Going to base this on experience:
- daily, nightly cleaning of the store
- the use of strategically placed antibacterial sanitizer near the meat sections as well as the vegetable section.
- timed and automatic misting of vegetables to prevent the growth of bacteria
- instant reaction and response to product spills
- throwing out any unused baked/ cooked goods
- throwing out expired products nightly
- tissues boxes placed around the meat sections
- the use of strong chemicals daily to sanitize the entire store.
- workers who handle food are required to wear gloves
- if someone say cuts you a slice of meat, they have to dispose of the gloves and get a new pair to prevent cross contamination of salmonella
(<240) in order to make a mark to the program directors or their clerks whom are reviewing their application. Passing with a low score is as good as failing as nobody will care about you unless you have connections which can help arrange for an interview in the program.
Answer:
An increased body temperature made changes to the T-cell membrane to fight certain temperature sensitive viruses or bacteria.
Explanation:
According to medical science, having fever or an increased body temperature helps the human body to fight certain temperature sensitive bacteria or viruses.
An experiment performed by the Chinese scientist, Jian Feng Chen of Shanghai Institute of Biochemistry on mice showed that the injected high temperature in the body of the mice stimulated the T-cell membrane which started secreting heat-shock protein or Hsps, which fights stress.
This study showed that the raised temperature triggers the body immune system to fight a virus or bacteria caused infection.
Answer:
Explanation:
The differnce between the two is from person to person it is by bodily fluids and environmental is through or could be an airborne diesease
