Read the following scenario to answer the following question. Avian influenza is a viral infection with few damaging effects tha
t naturally occurs in wild birds. However, avian influenza is highly contagious and can quickly kill domesticated birds. Some human influenza viruses are similar to the avian influenza. People infected with avian influenza develop typical flu symptoms (fever, cough, muscle aches). However, symptoms may become more severe and life-threatening. If avian influenza evolves into a form that is easily transmissible from person to person, a global pandemic of widespread human death might occur. Which cells would be active during an immune response to a viral infection
T lymphocytes, ADCC, macrophages, natural killer (NK) cells, lymphokines, and monokines.
Explanation:
T lymphocytes, ADCC, macrophages, natural killer (NK) cells, lymphokines, and monokines are the cells that are active during an immune response to a viral infection. These cells attack on the virus that is responsible for the infection. If the immune system is strong and these cells kills all viruses then no viral infection occurs while on the other hand, if these cells can't control the virus, the virus will cause infection in the body so these cells plays a vital role in prevention of infection.
O is oxygen, which is a gas at room temperature. It cannot conduct electricity as there are no delocalised electrons free to carry and electric charge.
Refrigerating or freezing foods <em>does not kill all or most of the bacteria</em> in the food as lowering the temperatures of the food only renders the microbes present in it <em>inactive</em>. As soon as the food is brought back to normal temperature, the microorganisms present in it become active again.
The advantage of freezing food is only limited to the fact that once the food is frozen, all the microbes be it fungus, bacteria etc. become inactive and do not multiply and thus, freezing prolongs the shelf life of food, however once this food is thawed the micro organisms again become active and start multiplying and can easily cause food borne illness.
So, the only way to kill the micro organisms present in the food is to cook the food to correct temperatures and not freezing.
