Final answer:
The minimum internal temperature required for safely cooking injected meats such as brined ham and flavor-injected roasts is 160°F (71°C). This ensures the elimination of harmful bacteria and prevents the occurrence of foodborne diseases. A reliable meat thermometer should be used to monitor the temperature. The correct option is C.
Step-by-step explanation:
The minimum internal temperature for injected meats like brined ham and flavor-injected roasts is crucial in ensuring food safety. According to food safety guidelines, injected meats, which include foods such as beef, pork, lamb, veal, and reheating fully cooked ham, should reach an internal temperature of 160°F (71°C) to kill any bacteria and prevent foodborne disease.
Using a meat thermometer during cooking, one should ensure that the temperature of the meat reaches this threshold. This practice is even more essential when reheating cooked roasts, as re-cooked foods need to be brought to a temperature that is high enough to kill potentially harmful bacteria that might have multiplied during storage.
It is important to manage the temperature control to prevent the rapid multiplication of microorganisms, especially since bacteria grow most rapidly between 4 and 60 degrees C (40 and 140 degrees F). Hence, maintaining proper internal temperature during cooking and reheating is a critical step for food safety.