At what temperature can roasts be cooked safely if sustained for a specific duration?

The correct answer is based on the principles of food safety and the scientifically established time-temperature combinations necessary to ensure that harmful pathogens in meat are effectively killed. The combination of temperature and time is crucial in food safety, especially concerning cooking methods for meats like roasts.

Cooking a roast at 130°F for 112 minutes is considered safe due to the extended duration at a slightly higher temperature. This balance allows for thorough cooking while minimizing the risk of bacterial growth or survival. The specific duration at this temperature is significant because it provides enough time to ensure that pathogens are eliminated without causing the meat to become unsafe.

In contrast, while lower temperatures like 120°F, 140°F, and 150°F can also kill harmful bacteria, they require either shorter cooking times or certain conditions that may not be as easily achievable in various cooking scenarios. The importance of achieving the right balance between temperature and time is fundamental for ensuring food safety in culinary practices.