Which of the following represents the use of osmotic pressure as a microbial control method?
A) Bleaching a kitchen counter
B) Salting meat
C) Rinsing a cut with Betadine
D) Both bleaching a kitchen counter and rinsing a cut with Betadine are correct.
Correct Answer:
Verified
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A)sporicidal.
B)only effective with high heat.
C)the
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A)sporicidal
B)fungicidal
C)bactericidal
D)virucidal
E)All of the
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A)rupturing the cell membrane.
B)inactivating
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