Question:
Which of the following are Class I preservatives permitted by FSSAI for use in the food industry?
A. Vinegar
B. Edible Vegetable Oil
C. Sugar
D. Benzoic Acid
E. Sorbic Acid
Choose the correct answer from the options given below:
Which of the following are Class I preservatives permitted by FSSAI for use in the food industry?
A. Vinegar
B. Edible Vegetable Oil
C. Sugar
D. Benzoic Acid
E. Sorbic Acid
Choose the correct answer from the options given below:
A. Vinegar
B. Edible Vegetable Oil
C. Sugar
D. Benzoic Acid
E. Sorbic Acid
Choose the correct answer from the options given below:
Show Hint
Think of Class I preservatives as "kitchen-shelf ingredients" (natural and safe), while Class II preservatives are "laboratory chemicals" (synthetic and regulated).
Updated On: Aug 5, 2026
- A, B and C only
- B, C and D only
- A, D and E only
- C, D and E only
Show Solution
Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Food preservatives are substances added to food to inhibit, retard, or arrest microbial growth, fermentation, or acidification, extending shelf life.
The Food Safety and Standards Authority of India (FSSAI) classifies permitted preservatives into two main categories: Class I and Class II.
Step 2: Detailed Explanation:
Let us analyze the differences between these two classes of preservatives:
Class I Preservatives: These are natural, dietary substances that are considered safe for consumption.
Because of their low toxicity, FSSAI does not place strict regulatory limits on their use in most food products.
Examples include: - Common salt
- Sugar
- Dextrose and glucose
- Spices
- Vinegar (acetic acid)
- Edible vegetable oils (which seal out air, preventing microbial growth)
Therefore, Vinegar (A), Edible Vegetable Oil (B), and Sugar (C) are Class I preservatives.
Class II Preservatives: These are synthetic, chemical additives that are strictly regulated.
FSSAI specifies maximum permissible limits for these preservatives in different food categories to avoid potential toxicity.
Examples include Benzoic acid (D) and Sorbic acid (E).
Thus, only A, B, and C belong to Class I.
Step 3: Final Answer:
The Class I preservatives from the list are Vinegar, Edible Vegetable Oil, and Sugar (A, B and C only).
Food preservatives are substances added to food to inhibit, retard, or arrest microbial growth, fermentation, or acidification, extending shelf life.
The Food Safety and Standards Authority of India (FSSAI) classifies permitted preservatives into two main categories: Class I and Class II.
Step 2: Detailed Explanation:
Let us analyze the differences between these two classes of preservatives:
Class I Preservatives: These are natural, dietary substances that are considered safe for consumption.
Because of their low toxicity, FSSAI does not place strict regulatory limits on their use in most food products.
Examples include: - Common salt
- Sugar
- Dextrose and glucose
- Spices
- Vinegar (acetic acid)
- Edible vegetable oils (which seal out air, preventing microbial growth)
Therefore, Vinegar (A), Edible Vegetable Oil (B), and Sugar (C) are Class I preservatives.
Class II Preservatives: These are synthetic, chemical additives that are strictly regulated.
FSSAI specifies maximum permissible limits for these preservatives in different food categories to avoid potential toxicity.
Examples include Benzoic acid (D) and Sorbic acid (E).
Thus, only A, B, and C belong to Class I.
Step 3: Final Answer:
The Class I preservatives from the list are Vinegar, Edible Vegetable Oil, and Sugar (A, B and C only).
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