What is the minimum internal temperature for a pork roast or tuna casserole cooked in a microwave?

For food safety, the minimum internal temperature for pork and different types of casserole dishes is essential to ensure that harmful bacteria are effectively eliminated. The temperature of 165°F for 15 seconds is particularly critical for microwaved dishes because microwave cooking can create hot and cold spots that may lead to uneven cooking.

When cooking in a microwave, the internal temperature must reach a level where pathogens are destroyed, hence the guideline stating 165°F for 15 seconds. This ensures thorough cooking throughout the dish, even in the center, which can often be cooler than the edges. The importance of this temperature is underscored by its ability to address safety concerns that arise from varying cooking methods and the nature of microwaves.