but the WHO, not UNEP, is the second parent body of Codex.
Read the full article: Food Preservation, Adulteration and Food Safety Notes
Practice Questions
View allFruits stored in a cold chamber exhibit longer storage life because
- A.exposure to sunlight is prevented
- B.concentration of carbon dioxide in the environment is increased
- C.rate of respiration is decreased
- D.there is an increase in humidity
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A harvested fruit is still a living tissue that keeps respiring, using up its own sugars and acids and giving off heat, carbon dioxide and ethylene.
Read the full explanation →The adulteration of mustard oil with argemone oil causes which disease?
- A.Lathyrism
- B.Epidemic dropsy
- C.Fluorosis
- D.Minamata disease
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Argemone mexicana, the prickly poppy known in India as satyanashi, has seeds that look very like mustard seeds, so its oil is a classic adulterant of mustard oil.
Read the full explanation →Lathyrism in human beings is caused by the prolonged consumption of which of the following?
- A.Khesari dal
- B.Argemone seeds
- C.Metanil yellow
- D.Chicory
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Khesari dal, botanically Lathyrus sativus and also called grass pea, is a hardy pulse that survives drought and is therefore sometimes mixed with arhar dal or besan.
Read the full explanation →In the high-temperature short-time (HTST) method of pasteurisation, milk is heated to about:
- A.63 degrees Celsius for 30 minutes
- B.72 degrees Celsius for 15 seconds
- C.100 degrees Celsius for 10 minutes
- D.150 degrees Celsius for 2 seconds
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Pasteurisation is not sterilisation: it is a mild heating that kills disease-causing organisms such as Mycobacterium tuberculosis, Salmonella and Brucella and most spoilage bacteria, while leaving the taste and nutritive value of milk largely unchanged.
Read the full explanation →Lyophilisation, used to make instant coffee and to preserve vaccines, is the technical name for which process?
- A.Pasteurisation
- B.Freeze-drying
- C.Canning
- D.Irradiation
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In lyophilisation the material is first frozen and then placed under a strong vacuum, so that the ice changes directly into vapour without passing through the liquid state.
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