The main health concern associated with consuming processed meats is their high sodium content.

Salmonella is the primary pathogen associated with undercooked poultry, leading to foodborne illness.

The primary reason for the use of antibiotics in poultry farming is disease prevention.

Albumin, or egg white, is the primary source of protein in eggs.

The recommended internal temperature for cooked chicken is 165°F to ensure safety.

Salmonella is commonly associated with undercooked eggs, posing a risk of foodborne illness.

Smoking is least likely to kill pathogens in poultry unless done at high temperatures.

Eggs are a good source of lutein, which is beneficial for eye health.

Pork is considered red meat, while chicken and turkey are classified as white meat.

Vitamin A is most abundant in egg yolks, contributing to various health benefits.