<span>The answer is A. point source
I HOPED I HELPED AND DONT FORGET TO SMASH THAT THANKS BUTTON AND ADD ME AS A FRIEND </span>
These can be done by <u>washing</u> of the vegetables, good kitchen <u>Hygiene</u> and<u> proper storage.</u>
Vegetables are perishables, with some quantity of stored water and therefore they harbor bacteria.
- Hands should be washed before handling to prevent contamination.
- Thorough washing should be done under running water to remove the bacteria. The water current sweeps away the bacteria.
- Further washing of the vegetables in the warm water with 2% saline solution is needed to kill some other bacteria and pesticides resistant to cold water. This is also remove pesticides residue on the leave surfaces.
- The vegetables should be stored in the refrigerator to slow down the activity of the bacteria prior to cooking or before eating.
for more on handling of handling of vegetables to remove bacteria; brainly.com/question/4179837
A :-) This only happens during the day, and at night the plant only undergoes respiration, not photosynthesis. Aerobic respiration happens when there is plenty of oxygen (normal level in air is 21%). Anaerobic respiration happens where there is less oxygen than this.
