What is the minimum cooking temperature for roast meats?

The minimum cooking temperature for roast meats is critical to ensure safety and prevent foodborne illnesses. The correct choice indicates that roast meats must reach a temperature of 130 °F for a sustained time period of 112 minutes to effectively kill harmful bacteria.

This method is based on the principles of pasteurization, where both temperature and time play crucial roles in ensuring that the meat is safe to eat. Cooking at 130 °F for a prolonged duration allows for sufficient heat exposure, ensuring that pathogenic microorganisms are inactivated.

Other suggested temperatures and time frames may not adequately ensure food safety. For instance, the mention of 145 °F, which is also a safe cooking temperature for certain meats, typically requires only a brief time span to achieve safety, whereas for larger cuts and specific types of roasts, the extended time at a lower temperature is vital. Understanding these parameters is essential in food safety practices to ensure that food is both safe and palatable.