Question
Q 75. ‘Triclosan’ considered harmful when exposed to high levels for a long time, is most likely present in ehich of the following?
a) Food preservations
b) Fruit-ripening substances
c) Refused plastic containers
d) Toiletries
Answer: d
Detailed Explanation
Triclosan
· It is used as antimicrobial chemicals to increase the shelf life of consumer products.
· In a recent study it is found that triclosan can cause neurotoxic effects and damage the neurons.
· It is added to personal care products, such as hand soaps and cosmetics, and materials ranging from athletic clothing to food packaging.
| Methods to improve product shelf life | |
| Processing methods | Pasteurization involve giving mild heat treatment of below 100-degree Celsius to the food products, to decrease the microbes present in the commodity.
Blanching, where the food is pre-treated with mild heat with hot or boiling water. The prime aim of this technique is to cause enzyme inactivation. This is mainly employed for products like vegetables. Fruits are usually not treated under this method. |
| Temperature | Food companies control the temperature during each stage of food processing and manufacturing. |
| Chemical usage | The food companies generally add antioxidants and oxygen absorbers to reduce the oxidation, which enhances the product’s shelf lif
• Butylated hydroxyanisole (BHA)-used in everything from bread to medications, but it can also be toxic, especially when ingested in large amounts. • Nitrates, a naturally occurring chemical in leafy vegetables, creates carcinogenic properties when added to red meats • benzoic acid • Methylparabens-in cosmetics, personal hygiene products, food, and pharmaceutical products |
| Product Irradiation | Food irradiation means to expose the food products and its packaging to ionizing radiation. The process of exposing the food to the radiation effectively destroys the microorganisms or harmful bacteria |
