Clostridium perfringens is usually the cause of foodborne illness it is associated
with meat and meat dishes, gravies, and improperly handled leftovers. Common
symptoms of foodborne illness are fever, diarrhea, vomiting. The incidence of
foodborne illness is rising because of all the following factors increased
shelf life of food products.
B. Effective against all pathogens
Animal cell shrinks in a hypotonic solution as content in it moves from higher concentration to lower concentration
Hope this helps!
I would think that the answer would be C! Good Luck, tell me if it's correct please! :D
