Question

The required minimum cooking temperature for ground beef is 155��f (68��

c. why must ground beef be cooked to this temperature?
a. people don't like to see pink inside the meat
b. this temperature activates important nutrients in the meat
c. this temperature reduces the amount of fat in the meat
d. this temperature kills germs that may be in the meat

Answer 1

The answer is D.
if you do not cook meat properly, you are subjected to a whole spectrum or diseases, including mad cow disease.

Answer 2

The right answer is D. This temperature kills germs that may be in the meat.

Around + 37 ° C, the development of dangerous bacteria is very fast. At this temperature, their number can double every twenty minutes in food favorable for their development (meats, egg products, sauces ...).

At + 65 ° C, their development is totally stopped. Hot dishes, distributed on site or delivered in a hot connection, must therefore be kept at a temperature greater than or equal to + 65 ° C. Beyond this temperature, the destruction of bacteria is gradual. It is even faster than the temperature is high.

Low temperatures limit the development of microbes without destroying them. Between 0 ° C and + 3 ° C the multiplication of dangerous bacteria is almost stopped.