The right answer is D. This temperature kills germs that may be in the meat.
Around + 37 ° C, the development of dangerous bacteria is very fast. At this temperature, their number can double every twenty minutes in food favorable for their development (meats, egg products, sauces ...).
At + 65 ° C, their development is totally stopped. Hot dishes, distributed on site or delivered in a hot connection, must therefore be kept at a temperature greater than or equal to + 65 ° C. Beyond this temperature, the destruction of bacteria is gradual. It is even faster than the temperature is high.
Low temperatures limit the development of microbes without destroying them. Between 0 ° C and + 3 ° C the multiplication of dangerous bacteria is almost stopped.
Answer:
B
Explanation:
I think it should be family history
Answer:
A. Rads, rems and SI units
Explanation:
The X-ray technician or the radiologist work in a field which allows them to study about "radiation." In relation to this, the units of<em> rad, rem</em> and<em> SI units </em>are being considered<em> units of measurements. </em>
The unit referring to absorbed radiation is known as "rad." On the other hand, "rem" means<em> roentgem equivalent man</em>. This measures the effect of the amount of radiation in low levels towards the human body. It is conventional to use the unit "rad" when measuring the radiation or by using "gray," an SI unit.
