Food Quality and Processing is part of the Nutrition and Health section of PSM. Practise 44 exam-style MCQs for NEET PG, FMGE, INI-CET and NEET SS, each with the correct answer and a detailed explanation.
Food Quality and Processing MCQs deal with what makes food unsafe — lathyrism from kesari dal, food adulteration, food poisoning organisms and preservation methods — high-yield NEET PG revision for nutrition.
Sample Food Quality and Processing MCQs with answers
Sample MCQ #1
Small Pox vaccine was introduced by
APaul Ehrlich
BRobert Koch
CLouis Pasteur
DEdward Jenner
Show Answer & Explanation ▾
✓ Correct Answer: D. Edward Jenner
Small pox vaccine was introduced by Edward Jenner He coined the term Vaccine First vaccine to be discovered was Small Pox First and only disease eradicated so far LOUIS PASTEUR He Introduced→ Germ theory of disease Technique of sterilization Technique of Pasteurization Anthrax, Rabies vaccines Fowl cholera vaccine Reference: Park's Preventive and social medicine, 27th Edition, Chapter Concept Of Health & Disease.
Sample MCQ #2
Who has introduced Rabies vaccine
APaul Ehrlich
BRobert Koch
CLouis Pasteur
DEdward Jenner
Show Answer & Explanation ▾
✓ Correct Answer: C. Louis Pasteur
Small pox vaccine was introduced by Edward Jenner He coined the term Vaccine First vaccine to be discovered was Small Pox First and only disease eradicated so far LOUIS PASTEUR He Introduced→ Germ theory of disease Technique of sterilization Technique of Pasteurization Anthrax, Rabies vaccines Fowl cholera vaccine Reference: Park's Preventive and social medicine, 27th Edition, Chapter - Concept Of Health & Disease.
Sample MCQ #3
Which of the following is/are true regarding lathyrism
AVitamin C prophylaxis
BParboiling detoxicates pulses
CBOAA is the causative toxin
DAll the above
Show Answer & Explanation ▾
✓ Correct Answer: D. All the above
a. Vitamin C prophylaxis: Vitamin C prophylaxis has been suggested as a preventive measure against lathyrism. Vitamin C may help mitigate the toxic effects of BOAA by enhancing the metabolism and excretion of the neurotoxin. b. Parboiling detoxicates pulses: Parboiling, or partially cooking, pulses (such as chickpeas or lentils) has been observed to reduce the concentration of BOAA and render them safer for consumption. Parboiling helps to leach out the neurotoxic compounds, including BOAA, thus reducing the risk of lathyrism. c. BOAA is the causative toxin : BOAA is indeed the causative toxin responsible for lathyrism. When consumed in large quantities over an extended period, BOAA can lead to the development of lathyrism, characterized by progressive flaccid paralysis and other neurological symptoms. Reference: Park's Preventive and social medicine, 27th EDITION Pg 759
What you can practise in Food Quality and Processing
44 Food Quality and Processing MCQs on Food Quality, Processing, Nutrition and Health — each with detailed explanations
Previous-year question practice across NEET PG, FMGE, INI-CET and NEET SS
Progress and performance tracking to measure retention
Food Quality and Processing MCQs deal with what makes food unsafe — lathyrism from kesari dal, food adulteration, food poisoning organisms and preservation methods — high-yield NEET PG revision for nutrition.
How many Food Quality and Processing questions are there, and which exams do they cover?
MedLadder includes 44 curated MCQs for Food Quality and Processing under PSM (Nutrition and Health), covering NEET PG, FMGE, INI-CET and NEET SS preparation.