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Qualitative wastage of food happens due to wrong methods of protecting food, excessive use of food preservatives, over-cooking, washing the vegetables after cutting them, mishandling of fruits like grapes and mangoes, miscalculation of the time required to transport food from producers to consumers are some of the reasons of qualitative wastage of food.

Possible remedies:

1. Avoid overcooking of food. 

2. Store grains and other perishable foodstuffs like vegetables, fruits, milk etc. using proper methods. 

3. Wash fruits and vegetables before cutting it.

Potatoes and onions are treated with gamma rays because irradiation with gamma rays prevents their wastage due to sprouting and increases their shelf life.

Grains are sun-dried to preserve them because on sun drying their water content gets reduced and hence they last longer.

We boil milk from time to time to kill microorganisms in it and thus prevent it from getting spoilt.

Food spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. 

Following are the factors for spoiling of food:

1. Bacteria causes food to spoil 

2. Incorrect storage may spoil the food. 

3. Infestation by pests. 

4. Chemical reaction takes place in food and it gets spoiled.

1. Biological and chemical reactions in food materials are slowed down at low temperature.

2. As a result food remains in good condition for a longer period. Therefore refrigerators are used in the kitchen.

i. True

ii. True

iii. True

iv. True

v. False. 

Shelf life of fruits and ‘ vegetables increases by gamma rays emitted by radioactive isotopes.

I use following methods to preserve the food:

1. Freezing 

2. Boiling 

3. Salting of pickles 

4. drying of grains 

5. candying of jams.

Our parents take following care to keep foodstuffs safe.

1. Drying of grains.

2. Boiling of milk, soups and curries from time to time. 

3. Refrigeration of vegetables, fruits, milk and cooked food. 

4. Candying of jams. 

5. Use natural preservatives like oil, spices, neem leaves, salt, etc. 

6. Use chemical preservatives in sauces, ketchups, pickles, jams and squashes.

Different types of adulterants affect our health in different ways. Some adulterants cause abdominal discomfort or poisoning while some may affect the functioning of some organs if consumed over a long period of time or even cause cancer.

i. We should tell them to sell the covered sweets because uncovered sweets are harmful to eat because it contains dust, dirt and germs. And buyers also should not purchase these uncovered sweets.

ii. We should tell him to wear gloves before serving panipuri because dirty hands contain dirt and germs which are harmful to us.

iii. We should keep them in refrigerator because in refrigerator, due to low temperature, fruits and vegetables do not spoil and biological and chemical reactions in fruits and vegetables are slowed down at low temperature.

iv. 1. If we do not protect foodstuffs from pests like rats, cockroaches, wall-lizards etc. then the food get spoiled by them and germs carried by them enters into the food. 

2. If we eat this food then we may get food poisoning and we fall sick so we need to protect foodstuffs from pests like rat, cockroaches, wall lizards etc.

Food remains safe at 5° Celsius because at 5°C, micro-organisms stop growing.

Nowadays, food is served buffet style during large gatherings because due to buffet style quantitative wastage of food can be avoided, as people take only as much as they could eat.

i. True

ii. False. 

Over cooking of food spoils it

iii. True

iv. True

v. False. 

Prevention of food spoilage by microbial growth and infestation by pests is called food protection.

If the jar is not sealed properly, micro-organisms from the air enter in the jar and start growing on the food. Oxygen in the air helps the micro-organisms and fungi to grow faster and hence bring about the spoilage of the jams and pickles.

i. dehydration

ii. pasteurization

iii. natural

iv. chemical