The answer is body's line of defense. The first line of defense which includes physical as well as chemical barriers would defend the body from infection. It would include the tears, cilia, stomach acid,urine, white blood cells,mucus and the skin. The skin is the largest organ and would act as a barrier from pathogens. If first line of defense won't work the second line will then be activated.
In order for perishable food to be safe for consumption, it has to reach a USDA-recommended minimum safe internal temperature. The food also has to be held at the specified temperature for a minimum of 15 seconds to kill the bacteria.
Food
Safe Internal Temperature:
Steak and Roast 145°F
Fish 145°F
Pork 160°F
Ground Beef 160°F
Egg Dishes 160°F
Chicken Breasts 165°F
Whole Poultry 165°F
Casseroles/Mixed Dishes 165°F
The reason for the different food safety temperatures has to do with food density, size and how much it is handled before it is cooked. For example, steak can be cooked to a lower temperature than ground beef because the inner layers of the beef are never touched. Since the outer and inner layers of ground beef are mixed together, a higher temperature is needed to assure that all of the bacteria is dead.
Id say that chocolate milk may have the most potassium of them all. Water does not have any nutritional content (though it is still important). Juice overall will vary, milk does have a high amount of potassium but the added chocolate syrup does add some more.
Answer – Inflamed Colom
It has been shown that there is
usually upper Gastrointestinal involvement in both Crohn’s disease and
Ulcerative Colitis (Colitis is the condition where the colon is inflamed). The
clinical implications of this strongly negate proceeding with Upper GI series
when both Crohn’s disease patient who also has an inflamed colon.
Answer:
I'd say D. look for hazards... or C.
Explanation:
