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.
<h3>Safe Minimum internal Temperature and Rest Time for Meat
</h3>
- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
Learn more
- Potentially Hazardous Food brainly.com/question/9253766
- Toxins from harmful germs brainly.com/question/3191248#r
- Cross contamination brainly.com/question/1727840
Keywords: Cooking, Germs, minimum internal temperature
<em><u>Plants</u></em> : plants are generally <em><u>autotropic</u></em> living organisms, that prepare their own food by using simple substances through <em><u>photosynthesis</u></em>,
eg. maple, bamboo, etc.
<em><u>Consumers</u></em>: these are living organisms that doesn't produce their own food and depends upon <em><u>producers</u></em> and other <em><u>consumers</u></em> for food.
eg. Human, rat, etc
<em><u>decomposers</u></em> : these are living organisms that break down the <em><u>dead</u></em> and <em><u>decaying</u></em> body of organisms to obtain their food,
eg. bacteria, mushrooms, etc
<em><u>producers</u></em> : these are living organisms that produce their own food through process of <em><u>photosynthesis</u></em>.
eg. plants, cyano bacteria, etc
Answer:
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Explanation:
The image below shows how a topographic map displays contours, contour intervals, and hachure marks.
The contour interval is 20 m and you are on the 340 m contour.
Explanation:
Adaptations generally occur in order to increase the fitness and thus survival of organisms. By being able to adapt to the changing environment, organisms are better able to survive and reproduce. ... Many people are under the impression that species require thousands or even millions of years to adapt.
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