FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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According to Le Couteur and Burreson, why did a reliance on preserved food cause a rise in cases of scurvy on long sea voyages?
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Sea captains mistakenly believed that preserved foods would cure scurvy.
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Men who had scurvy could not chew dried meat and hardtack because their gums were sore.
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Preserved foods contained little or no vitamin C, which is easily destroyed by heat, light, and long storage.
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Preserved food were more likely to contain the scurvy bacteria
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Explanation:
Detailed explanation-1: -According to Le Couteur and Burreseon, why did a reliance on preserved food cause a rise in cases of scurvy on long sea voyages? Preserved foods contained little or no vitamin C, which is easily destroyed by heat, light, and long storage.
Detailed explanation-2: -Scurvy, a disease caused by lack of vitamin C, sickened sailors who had no access to fresh food supplies, and killed more than 2 million sailors between the 16th and 18th centuries alone.
Detailed explanation-3: -Today, it is known that the sailors’ scurvy was caused by vitamin C deficiency. Because fresh fruits and vegetables could not be stored on board, lime juice provided the vitamin C the sailors needed.
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