Answer:
abuse , dependency and addiction
Explanation:
Answer:
Roughly around 250,000 to 500,000 WORLDWIDE
But in the U.S alone about 3,000 to 49,000 (from 1976- 2006)
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.
I can help you when you post the different answers they give you if it's a multiple choice if not then I can work with that. I would really like to have the multiple choice if it's possible. If not its fine.
