<h3>Answer</h3>
Risk the person is taking: Rick isn't using his seatbelt, and that puts him at risk for a higher injury if he gets in a car crash.
Reason why: He thinks seat belts are uncomfortable so he doesn't wear it.
A. False. Antibiotics cannot kill virus,
B. False. Depends on the virus, The flu is a virus and you see symptons- fatigue muscle pain and weakness
c. False they can live and do live in mucous membranes
D. False adults get viruses all the time. for example the flu, HIV, and now Zika
all are false
Oxygen or carbon dioxide cause we use those to breath I am sorry if it’s wrong
I think the answer is “Nuts”...... but I’m not fully sure.
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.
