Muft Shiksha™ एक 100% Free Education Portal है 🇮🇳, जिसका उद्देश्य Class 9–12 के हर विद्यार्थी तक High-Quality Education को पूरी तरह मुफ्त पहुँचाना है। 🇮🇳 हम मानते हैं कि अच्छी शिक्षा किसी student की आर्थिक स्थिति पर निर्भर नहीं होनी चाहिए। 🇮🇳 हर विद्यार्थी को वही Quality Study Material, MCQs, Quizzes, Exam Preparation, Concept-Based Learning और Bilingual Support मिलना चाहिए, जो आमतौर पर महंगी Coaching या Premium Platforms में मिलता है। Muft Shiksha™ 🇮🇳 इसी सोच के साथ बनाया गया है
SubjectsHome Science
खाद्य सुरक्षा: विषाक्तता और जोखिम
This Class 12 Home Science topic, from the chapter Food Quality and Food Safety, explains how food can become unsafe through natural toxins, chemical contaminants, harmful microorganisms, allergens, and unsafe handling practices. Students learn to distinguish a food hazard from toxicity, understand how contamination affects health, identify common sources of risk during processing, storage, and preparation, and apply basic principles of prevention, hygiene, safe storage, and responsible food selection.
TOPIC PRACTICE
Up to 4 questions from this page. Select your focus, then start.
Food adulteration means adding inferior, unwanted or harmful substances, or removing valuable components from food. It can reduce nutritional quality, introduce toxins or allergens, and cause short- or long-term illness. Purchasing reliable products, checking labels and following food-safety standards help reduce this risk.
Food adulteration becomes a serious health hazard when an added or substituted substance is toxic, contaminated, allergenic, or otherwise unsafe for consumption. It may cause acute poisoning, digestive illness, organ damage, or long-term health effects depending on the substance and exposure. Taste, packaging, or carrying food home does not determine toxicity.
Food adulteration means that an inferior, harmful, or unauthorized substance may be added to food or a valuable component may be removed. The safest practice is to buy from reliable sellers, inspect packaging, check the label, seal, expiry date, and quality marks, and avoid suspicious products. Therefore option A is correct.
The expiry date marks the end of the period for which the manufacturer assures the product’s safety or quality under stated storage conditions. After that date, harmful microbial growth, chemical deterioration, or loss of quality may occur. Normal colour or smell cannot guarantee safety, so option B is correct.
QUIZ COMPLETE
