Question:
Which among the following is NOT a method of Asepsis?
Which among the following is NOT a method of Asepsis?
Show Hint
Asepsis means keeping microorganisms out (exclusion/barrier); pasteurization is thermal destruction of existing microorganisms.
Updated On: Sep 15, 2026
- Washing
- General cleanliness
- Packaging
- Pasteurization
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Food preservation mechanisms are broadly divided into preventive barrier methods (asepsis), microbial destruction (sterilization/pasteurization), and growth inhibition (drying/freezing).
Step 2: Detailed Explanation:
Asepsis refers to the practice of keeping microorganisms out of foods and avoiding contamination from external sources.
Washing, hygienic plant cleanliness, protective skins/husks, and hermetic packaging are asepsis methods.
Pasteurization is a thermal processing method that actively destroys vegetative pathogens and enzymes in the product, rather than merely excluding them.
Step 3: Final Answer:
Thus, pasteurization is NOT a method of asepsis.
Food preservation mechanisms are broadly divided into preventive barrier methods (asepsis), microbial destruction (sterilization/pasteurization), and growth inhibition (drying/freezing).
Step 2: Detailed Explanation:
Asepsis refers to the practice of keeping microorganisms out of foods and avoiding contamination from external sources.
Washing, hygienic plant cleanliness, protective skins/husks, and hermetic packaging are asepsis methods.
Pasteurization is a thermal processing method that actively destroys vegetative pathogens and enzymes in the product, rather than merely excluding them.
Step 3: Final Answer:
Thus, pasteurization is NOT a method of asepsis.
Was this answer helpful?
0
0
Top ICAR AIEEA Food Science and Technology Questions
- What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?
- Which conditions are favorable for the formation of acrylamide in foods?
Match List-I with List-II.
List-I (Chemical Compound) List-II (Source) (A) Inulin (I) Acacia tree (B) Sodium Alginate (II) Red algae (C) Gum arabica (III) Chicory root (D) Carrageenan (IV) Brown algae Choose the correct answer from the options given below.
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below:
View More Questions
Top ICAR AIEEA Food Safety and Hygiene Questions
- The primary treatment methods in meat industry effluent treatments reduce ______.
- As per FSSA regulations working surfaces of vending carts shall be clean, hygienic, impermeable and easy to clean, and placed at least _______ from above ground.
- The treatment of waste water by infraction of sunlight, bacteria and algae using shallow ponds is called as ________.
- The egg shell membrane contains bacteriolytic enzyme namely
- A spoilage bacteria producing hypoxanthine which cause bitter off-flavor in fish is ____________.
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions