<span>Blanching works by denaturing the enzymes, rendering them inactive.
Enzymes are proteins produced by the cells to perform various biological functions. Their effectiveness is critically dependent upon their shape. They act as catalysis to speed up chemical reactions. When you heat a protein, you cause the hydrogen bonds created when the protein is folded to break, changing the shape of the protein. And since enzymes are proteins, their shape and therefore their effectiveness also changes. So by blanching, you destroy the effectiveness of the enzymes that would cause the food to deteriorate.</span>
Since I don't know what the NOT answer is then let's talk about what WILL prevent food borne illness; it will be a process of elimination on your end.
1) proper food storage; refrigerated below a certain degree
2) proper food preparation; not cutting meats & vegetables on same cutting board; cooking meats to right internal temperature
3) proper hand washing of food handlers; wash after using bathroom, wash hands after handling meats; wash hands after handling money before preparing food.
4) keep mouth & nose covered with a mask if have allergies or cold so germs are not spread to food & then to consumers.
When assessing a patient who has been exposed to a poisonous substance, it is essential to understand the signs and symptoms of poisonous or toxic exposure will vary depending on the specific poison or toxic.
A poisonous substance or toxic substance is a kind of substance which can be poisonous or cause bad health effects. Peoples are generally concerned about chemicals like polychlorinated biphenyls (PCBs) and dioxin that can be found at some hazardous waste sites.
Polychlorinated biphenyls (PCBs) are the group of manmade chemicals which are generally found in oily liquids or solids states, and these are very clear to yellow in colour with no smell or taste. Polychlorinated biphenyls are stable mixtures which are resistant to high pressure and extreme temperature.
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