If you open a can of chicken noodle soup and immediately examine it microscopically, you will find no microorganisms. If you let the open can sit on the shelf for a few weeks and then examine it, you will find lots of microorganisms. The origin of these microorganisms is most likely:
A) improper sterilization of the soup prior to canning. B) prebiotic evolution. C) endosymbiotic microspheres. D) airborne microorganisms.