I think the answer is that they PUT IT OFF ON SOMEONE ELSE. im not sure though, do u have any answer choices? let me know if its right or not! :)
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.
They can be high in calories or fat
- I think this is it because my reasoning is that companies compensate low sugar and salt for other ingredients and chemicals that add a car-p load of calories and added fats to make it taste better.
Because in order to do anything that's fun, like hanging out with friends,
learning math, going to the beach, reading a book, playing with a dog,
going for a bike ride, going to school, and like a whole bunch of other
things like those, you like have to be living, or else like none of it works.
the answer is none of the above.
