Thank you for visiting What is transferred from one point to another when referring to cross contact A Mold B Yeast C Calories D Allergens. This page is designed to guide you through key points and clear explanations related to the topic at hand. We aim to make your learning experience smooth, insightful, and informative. Dive in and discover the answers you're looking for!
Answer :
Final answer:
Cross-contact transfers allergens from one food to another, often leading to potential allergic reactions. The type of fungal microorganism among the options is yeast, and bread mold infections can lead to mucormycosis.
Explanation:
When referring to cross-contact, what is transferred from one point to another is D. Allergens. Cross-contact usually happens in food preparation areas where a food containing an allergen comes into contact with another food, and their proteins mix. As a result, even after the foods are separated, the allergen remains on the food surface, which can then be transferred to someone's meal and cause an allergic reaction if they have an allergy to that particular substance.
Regarding the subject of fungal microorganisms, the one listed as a type of fungal microorganism is D. yeast. Yeasts, such as those used in baking and brewing, are indeed fungi. They are generally unicellular and are different from molds like bread mold, which can cause infections such as A. mucormycosis. Mucormycosis is a serious infection that occurs from exposure to mucor mold, often found in soil, air, and in decaying organic matter.
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