The correct option is A. A wiping cloth cannot be used o<u>n a surface where raw meat was cleaned.</u>
Explanation:
Raw meat is subjected to many microorganisms which can be harmful. One should always ensure that equipment or counters used for cutting or processing food, especially raw meat should be sanitized properly to avoid any contamination by microbes.
All surfaces where raw meat has been cleaned or processed should be thoroughly washed and sanitized. Heat or chemical methods can be used for sanitizing counters where processing of raw meat is done.
Cloth can not be used on the surface of raw meat. This is caused by fear of the presence of bacteria that might be attached to the meat, causing the meat to rot or damage
Meat and its processed products are perishable food because they are very vulnerable to contamination by spoilage and pathogenic microorganisms. Meat and processed products contain nutrients that are good for humans. These nutrients are also a very good growth media for microbes. Meat and its processed products are easily damaged by microbiological damage due to their nutrient content and high water content, and contain lots of vitamins and minerals. Microbiological damage to meat is mainly caused by the growth of spoilage bacteria. Some signs of damage to meat include discoloration, odor (odor becomes rancid or foul smelling), mucus formation, taste (becoming acidic). Microbiological damage to dried meat can be characterized by the growth of mold.
A double-walled membrane, the pericardium, separates the right and left chambers, preventing oxygen-rich blood from mixing up with the one without oxygen. So, the heart functions go smoothly. Deoxygenated blood enters the right atrium.
