<span>Advances and declining costs in sequencing technology will result in increasing number of studies with individual sequence data linked to phenotypic information, which has been dubbed medical sequencing. At least some of this linked information will be publicly available. Medical sequencing raises ethical issues for both individuals and populations, including data release and identifiability, adequacy of consent, reporting research results, stereotyping and stigmatization, inclusion and differential benefit and culturally and community-specific concerns. Those issues are reviewed, along with possible solutions to them.</span>
I am pretty sure number 4 is your answer
The trawling is a fishing technique that is very dangerous for the marine life. The reason for that is that with this technique of fishing, by throwing very large nets and moving them around in the open waters, lot of species are caught, both the ones that were intended to be fished but also ones that haven't been intended for fishing.
That makes a very big problem, and even if the fishermen let back into the water the species that haven't been intended for fishing, very often some of them are already dead, or more commonly injured. When returned to the water, if returned at all, because of their injuries they can not function properly and die.
This method causes a big loss of biodiversity, which is why it is forbidden in numerous countries.
They look at during a health inspection potentially hazardous foods that require precise time and temperature maintenance.
The purpose of the health inspector is not to close down a restaurant but rather to uphold regional hazardous food laws and instruct personnel on safe food handling procedures. Here are a few things an inspector will look closely at when inspecting your restaurant.
Items that directly relate to foodborne disease are deemed critical. These are marked on inspection forms by many counties as "red" items. Critical things include the following, as examples:
Be sure to wash your hands properly.
Verify if the source of the food is reputable.
Make sure cooked items are quickly chilled within the acceptable time frame.
Verify that the sanitizer concentration in commercial dishwashers is appropriate.
Check to see if any products raw or cooked or ready to serve haven't been contaminated with each other.
Learn more about hazardous foods here:
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