Bacteria, tree, algae, corn, and grass.
Answer:
Just convert, 37 degrees Celcius into Fahrenheit is: 98.6
The correct answer to this question is for a fact true!
When and why this happens is because the members of that population get desperate (like limited supply of food, water, mates, or even habitats) so at that point of the situation all the creatures of that population are so desperate that they are willing to do everything and anything to survive. And then it becomes competition. That's one of the things that these 2 phrases are used for mainly:
"Every man is for himself"
"Survival for the fittest"
That is the answer to your question! If you need help with any other questions, just let me know and i will do my best to help you!
Hope this helps!! :-)
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
<span>NA contains only elements, so it does not react easily. Many organisms do not contain DNA. Certain mutations in DNA happen at a constant rate. DNA does not change over time, making it a valuable clue.</span>
