Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of as measured with a food thermometer before removing meat from the heat source.
at least 100 degrees F
about 125 degrees F
141 degrees F
145 degrees F

145 degrees F

Explanation:

To prevent contamination and food borne infections, raw beef, pork, lamb and veal steaks, chops and roasts must be cooked to a minimum of 145°F internal temperature before being removed from heat source.

This minimum temperature reading will annihilate traces of food borne pathogens in the food and make it safe for consumption.

they absorb it i think

not sure

you

because the light is a great source of energy for the plants to survive. (i hope this )