Food Industry Chemical Hazards Quiz
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Questions and Answers

Which of the following heavy metals is regulated within the range of 0.05 – 2mg/kg?

  • Lead (correct)
  • Antimony
  • Zinc
  • Copper
  • How is methyl mercury formed in the food chain?

  • Through aerobic bacteria
  • Formation by anaerobic bacteria (correct)
  • By direct absorption from the environment
  • By ingestion of mercury salt
  • What is the characteristic of Methyl Mercury mentioned in the text?

  • Highly volatile
  • Fat soluble (lipophilic) (correct)
  • Water soluble
  • Easily degradable
  • In which department does Dr. Siti Aimi Sarah bt Zainal Abidin work?

    <p>Food Science &amp; Technology Department</p> Signup and view all the answers

    What are the potential routes of human exposure to mercury, as per the text?

    <p>Ingestion, inhalation, skin absorption</p> Signup and view all the answers

    What is the main focus of the 14/4/2023 assignment mentioned in the text?

    <p>Explaining the mechanisms of action of chemical hazards in food on the human body</p> Signup and view all the answers

    Which of the following is NOT a potential source of heavy metal emission into the environment, as per the text?

    <p>Food processing</p> Signup and view all the answers

    What is the characteristic of methyl mercury mentioned in the text?

    <p>Fat soluble (lipophilic)</p> Signup and view all the answers

    What are the main routes of human exposure to mercury as mentioned in the text?

    <p>Ingestion, inhalation, dermal absorption</p> Signup and view all the answers

    In which subchapter of the assignment does the text discuss 'Toxins in fish and shellfish'?

    <p>Subchapter 08</p> Signup and view all the answers

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