While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
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Answer:
The correct answer is option d. "phosphorylation of glucose".
Explanation:
The phosphorylation of glucose is one of the most important catabolic reactions that allow to obtain energy from sugars. This reaction is the first step of glycolysis and avoid cells to lose sugars by diffusing back to its transporter. The phosphate used to phosphorylate glucose comes from the hydrolysis of one of the three phosphate of adenosine triphosphate. Therefore, phosphorylation of glucose is a processes where ATP hydrolysis is directly involved.
Answer:
Autacoids or "autocoids" are biological factors (molecules) which act like local hormones
The correct answer is this one: "A.When actin filaments are pulled toward the center of the sarcomere, the fiber shortens." The statement that accurately describes the way in which a muscle moves is when actin filaments are pulled toward the center of the sarcomere, the <span>fiber shortens</span>
