Q. Sulphur dioxide used in
- Wine
- Milk
- Bread
- None of the above
Answer: a)
Sulfur dioxide, sodium sulfite, and sodium and potassium bisulfite and metasulfites are widely used for the preparation, processing, and storage of foods. Sometimes they are sprayed on fresh fruits, vegetables, and shellfish, especially in restaurants. Wines also contain sulfur dioxide.
Q. Skin disease suspected to be caused by food additive
- Exanthemas
- Acne
- Eczema.
- None of the above
Answer: a)
The most important skin symptoms are exanthemas rashes mimicking virus exanthemas are often suspected to be caused by foods and food additives.
Q. Which of the disease usually noticed in food handlers, veterinarians, and slaughterers
- Fever
- Malaria
- Dermatitis
- Typhoid
Answer: c)
Immediate contact reaction includes both urticarial and other reactions, whereas protein contact dermatitis includes allergic and nonallergic eczematous dermatitis caused by proteins or proteinaceous materials. Dermatitis is usually seen in food handlers, veterinarians, and slaughterers.
Q. Immunologic contact urticaria (ICU) is the cause of which food additive
- Oil
- Color
- Emulsifier
- Spices
Answer: d)
Of the many food additives, spices are the most common causes of immunologic contact urticaria (ICU). Mustard, cinnamon, and cayenne produce both ICU and NICU reactions, but many other spices, such as cardamom, caraway, and coriander, produce mostly ICU.
Q. Purpura is caused mainly by which color
- Sunset yellow
- Erythrosine
- Tartrazine
- None of the above
Answer: c)
- Allergic purpura appeared 3 h after peroral provocation with 10 mg of tartrazine in a 51- year-old man suffering from cold urticaria and recurrent episodes of purpura. The provocation was repeated four times, resulting in purpura each time.
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