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:
True
Explanation:
Because if you are in a car accident you will be hurt and there is a chance you will die
COPD, or Chronic Obstructive Pulmonary Disease, pretty much says it all. In COPD the Bronchioles (the pathways of air to the Aveoli), become inflamed and are occluded by mucus, because the Cilia which are responsible for pushing it out of the tract have been damaged. Because of the narrowing, the Aveoli attempt to increase the surface area so that more oxygen can be absorbed by the lungs, however this can lead to a problem as the dead space (space that is not the aveoli and can be absorbed) is then expanded as well, which leads to shortness of breath.
