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Free_Kalibri [48]
3 years ago
10

Which three types of hazardous conditions make food unsafe for consumption

Biology
1 answer:
denis23 [38]3 years ago
4 0

Answer:

The 3 Types of Hazards

Biological hazards include bacteria, parasites, fungi and viruses. They can develop in poorly handled food or through contamination from an outside source. ... Chemical hazards are harmful substances such as pesticides or machine oils. These hazards are present at every stage of food handling.(brought to you by online)

  • Bacteria
  • Parasites
  • Fungi
  • Viruses
  • Salmonella  (meat poisoning)

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4 years ago
Rank from the first to the last steps to describe the correct order of events of erythrocyte death.
timama [110]

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1. erythrocyte becomes trapped in the sinusoids of spleen.

2. Spleen macrophages digest the erythrocytes.

3. Hemoglobin is broken down into amino acids, iron and bilirubin.

4. Iron ions and amino acids are recycled to make new hemoglobin in red bone marrow. Bilirubin is sent to liver for excretion.

Explanation

Aging erythrocytes are trapped in the sinusoids of the spleen, where they are digested by macrophages. Within the macrophage, hemoglobin is broken down into amino acids, iron ions, and bilirubin.

Iron ions or heme ion and amino acids then move through the blood to the bone marrow, where they are recycled and used to create new hemoglobin. Bilirubin travels with the help of the blood to the liver, where it is modified and then excreted.

thus, the correct order is :

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2. Spleen macrophages digest the erythrocytes.

3. Hemoglobin is broken down into amino acids, iron and bilirubin.

4. Iron ions and amino acids are recycled to make new hemoglobin in red bone marrow. Bilirubin is sent to liver for excretion.

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