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all of the following are protective responses to encountering food-borne microbes except:

Sagot :

One of the body's defense mechanisms after coming into contact with foodborne microbes is NOT a drop in metabolic rate.

There are three different food safety risks. They are physical, chemical, and biological. managers of food services and health inspectors' first priority. The "danger zone" for foodborne infections is defined as a temperature range of 40°F to 140°F. Bacteria that cause food poisoning proliferate most quickly at these microbes temperatures. The ambient temperature is dangerous. Because microbes are present everywhere, maintaining cleanliness is crucial for avoiding foodborne disease and metabolic rate. Consumers may be comfortable that they are doing their part to Be Food Safe by keeping everything that comes into touch with food clean.

learn more about food-borne here:

https://brainly.com/question/13478029

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