Foodborne illness is the contamination that results from the spread of bacteria from meat to vegetable. Various types of pathogenic micro-organisms get access to food, which is rich in nutrients and allows bacteria to flourish. When such contaminated foods are eaten, they cause foodborne illness. I hope this helps you!!
(what graph??) Carbon dioxide would more than likely drastically decrease.
D. tends to increase of blood viscosity increases. I'm a bio major, hope I helped :)
Egg whites are separated out before pasteurization.
First, the eggs are washed and candled. They are then broken
and yolks and egg whites are separated. The liquid eggs run through a filter to
make sure there are no more egg shells. The liquid egg whites the pass through
pipes heated at temperatures that can kill the microorganisms without cooking
it. It is then cooled and packaged for use
