The close organoleptic examination (using the five senses) of a food sample may give valuable information as to the possible microorganisms involved in food spoilage, and which types to look for. 1. Give an example of possible causative agents to test for. Why are you considering this microorganism as a possible causative agent?

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A: The illness in the body of human, animals and plants are known as disease.

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Q: 1.Explain three reasons why Koch’s postulates are difficult to carry out today and why it can not be…

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Q: Define what is a BSL-1, BSL-2, BSL-3, and BSL-4 Lab, and what precautions are used in each BSL.

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Nutrition and diet

We are involved in several daily activities. These actions need a significant quantity of energy. The food we eat provides this energy. Food is necessary for development, repair, and other living activities since it supplies energy. All of these are part of the living practice known as nutrition. Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease. Nutritionists employ concepts from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body. Nutrition also looks at how people can use their diet to reduce their risk of disease, as well as what happens when they ingest too much or too little of a nutrient and how allergies emerge.