Question

The best way to DESTROY harmful germs that may be present in meat is to:

Answer 1

The bacteria can be killed at a certain temperature because this meat is cooked at high temperatures to destroy the bacteria or to make it healthy.

Further Explanation:

Germs are present everywhere. Some bacteria are helpful in the environment and some are not. The major type of foodborne illness can be developed due to bacteria. Micro-organisms are not easily visible by the naked eyes. The three major types of organism that mainly develops foodborne illness are:

• Bacteria
• Virus
• Parasites

Parasites are the tiny worms that mainly present in some type of food. They mainly have seen in meat and water. The virus can easily spread within the individuals. On the other hand, bacteria are very common in the environment and present everywhere. They mainly spread through food or water. Low or high temperatures can kill these micro-organisms. They mainly grow on 41 degrees Fahrenheit to 135 degrees Fahrenheit. So, to kill the bacteria by temperature should be less than 41 degrees Fahrenheit and higher than 135 degrees Fahrenheit.

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Answer Details:

Grade: High School

Subject: Biology

Chapter: Microorganism

Keywords:

Parasite, bacteria, temperature, environment, low, high, worm, virus, spread, kill, environment, food, foodborne illness, germs, eye, low, high.

Answer 2

The best way to destroy harmful germs that may be present in meat is to: cook to a safe minimum internal temperature.

Further Explanation

Meat is considered a potentially hazardous food meaning it is susceptible to microorganism including harmful bacteria. What makes this food susceptible is that the nature, characteristic and composition of this food is ideal for the bacteria to live and grow. Raw meat contains high-moisture, protein, and a good pH which support growth or toxin formation of pathogenic bacteria. Therefore to keep it safe for consumption food safety organizations require time-temperature control in handling these type of food.

Time-Temperature Control (TCS) is required for the safety of consumers because keeping the food at the proper temperature can slow down or destroy the bacteria.

Freezing

Freezing cannot destroy pathogenic bacteria and the toxins they produce. It can only make pathogenic bacteria inactive thus making the bacteria unable to produce toxins. Therefore, when food placed into the freezer is already contaminated then thawed, it will harbor the same harmful bacteria. Most bacteria are inactive at temperatures below 40 °F.  

Cooking  

When cooking raw meat and poultry, food handlers must ensure that the meat’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.

Safe Minimum internal Temperature and Rest Time for Meat

• Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF

• Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time

• Minced Meat - 160ºF  

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Keywords: Cooking, Germs, minimum internal temperature