Question
The recommended strength of chlorinated water used for sanitizing heavily soiled vegetables should not exceed:
More Food Microbiology & Food Hygiene Questions
- Which of the following is a phytotoxin?
- How many statements are correct with respect to the measures to be taken to prevent cross contamination? Options: 1. Keep raw foods and Ready-to-eat foods ...
- Question 3
- Which of the following statements are correct with regard to phosphatidyl choline? Options: 1. It is also known as Lecithin 2. It is a natural emulsifier p...
- Which statement is not true for food pH? a) Low acidic food have pH above 5 b) Medium acidic food have pH between 4.5-5 c) Acidic food have pH ...
- Which of the following statements are INCORRECT with respect to the Aerobic Mesophilic Plate Count?
- How many of the given statements are correct - A food allergy occurs when the immune system: Options: 1. Identifies a particular food as dangerous and crea...
- Which of the following are Mycotoxins? Options: 1. Deoxynivalenol 2. Fumonisins 3. Furocoumarins 4. Lectins
- The ‘Date of Manufacture’ is not needed on a food package which has a shelf-life of not more than ______ days but ______ is required
- Where is Cholecalciferol synthesized in the human body?
Hey! Ask a query
Please enter email id
The email must be a valid email address.
Please enter Mobile Number
Please enter valid Mobile Number
Please enter your Doubt
Think You're Ready for RBI Grade B?
RBI Grade B 2026 Phase 1 Memory Based Paper
- 200 Questions with Detailed Solutions
- Section-wise Coverage (GA, English, Quant & Reasoning)