The point on earth's surface directly above an earthquakes focus (hypocenter) is called the epicenter.
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:
Metabolic processes that require oxygen are called aerobic. Metabolic processes that do not require oxygen are called anaerobic.
Explanation:
Um I just looked it up
The above mentioned process is called as <u>Anaerobic respiration
</u>
<u>Explanation:</u>
All organisms need oxygen to produce energy but in some prokaryotes and eukaryotes they lack the presence of oxygen in their environment. Hence they have adapted a strategy called anaerobic respiration to break down the inorganic molecules to produce energy.
They use carbon dioxide and release methane as the by product. The process of glycolosis helps. All types of fermentation happens anaerobically here. It helps down to break down the fuels and produce energy. This energy is utilized for their life function.
