The best way to prevent the growth of bacteria on food preparation surfaces is sterilization. Details about sterilization can be found below.
<h3>What is sterilization?</h3>
Sterilization is the process of treating something to kill or inactivate microorganisms.
Sterilization can also be done to prevent the reproduction of microbial population.
It is a known fact that microbes are responsible for food spoilage, hence, to prevent this, it is important to kill or get rid of them.
Therefore, the best way to prevent the growth of bacteria on food preparation surfaces is sterilization.
Learn more about sterilization at: brainly.com/question/14290729
#SPJ1
Answer:
(D). lungs
Explanation:
Cladograms are diagrams that show cladistic relationship between organisms of different species on the basis of their characteristics. The cladograms may include characteristics to make two organisms different from each other.
In given cladogram, characteristic that separates bony fish from amphibians is 'lungs', as lungs are absent in bony fishes, while present in amphibians.
Thus, the correct answer is option (D).
High CO2 levels cause plants to thicken their leave ,which could worsen climate change effect researchers says.
plant scientists observed that when CO2 levels increase in the atmosphere <em><u>most </u></em><em><u>plants</u></em><em><u> </u></em><em><u>do </u></em><em><u>unusual </u></em><em><u>,</u></em><em><u> they</u></em><em><u> </u></em><em><u>thicker </u></em><em><u>their</u></em><em><u> leave</u></em>
<em><u>germination</u></em><em><u> </u></em><em><u>increase</u></em><em><u> in</u></em><em><u> </u></em><em><u>high</u></em><em><u> </u></em><em><u>temperature</u></em><em><u> </u></em><em><u>up </u></em><em><u>to</u></em><em><u> the</u></em><em><u> </u></em><em><u>point</u></em>
In fact, there are bacteria that grow in all kinds of pH, from the most acidic to the bad alkaline. Depending on the pH at which they live, bacteria can be classified as neutrophil, acidophilic and alkalineophilic.
But in general, when we talk about bacteria that are present in foods, they tend to grow in a pH range between 5 and 9, so they are considered as <u>neutrophil</u>. This can vary by species and other factors such as temperature and available nutrients.