Well go to it and don't go anywhere where it isn't safe
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.
Answer:
Anothr name for an orange "Citrus"
In a case of pulmonary alkalosis, the health professional will see signs of hyperpnea or tachypnea and carpopodal spasm. .
<h3>Respiratory alkalosis</h3>
Respiratory alkalosis is the primary decrease in partial pressure of carbon dioxide (PCO2) with or without compensatory reduction in bicarbonate (HCO3−); the pH may be high or close to normal.
The cause is increased respiratory rate and/or volume (hyperventilation). Respiratory alkalosis can be acute or chronic. The chronic form is asymptomatic, but the acute form causes
- Dizziness
- Confusion
- Paresthesias
- Cramps
- and Syncope.
Signs include
- Hyperpnea or tachypnea
- and Carpopodal spasm.
Arterial blood gas and serum electrolytes Treatment is directed at the cause.
With this information, we can conclude that the case of pulmonary alkalosis needs to be correctly followed up by the doctor.
Learn more about Respiratory alkalosis in brainly.com/question/9928463
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