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.

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:

answer; i believe the correct answer is (secondary prevention);

the right answer is: time