Answer:
Explanation: As microorganisms, in particular bacteria, are found virtually everywhere, harmful microorganisms may be reduced to acceptable levels rather than actually eliminated. In food preparation, microorganisms are reduced by preservation methods such as cooking, cleanliness of utensils, short storage periods, or by low temperatures.
Digestion of the sugar athelose in this theoretical framework is controlled by an operon that displays both positive control and negative control. Translation of the ath operon is turned on when athelose is available, and accelerated when the bacterium comes up short on glucose and must depend on athelose for vitality.
