Multiple Choice
When a blood-exposure incident occurs in a laboratory setting, what is the first action you should take?
18
views
1. Introduction to Microbiology
Introduction to Microbiology
Struggling with Microbiology?
Join thousands of students who trust us to help them ace their exams!Watch the first videoMultiple Choice
To what internal temperature should raw chicken be cooked to effectively kill common pathogenic microorganisms?
A
82°C (180°F)
B
60°C (140°F)
C
50°C (122°F)
D
74°C (165°F)
Verified step by step guidance1
Understand that cooking temperature is critical to kill pathogenic microorganisms in raw chicken, ensuring food safety.
Identify the recommended internal temperature for chicken, which is the temperature at which harmful bacteria like Salmonella and Campylobacter are effectively destroyed.
Recall that the USDA and food safety guidelines recommend cooking chicken to an internal temperature of 74°C (165°F) to ensure safety.
Recognize that temperatures lower than 74°C may not reliably kill all pathogens, while higher temperatures ensure thorough microbial destruction.
Conclude that the correct internal temperature to cook raw chicken to is 74°C (165°F) to effectively kill common pathogenic microorganisms.
1:29mWatch next
Master Introduction to Microbiology Channel with a bite sized video explanation from Jason
Start learningRelated Videos
Related Practice
Introduction to Microbiology practice set
Problem sets built by lead tutorsExpert video explanations