<span>Answer: perception of color and odor are created by combinations of the receptor types
The perception of color and odor is determined by the combination of the receptor that catches the stimuli. That is why there is a wide variety of stimulus that can be perceived by such sense. if the perception coded by a specific receptor, the organ will need much more receptor that will make it less sensitive.</span>
The information that bacteriophage cocktail significantly reduces contamination of lettuce and beef with Escherichia coli o157:h7, but does not protect against recontamination was demonstrated by the group of scientists. The suggest that this might be due to unsanitary handling of the foods post processing.
