Foodborne illness is caused by pathogenic microorganisms present in spoiled food. Apart from thorough cooking, cooked food needs to be always separated from the raw food. This keeps microorganisms present in the uncooked raw food away from the food that is ready to be eaten. In addition, our hands and areas coming in contact with the food need to be clean and sanitized. Also, food should be kept in the right and safe temperature. Finally, clean water and safe raw materials should be used for preparing meals.
A subsurface rock layer that is composed of clay and bedrock and is an impermeable barrier to water flow would be described as a(n) <u>aquifer(option b)</u>.
An aquifer is an underground layer of water-bearing permeable rock, rock fractures or unconsolidated materials (gravel, sand, or silt).
The study of water flow in aquifers and the characterization of aquifers is called hydrogeology. Aquifers occur from near-surface to deeper than 9,000 metres (30,000 ft).
There are three different types of aquifers: confined, unconfined, and perched. Recharge zones are typically at higher altitudes but can occur wherever water enters an aquifer, such as from rain, snowmelt, river and reservoir leakage, or from irrigation.
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