Answer:
A. Bacteria.
Explanation:
That was why penicillin was manufactured, because doctors believed bacteria was a major cause of diseases.
Hope it helps.
Answer:
It adapted and became resistant to penicillin
Answer:
separation of populations has led to the evolution of new species
Explanation:
- When the populations evolve to become distinct species, then this process is termed as speciation.
- Speciation can occur due to various reasons and one of these reasons is geographic isolation that leads to separation fo the populations which then faces different evolutionary pressure and thus evolve into new species.
- In the Hawaiin islands, there are different species of honeycreepers because of the unique geology of Hawaii due to which new volcanic islands are constantly being formed and eroded which leads to the separation of population and their evolution into new species.
Through the process of selective breeding. breeders take cats with certain traits and breed them so their offspring will have the desired traits
<span><span>Implement a personal hygiene program. To lessen the possibility of food handlers contaminating food, institute a good personal hygiene program that includes policies addressing critical hand practices like proper handwashing, hand care and glove use. Also address staff cleanliness and work attire, focusing on topics such as bathing, clean clothing, the proper use of hair restraints and prohibited jewelry. Finally, policies should be put in place to make sure food handlers come to work healthy. Include actions such as reporting illnesses and covering wounds.</span><span>Remind employees to wash their hands. This is especially important after using the restroom and after handling raw meat, seafood and poultry. Once employees have washed their hands, ensure they use a single-use paper towel or hand dryer, rather than any part of their uniform, to dry. </span><span>Use separate equipment. Each type of food should be prepped and handled with a separate piece of equipment. For example, use one set of cutting boards, utensils and containers for raw poultry. Use another set for raw meat, and use a third set for produce. Some operations use colored cutting boards and utensil handles to help keep equipment separate. If this system is not possible at your restaurant, prep food at different times.</span><span>Clean and sanitize all work surfaces. All work surfaces, equipment and utensils should be cleaned and sanitized after each task. Simply rinsing equipment is not enough to eliminate pathogens that can contaminate food. </span><span>Purchase prepared food. You can prevent cross-contamination by purchasing food that doesn’t require much prepping. This minimizes handling and can reduce the transfer of pathogens from one surface or food to another.
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