The items of food handling that is most likely to be vulnerable of hazards is the critical control point. The critical control point is a procedure being applied to be able to prevent hazard to be contaminated to the food and in the same time to promote food safety. One of the methods that falls under critical control point is cooking, it is used to kill microorganisms that could be lurking on the food. The reason why it could be vulnerable of hazards because if it not done correctly, it could still preserve the contaminants, making it dangerous and making the people consume it at risk. Just like in cooking, when it is not done correctly, it will preserve the microorganisms, making the people consume it at risk.
Answer: coenzymes
Explanation:
These are non-protein organic materials which binds with enzymes to catalyze a reaction. They can as well be referred to as a co factor, the reason been that the assist the activity of enzymes. Examples of coenzyme are vitamin B and S-adenosyl methionine. It is also very important to know that coenzymes cannot function alone.
The correct answer is letter C. G<span>erontogastroenteroepidemiology would probably deal with the study of stomach and intestinal epidemics that strike the aged.
"Geronto" - age
"Gastroentero" - stomach and intestines
"Epidemio" - epidemic
"logy" - study of</span>
No it cannot lead to inflammation.
Sample answer: I personally eat many yellow fruits and vegetables to help lower my risk of cancer but, I should incorporate more green fruits and vegetables because it is very good for your eyes to keep in good condition.
