Food Adulteration MCQ

What is food adulteration?

Food adulteration is a process in which the quality of food is lowered or reduced by replacing food ingredients adding non-authenticated substances or removal of a vital component from food to earn profit or due to other incidental reasons.

Adulterants are often added to food products for economic gain. They may be cheaper, readily available substances that mimic the color, texture, or taste of the original ingredients. For instance, chalk powder is commonly used as an adulterant in spices, while water is often added to milk.

Unintentional adulteration, on the other hand, occurs due to the careless handling or improper storage of food products, leading to contamination by harmful substances.

The consumption of adulterated food can lead to various health problems, ranging from stomach disorders to more severe conditions like cancer, kidney dysfunction, and heart diseases. For instance, the consumption of food adulterated with non-permitted colors can lead to allergic reactions and hyperactivity in children.

In many countries, food adulteration is considered a punishable offense. In India, for example, the Food Safety and Standards Act regulates the sale of adulterated food. Consumers also have the right to report cases of food adulteration to the relevant authorities.

Despite various actions and penalties, the practice of adding adulterants is quite common in developing countries. There are various methods used for adulterating natural products. Various methods of food adulteration are deployed by the food industries using various chemical and synthetic substances.

Multiple Choice Questions on Food Adulteration

1. What is food adulteration?

• A. Addition of harmful substances to food
• B. Removal of essential substances from food
• C. Both A and B
• D. None of the above

2. Which of the following is a common adulterant in milk?

• A. Water
• B. Chalk powder
• C. Both A and B
• D. None of the above

3. Which substance is often used to adulterate turmeric powder?

• A. Chalk powder
• B. Metanil yellow
• C. Lead chromate
• D. Both B and C

4. What is the effect of consuming adulterated food?

• A. It can lead to health problems
• B. It can enhance the taste of the food
• C. It can increase the nutritional value of the food
• D. None of the above

5. Which act in India deals with food adulteration?

• A. Indian Penal Code
• B. Food Safety and Standards Act
• C. Consumer Protection Act
• D. None of the above

6. Which of the following is NOT a method to detect food adulteration?

• A. Visual inspection
• B. Chemical tests
• C. Microscopic examination
• D. All of the above are methods to detect food adulteration

7. What is the common adulterant in black pepper?

• A. Papaya seeds
• B. Stone chips
• C. Sand
• D. All of the above

8. Which of the following is a common adulterant in red chili powder?

• A. Brick powder
• B. Salt
• C. Sugar
• D. None of the above

9. What is the common adulterant in honey?

• A. Sugar syrup
• B. Jaggery
• C. Molasses
• D. All of the above

10. Which of the following is a common adulterant in coffee?

• A. Chicory
• B. Sawdust
• C. Tamarind seeds
• D. All of the above

11. What is the common adulterant in ghee?

• A. Vanaspati
• B. Starch
• C. Animal fat
• D. All of the above

12. Which of the following is a common adulterant in mustard oil?

• A. Argemone oil
• B. Mineral oil
• C. Both A and B
• D. None of the above

13. What is the common adulterant in sugar?

• A. Chalk powder
• B. Urea
• C. Washing soda
• D. All of the above

14. Which of the following is a common adulterant in wheat flour?

• A. Chalk powder
• B. Sand
• C. Both A and B
• D. None of the above

15. What is the common adulterant in pulses?

• A. Metanil yellow
• B. Kesari dal
• C. Both A and B
• D. None of the above

16. What is the common adulterant in saffron?

• A. Marigold petals
• B. Colored threads
• C. Both A and B
• D. None of the above

17. Which of the following is a common adulterant in cumin seeds?

• A. Grass seeds colored with charcoal dust
• B. Stone chips
• C. Sand
• D. All of the above

18. What is the common adulterant in apple juice?

• A. Water
• B. Sugar syrup
• C. Both A and B
• D. None of the above

19. Which of the following is a common adulterant in olive oil?

• A. Other cheaper oils
• B. Colorants
• C. Both A and B
• D. None of the above

20. What is the common adulterant in green vegetables?

• A. Malachite green
• B. Lead salts
• C. Both A and B
• D. None of the above

21. Which of the following is a common adulterant in tea leaves?

• A. Colored leaves
• B. Used tea leaves
• C. Both A and B
• D. None of the above

22. What is the common adulterant in jaggery?

• A. Chalk powder
• B. Washing soda
• C. Both A and B
• D. None of the above

23. Which of the following is a common adulterant in rice?

• A. Stones
• B. Talcum powder
• C. Plastic rice
• D. All of the above

24. What is the common adulterant in iodized salt?

• A. White crystalline salt
• B. Chalk powder
• C. Both A and B
• D. None of the above

25. Which of the following is a common adulterant in butter?

• A. Margarine
• B. Starch
• C. Both A and B
• D. None of the above

26. What is the common adulterant in paneer (cottage cheese)?

• A. Starch
• B. Urea
• C. Both A and B
• D. None of the above

27. Which of the following is a common adulterant in spices?

• A. Sawdust
• B. Brick powder
• C. Both A and B
• D. None of the above

28. What is the common adulterant in baking powder?

• A. Chalk powder
• B. Alum
• C. Both A and B
• D. None of the above

29. Which of the following is a common adulterant in ice cream?

• A. Washing powder
• B. Pepper oil
• C. Both A and B
• D. None of the above

30. What is the common adulterant in bread?

• A. Chalk powder
• B. Alum
• C. Both A and B
• D. None of the above

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Answers:

1. C. Both A and B
2. C. Both A and B
3. D. Both B and C
4. A. It can lead to health problems
5. B. Food Safety and Standards Act
6. D. All of the above are methods to detect food adulteration
7. A. Papaya seeds
8. A. Brick powder
9. A. Sugar syrup
10. A. Chicory
11. A. Vanaspati
12. C. Both A and B
13. B. Urea
14. C. Both A and B
15. C. Both A and B
16. C. Both A and B
17. A. Grass seeds colored with charcoal dust
18. C. Both A and B
19. C. Both A and B
20. A. Malachite green
21. C. Both A and B
22. C. Both A and B
23. D. All of the above
24. C. Both A and B
25. C. Both A and B
26. C. Both A and B
27. C. Both A and B
28. C. Both A and B
29. C. Both A and B
30. C. Both A and B

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Sources:

1. https://www.chemijournal.com/archives/2020/vol8issue1/PartAM/8-1-257-229.pdf
2. https://byjus.com/biology/food-adulteration/
3. https://www.vedantu.com/biology/food-adulteration