Because they are living organisms, which one of the following methods will be both effective and safe to reduce pathogenic contaminants in food?
a. pesticides
b. antibiotics
c. heat
d. herbicides

Heat is the effective and safe way to help reduce pathogenic contamination in foods.

Explanation:

Food borne illnesses or food poisoning occurs due to the consumption of food or beverages which are contaminated with pathogens, chemicals or toxins. These food borne pathogens are mainly bacteria, fungi and sometimes viruses. Examples for pathogenic contaminants are Campylobacter sp. found in raw and under cooked poultry, Salmonella found in meat, eggs, Escherichia coli found in unpasteurized milk, Clostridium botulinum found in canned foods.

To avoid the pathogenic contamination in food, the safe and effective method is heating the food. Because, most of microorganisms cannot survive in high temperature it is better to cook foods thoroughly in higher temperature.

Further explanation:

Pesticides are chemical substances that is used to control pests such as insects, rodents and unnecessarily grown plants. Pesticides cannot be used to reduce pathogenic contamination in foods as they are very hazardous chemicals and even a trace amount of pesticides may be fatal to human. Antibiotics are substances synthesized by organisms which inhibits the growth of bacteria. In some countries antibiotics are used as food preservatives, but this is not a very safe of an effective method as antibiotics inhibit only the growth of bacteria not fungi, viruses or other parasites and with time the particular bacteria may develop a resistance against that antibiotic. After that, the certain antibiotic will not work well in food preservation. Heat is the best choice of avoiding pathogenic food contamination. Most of the microorganisms grows rapidly in room temperature. Growth rate of microorganisms at cooler temperature become slow and remain in dormant state and at higher temperatures they cannot survive. So, well-cooked foods should be consumed as much as possible. Herbicides are also a kind of pesticide which used to get rid of unwanted herbs. So, herbicides kill only plant materials. Therefore, herbicides do not work on pathogens in foods.

Learn more:

1.Symptoms of food borne illness:

 by lexikatara

2.Food additives inhibiting Clostridium botulinum

 by BioWizard

Keywords :

Food contamination, food pathogens, antibiotics, pathogen control, heat

The pathogenic contamination in food can be reduced by proper heating of the food. The use of temperature is safe and effective to kill pathogens.

Further Explanation:

Pathogens are present everywhere, inside and outside the body. Pathogens are referred to as microorganism which cannot easily be visualized by the naked eyes. These pathogens can cause severe illness in the body. They are mainly present in food and water. Pathogens are mainly divided into three types:

Parasite Bacteria Virus

They pass to one individual to others by food or water contamination. These microorganisms are living and cannot kill easily. They can affect the host cell by reproducing its DNA inside the host cell. These living micro-organisms can kill by heat. They degrade the structure of viruses, bacteria, and parasites. Mainly pathogens can grow at 41 degree Fahrenheit to 135 degree Fahrenheit and also referred to as growth zone of pathogens. At very low temperature the growth of pathogens decrease and at very high temperature the structure of DNA is degraded. Thus, to avoid pathogenic contamination in the food an individual should cook food at proper temperature.

Learn more:

Learn more about carbohydrate monomer Learn more about core muscle stabilization Learn more about energy storage

Answer Details:

Grade: High School

Subject: Health

Chapter: Microorganism

Keywords:

Parasite, bacteria, temperature, kill, food, eye, high, low, naked, growth, zone, proper, cook, organism, host cell, water, contamination.

The answer id letter d 90 

D) better spellers i would think