What is the minimum internal temperature and time required for cooking a roast beef?

The minimum internal temperature and time required for cooking roast beef is significant because it ensures that harmful pathogens are effectively eliminated, making the meat safe to eat. The correct choice reflects the established food safety guidelines for large cuts of meat.

Cooking roast beef to an internal temperature of 130°F for 112 minutes is sufficient because this temperature, held for the specified time, allows the meat to undergo enough thermal destruction of pathogens, such as bacteria and viruses, that could pose health risks. This cooking method is known as sous-vide, where low temperatures can be used safely when held for a long duration, ensuring safety without exceeding an extreme cooking temperature.

Understanding cooking temperatures and times is crucial in food safety training, as it helps prevent foodborne illnesses. It is vital to note that the other options do not meet the necessary guidelines for the safe preparation of roast beef. For instance, while 145°F (the first choice) is a valid temperature for other meats, the specified time would not be sufficient for robust pathogen eradication. Higher temperatures, such as 160°F (found in one option), while safe, may cause undesirable changes in the meat's texture and flavor when used unnecessarily. Lastly, the lower temperature choice (150°F) covers the safety guideline