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Why must meat be cooked to its minimum internal temperature?
O A. At this temperature, the meat will not become too dry,
O B. At this temperature, chemicals from packing and storage are destroyed.
O C. At this temperature, harmful allergens in the meat are destroyed.
O D. At this temperature, harmful bacteria in the meat are destroyed.

Sagot :

chepgill24

Answer: Harmful contaminants cannot be seen, smelled, or tasted. That's why it's important to cook food to a safe internal cooking temperature to avoid illness. The minimum internal temperature at which pathogens are destroyed depends upon the type of food.

Explanation:

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